{"title":"Made in Japan \u003e Japanese Knives","description":"","products":[{"product_id":"tsukiji-masamoto-white-steel-2-deba-120mm-4-7","title":"Tsukiji Masamoto White Steel 2 Deba 120mm (4.7\")","description":"\u003cp\u003eKasumi knives like this deba are produced by hand-forging high-carbon steel (white steel) with iron. The carbon steel becomes the knife's cutting edge while the iron forms the spine and body of the blade. This combination of Steel Types creates a knife that is less brittle than the honyaki-style, and easier to sharpen.\u003cbr\u003e Many carbon steel knives are made using coke fuel but Tsukiji Masamoto knives are made using charcoal, which produces higher quality blades because of the gradual rather than abrupt temperature change.\u003cbr\u003e Tsukiji Masamoto pays special attention in creating a deeper urasuki (concave surface of the backside) to maximize its effect. Urasuki facilitates clean food separation from the blade, just like hollowed or perforated knives. This is why you can perform uraoshi (sharpening the backside of a single bevel knife to keep the outer edges leveled) on a coarse stone, unlike most other brands.\u003cbr\u003e Carbon steel blades like this kasumi require more delicate handling and care than stain-resistant knives, but are sharper. Kasumi knives are the standard blade of Japanese chefs. The sharpness and weight of this durable thick blade lets you glide the knife along fish bones to separate the fillets, as well as cut through fish heads, fish ribs, even poultry.\u003c\/p\u003e\n\u003ch6\u003eDetails\u003c\/h6\u003e\n\u003cp\u003eStyle : Deba\u003cbr\u003e Special Feature : Kasumi\u003cbr\u003e Blade Steel Type : Shiro-ko (White Steel 2)\u003cbr\u003e Handle material : (Ho) Japanese Magnolia\u003cbr\u003e Bolster material : Water Buffalo Horn\u003cbr\u003e HRC : 63-64\u003cbr\u003e Bevel Angle Ratio : Single bevel\u003cbr\u003e\u003cb\u003eNo Saya Cover.\u003c\/b\u003e\u003c\/p\u003e\n\u003ch6\u003eDimensions\u003c\/h6\u003e\n\u003cp\u003eBlade Length: 120mm (4.7\")\u003cbr\u003eWeight: 5.28 oz\u003c\/p\u003e\n\u003ch6\u003eCare\u003c\/h6\u003e\n\u003cp\u003eCarbon steel knives will rust if not maintained properly. Use the \u003ca href=\"https:\/\/mtckitchen.com\/collections\/rust-removers\"\u003eRust Remover\u003c\/a\u003e to clean oxidized blades.\u003c\/p\u003e\n\u003ch6\u003eAdditional Info.\u003c\/h6\u003e\n\u003cp class=\"caution\"\u003ePlease be aware that these knife handles are made using water buffalo horn which is a natural material. We make no guarantee and do not take requests as to the color or patterning of the buffalo horn. It may be solid black, blonde or a mixture thereof. Thank you for understanding.\u003c\/p\u003e","brand":"Tsukiji Masamoto","offers":[{"title":"Default Title","offer_id":40268260540506,"sku":"81522","price":320.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0559\/9667\/8234\/files\/94797__45835.1466628496.1280.1280.jpg?v=1753397418"},{"product_id":"tsukiji-masamoto-carbon-steel-gyuto-210mm-8-2","title":"Tsukiji Masamoto Carbon Steel Gyuto 210mm (8.2\")","description":"\u003cp\u003eThis knife, which combines a traditional Japanese high-carbon blade with a Western style double-bevel edge, is a great choice for cooks who are more comfortable using Western-style blades but want the unparalleled sharpness and durability found in Japanese-style knives. The high carbon substances martensite and carbide combined together allows the blade to be heat treated to a higher quality. Carbide increases wear-resistance and edge retention while still giving the blade some flexibility.\u003cbr\u003e The gyuto is the Japanese version of the classic Western chef's knife but the blade is thinner and holds a sharper edge. Use it for chopping, mincing and slicing meat, fish, vegetables and fruit\u003c\/p\u003e\n\u003ch6\u003eDetails\u003c\/h6\u003e\n\u003cp\u003eStyle : Gyuto\u003cbr\u003e Blade Steel Type : SK Carbon Steel\u003cbr\u003e Handle material : Rose Shitan (Rosewood)\u003cbr\u003e HRC : 61\u003cbr\u003e Bevel Angle Ratio : 50\/50\u003cbr\u003e\u003cb\u003eNo Saya Cover.\u003c\/b\u003e\u003c\/p\u003e\n\u003ch6\u003eDimensions\u003c\/h6\u003e\n\u003cp\u003eBlade Length: 210mm (8.2\")\u003cbr\u003eWeight: 4.96 oz\u003c\/p\u003e\n\u003ch6\u003eCare\u003c\/h6\u003e\n\u003cp\u003eCarbon steel knives will rust if not maintained properly. Use the \u003ca href=\"https:\/\/mtckitchen.com\/collections\/rust-removers\"\u003eRust Remover\u003c\/a\u003e to clean oxidized blades.\u003c\/p\u003e\n\u003c!-- \u003ch6\u003eAdditional Info.\u003c\/h6\u003e\u003cp\u003eThis knife is also available with an anti-bacterial (AB) handle, which is the same rosewood handle that has been soaked in an antibacterial solution. Please keep dry as you would regular wood handles. The handle may appear slightly darker and glossier than in the images. \u003cbr \/\u003e If you are looking to order it, please contact us at \u003ca href=\"mailto:info@mtckitchen.com\"\u003einfo@mtckitchen.com\u003c\/a\u003e.\u003c\/p\u003e--\u003e","brand":"Tsukiji Masamoto","offers":[{"title":"Default Title","offer_id":40268260573274,"sku":"81501","price":290.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0559\/9667\/8234\/products\/92059__84763.1649765357.1280.1280.jpg?v=1753397415"},{"product_id":"tsukiji-masamoto-white-steel-1-kasumi-mukimono-180mm-7-1","title":"Tsukiji Masamoto White Steel 1 Kasumi Mukimono 180mm (7.1\")","description":"\u003cp\u003eKasumi knives like this mukimono are produced by hand-forging high-carbon steel (white steel) with iron. The carbon steel becomes the knife's cutting edge while the iron forms the spine and body of the blade. This combination of Steel Types creates a knife that is less brittle than the honyaki-style, and easier to sharpen. Many carbon steel knives are made using coke fuel but Tsukiji Masamoto knives are made using charcoal, which produces higher quality blades because of the gradual rather than abrupt temperature change.\u003cbr\u003e Tsukiji Masamoto pays special attention in creating a deeper urasuki (concave surface of the backside) to maximize its effect. Urasuki facilitates clean food separation from the blade, just like hollowed or perforated knives. This is why you can perform uraoshi (sharpening the backside of a single bevel knife to keep the outer edges leveled) on a coarse stone, unlike most other brands.\u003cbr\u003e Carbon steel blades like this kasumi require more delicate handling and care than stain-resistant knives, but are sharper. Kasumi knives are the standard blade of Japanese chefs. This knife is even thinner than the usuba and is used for peeling vegetables, as well as for intricate carving and cutting of vegetables and fruit for decorative purposes.\u003c\/p\u003e\n\u003ch6\u003eDetails\u003c\/h6\u003e\n\u003cp\u003eStyle : Mukimono\u003cbr\u003e Special Feature : Kasumi\u003cbr\u003e Blade Steel Type : Shiro-ko (White Steel 1)\u003cbr\u003e Handle \u0026amp; Bolster material : (Ho) Japanese Magnolia \/ Water Buffalo Horn\u003cbr\u003e HRC : 62-63\u003cbr\u003eBlade Length : 180mm (7.1\")\u003cbr\u003e Weight : 4.96 oz\u003cbr\u003e Bevel Angle Ratio : Single bevel\u003cbr\u003e\u003cb\u003eNo Saya Cover.\u003c\/b\u003e\u003c\/p\u003e\n\u003ch6\u003eMukimono Knife\u003c\/h6\u003e\n\u003cp\u003eMukimono are thin-bladed single-bevel knives used for decorative vegetable cuts which are also called mukimono. These knives are generally thinner and shorter than Usuba, which share some common use cases. The thinner and shorter blade makes the mukimono well-suited to more delicate work requiring a nimble hand. These knives are commonly mistaken for their longer, thicker cousins the kiritsuke and when slightly longer may also be called kengata usuba. The blade of a mukimono is much straighter than a kiritsuke, which will curve slightly closer to the tip to facilitate a more natural slicing motion while the straight blade of a mukimono is meant to cut vegetables with one smooth motion or to better assist with katsuramuki.\u003c\/p\u003e\n\u003ch6\u003eCare\u003c\/h6\u003e\n\u003cp\u003eCarbon steel knives will rust if not maintained properly. Use the \u003ca href=\"https:\/\/mtckitchen.com\/collections\/rust-removers\"\u003eRust Remover\u003c\/a\u003e to clean oxidized blades.\u003c\/p\u003e\n\u003ch6\u003eAdditional Info.\u003c\/h6\u003e\n\u003cp class=\"caution\"\u003ePlease be aware that these knife handles are made using water buffalo horn which is a natural material. We make no guarantee and do not take requests as to the color or patterning of the buffalo horn. It may be solid black, blonde or a mixture thereof. Thank you for understanding.\u003c\/p\u003e","brand":"Tsukiji Masamoto","offers":[{"title":"Default Title","offer_id":40268260737114,"sku":"81513","price":340.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0559\/9667\/8234\/products\/91445__09792.1466628566.1280.1280.jpg?v=1753397401"},{"product_id":"tsukiji-masamoto-white-steel-1-usuba-210mm-8-2","title":"Tsukiji Masamoto White Steel 1 Usuba 210mm (8.2\")","description":"\u003cp\u003eKasumi knives like this usuba are produced by hand-forging high-carbon steel (white steel) with iron. The carbon steel becomes the knife’s cutting edge while the iron forms the spine and body of the blade. This combination of Steel Types creates a knife that is less brittle than the honyaki-style, and easier to sharpen. Many carbon steel knives are made using coke fuel but Tsukiji Masamoto knives are made using charcoal, which produces higher quality blades because of the gradual rather than abrupt temperature change.\u003c\/p\u003e\n\u003cp\u003eTsukiji Masamoto pays special attention in creating a deeper urasuki (concave surface of the backside) to maximize its effect. Urasuki facilitates clean food separation from the blade, just like hollowed or perforated knives. This is why you can perform uraoshi (sharpening the backside of a single bevel knife to keep the outer edges leveled) on a coarse stone, unlike most other brands.\u003c\/p\u003e\n\u003cp\u003eCarbon steel blades like this kasumi require more delicate handling and care than stain-resistant knives, but are sharper. Kasumi knives are the standard blade of Japanese chefs. Its sharp and exceptionally thin edge lets cooks slice through hard vegetables such as carrots. The usuba is an ideal knife for fine dicing and julienne and brunoise slicing. In Japan's Kanto region (Tokyo), the usuba has a square tip, while in the Kansai region (Osaka and Kyoto), this knife comes with a rounded tip and is referred to as the kamagata usuba. Both styles cut in the same manner. The usuba is used for katsuramuki, a fundamental Japanese chefs' technique to cut paper thin sheets of vegetables (like daikon).\u003c\/p\u003e\n\u003ch6\u003eSpecifications\u003c\/h6\u003e\n\u003cul\u003e\n\u003cli\u003eStyle: Usuba\u003c\/li\u003e\n\u003cli\u003eSpecial Feature: Kasumi\u003c\/li\u003e\n\u003cli\u003eBlade Steel Type: Shiro-ko (White Steel 1)\u003c\/li\u003e\n\u003cli\u003eHandle material: (Ho) Japanese Magnolia\u003c\/li\u003e\n\u003cli\u003eBolster material: Water Buffalo Horn\u003c\/li\u003e\n\u003cli\u003eHRC: 62-63\u003c\/li\u003e\n\u003cli\u003eBevel Angle Ratio: Single bevel\u003c\/li\u003e\n\u003cli\u003eLength: 210mm (8.2\")\u003c\/li\u003e\n\u003cli\u003eWeight: 9.1 oz\u003c\/li\u003e\n\u003cli\u003e\u003cb\u003eNo Saya Cover.\u003c\/b\u003e\u003c\/li\u003e\n\u003cli\u003ePlease be aware that these knife handles are made using water buffalo horn which is a natural material. We make no guarantee and do not accept requests regarding the color or patterning of the buffalo horn. It may be solid black, blonde or a mixture thereof. Thank you for understanding.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch6\u003eCare\u003c\/h6\u003e\n\u003cp\u003eCarbon steel knives will rust if not maintained properly. Use the \u003ca href=\"https:\/\/mtckitchen.com\/collections\/rust-removers\"\u003eRust Remover\u003c\/a\u003e to clean oxidized blades.\u003c\/p\u003e","brand":"Tsukiji Masamoto","offers":[{"title":"Default Title","offer_id":40268261097562,"sku":"81514","price":560.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0559\/9667\/8234\/products\/91450__64207.1466628455.1280.1280.jpg?v=1753397385"},{"product_id":"tsukiji-masamoto-white-steel-1-takohiki-300mm-11-8-kasumi","title":"Tsukiji Masamoto White Steel 1 Takohiki 300mm (11.8\") Kasumi","description":"\u003cp\u003eKasumi knives like this takohiki are produced by hand-forging high-carbon steel (white steel) with iron. The carbon steel becomes the knife's cutting edge while the iron forms the spine and body of the blade. This combination of Steel Types creates a knife that is less brittle than the honyaki-style, and easier to sharpen. Many carbon steel knives are made using coke fuel but Tsukiji Masamoto knives are made using charcoal, which produces higher quality blades because of the gradual rather than abrupt temperature change.\u003cbr\u003e Tsukiji Masamoto pays special attention in creating a deeper urasuki (concave surface of the backside) to maximize its effect. Urasuki facilitates clean food separation from the blade, just like hollowed or perforated knives. This is why you can perform uraoshi (sharpening the backside of a single bevel knife to keep the outer edges leveled) on a coarse stone, unlike most other brands.\u003cbr\u003e Carbon steel blades like this kasumi require more delicate handling and care than stain-resistant knives, but are sharper. Kasumi knives are the standard blade of Japanese chefs. The takohiki is the fish-slicing knife like the yanagi, but a style that hails from Japan's Kanto region (Tokyo). The main difference is the takohiki's squared head, which helps chefs deftly scoop up slices of sashimi and arrange them on a plate. Like the yanagi, the length of the takohiki and the sharpness of its single bevel blade allow chefs to make one smooth pull to cleanly slice raw fish and seafood without bruising or producing rough surfaces.\u003c\/p\u003e\n\u003ch6\u003eDetails\u003c\/h6\u003e\n\u003cp\u003eStyle : Takohiki\u003cbr\u003e Special Feature : Kasumi\u003cbr\u003e Blade Steel Type : Shiro-ko (White Steel 1)\u003cbr\u003e Handle \u0026amp; Bolster material : (Ho) Japanese Magnolia \/ Water Buffalo Horn\u003cbr\u003e HRC : 62-63\u003cbr\u003e Bevel Angle Ratio : Single bevel\u003cbr\u003e\u003cb\u003eNo Saya Cover.\u003c\/b\u003e\u003c\/p\u003e\n\u003ch6\u003eDimensions\u003c\/h6\u003e\n\u003cp\u003eBlade Length : 300mm (11.8\")\u003cbr\u003e Weight : 6.4 oz\u003c\/p\u003e\n\u003ch6\u003eCare\u003c\/h6\u003e\n\u003cp\u003eCarbon steel knives will rust if not maintained properly. Use the \u003ca href=\"https:\/\/mtckitchen.com\/collections\/rust-removers\"\u003eRust Remover\u003c\/a\u003e to clean oxidized blades.\u003c\/p\u003e\n\u003ch6\u003eAdditional Info.\u003c\/h6\u003e\n\u003cp class=\"caution\"\u003ePlease be aware that these knife handles are made using water buffalo horn which is a natural material. We make no guarantee and do not take requests as to the color or patterning of the buffalo horn. It may be solid black, blonde or a mixture thereof. Thank you for understanding.\u003c\/p\u003e","brand":"Tsukiji Masamoto","offers":[{"title":"Default Title","offer_id":40268261130330,"sku":"81521","price":399.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0559\/9667\/8234\/products\/91448__57814.1634743011.1280.1280.jpg?v=1753397383"},{"product_id":"tsukiji-masamoto-white-steel-usuba-210mm-8-2-nami-kasumi","title":"Tsukiji Masamoto White Steel Usuba 210mm (8.2\") Nami Kasumi","description":"\u003cp\u003eKasumi knives like this usuba are produced by hand-forging high-carbon steel (white steel) with iron. The carbon steel becomes the knife's cutting edge while the iron forms the spine and body of the blade. This combination of Steel Types creates a knife that is less brittle than the honyaki-style, and easier to sharpen. Carbon steel blades like this kasumi require more delicate handling and care than stain-resistant knives, but are sharper. Kasumi knives are the standard blade of Japanese chefs.\u003cbr\u003e Tsukiji Masamoto pays special attention in creating a deeper urasuki (concave surface of the backside) to maximize its effect. Urasuki facilitates clean food separation from the blade, just like hollowed or perforated knives. This is why you can perform uraoshi (sharpening the backside of a single bevel knife to keep the outer edges leveled) on a coarse stone, unlike most other brands.\u003cbr\u003e Its sharp and exceptionally thin edge lets cooks slice through hard vegetables such as carrots. The usuba is an ideal knife for fine dicing and julienne and brunoise slicing.\u003c\/p\u003e\n\u003ch6\u003eSpecifications\u003c\/h6\u003e\n\u003cul\u003e\n\u003cli\u003eStyle: Usuba\u003c\/li\u003e\n\u003cli\u003eSpecial Feature: Kasumi\u003c\/li\u003e\n\u003cli\u003eBlade Steel Type: Shiro-ko (White Steel 3)\u003c\/li\u003e\n\u003cli\u003eHandle \u0026amp; Bolster material : (Ho) Japanese Magnolia \/ Water Buffalo Horn\u003c\/li\u003e\n\u003cli\u003eHRC: 62-63\u003c\/li\u003e\n\u003cli\u003eBevel Angle Ratio: 100\/0 (Single bevel)\u003c\/li\u003e\n\u003cli\u003eBlade Length: 210mm (8.2\")\u003c\/li\u003e\n\u003cli\u003eWeight: 9.28 oz\u003c\/li\u003e\n\u003cli\u003e\u003cb\u003eNo Saya Cover.\u003c\/b\u003e\u003c\/li\u003e\n\u003cli\u003ePlease be aware that these knife handles are made using water buffalo horn which is a natural material. We make no guarantee and do not accept requests regarding the color or patterning of the buffalo horn. It may be solid black, blonde or a mixture thereof. Thank you for understanding.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch6\u003eCare\u003c\/h6\u003e\n\u003cp\u003eCarbon steel knives will rust if not maintained properly. Use the \u003ca href=\"https:\/\/mtckitchen.com\/collections\/rust-removers\"\u003eRust Remover\u003c\/a\u003e to clean oxidized blades.\u003c\/p\u003e","brand":"Tsukiji Masamoto","offers":[{"title":"Default Title","offer_id":40268261163098,"sku":"81532","price":460.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0559\/9667\/8234\/products\/93020__50921.1466628560.1280.1280.jpg?v=1753397381"},{"product_id":"tsukiji-masamoto-white-steel-yanagi-240mm-9-4-nami-kasumi","title":"Tsukiji Masamoto White Steel Yanagi 240mm (9.4\") Nami Kasumi","description":"\u003cp\u003eKasumi knives like this yanagi are produced by hand-forging high-carbon steel (white steel) with iron. The carbon steel becomes the knife's cutting edge while the iron forms the spine and body of the blade. This combination of Steel Types creates a knife that is less brittle than the honyaki-style, and easier to sharpen. Carbon steel blades like this kasumi require more delicate handling and care than stain-resistant knives, but are sharper. Kasumi knives are the standard blade of Japanese chefs.\u003cbr\u003eTsukiji Masamoto pays special attention in creating a deeper urasuki (concave surface of the backside) to maximize its effect. Urasuki facilitates clean food separation from the blade, just like hollowed or perforated knives. This is why you can perform uraoshi (sharpening the backside of a single bevel knife to keep the outer edges leveled) on a coarse stone, unlike most other brands.\u003cbr\u003eCreated for slicing raw fish, this yanagi is also ideal for carving cooked meat, thinly slicing vegetables or portioning terrines and pates.\u003c\/p\u003e\n\u003ch6\u003eSpecifications\u003c\/h6\u003e\n\u003cul class=\"product-spec\"\u003e\n\u003cli\u003e\n\u003cspan\u003eStyle:\u003c\/span\u003e Yanagi\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eSpecial Feature:\u003c\/span\u003e Kasumi\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eBlade Steel Type:\u003c\/span\u003e Shiro-ko (White Steel 3)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eHandle Material:\u003c\/span\u003e (Ho) Japanese Magnolia\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eBolster Material:\u003c\/span\u003e Water Buffalo Horn\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eHRC:\u003c\/span\u003e 62-63\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eBevel Angle Ratio:\u003c\/span\u003e 100\/0 (Single bevel)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eCover:\u003c\/span\u003e \u003cb\u003eNo Saya Cover.\u003c\/b\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eBlade Length:\u003c\/span\u003e 240mm (9.4\")\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eWeight:\u003c\/span\u003e 6.08 oz\u003c\/li\u003e\n\u003cli\u003ePlease be aware that these knife handles are made using water buffalo horn which is a natural material. We make no guarantee and do not take requests as to the color or patterning of the buffalo horn. It may be solid black, blonde or a mixture thereof. Thank you for understanding.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch6\u003eCare\u003c\/h6\u003e\n\u003cp\u003eCarbon steel knives will rust if not maintained properly. Use the \u003ca href=\"https:\/\/mtckitchen.com\/collections\/rust-removers\"\u003eRust Remover\u003c\/a\u003e to clean oxidized blades.\u003c\/p\u003e","brand":"Tsukiji Masamoto","offers":[{"title":"Default Title","offer_id":40268261326938,"sku":"81535","price":290.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0559\/9667\/8234\/products\/93014__59642.1466628572.1280.1280.jpg?v=1753397373"},{"product_id":"sakai-takayuki-inox-yanagi-240mm-9-4","title":"Sakai Takayuki Inox Yanagi 240mm (9.4\")","description":"\u003ch6\u003eSpecifications\u003c\/h6\u003e\u003cul\u003e\n\u003cli\u003eStyle : Yanagi\u003c\/li\u003e\n\u003cli\u003eLength : 240mm (9.4\")\u003c\/li\u003e\n\u003cli\u003eWeight : 5.44 oz\u003c\/li\u003e\n\u003cli\u003eBlade Steel Type : Molybdenum Vanadium\u003c\/li\u003e\n\u003cli\u003eHandle material : POM Resin \u003cb\u003e(Handle color is black)\u003c\/b\u003e\n\u003c\/li\u003e\n\u003cli\u003eHRC : 60\u003c\/li\u003e\n\u003cli\u003eBevel Angle Ratio : Single bevel\u003c\/li\u003e\n\u003cli\u003eCover : Not included\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch6\u003eBlade \u0026amp; Handle\u003c\/h6\u003e\u003cp\u003eAoki Hamono applies their expertise in crafting traditional knives to produce knives that are appealing to non-Japanese cooks. This series offers the sharpness of traditional single bevel blades but are rust-resistant and not as brittle, so more suitable for cooks who don't want to work with a delicate knife. The blade is actually made in the traditional style of the kasumi, but by layering Inox steel and soft stain-resistant steel instead of carbon steel and soft iron. The anti-bacterial handle ensures hygiene standards, and is ideal for cooks who butcher fish or meat.\u003c\/p\u003e\u003ch6\u003eYanagi Knife\u003c\/h6\u003e\u003cp\u003eCreated for slicing raw fish, this yanagi is also ideal for carving cooked meat, thinly slicing vegetables or portioning terrines and pates.\u003c\/p\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":40268261458010,"sku":"94503","price":150.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0559\/9667\/8234\/files\/94503__39753.1505927627.1280.1280.jpg?v=1753397369"},{"product_id":"ikkaku-donryu-molybdenum-gyuto-180mm-7-1","title":"Ikkaku Donryu Molybdenum Gyuto 180mm (7.1\")","description":"\u003cp\u003eThis rust-resistant gyuto is a good value for both home and professional cooks. It is the most popular choice for those who want a basic, multipurpose, high-quality Japanese knife without splurging. The blades of Ikkaku Donryu knives are sharper than Western-style knives that cost much more. You will notice rough sharpening patterns on the blade, but please be aware that this was done intentionally to make sharpening easier later.\u003c\/p\u003e\n\u003ch6\u003eSpecifications\u003c\/h6\u003e\n\u003cul\u003e\n\u003cli\u003eStyle: Gyuto\u003c\/li\u003e\n\u003cli\u003eBlade Length: 180mm (7.1\")\u003c\/li\u003e\n\u003cli\u003eWeight: 4.32 oz\u003c\/li\u003e\n\u003cli\u003eBlade Steel Type: Molybdenum Vanadium\u003c\/li\u003e\n\u003cli\u003eHandle Material: POM Resin\u003c\/li\u003e\n\u003cli\u003eHRC: 56\u003c\/li\u003e\n\u003cli\u003eBevel Angle Ratio: 60\/40\u003c\/li\u003e\n\u003cli\u003eCover: Not included\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch6\u003eGyuto Knife\u003c\/h6\u003e\n\u003cp\u003eThe gyuto is the Japanese version of the classic Western chef's knife but the blade is thinner and holds a sharper edge. Use it for chopping, mincing and slicing meat, fish, vegetables and fruit.\u003c\/p\u003e","brand":"Ikkaku Donryu","offers":[{"title":"Default Title","offer_id":40268264276058,"sku":"915001","price":64.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0559\/9667\/8234\/files\/915001_Ikkaku_Donryu_Molybdenum_Gyuto_180mm.jpg?v=1764102569"},{"product_id":"sakai-takayuki-inox-deba-180mm-7-1","title":"Sakai Takayuki Inox Deba 180mm (7.1\")","description":"\u003ch6\u003eSpecifications\u003c\/h6\u003e\n\u003cul\u003e\n\u003cli\u003eStyle : Deba\u003c\/li\u003e\n\u003cli\u003eLength : 180mm (7.1\")\u003c\/li\u003e\n\u003cli\u003eWeight : 12.48 oz\u003c\/li\u003e\n\u003cli\u003eBlade Steel Type : Molybdenum Vanadium\u003c\/li\u003e\n\u003cli\u003eHandle material : POM Resin \u003cb\u003e(Handle color is black)\u003c\/b\u003e\n\u003c\/li\u003e\n\u003cli\u003eHRC : 60\u003c\/li\u003e\n\u003cli\u003eBevel Angle Ratio : Single bevel\u003c\/li\u003e\n\u003cli\u003eCover : Not included\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch6\u003eBlade \u0026amp; Handle\u003c\/h6\u003e\n\u003cp\u003eAoki Hamono applies their expertise in crafting traditional knives to produce knives that are appealing to non-Japanese cooks. This series offers the sharpness of traditional single bevel blades but is rust-resistant and not as brittle, so more suitable for cooks who don't want to work with a delicate knife. The blade is made in the traditional style of the Kasumi, but by layering Inox steel and soft stain-resistant steel instead of carbon steel and soft iron. The anti-bacterial handle ensures hygiene standards and is ideal for cooks who butcher fish or meat.\u003c\/p\u003e\n\u003ch6\u003eDeba Knife\u003c\/h6\u003e\n\u003cp\u003eThe deba is a heavy knife for gutting and filleting fish and removing the scales of smaller fish. The sharpness and weight of its durable thick blade lets you glide the knife along fish bones to separate the fillets, as well as cut through fish heads, fish ribs, and even poultry. The deba is also used by Japanese chefs to chop fish and shrimp into a paste. Aoki Hamono uses the term \"ai-deba\" interchangeably with \"deba\" but they are the same product.\u003c\/p\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":40268271255642,"sku":"94504","price":240.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0559\/9667\/8234\/files\/94504_Sakai_Takayuki_Inox_Deba_180mm.jpg?v=1767996307"},{"product_id":"sakai-takayuki-inox-yo-deba-210mm-8-2","title":"Sakai Takayuki Inox Yo-Deba 210mm (8.2\")","description":"\u003ch6\u003eSpecifications\u003c\/h6\u003e\n\u003cul\u003e\n\u003cli\u003eStyle : Yo-deba\u003c\/li\u003e\n\u003cli\u003eLength : 210mm (8.2\")\u003c\/li\u003e\n\u003cli\u003eWeight : 12 oz\u003c\/li\u003e\n\u003cli\u003eBlade Steel Type : Molybdenum Vanadium\u003c\/li\u003e\n\u003cli\u003eHandle material : POM Resin\u003c\/li\u003e\n\u003cli\u003eHRC : 58\u003c\/li\u003e\n\u003cli\u003eBevel Angle Ratio : 70\/30\u003c\/li\u003e\n\u003cli\u003eCover : Not included\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch6\u003eBlade \u0026amp; Handle\u003c\/h6\u003e\n\u003cp\u003eAoki Hamono applies their expertise in crafting traditional knives to produce knives that are appealing to non-Japanese cooks. This series offers the sharpness of traditional single bevel blades but are rust-resistant and not as brittle, so more suitable for cooks who don't want to work with a delicate knife.\u003c\/p\u003e\n\u003ch6\u003eYo-deba Knife\u003c\/h6\u003e\n\u003cp\u003eThe Yo-Deba literally means “Western deba” and has a double-bevel edge, making it ideal for cutting through lobster and crab shells.\u003c\/p\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":40268271616090,"sku":"94509","price":164.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0559\/9667\/8234\/products\/94509__13512.1466628537.1280.1280.jpg?v=1753397326"},{"product_id":"misono-ux10-gyuto-210mm-8-2","title":"Misono UX10 Gyuto 210mm (8.2\")","description":"\u003ch6\u003eSpecifications\u003c\/h6\u003e\n\u003cul class=\"product-spec\"\u003e\n\u003cli\u003e\n\u003cspan\u003eStyle:\u003c\/span\u003e Gyuto\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eBlade Length:\u003c\/span\u003e 210mm (8.2\")\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eWeight:\u003c\/span\u003e 5.92 oz\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eBlade Steel Type:\u003c\/span\u003e Swedish Stain-Resistant Steel\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eHandle Type:\u003c\/span\u003e Composite Wood\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eHRC:\u003c\/span\u003e 59-60\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eBevel Angle Ratio:\u003c\/span\u003e 70\/30\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eCover:\u003c\/span\u003e Not included\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch6\u003eBlade \u0026amp; Handle\u003c\/h6\u003e\n\u003cp\u003eMost well-known and popular among the Misono collection, the UX10 series is made with Swedish stainless steel, which has fewer impurities than other steels. While it is stain-resistant, it possesses the hardness and sharpness comparable to that of high carbon steel knives.\u003c\/p\u003e\n\u003ch6\u003eGyuto Knife\u003c\/h6\u003e\n\u003cp\u003eThe gyuto is the Japanese version of the classic Western chef's knife but the blade is thinner and holds a sharper edge. Use it for chopping, mincing and slicing meat, fish, vegetables and fruit.\u003c\/p\u003e","brand":"Misono","offers":[{"title":"Default Title","offer_id":40268275384410,"sku":"96998","price":360.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0559\/9667\/8234\/products\/96998_Misono_UX10_Gyuto_210mm_8.2.jpg?v=1773870861"},{"product_id":"misono-ux10-petty-150mm-5-9","title":"Misono UX10 Petty 150mm (5.9\")","description":"\u003ch6\u003eSpecs\u003c\/h6\u003e\n\u003cul class=\"product-spec\"\u003e\n\u003cli\u003e\n\u003cspan\u003eStyle:\u003c\/span\u003e Petty (Paring) Knife\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eBlade Length:\u003c\/span\u003e 150mm (5.9\")\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eWeight:\u003c\/span\u003e 2.72 oz\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eBlade Steel Type:\u003c\/span\u003e Swedish Stain-Resistant Steel\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eHandle Type:\u003c\/span\u003e Composite Wood\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eHRC:\u003c\/span\u003e 59-60\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eBevel Angle Ratio:\u003c\/span\u003e 70\/30\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eCover:\u003c\/span\u003e Not included\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch6\u003eBlade \u0026amp; Handle\u003c\/h6\u003e\n\u003cp\u003eMost well-known and popular among the Misono collection, the UX10 series is made with Swedish stainless steel, which has fewer impurities than other steels. While it is stain-resistant, it has hardness and sharpness comparable to those of high-carbon steel knives.\u003c\/p\u003e\n\u003ch6\u003eParing Knife\u003c\/h6\u003e\n\u003cp\u003eThe paring\/petty knife is a small, multipurpose knife used to peel, cut, de-seed, and tourne vegetables and fruit, as well as perform other tasks like de-veining shrimp. This knife is an essential tool for bartenders who serve fresh fruit garnishes.\u003c\/p\u003e","brand":"Misono","offers":[{"title":"Default Title","offer_id":40268275417178,"sku":"97014","price":250.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0559\/9667\/8234\/products\/97014_Misono_UX10_Petty_150mm_5.9.jpg?v=1773871264"},{"product_id":"misono-ux10-sujihiki-240mm-9-4","title":"Misono UX10 Sujihiki 240mm (9.4\")","description":"\u003ch6\u003eSpecifications\u003c\/h6\u003e\n\u003cul class=\"product-spec\"\u003e\n\u003cli\u003e\n\u003cspan\u003eStyle:\u003c\/span\u003e Sujihiki\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eBlade Length:\u003c\/span\u003e 240mm (9.4\")\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eWeight:\u003c\/span\u003e 6.24 oz\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eBlade Steel Type:\u003c\/span\u003e Swedish Stain-Resistant Steel\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eHandle Type:\u003c\/span\u003e Composite Wood\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eHRC:\u003c\/span\u003e 59-60\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eBevel Angle Ratio:\u003c\/span\u003e 70\/30\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eCover:\u003c\/span\u003e Not included\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch6\u003eBlade \u0026amp; Handle\u003c\/h6\u003e\n\u003cp\u003eMost well-known and popular among the Misono collection, the UX10 series is made with Swedish stainless steel, which has fewer impurities than other steels. While it is stain-resistant, it has hardness and sharpness comparable to those of high-carbon steel knives.\u003c\/p\u003e\n\u003ch6\u003eSujihiki Knife\u003c\/h6\u003e\n\u003cp\u003eThe sujihiki is the Japanese version of the classic Western slicing knife, but the blade is thinner and holds a sharper edge. The long blade of this knife is ideal for carving cooked meats and slicing terrines and pates. It can also be used instead of a yanagi to slice raw fish.\u003c\/p\u003e","brand":"Misono","offers":[{"title":"Default Title","offer_id":40268275449946,"sku":"97013","price":330.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0559\/9667\/8234\/products\/97013_Misono_UX10_Sujihiki_240mm_9.4.jpg?v=1773871066"},{"product_id":"takamura-hana-damascus-gyuto-210mm","title":"Takamura Hana Damascus Gyuto 210mm (8.2\")","description":"\u003ch6\u003eSpecifications\u003c\/h6\u003e\n\u003cul class=\"product-spec\"\u003e\n\u003cli\u003e\n\u003cspan\u003eBrand:\u003c\/span\u003e \u003ca href=\"https:\/\/mtckitchen.com\/pages\/takamura-knives\"\u003eTakamura Cutlery\u003c\/a\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eStyle:\u003c\/span\u003e Gyuto\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eBlade Length:\u003c\/span\u003e 210mm (8.2\")\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eWeight:\u003c\/span\u003e 5.7 oz (162 g)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eSpine Thickness:\u003c\/span\u003e 2.05mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eSpecial Feature:\u003c\/span\u003e 64-layer Damascus*\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eBlade Steel Type:\u003c\/span\u003e R2\/SG2 Powdered Steel\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eHandle Material:\u003c\/span\u003e Resin-Treated Compressed Superior Wood\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eHRC:\u003c\/span\u003e 63-64\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eBevel Angle Ratio:\u003c\/span\u003e 50\/50\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eCover:\u003c\/span\u003e Includes (a wooden saya cover)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch6\u003eCaution\u003c\/h6\u003e\n\u003cul\u003e\n\u003cli\u003eTakamura knives have unusually sharp edges, so if you are not a professional chef or do not have confidence in your knife skills, they may not be suitable for you. Please also keep in mind that this knife is delicate and should not be used for rough tasks.\u003c\/li\u003e\n\u003cli\u003eBecause this knife has a core metal sandwiched between a different Steel Type, changing the bevel angle will alter the structure of the blade and it will lose its sharpness.\u003c\/li\u003e\n\u003cli\u003eAvoid any twisting, prying, or lateral movement (torque) during cutting.\u003c\/li\u003e\n\u003cli\u003eAvoid cutting dense, hard, or cold ingredients (such as hard root vegetables, cheese, or frozen or semi-frozen foods).\u003c\/li\u003e\n\u003cli\u003eEven slight resistance or torque during cutting can lead to chipping or edge damage.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch6\u003eHigh Speed Powdered Steel (R2\/SG2)\u003c\/h6\u003e\n\u003cp\u003e** Powdered steel uses highly specialized technology to mechanically mix iron and other alloying elements in powder form. Powdered metal technology allows much higher amounts of alloying metals such as vanadium, which is responsible for superior edge retention. While Takamura knives have a high HRC, they are still easy to sharpen.\u003c\/p\u003e\n\u003cp\u003eThe Hana series represents the best of Takamura Cutlery. This lavish knife has a High-Speed Powdered Steel core. High-speed steel is the same remarkably hard Steel Type used to make drills and power saws that cut through other steel. It is also known as R2, which is a term that was coined by the steel manufacturer while Takamura was testing out different Steel Types. By processing it into powder form, Takamura Cutlery has been able to create a more ductile and flexible product. This knife redefines the meaning of sharpness and offers a taste of what is possible when traditional knife-making methods and modern steel-making technology are combined harmoniously. The blade of the Hana series is said to be able to peel the skin of an apple without making a sound.\u003c\/p\u003e\n\u003cp\u003eEchizen hammer forged knives are known to have a thick spine but thin edge, and by recreating this classic silhouette with HSPS, Takamura Cutlery has managed to produce exceptionally steady knives that slice through food effortlessly.\u003c\/p\u003e\n\u003ch6\u003eLinks\u003c\/h6\u003e\n\u003cul\u003e\n\u003cli\u003e\u003ca href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0559\/9667\/8234\/t\/3\/assets\/description_image_TakamuraInfo.pdf?v=1678297304\" target=\"_blank\"\u003eAbout Takamura Cutlery\u003c\/a\u003e\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"https:\/\/mtckitchen.com\/pages\/frequently-asked-question-about-takamura-knives\"\u003eFAQ about Takamura in English\u003c\/a\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch6\u003eGyuto (Chef) Knives\u003c\/h6\u003e\n\u003cp\u003eThe gyuto is the Japanese version of the classic Western chef’s knife but the blade is thinner and holds a sharper edge. Use it for chopping, mincing and slicing meat, fish, vegetables and fruit.\u003c\/p\u003e","brand":"Takamura","offers":[{"title":"Default Title","offer_id":40268283019354,"sku":"91578","price":720.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0559\/9667\/8234\/files\/91578__15034.1571672830.1280.1280.jpg?v=1753397291"},{"product_id":"takamura-hana-damascus-sujihiki-240mm","title":"Takamura Hana Damascus Sujihiki 240mm (9.4\")","description":"\u003ch6\u003eSpecifications\u003c\/h6\u003e\n\u003cul class=\"product-spec\"\u003e\n\u003cli\u003e\n\u003cspan\u003eBrand:\u003c\/span\u003e \u003ca href=\"https:\/\/mtckitchen.com\/pages\/takamura-knives\"\u003eTakamura Cutlery\u003c\/a\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eStyle:\u003c\/span\u003e Sujihiki\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eBlade Length:\u003c\/span\u003e 240mm (9.4\")\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eWeight:\u003c\/span\u003e 5.92 oz\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eSpecial Feature:\u003c\/span\u003e 64-layer Damascus*\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eBlade Steel Type:\u003c\/span\u003e R2\/SG2 Powdered Steel\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eHandle Material:\u003c\/span\u003e Resin-Treated Compressed Superior Wood\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eHRC:\u003c\/span\u003e 63-64\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eBevel Angle Ratio:\u003c\/span\u003e 50\/50\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eCover:\u003c\/span\u003e Includes (a wooden saya cover)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch6\u003eCaution\u003c\/h6\u003e\n\u003cul\u003e\n\u003cli\u003eTakamura knives have unusually sharp edges, so if you are not a professional chef or do not have confidence in your knife skills, they may not be suitable for you. Please also keep in mind that this knife is delicate and should not be used for rough tasks.\u003c\/li\u003e\n\u003cli\u003eBecause this knife has a core metal sandwiched between a different Steel Type, changing the bevel angle will alter the structure of the blade and it will lose its sharpness.\u003c\/li\u003e\n\u003cli\u003eAvoid any twisting, prying, or lateral movement (torque) during cutting.\u003c\/li\u003e\n\u003cli\u003eAvoid cutting dense, hard, or cold ingredients (such as hard root vegetables, cheese, or frozen or semi-frozen foods).\u003c\/li\u003e\n\u003cli\u003eEven slight resistance or torque during cutting can lead to chipping or edge damage.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch6\u003eHigh Speed Powdered Steel (R2\/SG2)\u003c\/h6\u003e\n\u003cp\u003e** Powdered steel uses highly specialized technology to mechanically mix iron and other alloying elements in powder form. Powdered metal technology allows much higher amounts of alloying metals such as vanadium, which is responsible for superior edge retention. While Takamura knives have a high HRC of 64, they are still easy to sharpen.\u003c\/p\u003e\n\u003cp\u003eThe Hana series represents the best of Takamura Cutlery. This lavish knife has a High Speed Powdered Steel core. High speed steel is the same remarkably hard Steel Type used to make drills and power saws that cut through other steel. It is also known as R2, which is a term that was coined by the steel manufacturer while Takamura was testing out different Steel Types. By processing it into powder form, Takamura Cutlery has been able to create a more ductile and flexible product. This knife redefines the meaning of sharpness and offers a taste of what is possible when traditional knife making methods and modern steel making technology are combined harmoniously. The blade of the Hana series is said to be able to peel the skin of an apple without making a sound.\u003c\/p\u003e\n\u003cp\u003eEchizen hammer forged knives are known to have a thick spine but thin edge, and by recreating this classic silhouette with HSPS, Takamura Cutlery has managed to produce exceptionally steady knives that slice through food effortlessly.\u003c\/p\u003e\n\u003ch6\u003eLinks\u003c\/h6\u003e\n\u003cul\u003e\n\u003cli\u003e\u003ca href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0559\/9667\/8234\/t\/3\/assets\/description_image_TakamuraInfo.pdf?v=1678297304\" target=\"_blank\"\u003eAbout Takamura Cutlery\u003c\/a\u003e\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"https:\/\/mtckitchen.com\/pages\/frequently-asked-question-about-takamura-knives\"\u003eFAQ about Takamura in English\u003c\/a\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch6\u003eSujihiki (Slicing) Knives\u003c\/h6\u003e\n\u003cp\u003eThe sujihiki is the Japanese version of the classic Western slicing knife but the blade is thinner and holds a sharper edge. The long blade of this knife is ideal for carving cooked meats and slicing terrines and pates. It can also be used instead of a yanagi to slice raw fish.\u003c\/p\u003e","brand":"Takamura","offers":[{"title":"Default Title","offer_id":40268283084890,"sku":"91580","price":920.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0559\/9667\/8234\/files\/91580__69543.1549560818.1280.1280.jpg?v=1753397288"},{"product_id":"haku-inox-gyuto-240mm-9-4","title":"Haku Inox Gyuto 240mm (9.4\")","description":"\u003ch6\u003eSpecifications\u003c\/h6\u003e\n\u003cul\u003e\n\u003cli\u003eBrand : Haku *Engineered under Mr. Yusuke Sawada of Nenohi\u003c\/li\u003e\n\u003cli\u003eStyle : Gyuto\u003c\/li\u003e\n\u003cli\u003eLength : 240mm (9.4\")\u003c\/li\u003e\n\u003cli\u003eWeight : 9.28 oz\u003c\/li\u003e\n\u003cli\u003eBlade Steel Type : High Carbon Molybdenum Vanadium\u003c\/li\u003e\n\u003cli\u003eHandle material : POM Resin\u003c\/li\u003e\n\u003cli\u003eHRC : 58*\u003c\/li\u003e\n\u003cli\u003eBevel Angle Ratio : 60\/40\u003c\/li\u003e\n\u003cli\u003eCover : Felt-lined hard plastic cover included\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch6\u003eAbout Haku Knives\u003c\/h6\u003e\n\u003cp\u003eMr. Yusuke Sawada of Nenohi has collaborated with MTC Kitchen to oversee the production of MTC’s Exclusive line, Haku. Haku is made out of a single piece of 100% high carbon inox steel, this knife is an ideal choice for professional chefs and culinary students looking to foray into the world of Japanese knives.\u003c\/p\u003e\n\u003ch6\u003eWhat Haku was born for\u003c\/h6\u003e\n\u003cp\u003eMutual Trading Company has worked with Mr. Yusuke Sawada of Nenohi Cutlery, to design these knives and we are pleased to offer this knife at such a reasonable price. With many knives that focus on the initial edge, Nenohi thought about how they could create a knife that is durable and can answer the demands of a modern kitchen. A balance must be struck between a very thin, performance-driven blade and a much thicker western-style blade used for heavy chopping tasks. We have struck what we believe is an ideal middle ground with a knife that can perform delicate knife cuts with ease but also stand up to the heavier tasks at hand in a professional environment.\u003c\/p\u003e\n\u003cp\u003eWe believe that Haku will perform to your expectations regardless of how or what you are using the knife for. In addition to its affordability, this knife also offers a keen edge out-of-the-box and superb ease of sharpening. We originally had them heat treated to reach 61 HRC but later reduced to 58 HRC to reach what we felt was a more versatile, easier to maintain knife that is more ductile.\u003c\/p\u003e\n\u003ch6\u003eLogo on Haku Knives\u003c\/h6\u003e\n\u003cp\u003eThe Haku logo was designed by Masako Inkyo, a world-renowned and award-winning calligraphy master, who is the official shodoka (Japanese calligrapher) for Nissan's luxury vehicle division, Infiniti.\u003c\/p\u003e\n\u003ch6\u003eGyuto Chef's Knife\u003c\/h6\u003e\n\u003cp\u003eThe Gyuto (lit. Cow Sword) is an adaptation of the French chef knife profile for the Japanese market. While the name cow sword would imply that this knife is meant only for meat, its versatility is the same a santoku and can be used as a general-purpose knife for any task. Many would consider a gyuto or chef's knife to be the one essential knife for any kitchen with all other knives being secondary. Compared to a German style chef's knife, a gyuto will have a somewhat flatter profile: this profile lends itself well to push-cutting which is common for Japanese chefs, as opposed to rock-chopping. Gyuto also tend to be thinner at the edge as well as the spine than most European chef's knives and as a result, have the less lateral toughness and care should be taken not to torque the blade while cutting to minimize the risk of chipping.\u003c\/p\u003e","brand":"Nenohi","offers":[{"title":"Default Title","offer_id":40268284428378,"sku":"90023","price":130.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0559\/9667\/8234\/products\/90023__74010.1635859425.1280.1280.jpg?v=1753397276"},{"product_id":"haku-inox-sujihiki-240mm-9-4","title":"Haku Inox Sujihiki 240mm (9.4\")","description":"\u003ch6\u003eSpecifications\u003c\/h6\u003e\n\u003cul\u003e\n\u003cli\u003eBrand : Haku *Engineered under Mr. Yusuke Sawada of Nenohi\u003c\/li\u003e\n\u003cli\u003eStyle : Sujihiki\u003c\/li\u003e\n\u003cli\u003eLength : 240mm (9.4\")\u003c\/li\u003e\n\u003cli\u003eWeight : 6.72 oz\u003c\/li\u003e\n\u003cli\u003eBlade Steel Type : High Carbon Molybdenum Vanadium\u003c\/li\u003e\n\u003cli\u003eHandle material : POM Resin\u003c\/li\u003e\n\u003cli\u003eHRC : 58*\u003c\/li\u003e\n\u003cli\u003eBevel Angle Ratio : 60\/40\u003c\/li\u003e\n\u003cli\u003eCover : Felt-lined hard plastic cover included\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch6\u003eAbout Haku Knives\u003c\/h6\u003e\n\u003cp\u003eMr. Yusuke Sawada of Nenohi has collaborated with MTC Kitchen to oversee the production of MTC’s Exclusive line, Haku. Haku is made out of a single piece of 100% high carbon inox steel, this knife is an ideal choice for professional chefs and culinary students looking to foray into the world of Japanese knives.\u003c\/p\u003e\n\u003ch6\u003eWhat Haku was born for\u003c\/h6\u003e\n\u003cp\u003eMutual Trading Company has worked with Mr. Yusuke Sawada of Nenohi Cutlery, to design these knives and we are pleased to offer this knife at such a reasonable price. With many knives that focus on the initial edge, Nenohi thought about how they could create a knife that is durable and can answer the demands of a modern kitchen. A balance must be struck between a very thin, performance driven blade and a much thicker western style blade used for heavy chopping tasks. We have struck what we believe is an ideal middle ground with a knife that can perform delicate knife cuts with ease but also stand up to the heavier tasks at hand in a professional environment.\u003c\/p\u003e\n\u003cp\u003eWe believe that Haku will perform to your expectations regardless of how or what you are using the knife for. In addition to its affordability, this knife also offers a keen edge out-of-the-box and superb ease of sharpening. We originally had them heat treated to reach 61 HRC but later reduced to 58 HRC to reach what we felt was a more versatile, easier to maintain knife that is more ductile.\u003c\/p\u003e\n\u003ch6\u003eLogo on Haku Knives\u003c\/h6\u003e\n\u003cp\u003eThe Haku logo was designed by Masako Inkyo, a world-renowned and award-winning calligraphy master, who is the official shodoka (Japanese calligrapher) for Nissan's luxury vehicle division, Infiniti.\u003c\/p\u003e\n\u003ch6\u003eSujihiki Slicing Knife\u003c\/h6\u003e\n\u003cp\u003eSujihiki (lit. muscle pulling, meaning muscle or tendon cutter) is the Japanese adaptation of western-style slicers. These knives are made thinner and shorter than chef's knives, nakiri and santoku in order to minimize friction while slicing meat and fish. Some chefs will use this style of knife to prepare sashimi and sushi in lieu of a yanagi-ba for its favorable maintenance requirements versus single bevel knives.\u003c\/p\u003e","brand":"Nenohi","offers":[{"title":"Default Title","offer_id":40268284592218,"sku":"90112","price":140.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0559\/9667\/8234\/products\/90112__37664.1643207042.1280.1280.jpg?v=1753397273"},{"product_id":"takamura-santoku-170mm","title":"Takamura SG2 Santoku 170mm (6.7\")","description":"\u003ch6\u003eSpecifications\u003c\/h6\u003e\n\u003cul class=\"product-spec\"\u003e\n\u003cli\u003e\n\u003cspan\u003eBrand:\u003c\/span\u003e \u003ca href=\"https:\/\/mtckitchen.com\/pages\/takamura-knives\"\u003eTakamura Cutlery\u003c\/a\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eStyle:\u003c\/span\u003e Santoku\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eBlade Length:\u003c\/span\u003e 170mm (6.7\")\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eWeight:\u003c\/span\u003e 5.12 oz\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eBlade Steel Type:\u003c\/span\u003e R2\/SG2 Powdered Steel\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eFinish:\u003c\/span\u003e Migaki (Hairline)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eHRC:\u003c\/span\u003e 63-64\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eBevel Angle Ratio:\u003c\/span\u003e 50\/50\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eHandle Material:\u003c\/span\u003e Resin-Treated Compressed Wood\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eCover:\u003c\/span\u003e Not included\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch6\u003eCaution\u003c\/h6\u003e\n\u003cul\u003e\n\u003cli\u003eTakamura knives have unusually sharp edges, so if you are not a professional chef or do not have confidence in your knife skills, they may not be suitable for you. Please also keep in mind that this knife is delicate and should not be used for rough tasks.\u003c\/li\u003e\n\u003cli\u003eBecause this knife has a core metal sandwiched between a different Steel Type, changing the bevel angle will alter the structure of the blade and it will lose its sharpness.\u003c\/li\u003e\n\u003cli\u003eAvoid any twisting, prying, or lateral movement (torque) during cutting.\u003c\/li\u003e\n\u003cli\u003eAvoid cutting dense, hard, or cold ingredients (such as hard root vegetables, cheese, or frozen or semi-frozen foods).\u003c\/li\u003e\n\u003cli\u003eEven slight resistance or torque during cutting can lead to chipping or edge damage.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch6\u003eHigh Speed Powdered Steel (R2\/SG2)\u003c\/h6\u003e\u003cp\u003e* Powdered steel is made by using highly specialized technology to mix iron and other alloying elements in powder form mechanically. Powdered metal technology allows much higher amounts of alloying metals such as vanadium, which is responsible for superior edge retention. While Takamura knives have a high HRC, they are still easy to sharpen because the HSPS core is sandwiched between soft, low-carbon stainless steel.\u003c\/p\u003e\u003cp\u003eThe red handle uses the signature core material High Speed Powdered Steel. High speed steel is the same remarkably hard material used to make drills and power saws that cut through other steel. It is also known as R2, which is a term that was coined by the steel manufacturer while Takamura was testing out different Steel Types. By processing it into powder form, Takamura Cutlery has been able to create a more ductile and flexible product. Takamura knives redefine the meaning of sharpness and offer a taste of what is possible when traditional knife-making methods and modern steel-making technology are combined harmoniously.\u003c\/p\u003e\u003cp\u003eThe outer low-carbon stainless steel is softer than the steel used for the Takamura HSPS Pro series. Takamura Cutlery wanted to create a more affordable HSPS knife, so they created this thinner blade that requires less steel. This is a perfect introductory knife for anyone who has never owned an HSPS blade before.\u003c\/p\u003e\u003cp\u003eHSPS provides remarkable edge retention to minimize the frequency of sharpening.\u003c\/p\u003e\u003cp\u003eEchizen hammer forged knives are known to have a thick spine but thin edge, and by recreating this classic silhouette with HSPS, Takamura Cutlery has managed to produce exceptionally steady knives that slice through food effortlessly.\u003c\/p\u003e\n\u003ch6\u003eLinks\u003c\/h6\u003e\u003cul\u003e\n\u003cli\u003e\u003ca href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0559\/9667\/8234\/t\/3\/assets\/description_image_TakamuraInfo.pdf?v=1678297304\" target=\"_blank\"\u003eAbout Takamura Cutlery\u003c\/a\u003e\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"https:\/\/mtckitchen.com\/pages\/frequently-asked-question-about-takamura-knives\"\u003eFAQ about Takamura in English\u003c\/a\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch6\u003eSantoku Knives\u003c\/h6\u003e\n\u003cp\u003eThe santoku is a cross between a nakiri and gyuto. It is a multipurpose knife that can cut meat, fish, vegetables and fruit.\u003c\/p\u003e","brand":"Takamura","offers":[{"title":"Default Title","offer_id":40268285935706,"sku":"91476","price":189.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0559\/9667\/8234\/files\/91476a__89027.1648477436.1280.1280.jpg?v=1753397271"},{"product_id":"takamura-gyuto-210mm","title":"Takamura SG2 Gyuto 210mm (8.2\")","description":"\u003ch6\u003eSpecifications\u003c\/h6\u003e\n\u003cul class=\"product-spec\"\u003e\n\u003cli\u003e\n\u003cspan\u003eBrand:\u003c\/span\u003e \u003ca href=\"https:\/\/mtckitchen.com\/pages\/takamura-knives\"\u003eTakamura Cutlery\u003c\/a\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eStyle:\u003c\/span\u003e Gyuto (Chef's Knife)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eBlade Length:\u003c\/span\u003e 210mm (8.2\")\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eWeight:\u003c\/span\u003e 5.44 oz\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eSpine Thickness:\u003c\/span\u003e 1.75mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eHeight at the Heel:\u003c\/span\u003e approximately 45mm-46mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eBlade Steel Type:\u003c\/span\u003e R2\/SG2 Powdered Steel\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eFinish:\u003c\/span\u003e Migaki (Hairline)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eHRC:\u003c\/span\u003e 63-64\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eBevel Angle Ratio:\u003c\/span\u003e 50\/50\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eHandle Material:\u003c\/span\u003e Resin-Treated Compressed Wood\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eCover:\u003c\/span\u003e Not included\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch6\u003eCaution\u003c\/h6\u003e\n\u003cul\u003e\n\u003cli\u003eTakamura knives have unusually sharp edges, so if you are not a professional chef or do not have confidence in your knife skills, they may not be suitable for you. Please also keep in mind that this knife is delicate and should not be used for rough tasks.\u003c\/li\u003e\n\u003cli\u003eBecause this knife has a core metal sandwiched between a different Steel Type, changing the bevel angle will alter the structure of the blade and it will lose its sharpness.\u003c\/li\u003e\n\u003cli\u003eAvoid any twisting, prying, or lateral movement (torque) during cutting.\u003c\/li\u003e\n\u003cli\u003eAvoid cutting dense, hard, or cold ingredients (such as hard root vegetables, cheese, or frozen or semi-frozen foods).\u003c\/li\u003e\n\u003cli\u003eEven slight resistance or torque during cutting can lead to chipping or edge damage.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch6\u003eHigh Speed Powdered Steel (R2\/SG2)\u003c\/h6\u003e\n\u003cp\u003ePowdered steel uses highly specialized technology to mix iron and other alloying elements in powder form mechanically. Powdered metal technology allows much higher amounts of alloying metals such as vanadium, which is responsible for superior edge retention. While Takamura knives have a high HRC, they are still easy to sharpen because the HSPS core is sandwiched between soft, low-carbon stainless steel.\u003c\/p\u003e\n\u003cp\u003eThe red handle series uses the signature core material, High Speed Powdered Steel. High speed steel is the same remarkably hard material used to make drills and power saws that cut through other steel. It is also known as R2, which is a term that was coined by the steel manufacturer while Takamura was testing out different Steel Types. By processing it into powder form, Takamura Cutlery has been able to create a more ductile and flexible product. Takamura knives redefine the meaning of sharpness and offer a taste of what is possible when traditional knife-making methods and modern steel-making technology are combined harmoniously.\u003c\/p\u003e\n\u003cp\u003eThe outer low-carbon stainless steel is softer than the steel used for the Takamura HSPS Pro series. Takamura Cutlery wanted to create a more affordable HSPS knife, so they created this thinner blade that requires less steel. This is a perfect introductory knife for anyone who has never owned an HSPS blade before. HSPS provides remarkable edge retention to minimize the frequency of sharpening.\u003c\/p\u003e\n\u003cp\u003eEchizen hammer forged knives are known to have a thick spine but thin edge, and by recreating this classic silhouette with HSPS, Takamura Cutlery has managed to produce exceptionally steady knives that slice through food effortlessly.\u003c\/p\u003e\n\u003ch6\u003eLinks\u003c\/h6\u003e\n\u003cul\u003e\n\u003cli\u003e\u003ca href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0559\/9667\/8234\/t\/3\/assets\/description_image_TakamuraInfo.pdf?v=1678297304\" target=\"_blank\"\u003eAbout Takamura Cutlery\u003c\/a\u003e\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"https:\/\/mtckitchen.com\/pages\/frequently-asked-question-about-takamura-knives\"\u003eFAQ about Takamura in English\u003c\/a\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch6\u003eGyuto (Chef) Knives\u003c\/h6\u003e\n\u003cp\u003eThe gyuto is the Japanese version of the classic Western chef's knife but the blade is thinner and holds a sharper edge. Use it for chopping, mincing and slicing meat, fish, vegetables and fruit.\u003c\/p\u003e","brand":"Takamura","offers":[{"title":"Default Title","offer_id":40268286296154,"sku":"91521","price":210.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0559\/9667\/8234\/products\/91521a__77996.1648479304.1280.1280.jpg?v=1753397269"},{"product_id":"takamura-petty-130mm","title":"Takamura SG2 Petty 130mm (5.1\")","description":"\u003ch6\u003eSpecifications\u003c\/h6\u003e\n\u003cul class=\"product-spec\"\u003e\n\u003cli\u003e\n\u003cspan\u003eBrand:\u003c\/span\u003e \u003ca href=\"https:\/\/mtckitchen.com\/pages\/takamura-knives\"\u003eTakamura Cutlery\u003c\/a\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eStyle:\u003c\/span\u003e Petty Knife\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eBlade Length:\u003c\/span\u003e 130mm (5.1\")\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eWeight:\u003c\/span\u003e 2.4 oz\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eBlade Steel Type:\u003c\/span\u003e R2\/SG2 Powdered Steel\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eFinish:\u003c\/span\u003e Migaki (Hairline)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eHRC:\u003c\/span\u003e 63-64\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eBevel Angle Ratio:\u003c\/span\u003e 50\/50\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eHandle Material:\u003c\/span\u003e Resin-Treated Compressed Wood\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eCover:\u003c\/span\u003e Not included\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch6\u003eCaution\u003c\/h6\u003e\n\u003cul\u003e\n\u003cli\u003eTakamura knives have unusually sharp edges, so if you are not a professional chef or do not have confidence in your knife skills, they may not be suitable for you. Please also keep in mind that this knife is delicate and should not be used for rough tasks.\u003c\/li\u003e\n\u003cli\u003eBecause this knife has a core metal sandwiched between a different Steel Type, changing the bevel angle will alter the structure of the blade and it will lose its sharpness.\u003c\/li\u003e\n\u003cli\u003eAvoid any twisting, prying, or lateral movement (torque) during cutting.\u003c\/li\u003e\n\u003cli\u003eAvoid cutting dense, hard, or cold ingredients (such as hard root vegetables, cheese, or frozen or semi-frozen foods).\u003c\/li\u003e\n\u003cli\u003eEven slight resistance or torque during cutting can lead to chipping or edge damage.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch6\u003eHigh Speed Powdered Steel (R2\/SG2)\u003c\/h6\u003e\n\u003cp\u003ePowdered steel uses highly specialized technology to mix iron and other alloying elements in powder form mechanically. Powdered metal technology allows much higher amounts of alloying metals such as vanadium, which is responsible for superior edge retention. While Takamura knives have a high HRC, they are still easy to sharpen because the HSPS core is sandwiched between soft, low-carbon stainless steel.\u003c\/p\u003e\n\u003cp\u003eThe red handle series uses the signature core material, High Speed Powdered Steel. High speed steel is the same remarkably hard material used to make drills and power saws that cut through other steel. It is also known as R2, which is a term that was coined by the steel manufacturer while Takamura was testing out different Steel Types. By processing it into powder form, Takamura Cutlery has been able to create a more ductile and flexible product. Takamura knives redefine the meaning of sharpness and offer a taste of what is possible when traditional knife-making methods and modern steel-making technology are combined harmoniously.\u003c\/p\u003e\n\u003cp\u003eThe outer low-carbon stainless steel is softer than the steel used for the Takamura HSPS Pro series. Takamura Cutlery wanted to create a more affordable HSPS knife, so they created this thinner blade that requires less steel. This is a perfect introductory knife for anyone who has never owned an HSPS blade before.\u003cbr\u003eHSPS provides remarkable edge retention to minimize the frequency of sharpening.\u003c\/p\u003e\n\u003cp\u003eEchizen hammer forged knives are known to have a thick spine but thin edge, and by recreating this classic silhouette with HSPS, Takamura Cutlery has managed to produce exceptionally steady knives that slice through food effortlessly.\u003c\/p\u003e\n\u003ch6\u003eLinks\u003c\/h6\u003e\n\u003cul\u003e\n\u003cli\u003e\u003ca href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0559\/9667\/8234\/t\/3\/assets\/description_image_TakamuraInfo.pdf?v=1678297304\" target=\"_blank\"\u003eAbout Takamura Cutlery\u003c\/a\u003e\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"https:\/\/mtckitchen.com\/pages\/frequently-asked-question-about-takamura-knives\"\u003eFAQ about Takamura in English\u003c\/a\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch6\u003ePetty (Paring) Knives\u003c\/h6\u003e\n\u003cp\u003eThis is a small multipurpose paring\/petty knife used to peel, cut, de-seed and tourné vegetables and fruit, as well as do other tasks like de-veining shrimp. It is an essential tool for bartenders who serve fresh fruit garnishes. Many chefs who use the HSPS Pro series will get this paring\/petty knife because of the thinner blade.\u003c\/p\u003e","brand":"Takamura","offers":[{"title":"Default Title","offer_id":40268286427226,"sku":"91471","price":140.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0559\/9667\/8234\/files\/91471e.jpg?v=1753397266"},{"product_id":"ikkaku-donryu-molybdenum-petty-150mm-5-9","title":"Ikkaku Donryu Molybdenum Petty 150mm (5.9\")","description":"\u003cp\u003eThis rust-resistant paring\/petty knife is a good value for both home and professional cooks. The thin blade is sharper than those of Western-style knives, which cost much more. You will notice rough sharpening patterns on the blade, but please be aware that this was done intentionally to make sharpening easier later.\u003c\/p\u003e\u003ch6\u003eSpecifications\u003c\/h6\u003e\n\u003cul\u003e\n\u003cli\u003eStyle: Petty (Paring) Knife\u003c\/li\u003e\n\u003cli\u003eBlade Length: 150mm (5.9\")\u003c\/li\u003e\n\u003cli\u003eWeight: 2.72 oz\u003c\/li\u003e\n\u003cli\u003eBlade Steel Type: Molybdenum Vanadium\u003c\/li\u003e\n\u003cli\u003eHandle Material: POM Resin\u003c\/li\u003e\n\u003cli\u003eHRC: 56\u003c\/li\u003e\n\u003cli\u003eBevel Angle Ratio: 60\/40\u003c\/li\u003e\n\u003cli\u003eCover: Not included\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch6\u003eParing Knife\u003c\/h6\u003e\n\u003cp\u003eThis is a small multipurpose knife used to peel, cut, de-seed, and tourne vegetables and fruit, as well as do other tasks like de-veining shrimp. It is an essential tool for bartenders who serve fresh fruit garnishes.\u003c\/p\u003e","brand":"Ikkaku Donryu","offers":[{"title":"Default Title","offer_id":40268304941146,"sku":"915011","price":48.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0559\/9667\/8234\/files\/915011_Ikkaku_Donryu_Molybdenum_Petty_150mm_5.9.jpg?v=1764102201"},{"product_id":"hide-until-inventory-comes-back-sakai-takayuki-inox-yanagi-270mm-10-6-left-handed","title":"Sakai Takayuki Inox Yanagi 270mm (10.6\") Left Handed","description":"\u003ch6\u003eSpecifications\u003c\/h6\u003e\u003cul\u003e\n\u003cli\u003eStyle : Yanagi\u003c\/li\u003e\n\u003cli\u003eLength : 270mm (10.6\")\u003c\/li\u003e\n\u003cli\u003eWeight : 6.72  oz\u003c\/li\u003e\n\u003cli\u003eBlade Steel Type : Molybdenum Vanadium\u003c\/li\u003e\n\u003cli\u003eHandle material : POM Resin\u003c\/li\u003e\n\u003cli\u003eHRC : 60\u003c\/li\u003e\n\u003cli\u003eBevel Angle Ratio : Single bevel\u003c\/li\u003e\n\u003cli\u003eCover : Not included\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch6\u003eBlade \u0026amp; Handle\u003c\/h6\u003e\u003cp\u003eAoki Hamono applies their expertise in crafting traditional knives to produce knives that are appealing to non-Japanese cooks. This series offers the sharpness of traditional single bevel blades but is rust-resistant and not as brittle, so more suitable for cooks who don't want to work with a delicate knife. The blade is made in the traditional style of the Kasumi, but by layering Inox steel and soft stain-resistant steel instead of carbon steel and soft iron. The anti-bacterial handle ensures hygiene standards and is ideal for cooks who butcher fish or meat.\u003c\/p\u003e\u003ch6\u003eYanagi Knife\u003c\/h6\u003e\u003cp\u003e Created for slicing raw fish, this left-handed Yanagi is also ideal for carving cooked meat, thinly slicing vegetables, or portioning terrines and pates.\u003c\/p\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":40268305301594,"sku":"98661","price":260.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0559\/9667\/8234\/files\/98661_A__33278.1592502161.1280.1280.jpg?v=1753397248"},{"product_id":"tsukiji-masamoto-carbon-steel-gyuto-210mm-8-2-with-wa-handle","title":"Tsukiji Masamoto Carbon Steel Gyuto 210mm (8.2\") with Wa-handle","description":"\u003cp\u003eThis knife, which combines a traditional Japanese high-carbon blade with a Western style double-bevel edge, is a great choice for cooks who are more comfortable using Western-style blades but want the unparalleled sharpness and durability found in Japanese-style knives. While this blade is Western style, the handle is Japanese style octagonal.\u003cbr\u003e The high carbon substances martensite and carbide combined together allows the blade to be heat treated to a higher quality. Carbide increases wear-resistance and edge retention while still giving the blade some flexibility.\u003cbr\u003e The gyuto is the Japanese version of the classic Western chef’s knife but the blade is thinner and holds a sharper edge. Use it for chopping, mincing and slicing meat, fish, vegetables and fruit.\u003c\/p\u003e\n\u003ch6\u003eDetails\u003c\/h6\u003e\n\u003cp\u003eStyle : Gyuto\u003cbr\u003e Blade Steel Type : V1 Carbon Steel\u003cbr\u003e Handle \u0026amp; Bolster material : (Ho) Japanese Magnolia \/ Water Buffalo Horn\u003cbr\u003e HRC : 62-63\u003cbr\u003e Bevel Angle Ratio : 50\/50 (Double)\u003cbr\u003e\u003cb\u003eNo Saya Cover.\u003c\/b\u003e\u003c\/p\u003e\n\u003ch6\u003eDimensions\u003c\/h6\u003e\n\u003cp\u003eBlade Length : 210mm (8.2\")\u003cbr\u003e Weight : 4 oz\u003cbr\u003eSpine thickness at heel: 2.3mm\u003c\/p\u003e\n\u003ch6\u003eCare\u003c\/h6\u003e\n\u003cp\u003eCarbon steel knives will rust if not maintained properly. Use the \u003ca href=\"https:\/\/mtckitchen.com\/collections\/rust-removers\"\u003eRust Remover\u003c\/a\u003e to clean oxidized blades.\u003c\/p\u003e\n\u003ch6\u003eAdditional Info.\u003c\/h6\u003e\n\u003cp class=\"caution\"\u003ePlease be aware that these knife handles are made using water buffalo horn which is a natural material. We make no guarantee and do not take requests as to the color or patterning of the buffalo horn. It may be solid black, blonde or a mixture thereof. Thank you for understanding.\u003c\/p\u003e","brand":"Tsukiji Masamoto","offers":[{"title":"Default Title","offer_id":40268308349018,"sku":"81504","price":280.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0559\/9667\/8234\/products\/98001__41057.1647443857.1280.1280.jpg?v=1753397246"},{"product_id":"haku-inox-gyuto-210mm-8-2","title":"Haku Inox Gyuto 210mm (8.2\")","description":"\u003ch6\u003eSpecifications\u003c\/h6\u003e\n\u003cul\u003e\n\u003cli\u003eBrand : Haku *Engineered under Mr. Yusuke Sawada of Nenohi\u003c\/li\u003e\n\u003cli\u003eStyle : Gyuto\u003cbr\u003eLength : 210mm (8.2\")\u003c\/li\u003e\n\u003cli\u003eWeight : 6.4 oz\u003c\/li\u003e\n\u003cli\u003eBlade Steel Type : High Carbon Molybdenum Vanadium\u003c\/li\u003e\n\u003cli\u003eHandle material : POM Resin\u003c\/li\u003e\n\u003cli\u003eHRC : 58*\u003c\/li\u003e\n\u003cli\u003eBevel Angle Ratio : 60\/40\u003c\/li\u003e\n\u003cli\u003eCover : Felt-lined hard plastic cover included\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch6\u003eAbout Haku Knives\u003c\/h6\u003e\n\u003cp\u003eMr. Yusuke Sawada of Nenohi has collaborated with MTC Kitchen to oversee the production of MTC’s Exclusive line, Haku. Haku is made out of a single piece of 100% high carbon inox steel, this knife is an ideal choice for professional chefs and culinary students looking to foray into the world of Japanese knives.\u003c\/p\u003e\n\u003ch6\u003eWhat Haku was born for\u003c\/h6\u003e\n\u003cp\u003eMutual Trading Company has worked with Mr. Yusuke Sawada of Nenohi Cutlery, to design these knives and we are pleased to offer this knife at such a reasonable price. With many knives that focus on the initial edge, Nenohi thought about how they could create a knife that is durable and can answer the demands of a modern kitchen. A balance must be struck between a very thin, performance driven blade and a much thicker western style blade used for heavy chopping tasks. We have struck what we believe is an ideal middle ground with a knife that can perform delicate knife cuts with ease but also stand up to the heavier tasks at hand in a professional environment.\u003c\/p\u003e\n\u003cp\u003eWe believe that Haku will perform to your expectations regardless of how or what you are using the knife for. In addition to its affordability, this knife also offers a keen edge out-of-the-box and superb ease of sharpening. We originally had them heat treated to reach 61 HRC but later reduced to 58 HRC to reach what we felt was a more versatile, easier-to-maintain knife that is more ductile.\u003c\/p\u003e\n\u003ch6\u003eLogo on Haku Knives\u003c\/h6\u003e\n\u003cp\u003eThe Haku logo was designed by Masako Inkyo, a world-renowned and award-winning calligraphy master, who is the official shodoka (Japanese calligrapher) for Nissan's luxury vehicle division, Infiniti.\u003c\/p\u003e\n\u003ch6\u003eGyuto Chef's Knife\u003c\/h6\u003e\n\u003cp\u003eThe Gyuto (lit. Cow Sword) is an adaptation of the French chef knife profile for the Japanese market. While the name cow sword would imply that this knife is meant only for meat, its versatility is the same a santoku and can be used as a general-purpose knife for any task. Many would consider a gyuto or chef's knife to be the one essential knife for any kitchen with all other knives being secondary. Compared to a German style chef's knife, a gyuto will have a somewhat flatter profile: this profile lends itself well to push-cutting which is common for Japanese chefs, as opposed to rock-chopping. Gyuto also tend to be thinner at the edge as well as the spine than most European chef's knives and as a result, have less lateral toughness, and care should be taken not to torque the blade while cutting to minimize the risk of chipping.\u003c\/p\u003e","brand":"Nenohi","offers":[{"title":"Default Title","offer_id":40268308512858,"sku":"90110","price":110.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0559\/9667\/8234\/products\/90110__67533.1643214593.1280.1280.jpg?v=1753397242"},{"product_id":"haku-inox-sujihiki-270mm-10-6","title":"Haku Inox Sujihiki 270mm (10.6\")","description":"\u003ch6\u003eSpecifications\u003c\/h6\u003e\n\u003cp\u003eBrand : Haku *Engineered under Mr. Yusuke Sawada of Nenohi\u003cbr\u003eStyle : Sujihiki\u003cbr\u003eLength : 270mm (10.6\")\u003cbr\u003eWeight : 7.2 oz\u003cbr\u003eBlade Steel Type : High Carbon Molybdenum Vanadium\u003cbr\u003eHandle material : POM Resin\u003cbr\u003eHRC : 58*\u003cbr\u003eBevel Angle Ratio : 60\/40\u003cbr\u003eCover : Felt-lined hard plastic cover included\u003c\/p\u003e\n\u003ch6\u003eAbout Haku Knives\u003c\/h6\u003e\n\u003cp\u003eMr. Yusuke Sawada of Nenohi has collaborated with MTC Kitchen to oversee the production of MTC’s Exclusive line, Haku. Haku is made out of a single piece of 100% high carbon inox steel, this knife is an ideal choice for professional chefs and culinary students looking to foray into the world of Japanese knives.\u003c\/p\u003e\n\u003ch6\u003eWhat Haku was born for\u003c\/h6\u003e\n\u003cp\u003eMutual Trading Company has worked with Mr. Yusuke Sawada of Nenohi Cutlery, to design these knives and we are pleased to offer this knife at such a reasonable price. With many knives that focus on the initial edge, Nenohi thought about how they could create a knife that is durable and can answer the demands of a modern kitchen. A balance must be struck between a very thin, performance-driven blade and a much thicker western style blade used for heavy chopping tasks. We have struck what we believe is an ideal middle ground with a knife that can perform delicate knife cuts with ease but also stand up to the heavier tasks at hand in a professional environment.\u003c\/p\u003e\n\u003cp\u003eWe believe that Haku will perform to your expectations regardless of how or what you are using the knife for. In addition to its affordability, this knife also offers a keen edge out-of-the-box and superb ease of sharpening. We originally had them heat treated to reach 61 HRC but later reduced to 58 HRC to reach what we felt was a more versatile, easier to maintain knife that is more ductile.\u003c\/p\u003e\n\u003ch6\u003eLogo on Haku Knives\u003c\/h6\u003e\n\u003cp\u003eThe Haku logo was designed by Masako Inkyo, a world-renowned and award-winning calligraphy master, who is the official shodoka (Japanese calligrapher) for Nissan's luxury vehicle division, Infiniti.\u003c\/p\u003e\n\u003ch6\u003eSujihiki Slicing Knife\u003c\/h6\u003e\n\u003cp\u003eSujihiki (lit. muscle pulling, meaning muscle or tendon cutter) is the Japanese adaptation of western-style slicers. These knives are made thinner and shorter than chef's knives, nakiri and santoku in order to minimize friction while slicing meat and fish. Some chefs will use this style of knife to prepare sashimi and sushi in lieu of a yanagi-ba for its favorable maintenance requirements versus single bevel knives.\u003c\/p\u003e","brand":"Nenohi","offers":[{"title":"Default Title","offer_id":40268308643930,"sku":"90111","price":150.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0559\/9667\/8234\/products\/90111__65753.1466628647.1280.1280.jpg?v=1753397237"},{"product_id":"kanetsugu-molybdenum-yanagi-270mm-10-6","title":"Seki Kanetsugu Molybdenum Yanagi 270mm (10.6\")","description":"\u003cp\u003eSeki Kanetsugu applies their expertise in crafting traditional knives to produce knives that are appealing to non-Japanese cooks. This knife offers the sharpness of a traditional single bevel blade but is rust-resistant and not as brittle, so more suitable for cooks who don't want to work with a delicate knife.\u003c\/p\u003e\u003ch6\u003eSpecifications\u003c\/h6\u003e\u003cul\u003e\n\u003cli\u003eStyle: Yanagi\u003c\/li\u003e\n\u003cli\u003eLength: 270mm (10.6\")\u003c\/li\u003e\n\u003cli\u003eWeight: 6.56 oz\u003c\/li\u003e\n\u003cli\u003eBlade Steel Type: Molybdenum Vanadium\u003c\/li\u003e\n\u003cli\u003eHandle Material: Polypropene\u003c\/li\u003e\n\u003cli\u003eHRC: 57-58\u003c\/li\u003e\n\u003cli\u003eBevel Angle Ratio: Single bevel\u003c\/li\u003e\n\u003cli\u003eCover: Not included\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch6\u003eYanagi Knife\u003c\/h6\u003e\u003cp\u003eCreated for slicing raw fish, this Yanagi is also ideal for carving cooked meat, thinly slicing vegetables or portioning terrines and pates. One of the reasons why Kanetsugu's brand name is not more widespread is because they are the original equipment manufacturer (OEM) of several famous German and Japanese knife brands.\u003c\/p\u003e\u003cul\u003e\u003cli\u003e\u003ca href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0559\/9667\/8234\/t\/3\/assets\/description_image_KanetsuguUraoshi.pdf?v=1685108719\" target=\"_blank\"\u003eLearn about Seki Kanetsugu Knives' Features\u003c\/a\u003e\u003c\/li\u003e\u003c\/ul\u003e","brand":"Kanetsugu","offers":[{"title":"Default Title","offer_id":40268309037146,"sku":"95176","price":48.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0559\/9667\/8234\/products\/95176.jpg?v=1753397232"},{"product_id":"kanetsugu-molybdenum-sujihiki-270mm-10-6","title":"Seki Kanetsugu Molybdenum Sujihiki 270mm (10.6\")","description":"\u003cp\u003eSeki Kanetsugu applies their expertise in crafting traditional knives to produce knives that are appealing to non-Japanese cooks. The sujihiki is the Japanese version of the classic Western slicing knife but the blade is thinner and holds a sharper edge. One of the reasons why Kanetsugu's brand name is not more widespread is because they are the original equipment manufacturer (OEM) of several famous German and Japanese knife brands.\u003c\/p\u003e\n\u003ch6\u003eSpecifications\u003c\/h6\u003e\n\u003cul\u003e\n\u003cli\u003eStyle: Sujihiki\u003c\/li\u003e\n\u003cli\u003eLength: 270mm (10.6\")\u003c\/li\u003e\n\u003cli\u003eWeight: 4.96 oz\u003c\/li\u003e\n\u003cli\u003eBlade Steel Type: Molybdenum Vanadium\u003c\/li\u003e\n\u003cli\u003eHandle Material: Polypropene\u003c\/li\u003e\n\u003cli\u003eHRC: 57-58\u003c\/li\u003e\n\u003cli\u003eBevel Angle Ratio: 50\/50\u003c\/li\u003e\n\u003cli\u003eCover: Not included\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch6\u003eSujihiki Knife\u003c\/h6\u003e\n\u003cp\u003eThe long blade of this knife is ideal for carving cooked meats and slicing terrines and pates. It can also be used instead of a yanagi to slice raw fish.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003ca href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0559\/9667\/8234\/t\/3\/assets\/description_image_KanetsuguUraoshi.pdf?v=1685108719\" target=\"_blank\"\u003eLearn about Seki Kanetsugu Knives' Features\u003c\/a\u003e\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Kanetsugu","offers":[{"title":"Default Title","offer_id":40268309233754,"sku":"95181","price":48.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0559\/9667\/8234\/products\/95181.jpg?v=1753397229"},{"product_id":"sakai-takayuki-inox-yanagi-270mm-10-6","title":"Sakai Takayuki Inox Yanagi 270mm (10.6\")","description":"\u003ch6\u003eSpecifications\u003c\/h6\u003e\u003cul\u003e\n\u003cli\u003eStyle : Yanagi\u003c\/li\u003e\n\u003cli\u003eLength : 270mm (10.6\")\u003c\/li\u003e\n\u003cli\u003eWeight : 7.04 oz\u003c\/li\u003e\n\u003cli\u003eBlade Steel Type : Molybdenum Vanadium\u003c\/li\u003e\n\u003cli\u003eHandle material : POM Resin\u003c\/li\u003e\n\u003cli\u003eHRC : 60\u003c\/li\u003e\n\u003cli\u003eBevel Angle Ratio : Single bevel\u003c\/li\u003e\n\u003cli\u003eCover : Not included\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch6\u003eBlade \u0026amp; Handle\u003c\/h6\u003e\u003cp\u003eAoki Hamono applies their expertise in crafting traditional knives to produce knives that are appealing to non-Japanese cooks. This series offers the sharpness of traditional single bevel blades but are rust-resistant and not as brittle, so more suitable for cooks who don't want to work with a delicate knife. The blade is actually made in the traditional style of the kasumi, but by layering Inox steel and soft stain-resistant steel instead of carbon steel and soft iron. The anti-bacterial handle ensures hygiene standards and is ideal for cooks who butcher fish or meat.\u003c\/p\u003e\u003ch6\u003eYanagi Knife\u003c\/h6\u003e\u003cp\u003eCreated for slicing raw fish, this yanagi is also ideal for carving cooked meat, thinly slicing vegetables or portioning terrines and pates..\u003c\/p\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":40268318670938,"sku":"8004","price":240.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0559\/9667\/8234\/products\/8004__14441.1466628608.1280.1280.jpg?v=1753397218"},{"product_id":"takamura-hana-damascus-santoku-165mm","title":"Takamura Hana Damascus Santoku 165mm (6.5\")","description":"\u003ch6\u003eSpecifications\u003c\/h6\u003e\n\u003cul class=\"product-spec\"\u003e\n\u003cli\u003e\n\u003cspan\u003eBrand:\u003c\/span\u003e \u003ca href=\"https:\/\/mtckitchen.com\/pages\/takamura-knives\"\u003eTakamura Cutlery\u003c\/a\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eStyle:\u003c\/span\u003e Santoku\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eBlade Length:\u003c\/span\u003e 165mm (6.5\")\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eSpecial Feature:\u003c\/span\u003e 64-layer Damascus*\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eBlade Steel Type:\u003c\/span\u003e R2\/SG2 Powdered Steel\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eHandle Material:\u003c\/span\u003e Resin-Treated Compressed Superior Wood\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eHRC:\u003c\/span\u003e 63-64\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eBevel Angle Ratio:\u003c\/span\u003e 50\/50\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eCover:\u003c\/span\u003e Includes (a wooden saya cover)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch6\u003eCaution\u003c\/h6\u003e\n\u003cul\u003e\n\u003cli\u003eTakamura knives have unusually sharp edges, so if you are not a professional chef or do not have confidence in your knife skills, they may not be suitable for you. Please also keep in mind that this knife is delicate and should not be used for rough tasks.\u003c\/li\u003e\n\u003cli\u003eBecause this knife has a core metal sandwiched between a different Steel Type, changing the bevel angle will alter the structure of the blade and it will lose its sharpness.\u003c\/li\u003e\n\u003cli\u003eAvoid any twisting, prying, or lateral movement (torque) during cutting.\u003c\/li\u003e\n\u003cli\u003eAvoid cutting dense, hard, or cold ingredients (such as hard root vegetables, cheese, or frozen or semi-frozen foods).\u003c\/li\u003e\n\u003cli\u003eEven slight resistance or torque during cutting can lead to chipping or edge damage.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch6\u003eHigh Speed Powdered Steel (R2\/SG2)\u003c\/h6\u003e\u003cp\u003ePowdered steel is made by using highly specialized technology to mechanically mix iron and other alloying elements in powder form. Powdered metal technology allows much higher amounts of alloying metals such as vanadium, which is responsible for superior edge retention. While Takamura knives have a high HRC, they are still easy to sharpen.\u003c\/p\u003e\u003cp\u003eThe Hana series represents the best of Takamura Cutlery. This lavish knife has a High Speed Powdered Steel core. High speed steel is the same remarkably hard Steel Type used to make drills and power saws that cut through other steel. It is also known as R2, which is a term that was coined by the steel manufacturer while Takamura was testing out different Steel Types. By processing it into powder form, Takamura Cutlery has been able to create a more ductile and flexible product. This knife redefines the meaning of sharpness and offers a taste of what is possible when traditional knife making methods and modern steel making technology are combined harmoniously. The blade of the Hana series is said to be able to peel the skin of an apple without making a sound.\u003c\/p\u003e\u003cp\u003eEchizen hammer forged knives are known to have a thick spine but thin edge, and by recreating this classic silhouette with HSPS, Takamura Cutlery has managed to produce exceptionally steady knives that slice through food effortlessly.\u003c\/p\u003e\n\u003ch6\u003eLinks\u003c\/h6\u003e\u003cul\u003e\n\u003cli\u003e\u003ca href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0559\/9667\/8234\/t\/3\/assets\/description_image_TakamuraInfo.pdf?v=1678297304\" target=\"_blank\"\u003eAbout Takamura Cutlery\u003c\/a\u003e\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"https:\/\/mtckitchen.com\/pages\/frequently-asked-question-about-takamura-knives\"\u003eFAQ about Takamura in English\u003c\/a\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch6\u003eSantoku Knives\u003c\/h6\u003e\n\u003cp\u003eThe santoku is a cross between a nakiri and gyuto. It is a multipurpose knife that can cut meat, fish, vegetables and fruit.\u003c\/p\u003e","brand":"Takamura","offers":[{"title":"Default Title","offer_id":40268321849434,"sku":"95550","price":520.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0559\/9667\/8234\/files\/95550__17521.1549643923.1280.1280.jpg?v=1753397211"},{"product_id":"wooden-knife-saya-cover-for-yanagi-knife-270mm-10-6","title":"Wooden Knife Saya Cover for Yanagi Knife 270mm (10.6\")","description":"\u003cp\u003eThis wooden saya fits a \u003cspan style=\"font-size: 0.875rem;\"\u003eright-handed\u003c\/span\u003e\u003cspan style=\"font-size: 0.875rem;\"\u003e \u003c\/span\u003e\u003cspan style=\"font-size: 0.875rem;\"\u003eYanagi Knife under 270mm (10.6\")\u003c\/span\u003e\u003c\/p\u003e\n\u003ch6\u003eSpecifications\u003c\/h6\u003e\n\u003cul\u003e\n\u003cli\u003eMaterial: Wood\u003c\/li\u003e\n\u003cli\u003eSize: 270mm (10.6\")\u003c\/li\u003e\n\u003cli\u003ePlease be advised that each wooden saya cover's fit varies slightly due to the natural factors (humidity, dryness, etc.), also each knife shape is unique, your knife may not fit this wooden saya. Unfortunately, we do not accept returns, exchanges, or refunds of saya covers. All sales of saya are final.\u003c\/li\u003e\n\u003cli style=\"color:#bc0100;\"\u003ePin size and design may vary by lot. Our inventory includes standard pins, ribbon pins, and larger pins, so product photos are for reference only.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Aoki Hamono","offers":[{"title":"Default Title","offer_id":40268323913818,"sku":"96035","price":33.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0559\/9667\/8234\/products\/96035_Yanagi_Knife_Cover.jpg?v=1753397210"},{"product_id":"takamura-hana-damascus-petty-130mm","title":"Takamura Hana Damascus Petty 130mm (5.1\")","description":"\u003ch6\u003eSpecifications\u003c\/h6\u003e\n\u003cul class=\"product-spec\"\u003e\n\u003cli\u003e\n\u003cspan\u003eBrand:\u003c\/span\u003e \u003ca href=\"https:\/\/mtckitchen.com\/pages\/takamura-knives\"\u003eTakamura Cutlery\u003c\/a\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eStyle:\u003c\/span\u003e Petty Knife\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eBlade Length:\u003c\/span\u003e 130mm (5.1\")\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eSpecial Feature:\u003c\/span\u003e 64-layer Damascus*\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eBlade Steel Type:\u003c\/span\u003e R2\/SG2 Powdered Steel\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eHandle Material:\u003c\/span\u003e Resin-Treated Compressed Superior Wood\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eHRC:\u003c\/span\u003e 63-64\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eBevel Angle Ratio:\u003c\/span\u003e 50\/50\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eWeight:\u003c\/span\u003e 2.72 oz\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eCover:\u003c\/span\u003e Includes (a wooden saya cover)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch6\u003eCaution\u003c\/h6\u003e\n\u003cul\u003e\n\u003cli\u003eTakamura knives have unusually sharp edges, so if you are not a professional chef or do not have confidence in your knife skills, they may not be suitable for you. Please also keep in mind that this knife is delicate and should not be used for rough tasks.\u003c\/li\u003e\n\u003cli\u003eBecause this knife has a core metal sandwiched between a different Steel Type, changing the bevel angle will alter the structure of the blade and it will lose its sharpness.\u003c\/li\u003e\n\u003cli\u003eAvoid any twisting, prying, or lateral movement (torque) during cutting.\u003c\/li\u003e\n\u003cli\u003eAvoid cutting dense, hard, or cold ingredients (such as hard root vegetables, cheese, or frozen or semi-frozen foods).\u003c\/li\u003e\n\u003cli\u003eEven slight resistance or torque during cutting can lead to chipping or edge damage.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch6\u003eHigh Speed Powdered Steel (R2\/SG2)\u003c\/h6\u003e\n\u003cp\u003ePowdered steel uses highly specialized technology to mechanically mix iron and other alloying elements in powder form. Powdered metal technology allows much higher amounts of alloying metals such as vanadium, which is responsible for superior edge retention. While Takamura knives have a high HRC, they are still easy to sharpen.\u003c\/p\u003e\n\u003cp\u003eThe Hana series represents the best of Takamura Cutlery. This lavish knife has a High Speed Powdered Steel core. High speed steel is the same remarkably hard Steel Type used to make drills and power saws that cut through other steel. It is also known as R2, which is a term that was coined by the steel manufacturer while Takamura was testing out different Steel Types. By processing it into powder form, Takamura Cutlery has been able to create a more ductile and flexible product. This knife redefines the meaning of sharpness and offers a taste of what is possible when traditional knife making methods and modern steel making technology are combined harmoniously. The blade of the Hana series is said to be able to peel the skin of an apple without making a sound.\u003c\/p\u003e\n\u003cp\u003eEchizen hammer forged knives are known to have a thick spine but thin edge, and by recreating this classic silhouette with HSPS, Takamura Cutlery has managed to produce exceptionally steady knives that slice through food effortlessly.\u003c\/p\u003e\n\u003ch6\u003eLinks\u003c\/h6\u003e\n\u003cul\u003e\n\u003cli\u003e\u003ca href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0559\/9667\/8234\/t\/3\/assets\/description_image_TakamuraInfo.pdf?v=1678297304\" target=\"_blank\"\u003eAbout Takamura Cutlery\u003c\/a\u003e\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"https:\/\/mtckitchen.com\/pages\/frequently-asked-question-about-takamura-knives\"\u003eFAQ about Takamura in English\u003c\/a\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch6\u003ePetty (Paring) Knives\u003c\/h6\u003e\n\u003cp\u003eThis is a small multipurpose paring\/petty knife used to peel, cut, de-seed and tourné vegetables and fruit, as well as do other tasks like de-veining shrimp. It is an essential tool for bartenders who serve fresh fruit garnishes.\u003c\/p\u003e","brand":"Takamura","offers":[{"title":"Default Title","offer_id":40268324077658,"sku":"95485","price":380.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0559\/9667\/8234\/products\/95485__63051.1549643769.1280.1280.jpg?v=1753397208"},{"product_id":"sakai-takayuki-inox-honesuki-boning-inox-150mm-5-9","title":"Sakai Takayuki Inox Honesuki Boning Inox 150mm (5.9\")","description":"\u003ch6\u003eSpecifications\u003c\/h6\u003e\n\u003cul class=\"product-spec\"\u003e\n\u003cli\u003e\n\u003cspan\u003eStyle:\u003c\/span\u003e Honesuki\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eLength:\u003c\/span\u003e 150mm (5.9\")\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eWeight:\u003c\/span\u003e 6.08 oz\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eBlade Steel Type:\u003c\/span\u003e Molybdenum Vanadium\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eHandle Material:\u003c\/span\u003e POM Resin\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eHRC:\u003c\/span\u003e 60\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eBevel Angle Ratio:\u003c\/span\u003e Single Bevel\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eCover:\u003c\/span\u003e Not included\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch6\u003eBlade \u0026amp; Handle\u003c\/h6\u003e\n\u003cp\u003eThis is a honesuki with an Inox blade and POM Resin handle. The advantage of POM Resin blades is water resistance; even if you use them in a wet workspace, you do not have to worry about the handle rotting or molding. The Inox blade is also very stain-resistant.\u003c\/p\u003e\n\u003ch6\u003eHonesuki Knife\u003c\/h6\u003e\n\u003cp\u003eSakai Takayuki honesuki knife is a Japanese-style boning knife perfect for those who are looking for a reasonably priced boning knife for everyday use. It has a single bevel edge, and its sharp, pointed tip helps you ride the blade along bones.\u003c\/p\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":40268332925018,"sku":"96537","price":140.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0559\/9667\/8234\/products\/96537_Sakai_Takayuki_Inox_Honesuki_Boning_Inox_150mm.jpg?v=1778775618"},{"product_id":"tsukiji-masamoto-blue-steel-1-aoko-yanagi-270mm-10-6","title":"Tsukiji Masamoto Blue Steel #1 (Aoko) Yanagi 270mm (10.6\")","description":"\u003cp\u003eMany carbon steel knives are made using coke fuel but Tsukiji Masamoto knives are made using charcoal, which produces higher quality blades because of the gradual rather than abrupt temperature change.\u003cbr\u003e Tsukiji Masamoto pays special attention in creating a deeper urasuki (concave surface of the backside) to maximize its effect. Urasuki facilitates clean food separation from the blade, just like hollowed or perforated knives. This is why you can perform uraoshi (sharpening the backside of a single bevel knife to keep the outer edges leveled) on a coarse stone, unlike most other brands.\u003cbr\u003e Created for slicing raw fish, this yanagi is also ideal for carving cooked meat, thinly slicing vegetables or portioning terrines and pates.\u003c\/p\u003e\u003ch6\u003eDetails\u003c\/h6\u003e\u003cp\u003eStyle : Yanagi\u003cbr\u003e Blade Steel Type : Aoko (Blue Steel 1)\u003cbr\u003e Handle material : (Ho) Japanese Magnolia\u003cbr\u003e Bolster material : Water Buffalo Horn\u003cbr\u003e HRC : 64-65\u003cbr\u003e Bevel Angle Ratio : 100\/0\u003cbr\u003e\u003cb\u003eNo Saya Cover.\u003c\/b\u003e\u003c\/p\u003e\u003ch6\u003eDimensions\u003c\/h6\u003e\u003cp\u003eBlade Length : 270mm (10.6\")\u003cbr\u003eWeight: 6.08 oz\u003c\/p\u003e\u003ch6\u003eCare\u003c\/h6\u003e\u003cp\u003eCarbon steel knives will rust if not maintained properly. Use the \u003ca href=\"https:\/\/mtckitchen.com\/collections\/rust-removers\"\u003eRust Remover\u003c\/a\u003e to clean oxidized blades.\u003c\/p\u003e\u003ch6\u003eAdditional Info.\u003c\/h6\u003e\u003cp class=\"caution\"\u003ePlease be aware that these knife handles are made using water buffalo horn which is a natural material. We make no guarantee and do not take requests as to the color or patterning of the buffalo horn. It may be solid black, blonde or a mixture thereof. Thank you for understanding.\u003c\/p\u003e","brand":"Tsukiji Masamoto","offers":[{"title":"Default Title","offer_id":40268333187162,"sku":"81527","price":480.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0559\/9667\/8234\/products\/98247__26238.1466628463.1280.1280.jpg?v=1753397171"},{"product_id":"takamura-petty-150mm","title":"Takamura SG2 Petty 150mm (5.9\")","description":"\u003ch6\u003eSpecifications\u003c\/h6\u003e\n\u003cul class=\"product-spec\"\u003e\n\u003cli\u003e\n\u003cspan\u003eBrand:\u003c\/span\u003e \u003ca href=\"https:\/\/mtckitchen.com\/pages\/takamura-knives\"\u003eTakamura Cutlery\u003c\/a\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eStyle:\u003c\/span\u003e Petty Knife\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eBlade Length:\u003c\/span\u003e 150mm (5.9\")\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eWeight:\u003c\/span\u003e 2.56 oz\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eBlade Steel Type:\u003c\/span\u003e R2\/SG2 Powdered Steel\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eFinish:\u003c\/span\u003e Migaki (Hairline)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eHRC:\u003c\/span\u003e 63-64\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eBevel Angle Ratio:\u003c\/span\u003e 50\/50\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eHandle Material:\u003c\/span\u003e Resin-Treated Compressed Wood\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eCover:\u003c\/span\u003e Not included\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch6\u003eCaution\u003c\/h6\u003e\n\u003cul\u003e\n\u003cli\u003eTakamura knives have unusually sharp edges, so if you are not a professional chef or do not have confidence in your knife skills, they may not be suitable for you. Please also keep in mind that this knife is delicate and should not be used for rough tasks.\u003c\/li\u003e\n\u003cli\u003eBecause this knife has a core metal sandwiched between a different Steel Type, changing the bevel angle will alter the structure of the blade and it will lose its sharpness.\u003c\/li\u003e\n\u003cli\u003eAvoid any twisting, prying, or lateral movement (torque) during cutting.\u003c\/li\u003e\n\u003cli\u003eAvoid cutting dense, hard, or cold ingredients (such as hard root vegetables, cheese, or frozen or semi-frozen foods).\u003c\/li\u003e\n\u003cli\u003eEven slight resistance or torque during cutting can lead to chipping or edge damage.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch6\u003eHigh Speed Powdered Steel (R2\/SG2)\u003c\/h6\u003e\n\u003cp\u003ePowdered steel uses highly specialized technology to mix iron and other alloying elements in powder form mechanically. Powdered metal technology allows much higher amounts of alloying metals such as vanadium, which is responsible for superior edge retention. While Takamura knives have a high HRC, they are still easy to sharpen because the HSPS core is sandwiched between soft, low-carbon stainless steel.\u003c\/p\u003e\n\u003cp\u003eThe red handle series uses the signature core material, High-Speed Powdered Steel. High-speed steel is the same remarkably hard material used to make drills and power saws that cut through other steel. It is also known as R2, which is a term that was coined by the steel manufacturer while Takamura was testing out different Steel Types. By processing it into powder form, Takamura Cutlery has been able to create a more ductile and flexible product. Takamura knives redefine the meaning of sharpness and offer a taste of what is possible when traditional knife-making methods and modern steel-making technology are combined harmoniously.\u003c\/p\u003e\n\u003c!--\u003cp\u003eThe outer low-carbon stainless steel is softer than the steel used for the Takamura HSPS Pro series. Takamura Cutlery wanted to create a more affordable HSPS knife, so they created this thinner blade that requires less steel. This is a perfect introductory knife for anyone who has never owned an HSPS blade before. HSPS provides remarkable edge retention to minimize the frequency of sharpening.\u003c\/p\u003e--\u003e\n\u003cp\u003eEchizen hammer forged knives are known to have a thick spine but thin edge, and by recreating this classic silhouette with HSPS, Takamura Cutlery has managed to produce exceptionally steady knives that slice through food effortlessly.\u003c\/p\u003e\n\u003ch6\u003eLinks\u003c\/h6\u003e\n\u003cul\u003e\n\u003cli\u003e\u003ca href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0559\/9667\/8234\/t\/3\/assets\/description_image_TakamuraInfo.pdf?v=1678297304\" target=\"_blank\"\u003eAbout Takamura Cutlery\u003c\/a\u003e\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"https:\/\/mtckitchen.com\/pages\/frequently-asked-question-about-takamura-knives\"\u003eFAQ about Takamura in English\u003c\/a\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch6\u003ePetty (Paring) Knives\u003c\/h6\u003e\n\u003cp\u003eThis is a small multipurpose paring\/petty knife used to peel, cut, de-seed and tourné vegetables and fruit, as well as do other tasks like de-veining shrimp. It is an essential tool for bartenders who serve fresh fruit garnishes. Many chefs who use the HSPS Pro series will get this paring\/petty knife because of the thinner blade.\u003c\/p\u003e","brand":"Takamura","offers":[{"title":"Default Title","offer_id":40268335186010,"sku":"96277","price":160.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0559\/9667\/8234\/files\/96277a.jpg?v=1753397167"},{"product_id":"ikkaku-donryu-molybdenum-gyuto-240mm-9-4","title":"Ikkaku Donryu Molybdenum Gyuto 240mm (9.4\")","description":"\u003cp\u003eThis rust-resistant gyuto is a good value for both home and professional cooks. It is the most popular choice for those who want a basic, multipurpose, and quality Japanese knife without splurging. The blades of Ikkaku Donryu knives are sharper than Western-style knives that cost much more. You will notice rough sharpening patterns on the blade but please be aware that this was done intentionally to make sharpening easier later.\u003c\/p\u003e\n\u003ch6\u003eSpecifications\u003c\/h6\u003e\n\u003cul\u003e\n\u003cli\u003eStyle: Gyuto\u003c\/li\u003e\n\u003cli\u003eBlade Length: 240mm (9.4\")\u003c\/li\u003e\n\u003cli\u003eWeight: 8.16 oz\u003c\/li\u003e\n\u003cli\u003eBlade Steel Type: Molybdenum Vanadium\u003c\/li\u003e\n\u003cli\u003eHandle Material: POM Resin\u003c\/li\u003e\n\u003cli\u003eHRC: 56\u003c\/li\u003e\n\u003cli\u003eBevel Angle Ratio: 60\/40\u003c\/li\u003e\n\u003cli\u003eCover: Not included\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch6\u003eGyuto Knife\u003c\/h6\u003e\n\u003cp\u003eThe gyuto is the Japanese version of the classic Western chef's knife, but the blade is thinner and holds a sharper edge. Use it for chopping, mincing and slicing meat, fish, vegetables, and fruit.\u003c\/p\u003e","brand":"Ikkaku Donryu","offers":[{"title":"Default Title","offer_id":40268342558810,"sku":"914981","price":86.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0559\/9667\/8234\/files\/914981_Ikkaku_Donryu_Molybdenum_Gyuto_240mm.jpg?v=1764103209"},{"product_id":"ikkaku-donryu-molybdenum-gyuto-270mm-10-6","title":"Ikkaku Donryu Molybdenum Gyuto 270mm (10.6\")","description":"\u003cp\u003eThis rust-resistant gyuto is a good value for both home and professional cooks. It is the most popular choice for those who want a basic, multipurpose, and quality Japanese knife without splurging. The blades of Ikkaku Donryu knives are sharper than Western-style knives that cost much more. You will notice rough sharpening patterns on the blade but please be aware that this was done intentionally to make sharpening easier later.\u003c\/p\u003e\n\u003ch6\u003eSpecifications\u003c\/h6\u003e\n\u003cul\u003e\n\u003cli\u003eStyle: Gyuto\u003c\/li\u003e\n\u003cli\u003eBlade Length: 270mm (10.6\")\u003c\/li\u003e\n\u003cli\u003eWeight: 8.64 oz\u003c\/li\u003e\n\u003cli\u003eBlade Steel Type: Molybdenum Vanadium\u003c\/li\u003e\n\u003cli\u003eHandle Material: POM Resin\u003c\/li\u003e\n\u003cli\u003eHRC: 56\u003c\/li\u003e\n\u003cli\u003eBevel Angle Ratio : 60\/40\u003c\/li\u003e\n\u003cli\u003eCover: Not included\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch6\u003eGyuto Knife\u003c\/h6\u003e\n\u003cp\u003eThe gyuto is the Japanese version of the classic Western chef's knife, but the blade is thinner and holds a sharper edge. Use it for chopping, mincing and slicing meat, fish, vegetables and fruit.\u003c\/p\u003e","brand":"Ikkaku Donryu","offers":[{"title":"Default Title","offer_id":40268342591578,"sku":"914971","price":103.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0559\/9667\/8234\/files\/914971_Ikkaku_Donryu_Molybdenum_Gyuto_270mm.jpg?v=1764103572"},{"product_id":"ikkaku-donryu-molybdenum-gyuto-210mm-8-2","title":"Ikkaku Donryu Molybdenum Gyuto 210mm (8.2\")","description":"\u003cp\u003eThis rust-resistant gyuto is a good value for both home and professional cooks. It is the most popular choice for those who want a basic, multipurpose, and quality Japanese knife without splurging. The blades of Ikkaku Donryu knives are sharper than Western-style knives that cost much more. You will notice rough sharpening patterns on the blade, but please be aware that this was done intentionally to make sharpening easier later.\u003c\/p\u003e\n\u003ch6\u003eSpecifications\u003c\/h6\u003e\n\u003cul\u003e\n\u003cli\u003eStyle: Gyuto\u003c\/li\u003e\n\u003cli\u003eBlade Length: 210mm (8.2\")\u003c\/li\u003e\n\u003cli\u003eWeight: 4.96 oz\u003c\/li\u003e\n\u003cli\u003eBlade Steel Type: Molybdenum Vanadium\u003c\/li\u003e\n\u003cli\u003eHandle Material: POM Resin\u003c\/li\u003e\n\u003cli\u003eHRC: 56\u003c\/li\u003e\n\u003cli\u003eBevel Angle Ratio: 60\/40\u003c\/li\u003e\n\u003cli\u003eCover: Not included\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch6\u003eGyuto Knife\u003c\/h6\u003e\n\u003cp\u003eThe gyuto is the Japanese version of the classic Western chef's knife, but the blade is thinner and holds a sharper edge. Use it for chopping, mincing, and slicing meat, fish, vegetables and fruit.\u003c\/p\u003e","brand":"Ikkaku Donryu","offers":[{"title":"Default Title","offer_id":40268342624346,"sku":"914991","price":78.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0559\/9667\/8234\/files\/914991_Ikkaku_Donryu_Molybdenum_Gyuto_210mm.jpg?v=1764102837"},{"product_id":"ikkaku-donryu-molybdenum-gyuto-300mm-11-8","title":"Ikkaku Donryu Molybdenum Gyuto 300mm (11.8\")","description":"\u003cp\u003eThis rust-resistant gyuto is a good value for both home and professional cooks. It is the most popular choice for those who want a basic, multipurpose, and quality Japanese knife without splurging. The blades of Ikkaku Donryu knives are sharper than Western-style knives that cost much more. You will notice rough sharpening patterns on the blade, but please be aware that this was done intentionally to make sharpening easier later.\u003c\/p\u003e\n\u003ch6\u003eSpecifications\u003c\/h6\u003e\n\u003cul\u003e\n\u003cli\u003eStyle: Gyuto\u003c\/li\u003e\n\u003cli\u003eBlade Length: 300mm (11.8\")\u003c\/li\u003e\n\u003cli\u003eWeight: 9.12 oz\u003c\/li\u003e\n\u003cli\u003eBlade Steel Type: Molybdenum Vanadium\u003c\/li\u003e\n\u003cli\u003eHandle Material: POM Resin\u003c\/li\u003e\n\u003cli\u003eHRC: 56\u003c\/li\u003e\n\u003cli\u003eBevel Angle Ratio: 60\/40\u003c\/li\u003e\n\u003cli\u003eCover: Not included\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch6\u003eGyuto Knife\u003c\/h6\u003e\n\u003cp\u003eThe gyuto is the Japanese version of the classic Western chef's knife, but the blade is thinner and holds a sharper edge. Use it for chopping, mincing, and slicing meat, fish, vegetables, and fruit.\u003c\/p\u003e","brand":"Ikkaku Donryu","offers":[{"title":"Default Title","offer_id":40268342722650,"sku":"914961","price":116.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0559\/9667\/8234\/files\/914961_Ikkaku_Donryu_Molybdenum_Gyuto_300mm.jpg?v=1764103867"},{"product_id":"sakai-takayuki-damascus-hammered-vg-10-gyuto-180mm-7-1","title":"Sakai Takayuki Damascus Hammered VG-10 Gyuto 180mm (7.1\")","description":"\u003ch6\u003eSpecifications\u003c\/h6\u003e\n\u003cul\u003e\n\u003cli\u003eStyle : Gyuto\u003c\/li\u003e\n\u003cli\u003eLength : 180mm (7.1\")\u003c\/li\u003e\n\u003cli\u003eWeight : 5.92 oz\u003c\/li\u003e\n\u003cli\u003eSpecial Feature : 33 layer damascus\u003c\/li\u003e\n\u003cli\u003eBlade Steel Type : VG 10 Steel\u003c\/li\u003e\n\u003cli\u003eHandle material : Mahogany Wood\u003c\/li\u003e\n\u003cli\u003eHRC : 60\u003c\/li\u003e\n\u003cli\u003eBevel Angle Ratio : 60\/40\u003c\/li\u003e\n\u003cli\u003eCover : Not included\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch6\u003eBlade \u0026amp; Handle\u003c\/h6\u003e\n\u003cp\u003eThis knife is made with a VG10 core, and hammered to produce a 33 layer damascus pattern. VG10 is one of the best stain resistant steels used for blades, and this knife has an excellent cutting edge as well as edge retention.\u003cbr\u003e\u003cbr\u003eEach knife is carefully finished by the craftsmen of Sakai Takayuki so you can rest assured that the knife will perform right out of the box.\u003c\/p\u003e\n\u003ch6\u003eGyuto Knife\u003c\/h6\u003e\n\u003cp\u003eThe gyuto is the Japanese version of the classic Western chef's knife but the blade is thinner and holds a sharper edge. Use it for chopping, mincing and slicing meat, fish, vegetables and fruit.\u003c\/p\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":40268345933914,"sku":"98650","price":160.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0559\/9667\/8234\/files\/98650__89539.1671206921.1280.1280.jpg?v=1753397148"},{"product_id":"sakai-takayuki-damascus-hammered-vg-10-nakiri-160mm-6-3","title":"Sakai Takayuki Damascus Hammered VG-10 Nakiri 160mm (6.3\")","description":"\u003ch6\u003eSpecifications\u003c\/h6\u003e\n\u003cul\u003e\n\u003cli\u003eStyle : Nakiri\u003c\/li\u003e\n\u003cli\u003eLength : 160mm (6.3\")\u003c\/li\u003e\n\u003cli\u003eWeight : 6.56 oz\u003c\/li\u003e\n\u003cli\u003eSpecial Feature : 33 layer damascus\u003c\/li\u003e\n\u003cli\u003eBlade Steel Type : VG 10 Steel\u003c\/li\u003e\n\u003cli\u003eHandle Material : Mahogany Wood\u003c\/li\u003e\n\u003cli\u003eHRC : 60\u003c\/li\u003e\n\u003cli\u003eBevel Angle Ratio : 60\/40\u003c\/li\u003e\n\u003cli\u003eCover : Not included\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch6\u003eBlade \u0026amp; Handle\u003c\/h6\u003e\n\u003cp\u003eThis knife is made with a VG10 core and hammered to produce a 33-layer Damascus pattern. VG10 is one of the best stain-resistant steels used for blades, and this knife has an excellent cutting edge as well as edge retention.\u003cbr\u003e\u003cbr\u003eEach knife is carefully finished by the craftsmen of Sakai Takayuki so you can rest assured that the knife will perform right out of the box.\u003c\/p\u003e\n\u003ch6\u003eNakiri Knife\u003c\/h6\u003e\n\u003cp\u003eNakiri (lit. \"vegetable cutting knife\") is a double-bevel version of the traditional single-bevel Usuba. With a notably flat edge profile, even more so than the already-flat Japanese Gyuto, it excels at push-cutting techniques, allowing for efficient, clean slices through vegetables. Many Nakiri knives feature a gentle curve near the center of the blade, which helps reduce the risk of creating a recurve during sharpening and compensates for surface irregularities that could hinder complete cuts. As its name suggests, the Nakiri is specifically designed for vegetable preparation and is best suited for tasks that don’t rely on a pointed tip for precision.\u003c\/p\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":40268345966682,"sku":"98655","price":178.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0559\/9667\/8234\/products\/98655__86406.1466628577.1280.1280.jpg?v=1753397146"},{"product_id":"sakai-takayuki-damascus-hammered-vg-10-sujihiki-240mm-9-4","title":"Sakai Takayuki Damascus Hammered VG-10 Sujihiki 240mm (9.4\")","description":"\u003ch6\u003eSpecifications\u003c\/h6\u003e\n\u003cul\u003e\n\u003cli\u003eStyle : Sujihiki\u003c\/li\u003e\n\u003cli\u003eLength : 240mm (9.4\")\u003c\/li\u003e\n\u003cli\u003eWeight : 6.24 oz\u003c\/li\u003e\n\u003cli\u003eSpecial Feature : 33 layer damascus\u003c\/li\u003e\n\u003cli\u003eBlade Steel Type : VG 10 Steel\u003c\/li\u003e\n\u003cli\u003eHandle material : Mahogany Wood\u003c\/li\u003e\n\u003cli\u003eHRC : 60\u003c\/li\u003e\n\u003cli\u003eBevel Angle Ratio : 60\/40\u003c\/li\u003e\n\u003cli\u003eCover : Not included\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch6\u003eBlade \u0026amp; Handle\u003c\/h6\u003e\n\u003cp\u003eThis knife is made with a VG10 core, and hammered to produce a 33 layer damascus pattern. VG10 is one of the best stain resistant steels used for blades, and this knife has an excellent cutting edge as well as edge retention.\u003cbr\u003e\u003cbr\u003eEach knife is carefully finished by the craftsmen of Sakai Takayuki so you can rest assured that the knife will perform right out of the box.\u003c\/p\u003e\n\u003ch6\u003eSujihiki Knife\u003c\/h6\u003e\n\u003cp\u003eSakai Takayuki Sujihiki knife has a light weight because it is the sharpness of the blade that will slice through effortlessly. And it is ideal for carving cooked meats, slicing sashimi, terrines and pates.\u003c\/p\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":40268346032218,"sku":"98653","price":210.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0559\/9667\/8234\/products\/98653__59795.1643037387.1280.1280.jpg?v=1753397144"},{"product_id":"sakai-takayuki-damascus-hammered-vg-10-kengata-gyuto-190mm-7-5","title":"Sakai Takayuki Damascus Hammered VG-10 Kengata Gyuto 200mm (7.9\")","description":"\u003ch6\u003eSpecifications\u003c\/h6\u003e\n\u003cul\u003e\n\u003cli\u003eStyle : Kengata Kiritsuke\u003c\/li\u003e\n\u003cli\u003eLength : 200mm (7.9\") \u003c\/li\u003e\n\u003cli\u003eWeight : 7.68 oz\u003c\/li\u003e\n\u003cli\u003eSpecial Feature : 33 layer damascus\u003c\/li\u003e\n\u003cli\u003eBlade Steel Type : VG 10 Steel\u003c\/li\u003e\n\u003cli\u003eHandle material : Mahogany Wood\u003c\/li\u003e\n\u003cli\u003eHRC : 60\u003c\/li\u003e\n\u003cli\u003eBevel Angle Ratio : 60\/40\u003c\/li\u003e\n\u003cli\u003eCover : Not included\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch6\u003eBlade \u0026amp; Handle\u003c\/h6\u003e\n\u003cp\u003eThis knife is made with a VG10 core, and hammered to produce a 33 layer damascus pattern. VG10 is one of the best stain resistant steels used for blades, and this knife has an excellent cutting edge as well as edge retention.\u003cbr\u003e\u003cbr\u003eEach knife is carefully finished by the craftsmen of Sakai Takayuki so you can rest assured that the knife will perform right out of the box.\u003c\/p\u003e\n\u003ch6\u003eKengata Kiritsuke Knife\u003c\/h6\u003e\n\u003cp\u003eThis double-bevel edged kengata like kiritsuke is a cross between a yanagi and usuba. It is a multipurpose knife that can be used for slicing meat, fish, vegetables and fruit.\u003c\/p\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":40268346327130,"sku":"98660","price":180.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0559\/9667\/8234\/products\/98660_Sakai_Takayuki_Damascus_Hammered_VG-10_Kengata_Gyuto_200mm.jpg?v=1753397141"},{"product_id":"sakai-takayuki-damascus-hammered-vg-10-santoku-180mm-7-1","title":"Sakai Takayuki Damascus Hammered VG-10 Santoku 180mm (7.1\")","description":"\u003ch6\u003eSpecifications\u003c\/h6\u003e\u003cul\u003e\n\u003cli\u003eStyle : Santoku\u003c\/li\u003e\n\u003cli\u003eLength : 180mm (7.1\")\u003c\/li\u003e\n\u003cli\u003eWeight : 6.4 oz\u003c\/li\u003e\n\u003cli\u003eSpecial Feature : 33 layer damascus\u003c\/li\u003e\n\u003cli\u003eBlade Steel Type : VG 10 Steel\u003c\/li\u003e\n\u003cli\u003eHandle material : Mahogany Wood\u003c\/li\u003e\n\u003cli\u003eHRC : 60\u003c\/li\u003e\n\u003cli\u003eBevel Angle Ratio : 60\/40\u003c\/li\u003e\n\u003cli\u003eCover : Not included\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch6\u003eBlade \u0026amp; Handle\u003c\/h6\u003e\u003cp\u003eThis knife is made with a VG10 core, and hammered to produce a 33 layer damascus pattern. VG10 is one of the best stain resistant steels used for blades, and this knife has an excellent cutting edge as well as edge retention.\u003cbr\u003e\u003cbr\u003eEach knife is carefully finished by the craftsmen of Sakai Takayuki so you can rest assured that the knife will perform right out of the box.\u003c\/p\u003e\u003ch6\u003eSantoku Knife\u003c\/h6\u003e\u003cp\u003eThe santoku is a cross between a nakiri and gyuto. It is a multipurpose knife that can cut meat, fish, vegetables and fruit.\u003c\/p\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":40268346458202,"sku":"98654","price":168.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0559\/9667\/8234\/products\/98654__76062.1643821835.1280.1280.jpg?v=1753397128"},{"product_id":"sakai-takayuki-damascus-hammered-vg-10-gyuto-210mm-8-2","title":"Sakai Takayuki Damascus Hammered VG-10 Gyuto 210mm (8.2\")","description":"\u003ch6\u003eSpecifications\u003c\/h6\u003e\n\u003cul\u003e\n\u003cli\u003eStyle : Gyuto\u003c\/li\u003e\n\u003cli\u003eLength : 210mm (8.2\")\u003c\/li\u003e\n\u003cli\u003eWeight : 6.72 oz\u003c\/li\u003e\n\u003cli\u003eSpecial Feature : 33 layer damascus\u003c\/li\u003e\n\u003cli\u003eBlade Steel Type : VG 10 Steel\u003c\/li\u003e\n\u003cli\u003eHandle material : Mahogany Wood\u003c\/li\u003e\n\u003cli\u003eHRC : 60\u003c\/li\u003e\n\u003cli\u003eBevel Angle Ratio : 60\/40\u003c\/li\u003e\n\u003cli\u003eCover : Not included\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch6\u003eBlade \u0026amp; Handle\u003c\/h6\u003e\n\u003cp\u003eThis knife is made with a VG10 core, and hammered to produce a 33 layer damascus pattern. VG10 is one of the best stain resistant steels used for blades, and this knife has an excellent cutting edge as well as edge retention.\u003cbr\u003e\u003cbr\u003eEach knife is carefully finished by the craftsmen of Sakai Takayuki so you can rest assured that the knife will perform right out of the box.\u003c\/p\u003e\n\u003ch6\u003eGyuto Knife\u003c\/h6\u003e\n\u003cp\u003eThe gyuto is the Japanese version of the classic Western chef's knife but the blade is thinner and holds a sharper edge. Use it for chopping, mincing and slicing meat, fish, vegetables and fruit.\u003c\/p\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":40268347244634,"sku":"98651","price":180.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0559\/9667\/8234\/products\/98651__57056.1466628682.1280.1280.jpg?v=1753397124"},{"product_id":"sakai-takayuki-damascus-hammered-vg-10-petty-150mm-5-9","title":"Sakai Takayuki Damascus Hammered VG-10 Petty 150mm (5.9\")","description":"\u003ch6\u003eSpecs\u003c\/h6\u003e\n\u003cul\u003e\n\u003cli\u003eStyle : Petty (Paring) Knife\u003c\/li\u003e\n\u003cli\u003eLength : 150mm (5.9\")\u003c\/li\u003e\n\u003cli\u003eWeight : 3.2 oz\u003c\/li\u003e\n\u003cli\u003eSpecial Feature : 33 layer damascus\u003c\/li\u003e\n\u003cli\u003eBlade Steel Type : VG 10 Steel\u003c\/li\u003e\n\u003cli\u003eHandle material : Mahogany Wood\u003c\/li\u003e\n\u003cli\u003eHRC : 60\u003c\/li\u003e\n\u003cli\u003eBevel Angle Ratio : 60\/40\u003c\/li\u003e\n\u003cli\u003eCover : Not included\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch6\u003eBlade \u0026amp; Handle\u003c\/h6\u003e\n\u003cp\u003eThis knife is made with a VG10 core, and hammered to produce a 33 layer damascus pattern. VG10 is one of the best stain resistant steels used for blades, and this knife has an excellent cutting edge as well as edge retention.\u003cbr\u003e\u003cbr\u003eEach knife is carefully finished by the craftsmen of Sakai Takayuki so you can rest assured that the knife will perform right out of the box.\u003c\/p\u003e\n\u003ch6\u003ePetty Knife\u003c\/h6\u003e\n\u003cp\u003eThis is a small multipurpose paring\/petty knife used to peel, cut, de-seed and tourne vegetables and fruit, as well as do other tasks like de-veining shrimp. It is an essential tool for bartenders who serve fresh fruit garnishes.\u003c\/p\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":40268347375706,"sku":"98658","price":132.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0559\/9667\/8234\/files\/98658_1___47498.1466628559.1280.1280.jpg?v=1753397122"},{"product_id":"sakai-takayuki-damascus-hammered-vg-10-gyuto-240mm-9-4","title":"Sakai Takayuki Damascus Hammered VG-10 Gyuto 240mm (9.4\")","description":"\u003ch6\u003eSpecifications\u003c\/h6\u003e\n\u003cul\u003e\n\u003cli\u003eStyle : Gyuto\u003c\/li\u003e\n\u003cli\u003eLength : 240mm (9.4\")\u003c\/li\u003e\n\u003cli\u003eWeight : 7.84 oz\u003c\/li\u003e\n\u003cli\u003eSpecial Feature : 33 layer damascus\u003c\/li\u003e\n\u003cli\u003eBlade Steel Type : VG 10 Steel\u003c\/li\u003e\n\u003cli\u003eHandle material : Mahogany Wood\u003c\/li\u003e\n\u003cli\u003eHRC : 60\u003c\/li\u003e\n\u003cli\u003eBevel Angle Ratio : 60\/40\u003c\/li\u003e\n\u003cli\u003eCover : Not included\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch6\u003eBlade \u0026amp; Handle\u003c\/h6\u003e\n\u003cp\u003eThis knife is made with a VG10 core, and hammered to produce a 33 layer damascus pattern. VG10 is one of the best stain resistant steels used for blades, and this knife has an excellent cutting edge as well as edge retention.\u003cbr\u003e\u003cbr\u003eEach knife is carefully finished by the craftsmen of Sakai Takayuki so you can rest assured that the knife will perform right out of the box.\u003c\/p\u003e\n\u003ch6\u003eGyuto Knife\u003c\/h6\u003e\n\u003cp\u003eThe gyuto is the Japanese version of the classic Western chef's knife but the blade is thinner and holds a sharper edge. Use it for chopping, mincing and slicing meat, fish, vegetables and fruit.\u003c\/p\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":40268347506778,"sku":"98652","price":216.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0559\/9667\/8234\/products\/98652__21565.1466628677.1280.1280.jpg?v=1753397120"},{"product_id":"sakai-takayuki-damascus-hammered-vg-10-petty-120mm-4-7","title":"Sakai Takayuki Damascus Hammered VG-10 Petty 120mm (4.7\")","description":"\u003ch6\u003eSpecs\u003c\/h6\u003e\n\u003cul\u003e\n\u003cli\u003eStyle : Petty (Paring) Knife\u003c\/li\u003e\n\u003cli\u003eLength : 120mm (4.7\")\u003c\/li\u003e\n\u003cli\u003eWeight : 2.72 oz\u003c\/li\u003e\n\u003cli\u003eSpecial Feature : 33 layer damascus\u003c\/li\u003e\n\u003cli\u003eBlade Steel Type : VG 10 Steel\u003c\/li\u003e\n\u003cli\u003eHandle material : Mahogany Wood\u003c\/li\u003e\n\u003cli\u003eHRC : 60\u003c\/li\u003e\n\u003cli\u003eBevel Angle Ratio : 60\/40\u003c\/li\u003e\n\u003cli\u003eCover : Not included\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch6\u003eBlade \u0026amp; Handle\u003c\/h6\u003e\n\u003cp\u003eThis knife is made with a VG10 core, and hammered to produce a 33 layer damascus pattern. VG10 is one of the best stain resistant steels used for blades, and this knife has an excellent cutting edge as well as edge retention.\u003cbr\u003e\u003cbr\u003eEach knife is carefully finished by the craftsmen of Sakai Takayuki so you can rest assured that the knife will perform right out of the box.\u003c\/p\u003e\n\u003ch6\u003ePetty Knife\u003c\/h6\u003e\n\u003cp\u003eThis is a small multipurpose paring\/petty knife used to peel, cut, de-seed and tourne vegetables and fruit, as well as do other tasks like de-veining shrimp. It is an essential tool for bartenders who serve fresh fruit garnishes.\u003c\/p\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":40268347605082,"sku":"98657","price":120.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0559\/9667\/8234\/products\/98657__45921.1466628564.1280.1280.jpg?v=1753397118"},{"product_id":"sakai-takayuki-damascus-hammered-vg-10-paring-80mm-3-1","title":"Sakai Takayuki Damascus Hammered VG-10 Paring 80mm (3.1\")","description":"\u003ch6\u003eSpecs\u003c\/h6\u003e\n\u003cul\u003e\n\u003cli\u003eStyle : Petty\u003c\/li\u003e\n\u003cli\u003eLength : 80mm (3.1\")\u003c\/li\u003e\n\u003cli\u003eWeight : 3.5 oz\u003c\/li\u003e\n\u003cli\u003eSpecial Feature : 33 layer damascus\u003c\/li\u003e\n\u003cli\u003eBlade Steel Type : VG 10 Steel\u003c\/li\u003e\n\u003cli\u003eHandle material : Mahogany Wood\u003c\/li\u003e\n\u003cli\u003eHRC : 60\u003c\/li\u003e\n\u003cli\u003eBevel Angle Ratio : 60\/40\u003c\/li\u003e\n\u003cli\u003eCover : Not included\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch6\u003eBlade \u0026amp; Handle\u003c\/h6\u003e\n\u003cp\u003eThis knife is made with a VG10 core, and hammered to produce a 33 layer damascus pattern. VG10 is one of the best stain resistant steels used for blades, and this knife has an excellent cutting edge as well as edge retention.\u003cbr\u003e\u003cbr\u003eEach knife is carefully finished by the craftsmen of Sakai Takayuki so you can rest assured that the knife will perform right out of the box.\u003c\/p\u003e\n\u003ch6\u003ePetty Knife\u003c\/h6\u003e\n\u003cp\u003eThis is a small multipurpose paring\/petty knife used to peel, cut, de-seed and tourne vegetables and fruit, as well as do other tasks like de-veining shrimp. It is an essential tool for bartenders who serve fresh fruit garnishes.\u003c\/p\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":40268347670618,"sku":"98656","price":99.8,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0559\/9667\/8234\/products\/98656__05008.1466628569.1280.1280.jpg?v=1753397116"},{"product_id":"tsukiji-masamoto-blue-steel-1-aoko-yanagi-300mm-11-8","title":"Tsukiji Masamoto Blue Steel #1 (Aoko) Yanagi 300mm (11.8\")","description":"\u003cp\u003eMany carbon steel knives are made using coke fuel but Tsukiji Masamoto knives are made using charcoal, which produces higher quality blades because of the gradual rather than abrupt temperature change.\u003cbr\u003e Tsukiji Masamoto pays special attention in creating a deeper urasuki (concave surface of the backside) to maximize its effect. Urasuki facilitates clean food separation from the blade, just like hollowed or perforated knives. This is why you can perform uraoshi (sharpening the backside of a single bevel knife to keep the outer edges leveled) on a coarse stone, unlike most other brands.\u003cbr\u003e Created for slicing raw fish, this yanagi is also ideal for carving cooked meat, thinly slicing vegetables or portioning terrines and pates.\u003c\/p\u003e\u003ch6\u003eDetails\u003c\/h6\u003e\u003cp\u003eStyle : Yanagi\u003cbr\u003e Blade Steel Type : Ao-ko (Blue Steel 1)\u003cbr\u003e Handle material : (Ho) Japanese Magnolia\u003cbr\u003e Bolster material : Water Buffalo Horn\u003cbr\u003e HRC : 64-65\u003cbr\u003e Bevel Angle Ratio : 100\/0\u003cbr\u003e\u003cb\u003eNo Saya Cover.\u003c\/b\u003e\u003c\/p\u003e\u003ch6\u003eDimensions\u003c\/h6\u003e\u003cp\u003eBlade Length : 300mm (11.8\")\u003cbr\u003e Weight: 8.16 oz\u003c\/p\u003e\u003ch6\u003eCare\u003c\/h6\u003e\u003cp\u003eCarbon steel knives will rust if not maintained properly. Use the \u003ca href=\"https:\/\/mtckitchen.com\/collections\/rust-removers\"\u003eRust Remover\u003c\/a\u003e to clean oxidized blades.\u003c\/p\u003e\u003ch6\u003eAdditional Info.\u003c\/h6\u003e\u003cp class=\"caution\"\u003ePlease be aware that these knife handles are made using water buffalo horn which is a natural material. We make no guarantee and do not take requests as to the color or patterning of the buffalo horn. It may be solid black, blonde or a mixture thereof. Thank you for understanding.\u003c\/p\u003e","brand":"Tsukiji Masamoto","offers":[{"title":"Default Title","offer_id":40268351766618,"sku":"81526","price":700.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0559\/9667\/8234\/products\/98247__03483.1477410274.1280.1280.jpg?v=1753397105"}],"url":"https:\/\/mtckitchen.com\/collections\/made-in-japan-japanese-knives.oembed?page=2","provider":"MTC Kitchen","version":"1.0","type":"link"}