| Brand / Blacksmith: | Anryu (Takumi Ikeda) |
| Series: | Kurouchi / Damascus |
| Knife type: | Gyuto 210mm |
| Blade Length / Total length (mm): | 215/362 |
| Grind: | 50/50 |
| Finish: | Kurouchi / Damascus |
| Steel type: | Shirogami-2 (White-2) |
| Forging method: | San-Mai Damascus |
| HRC hardness: | 61 |
| Handle type / Material / Ferrule: | Oval / Rosewood / Black Pakka |
| Spine Thickness at heel / tip (mm): | 3 / 0,3 |
| Blade height at heel (mm): | 46,2 |
| Weight (gr): | 162 |
| Notes: |
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Sold out!One of the most legendary blacksmiths in Japan. His family made knives since 1870 and he is one of the founding fathers of Takefu knife village. He retired back in 2021 and his legend is continued by his nephew and apprentice Takumi Ikeda that has been anyway manufacturing the Anryu knives for the last few years. The Kurouchi / Damascus series are made with White-2 (Shirogami-2) steel with an iron clad that requires extra care. They have the usual unique Anryu grinds and their combined Kurouchi / Damascus finish make them look even more stunning. The Wa rosewood octagonal handle adds some more beauty. Meaning “Beef knife” in Japanese, the Gyuto is the most common and basic of all knives, the Japanese version of the classic western Chef’s knife. It is used as a multi-purpose knife, suitable for meat, fish, vegetables and more. Can be used with almost all different cutting techniques. The 210mm size is the most common, used both by professional and home cooks.
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Dao Vua is a Vietnamese brand that recently started very good reputation for their quality / price ratio. Handmade knives made by the family and community members and the ideal choice for beginners in the handmade knives world. They are exporting 50% of their production in USA where they started becoming a favorite for the ones that want a handmade knife without “breaking the bank”. The V-3 Series is made from 52100 carbon steel, fully by hand, at a HRC61 hardness. It features a Nashiji / Hammered finish and an ergonomic Ebony and Rosewood wooden handle. Meaning “Beef knife” in Japanese, the Gyuto is the most common and basic of all knives, the Japanese version of the classic western Chef’s knife. It is used as a multi-purpose knife, suitable for meat, fish, vegetables and more. Can be used with almost all different cutting techniques. The 210mm size is suitable to both home cooks and professionals. Important Note: Dao Vua knives are fully hand forged and therefore can have imperfections in finishing or straightness. They are delivered without a box (but very well protected) and extra sharpening service is strongly suggested as their sharpness out of the box can be drastically improved. Handles come in different colors and may vary from the one you see in the picture. If you want to be sure of the handle color kindly contact us by email or messenger. Important Note: This is a Carbon Steel knife and not a stainless one. Requires attention and care in its maintenance like quick washing and drying after use, storing in low humidity area and application of mineral oil if not used for some time. Over time it will form a patina that will protect it from rust. In case rust appears, use baking soda on wet blade, leave it for 10 mins and rub carefully with your finger or a soft sponge. In case rust is not removed, contact us for further instructions.
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Dao Vua is a Vietnamese brand that recently started very good reputation for their quality / price ratio. Handmade knives made by the family and community members and the ideal choice for beginners in the handmade knives world. They are exporting 50% of their production in USA where they started becoming a favorite for the ones that want a handmade knife without “breaking the bank”. The Wes Series is made from Pipeline recycled carbon steel, fully by hand, at a HRC60 hardness. It features a Kurouchi finish and an ergonomic wooden handle. Meaning “Beef knife” in Japanese, the Gyuto is the most common and basic of all knives, the Japanese version of the classic western Chef’s knife. It is used as a multi-purpose knife, suitable for meat, fish, vegetables and more. Can be used with almost all different cutting techniques. The 240mm size is suitable to experienced home cooks and professionals. Important Note: Dao Vua knives are fully hand forged and therefore can have imperfections in finishing or straightness. They are delivered without a box (but very well protected) and extra sharpening service is strongly suggested as their sharpness out of the box can be drastically improved. Handles come in different colors and may vary from the one you see in the picture. If you want to be sure of the handle color kindly contact us by email or messenger. Important Note: This is a Carbon Steel knife and not a stainless one. Requires attention and care in its maintenance like quick washing and drying after use, storing in low humidity area and application of mineral oil if not used for some time. Over time it will form a patina that will protect it from rust. In case rust appears, use baking soda on wet blade, leave it for 10 mins and rub carefully with your finger or a soft sponge. In case rust is not removed, contact us for further instructions.
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Sold out!Dikristo PRO series, is a dedicated knife line for professionals and knife enthusiasts. Made from vanadium & niobium carbide, stainless steel it was designed to be versatile, durable and reliable but also elegant and beautiful in order to become true extension of your hand! This one is laser thin and light for nimble, razor sharp cuts. It has unique geometry made for chopping, push/pull cut and rocking and it features a polished blade with amazing figured stabilized wood and carbon fiber ring. Includes 2 years warranty.
Brand / Blacksmith: Dikristo Series: PRO Knife type: Gyuto Blade Length / Total length (mm): 205 / 330 Grind: 50 / 50 Finish: Polished Steel type: Niolox Stainless Forging method: Monosteel HRC hardness: 61 Handle type / Material / Ferrule: Western /Synthetic/wood/carbon fiber Spine Thickness at heel / tip (mm): 2,5 / 0,30 Blade height at heel (mm): 45 Weight (gr): 170 Notes: -
Sold out!Hatsu - Kokoro means innocent spirit. A very important wholesaler from Amagasaki city in Hyogo prefecture cooperating with some of the best craftsmen in Japan. The Hatsukokoro brand is their house brand, crafted from undisclosed but some of the most experienced blacksmiths. The Ginyo series – made by Yoshihiro Yauji in Echizen – is one amazing series with a distinct Damascus pattern. Made of Ginsan (silver-3) stainless steel that hold an edge for very long but at the same time is very easy to sharpen. Impecable fitand finish combined with a beautiful octagonal wenge handle. The Kiritsuke is a hybrid knife, similar to a Gyuto but with a K-Tip suitable for delicate tasks and ideal for push cutting technique. It is a knife that is used as a multi-purpose knife, suitable for a wide range of tasks. Is shaped for cutting the vast majority of meats, fishes, vegetables and fruits. Can be also used as a slicer alternative to Sujihiki. The 210mm size is suitable for home cooks and professionals.
Brand / Blacksmith: Hatsukokoro Series: Ginyo Knife type: Gyuto 240 Blade Length / Total length (mm): 240/390 Grind: 50/50 Finish: Damascus Steel type: Ginsan (Silver3) Forging method: Damascus HRC hardness: Handle type / Material / Ferrule: Octagonal / Wenge / Horn Spine Thickness at heel / tip (mm): 2,20/0,5 Blade height at heel (mm): 52 Weight (gr): 195 Notes: -
Hatsu - Kokoro means innocent spirit. A very important wholesaler from Amagasaki city in Hyogo prefecture cooperating with some of the best craftsmen in Japan. The Hatsukokoro brand is their house brand, crafted from undisclosed but some of the most experienced blacksmiths. The Hayabusa Series are true lasers. Made of Ginsan (silver-3) stainless steel that hold an edge for very long but at the same time is very easy to sharpen. Polished finish with a distinct lamination line makes it look beautiful combined with a perfect fit and finish and a Karelian Birchwood octagonal handle. For the thin and light knife lovers!! Meaning “Beef knife” in Japanese, the Gyuto is the most common and basic of all knives, the Japanese version of the classic western Chef’s knife. It is used as a multi-purpose knife, suitable for meat, fish, vegetables and more. Can be used with almost all different cutting techniques. The 210mm is the most commonly used size, handy for both professional and home cooks.
Brand / Blacksmith: Hatsukokoro Series: Hayabusa Knife type: Gyuto 210 Blade Length / Total length (mm): 215/355 Grind: 50/50 Finish: San Mai Steel type: Ginsan (Silver3) Forging method: Polished (Migaki) HRC hardness: 61-62 Handle type / Material / Ferrule: Octagonal / Karelian Birch / Horn Spine Thickness at heel / tip (mm): 2/0,4 Blade height at heel (mm): 47 Weight (gr): 144 Notes: -
Hatsu - Kokoro means innocent spirit. A very important wholesaler from Amagasaki city in Hyogo prefecture cooperating with some of the best craftsmen in Japan. The Hatsukokoro brand is their house brand, crafted from undisclosed but some of the most experienced blacksmiths. The Hayabusa SG2 Series are true lasers. Made of new technology SG2 powder stainless steel that holds an edge for very long but at the same time is easy to sharpen. Polished finish with a distinct lamination line makes it look beautiful combined with a perfect fit and finish and a Wenge octagonal handle. For the thin and light knife lovers!! Meaning “Beef knife” in Japanese, the Gyuto is the most common and basic of all knives, the Japanese version of the classic western Chef’s knife. It is used as a multi-purpose knife, suitable for meat, fish, vegetables and more. Can be used with almost all different cutting techniques. The 240mm is a commonly used size, handy for both professional and home cooks.
Brand / Blacksmith Hatsukokoro Series: Hayabusa SG2 Knife type: Gyuto 240 Blade Length / Total length (mm): 235 / 385 Grind: 50/50 Finish: San Mai Steel type: SG-2 (R-2 ) Forging method: Polished (Migaki) HRC hardness: 62-63 Handle type / Material / Ferrule: Octagonal / Wenge / Horn Spine Thickness at heel / tip (mm): 2 / 0,35 Blade height at heel (mm): 50 Weight (gr): 160 Notes: -
Sold out!Hatsu - Kokoro means innocent spirit. A very important wholesaler from Amagasaki city in Hyogo prefecture cooperating with some of the best craftsmen in Japan. The Hatsukokoro brand is their house brand, crafted from undisclosed but some of the most experienced blacksmiths. The Inazuma line (means lightning) is an amazing line made of Aogami Super steel and finished with a combination of Nashiji / Hammered / Damascus / Polished beautiful looks. Crazy sharp out of the box, these are really unique knives of real value for money. Fitted with a beautiful octagonal Wenge wood handle. Meaning “Beef knife” in Japanese, the Gyuto the most common and basic of all knives, is the Japanese version of the classic Western Chef’s knife. It is a knife that is used as a multi-purpose knife, suitable for a wide range of tasks and with a variety of different cutting techniques. Is shaped for cutting the vast majority of meats, fishes, vegetables and fruits. Can be used with almost all different cutting techniques
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Sold out!Hatsu - Kokoro means innocent spirit. A very important wholesaler from Amagasaki city in Hyogo prefecture cooperating with some of the best craftsmen in Japan. The Hatsukokoro brand is their house brand, crafted from undisclosed but some of the most experienced blacksmiths. The Kumogake line is made of Aogami – 2 (Blue-2) carbon steel with a softer iron clad. Features a beautiful combination of traditional Kurouchi and Damascus pattern and a practical octagonal Wa handle made of Wenge. Meaning “Beef knife” in Japanese, the Gyuto is the most common and basic of all knives, the Japanese version of the classic western Chef’s knife. It is used as a multi-purpose knife, suitable for meat, fish, vegetables and more. Can be used with almost all different cutting techniques. The 210mm is the most commonly used size, handy for both professional and home cooks. P.S. The Kumogake series comes grinded but not fully sharpened to their potential so they need sharpening. Unless you are an experienced sharpener, "Extra Sharpness" service is strongly recommended.
Important Note: This is a Carbon Steel knife and not a stainless one. Requires attention and care in its maintenance like quick washing and drying after use, storing in low humidity area and application of mineral oil if not used for some time. Over time it will form a patina that will protect it from rust. In case rust appears, use baking soda on wet blade, leave it for 10 mins and rub carefully with your finger or a soft sponge. In case rust is not removed, contact us for further instructions.Brand / Blacksmith: Hatsukokoro Series: Kumogake Knife type: Gyuto 210mm Blade Length / Total length (mm): 210 / 360 Grind: 50 / 50 Finish: Kurouchi / Damascus Steel type: Aogami - 2 (Blue-2) Forging method: San Mai HRC hardness: 62 Handle type / Material / Ferrule: Octagonal / Wenge / Horn Spine Thickness at heel / tip (mm): 3,2 / 0,2 Blade height at heel (mm): 49 Weight (gr): 185 Notes: -
Sold out!Hatsu - Kokoro means innocent spirit. A very important wholesaler from Amagasaki city in Hyogo prefecture cooperating with some of the best craftsmen in Japan. The Hatsukokoro brand is their house brand, crafted from undisclosed but some of the most experienced blacksmiths. The Kumogake line is made of Aogami – 2 (Blue-2) carbon steel with a softer iron clad. Features a beautiful combination of traditional Kurouchi and Damascus pattern and a practical octagonal Wa handle made of Wenge. Meaning “Beef knife” in Japanese, the Gyuto is the most common and basic of all knives, the Japanese version of the classic western Chef’s knife. It is used as a multi-purpose knife, suitable for meat, fish, vegetables and more. Can be used with almost all different cutting techniques. The 240mm is the size suggested for both professional and experienced home cooks. P.S. The Kumogake series comes grinded but not fully sharpened to their potential so they need sharpening. Unless you are an experienced sharpener, "Extra Sharpness" service is strongly recommended.
Important Note: This is a Carbon Steel knife and not a stainless one. Requires attention and care in its maintenance like quick washing and drying after use, storing in low humidity area and application of mineral oil if not used for some time. Over time it will form a patina that will protect it from rust. In case rust appears, use baking soda on wet blade, leave it for 10 mins and rub carefully with your finger or a soft sponge. In case rust is not removed, contact us for further instructions.Brand / Blacksmith: Hatsukokoro Series: Kumogake Knife type: Gyuto 240mm Blade Length / Total length (mm): 240 / 390 Grind: 50 / 50 Finish: Kurouchi / Damascus Steel type: Aogami - 2 (Blue-2) Forging method: San Mai HRC hardness: 62 Handle type / Material / Ferrule: Octagonal / Wenge / Horn Spine Thickness at heel / tip (mm): 3,3 / 0,2 Blade height at heel (mm): 49 Weight (gr): 215 Notes: -
Hatsu - Kokoro means innocent spirit. A very important wholesaler from Amagasaki city in Hyogo prefecture cooperating with some of the best craftsmen in Japan. The Hatsukokoro brand is their house brand, crafted from usually undisclosed but some of the most experienced blacksmiths. The Ginsan Series are made by Satoshi Nakagawa who is the disciple of the legendary Kenichi Shiraki and is now considered among the top 5 blacksmiths in Japan. Made by Silver3 stainless steel, one of the sharpest steels in Japanese knife making, with high edge retention but at the same time easy to sharpen. Sharpened by Morihio San, a legend among sharpeners in Sakai. Features a beautiful octagonal Wa handle made by Ebony. Meaning “Beef knife” in Japanese, the Gyuto is the most common and basic of all knives, the Japanese version of the classic western Chef’s knife. It is used as a multi-purpose knife, suitable for meat, fish, vegetables and more. Can be used with almost all different cutting techniques. The 240mm is the right size, for both professional and experienced home cooks.
Hatsukokoro / Nakagawa Nakagawa Ginsan Gyuto 240 230/385 50/50 San Mai Ginsan (Silver3) Polished (Migaki) 61 Ebony no ferrule 2,5/0,35 50 210 -
Sold out!Hatsu - Kokoro means innocent spirit. A very important wholesaler from Amagasaki city in Hyogo prefecture cooperating with some of the best craftsmen in Japan. The Hatsukokoro brand is their house brand, crafted from undisclosed but some of the most experienced blacksmiths. The Saihyo series which translates to “Diamond Dust” is made of SG-2 powder stainless steel treated to HRC 63-64 with an excellent edge retention but also ease of sharpening. The feature a beautiful Damascus pattern, they are grinded to a very thin slight convex that can be categorized to lasers. Meaning “Beef knife” in Japanese, the Gyuto is the most common and basic of all knives, the Japanese version of the classic western Chef’s knife. It is used as a multi-purpose knife, suitable for meat, fish, vegetables and more. Can be used with almost all different cutting techniques. The 210mm is the most commonly used size, handy for both professional and home cooks.
Brand / Blacksmith: Hatsukokoro Series: Saihyo Knife type: Gyuto Blade Length / Total length (mm): 205 / 355 Grind: 50 / 50 Finish: Damascus Steel type: SG-2 Forging method: Damascus HRC hardness: 63 Handle type / Material / Ferrule: Octagonal / Wenge / Horn Spine Thickness at heel / tip (mm): 1,5 / 0,2 Blade height at heel (mm): 46 Weight (gr): 142 Notes:
