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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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Hado, which means the road of ‘ha’ (刃, blades). is the brand name for the knives crafted by Fukui Co & Ltd. Japanese artisans attach great importance to ‘tamashi’ (魂, soul). They pour their own souls into individual works. The word, ‘tamashi’ has various contexts. It can mean one’s spirit, determination, backbone, et cetra. ‘Tamashi’ is at the core of Hado project. We sharpen knives one by one, putting our tamashi into the knives. The feeling of the blades builds up something ineffable on our hands and hearts. The Ginsan Series, forged and heat-treated by Yamatsuka Shougou of Yamatsuka Hamono from Sakai, sharpened by Matuyama San and feature Ginsan (Silver-3) steel that combines rust resistance with hardness comparable to carbon steel. The beautiful shinogi line indicates the meticulous sharpening of both the kiriha and the hira. Combined with an amazing Urushi Oak wa handle, these knives are shouting beauty in simplicity. The Ginsan Series are equipped with Urushi Oak handles (a natural lacquer coming from the Urushi tree). Urushi lacquering is a traditional Japanese lacquering technique, mastered through centuries. Multiple layers of the Urushi lacquer is applied on the wood handle, making it resistant to alcali, acids and food safe. 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 experienced home cooks.
Brand / Blacksmith: Hado Fukui Series: Ginsan Knife type: Gyuto 240mm Blade Length / Total length (mm): 230 / 390 Grind: 50/50 Finish: Polished / Migaki Steel type: Ginsan (Silver - 3) Forging method: San Mai HRC hardness: 62 Handle type / Material / Ferrule: Wa / Urushi Oak Spine Thickness at heel / tip (mm): 2,3 / 0,3 Blade height at heel (mm): 48 Weight (gr): 170 Notes: -
Hado, which means the road of ‘ha’ (刃, blades). is the brand name for the knives crafted by Fukui Co & Ltd. Japanese artisans attach great importance to ‘tamashi’ (魂, soul). They pour their own souls into individual works. The word, ‘tamashi’ has various contexts. It can mean one’s spirit, determination, backbone, et cetra. ‘Tamashi’ is at the core of Hado project. We sharpen knives one by one, putting our tamashi into the knives. The feeling of the blades builds up something ineffable on our hands and hearts. The OUL SLD series are forged using the exceptional SLD steel at a 62-63 HRC hardness, a steel that sharpens very easily like carbon steel but is much less reactive to rust and feature a nashiji finish. Combined with an beautiful Burnt Oak wa handle, these knives are shouting beauty and tradition. 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: Hado Fukui Series: Oul SLD Knife type: Gyuto 210mm Blade Length / Total length (mm): 215 / 370 Grind: 50/50 Finish: Nashiji Steel type: SLD Forging method: San Mai HRC hardness: 61 Handle type / Material / Ferrule: Wa / Burnt Oak Spine Thickness at heel / tip (mm): 2 / 0,3 Blade height at heel (mm): 47 Weight (gr): 147 Notes: -
Hado, which means the road of ‘ha’ (刃, blades). is the brand name for the knives crafted by Fukui Co & Ltd. Japanese artisans attach great importance to ‘tamashi’ (魂, soul). They pour their own souls into individual works. The word, ‘tamashi’ has various contexts. It can mean one’s spirit, determination, backbone, et cetra. ‘Tamashi’ is at the core of Hado project. We sharpen knives one by one, putting our tamashi into the knives. The feeling of the blades builds up something ineffable on our hands and hearts. The OUL SLD series are forged using the exceptional SLD steel at a 62-63 HRC hardness, a steel that sharpens very easily like carbon steel but is much less reactive to rust and feature a nashiji finish. Combined with an beautiful Burnt Oak wa handle, these knives are shouting beauty and tradition. 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. Can be used with almost all different cutting techniques. The 240mm is a commonly used size, handy for both professional and experienced home cooks.
Brand / Blacksmith: Hado Fukui Series: Oul SLD Knife type: Gyuto 240mm Blade Length / Total length (mm): 245 / 430 Grind: 50/50 Finish: Nashiji Steel type: SLD Forging method: San Mai HRC hardness: 61 Handle type / Material / Ferrule: Wa / Burnt Oak Spine Thickness at heel / tip (mm): 2 / 0,3 Blade height at heel (mm): 51 Weight (gr): 170 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 Ginga (Galaxy or Milky Way) line is one of the latest creations of Hatsukokoro in collaboration with Yoshihiro Yauji, one of the most talented blacksmiths and one of the youngest to be honoured as Dentokogeshi (Traditional Craftsmen) in Takefu Knife Village (we met him in our latest visit to Japan and is an amazing person too). After many years of training under Hideo Kitaoka, he started making his own knives, that soon became famous for their excellent fit and finish. It features an impressive polished Damascus finish and is made with one high end stainless steels by Hitachi, namely ATS-34. It contains a high amount of carbon and chromium that provides excellent wear and corrosion resistance. All details are taken care of – rounded and polished spine for looks and comfort – a tapering that makes the knives both sturdy and nimble and an Ebony mono octagonal handle to adds to the overall beauty of these knives. Despite the polished finish it has a very good food release even when cutting sticky ingredients like potatoes. 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: ATS-34 DAMASCUS Knife type: Gyuto 210 Blade Length / Total length (mm): 210/355 Grind: 50/50 Finish: Damascus Steel type: ATS-34 Forging method: Damascus San Mai HRC hardness: 64 Handle type / Material / Ferrule: Octagonal / Ebony Mono Spine Thickness at heel / tip (mm): 2,3 / 0,35 Blade height at heel (mm): 50 Weight (gr): 183 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 Ginga (Galaxy or Milky Way) line is one of the latest creations of Hatsukokoro in collaboration with Yoshihiro Yauji, one of the most talented blacksmiths and one of the youngest to be honoured as Dentokogeshi (Traditional Craftsmen) in Takefu Knife Village (we met him in our latest visit to Japan and is an amazing person too). After many years of training under Hideo Kitaoka, he started making his own knives, that soon became famous for their excellent fit and finish. It features an impressive polished Damascus finish and is made with one high end stainless steels by Hitachi, namely ATS-34. It contains a high amount of carbon and chromium that provides excellent wear and corrosion resistance. All details are taken care of – rounded and polished spine for looks and comfort – a tapering that makes the knives both sturdy and nimble and an Ebony mono octagonal handle to adds to the overall beauty of these knives. Despite the polished finish it has a very good food release even when cutting sticky ingredients like potatoes. 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: ATS-34 DAMASCUS Knife type: Gyuto 240 Blade Length / Total length (mm): 240/390 Grind: 50/50 Finish: Damascus Steel type: ATS-34 Forging method: Damascus San Mai HRC hardness: 64 Handle type / Material / Ferrule: Octagonal / Ebony Mono Spine Thickness at heel / tip (mm): 2,4/0,35 Blade height at heel (mm): 54 Weight (gr): 240 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: -
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 Hikari Series are made of new technology SLD SEMI 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 Mono Ebony octagonal handle. The most impressive characteristic of this series is it's extreme, laser like, grind and blade thickness as well as it's light weight! 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 195mm is a common size, for mostly home cooks.
Brand / Blacksmith Hatsukokoro Series: Hikari Knife type: Gyuto 195 Blade Length / Total length (mm): 200 / 340 Grind: 50/50 Finish: Polished / Satin Steel type: SLD Forging method: San Mai HRC hardness: 61 Handle type / Material / Ferrule: Wa / Mono Ebony Spine Thickness at heel / tip (mm): 1,7 / 0,3 Blade height at heel (mm): 44 Weight (gr): 133 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 Hikari Series are made of new technology SLD SEMI 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 Mono Ebony octagonal handle. The most impressive characteristic of this series is it’s extreme, laser like, grind and blade thickness as well as it’s light weight! 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 a common size, for most professional and home cooks.
Brand / Blacksmith Hatsukokoro Series: Hikari Knife type: Gyuto 210 Blade Length / Total length (mm): 210/350 Grind: 50/50 Finish: Polished / Satin Steel type: SLD Forging method: San Mai HRC hardness: 61 Handle type / Material / Ferrule: Wa / Mono Ebony Spine Thickness at heel / tip (mm): 1,7/0,2 Blade height at heel (mm): 50 Weight (gr): 140 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. Kajin (meaning Fire of Gods) is yet a new series from Hatsukokoro, combining the excellent Blue-2 (Aogami-2) carbon steel with a stainless clad for less maintenance and trouble. Ultra thin for the laser lovers, Features a Migaki / Polished finish and a Wa octagonal mono ebony handle that matches perfectly. 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.
Brand / Blacksmith Hatsukokoro Series: Kaijin Knife type: Gyuto 240mm Blade Length / Total length (mm): 240 / 387 Grind: 50/50 Finish: Polished / Satin Steel type: Blue-2 (Aogami-2) / Stainless clad Forging method: San Mai HRC hardness: 62 Handle type / Material / Ferrule: Wa / Mono Ebony Spine Thickness at heel / tip (mm): 2,1 / 0,3 Blade height at heel (mm): 52 Weight (gr): 190 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 Kurogane line by Hatsukokoro is an entry level series but without compromising in the high quality of Japanese knife making. Made in Tosa - one of the knife making centers in Japan - is forged by Aogami - 2 (Blue-2) carbon steel, with an iron clad and a traditional Kurouchi finish. A beautiful Wa octagonal mono handle made by Bubinga, adds to the overall traditional look of this 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 is the most commonly used size, handy for both professional and home cooks.
Brand / Blacksmith Hatsukokoro Series: Kurogane Knife type: Gyuto 210mm Blade Length / Total length (mm): 203 / 347 Grind: 50 / 50 Finish: Kurouchi Steel type: Blue - (Aogami - 2) Forging method: San Mai HRC hardness: 62 Handle type / Material / Ferrule: Octagonal / Bubinga Spine Thickness at heel / tip (mm): 2,5 / 0,4 Blade height at heel (mm): 51 Weight (gr): 183 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 Ryuhyo Series feature a beautiful Damascus pattern. Made of SG-2 Powdered stainless steel, a very thin grind, lightweight and nimble – this is a knife for the laser lovers. Complemented with an olive wood Octagonal Wa handle to make it even more beautiful. 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 right size, for both professional and home cooks.
Brand / Blacksmith Hatsukokoro Series: Ryuhyo Knife type: Gyuto 210 Blade Length / Total length (mm): 215 / 360 Grind: 50/50 Finish: Dmascus Polished Steel type: SG-2 Forging method: Damascus HRC hardness: 62 Handle type / Material / Ferrule: Wa /Olive wood Spine Thickness at heel / tip (mm): 1,8 / 0,3 Blade height at heel (mm): 50 Weight (gr): 138 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 Ryuhyo Series feature a beautiful Damascus pattern. Made of SG-2 Powdered stainless steel, a very thin grind, lightweight and nimble – this is a knife for the laser lovers. Complemented with an olive wood Octagonal Wa handle to make it even more beautiful. 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.
Brand / Blacksmith Hatsukokoro Series: Ryuhyo Knife type: Gyuto 240 Blade Length / Total length (mm): 240 / 390 Grind: 50/50 Finish: Dmascus Polished Steel type: SG-2 Forging method: Damascus HRC hardness: 62 Handle type / Material / Ferrule: Wa /Olive wood Spine Thickness at heel / tip (mm): 1,8 / 0,3 Blade height at heel (mm): 53 Weight (gr): 166 Notes: -
Founded more than 100 years ago in 1919 by Tokie Hokiyama in Tosa – Shikoku Island – Hokiyama cutlery stands on a triangle of values: Tradition, Innovation and practicality. They preserve the original clad forging method cultivated over 800 years of Tosa cutlery history with craftsman spirit and ambitions of making further innovations for the future. While making traditional knives, they keep on searching up-to-date technologies, materials and manufacturing process, and always trying to develop more refined products aiming at further evolution. The Tosaichi AO line is an amazing value for money series! Is made with Aogami Super steel – mayne the top carbon steel used in Japanese cuttlert and is forged at a high HRC 63 hardness. Being stainless cladded with SUS – 405 stainless steel, requires less care that the usual carbon steel knives while maintaining all the advantages of the carbon steel. Features a beautiful Migaki (Polished) finish and an octagonal Ebony 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 the most common, used both by professional and home cooks.
Brand / Blacksmith: Hokiyama Series: Tosaichi Ao Knife type: Gyuto 210 Blade Length / Total length (mm): 213/361 Grind: 50/50 Finish: Migaki (polished) Steel type: Aogami Super Forging method: San Mai HRC hardness: 63 Handle type / Material / Ferrule: Wa / ebony / Olive Spine Thickness at heel / tip (mm): 1,85/0,4 Blade height at heel (mm): 45,8 Weight (gr): 157,3 Notes: -
Founded more than 100 years ago in 1919 by Tokie Hokiyama in Tosa – Shikoku Island – Hokiyama cutlery stands on a triangle of values: Tradition, Innovation and practicality. They preserve the original clad forging method cultivated over 800 years of Tosa cutlery history with craftsman spirit and ambitions of making further innovations for the future. While making traditional knives, they keep on searching up-to-date technologies, materials and manufacturing process, and always trying to develop more refined products aiming at further evolution. The Tosaichi AO line is an amazing value for money series! Is made with Aogami Super steel – mayne the top carbon steel used in Japanese cuttlert and is forged at a high HRC 63 hardness. Being stainless cladded with SUS – 405 stainless steel, requires less care that the usual carbon steel knives while maintaining all the advantages of the carbon steel. Features a beautiful Migaki (Polished) finish and an octagonal Ebony 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 used both by professional and experienced home cooks.
Brand / Blacksmith: Holiyama Series: Tosaichi Ao Knife type: Gyuto 240 Blade Length / Total length (mm): 244 / 400 Grind: 50/50 Finish: Migaki (polished) Steel type: Aogami Super Forging method: San Mai HRC hardness: 63 Handle type / Material / Ferrule: Wa / ebony / Olive Spine Thickness at heel / tip (mm): 1,8 / 0,25 Blade height at heel (mm): 49 Weight (gr): 189 Notes: -
Located in Sikoku island in the Ehime prefecture, Ishizuchi started their production exactly 100 years ago, in 1920, lead by Tomika Kajiura as their founder. As many blacksmiths at the time, they first focused in Agricultural tools and equipment. Today, the fourth generation descendants, lead by Taketoshi Kajiura, is focusing exclusively on knives using the area’s craftsmen and striving to deliver high quality traditional knives at competitive prices. 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 Ishizuchi 240mm Gyuto is the knife to go in every kitchen, home or professional. Its size is one of the best selling size in Gyutos around the world and can be used by more experienced cooks. Made using Aogami Blue 2 steel, secures a razor sharp edge as well as a long edge retention. Features a classic traditional Kurouchi finish and it is fitted with a beautiful Walnut handle suitable for all hand sizes. 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: Ishizuchi Series: Kurouchi Knife type: Gyuto Blade Length / Total length (mm): 245 / 395 Grind: 50 / 50 Finish: Kurouchi Steel type: Blue 2 Forging method: San Mai HRC hardness: 62 - 64 Handle type / Material / Ferrule: Octagonal / Walnut /Plywood Spine Thickness at heel / tip (mm): 2,3 / 0,8 Blade height at heel (mm): 44 Weight (gr): 207 Notes: -
The brand name “Kanetsune” was named after a famous sword Smith, Kanetsune who existed in Muromachi period around 14-15 century. He made extremely keen and tough Katanas that were known by many Samurais then in Japan and also overseas. Some of his swords are displayed in the Katana museum in Seki city. Kanetsune is considered one of the largest knife producers in Japan, manufacturing different series of knives under their name but also for other well know knife brands. Extra fine quality, high carbon AUS-10 stainless steel blade. Magnificent performance blade which contains 0.95 - 1.10% carbon combined with a well balanced composition of molybdenum, vanadium, and others, enables this series knives to greatly perform in professional use. This stainless steel has an excellent rust-resistance and hardness, great edge retention at HRC 60. The basic and simple handle has excellent grip. Full tang constructions with welded stainless bolster. 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 the right one to be used both by professional and experienced home cooks.
Brand / Blacksmith: Kanetsune Series: KC-17 Knife type: Gyuto 240mm Blade Length / Total length (mm): 240 / 370 Grind: 50 / 50 Finish: Polished Steel type: AUS-10 Forging method: Monosteel HRC hardness: 60 Handle type / Material / Ferrule: Western / Wood / Bolster Spine Thickness at heel / tip (mm): 2 / 0,2 Blade height at heel (mm): 51 Weight (gr): 223 Notes: -
The brand name “Kanetsune” was named after a famous sword Smith, Kanetsune who existed in Muromachi period around 14-15 century. He made extremely keen and tough Katanas that were known by many Samurais then in Japan and also overseas. Some of his swords are displayed in the Katana museum in Seki city. Kanetsune is considered one of the largest knife producers in Japan, manufacturing different series of knives under their name but also for other well know knife brands. Beautiful Hammered (Tsuchime) finish, clad-blade made of Aogami-2 (Blue steel #2) cutting core, cladded with SUS-410 stainless steel provides excellent edge retention at HRC 61-62. “Tsuchime” finish can also improve food release. Beautiful finished black plywood handles are basic and simple shape that have excellent grip and wear well. Half tang constructions with stainless bolster. 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 200mm size can be used both by professional and home cooks.
Brand / Blacksmith: Kanetsune Series: KC-92 Knife type: Gyuto 200mm Blade Length / Total length (mm): 200 / 305 Grind: 50 / 50 Finish: Hammered Steel type: Aogami-2 (Blue-2) Stainless Clad Forging method: San Mai HRC hardness: 61-62 Handle type / Material / Ferrule: Western / Plywood / Stainless Bolster Spine Thickness at heel / tip (mm): 1,8 / 0,2 Blade height at heel (mm): 45 Weight (gr): 160 Notes: -
With a history of over 150 years, Masamoto is one of the best known and preferred brands of traditional Japanese knives in Japan and the most praised and selling among Japanese sushi chefs around the world. 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 KS 240mm Gyuto is the big brother of the 210mm and again one of the most sought after knives in the world. Fully handmade not only in forging but also in sharpening, polishing and finishing stages. This knife have achieved a legendary status and it is made from White 2 steel, famous for its purity and sharpness. It takes very easy a razor sharp edge so this one is the ultimate choice for the ones seeking an extra sharp knife. Fitted with a classic D-shaped Magnolia handle that fits well an all hands.
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: Masamoto Series: KS Knife type: Gyuto Blade Length / Total length (mm): 250 / 400 Grind: 50 / 50 Finish: Satin Polished Steel type: Shirogami 2 (White-2 Non Stainless) Forging method: Monosteel HRC hardness: 62 - 63 Handle type / Material / Ferrule: D-Shaped / Magnolia / Brown Water Buffalo Spine Thickness at heel / tip (mm): 2,6 / 0,40 Blade height at heel (mm): 49 Weight (gr): 169 Notes: -
Masutani knives are manufactured in Echizen, the modern “knife city” of Japan. The company is run by Mr. Masutani, a 4th generation blacksmith and the brother of the owner of Ryusen Hamono, a well-known Japanese brand. Mr. Masutani exploited his more than 30 years experience in bladesmithing and decided to make knives by himself with the main goal being to produce high quality knives using the best materials at affordable prices. 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. The 185mm Gyuto is an ideal chef knife for beginner cooks and people with limited kitchen space. Features a beautiful Polished pattern, VG-1 stainless steel and a western type handle in Scotch.
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Kunio knives are manufactured in Echizen, the modern “knife city” of Japan. The company is run by Mr. Masutani, a 4th generation blacksmith and the brother of the owner of Ryusen Hamono, a well-known Japanese brand. Mr. Masutani exploited his more than 30 years experience in bladesmithing and decided to make knives by himself with the main goal being to produce high quality knives using the best materials at affordable prices. 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. The 185mm Gyuto is an ideal chef knife for beginner cooks and people with limited kitchen space. Features a beautiful hammered (Tsuchime) pattern, VG-1 stainless steel and a western type handle in Scotch.
Brand / Blacksmith: Kunio Series: Tsuchime Knife type: Gyuto Blade Length / Total length (mm): 185 / 310 Grind: 50/50 Finish: hammered Steel type: VG-1 Forging method: San Mai HRC hardness: 61-62 Handle type / Material / Ferrule: Western Scotch Spine Thickness at heel / tip (mm): 1,65 / 0,15 Blade height at heel (mm): 47 Weight (gr): 142 Notes: -
Established in 1872 by Mastersmith Torakichi Mizuno in Sakai City in Osaka, Mizuno Tanrenjo became famous for producing the traditional Japanese knives ‘Sakai Uchi’. For 5 generations, the Mizuno family has been recognized as one of the most important family of craftsmen in Japan. A Mayokegama (a sickle to face evil), made by 2nd generation blacksmith Masanori Mizuno, is still decorating the roof of Houryuji temple in Nara, Japan's oldest five story building registered as a National Treasure and the World Heritage monument by UNESCO. Mizuno Tanrenzo workshop is for years the favourite of Japan’s Royal family and has received visits from its members. Today is led by 5th generation blacksmith Jun Mizuno with the precious help of his wife Nanako who is taking care of all non blacksmithing business. Because of his amazing craftsmanship, Jun Mizuno has been appointed by two of Japan’s top shrines who selected his katanas to be in the shrines’ permanent collections. A hand forged series by Master Jun Mizuno, made of Aogami-2 steel with an iron soft cladding. Sharpened by one of the most experienced sharpeners Tsutomu Minamiura, with Kasumi finish and superb thin grinds, overall and behind the edge. Mounted with a beautiful Wa octagonal handle in black Sandalwood with black buffalo horns and copper rings on both ends. 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. Important Note: It is usual that Japanese Handmade knives do not come sharpened at their full potential out of the box. This is due to Japanese mentality that the owner and user should give the final sharpening to his or her knives. This is also the case for Mizuno Tanrenzo knives. If you are not an experienced sharpener, let us give your knife an extra sharpening to reach it’s full potential by clicking on the Extra Sharpening request. 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: Mizuno Tanrenzo Series: Akitada Knife type: Gyuto 210 Blade Length / Total length (mm): 198 / 350 Grind: 50/50 Finish: Polished / Kasumi Steel type: Aogami - 2 (Blue - 2) Forging method: San Mai HRC hardness: 62-63 Handle type / Material / Ferrule: Wa / Octagonal / Ebony / Buffalo Spine Thickness at heel / tip (mm): 2,8 Blade height at heel (mm): 47 Weight (gr): 215 Notes: -
Established in 1872 by Mastersmith Torakichi Mizuno in Sakai City in Osaka, Mizuno Tanrenjo became famous for producing the traditional Japanese knives ‘Sakai Uchi’. For 5 generations, the Mizuno family has been recognized as one of the most important family of craftsmen in Japan. A Mayokegama (a sickle to face evil), made by 2nd generation blacksmith Masanori Mizuno, is still decorating the roof of Houryuji temple in Nara, Japan's oldest five story building registered as a National Treasure and the World Heritage monument by UNESCO. Mizuno Tanrenzo workshop is for years the favourite of Japan’s Royal family and has received visits from its members. Today is led by 5th generation blacksmith Jun Mizuno with the precious help of his wife Nanako who is taking care of all non blacksmithing business. Because of his amazing craftsmanship, Jun Mizuno has been appointed by two of Japan’s top shrines who selected his katanas to be in the shrines’ permanent collections. A hand forged series by Master Jun Mizuno, made of Aogami-2 steel with an iron soft cladding. Sharpened by one of the most experienced sharpeners Tsutomu Minamiura, with Kasumi finish and superb thin grinds, overall and behind the edge. Mounted with a beautiful Wa octagonal handle in black Sandalwood with black buffalo horns and copper rings on both ends. 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 well suited, for both professional and experienced home cooks. Important Note: It is usual that Japanese Handmade knives do not come sharpened at their full potential out of the box. This is due to Japanese mentality that the owner and user should give the final sharpening to his or her knives. This is also the case for Mizuno Tanrenzo knives. If you are not an experienced sharpener, let us give your knife an extra sharpening to reach it’s full potential by clicking on the Extra Sharpening request. 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: Mizuno Tanrenzo Series: Akitada Knife type: Gyuto 240 Blade Length / Total length (mm): 227 / 385 Grind: 50/50 Finish: Polished / Kasumi Steel type: Aogami - 2 (Blue - 2) Forging method: San Mai HRC hardness: 62-63 Handle type / Material / Ferrule: Wa / Octagonal / Ebony / Buffalo Spine Thickness at heel / tip (mm): 2,8 Blade height at heel (mm): 50 Weight (gr): 238 Notes: -
Shimomura, the manufacturer of Murato brand, began its blacksmithing business in Sanjo in 1874. They started producing sickles and forged knives inheriting the long tradition of Sanjo craftsmen, an area among the most famous knife producing regions in Japan. Over time they evolved their business in producing also stainless steel kitchen knives and cutting tools. Their “Classic” Series is made with 3 layered steel, with VG-10 stainless steel at its core, a favorite of professional chefs because of its low maintenance requirements and long lasting edge sharpness. The stainless steel bolster adds to the hygiene and durability. Knives are made full tang and the curved handle is made of Pakka wood with 3 pins securing it in place. 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. This 240mm Gyuto is recommended for both professionals and experienced home users and requires minimum maintenance.
Brand / Blacksmith: Shimomura Series: Murato classic Knife type: Gyuto Blade Length / Total length mm: 240 / 375 Grind: 50 / 50 Finish: Polished Steel type: VG-10 Forging method: San-Mai HRC hardness: 60 - 62 Handle type / Material / Ferrule: Western / Pakka / Stainless Spine Thickness at heel / tip mm: 1,6 / 0,5 Blade height at heel mm: 52 Weight gr: 263 Notes: -
Shimomura, the manufacturer of Murato brand, began its blacksmithing business in Sanjo in 1874. They started producing sickles and forged knives inheriting the long tradition of Sanjo craftsmen, an area among the most famous knife producing regions in Japan. Over time they evolved their business in producing also stainless steel kitchen knives and cutting tools. With excellent quality control processes, Shimomura assures top quality at affordable prices. Razor sharp out of the box and with great looks. A great choice for starters in the Japanese knives world or for those that seek Japanese top quality without breaking the bank. Tsunouma range is the entry level range of Murato. Made of Molybdenum Vanadium Stainless steel which holds an edge for a long time and with a Pakka wood western handle to fit all hand sizes. Reliable, sharp and requiring minimum care are ideal for people new to the Japanese knives world or bor beginners to practice their sharpening skills.
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Shimomura, the manufacturer of Murato brand, began its blacksmithing business in Sanjo in 1874. They started producing sickles and forged knives inheriting the long tradition of Sanjo craftsmen, an area among the most famous knife producing regions in Japan. Over time they evolved their business in producing also stainless steel kitchen knives and cutting tools. With excellent quality control processes, Shimomura assures top quality at affordable prices. Razor sharp out of the box and with great looks. A great choice for starters in the Japanese knives world or for those that seek Japanese top quality without breaking the bank. Tsunouma range is the entry level range of Murato. Made of Molybdenum Vanadium Stainless steel which holds an edge for a long time and with a Pakka wood western handle to fit all hand sizes. Reliable, sharp and requiring minimum care are ideal for people new to the Japanese knives world or bor beginners to practice their sharpening skills.
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Nakamura knives have been established in 2015 in Chiba city the capital of Chiba prefecture by Mr Nakamura an experienced and famous sushi chef that had been working for years in Japan and Los Angeles. His immense experience in world’s best kitchens helped him create some amazing knives with remarkable cutting abilities. Their trademark knives “Kaishin”, which are their high-end knives, are forged and grinded by some of the most experienced craftsmen in Sakai-city at Osaka and they are well recognized for their beautiful profiles but also for their very thin behind the edge geometry. “Kai” means a pioneer (魁) and “Shin” means a spirit (心). 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. Made of Ginsan(Silver 3) steel, this very thin, light and nimble Gyuto features an extremely thin blade and will be admired by “laser knife” lovers. Fitted with a magnolia octagonal handle and white water buffalo horn ferule, it will fit in all kind of different sized hands.
Brand / Blacksmith: Nakamura Series: Kaishin Ginsan Thin Knife type: Gyuto Blade Length / Total length (mm): 240 / 395 Grind: 50 / 50 Finish: Polished Steel type: Ginsan (Silver 3) Forging method: San Mai (Stainless Clad) HRC hardness: 60 - 62 Handle type / Material / Ferrule: Octagonal / Magnolia / Water Buffalo Spine Thickness at heel / tip (mm): 2,9 / 0,2 Blade height at heel (mm): 48 Weight (gr): 164 Notes: Optional fitting Saya available -
Nakamura knives have been established in 2015 in Chiba city the capital of Chiba prefecture by Mr Nakamura an experienced and famous sushi chef that had been working for years in Japan and Los Angeles. His immense experience in world’s best kitchens helped him create some amazing knives with remarkable cutting abilities. Their trademark knives “Kaishin”, which are their high-end knives, are forged and grinded by some of the most experienced craftsmen in Sakai-city at Osaka and they are well recognized for their beautiful profiles but also for their very thin behind the edge geometry. “Kai” means a pioneer (魁) and “Shin” means a spirit (心). 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. Made from the famous Aogami Super steel, one of the best carbon steels known and cladded with stainless steel for rust protection, this very thin, light and nimble Gyuto features an extremely thin blade and will be admired by “laser knife” lovers. Fitted with a magnolia octagonal handle and a white water buffalo horn ferule, will fit in all kind of different sized hands. Comes fitted with a nice matching saya for blade protection and safe transportation.
Brand / Blacksmith Nakamura Series Kaishin Thin Aogami Super Knife type Gyuto Blade Length / Total length (mm) 240 / 407 Grind 50 / 50 Finish Polished Steel type Aogami Super (Blue Super) Forging method San Mai (Stainless Clad) HRC hardness 64 Handle type / Material / Ferrule Octagonal / Magnolia / Water Buffalo Spine Thickness at heel / tip (mm) 2.5 / 0.8 Blade height at heel (mm) 48 Weight (gr) 171 Notes Optional matching Saya -
Nigara Hamono has been appointed by the region of Tsugaru to make Japanese swords over 350 years ago. As one of the few noble swordsmiths in Japan, they have continued to preserve this art. During the Showa period, the 5th generation Kunitoshi Nigara, the master swordsmith, was a legendary swordsmith praised for his work and considered a national treasure. Today, the 8th generation young blacksmith Tsuyoshi Yoshizawa, (son of the company’s president Toshiju Yoshizawa), is evolving the family traditions creating unique knives. The “Anmon” design was inspired by the rippling water of the Anmon Waterfalls, cascading from the foot of the World Heritage Shirakami Mountains adjacent to the city of Hirosaki. Old growth beech and pine encompass the Anmon falls where the cool mountain stream cascades down from the precipitous rocks above. The sight of the rippling waterfall has enchanted its visitors with its mystical power. A truly unique Damascus pattern (no one is similar to another), made of SG2 steel (new technology powder metal stainless steel). 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. The 240mm size can suit both experienced home cooks and professionals.
Brand / Blacksmith: Nigara Hamono Series: Anmon SG2 Knife type: Gyuto Blade Length / Total length (mm): 225 / 375 Grind: 50 / 50 Finish: Damascus Steel type: SG2 Stainless Forging method: San Mai HRC hardness: 62 Handle type / Material / Ferrule: Octagonal / Wenge / Horn Spine Thickness at heel / tip (mm): 1,9 / 0,2 Blade height at heel (mm): 50 Weight (gr): 168 Notes: -
Nigara Hamono has been appointed by the region of Tsugaru to make Japanese swords over 350 years ago. As one of the few noble swordsmiths in Japan, they have continued to preserve this art. During the Showa period, the 5th generation Kunitoshi Nigara, the master swordsmith, was a legendary swordsmith praised for his work and considered a national treasure. Today, the 8th generation young blacksmith Tsuyoshi Yoshizawa, (son of the company’s president Toshiju Yoshizawa), is evolving the family traditions creating unique knives. The fully handcrafted Tsuchime / Migaki SG2 series, feature one of the most advanced powder stainless steels (SG2 / R2), a distinctive and unique Hammered pattern and a traditional Migaki mat finish. Very thin behind the edge, with an HRC hardness of 62-63, these unique knives will impress everyone with their superb fit and finish. Fitted with an octagonal Wenge handle that perfectly matches the steel pattern. 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. The 240mm size can suit both more experienced home cooks and professionals.
Brand / Blacksmith: Nigara Hamono Series: SG2 Tscuchime Knife type: Gyuto 240 mm Blade Length / Total length (mm): 225 / 375 Grind: 50 / 50 Finish: Tscuchime / Mat Migaki Steel type: SG2 Stainless Forging method: San Mai HRC hardness: 63 Handle type / Material / Ferrule: Octagonal / Wenge / Horn Spine Thickness at heel / tip (mm): 2 / 0.2 Blade height at heel (mm): 47 Weight (gr): 177 Notes: -
Nigara Hamono has been appointed by the region of Tsugaru to make Japanese swords over 350 years ago. As one of the few noble swordsmiths in Japan, they have continued to preserve this art. During the Showa period, the 5th generation Kunitoshi Nigara, the master swordsmith, was a legendary swordsmith praised for his work and considered a national treasure. Today, the 8th generation young blacksmith Tsuyoshi Yoshizawa, (son of the company’s president Toshiju Yoshizawa), is evolving the family traditions creating unique knives. This is the Blade only version of the fully handcrafted Tsuchime / Migaki SG2 series, feature one of the most advanced powder stainless steels (SG2 / R2), a distinctive and unique Hammered pattern and a traditional Migaki mat finish. Very thin behind the edge, with an HRC hardness of 62-63, these unique knives will impress everyone with their superb fit and finish. Fitted with an octagonal Wenge handle that perfectly matches the steel pattern. Choose among the selection of handles available and buy it separately or let us fix the handle for you. 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. The 240mm size can suit both more experienced home cooks and professionals.
Brand / Blacksmith: Nigara Hamono Series: SG2 Tscuchime Knife type: Gyuto 240 mm Blade Length / Total length (mm): 225 / 375 Grind: 50 / 50 Finish: Tscuchime / Mat Kurouchi Steel type: SG2 Stainless Forging method: San Mai HRC hardness: 63 Handle type / Material / Ferrule: Octagonal / Wenge / Horn Spine Thickness at heel / tip (mm): 2.2 / 0.2 Blade height at heel (mm): 50 Weight (gr): 120 Notes: -
Nigara Hamono has been appointed by the region of Tsugaru to make Japanese swords over 350 years ago. As one of the few noble swordsmiths in Japan, they have continued to preserve this art. During the Showa period, the 5th generation Kunitoshi Nigara, the master swordsmith, was a legendary swordsmith praised for his work and considered a national treasure. Today, the 8th generation young blacksmith Tsuyoshi Yoshizawa, (son of the company’s president Toshiju Yoshizawa), is evolving the family traditions creating unique knives. This series, made by the trusted for years VG-10 stainless steel, is one of the best looking series of Nigara. Combines Damascus and tsuchime finishes to a stunning result. Features a Wenge wa octagonal handle and can be considered as a sturdy knife, not to thin not too thick but very thin behind the edge. 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 for both professionals and experienced home cooks.
Brand / Blacksmith: Nigara Hamono Series: VG-10 Damascus Migaki Tsuchime Knife type: Gyuto 240mm Blade Length / Total length (mm): 232 / 386 Grind: 50 / 50 Finish: Tsuchime / Damascus Steel type: VG-10 Forging method: San Mai HRC hardness: 62 Handle type / Material / Ferrule: Octagonal / Wenge / Horn Spine Thickness at heel / tip (mm): 2 / 0,2 Blade height at heel (mm): 53 Weight (gr): 198 Notes: -
Sakai knives have been evolving for the last 600 years. Sakai Kikumori (Kawamura Hamono) is considered as one of the most prestigious manufacturers collaborating with some of the legends in the area of Sakai like blacksmiths Yoshikazu Tanaka, Shiraki and top Japanese sharpener Morihiro. These kind of top cooperations go back to 1925 when the company Kawamura Hamono started. The trusted craftsmen at Sakai Kikumori have combined superlative ease of use and beauty in these knives. They are the jewels of Sakai forged blades and embody the highest realization of the Japanese knife. Kikuzuki Uzu by Sakai Kikumori are forged by Yoshikazu Tanaka and offer an uncompromising work of the highest quality. They have diligently fashioned these knives from forging to sharpening, and have pursued an ease of use that allows one to appreciate the fascinating appeal of these knives. Damascus steel is used as the base steel for these KIKUZUKI Uzu knives, creating a pattern that flows like a river. Made of YSS Blue #1. Boasting a high degree of hardness, these knives maintain a smooth sharpness and require some experience to sharpen well. 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. 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 Sakai Kikumori Series Kikuzuki Uzu Knife type Gyuto 210mm Blade Length / Total length mm 197 / 340 Grind 50/50 Finish Damascus Steel type Blue - 1 (Aogami - 1) Forging method Damascus San Mai HRC hardness 62 - 63 Handle type / Material / Ferrule Wa / Octagonal / Magnolia / Buffalo Horn Spine Thickness at heel / tip mm 2,9 / 0,3 Blade height at heel mm 47 Weight gr 147 Notes -
Sakai knives have been evolving for the last 600 years. Sakai Kikumori is considered as one of the most prestigious manufacturers collaborating with some of the legends in the area of Sakai like blacksmiths Yoshikazu Tanaka, Shiraki and top Japanese sharpener Morihiro. These kind of top cooperations go back to 1925 when the company Kawamura Hamono started. The Wasiki Series are made with AUS-8 stainless steel and they feature an octagonal Wa-handle made of Walnut. 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.
Brand / Blacksmith Sakai Kikumori Series Wasiki Knife type Gyuto Blade Length / Total length mm 210 / 360 Grind 50 / 50 Finish Polished Steel type Stainless MV Forging method Monosteel HRC hardness 60 - 62 Handle type / Material / Ferrule Octagonal / Walnut / Wooden Spine Thickness at heel / tip mm 1,6 / 0,3 Blade height at heel mm 46 Weight gr 122 Notes -
Sakai knives have been evolving for the last 600 years. Sakai Kikumori is considered as one of the most prestigious manufacturers collaborating with some of the legends in the area of Sakai like blacksmiths Yoshikazu Tanaka, Shiraki and top Japanese sharpener Morihiro. These kind of top co operations go back to 1925 when the company Kawamura Hamono started. The Wasiki Series are made with AUS-8 stainless steel and they feature an octagonal Wa-handle made of Walnut. 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.
Brand / Blacksmith Sakai Kikumori Series Wasiki Knife type Gyuto 240 Blade Length / Total length mm 240 / 380 Grind 50 / 50 Finish Polished Steel type Stainless MV Forging method Monosteel HRC hardness 60 - 62 Handle type / Material / Ferrule Octagonal / Walnut / Wooden Spine Thickness at heel / tip mm 2,85 / 0,3 Blade height at heel mm 51 Weight gr 177 Notes -
One of the top manufacturers in the city of Sakai, known as the “city of knives” that used to be known as the “Venice of the East”. The 600 year continuous tradition, cultivated the Sakai Takayuki brand, making it one of the most famous today in Japan. In 1982 these knives earned the rare distinction to be designated as Traditional Arts and Crafts. The Inox line of products is hand finished by expert craftsmen and is made using AUS-8 stainless steel and a POM resin western type handle. Razor sharp out of the box this is a line carrying a legendary name at affordable prices. 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.
Brand / Blacksmith: Sakai Takayuki Series: Inox (Western Handle) Knife type: Gyuto Blade Length / Total length mm: 215 / 330 Grind: 50 / 50 Finish: Polished Steel type: AUS-8 (Stainless) Forging method: Monosteel HRC hardness: 58 - 60 Handle type / Material / Ferrule: POM Resin (Antibacterial) Spine Thickness at heel / tip mm: 1,3 / 0,3 Blade height at heel mm: 46 Weight gr: 183 Notes:
