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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. The Honesuki is a rather small knife specifically created for filleting chicken and poultry. It’s the Japanese equivalent to the boning knife with a flatter and higher profile. This design makes it easy to chop through the joints of the chicken (rabbits etc) when you ‘re filleting them. The tip of the knife is usually thin, so it can glide easily through flesh. The heel of the blade is used for hard bits, and the tip is used for articulate slicing. The 150mm is the most common size. 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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Out of stockHatsu – 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. This Damascus Series are hand forged by Satoshi Nakagawa who is the disciple of the legendary Kenichi Shiraki and is now considered among the top 5 blacksmiths in Japan. Sharpened by another legend, Morigiro San so we have here a killer combination. Made by Blue-1 (Aogami-1) steel, one of the hardest steels in Japanese knife making, with high edge retention. Features a beautiful octagonal Wa ebony handle. The Takohiki is a version of Yanagiba slicer that is favorite in Kanto region in Tokyo and is used for the same tasks. In addition, the straight tip is well suited to cut octopus (Tako) tentacles and serving slices using the knife. The urban myth is that the square tip replaced the traditional one so when pointed to the noble customers of Tokyo area, does not represent a threat or disrespect. 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 / Nakagawa Series: Nakagawa Blue-1 Damascus Knife type: Takohiki 270mm Blade Length / Total length (mm): 260 / 420 Grind: Single Bevel Finish: Damascus Steel type: Blue-1 (aogami-1) Forging method: Damascus San Mai HRC hardness: 62 Handle type / Material / Ferrule: Ebony no ferrule Spine Thickness at heel / tip (mm): 3,75 / 0,4 Blade height at heel (mm): 33 Weight (gr): 221 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 Sakon Shiraume series is made of AUS-8 stainless steel and cladded with SUS-405 stainless steel, fitted with a beautiful Wenge traditional Wa handle. The Deba is a single bevel knife traditionally designed for filleting small and medium size fishes. Nowadays, it is used by many to break down and filleting small poultry too. Its heavy, sturdy structure allows it to easily cut small bones of fish and poultry but is not recommended on larger bones as it may chip. The 180mm size is ideal to be used for filleting medium to larger fish.
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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 Sakon Ginga series is made of Silver-3 (Gingami) stainless steel and cladded with SUS-405 stainless steel, fitted with a Magnolia traditional Wa handle. The Yanagiba (meaning willow leaf blade) is the traditional Japanese Sashimi knife. Used mainly to cut thin slices of fish without damaging the cells of the delicate fish protein. It can also be used for meat. The 240mm size is one of the most common for medium pieces of fillets.
Brand / Blacksmith: Hokiyama Series: Sakon Ginga Knife type: Yanagiba Blade Length / Total length (mm): 235 / 380 Grind: Single Bevel Finish: Polished Steel type: Ginsan Forging method: San Mai HRC hardness: 62 Handle type / Material / Ferrule: D-shaped / Magnolia / Wood Spine Thickness at heel / tip (mm): 3,2 Blade height at heel (mm): 32 Weight (gr): 146 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 Sakon Ginga series is made of Silver-3 (Gingami) stainless steel and cladded with SUS-405 stainless steel, fitted with a Magnolia traditional Wa handle. The Yanagiba (meaning willow leaf blade) is the traditional Japanese Sashimi knife. Used mainly to cut thin slices of fish without damaging the cells of the delicate fish protein. It can also be used for meat. The 300mm size is one of the most common for medium to big pieces of fillets.
Brand / Blacksmith: Hokiyama Series: Ginga Knife type: Yanagiba 270mm - Right Handed Blade Length / Total length (mm): 260 / 415 Grind: Single Bevel Finish: Polished Steel type: Ginsan Forging method: San Mai HRC hardness: 62 Handle type / Material / Ferrule: Oval / Magnolia / Wood Spine Thickness at heel / tip (mm): 3,3 / 0,4 Blade height at heel (mm): 34 Weight (gr): 173 Notes: -
Out of stockFounded 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 Sakon Shiraume series is made of AUS-8 stainless steel and cladded with SUS-405 stainless steel, fitted with a beautiful Wenge traditional Wa handle. The Yanagiba (meaning willow leaf blade) is the traditional Japanese Sashimi knife. Used mainly to cut thin slices of fish without damaging the cells of the delicate fish protein. It can also be used for meat. The 300mm size is one of the most common for medium to big pieces of fillets.
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Out of stockThe 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. The Honesuki is a small knife specifically created for filleting chicken. It’s the Japanese equivalent to the boning knife with a flatter and higher profile. This design makes it easy to chop through the joints of the chicken (rabbits etc) when you re filleting them. The tip of the knife is usually thin, so it can glide easily through flesh. The heel of the blade is used for hard bits, and the tip is used for articulate slicing.
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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. The Deba is a single bevel knife traditionally designed for filleting small and medium size fishes. Nowadays, it is used by many to break down and filleting small poultry too. Its heavy, sturdy structure allows it to easily cut small bones of fish and poultry but is not recommended on larger bones as it may chip. The 165mm size is the most common and ideal to be used for filleting medium size fish. 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: Hon Deba 165 Blade Length / Total length (mm): 170 / 315 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): 7,3 Blade height at heel (mm): 53 Weight (gr): 343 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. The Deba is a single bevel knife traditionally designed for filleting small and medium size fishes. Nowadays, it is used by many to break down and filleting small poultry too. Its heavy, sturdy structure allows it to easily cut small bones of fish and poultry but is not recommended on larger bones as it may chip. The 195mm size is the big brother and ideal to be used for filleting big size fish. 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: Hon Deba 195 Blade Length / Total length (mm): 200 / 355 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): 8,2 Blade height at heel (mm): 61 Weight (gr): 473 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. Double bevel slicer for boneless meat and fish. The name translates to “muscle cutter”. It is usually long and thin with a low profile and the purpose of it is for cutting in one single slice in order to create minimum cellular damage (That preserves the original texture and flavor of the protein). Perfect for slicing and back draw cut motions. The specific knife comes in the most common size at 270mm. 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: Sujihiki 270 Blade Length / Total length (mm): 260 / 410 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): 2,4 Blade height at heel (mm): 34 Weight (gr): 157 Notes: -
Established in 1872 by Mastersmith Torakichi Mizuno in Sakai City in Osaka, Mizuno Tanrenzo 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. The Takohiki is a version of Yanagiba slicer that is favorite in Kanto region in Tokyo and is used for the same tasks. In addition, the straight tip is well suited to cut octopus (Tako) tentacles and serving slices using the knife. The urban myth is that the square tip replaced the traditional one so when pointed to the noble customers of Tokyo area, does not represent a threat or disrespect. 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: Takohiki 270 Blade Length / Total length (mm): 265 / 418 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): 2,6 Blade height at heel (mm): 24 Weight (gr): 167 Notes: -
Established in 1872 by Mastersmith Torakichi Mizuno in Sakai City in Osaka, Mizuno Tanrenzo 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. The Yanagiba (meaning willow leaf blade) is the traditional Japanese Sashimi knife. Used mainly to cut thin slices of fish in one draw, without damaging the cells of the delicate fish protein. It can also be used for meat. The 270mm size is the most common for medium and large pieces of fillets. 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: Yanagiba 270 Blade Length / Total length (mm): 261 / 420 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): 3,2 Blade height at heel (mm): 34 Weight (gr): 215 Notes: -
Out of stockEstablished 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. The Yanagiba (meaning willow leaf blade) is the traditional Japanese Sashimi knife. Used mainly to cut thin slices of fish in one draw, without damaging the cells of the delicate fish protein. It can also be used for meat. The 300mm size is a large size version for large pieces of fillets. 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: Yanagiba 300 Blade Length / Total length (mm): 290 / 347 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): 3,7 Blade height at heel (mm): 37 Weight (gr): 235 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. The Edo Saki is a knife specialized for filleting and slicing eels. Is the same as Unagi Saki but in Edo style. Eels are very slippery and delicate fish that require attention to detail in order to be served and presented in the most beautiful way in Unagi Nigiri or Unadon dishes. 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: Edo Saki Blade Length / Total length (mm): 156 / 295 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): 4,9 Blade height at heel (mm): 36 Weight (gr): 206 Notes: -
Established in 1872 by Mastersmith Torakichi Mizuno in Sakai City in Osaka, Mizuno Tanrenzo 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. This series is hand forged and sharpened in Ginsan (Silver-3) stainless steel, one of the purest stainless Japanese steels. It is often compared with Shirogami and praised because of it long lasting edge retention and ease of sharpening. Kasumi finish and a beautiful black Sandalwood with black buffalo horns and copper rings on both ends handle. The Yanagiba (meaning willow leaf blade) is the traditional Japanese Sashimi knife. Used mainly to cut thin slices of fish in one draw, without damaging the cells of the delicate fish protein. It can also be used for meat. The 270mm size is the most common for medium and large pieces of fillets. 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.
Brand / Blacksmith: Mizuno Tanrenzo Series: Ginsan Knife type: Yanagiba 270 Blade Length / Total length (mm): 263 / 414 Grind: 50/50 Finish: Polished / Kasumi Steel type: Ginsan Forging method: San Mai HRC hardness: 61-62 Handle type / Material / Ferrule: Wa / Octagonal / Ebony / Buffalo Spine Thickness at heel / tip (mm): 4 Blade height at heel (mm): 34 Weight (gr): 219 Notes: -
Out of stockOne of the most necessary and usually disregarded knives in a kitchen. This Professional serrated bread knife by Shimomura has a convenient blade length of 230mm, is made from Molybdenum – Vanadium Stainless steel and an Elastomer handle with anti-microbial agent. It’s extremely light too at only 125 gr. Extremely sharp out of the box and will retain that sharpness for a very long time if properly used.
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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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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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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. A specialized Salmon Slicing knife at 270mm that can be used on other thin slicing applications too (prosciutto etc). Made od stainless Bohler Uddeholm Swedish Steel and antibacterial POM resin handle, is the perfect tool for your salmon – but not only – thin slicing jobs.
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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. A boning knife made in the eastern style. The boning knife is mainly used to de-bone meat. At 150mm is the ideal size for the use and its flexible blade makes it easy for turning and twisting around the bones.
Brand / Blacksmith: Sakai Takayuki Series: Inox (Western Handle) Knife type: Boning (Eastern Type) Blade Length / Total length mm: 155 / 275 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: 1,7 / 0,4 Blade height at heel mm: 40 Weight gr: 177 Notes: -
Out of stockOne 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. A boning knife made in the western style. The boning knife is mainly used to de-bone meat. At 150mm is the ideal size for the use and its flexible blade makes it easy for turning and twisting around the bones.
Brand / Blacksmith: Sakai Takayuki Series: Inox (Western Handle) Knife type: Boning (Western Type) Blade Length / Total length mm: 150 / 265 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: 1,6 / 0,3 Blade height at heel mm: 27 Weight gr: 155 Notes: -
The founder of Tadafusa, Sone Torasaburo started the company from nothing in the 23rd year of the Showa era in 1948. He made various kinds of knives such as sickles, short swords and kitchen knives by using the forging techniques he learned as an apprentice making hand-forged metal scales. He gradually started to specialize in making fishing knives and then also address a need to create kitchen knives for home and professional use and special knives for Soba up to today. Since the company’s foundation, they strive to create “the best products” for customers by hand through every single process and to make each knife with utmost enthusiasm. The SLD Hammer tone series has one of the most distinctive hammered patterns in Japanese knife making. Each blacksmith has its own Tsuchime pattern. Their Tsuchime is based on geometric diamond pattern, which has been familiar from ancient times in Japan. Hitachi SLD Steel has more chromium than carbon steel such as Blue Paper Steel or White Paper Steel, which means that it is more resistant to rust but not fully stainless (semi stainless). Also, it holds a sharp edge and a long edge retention by its hardness and toughness. It is popular steel for kitchen knives in Japan. The Honesuki is a rather small knife specifically created for filleting chicken and poultry. It’s the Japanese equivalent to the boning knife with a flatter and higher profile. This design makes it easy to chop through the joints of the chicken (rabbits etc) when you ‘re filleting them. The tip of the knife is usually thin, so it can glide easily through flesh. The heel of the blade is used for hard bits, and the tip is used for articulate slicing. The 150mm is the most common size.
Brand / Blacksmith: Tadafusa Series: SLD Hammer Tone Knife type: Honesuki 150 Blade Length / Total length (mm): 150/290 Grind: 50/50 Finish: Tsuchime / Hammered Steel type: SLD (semi stainless) Forging method: San Mai HRC hardness: 62 - 63 Handle type / Material / Ferrule: Wa Octagonal / Wooden ferule Spine Thickness at heel / tip (mm): 3/0,4 Blade height at heel (mm): 40 Weight (gr): 114 Notes: -
Dao Vua is a Vietnamese brand that recently started getting 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”. Their moto is to “make high performance knives at reasonable prices”. The Kiri cleaver is a special shape that is starting getting more and more popular. It’s like a Chinese cleaver but with a different shaped nose (in the style of Kiritsuke) and with a more curved belly. Suitable mainly for vegetable cutting but can be used on all ingredients and provide also more precise cuts from the Chinese cleaver with its more pointy nose. This 180mm Kiri cleaver features a rustic look and a handmade handle and will be not only esthetically pleasing but a real cutting machine in your kitchen always at an affordable price! 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.
Brand / Blacksmith: Dao Vua Series: Leaf Spring Knife type: Kiri Cleaver Blade Length / Total length (mm): 180 / 320 Grind: Double bevel 50 / 50 Finish: Kurouchi Steel type: Russian Leaf Spring Forging method: Forged HRC hardness: 60 Handle type / Material / Ferrule: Wood Spine Thickness at heel / tip (mm): 2.7 Blade height at heel (mm): 87 Weight (gr): 240 Notes:
