{"title":"Blue (Aogami) Super","description":"","products":[{"product_id":"nas-blue-super-br-ko-bunka","title":"Takeda NAS Ko-Bunka 115mm Rosewood Handle","description":"\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cstrong\u003e*Please note that Takeda's knives vary from knife to knife, making each blade unique. There may be some slight variations from the photo presented here.\u003cbr\u003e\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003eShosui Takeda is a third-generation blacksmith from Niimi, Okayama. His pursuit to improve with each knife he makes is evident in every blade. He and his two workers have been making the same style of kitchen knives for decades. Takeda san has worked to perfect one of the most challenging steels for a blacksmith to forge. Hitachi Blue Super steel boasts one of the best edge retentions of any steel, it is also very difficult to work with. Takeda is regarded as one of the few knife-makers to master this material, and yet he continues to improve.\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eA Bunka is a Santoku (an all-purpose knife) with a kiritsuke-tip. The accentuated tip is great for delicate work, whilst sharing the same versatility as the Santoku. It is a great knife as an addition to an existing all-purpose blade or as a first all-purpose knife for any cook.\u003cbr\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 1.4em;\"\u003e\u003c\/span\u003eBrand: Takeda 武田刃物 \u003cbr\u003eBlacksmith: Shosui Takeda 武田 松水 \u003cbr\u003eProducing Area: Niimi-Okayama\/ Japan \u003cbr\u003eProfile: Bunka \u003cbr\u003eSize: 115mm \u003cbr\u003eSteel Type: Carbon Steel \u003cbr\u003eSteel: Blue (Aogami) Super, Soft Stainless Clad \u003cbr\u003eHandle: \u003cmeta charset=\"utf-8\"\u003eRosewood \u0026amp; Pakka Ferrule Octagonal \u003cbr\u003eHand Orientation: Ambidextrous\u003cbr\u003e\u003c\/p\u003e","brand":"Takeda","offers":[{"title":"Default Title","offer_id":12100934271092,"sku":"FAA-AC106-EA100","price":510.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/files\/kobunka1.jpg?v=1780324299"},{"product_id":"nas-blue-super-sc-br-honesuki","title":"Takeda NAS Honesuki 175mm Rosewood Handle","description":"\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv\u003e\n\u003cstrong\u003e*Please note that Takeda's knives vary from knife to knife, making each blade unique. There may be some slight variations from the photo presented here.\u003cbr\u003e\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003eShosui Takeda is a third-generation blacksmith from Niimi, Okayama. His pursuit to improve with each knife he makes is evident in every blade. He and his two workers have been making the same style of kitchen knives for decades. Takeda san has worked to perfect one of the most challenging steels for a blacksmith to forge. Hitachi Blue Super steel boasts one of the best edge retentions of any steel, it is also very difficult to work with. Takeda is regarded as one of the few knife-makers to master this material, and yet he continues to improve.\u003cbr\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\u003cspan data-sheets-value='{\"1\":2,\"2\":\"Honesuki is a boning knife specifically designed for, but not limited to, processing poultry. The sturdy and pointy tip allows the user to be more precise and waste less, and the protruding heel means you can use it for separating cartilage with ease. If you are comfortable getting a whole chicken, or larger cuts of pork or lamb from the butcher to make it exactly how you want it, this is a great knife to have around.\"}' data-sheets-userformat='{\"2\":513,\"3\":{\"1\":0},\"12\":0}'\u003eHonesuki is a boning knife specifically designed for, but not limited to, processing poultry. The sturdy and pointy tip allows the user to be more precise and waste less, and the protruding heel means you can use it for separating cartilage with ease. If you are comfortable getting a whole chicken, or larger cuts of pork or lamb from the butcher to make it exactly how you want it, this is a great knife to have around.\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 1.4em;\"\u003e\u003c\/span\u003eBrand: Takeda 武田刃物 \u003cbr\u003eBlacksmith: Shosui Takeda 武田 松水 \u003cbr\u003eProducing Area: Niimi-Okayama\/ Japan \u003cbr\u003eProfile: Honesuki Kaku \u003cbr\u003eSize: 175mm \u003cbr\u003eSteel Type: Carbon Steel \u003cbr\u003eSteel: Blue (Aogami) Super, Soft Stainless Clad \u003cbr\u003eHandle: Rosewood \u0026amp; Pakka Ferrule Octagonal \u003cbr\u003eHand Orientation: Ambidextrous\u003c\/div\u003e","brand":"Takeda","offers":[{"title":"Default Title","offer_id":12100958191732,"sku":"FAA-AC206-HA180","price":750.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/files\/FullSizeRender_096cb4c3-c448-4c6f-ae65-9e4035fd1e5a.jpg?v=1758312537"},{"product_id":"takeda-nas-blue-super-br-180mm-yanagiba-small","title":"Takeda NAS Yanagiba 180mm Maple Handle (Small)","description":"\u003cdiv\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv\u003e\n\u003cstrong\u003e*Please note that Takeda's knives vary from knife to knife, making each blade unique. There may be some slight variations from the photo presented here. \u003cbr\u003e\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv\u003eShosui Takeda is a third-generation blacksmith from Niimi, Okayama. His pursuit to improve with each knife he makes is evident in every blade. He and his two workers have been making the same style of kitchen knives for decades. Takeda san has worked to perfect one of the most challenging steels for a blacksmith to forge. Hitachi Blue Super steel boasts one of the best edge retentions of any steel, it is also very difficult to work with. Takeda is regarded as one of the few knife-makers to master this material, and yet he continues to improve.\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv\u003e\u003cspan data-sheets-userformat='{\"2\":14849,\"3\":{\"1\":0},\"12\":0,\"14\":{\"1\":2,\"2\":0},\"15\":\"Arial\",\"16\":11}' data-sheets-value=\"{\u0026quot;1\u0026quot;:2,\u0026quot;2\u0026quot;:\u0026quot;A slicer ('Sujiihki' in Japanese) is a valuable tool for skinning, trimming and\/or portioning protein items (fillet of salmon or turkey breast). Depending on the length, professionals use it as a utility blade or use it during service on the line. For home cooks, a slicer is a great blade for those special times of the year where you want to get even slices without striations on your turkey breasts and other roasts.\u0026quot;}\"\u003eA slicer is a valuable tool for skinning, trimming and\/or portioning protein items (fillet of salmon or turkey breast). Depending on the length, professionals use it as a utility blade or use it during service on the line. For home cooks, a slicer is a great blade for those special times of the year where you want to get even slices without striations on your turkey breasts and other roasts.\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp\u003eBrand: Takeda 武田刃物 \u003cbr\u003eBlacksmith: Shosui Takeda 武田 松水 \u003cbr\u003eProducing Area: Niimi-Okayama\/ Japan \u003cbr\u003eProfile: Yanagiba \u003cbr\u003eSize: 180mm \u003cbr\u003eSteel Type: Carbon Steel \u003cbr\u003eSteel: Blue (Aogami) Super, Soft Stainless Clad \u003cbr\u003eHandle: \u003cspan data-mce-fragment=\"1\"\u003eMaple \u0026amp; Pakka Ferrule Octagonal\u003c\/span\u003e\u003cbr\u003eHand Orientation: Ambidextrous\u003c\/p\u003e","brand":"Takeda","offers":[{"title":"Default Title","offer_id":39414769025118,"sku":"FAA-AC206-IA180","price":540.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/files\/20241204-120108.jpg?v=1733331955"},{"product_id":"nas-blue-super-br-bunka","title":"Takeda NAS Bunka 180mm Rosewood Handle (Medium)","description":"\u003cp\u003e\u003ciframe title=\"YouTube video player\" src=\"https:\/\/www.youtube.com\/embed\/UWkepGIEKdo\" height=\"315\" width=\"460\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cmeta charset=\"utf-8\"\u003e*Please note that Takeda's knives vary from knife to knife, making each blade unique. There may be some slight variations from the photo presented here.\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv\u003eShosui Takeda is a third-generation blacksmith from Niimi, Okayama. His pursuit to improve with each knife he makes is evident in every blade. He and his two workers have been making the same style of kitchen knives for decades. Takeda san has worked to perfect one of the most challenging steels for a blacksmith to forge. Hitachi Blue Super steel boasts one of the best edge retentions of any steel, it is also very difficult to work with. Takeda is regarded as one of the few knife-makers to master this material, and yet he continues to improve.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eA Bunka is a Santoku (an all-purpose knife) with a kiritsuke-tip. The accentuated tip is great for delicate work, whilst sharing the same versatility as the Santoku. It is a great knife as an addition to an existing all-purpose blade or as a first all-purpose knife for any cook.\u003cbr\u003e\n\u003c\/div\u003e\n\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 1.4em;\"\u003e\u003c\/span\u003eBrand: Takeda 武田刃物 \u003cbr\u003eBlacksmith: Shosui Takeda 武田 松水 \u003cbr\u003eProducing Area: Niimi-Okayama\/ Japan \u003cbr\u003eProfile: Bunka \u003cbr\u003eSize: 180mm \u003cbr\u003eSteel Type: Carbon Steel \u003cbr\u003eSteel: Blue (Aogami) Super, Soft Stainless Clad \u003cbr\u003eHandle: \u003cmeta charset=\"utf-8\"\u003eRosewood \u0026amp; Pakka Ferrule Octagonal \u003cbr\u003eHand Orientation: Ambidextrous\u003c\/div\u003e","brand":"Takeda","offers":[{"title":"Default Title","offer_id":12100951572596,"sku":"FAA-AC206-EA180","price":540.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/files\/bunka1.jpg?v=1780324008"},{"product_id":"nas-blue-super-br-chinese-cleaver1","title":"Takeda NAS Chinese Cleaver 240mm Rosewood Handle (Large)","description":"\u003cdiv\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cstrong\u003e*Please note that Takeda's knives vary from knife to knife, making each blade unique. There may be some slight variations from the photo presented here.\u003cbr\u003e\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003eShosui Takeda is a third-generation blacksmith from Niimi, Okayama. His pursuit to improve with each knife he makes is evident in every blade. He and his two workers have been making the same style of kitchen knives for decades. Takeda san has worked to perfect one of the most challenging steels for a blacksmith to forge. Hitachi Blue Super steel boasts one of the best edge retentions of any steel, it is also very difficult to work with. Takeda is regarded as one of the few knife-makers to master this material, and yet he continues to improve.\u003c\/div\u003e\n\u003cspan\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cp\u003eA Chinese cleaver is an all-purpose blade that is gaining huge popularity in North America recently for its utility and efficiency. Despite its bone-cleaver-esque shape, it is\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eabsolutely not for going through bones\u003c\/strong\u003e, but for slicing, pulverizing, and chopping produce and boneless protein (for going through bones we recommend\u003cspan\u003e \u003c\/span\u003e\u003ca title=\"Kanehide Meat Cleaver\" href=\"https:\/\/www.toshoknifearts.com\/products\/aaa-271-01-zm160?_pos=1\u0026amp;_sid=533ba2dd1\u0026amp;_ss=r\"\u003ethis meat cleaver\u003c\/a\u003e). Given the size, it does require some adjustment and usage research.  Not for the faint of heart, but once you get into it, it is highly addictive!\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003eBrand: Takeda 武田刃物 \u003cbr\u003eBlacksmith: Shosui Takeda 武田 松水 \u003cbr\u003eProducing Area: Niimi-Okayama\/ Japan \u003cbr\u003eProfile: Chinese Cleaver \u003cbr\u003eSize: 240mm \u003cbr\u003eSteel Type: Carbon Steel \u003cbr\u003eSteel: Blue (Aogami) Super, Soft Stainless Clad \u003cbr\u003eHandle: Rosewood \u0026amp; Pakka Ferrule Octagonal\u003cbr\u003eHand Orientation: Ambidextrous\u003c\/p\u003e","brand":"Takeda","offers":[{"title":"Default Title","offer_id":12100955832436,"sku":"FAA-AC206-RA240","price":1200.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/files\/cleaver2.jpg?v=1780324102"},{"product_id":"nas-blue-super-br-kiritsuke","title":"Takeda NAS Kiritsuke 248mm Rosewood Handle (Medium)","description":"\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv\u003e\n\u003cstrong\u003e*Please note that Takeda's knives vary from knife to knife, making each blade unique. There may be some slight variations from the photo presented here.\u003cbr\u003e\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003eShosui Takeda is a third-generation blacksmith from Niimi, Okayama. His pursuit to improve with each knife he makes is evident in every blade. He and his two workers have been making the same style of kitchen knives for decades. Takeda san has worked to perfect one of the most challenging steels for a blacksmith to forge. Hitachi Blue Super steel boasts one of the best edge retentions of any steel, it is also very difficult to work with. Takeda is regarded as one of the few knife-makers to master this material, and yet he continues to improve.\u003cbr\u003e\u003cbr\u003eA kiritsuke-gyuto is a chef's knife with a slanted tip from a traditional single-sided blade called a kiritsuke. It is essentially a chef's knife with a twist. It serves the same function as an all-purpose knife, and although some swear that the accentuated tip makes it easier to execute fine cuts, we find that the k-tip mostly offers aesthetic power boost (rough guess 50%).\u003cbr\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 1.4em;\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003c\/span\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 1.4em;\"\u003e\u003cspan data-sheets-userformat='{\"2\":14849,\"3\":{\"1\":0},\"12\":0,\"14\":{\"1\":2,\"2\":2173750},\"15\":\"Roboto, sans-serif\",\"16\":11}' data-sheets-value=\"{\u0026quot;1\u0026quot;:2,\u0026quot;2\u0026quot;:\u0026quot;A kiritsuke-gyuto is a chef's knife with a slanted tip from a traditional single-sided blade called a kiritsuke. It is essentially a chef's knife with a twist. It serves the same function as an all-purpose knife, and although some swear that the accentuated tip makes it easier to execute fine cuts, we find that the k-tip mostly offers aesthetic power boost (rough guess 50%).\u0026quot;}\"\u003e\u003c\/span\u003e\u003c\/span\u003eBrand: Takeda 武田刃物 \u003cbr\u003eBlacksmith: Shosui Takeda 武田 松水 \u003cbr\u003eProducing Area: Niimi-Okayama\/ Japan \u003cbr\u003eProfile: Kiritsuke \u003cbr\u003eSize: 248mm \u003cbr\u003eSteel Type: Carbon Steel \u003cbr\u003eSteel: Blue (Aogami) Super, Soft Stainless Clad \u003cbr\u003eHandle: Rosewood \u0026amp; Pakka Ferrule Octagonal \u003cbr\u003eHand Orientation: Ambidextrous\u003c\/div\u003e","brand":"Takeda","offers":[{"title":"Default Title","offer_id":12100958224500,"sku":"FAA-AC206-UA240","price":675.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/files\/FullSizeRender_d312fd6b-73cf-4e5a-aadc-ba0ab9f454af.jpg?v=1758311524"},{"product_id":"nas-blue-super-br-deba","title":"Takeda NAS Deba 150mm Maple Handle (Medium)","description":"\u003cdiv\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv\u003e\n\u003cstrong\u003e*Please note that Takeda's knives vary from knife to knife, making each blade unique. There may be some slight variations from the photo presented here.\u003cbr\u003e\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003eShosui Takeda is a third-generation blacksmith from Niimi, Okayama. His pursuit to improve with each knife he makes is evident in every blade. He and his two workers have been making the same style of kitchen knives for decades. Takeda san has worked to perfect one of the most challenging steels for a blacksmith to forge. Hitachi Blue Super steel boasts one of the best edge retentions of any steel, it is also very difficult to work with. Takeda is regarded as one of the few knife-makers to master this material, and yet he continues to improve.\u003cbr\u003e\u003cbr\u003eTakeda's Deba is a Japanese fish filleting\/butchery knife that is double-bevelled. Despite its Santoku-like profile, it does not perform well on dense produce; however, it excels in deboning various fish, thanks to its weight and bevel shape. The technique of using a deba is quite different from using a flexible filleting knife (Western-style fish deboning), but in practiced hands, both styles can yield very good results. We recommend a deba for any cook looking to get better at filleting fish and sharpening a wide bevel knife in Japanese fashion.\u003cbr\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 1.4em;\"\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cspan data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003c\/span\u003eBrand: Takeda 武田刃物 \u003cbr\u003eBlacksmith: Shosui Takeda 武田 松水 \u003cbr\u003eProducing Area: Niimi-Okayama\/ Japan \u003cbr\u003eProfile: Deba \u003cbr\u003eSize: 150mm \u003cbr\u003eSteel Type: Carbon Steel \u003cbr\u003eSteel: Blue (Aogami) Super, Soft Stainless Clad \u003cbr\u003eHandle: Maple \u0026amp; Pakka Ferrule Octagonal \u003cbr\u003eHand Orientation: Ambidextrous\u003cbr\u003e","brand":"Takeda","offers":[{"title":"Default Title","offer_id":12100956618868,"sku":"FAA-AC206-NA150","price":650.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/files\/MTXX-MH20240327_135917351.jpg?v=1711562624"},{"product_id":"nas-blue-super-br-ko-deba","title":"Takeda NAS Ko-Deba 120mm Rosewood Handle","description":"\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cstrong\u003e*Please note that Takeda's knives vary from knife to knife, making each blade unique. There may be some slight variations from the photo presented here.\u003cbr\u003e\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003eShosui Takeda is a third-generation blacksmith from Niimi, Okayama. His pursuit to improve with each knife he makes is evident in every blade. He and his two workers have been making the same style of kitchen knives for decades. Takeda san has worked to perfect one of the most challenging steels for a blacksmith to forge. Hitachi Blue Super steel boasts one of the best edge retentions of any steel, it is also very difficult to work with. Takeda is regarded as one of the few knife-makers to master this material, and yet he continues to improve.\u003cbr\u003e\u003cbr\u003eTakeda's Deba is a Japanese fish filleting\/butchery knife that is double-bevelled. Despite its Santoku-like profile, it does not perform well on dense produce; however, it excels in deboning various fish, thanks to its weight and bevel shape. The technique of using a deba is quite different from using a flexible filleting knife (Western-style fish deboning), but in practiced hands, both styles can yield very good results. We recommend a deba for any cook looking to get better at filleting fish and sharpening a wide bevel knife in Japanese fashion.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp\u003eBrand: Takeda 武田刃物 \u003cbr\u003eBlacksmith: Shosui Takeda 武田 松水 \u003cbr\u003eProducing Area: Niimi-Okayama\/ Japan \u003cbr\u003eProfile: Deba \u003cbr\u003eSize: 120mm \u003cbr\u003eSteel Type: Carbon Steel \u003cbr\u003eSteel: Blue (Aogami) Super, Soft Stainless Clad \u003cbr\u003eHandle: Rosewood \u0026amp; Pakka Ferrule Octagonal\u003cbr\u003eHand Orientation: Ambidextrous\u003c\/p\u003e","brand":"Takeda","offers":[{"title":"Default Title","offer_id":39418845462622,"sku":"FAA-AC206-NA121","price":510.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/files\/MTXX-MH20240327_135738033.jpg?v=1711562688"},{"product_id":"nas-blue-super-br-mini-petit","title":"Takeda NAS Petit 100mm Rosewood Handle (Mini)","description":"\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv\u003e\n\u003cstrong\u003e*Please note that Takeda's knives vary from knife to knife, making each blade unique. There may be some slight variations from the photo presented here. The product photos shows the knife with a Maple handle.\u003cbr\u003e\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003eShosui Takeda is a third-generation blacksmith from Niimi, Okayama. His pursuit to improve with each knife he makes is evident in every blade. He and his two workers have been making the same style of kitchen knives for decades. Takeda san has worked to perfect one of the most challenging steels for a blacksmith to forge. Hitachi Blue Super steel boasts one of the best edge retentions of any steel, it is also very difficult to work with. Takeda is regarded as one of the few knife-makers to master this material, and yet he continues to improve.\u003c\/div\u003e\n\u003cp\u003e\u003cbr\u003eA paring knife is often used for many in-hand tasks such as coring, peeling, and trimming; think apples, artichokes, various fruits and garlic etc. It is an extremely versatile tool that when you get a really good one, you start to wonder how you managed to cook all these years without it.\u003c\/p\u003e\nBrand: Takeda 武田刃物\u003c\/div\u003e\n\u003cdiv\u003eBlacksmith: Shosui Takeda 武田 松水\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp\u003eProducing Area: Niimi-Okayama\/ Japan \u003cbr\u003eProfile: Petit \u003cbr\u003eSize: 100mm \u003cbr\u003eSteel Type: Carbon Steel \u003cbr\u003eSteel: Blue (Aogami) Super, Soft Stainless Clad \u003cbr\u003eHandle: Rosewood \u0026amp; Pakka Ferrule Octagonal \u003cbr\u003eHand Orientation: Ambidextrous\u003cbr\u003e\u003c\/p\u003e","brand":"Takeda","offers":[{"title":"Default Title","offer_id":39414781771870,"sku":"FAA-AC206-BC90","price":510.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/files\/99494A6F-87A3-4897-8A5B-CDE2C6002BAD.jpg?v=1758312726"},{"product_id":"nas-blue-super-br-petit","title":"Takeda NAS Petit 130mm ~ 150mm Rosewood Handle","description":"\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cmeta charset=\"utf-8\"\u003e \u003cstrong\u003e \u003c\/strong\u003e\u003cstrong\u003e*Please note that Takeda's knives vary from knife to knife, making each blade unique. There may be some slight variations from the photo presented here.\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003e\n\u003c\/div\u003e\n\u003cp\u003eShosui Takeda is a third-generation blacksmith from Niimi, Okayama. His pursuit to improve with each knife he makes is evident in every blade. He and his two workers have been making the same style of kitchen knives for decades. Takeda san has worked to perfect one of the most challenging steels for a blacksmith to forge. Hitachi Blue Super steel boasts one of the best edge retentions of any steel, it is also very difficult to work with. Takeda is regarded as one of the few knife-makers to master this material, and yet he continues to improve.\u003cbr\u003e\u003cbr\u003eA petty (utility) knife probably gets used most often after your all-purpose knives. It can be used to cut small fruits, vegetables, and even some smaller cuts of meats (and many many more things, like cutting through plastic wrapping from a grocery trip!) If you have one, for a quick meal for two, you may just get it done without a chef's knife.\u003c\/p\u003e\n\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 1.4em;\"\u003e\u003c\/span\u003eBrand: Takeda 武田刃物\u003c\/div\u003e\n\u003cdiv\u003eBlacksmith: Shosui Takeda 武田 松水\u003c\/div\u003e\n\u003cdiv\u003eProducing Area: Niimi-Okayama\/ Japan\u003c\/div\u003e\n\u003cdiv\u003eProfile: Petit Size: 130mm ~ 150mm\u003c\/div\u003e\n\u003cdiv\u003eSteel Type: Carbon Steel\u003c\/div\u003e\n\u003cdiv\u003eSteel: Blue (Aogami) Super, Soft Stainless Clad\u003c\/div\u003e\n\u003cdiv\u003eHandle: \u003cmeta charset=\"utf-8\"\u003eRosewood \u0026amp; Pakka Ferrule Octagonal\u003c\/div\u003e\n\u003cdiv\u003eHand Orientation: Ambidextrous\u003c\/div\u003e","brand":"Takeda","offers":[{"title":"Default Title","offer_id":39525013028958,"sku":"FAA-AC206-BC150","price":510.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/files\/petit1.jpg?v=1780324569"},{"product_id":"nas-blue-super-br-ko-bocho","title":"Takeda NAS Ko-Bocho 110mm Rosewood Handle","description":"\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv\u003e\n\u003cstrong\u003e*Please note that Takeda's knives vary from knife to knife, making each blade unique. There may be some slight variations from the photo presented here.\u003cbr\u003e\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003eShosui Takeda is a third-generation blacksmith from Niimi, Okayama. His pursuit to improve with each knife he makes is evident in every blade. He and his two workers have been making the same style of kitchen knives for decades. Takeda san has worked to perfect one of the most challenging steels for a blacksmith to forge. Hitachi Blue Super steel boasts one of the best edge retentions of any steel, it is also very difficult to work with. Takeda is regarded as one of the few knife-makers to master this material, and yet he continues to improve.\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cmeta charset=\"utf-8\"\u003e \u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv\u003eA Ko-Bocho is a mini Santoku; an all-purpose blade that is incredibly useful for tight spaces and it is the one that most home cooks should purchase first. Even folks who use paring knives for everything can quickly get used to this blade since it brings so much utility in a compact size.\u003cbr\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp\u003eBrand: Takeda 武田刃物 \u003cbr\u003eBlacksmith: Shosui Takeda 武田 松水 \u003cbr\u003eProducing Area: Niimi-Okayama\/ Japan \u003cbr\u003eProfile: Ko-Bocho \u003cbr\u003eSize: 110mm \u003cbr\u003eSteel Type: Carbon Steel \u003cbr\u003eSteel: Blue (Aogami) Super, Soft Stainless Clad \u003cbr\u003eHandle: Rosewood \u0026amp; Pakka Ferrule Octagonal\u003cbr\u003eHand Orientation: Ambidextrous\u003c\/p\u003e","brand":"Takeda","offers":[{"title":"Default Title","offer_id":12100958322804,"sku":"FAA-AC206-BD110","price":510.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/files\/MTXX-MH20240327_135353651.jpg?v=1711562915"},{"product_id":"nas-blue-super-br-gyuto-210","title":"Takeda NAS Gyuto 210mm Rosewood Handle (Small)","description":"\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv\u003e\n\u003cstrong\u003e*Please note that Takeda's knives vary from knife to knife, making each blade unique. There may be some slight variations from the photo presented here.\u003cbr\u003e\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003eShosui Takeda is a third-generation blacksmith from Niimi, Okayama. His pursuit to improve with each knife he makes is evident in every blade. He and his two workers have been making the same style of kitchen knives for decades. Takeda san has worked to perfect one of the most challenging steels for a blacksmith to forge. Hitachi Blue Super steel boasts one of the best edge retentions of any steel, it is also very difficult to work with. Takeda is regarded as one of the few knife-makers to master this material, and yet he continues to improve.\u003cbr\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003eA chef's knife is the most versatile blade that can handle almost anything in the kitchen. Their shape and often generous edge length mean that whether it's cutting small tomatoes or portioning a large roast, you can do it with one blade. Most cooks have multiple chef's knives and it is not hard to justify getting one more when it has so much utility.\u003c\/div\u003e\n\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 1.4em;\"\u003e \u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cp\u003eBrand: Takeda 武田刃物 \u003cbr\u003eBlacksmith: Shosui Takeda 武田 松水 \u003cbr\u003eProducing Area: Niimi-Okayama\/ Japan \u003cbr\u003eProfile: Gyuto \u003cbr\u003eSize: 210mm \u003cbr\u003eSteel Type: Carbon Steel \u003cbr\u003eSteel: Blue (Aogami) Super, Soft Stainless Clad \u003cbr\u003eHandle: Rosewood \u0026amp; Pakka Ferrule Octagonal \u003cbr\u003eHand Orientation: Ambidextrous\u003c\/p\u003e","brand":"Takeda","offers":[{"title":"Default Title","offer_id":12100957405300,"sku":"FAA-AC206-FA210","price":600.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/files\/gyutosmall1.jpg?v=1780324206"},{"product_id":"takeda-as-blue-super-br-240mm-sasanoha-large","title":"Takeda NAS Sasanoha 240mm Rosewood Handle (Large)","description":"\u003cdiv\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cstrong\u003e*Please note that Takeda's knives vary from knife to knife, making each blade unique. There may be some slight variations from the photo presented here.\u003cbr\u003e\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003eShosui Takeda is a third-generation blacksmith from Niimi, Okayama. His pursuit to improve with each knife he makes is evident in every blade. He and his two workers have been making the same style of kitchen knives for decades. Takeda san has worked to perfect one of the most challenging steels for a blacksmith to forge. Hitachi Blue Super steel boasts one of the best edge retentions of any steel, it is also very difficult to work with. Takeda is regarded as one of the few knife-makers to master this material, and yet he continues to improve.\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cmeta charset=\"utf-8\"\u003e \u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\u003cspan data-sheets-value=\"{\u0026quot;1\u0026quot;:2,\u0026quot;2\u0026quot;:\u0026quot;A chef's knife ('Gyuto' in Japanese) is the most versatile blade that can handle almost anything in the kitchen. Their shape and often generous edge length mean that whether it's cutting small tomatoes or portioning a large roast, you can do it with one blade. Most cooks have multiple chef's knives and it is not hard to justify getting one more when it has so much utility.\u0026quot;}\" data-sheets-userformat='{\"2\":14849,\"3\":{\"1\":0},\"12\":0,\"14\":{\"1\":2,\"2\":0},\"15\":\"Arial\",\"16\":11}'\u003eA chef's knife is the most versatile blade that can handle almost anything in the kitchen. Their shape and often generous edge length mean that whether it's cutting small tomatoes or portioning a large roast, you can do it with one blade. Most cooks have multiple chef's knives and it is not hard to justify getting one more when it has so much utility.\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp\u003eBrand: Takeda 武田刃物 \u003cbr\u003eBlacksmith: Shosui Takeda 武田 松水 \u003cbr\u003eProducing Area: Niimi-Okayama\/ Japan \u003cbr\u003eProfile: Sasanoha \u003cbr\u003eSize: 240mm \u003cbr\u003eSteel Type: Carbon Steel \u003cbr\u003eSteel: Blue (Aogami) Super, Soft Iron Clad \u003cbr\u003eHandle: Rosewood \u0026amp; Pakka Ferrule Octagonal \u003cbr\u003eHand Orientation: Ambidextrous\u003c\/p\u003e","brand":"Takeda","offers":[{"title":"Default Title","offer_id":12100948426868,"sku":"FAA-AC106-FC240","price":675.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/files\/20241204-112930.jpg?v=1733330017"},{"product_id":"takeda-nas-blue-super-br-120mm-nakiri-small1","title":"Takeda NAS Ko Nakiri 90mm Rosewood Handle (Small)","description":"\u003cdiv\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv\u003e\n\u003cstrong\u003e*Please note that Takeda's knives vary from knife to knife, making each blade unique. There may be some slight variations from the photo presented here.\u003cbr\u003e\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eShosui Takeda is a third-generation blacksmith from Niimi, Okayama. His pursuit to improve with each knife he makes is evident in every blade. He and his two workers have been making the same style of kitchen knives for decades. Takeda san has worked to perfect one of the most challenging steels for a blacksmith to forge. Hitachi Blue Super steel boasts one of the best edge retentions of any steel, it is also very difficult to work with. Takeda is regarded as one of the few knife-makers to master this material, and yet he continues to improve.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cspan data-sheets-value='{\"1\":2,\"2\":\"Nakiri is a versatile blade that excels in processing large amounts of vegetables and the rectangular shape is also very useful to pick up all the chopped bits!\"}' data-sheets-userformat='{\"2\":14849,\"3\":{\"1\":0},\"12\":0,\"14\":{\"1\":2,\"2\":0},\"15\":\"Arial\",\"16\":11}'\u003eNakiri is a versatile blade that excels in processing large amounts of vegetables and the rectangular shape is also very useful to pick up all the chopped bits!\u003cbr\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp\u003eBrand: Takeda 武田刃物 \u003cbr\u003eBlacksmith: Shosui Takeda 武田 松水 \u003cbr\u003eProducing Area: Niimi-Okayama\/ Japan \u003cbr\u003eProfile: Nakiri \u003cbr\u003eSize: 90mm \u003cbr\u003eSteel Type: Carbon Steel \u003cbr\u003eSteel: Blue (Aogami) Super, Soft Stainless Clad \u003cbr\u003eHandle: Rosewood \u0026amp; Pakka Ferrule Octagonal \u003cbr\u003eHand Orientation: Ambidextrous\u003c\/p\u003e\n\u003cdiv id=\"gtx-trans\" style=\"position: absolute; left: 101px; top: 265.691px;\"\u003e\n\u003cdiv class=\"gtx-trans-icon\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Takeda","offers":[{"title":"Default Title","offer_id":12100958519412,"sku":"FAA-AC206-DA120","price":510.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/files\/konakiri1.jpg?v=1780324423"},{"product_id":"takeda-nas-blue-super-br-210mm-kiritsuke-small","title":"Takeda NAS Kiritsuke 224mm Rosewood Handle (Small)","description":"\u003cp\u003e\u003ciframe width=\"460\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/Qoi7eHcH2nA\" title=\"YouTube video player\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cmeta charset=\"utf-8\"\u003e*Please note that Takeda's knives vary from knife to knife, making each blade unique. There may be some slight variations from the photo presented here.\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv\u003eShosui Takeda is a third-generation blacksmith from Niimi, Okayama. His pursuit to improve with each knife he makes is evident in every blade. He and his two workers have been making the same style of kitchen knives for decades. Takeda san has worked to perfect one of the most challenging steels for a blacksmith to forge. Hitachi Blue Super steel boasts one of the best edge retentions of any steel, it is also very difficult to work with. Takeda is regarded as one of the few knife-makers to master this material, and yet he continues to improve.\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cmeta charset=\"utf-8\"\u003e \u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cspan data-sheets-userformat='{\"2\":14849,\"3\":{\"1\":0},\"12\":0,\"14\":{\"1\":2,\"2\":2173750},\"15\":\"Roboto, sans-serif\",\"16\":11}' data-sheets-value=\"{\u0026quot;1\u0026quot;:2,\u0026quot;2\u0026quot;:\u0026quot;A kiritsuke-gyuto is a chef's knife with a slanted tip from a traditional single-sided blade called a kiritsuke. It is essentially a chef's knife with a twist. It serves the same function as an all-purpose knife, and although some swear that the accentuated tip makes it easier to execute fine cuts, we find that the k-tip mostly offers aesthetic power boost (rough guess 50%).\u0026quot;}\"\u003eA kiritsuke-gyuto is a chef's knife with a slanted tip from a traditional single-sided blade called a kiritsuke. It is essentially a chef's knife with a twist. It serves the same function as an all-purpose knife, and although some swear that the accentuated tip makes it easier to execute fine cuts, we find that the k-tip mostly offers aesthetic power boost (rough guess 50%).\u003cbr\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp\u003eBrand: Takeda 武田刃物 \u003cbr\u003eBlacksmith: Shosui Takeda 武田 松水 \u003cbr\u003eProducing Area: Niimi-Okayama\/ Japan \u003cbr\u003eProfile: Kiritsuke Gyuto\u003cbr\u003eSize: 224mm \u003cbr\u003eSteel Type: Carbon Steel \u003cbr\u003eSteel: Blue (Aogami) Super, Soft Stainless Clad \u003cbr\u003eHandle: Rosewood \u0026amp; Pakka Ferrule Octagonal \u003cbr\u003eHand Orientation: Ambidextrous\u003c\/p\u003e","brand":"Takeda","offers":[{"title":"Default Title","offer_id":12100955570292,"sku":"FAA-AC206-EA210","price":600.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/files\/F3312003-C020-4F18-82BE-1F0DD0BC058D.jpg?v=1758312341"},{"product_id":"takeda-nas-blue-super-br-240mm-gyuto-medium","title":"Takeda NAS Gyuto 240mm Rosewood Handle (Medium)","description":"\u003cp\u003e\u003ciframe width=\"460\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/IslO6UmMscE\" title=\"YouTube video player\"\u003e\u003c\/iframe\u003e\u003cbr\u003e\u003cstrong\u003e*Please note that Takeda's knives vary from knife to knife, making each blade unique. There may be some slight variations from the photo presented here.\u003cbr\u003e\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cdiv\u003e\n\u003cdiv\u003eShosui Takeda is a third-generation blacksmith from Niimi, Okayama. His pursuit to improve with each knife he makes is evident in every blade. He and his two workers have been making the same style of kitchen knives for decades. Takeda san has worked to perfect one of the most challenging steels for a blacksmith to forge. Hitachi Blue Super steel boasts one of the best edge retentions of any steel, it is also very difficult to work with. Takeda is regarded as one of the few knife-makers to master this material, and yet he continues to improve.\u003cbr\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eA chef's knife ('Gyuto' in Japanese) is the most versatile blade that can handle almost anything in the kitchen. Their shape and often generous edge length mean that whether it's cutting small tomatoes or portioning a large roast, you can do it with one blade. Most cooks have multiple chef's knives and it is not hard to justify getting one more when it has so much utility.\u003cbr\u003e\u003cbr\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eBrand: Takeda 武田刃物\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\nBlacksmith: Shosui Takeda 武田 松水 \u003cbr\u003eProducing Area: Niimi-Okayama\/ Japan \u003cbr\u003eProfile: Gyuto \u003cbr\u003eSize: 240mm \u003cbr\u003eSteel Type: Carbon Steel \u003cbr\u003eSteel: Blue (Aogami) Super, Soft Stainless Clad \u003cbr\u003eHandle: Rosewood \u0026amp; Pakka Ferrule Octagonal\u003cbr\u003eHand Orientation: Ambidextrous\u003c\/div\u003e","brand":"Takeda","offers":[{"title":"Default Title","offer_id":12100957438068,"sku":"FAA-AC206-FA240","price":675.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/files\/gyutomedium1.jpg?v=1780324244"},{"product_id":"takeda-nas-blue-super-br-270mm-gyuto-large","title":"Takeda NAS Gyuto 270mm Rosewood Handle (Large)","description":"\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cstrong\u003e*Please note that Takeda's knives vary from knife to knife, making each blade unique. There may be some slight variations from the photo presented here.\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv\u003eShosui Takeda is a third-generation blacksmith from Niimi, Okayama. His pursuit to improve with each knife he makes is evident in every blade. He and his two workers have been making the same style of kitchen knives for decades. Takeda san has worked to perfect one of the most challenging steels for a blacksmith to forge. Hitachi Blue Super steel boasts one of the best edge retentions of any steel, it is also very difficult to work with. Takeda is regarded as one of the few knife-makers to master this material, and yet he continues to improve.\u003cbr\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003eA chef's knife is the most versatile blade that can handle almost anything in the kitchen. Their shape and often generous edge length mean that whether it's cutting small tomatoes or portioning a large roast, you can do it with one blade. Most cooks have multiple chef's knives and it is not hard to justify getting one more when it has so much utility.\u003c\/div\u003e\n\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 1.4em;\"\u003e\u003cspan\u003e\u003c\/span\u003e \u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cp\u003eBrand: Takeda 武田刃物 \u003cbr\u003eBlacksmith: Shosui Takeda 武田 松水 \u003cbr\u003eProducing Area: Niimi-Okayama\/ Japan \u003cbr\u003eProfile: Gyuto \u003cbr\u003eSize: 270mm \u003cbr\u003eSteel Type: Carbon Steel \u003cbr\u003eSteel: Blue (Aogami) Super, Soft Stainless Clad \u003cbr\u003eHandle: Rosewood \u0026amp; Pakka Ferrule Octagonal \u003cbr\u003eHand Orientation: Ambidextrous\u003c\/p\u003e","brand":"Takeda","offers":[{"title":"Default Title","offer_id":12100957667444,"sku":"FAA-AC206-FA270","price":750.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/files\/20241204-111449.jpg?v=1733329329"},{"product_id":"takeda-nas-blue-super-br-300mm-gyuto-x-large","title":"Takeda NAS Gyuto 300mm Rosewood Handle (Extra Large)","description":"\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv\u003e\n\u003cstrong\u003e*Please note that Takeda's knives vary from knife to knife, making each blade unique. There may be some slight variations from the photo presented here.\u003cbr\u003e\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003eShosui Takeda is a third-generation blacksmith from Niimi, Okayama. His pursuit to improve with each knife he makes is evident in every blade. He and his two workers have been making the same style of kitchen knives for decades. Takeda san has worked to perfect one of the most challenging steels for a blacksmith to forge. Hitachi Blue Super steel boasts one of the best edge retentions of any steel, it is also very difficult to work with. Takeda is regarded as one of the few knife-makers to master this material, and yet he continues to improve.\u003cbr\u003e\u003cbr\u003eA chef's knife ('Gyuto' in Japanese) is the most versatile blade that can handle almost anything in the kitchen. Their shape and often generous edge length mean that whether it's cutting small tomatoes or portioning a large roast, you can do it with one blade. Most cooks have multiple chef's knives and it is not hard to justify getting one more when it has so much utility.\u003cbr\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 1.4em;\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003c\/span\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cstyle type=\"text\/css\"\u003e\u003c!--\ntd {border: 1px solid #ccc;}br {mso-data-placement:same-cell;}\n--\u003e\u003c\/style\u003e\n\u003cdiv\u003e\n\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 1.4em;\"\u003e\u003cspan data-sheets-value=\"{\u0026quot;1\u0026quot;:2,\u0026quot;2\u0026quot;:\u0026quot;A chef's knife ('Gyuto' in Japanese) is the most versatile blade that can handle almost anything in the kitchen. Their shape and often generous edge length mean that whether it's cutting small tomatoes or portioning a large roast, you can do it with one blade. Most cooks have multiple chef's knives and it is not hard to justify getting one more when it has so much utility.\u0026quot;}\" data-sheets-userformat='{\"2\":14849,\"3\":{\"1\":0},\"12\":0,\"14\":{\"1\":2,\"2\":0},\"15\":\"Arial\",\"16\":11}'\u003e\u003c\/span\u003e\u003c\/span\u003eBrand: Takeda 武田刃物 \u003cbr\u003eBlacksmith: Shosui Takeda 武田 松水 \u003cbr\u003eProducing Area: Niimi-Okayama\/ Japan \u003cbr\u003eProfile: Gyuto \u003cbr\u003eSize: 300mm \u003cbr\u003eSteel Type: Carbon Steel \u003cbr\u003eSteel: Blue (Aogami) Super, Soft Stainless Clad \u003cbr\u003eHandle: Rosewood \u0026amp; Pakka Ferrule Octagonal \u003cbr\u003eHand Orientation: Ambidextrous\u003c\/div\u003e","brand":"Takeda","offers":[{"title":"Default Title","offer_id":12100957700212,"sku":"FAA-AC206-FA300","price":900.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/files\/MTXX-MH20240316_102520328.jpg?v=1710599415"},{"product_id":"takeda-nas-blue-super-br-270mm-yanagiba-x-large","title":"Takeda NAS Yanagiba 270mm Rosewood Handle (Extra Large)","description":"\u003cdiv\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv\u003e\n\u003cstrong\u003e*Please note that Takeda's knives vary from knife to knife, making each blade unique. There may be some slight variations from the photo presented here.\u003cbr\u003e\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003eShosui Takeda is a third-generation blacksmith from Niimi, Okayama. His pursuit to improve with each knife he makes is evident in every blade. He and his two workers have been making the same style of kitchen knives for decades. Takeda san has worked to perfect one of the most challenging steels for a blacksmith to forge. Hitachi Blue Super steel boasts one of the best edge retentions of any steel, it is also very difficult to work with. Takeda is regarded as one of the few knife-makers to master this material, and yet he continues to improve.\u003cbr\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cstyle type=\"text\/css\"\u003e\u003c!--\ntd {border: 1px solid #ccc;}br {mso-data-placement:same-cell;}\n--\u003e\u003c\/style\u003e\n\u003cdiv\u003e\n\u003cspan data-sheets-value=\"{\u0026quot;1\u0026quot;:2,\u0026quot;2\u0026quot;:\u0026quot;A slicer ('Sujiihki' in Japanese) is a valuable tool for skinning, trimming and\/or portioning protein items (fillet of salmon or turkey breast). Depending on the length, professionals use it as a utility blade or use it during service on the line. For home cooks, a slicer is a great blade for those special times of the year where you want to get even slices without striations on your turkey breasts and other roasts.\u0026quot;}\" data-sheets-userformat='{\"2\":14849,\"3\":{\"1\":0},\"12\":0,\"14\":{\"1\":2,\"2\":0},\"15\":\"Arial\",\"16\":11}'\u003eA slicer is a valuable tool for skinning, trimming and\/or portioning protein items (fillet of salmon or turkey breast). Depending on the length, professionals use it as a utility blade or use it during service on the line. For home cooks, a slicer is a great blade for those special times of the year where you want to get even slices without striations on your turkey breasts and other roasts.\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cp\u003e \u003cbr\u003eBrand: Takeda 武田刃物\u003cbr\u003eBlacksmith: Shosui Takeda 武田 松水 \u003cbr\u003eProducing Area: Niimi-Okayama\/ Japan \u003cbr\u003eProfile: Yanagiba \u003cbr\u003eSize: 270mm \u003cbr\u003eSteel Type: Carbon Steel \u003cbr\u003eSteel: Blue (Aogami) Super, Soft Stainless Clad \u003cbr\u003eHandle: Rosewood \u0026amp; Pakka Ferrule Octagonal \u003cbr\u003eHand Orientation: Ambidextrous\u003c\/p\u003e","brand":"Takeda","offers":[{"title":"Default Title","offer_id":12100961140852,"sku":"FAA-AC206-IA270","price":750.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/files\/MTXX-MH20240316_102750746.jpg?v=1710599430"},{"product_id":"takeda-nas-blue-super-br-270mm-sasanoha-x-large","title":"Takeda NAS Sasanoha 270mm Rosewood Handle (Extra Large)","description":"\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv\u003e\n\u003cstrong\u003e*Please note that Takeda's knives vary from knife to knife, making each blade unique. There may be some slight variations from the photo presented here.\u003cbr\u003e\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003eShosui Takeda is a third-generation blacksmith from Niimi, Okayama. His pursuit to improve with each knife he makes is evident in every blade. He and his two workers have been making the same style of kitchen knives for decades. Takeda san has worked to perfect one of the most challenging steels for a blacksmith to forge. Hitachi Blue Super steel boasts one of the best edge retentions of any steel, it is also very difficult to work with. Takeda is regarded as one of the few knife-makers to master this material, and yet he continues to improve.\u003cbr\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cstyle type=\"text\/css\"\u003e\u003c!--\ntd {border: 1px solid #ccc;}br {mso-data-placement:same-cell;}\n--\u003e\u003c\/style\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\u003cspan data-sheets-value=\"{\u0026quot;1\u0026quot;:2,\u0026quot;2\u0026quot;:\u0026quot;A chef's knife ('Gyuto' in Japanese) is the most versatile blade that can handle almost anything in the kitchen. Their shape and often generous edge length mean that whether it's cutting small tomatoes or portioning a large roast, you can do it with one blade. Most cooks have multiple chef's knives and it is not hard to justify getting one more when it has so much utility.\u0026quot;}\" data-sheets-userformat='{\"2\":14849,\"3\":{\"1\":0},\"12\":0,\"14\":{\"1\":2,\"2\":0},\"15\":\"Arial\",\"16\":11}'\u003eA chef's knife is the most versatile blade that can handle almost anything in the kitchen. Their shape and often generous edge length mean that whether it's cutting small tomatoes or portioning a large roast, you can do it with one blade. Most cooks have multiple chef's knives and it is not hard to justify getting one more when it has so much utility.\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp\u003eBrand: Takeda 武田刃物 \u003cbr\u003eBlacksmith: Shosui Takeda 武田 松水 \u003cbr\u003eProducing Area: Niimi-Okayama\/ Japan \u003cbr\u003eProfile: Sasanoha \u003cbr\u003eSize: 270mm \u003cbr\u003eSteel Type: Carbon Steel \u003cbr\u003eSteel: Blue (Aogami) Super, Soft Stainless Clad \u003cbr\u003eHandle: Rosewood \u0026amp; Pakka Ferrule Octagonal \u003cbr\u003eHand Orientation: Ambidextrous\u003c\/p\u003e","brand":"Takeda","offers":[{"title":"Default Title","offer_id":12100960977012,"sku":"FAA-AC206-FC270","price":750.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/files\/20241204-113445.jpg?v=1733330322"},{"product_id":"copy-of-nas-blue-super-br-sasanoha-large","title":"Takeda NAS Sasanoha 190mm Rosewood Handle (Small)","description":"\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003e*Please note that Takeda's knives vary from knife to knife, making each blade unique. There may be some slight variations from the photo presented here.\u003cbr\u003e\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003eShosui Takeda is a third-generation blacksmith from Niimi, Okayama. His pursuit to improve with each knife he makes is evident in every blade. He and his two workers have been making the same style of kitchen knives for decades. Takeda san has worked to perfect one of the most challenging steels for a blacksmith to forge. Hitachi Blue Super steel boasts one of the best edge retentions of any steel, it is also very difficult to work with. Takeda is regarded as one of the few knife-makers to master this material, and yet he continues to improve.\u003cbr\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003eA chef's knife is the most versatile blade that can handle almost anything in the kitchen. Their shape and often generous edge length mean that whether it's cutting small tomatoes or portioning a large roast, you can do it with one blade. Most cooks have multiple chef's knives and it is not hard to justify getting one more when it has so much utility.\u003c\/div\u003e\n\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 1.4em;\"\u003e \u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cp\u003eBrand: Takeda 武田刃物 \u003cbr\u003eBlacksmith: Shosui Takeda 武田 松水 \u003cbr\u003eProducing Area: Niimi-Okayama\/ Japan \u003cbr\u003eProfile: Sasanoha \u003cbr\u003eSize: 190mm \u003cbr\u003eSteel Type: Carbon Steel \u003cbr\u003eSteel: Blue (Aogami) Super, Soft Stainless Clad \u003cbr\u003eHandle: \u003cmeta charset=\"utf-8\"\u003eRosewood \u0026amp; Pakka Ferrule Octagonal \u003cbr\u003eHand Orientation: Ambidextrous\u003c\/p\u003e","brand":"Takeda","offers":[{"title":"Default Title","offer_id":12100960780404,"sku":"FAA-AC206-FC190","price":540.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/files\/sasanohasmall1.jpg?v=1780324543"},{"product_id":"nas-blue-super-br-kogatana","title":"Takeda NAS Kogatana 170mm ~ 200mm","description":"\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cstrong\u003e*Please note that Takeda's knives vary from knife to knife, making each blade unique. There may be some slight variations from the photo presented here.\u003cbr\u003e\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003eShosui Takeda is a third-generation blacksmith from Niimi, Okayama. His pursuit to improve with each knife he makes is evident in every blade. He and his two workers have been making the same style of kitchen knives for decades. Takeda san has worked to perfect one of the most challenging steels for a blacksmith to forge. Hitachi Blue Super steel boasts one of the best edge retentions of any steel, it is also very difficult to work with. Takeda is regarded as one of the few knife-makers to master this material, and yet he continues to improve.\u003cbr\u003e\u003cbr\u003eA Kogatana is a traditional Japanese knife that packs a lot of utility. The carbon steel is easy to sharpen on the stones and it can be used for cleaning mushrooms, light butchery, whittling, opening boxes, letters and more. \u003cbr\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eBrand: Takeda 武田刃物\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eBlacksmith: Shosui Takeda 武田 松水\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eProducing Area: Niimi-Okayama\/ Japan\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eSize: 170mm - 200mm\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eSteel Type: Carbon Steel\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eSteel: Blue (Aogami) Super, Soft Stainless Clad\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eHandle: Stainless Clad Tang\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eHand Orientation: Ambidextrous\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Takeda","offers":[{"title":"Default Title","offer_id":32078185267294,"sku":"FABBB-AC2-182","price":300.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/files\/MTXX-MH20240327_140031583.jpg?v=1711562963"},{"product_id":"takeda-nas-blue-super-br-195mm-deba-large","title":"Takeda NAS Deba 195mm Rosewood Handle (Large)","description":"\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv\u003e\n\u003cstrong\u003e*Please note that Takeda's knives vary from knife to knife, making each blade unique. There may be some slight variations from the photo presented here.\u003cbr\u003e\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003eShosui Takeda is a third-generation blacksmith from Niimi, Okayama. His pursuit to improve with each knife he makes is evident in every blade. He and his two workers have been making the same style of kitchen knives for decades. Takeda san has worked to perfect one of the most challenging steels for a blacksmith to forge. Hitachi Blue Super steel boasts one of the best edge retentions of any steel, it is also very difficult to work with. Takeda is regarded as one of the few knife-makers to master this material, and yet he continues to improve.\u003cbr\u003e\u003cbr\u003eTakeda's Deba is a Japanese fish filleting\/butchery knife that is double-bevelled. Despite its Santoku-like profile, it does not perform well on dense produce; however, it excels in deboning various fish, thanks to its weight and bevel shape. The technique of using a deba is quite different from using a flexible filleting knife (Western-style fish deboning), but in practiced hands, both styles can yield very good results. We recommend a deba for any cook looking to get better at filleting fish and sharpening a wide bevel knife in Japanese fashion.\u003cbr\u003e\n\u003c\/div\u003e\n\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 1.4em;\"\u003e \u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cp\u003eBrand: Takeda 武田刃物 \u003cbr\u003eBlacksmith: Shosui Takeda 武田 松水 \u003cbr\u003eProducing Area: Niimi-Okayama\/ Japan \u003cbr\u003eProfile: Deba \u003cbr\u003eSize: 195mm \u003cbr\u003eSteel Type: Carbon Steel \u003cbr\u003eSteel: Blue (Aogami) Super, Soft Stainless Clad \u003cbr\u003eHandle: Rosewood \u0026amp; Pakka Ferrule Octagonal\u003cspan\u003e\u003c\/span\u003e\u003cbr\u003eHand Orientation: Ambidextrous\u003c\/p\u003e","brand":"Takeda","offers":[{"title":"Default Title","offer_id":39340809814110,"sku":"P0002S","price":750.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/files\/Deba1.jpg?v=1780324148"},{"product_id":"takeda-nas-blue-super-br-150mm-mioroshi-deba-small","title":"Takeda NAS Mioroshi 150mm Rosewood Handle (Small)","description":"\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cp\u003e\u003cstrong\u003e*Please note that Takeda's knives vary from knife to knife, making each blade unique. There may be some slight variations from the photo presented here.\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eShosui Takeda is a third generation blacksmith from Niimi, Okayama. His pursuit to improve with each knife he makes is evident in every blade. He and his two workers have been making the same style of kitchen knives for decades. Takeda san has worked to perfect one of the most challenging steels for a blacksmith to forge. Hitachi Blue Super steel boasts one of the best edge retentions of any steel, it is also very difficult to work with. Takeda is regarded as one of the few knife-makers to master this material, and yet he continues to improve.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003eBrand: Takeda 武田刃物 \u003cbr\u003eBlacksmith: Shosui Takeda 武田 松水 \u003cbr\u003eProducing Area: Niimi-Okayama\/ Japan \u003cbr\u003eProfile: Mioroshi \u003cbr\u003eSize: 150mm \u003cbr\u003eSteel Type: Carbon Steel \u003cbr\u003eSteel: Blue (Aogami) Super, Soft Stainless Clad \u003cbr\u003eHandle: Rosewood \u0026amp; Pakka Ferrule Octagonal \u003cbr\u003eHand Orientation: Ambidextrous\u003c\/p\u003e","brand":"Takeda","offers":[{"title":"Default Title","offer_id":12100958355572,"sku":"FAA-AC206-NF150","price":540.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/files\/MTXX-MH20240327_135547189.jpg?v=1711562533"},{"product_id":"takeda-nas-blue-super-br-180mm-mioroshi-deba-medium","title":"Takeda NAS Mioroshi 180mm Rosewood Handle (Medium)","description":"\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cstrong\u003e*Please note that Takeda's knives vary from knife to knife, making each blade unique. There may be some slight variations from the photo presented here.\u003cbr\u003e\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003eShosui Takeda is a third-generation blacksmith from Niimi, Okayama. His pursuit to improve with each knife he makes is evident in every blade. He and his two workers have been making the same style of kitchen knives for decades. Takeda san has worked to perfect one of the most challenging steels for a blacksmith to forge. Hitachi Blue Super steel boasts one of the best edge retentions of any steel, it is also very difficult to work with. Takeda is regarded as one of the few knife-makers to master this material, and yet he continues to improve.\u003c\/div\u003e\n\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 1.4em;\"\u003e \u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cspan data-sheets-userformat='{\"2\":14849,\"3\":{\"1\":0},\"12\":0,\"14\":{\"1\":2,\"2\":0},\"15\":\"Arial\",\"16\":11}' data-sheets-value='{\"1\":2,\"2\":\"A Deba is a traditional Japanese fish filleting\/butchery knife that is single-sided\/bevelled. Despite its Santoku-like profile, it does not perform well on dense produce; however, it excels in deboning various fish, thanks to its weight and bevel shape. The technique of using a deba is quite different from using a flexible filleting knife (Western style fish deboning), but in practiced hands, both styles can yield very good results. We recommend a deba for any cook looking to get better at filleting fish and sharpening a single bevel knife in Japanese fashion.\"}'\u003eA Mioroshi Deba is a traditional Japanese fish filleting\/butchery knife that is single-sided\/bevelled. The shape is like a cross between a Deba and a Yanagiba. Despite its Gytuo-like profile, it does not perform well on dense produce; however, it excels in deboning various fish, thanks to its weight and bevel shape. The technique of using a deba is quite different from using a flexible filleting knife (Western style fish deboning), but in practiced hands, both styles can yield very good results. We recommend a deba for any cook looking to get better at filleting fish and sharpening a single bevel knife in Japanese fashion.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eBrand: Takeda 武田刃物 \u003cbr\u003eBlacksmith: Shosui Takeda 武田 松水 \u003cbr\u003eProducing Area: Niimi-Okayama\/ Japan \u003cbr\u003eProfile: Mioroshi \u003cbr\u003eSize: 180mm \u003cbr\u003eSteel Type: Carbon Steel \u003cbr\u003eSteel: Blue (Aogami) Super, Soft Stainless Clad \u003cbr\u003eHandle: Rosewood \u0026amp; Pakka Ferrule Octagonal \u003cbr\u003eHand Orientation: Ambidextrous\u003c\/p\u003e","brand":"Takeda","offers":[{"title":"Default Title","offer_id":12100958421108,"sku":"FAA-AC206-NF180","price":600.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/files\/MTXX-MH20240323_111804770.jpg?v=1711207786"},{"product_id":"takeda-nas-blue-super-br-210mm-mioroshi-deba-large","title":"Takeda NAS Mioroshi 210mm Rosewood Handle (Large)","description":"\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv\u003e\n\u003cstrong\u003e*Please note that Takeda's knives vary from knife to knife, making each blade unique. There may be some slight variations from the photo presented here.\u003cbr\u003e\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003eShosui Takeda is a third-generation blacksmith from Niimi, Okayama. His pursuit to improve with each knife he makes is evident in every blade. He and his two workers have been making the same style of kitchen knives for decades. Takeda san has worked to perfect one of the most challenging steels for a blacksmith to forge. Hitachi Blue Super steel boasts one of the best edge retentions of any steel, it is also very difficult to work with. Takeda is regarded as one of the few knife-makers to master this material, and yet he continues to improve.\u003cbr\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cspan data-sheets-userformat='{\"2\":14849,\"3\":{\"1\":0},\"12\":0,\"14\":{\"1\":2,\"2\":0},\"15\":\"Arial\",\"16\":11}' data-sheets-value='{\"1\":2,\"2\":\"A Deba is a traditional Japanese fish filleting\/butchery knife that is single-sided\/bevelled. Despite its Santoku-like profile, it does not perform well on dense produce; however, it excels in deboning various fish, thanks to its weight and bevel shape. The technique of using a deba is quite different from using a flexible filleting knife (Western style fish deboning), but in practiced hands, both styles can yield very good results. We recommend a deba for any cook looking to get better at filleting fish and sharpening a single bevel knife in Japanese fashion.\"}'\u003eTakeda's Mioroshi Deba is a Japanese fish filleting\/butchery knife that is double bevelled. The shape is like a cross between a Deba and a Yanagiba. Despite its Gytuo-like profile, it does not perform well on dense produce; however, it excels in deboning various fish, thanks to its weight and bevel shape. The technique of using a deba is quite different from using a flexible filleting knife (Western-style fish deboning), but in practiced hands, both styles can yield very good results. We recommend a deba for any cook looking to get better at filleting fish and sharpening a wide bevel knife in Japanese fashion.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp\u003eBrand: Takeda 武田刃物 \u003cbr\u003eBlacksmith: Shosui Takeda 武田 松水 \u003cbr\u003eProducing Area: Niimi-Okayama\/ Japan \u003cbr\u003eProfile: Mioroshi \u003cbr\u003eSize: 210mm \u003cbr\u003eSteel Type: Carbon Steel \u003cbr\u003eSteel: Blue (Aogami) Super, Soft Stainless Clad \u003cbr\u003eHandle: Rosewood \u0026amp; Pakka Ferrule Octagonal \u003cbr\u003eHand Orientation: Ambidextrous\u003c\/p\u003e","brand":"Takeda","offers":[{"title":"Default Title","offer_id":12100958453876,"sku":"FAA-AC206-NF210","price":675.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/files\/20250227-123414.jpg?v=1740677945"},{"product_id":"takeda-nas-blue-super-br-240mm-mioroshi-deba-x-large","title":"Takeda NAS Mioroshi 240mm Rosewood Handle (Extra Large)","description":"\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cstrong\u003e*Please note that Takeda's knives vary from knife to knife, making each blade unique. There may be some slight variations from the photo presented here.\u003cbr\u003e\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003eShosui Takeda is a third-generation blacksmith from Niimi, Okayama. His pursuit to improve with each knife he makes is evident in every blade. He and his two workers have been making the same style of kitchen knives for decades. Takeda san has worked to perfect one of the most challenging steels for a blacksmith to forge. Hitachi Blue Super steel boasts one of the best edge retentions of any steel, it is also very difficult to work with. Takeda is regarded as one of the few knife-makers to master this material, and yet he continues to improve.\u003c\/div\u003e\n\u003cspan\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cspan data-sheets-value='{\"1\":2,\"2\":\"A Deba is a traditional Japanese fish filleting\/butchery knife that is single-sided\/bevelled. Despite its Santoku-like profile, it does not perform well on dense produce; however, it excels in deboning various fish, thanks to its weight and bevel shape. The technique of using a deba is quite different from using a flexible filleting knife (Western style fish deboning), but in practiced hands, both styles can yield very good results. We recommend a deba for any cook looking to get better at filleting fish and sharpening a single bevel knife in Japanese fashion.\"}' data-sheets-userformat='{\"2\":14849,\"3\":{\"1\":0},\"12\":0,\"14\":{\"1\":2,\"2\":0},\"15\":\"Arial\",\"16\":11}'\u003eA Mioroshi Deba is a traditional Japanese fish filleting\/butchery knife that is single-sided\/bevelled. The shape is like a cross between a Deba and a Yanagiba. Despite its Gytuo-like profile, it does not perform well on dense produce; however, it excels in deboning various fish, thanks to its weight and bevel shape. The technique of using a deba is quite different from using a flexible filleting knife (Western style fish deboning), but in practiced hands, both styles can yield very good results. We recommend a deba for any cook looking to get better at filleting fish and sharpening a single bevel knife in Japanese fashion.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003eBrand: Takeda 武田刃物 \u003cbr\u003eBlacksmith: Shosui Takeda 武田 松水 \u003cbr\u003eProducing Area: Niimi-Okayama\/ Japan \u003cbr\u003eProfile: Mioroshi \u003cbr\u003eSize: 240mm \u003cbr\u003eSteel Type: Carbon Steel \u003cbr\u003eSteel: Blue (Aogami) Super, Soft Stainless Clad \u003cbr\u003eHandle: Rosewood \u0026amp; Pakka Ferrule Octagonal \u003cbr\u003eHand Orientation: Ambidextrous\u003c\/p\u003e","brand":"Takeda","offers":[{"title":"Default Title","offer_id":12100958486644,"sku":"FAA-AC206-NF240","price":750.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/files\/MTXX-MH20240323_111438931_43abb30a-6e03-4031-b2f0-a34cf03a0af5.jpg?v=1711207754"},{"product_id":"takeda-nas-blue-super-br-270mm-kiritsuke","title":"Takeda NAS Kiritsuke 270mm Rosewood Handle (Large)","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003c\/strong\u003e\u003cstrong\u003e*Please note that Takeda's knives vary from knife to knife, making each blade unique. There may be some slight variations from the photo presented here. \u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cdiv\u003eShosui Takeda is a third-generation blacksmith from Niimi, Okayama. His pursuit to improve with each knife he makes is evident in every blade. He and his two workers have been making the same style of kitchen knives for decades. Takeda san has worked to perfect one of the most challenging steels for a blacksmith to forge. Hitachi Blue Super steel boasts one of the best edge retentions of any steel, it is also very difficult to work with. Takeda is regarded as one of the few knife-makers to master this material, and yet he continues to improve.\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cmeta charset=\"utf-8\"\u003e \u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cspan data-sheets-userformat='{\"2\":14849,\"3\":{\"1\":0},\"12\":0,\"14\":{\"1\":2,\"2\":2173750},\"15\":\"Roboto, sans-serif\",\"16\":11}' data-sheets-value=\"{\u0026quot;1\u0026quot;:2,\u0026quot;2\u0026quot;:\u0026quot;A kiritsuke-gyuto is a chef's knife with a slanted tip from a traditional single-sided blade called a kiritsuke. It is essentially a chef's knife with a twist. It serves the same function as an all-purpose knife, and although some swear that the accentuated tip makes it easier to execute fine cuts, we find that the k-tip mostly offers aesthetic power boost (rough guess 50%).\u0026quot;}\"\u003eA kiritsuke-gyuto is a chef's knife with a slanted tip from a traditional single-sided blade called a kiritsuke. It is essentially a chef's knife with a twist. It serves the same function as an all-purpose knife, and although some swear that the accentuated tip makes it easier to execute fine cuts, we find that the k-tip mostly offers aesthetic power boost (rough guess 50%).\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cspan data-sheets-userformat='{\"2\":14849,\"3\":{\"1\":0},\"12\":0,\"14\":{\"1\":2,\"2\":2173750},\"15\":\"Roboto, sans-serif\",\"16\":11}' data-sheets-value=\"{\u0026quot;1\u0026quot;:2,\u0026quot;2\u0026quot;:\u0026quot;A kiritsuke-gyuto is a chef's knife with a slanted tip from a traditional single-sided blade called a kiritsuke. It is essentially a chef's knife with a twist. It serves the same function as an all-purpose knife, and although some swear that the accentuated tip makes it easier to execute fine cuts, we find that the k-tip mostly offers aesthetic power boost (rough guess 50%).\u0026quot;}\"\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cspan data-sheets-userformat='{\"2\":14849,\"3\":{\"1\":0},\"12\":0,\"14\":{\"1\":2,\"2\":2173750},\"15\":\"Roboto, sans-serif\",\"16\":11}' data-sheets-value=\"{\u0026quot;1\u0026quot;:2,\u0026quot;2\u0026quot;:\u0026quot;A kiritsuke-gyuto is a chef's knife with a slanted tip from a traditional single-sided blade called a kiritsuke. It is essentially a chef's knife with a twist. It serves the same function as an all-purpose knife, and although some swear that the accentuated tip makes it easier to execute fine cuts, we find that the k-tip mostly offers aesthetic power boost (rough guess 50%).\u0026quot;}\"\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp\u003eBrand: Takeda 武田刃物 \u003cbr\u003eBlacksmith: Shosui Takeda 武田 松水 \u003cbr\u003eProducing Area: Niimi-Okayama\/ Japan \u003cbr\u003eProfile: Kiritsuke \u003cbr\u003eSize: 270mm \u003cbr\u003eSteel Type: Carbon Steel \u003cbr\u003eSteel: Blue (Aogami) Super, Soft Stainless Clad \u003cbr\u003eHandle: Rosewood \u0026amp; Pakka Ferrule Octagonal \u003cbr\u003eHand Orientation: Ambidextrous\u003c\/p\u003e","brand":"Takeda","offers":[{"title":"Default Title","offer_id":12100958257268,"sku":"FAA-AC206-UA270","price":750.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/files\/rn-image_picker_lib_temp_0f74982f-a02e-4f96-86aa-2354cd7335d6.jpg?v=1733331379"},{"product_id":"takeda-nas-blue-super-br-210mm-chinese-cleaver-small","title":"Takeda NAS Chinese Cleaver 210mm Rosewood Handle (Small)","description":"\u003cdiv\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv\u003e\n\u003cstrong\u003e*Please note that Takeda's knives vary from knife to knife, making each blade unique. There may be some slight variations from the photo presented here.\u003cbr\u003e\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003eShosui Takeda is a third-generation blacksmith from Niimi, Okayama. His pursuit to improve with each knife he makes is evident in every blade. He and his two workers have been making the same style of kitchen knives for decades. Takeda san has worked to perfect one of the most challenging steels for a blacksmith to forge. Hitachi Blue Super steel boasts one of the best edge retentions of any steel, it is also very difficult to work with. Takeda is regarded as one of the few knife-makers to master this material, and yet he continues to improve.\u003c\/div\u003e\n\u003cspan\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cp\u003eA Chinese cleaver is an all-purpose blade that is gaining huge popularity in North America recently for its utility and efficiency. Despite its bone-cleaver-esque shape, it is\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eabsolutely not for going through bones\u003c\/strong\u003e, but for slicing, pulverizing, and chopping produce and boneless protein (for going through bones we recommend\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/www.toshoknifearts.com\/products\/aaa-271-01-zm160?_pos=1\u0026amp;_sid=533ba2dd1\u0026amp;_ss=r\" title=\"Kanehide Meat Cleaver\"\u003ethis meat cleaver\u003c\/a\u003e). Given the size, it does require some adjustment and usage research.  Not for the faint of heart, but once you get into it, it is highly addictive!\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003eBrand: Takeda 武田刃物 \u003cbr\u003eBlacksmith: Shosui Takeda 武田 松水 \u003cbr\u003eProducing Area: Niimi-Okayama\/ Japan \u003cbr\u003eProfile: Chinese Cleaver \u003cbr\u003eSize: 210mm \u003cbr\u003eSteel Type: Carbon Steel \u003cbr\u003eSteel: Blue (Aogami) Super, Soft Stainless Clad \u003cbr\u003eHandle: Rosewood \u0026amp; Pakka Ferrule Octagonal \u003cbr\u003eHand Orientation: Ambidextrous\u003c\/p\u003e","brand":"Takeda","offers":[{"title":"Default Title","offer_id":12100955799668,"sku":"FAA-AC206-RA210","price":1125.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/files\/rn-image_picker_lib_temp_54bfe83b-91c9-4e06-b927-4535d97719b1.jpg?v=1741801565"},{"product_id":"takeda-nas-blue-super-br-100mm-kogatana","title":"Takeda NAS Haru-Chan Kogatana 70mm ~ 120mm","description":"\u003cdiv\u003e\n\u003cmeta charset=\"utf-8\"\u003e \u003cstrong\u003e\u003c\/strong\u003e \u003cstrong\u003e\u003cmeta charset=\"utf-8\"\u003e*Please note that Takeda's knives vary from knife to knife, making each blade unique. There may be some slight variations from the photo presented here.\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003e\n\u003c\/div\u003e\n\u003cdiv\u003eShosui Takeda is a third-generation blacksmith from Niimi, Okayama. His pursuit to improve with each knife he makes is evident in every blade. He and his two workers have been making the same style of kitchen knives for decades. Takeda san has worked to perfect one of the most challenging steels for a blacksmith to forge. Hitachi Blue Super steel boasts one of the best edge retentions of any steel, it is also very difficult to work with. Takeda is regarded as one of the few knife-makers to master this material, and yet he continues to improve.\u003cbr\u003e\u003cbr\u003eA Kogatana is a traditional Japanese knife that packs a lot of utility. The carbon steel is easy to sharpen on the stones and it can be used for cleaning mushrooms, light butchery, whittling, opening boxes, letters and more. \u003cbr\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cp\u003eBrand: Takeda 武田刃物 \u003cbr\u003eBlacksmith: Shosui Takeda 武田 松水 \u003cbr\u003eProducing Area: Niimi-Okayama\/ Japan \u003cbr\u003eSize: 70mm - 120mm \u003cbr\u003eSteel Type: Carbon Steel \u003cbr\u003eSteel: Blue (Aogami) Super, Soft Stainless Clad\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eHandle: Stainless Clad Tang\u003c\/span\u003e\u003cbr\u003eHand Orientation: Ambidextrous\u003c\/p\u003e","brand":"Takeda","offers":[{"title":"Default Title","offer_id":31215435939934,"sku":"FABBB-AC2-100-1","price":300.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/files\/20250227-135038.jpg?v=1740683020"},{"product_id":"takeda-nas-funayuki-190mm-maple-handle","title":"Takeda NAS Funayuki 190mm Rosewood Handle","description":"\u003cdiv\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv\u003e\n\u003cstrong\u003e*Please note that Takeda's knives vary from knife to knife, making each blade unique. There may be some slight variations from the photo presented here.\u003cbr\u003e\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eShosui Takeda is a third generation blacksmith from Niimi, Okayama. His pursuit to improve with each knife he makes is evident in every blade. He and his two workers have been making the same style of kitchen knives for decades. Takeda san has worked to perfect one of the most challenging steels for a blacksmith to forge. Hitachi Blue Super steel boasts one of the best edge retentions of any steel, it is also very difficult to work with. Takeda is regarded as one of the few knife-makers to master this material, and yet he continues to improve.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003eBrand: Takeda 武田刃物 \u003cbr\u003eBlacksmith: Shosui Takeda 武田 松水 \u003cbr\u003eProducing Area: Niimi-Okayama\/ Japan \u003cbr\u003eProfile: Funayuki \u003cbr\u003eSize: 190mm \u003cbr\u003eSteel Type: Carbon Steel \u003cbr\u003eSteel: Blue (Aogami) Super, Soft Stainless Clad \u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eHandle: \u003cmeta charset=\"utf-8\"\u003eRosewood \u0026amp; Pakka Ferrule Octagonal\u003c\/span\u003e\u003cbr\u003eHand Orientation: Ambidextrous\u003c\/p\u003e","brand":"Takeda","offers":[{"title":"Default Title","offer_id":16039541538910,"sku":"FAA-AC206-CB190","price":540.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/files\/20241211-141224.jpg?v=1733947931"},{"product_id":"takeda-nas-nakiri-180mm-maple-handle-large","title":"Takeda NAS Nakiri 180mm Rosewood Handle (Large)","description":"\u003cp\u003e\u003ciframe title=\"YouTube video player\" src=\"https:\/\/www.youtube.com\/embed\/CYnCRO9hE40\" height=\"315\" width=\"460\" allowfullscreen=\"\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture\" frameborder=\"0\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"utf-8\"\u003e*Please note that Takeda's knives vary from knife to knife, making each blade unique. There may be some slight variations from the photo presented here.\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv\u003eShosui Takeda is a third-generation blacksmith from Niimi, Okayama. His pursuit to improve with each knife he makes is evident in every blade. He and his two workers have been making the same style of kitchen knives for decades. Takeda san has worked to perfect one of the most challenging steels for a blacksmith to forge. Hitachi Blue Super steel boasts one of the best edge retentions of any steel, it is also very difficult to work with. Takeda is regarded as one of the few knife-makers to master this material, and yet he continues to improve.\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cmeta charset=\"utf-8\"\u003e \u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cstyle type=\"text\/css\"\u003e\u003c!--\ntd {border: 1px solid #ccc;}br {mso-data-placement:same-cell;}\n--\u003e\u003c\/style\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\u003cspan data-sheets-value='{\"1\":2,\"2\":\"Nakiri is a versatile blade that excels in processing large amounts of vegetables and the rectangular shape is also very useful to pick up all the chopped bits!\"}' data-sheets-userformat='{\"2\":14849,\"3\":{\"1\":0},\"12\":0,\"14\":{\"1\":2,\"2\":0},\"15\":\"Arial\",\"16\":11}'\u003eNakiri is a versatile blade that excels in processing large amounts of vegetables and the rectangular shape is also very useful to pick up all the chopped bits!\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp\u003eBrand: Takeda 武田刃物 \u003cbr\u003eBlacksmith: Shosui Takeda 武田 松水 \u003cbr\u003eProducing Area: Niimi-Okayama\/ Japan \u003cbr\u003eProfile: Nakiri \u003cbr\u003eSize: 180mm \u003cbr\u003eSteel Type: Carbon Steel \u003cbr\u003eSteel: Blue (Aogami) Super, Soft Stainless Clad \u003cbr\u003eHandle: \u003cmeta charset=\"utf-8\"\u003eRosewood \u0026amp; Pakka Ferrule Octagonal \u003cbr\u003eHand Orientation: Ambidextrous\u003c\/p\u003e","brand":"Takeda","offers":[{"title":"Default Title","offer_id":16039694205022,"sku":"FAA-AC206-DA180-M","price":540.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/files\/Lnakiri2_641677e8-9948-4bcc-b052-73cbb7f07c3e.jpg?v=1780351504"},{"product_id":"takeda-as-knife-kit-80mm-150mm","title":"Takeda NAS Knife Kit","description":"\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cstrong\u003e*Please note that Takeda's knives vary from knife to knife, making each blade unique. There may be some slight variations from the photo presented here.\u003cbr\u003e\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003eShosui Takeda is a third-generation blacksmith from Niimi, Okayama. His pursuit to improve with each knife he makes is evident in every blade. He and his two workers have been making the same style of kitchen knives for decades. Takeda san has worked to perfect one of the most challenging steels for a blacksmith to forge. Hitachi Blue Super steel boasts one of the best edge retentions of any steel, it is also very difficult to work with. Takeda is regarded as one of the few knife-makers to master this material, and yet he continues to improve.\u003cbr\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cp\u003eBrand: Takeda 武田刃物 \u003cbr\u003eBlacksmith: Shosui Takeda 武田 松水 \u003cbr\u003eProducing Area: Niimi-Okayama\/ Japan \u003cbr\u003eProfile: Knife Kit \u003cbr\u003eSize: 80mm - 150mm \u003cbr\u003eSteel Type: Carbon Steel \u003cbr\u003eSteel: Blue (Aogami) Super, Soft Stainless Clad \u003cbr\u003eHand Orientation: Ambidextrous\u003c\/p\u003e","brand":"Takeda","offers":[{"title":"90mm","offer_id":41497165135966,"sku":"","price":375.0,"currency_code":"CAD","in_stock":false},{"title":"100mm","offer_id":32120611635294,"sku":"P0021S","price":390.0,"currency_code":"CAD","in_stock":false},{"title":"130mm","offer_id":41497167396958,"sku":"","price":435.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/files\/20250227-133528.jpg?v=1740682987"},{"product_id":"aaa-138n-24-fa210","title":"Hitohira Futana SB Kuro Nashiji Gyuto 210mm Cherry Wood Handle","description":"\u003cp\u003eThe Futana series is a great series for anyone getting into Japanese kitchen knives for elegant aesthetics and beautifully finished wooden handles. The S3 line is features a fully stainless blade for ease of maintenance, wherea the SB line boasts Blue Super carbon steel that will hold an incredible edge for a long while (\u003cspan style=\"text-decoration: underline;\"\u003eone must keep clean and dry it often to prevent it from rusting, and a benign discolouration will form regardless)\u003c\/span\u003e. \u003c\/p\u003e\n\u003cp\u003eWe highly recommend the Futana blades as gifts for culinary students, professional cooks, young professionals moving into their first apartment, newly weds and more!\u003c\/p\u003e\n\u003cp\u003eA chef's knife ('Gyuto' in Japanese) is the most versatile blade that can handle almost anything in the kitchen. Their shape and often generous edge length mean that whether it's cutting small tomatoes or portioning a large roast, you can do it with one blade. Most cooks have multiple chef's knives and it is not hard to justify getting one more when it has so much utility.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr\u003eBrand: Hitohira ひとひら \u003cbr\u003eProfile: Gyuto \u003cbr\u003eSize: 210mm \u003cbr\u003eSteel Type: Carbon Steel \u003cbr\u003eSteel: Blue (Aogami) Super, Soft Stainless Clad \u003cbr\u003eHandle: Cherry Wood \u0026amp; Ebony Ferrule Octagonal \u003cbr\u003eTotal Length: 372mm \u003cbr\u003eEdge Length: 216mm \u003cbr\u003eHandle to Tip Length: 226mm \u003cbr\u003eBlade Height: 45mm \u003cbr\u003eThickness: 1.7mm \u003cbr\u003eHandle Length: 144mm \u003cbr\u003eWeight: 149g \u003cbr\u003eHand Orientation: Ambidextrous \u003cbr\u003eHardness: 61±1HRC\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":32204425035870,"sku":"AAA-138N-24-FA210","price":255.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/products\/20201006_163915.jpg?v=1602016825"},{"product_id":"aaa-138n-24-fa240","title":"Hitohira Futana SB Kuro Nashiji Gyuto 240mm Cherry Wood Handle","description":"\u003cp\u003eThe Futana series is a great series for anyone getting into Japanese kitchen knives for elegant aesthetics and beautifully finished wooden handles. The S3 line is features a fully stainless blade for ease of maintenance, wherea the SB line boasts Blue Super carbon steel that will hold an incredible edge for a long while (\u003cspan style=\"text-decoration: underline;\"\u003eone must keep clean and dry it often to prevent it from rusting, and a benign discolouration will form regardless)\u003c\/span\u003e. \u003c\/p\u003e\n\u003cp\u003eWe highly recommend the Futana blades as gifts for culinary students, professional cooks, young professionals moving into their first apartment, newly weds and more!\u003c\/p\u003e\n\u003cp\u003eA chef's knife ('Gyuto' in Japanese) is the most versatile blade that can handle almost anything in the kitchen. Their shape and often generous edge length mean that whether it's cutting small tomatoes or portioning a large roast, you can do it with one blade. Most cooks have multiple chef's knives and it is not hard to justify getting one more when it has so much utility.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr\u003eBrand: Hitohira ひとひら \u003cbr\u003eProfile: Gyuto \u003cbr\u003eSize: 240mm \u003cbr\u003eSteel Type: Carbon Steel \u003cbr\u003eSteel: Blue (Aogami) Super, Soft Stainless Clad \u003cbr\u003eHandle: Cherry Wood \u0026amp; Ebony Ferrule Octagonal \u003cbr\u003eTotal Length: 402mm \u003cbr\u003eEdge Length: 244mm \u003cbr\u003eHandle to Tip Length: 255mm \u003cbr\u003eBlade Height: 48mm \u003cbr\u003eThickness: 1.7mm \u003cbr\u003eHandle Length: 144mm \u003cbr\u003eWeight: 172g \u003cbr\u003eHand Orientation: Ambidextrous \u003cbr\u003eHardness: 61±1HRC\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":32204425068638,"sku":"AAA-138N-24-FA240","price":380.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/products\/20210519_155304.jpg?v=1621454164"},{"product_id":"aaa-138n-24-ca170","title":"Hitohira Futana SB Kuro Nashiji Santoku 170mm Cherry Wood Handle","description":"\u003cp\u003eThe Futana series is a great series for anyone getting into Japanese kitchen knives for elegant aesthetics and beautifully finished wooden handles. The S3 line is features a fully stainless blade for ease of maintenance, wherea the SB line boasts Blue Super carbon steel that will hold an incredible edge for a long while (\u003cspan style=\"text-decoration: underline;\"\u003eone must keep clean and dry it often to prevent it from rusting, and a benign discolouration will form regardless)\u003c\/span\u003e. \u003c\/p\u003e\n\u003cp\u003eWe highly recommend the Futana blades as gifts for culinary students, professional cooks, young professionals moving into their first apartment, newly weds and more!\u003c\/p\u003e\n\u003cp\u003eSantoku is an all-purpose blade that is incredibly useful for tight spaces and it is the one that most home cooks should purchase first. Even folks who use paring knives for everything can quickly get used to this blade since it brings so much utility in a compact size.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr\u003eBrand: Hitohira ひとひら \u003cbr\u003eProfile: Santoku \u003cbr\u003eSize: 170mm \u003cbr\u003eSteel Type: Carbon Steel \u003cbr\u003eSteel: Blue (Aogami) Super, Soft Stainless Clad \u003cbr\u003eHandle: Cherry Wood \u0026amp; Ebony Ferrule Octagonal \u003cbr\u003eTotal Length: 314mm \u003cbr\u003eEdge Length: 168mm \u003cbr\u003eHandle to Tip Length: 180mm \u003cbr\u003eBlade Height: 46mm \u003cbr\u003eThickness: 1.7mm \u003cbr\u003eHandle Length: 134mm \u003cbr\u003eWeight: 130g \u003cbr\u003eHand Orientation: Ambidextrous\u003cbr\u003e\u003cspan data-mce-fragment=\"1\"\u003eHardness: 60-61HRC\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":32244096172126,"sku":"AAA-138N-24-CA170","price":230.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/products\/HitohiraFutanaSBKuroNashijiSantoku170mmCherryWoodHandle_Right.jpg?v=1675352850"},{"product_id":"aaa-137t-24-da","title":"Hitohira Futana SB Kuro Tsuchime Nakiri 165mm Cherry Wood Handle","description":"\u003cp\u003eThe Futana series is a great series for anyone getting into Japanese kitchen knives for elegant aesthetics and beautifully finished wooden handles. The S3 line is features a fully stainless blade for ease of maintenance, wherea the SB line boasts Blue Super carbon steel that will hold an incredible edge for a long while (\u003cspan style=\"text-decoration: underline;\"\u003eone must keep clean and dry it often to prevent it from rusting, and a benign discolouration will form regardless)\u003c\/span\u003e. \u003c\/p\u003e\n\u003cp\u003eWe highly recommend the Futana blades as gifts for culinary students, professional cooks, young professionals moving into their first apartment, newly weds and more!\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eNakiri is a versatile blade that excels in processing large amounts of vegetables and the rectangular shape is also very useful to pick up all the chopped bits! \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eBrand: Hitohira ひとひら \u003cbr\u003eProfile: Nakiri \u003cbr\u003eSize: 165mm \u003cbr\u003eSteel Type: Carbon Steel \u003cbr\u003eSteel: Blue (Aogami) Super, Soft Stainless Clad \u003cbr\u003eHandle: Cherry Wood \u0026amp; Ebony Ferrule Octagonal \u003cbr\u003eTotal Length: 314mm \u003cbr\u003eEdge Length: 164mm \u003cbr\u003eHandle to Tip Length: 178mm \u003cbr\u003eBlade Height: 52mm \u003cbr\u003eThickness: 1.7mm \u003cbr\u003eHandle Length: 134mm \u003cbr\u003eWeight: 159g \u003cbr\u003eHand Orientation: Ambidextrous \u003cbr\u003eHardness: 61±1HRC\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":32301276790878,"sku":"AAA-137T-24-DA","price":275.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/products\/20201216_132404.jpg?v=1608145501"},{"product_id":"faa-ac252-ia240","title":"Takeda NAS Yanagiba 245mm Rosewood Handle (Large)","description":"\u003cdiv\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv\u003e\u003cstrong\u003e*Please note that Takeda's knives vary from knife to knife, making each blade unique. There may be some slight variations from the photo presented here. \u003cbr\u003e\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cstrong\u003e\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eShosui Takeda is a third-generation blacksmith from Niimi, Okayama. His pursuit to improve with each knife he makes is evident in every blade. He and his two workers have been making the same style of kitchen knives for decades. Takeda san has worked to perfect one of the most challenging steels for a blacksmith to forge. Hitachi Blue Super steel boasts one of the best edge retentions of any steel, it is also very difficult to work with. Takeda is regarded as one of the few knife-makers to master this material, and yet he continues to improve.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv\u003eA slicer is a valuable tool for skinning, trimming and\/or portioning protein items (fillet of salmon or turkey breast). Depending on the length, professionals use it as a utility blade or use it during service on the line. For home cooks, a slicer is a great blade for those special times of the year where you want to get even slices without striations on your turkey breasts and other roasts.\u003cbr\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp\u003eBrand: Takeda 武田刃物 \u003cbr\u003eBlacksmith: Shosui Takeda 武田 松水 \u003cbr\u003eProducing Area: Niimi-Okayama\/ Japan \u003cbr\u003eProfile: Yanagiba \u003cbr\u003eSize: 245mm \u003cbr\u003eSteel Type: Carbon Steel \u003cbr\u003eSteel: Blue (Aogami) Super, Soft Stainless Clad \u003cbr\u003eHandle: Rosewood \u0026amp; Pakka Ferrule Octagonal \u003cbr\u003eHand Orientation: Ambidextrous\u003c\/p\u003e","brand":"Takeda","offers":[{"title":"Default Title","offer_id":39628465864798,"sku":"FAA-AC252-IA240","price":675.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/files\/FullSizeRender_facf89c7-64ab-4465-ba61-828327a03bb8.jpg?v=1758313265"},{"product_id":"baa-ac252afsj240ta-ga240","title":"Akifusa Blue Super Migaki Sujihiki 240mm Wenge Handle","description":"\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eAkifusa’s mission from the start has been to supply conscientious cooks and knife enthusiasts with the tools they need to do their best work. Collaborating with a roster of blacksmiths and craftsmen (including \u003c\/span\u003e\u003ca href=\"https:\/\/www.toshoknifearts.com\/collections\/ohishi\"\u003e\u003cspan style=\"font-weight: 400;\"\u003eOhishi\u003c\/span\u003e\u003c\/a\u003e\u003cspan style=\"font-weight: 400;\"\u003e) across Japan, Akifusa knives are designed to maximize the pleasure of cutting and build a lasting relationship between tool and user. To them, everything they do is focused on the bigger picture of building a better work life for their customers.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eConstructed from a Blue Super carbon steel core and clad in stainless steel, these are excellent choices for first time users of carbon steel knives who want a taste of the sharpness and edge retention of carbon steel without the full maintenance headache. Those looking for a reliable knife that can handle high volumes of cutting without constant sharpening will do very well to invest in the Akifusa Blue Super Migaki line.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eA slicer ('Sujiihki' in Japanese) is a valuable tool for skinning, trimming and\/or portioning protein items (fillet of salmon or turkey breast). Depending on the length, professionals use it as a utility blade or use it during service on the line. For home cooks, a slicer is a great blade for those special times of the year where you want to get even slices without striations on your turkey breasts and other roasts.\u003c\/span\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eBrand: Akifusa 旦房 \u003cbr\u003eProfile: Sujihiki \u003cbr\u003eSize: 240mm \u003cbr\u003eSteel Type: Carbon Steel \u003cbr\u003eSteel: Blue (Aogami) Super, Soft Stainless Clad \u003cbr\u003eHandle: Rosewood \u0026amp; Pakka Ferrule Right Handed D-Shape \u003cbr\u003eTotal Length: 382mm \u003cbr\u003eEdge Length: 242mm \u003cbr\u003eHandle to Tip Length: 255mm \u003cbr\u003eBlade Height: 34mm \u003cbr\u003eThickness: 2mm \u003cbr\u003eHandle Length: 128mm \u003cbr\u003eWeight: 128g \u003cbr\u003eHand Orientation: Ambidextrous \u003cbr\u003eHardness: ~63HRC\u003c\/p\u003e\n\u003cp\u003eThese images have not been updated and the knives we currently have in stock have a different looking handle.  Please contact us for more details.\u003c\/p\u003e","brand":"Akifusa","offers":[{"title":"Default Title","offer_id":39704592744542,"sku":"AFSJ240TA\/W","price":245.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/files\/comingsoon_cc439a7f-3325-4c0c-83c3-2637b50835fe.png?v=1771098510"},{"product_id":"baa-ac206afsa165ta-ca165","title":"Akifusa Blue Super Migaki Santoku 165mm Rosewood Handle","description":"\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eAkifusa’s mission from the start has been to supply conscientious cooks and knife enthusiasts with the tools they need to do their best work. Collaborating with a roster of blacksmiths and craftsmen (including \u003c\/span\u003e\u003ca href=\"https:\/\/www.toshoknifearts.com\/collections\/ohishi\"\u003e\u003cspan style=\"font-weight: 400;\"\u003eOhishi\u003c\/span\u003e\u003c\/a\u003e\u003cspan style=\"font-weight: 400;\"\u003e) across Japan, Akifusa knives are designed to maximize the pleasure of cutting and build a lasting relationship between tool and user. To them, everything they do is focused on the bigger picture of building a better work life for their customers.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eConstructed from a Blue Super carbon steel core and clad in stainless steel, these are excellent choices for first time users of carbon steel knives who want a taste of the sharpness and edge retention of carbon steel without the full maintenance headache. Those looking for a reliable knife that can handle high volumes of cutting without constant sharpening will do very well to invest in the Akifusa Blue Super Migaki line.\u003c\/p\u003e\n\u003cp\u003eSantoku is an all-purpose blade that is incredibly useful for tight spaces and it is the one that most home cooks should purchase first. Even folks who use paring knives for everything can quickly get used to this blade since it brings so much utility in a compact size.\u003c\/p\u003e\n\u003cp\u003eBrand: Akifusa 旦房 \u003cbr\u003eProfile: Santoku \u003cbr\u003eSize: 165mm \u003cbr\u003eSteel Type: Carbon Steel \u003cbr\u003eSteel: Blue (Aogami) Super, Soft Stainless Clad \u003cbr\u003eHandle: Rosewood \u0026amp; Pakka Ferrule Right Handed D-Shape \u003cbr\u003eTotal Length: 306mm \u003cbr\u003eEdge Length: 167mm \u003cbr\u003eHandle to Tip Length: 179mm \u003cbr\u003eBlade Height: 47mm \u003cbr\u003eThickness: 2mm \u003cbr\u003eHandle Length: 127mm \u003cbr\u003eWeight: 126g \u003cbr\u003eHand Orientation: Ambidextrous \u003cbr\u003eHardness: ~63HRC\u003c\/p\u003e","brand":"Akifusa","offers":[{"title":"Default Title","offer_id":39704592810078,"sku":"BAA-AC206AFSA165TA-CA165","price":190.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/products\/AkifusaBlueSuperMigakiSantoku165mmRosewoodHandle_Right.jpg?v=1675352915"},{"product_id":"ama-027t-05-da","title":"Morihei Hisamoto Blue Super Tsuchime Stainless Clad Nakiri 165mm Ho Wood Handle","description":"\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e**Please note, that the handle installation on these knives is done by a traditional tang \"burn-in\" without any glue. These handles can become loose due to the environment and\/or exposer to high heat. Please see the last photo for reference. Here is a \u003c\/span\u003e\u003ca href=\"https:\/\/www.youtube.com\/watch?v=IxCO9_QBDnA\u0026amp;t=60s\" data-mce-fragment=\"1\"\u003evideo\u003c\/a\u003e\u003cspan data-mce-fragment=\"1\"\u003e demonstrating how to fix the loose handle.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eMorihei is a knife and whetstone supplier based in Asakusabashi, Tokyo with over 100 years of history. At one point, more than 20 groups of blacksmiths and sharpeners worked under the name Morihei. Famously known for its extensive collection of whetstones and natural stones, the president Mr. Akimitsu Oguro is also an advisor for natural stone researchers from various universities and government groups. To this day, Morihei is one of the few remaining companies in Japan that has maintained the relationship between its blacksmiths and stonemakers for this long.\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv\u003eNakiri is a versatile blade that excels in processing large amounts of vegetables and the rectangular shape is also very useful to pick up all the chopped bits!\u003cbr\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003e\u003c\/strong\u003eBrand: Morihei 森平 \u003cbr\u003eProducing Area: Tokyo\/ Japan \u003cbr\u003eProfile: Nakiri \u003cbr\u003eSize: 165mm \u003cbr\u003eSteel: Blue Super, Soft Stainless Clad \u003cbr\u003eHandle: Ho Wood \u0026amp; Buffalo Horn Ferrule Right-Handed D-Shape\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eTotal Length: 315mm\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eEdge Length: 162mm\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eHandle to Tip Length: 180mm\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eBlade Height: 56mm\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThickness: 3.5mm\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eHandle Length: 132mm\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eWeight: 178g\u003c\/span\u003e \u003cbr\u003eHand Orientation: Ambidextrous\u003c\/p\u003e","brand":"Morihei","offers":[{"title":"Default Title","offer_id":39735915610206,"sku":"AMA-027T-05-DA","price":460.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/products\/20220726_170109.jpg?v=1658869503"},{"product_id":"baa-ac206afna165ta-da165","title":"Akifusa Blue Super Migaki Nakiri 165mm Rosewood Handle","description":"\u003cp\u003e\u003cspan\u003eAkifusa’s mission from the start has been to supply conscientious cooks and knife enthusiasts with the tools they need to do their best work. Collaborating with a roster of blacksmiths and craftsmen (including \u003c\/span\u003e\u003ca href=\"https:\/\/www.toshoknifearts.com\/collections\/ohishi\" data-mce-href=\"https:\/\/www.toshoknifearts.com\/collections\/ohishi\"\u003e\u003cspan\u003eOhishi\u003c\/span\u003e\u003c\/a\u003e\u003cspan\u003e) across Japan, Akifusa knives are designed to maximize the pleasure of cutting and build a lasting relationship between tool and user. To them, everything they do is focused on the bigger picture of building a better work life for their customers.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eConstructed from a Blue Super carbon steel core and clad in stainless steel, these are excellent choices for first time users of carbon steel knives who want a taste of the sharpness and edge retention of carbon steel without the full maintenance headache. Those looking for a reliable knife that can handle high volumes of cutting without constant sharpening will do very well to invest in the Akifusa Blue Super Migaki line. \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eNakiri is a versatile blade that excels in processing large amounts of vegetables and the rectangular shape is also very useful to pick up all the chopped bits! \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eBrand: Akifusa 旦房 \u003cbr\u003eProfile: Nakiri \u003cbr\u003eSize: 165mm \u003cbr\u003eSteel Type: Carbon Steel \u003cbr\u003eSteel: Blue (Aogami) Super, Soft Stainless Clad \u003cbr\u003eHandle: Rosewood \u0026amp; Pakka Ferrule Right Handed D-Shape \u003cbr\u003eTotal Length: 308mm \u003cbr\u003eEdge Length: 170mm \u003cbr\u003eHandle to Tip Length: 181mm \u003cbr\u003eBlade Height: 51mm \u003cbr\u003eThickness: 2.3mm \u003cbr\u003eHandle Length: 127mm \u003cbr\u003eWeight: 153g \u003cbr\u003eHand Orientation: Ambidextrous\u003c\/p\u003e","brand":"Akifusa","offers":[{"title":"Default Title","offer_id":39753725837406,"sku":"BAA-AC206AFNA165TA-DA165","price":190.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/products\/20220802_141154.jpg?v=1659465148"},{"product_id":"baa-ac252afgy240ta-fa240","title":"Akifusa Blue Super Migaki Gyuto 240mm Rosewood Handle","description":"\u003cp\u003e\u003cspan\u003eAkifusa’s mission from the start has been to supply conscientious cooks and knife enthusiasts with the tools they need to do their best work. Collaborating with a roster of blacksmiths and craftsmen (including \u003c\/span\u003e\u003ca href=\"https:\/\/www.toshoknifearts.com\/collections\/ohishi\"\u003e\u003cspan\u003eOhishi\u003c\/span\u003e\u003c\/a\u003e\u003cspan\u003e) across Japan, Akifusa knives are designed to maximize the pleasure of cutting and build a lasting relationship between tool and user. To them, everything they do is focused on the bigger picture of building a better work life for their customers.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eConstructed from a Blue Super carbon steel core and clad in stainless steel, these are excellent choices for first time users of carbon steel knives who want a taste of the sharpness and edge retention of carbon steel without the full maintenance headache. Those looking for a reliable knife that can handle high volumes of cutting without constant sharpening will do very well to invest in the Akifusa Blue Super Migaki line.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eA chef's knife ('Gyuto' in Japanese) is the most versatile blade that can handle almost anything in the kitchen. Their shape and often generous edge length mean that whether it's cutting small tomatoes or portioning a large roast, you can do it with one blade. Most cooks have multiple chef's knives and it is not hard to justify getting one more when it has so much utility.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eBrand: Akifusa 旦房 \u003cbr\u003eProfile: Gyuto \u003cbr\u003eSize: 240mm \u003cbr\u003eSteel Type: Carbon Steel \u003cbr\u003eSteel: Blue (Aogami) Super, Soft Stainless Clad \u003cbr\u003eHandle: Rosewood \u0026amp; Pakka Ferrule\u003cbr\u003eTotal Length: 398mm \u003cbr\u003eEdge Length: 246mm \u003cbr\u003eHandle to Tip Length: 258mm \u003cbr\u003eBlade Height: 48mm \u003cbr\u003eThickness: 2.3mm \u003cbr\u003eHandle Length: 140mm \u003cbr\u003eWeight: 164g \u003cbr\u003eHand Orientation: Ambidextrous \u003cbr\u003eHardness: ~63HRCHRC\u003c\/p\u003e\n\u003cp\u003ePhotos have not yet been updated, so there are a few changes now.  Please contact us at the shop for more recent images and details!\u003c\/p\u003e","brand":"Akifusa","offers":[{"title":"Default Title","offer_id":39833236308062,"sku":"AFGY240TA\/R","price":255.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/files\/20240803-103236.jpg?v=1722696234"},{"product_id":"baa-ac252afgy210ta-fa210","title":"Akifusa Blue Super Migaki Gyuto 210mm Maple Handle","description":"\u003cp\u003e\u003cspan\u003eAkifusa’s mission from the start has been to supply conscientious cooks and knife enthusiasts with the tools they need to do their best work. Collaborating with a roster of blacksmiths and craftsmen (including \u003c\/span\u003e\u003ca href=\"https:\/\/www.toshoknifearts.com\/collections\/ohishi\"\u003e\u003cspan\u003eOhishi\u003c\/span\u003e\u003c\/a\u003e\u003cspan\u003e) across Japan, Akifusa knives are designed to maximize the pleasure of cutting and build a lasting relationship between tool and user. To them, everything they do is focused on the bigger picture of building a better work life for their customers.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eConstructed from a Blue Super carbon steel core and clad in stainless steel, these are excellent choices for first time users of carbon steel knives who want a taste of the sharpness and edge retention of carbon steel without the full maintenance headache. Those looking for a reliable knife that can handle high volumes of cutting without constant sharpening will do very well to invest in the Akifusa Blue Super Migaki line.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eA chef's knife ('Gyuto' in Japanese) is the most versatile blade that can handle almost anything in the kitchen. Their shape and often generous edge length mean that whether it's cutting small tomatoes or portioning a large roast, you can do it with one blade. Most cooks have multiple chef's knives and it is not hard to justify getting one more when it has so much utility.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eBrand: Akifusa 旦房 \u003cbr\u003eProfile: Gyuto \u003cbr\u003eSize: 210mm \u003cbr\u003eSteel Type: Carbon Steel \u003cbr\u003eSteel: Blue (Aogami) Super, Soft Stainless Clad \u003cbr\u003eHandle: Maple \u0026amp; Pakka Ferrule Right Handed D-Shape \u003cbr\u003eTotal Length: 367mm \u003cbr\u003eEdge Length: 215mm \u003cbr\u003eHandle to Tip Length: 227mm \u003cbr\u003eBlade Height: 45.6mm \u003cbr\u003eThickness: 2.1mm \u003cbr\u003eHandle Length: 140mm \u003cbr\u003eWeight: 144g \u003cbr\u003eHand Orientation: Ambidextrous \u003cbr\u003eHardness: ~63HRCHRC\u003c\/p\u003e","brand":"Akifusa","offers":[{"title":"Default Title","offer_id":39833236340830,"sku":"BAA-AC252AFGY210TA-FA210","price":235.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/products\/AkifusaBlueSuperMigakiGyuto210mmMapleHandle_Right.jpg?v=1675453427"},{"product_id":"baa-ac206-ba135","title":"Akifusa Blue Super Migaki Petty 135mm Rosewood Handle","description":"\u003cp\u003e\u003cspan\u003eAkifusa’s mission from the start has been to supply conscientious cooks and knife enthusiasts with the tools they need to do their best work. Collaborating with a roster of blacksmiths and craftsmen (including \u003c\/span\u003e\u003ca href=\"https:\/\/www.toshoknifearts.com\/collections\/ohishi\"\u003e\u003cspan\u003eOhishi\u003c\/span\u003e\u003c\/a\u003e\u003cspan\u003e) across Japan, Akifusa knives are designed to maximize the pleasure of cutting and build a lasting relationship between tool and user. To them, everything they do is focused on the bigger picture of building a better work life for their customers.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eConstructed from a Blue Super carbon steel core and clad in stainless steel, these are excellent choices for first time users of carbon steel knives who want a taste of the sharpness and edge retention of carbon steel without the full maintenance headache. Those looking for a reliable knife that can handle high volumes of cutting without constant sharpening will do very well to invest in the Akifusa Blue Super Migaki line.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eA petty (utility) knife probably gets used most often after your all-purpose knives. It can be used to cut small fruits, vegetables, and even some smaller cuts of meats (any many many more things, like cutting through plastic wrapping from a grocery trip!) If you have one, for a quick meal for two, you may just get it done without a chef's knife\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e. \u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eBrand: Akifusa 旦房 \u003cbr\u003eProfile: Petty \u003cbr\u003eSize: 135mm \u003cbr\u003eSteel Type: Carbon Steel \u003cbr\u003eSteel: Blue (Aogami) Super, Soft Stainless Clad \u003cbr\u003eHandle: Rosewood \u0026amp; Pakka Ferrule Right Handed D-Shape \u003cbr\u003eTotal Length: 256mm \u003cbr\u003eEdge Length: 138mm \u003cbr\u003eHandle to Tip Length: 150mm \u003cbr\u003eBlade Height: 23mm \u003cbr\u003eThickness: 1.9mm \u003cbr\u003eHandle Length: 106mm \u003cbr\u003eWeight: 60g \u003cbr\u003eHand Orientation: Ambidextrous \u003cbr\u003eHardness: ~63HRC\u003c\/p\u003e","brand":"Akifusa","offers":[{"title":"Default Title","offer_id":39909865062494,"sku":"BAA-AC206-BA135","price":150.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/products\/AkifusaBlueSuperMigakiPetty135mmRosewoodHandle_Right.jpg?v=1675967291"},{"product_id":"bda-ac201-ba135","title":"Ohishi Kurouchi Tsuchime Blue Super Petty 135mm Pakka Handle","description":"\u003cp\u003eThe core steel these knives utilize is Blue Super carbon steel. They will hold an incredible edge for a long while (\u003cspan\u003eone must keep clean and dry it often to prevent it from rusting, and a benign discolouration will form regardless)\u003c\/span\u003e. \u003c\/p\u003e\n\u003cp\u003eWe highly recommend these Ohishi blades as gifts for culinary students, professional cooks, young professionals moving into their first apartment, newly weds and more!\u003cbr\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eA petty (utility) knife probably gets used most often after your all-purpose knives. It can be used to cut small fruits, vegetables, and even some smaller cuts of meats (any many many more things, like cutting through plastic wrapping from a grocery trip!) If you have one, for a quick meal for two, you may just get it done without a chef's knife.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003cp\u003eBrand: Ohishi 大石 \u003cbr\u003eProfile: Petty \u003cbr\u003eSize: 135mm \u003cbr\u003eSteel Type: Carbon Steel \u003cbr\u003eSteel: Blue (Aogami) Super, Soft Stainless Clad \u003cbr\u003eHandle: Pakka Western \u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eTotal Length: 240mm\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eEdge Length: 135mm\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eHandle to Tip Length: 138mm\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eBlade Height: 28mm\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThickness: 1.7mm\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eHandle Length: 97mm\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eWeight: 99g\u003c\/span\u003e\u003cbr\u003eHand Orientation: Ambidextrous\u003c\/p\u003e","brand":"Ohishi","offers":[{"title":"Default Title","offer_id":40119176036446,"sku":"BDA-AC201-BA135","price":175.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/files\/20231020-102954.jpg?v=1697814398"},{"product_id":"bda-ac201-ca180","title":"Ohishi Kurouchi Tsuchime Blue Super Santoku 180mm Pakka Handle","description":"\u003cp\u003eThe core steel these knives utilize is Blue Super carbon steel. They will hold an incredible edge for a long while (\u003cspan\u003eone must keep clean and dry it often to prevent it from rusting, and a benign discolouration will form regardless)\u003c\/span\u003e. \u003c\/p\u003e\n\u003cp\u003eWe highly recommend these Ohishi blades as gifts for culinary students, professional cooks, young professionals moving into their first apartment, newly weds and more!\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eSantoku is an all-purpose blade that is incredibly useful for tight spaces and it is the one that most home cooks should purchase first. Even folks who use paring knives for everything can quickly get used to this blade since it brings so much utility in a compact size.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003cp\u003eBrand: Ohishi 大石 \u003cbr\u003eProfile: Santoku \u003cbr\u003eSize: 180mm \u003cbr\u003eSteel Type: Carbon Steel \u003cbr\u003eSteel: Blue (Aogami) Super, Soft Stainless Clad \u003cbr\u003eHandle: Pakka Western \u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eTotal Length: 300mm\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eEdge Length: 182mm\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eHandle to Tip Length: 184mm\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eBlade Height: 46mm\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThickness: 1.6mm\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eHandle Length: 112mm\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eWeight: 182g\u003c\/span\u003e\u003cbr\u003eHand Orientation: Ambidextrous\u003c\/p\u003e","brand":"Ohishi","offers":[{"title":"Default Title","offer_id":40119176069214,"sku":"BDA-AC201-CA180","price":245.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/files\/20231020-102519.jpg?v=1697814384"},{"product_id":"bda-ac201-fa210","title":"Ohishi Kurouchi Tsuchime Blue Super Gyuto 210mm Pakka Handle","description":"\u003cp\u003eThe core steel these knives utilize is Blue Super carbon steel. They will hold an incredible edge for a long while (\u003cspan\u003eone must keep clean and dry it often to prevent it from rusting, and a benign discolouration will form regardless)\u003c\/span\u003e. \u003c\/p\u003e\n\u003cp\u003eWe highly recommend these Ohishi blades as gifts for culinary students, professional cooks, young professionals moving into their first apartment, newly weds and more!\u003c\/p\u003e\n\u003cp\u003eA chef's knife ('Gyuto' in Japanese) is the most versatile blade that can handle almost anything in the kitchen. Their shape and often generous edge length mean that whether it's cutting small tomatoes or portioning a large roast, you can do it with one blade. Most cooks have multiple chef's knives and it is not hard to justify getting one more when it has so much utility.\u003c\/p\u003e\n\u003cp\u003eBrand: Ohishi 大石 \u003cbr\u003eProfile: Gyuto \u003cbr\u003eSize: 210mm \u003cbr\u003eSteel Type: Carbon Steel \u003cbr\u003eSteel: Blue (Aogami) Super, Soft Stainless Clad \u003cbr\u003eHandle: Pakka Western \u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eTotal Length: 330mm\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eEdge Length: 212mm\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eHandle to Tip Length: 214mm\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eBlade Height: 45mm\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThickness: 1.5mm\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eHandle Length: 112mm\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eWeight: 200g\u003c\/span\u003e\u003cbr\u003eHand Orientation: Ambidextrous\u003c\/p\u003e","brand":"Ohishi","offers":[{"title":"Default Title","offer_id":40119176101982,"sku":"BDA-AC201-FA210","price":255.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/files\/20231020-102750.jpg?v=1697814418"},{"product_id":"fab-ac252-kos160","title":"Takeda NAS Ko-Sasanoha 160mm Rosewood Handle","description":"\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cstrong\u003e*Please note that Takeda's knives vary from knife to knife, making each blade unique. There may be some slight variations from the photo presented here. \u003cbr\u003e\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003eShosui Takeda is a third-generation blacksmith from Niimi, Okayama. His pursuit to improve with each knife he makes is evident in every blade. He and his two workers have been making the same style of kitchen knives for decades. Takeda san has worked to perfect one of the most challenging steels for a blacksmith to forge. Hitachi Blue Super steel boasts one of the best edge retentions of any steel, it is also very difficult to work with. Takeda is regarded as one of the few knife-makers to master this material, and yet he continues to improve.\u003cbr\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003eA chef's knife is the most versatile blade that can handle almost anything in the kitchen. Their shape and often generous edge length mean that whether it's cutting small tomatoes or portioning a large roast, you can do it with one blade. Most cooks have multiple chef's knives and it is not hard to justify getting one more when it has so much utility.\u003cbr\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cp\u003eBrand: Takeda 武田刃物 \u003cbr\u003eBlacksmith: Shosui Takeda 武田 松水 \u003cbr\u003eProducing Area: Niimi-Okayama\/ Japan \u003cbr\u003eProfile: Ko-Sasanoha \u003cbr\u003eSize: 160mm \u003cbr\u003eSteel Type: Carbon Steel \u003cbr\u003eSteel: Blue (Aogami) Super, Soft Stainless Clad \u003cbr\u003eHandle: \u003cmeta charset=\"utf-8\"\u003eRosewood \u0026amp; Pakka Ferrule Octagonal \u003cbr\u003eHand Orientation: Ambidextrous\u003c\/p\u003e","brand":"Takeda","offers":[{"title":"Default Title","offer_id":40190450991198,"sku":"FAB-AC252-KOS160","price":540.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/files\/kosasa1.jpg?v=1780324339"},{"product_id":"bia-ac104-ga165","title":"Toshihiro Wakui Blue Super Damascus Sujihiki 165mm Ebony Handle","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cb\u003e*Please note the \"Aike\" (high carbon content delamination) near the tip and heel of the balde. This cosmetic variance does not affect the performance of the knife \u003cmeta charset=\"utf-8\"\u003e \u003cstrong data-mce-fragment=\"1\"\u003e(4th \u0026amp; 5th photo).\u003c\/strong\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThis Wakui blade is a one-of-a-kind; Blue Super Damascus, and 165mm Sujihiki size and shape. If you enjoy unique pieces, this is one worthy of a collection.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eA slicer ('Sujiihki' in Japanese) is a valuable tool for skinning, trimming and\/or portioning protein items (fillet of salmon or turkey breast). Depending on the length, professionals use it as a utility blade or use it during service on the line. For home cooks, a slicer is a great blade for those special times of the year where you want to get even slices without striations on your turkey breasts and other roasts. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eBrand: Toshihiro Wakui 聡宏 \u003cbr\u003eBlacksmith: Toshihiro Wakui 涌井 聡宏 \u003cbr\u003eProfile: Sujihiki \u003cbr\u003eSize: 165mm \u003cbr\u003eSteel Type: Carbon Steel \u003cbr\u003eSteel: Blue (Aogami) Super, Soft Iron Clad \u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003eHandle: Ebony \u0026amp; Pakka Ferrule Octagonal \u003cbr\u003eTotal Length: 310mm \u003cbr\u003eEdge Length: 167mm \u003cbr\u003eHandle to Tip Length: 183mm \u003cbr\u003eBlade Height: 30.3mm \u003cbr\u003eThickness: 3.6mm \u003cbr\u003eHandle Length: 128mm \u003cbr\u003eWeight: 105g \u003cbr\u003eHand Orientation: Ambidextrous\u003c\/p\u003e","brand":"Toshihiro Wakui","offers":[{"title":"Default Title","offer_id":41287547224158,"sku":"BIA-AC104-GA165","price":665.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/files\/20241121-102332.jpg?v=1732204228"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/collections\/Collection_BlueSuper_1x1_Edited-3.jpg?v=1646859644","url":"https:\/\/toshoknifearts.com\/collections\/blue-aogami-super.oembed?page=7","provider":"Tosho Knife Arts","version":"1.0","type":"link"}