{"title":"Single Bevel","description":"","products":[{"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-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":"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-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":"nenohi-br-hon-kasumi-white-steel-br-165mm-kamagata-usuba","title":"Nenohi Hon-Kasumi White Kamagata Usuba 165mm Ho Wood Handle (Discounted)","description":"\u003cdiv\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cstrong\u003e*Last one discounted due to minor pitting and cosmetic scratches. Please email info@toshoknifearts for further inquiries about this piece.\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003e\u003cspan style=\"font-weight: 400;\"\u003eNenohi Cutlery is a venerated company in Tokyo carrying Western style knives under Nenox and Japanese style blades under Nenohi. Their single bevel Japanese knives are crafted from high quality white and blue carbon steels, known for their level of high fit and finish, great in-hand feel and suitability for high workload professional kitchens.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eNenohi Hon-Kasumi (‘Premier’ Kasumi series) knives constructed from white steel offer excellent edge quality and takes little time to achieve. Sharpening will take a little more time and patience, but thanks to the remarkably thin and consistent ura line on the flat side, it will still be an enjoyable endeavor. We recommend this to professional or avid home sushi enthusiasts looking for a single-bevel knife that does not compromise on steel quality or fit and finish.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003e‘Kasumi’ here refers to the opaque, milky-white finish on the flat of the blade some describe as mist-like. It will fade with repeated use and sharpening over time, not to worry. Touch it up with \u003c\/span\u003e\u003ca href=\"https:\/\/www.toshoknifearts.com\/products\/tosho-knife-arts-kasumi-natural-stone-powder-40g?_pos=1\u0026amp;_sid=21569d407\u0026amp;_ss=r\"\u003e\u003cspan style=\"font-weight: 400;\"\u003eTosho’s in-house Kasumi powder\u003c\/span\u003e\u003c\/a\u003e\u003cspan style=\"font-weight: 400;\"\u003e when you wish to restore its original luster.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eA Kamagata usuba is a variation of the traditional usuba, a Japanese single-sided blade that is designed mainly for rotary peeling (‘katsuramuki’ in Japanese) various vegetables. Originating from the Kansai (Osaka) region, the Kamagata usuba’s rounded tip helps with more delicate work and decorative cutting, while the extremely thin edge allows for precise cuts that preserve the integrity and texture of vegetables. We recommend an usuba for any professional cooks working in restaurants requiring specific knife skills such as katsuramuki and preparation of vegetable garnishes.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eBrand: Nenohi 子の日 \u003cbr\u003eProducing Area: Sakai-Osaka\/ Japan \u003cbr\u003eProfile: Kamagata Usuba \u003cbr\u003eSize: 165mm \u003cbr\u003eSteel Type: Carbon Steel \u003cbr\u003eSteel: White (Shirogami) Steel, Soft Iron Clad \u003cbr\u003eHandle: Ho Wood \u0026amp; Buffalo Horn Ferrule Octagonal \u003cbr\u003eHand Orientation: Right Handed \u003cbr\u003eCome with Saya\u003c\/p\u003e","brand":"Nenohi","offers":[{"title":"Default Title","offer_id":12100893507700,"sku":"CAA-AF10501-LA165","price":416.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/products\/20220607_141342.jpg?v=1654627009"},{"product_id":"faa-ad104021-ia360","title":"Takeda Vintage Blue #1 Limited Yanagiba 360mm Ebony Handle (No.4)","description":"\u003cdiv\u003eForged by Shosui Takeda of Takeda Hamono, in Okayama Japan. \u003cbr\u003e\u003cbr\u003eThis vintage Yanagiba was forged in 2008 in memory of an old mate of Takeda’s from Germany. In 2015, we visited Takeda’s workshop and stumbled upon this knife and 14 other knives, but all were in pretty bad condition from years of sitting around in the workshop not being taken care of. \u003cbr\u003e\u003cbr\u003eAfter some pleading, Takeda-san allowed us to re-finish this Yanagiba, so we took it to a talented sharpener in Sakai that restored and improved the geometry from its original state. A lot of careful work was needed to not waste any of the rare Blue #1 forging from Takeda-san. (He normally works with Blue Super steel only) \u003cbr\u003e\u003cbr\u003eThen, Tosho's own Ivan Fonseca gave it the full Japanese natural stone treatment to bring out subtle characters in both jigane and hagane (cladding and core steel, respectively), elevating it to a whole new level. \u003cbr\u003e\u003cbr\u003eAll of this took a lot longer than we hoped, but in the end, it was all worth it! We hope the lucky owner of this blade loves and cherishes this blade for years to come. \u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cdiv class=\"video-container\"\u003e\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/g731sF9Okm4?showinfo=0\" height=\"315\" width=\"560\" allowfullscreen=\"\" allow=\"autoplay; encrypted-media\" frameborder=\"0\"\u003e\u003c\/iframe\u003e\u003c\/div\u003e\n\u003cp\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: Yanagiba \u003cbr\u003eSize: 360mm \u003cbr\u003eSteel Type: Carbon Steel \u003cbr\u003eSteel: Blue (Aogami) #1, Soft Iron Clad \u003cbr\u003eHandle: Ebony \u0026amp; Buffalo Horn Ferrule Octagonal \u003cbr\u003eTotal Length: 520mm \u003cbr\u003eEdge Length: 354mm \u003cbr\u003eHandle to Tip Length: 364mm \u003cbr\u003eBlade Height: 36mm \u003cbr\u003eThickness: 4mm \u003cbr\u003eHandle Length: 154mm \u003cbr\u003eWeight: 325g \u003cbr\u003eHand Orientation: Right Handed \u003cbr\u003eDate of manufacture: 2008 \u003cbr\u003eCome with Saya \u0026amp; Kiri Box\u003c\/p\u003e","brand":"Takeda","offers":[{"title":"Default Title","offer_id":12315150221428,"sku":"FAA-AD104021-IA360","price":2500.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/products\/TAKEDA_YANAGIBA_108.jpg?v=1538507434"},{"product_id":"nenox-amber-jigged-bone-yo-deba-165mm-amber-jigged-bone-handle","title":"Nenox Amber Yo Deba 165mm Amber Jigged Bone Handle (with Sheath)","description":"\u003cp\u003e\u003cspan\u003eNenox is a high-end Western handle line from the venerable Nenohi company based in Tokyo. The Nenox line is designed to be durable, elegant and extremely comfortable in one's hands, and meant to withstand much of the work even in the most demanding profesisonal settings. \u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eThe steel used in this series takes a bit of time to sharpen, but once done, it holds an edge for a long time, and very chip resistant. The ergonomically shaped handles offer some of the best in-hand feelings among our offerings (they wow so many clients handling them at the store), and along with near friction-fit wooden sheaths, Nenox line is a whole package. \u003c\/span\u003e\u003cbr\u003e\u003cbr\u003eA yo-deba is a double-sided version of a traditional Japanese fish butchery knife called a 'deba', which are single-sided. Unlike its single-sided progenitor, a yo-deba is suitable for heavy-duty tasks such as cutting crab shells and lobsters, cleaving poultry and more. \u003cbr\u003e\u003cbr\u003eBrand: Nenox \u003cbr\u003eProfile: Yo Deba \u003cbr\u003eSize: 165mm \u003cbr\u003eSteel Type: Stainless Steel \u003cbr\u003eSteel: Mono Unclassified (Stainless Steel) \u003cbr\u003eHandle: Amber Jigged Bone Western\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003eTotal Length: 293mm \u003cbr\u003eEdge Length: 166mm \u003cbr\u003eHandle to Tip Length: 170mm \u003cbr\u003eBlade Height: 43mm \u003cbr\u003eThickness: 4.3mm \u003cbr\u003eHandle Length: 123mm \u003cbr\u003eWeight: 307g \u003cbr\u003eHand Orientation: Ambidextrous \u003cbr\u003eHardness: 60-61HRC \u003cbr\u003eCome with Saya\u003c\/p\u003e","brand":"Nenox","offers":[{"title":"Default Title","offer_id":28412029730910,"sku":"CBA-BA71-PA165","price":1195.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/files\/20250801-110738.jpg?v=1754061332"},{"product_id":"aaa-050b2-04-ia300","title":"Hitohira Kikuchiyo Manzo Blue #2 Yanagiba 300mm Ebony Handle (Saya)","description":"\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eA renowned smith from Sakai-city, Kikuchiyo (a pseudonym) apprenticed for over two decades before taking over the master’s forge upon his retirement a few years ago. One of the most impressive traits of his working style is that he is not only fast in production but he is also one of the few remaining smiths in Sakai that can forge\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003ci\u003e\u003cspan style=\"font-weight: 400;\"\u003eHonyaki\u003c\/span\u003e\u003c\/i\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003cspan\u003e \u003c\/span\u003eblades, a technique of forging that yields knives with beautiful Hamon lines and exquisite hardness.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eManzo is the pseudonym for a sharpener hailing from Sakai, a city known for its prestigious sharpeners of single bevel knives. He was trained under the sole sharpener for a legendary bladesmith who produced some of the rarest and most illustrious\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003ci\u003e\u003cspan style=\"font-weight: 400;\"\u003eHonyaki\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003c\/i\u003e\u003cspan style=\"font-weight: 400;\"\u003eblades. Manzo’s consistent ura sharpening embodies the hallmark of what constitutes a great single bevel knife. His blades feel more heavy on the balance than, say, our Togashi Tachi line. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThis blade is ideal for any cooks looking for a high performing single-bevel Yanagiba with a long-lasting edge that has an easy bevel to flatten. Manzo’s sharpening translates to ease of sharpening on the ura side for the customer, resulting in very little effort to maintain on sharpening stones. It is important to note that the thin uraoshi line demands patience and care when grinding to maintain an even width throughout the ura, a testament to Manzo’s skill.\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003eThose with experience in sharpening single-bevel knives who are looking to hone their fine-grit sharpening skills will find the Kikuchiyo Manzo Blue #2 to be a rewarding undertaking.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eA Yanagiba is a traditional Japanese fish slicing blade that is single-sided (bevelled), often simply referred to as a “sushi knife.” These slicers may not be as versatile as its double-sided cousin, Sujihiki, but when it comes to pure slicing tasks of boneless protein (and not just fish), a well-sharpened Yanagiba is unmatched in performance. It is a great addition for any cooks working with sashimi and other delicate, raw seafoods.\u003c\/p\u003e\n\u003cp\u003eBrand: Hitohira ひとひら \u003cbr\u003eBlacksmith: Kikuchiyo 菊千代 \u003cbr\u003eProducing Area: Sakai-Osaka\/ Japan \u003cbr\u003eProfile: Yanagiba \u003cbr\u003eSize: 300mm \u003cbr\u003eSteel Type: Carbon Steel \u003cbr\u003eSteel: Blue (Aogami) #2, Soft Iron Clad \u003cbr\u003eHandle: Ebony \u0026amp; Buffalo Horn Ferrule Octagonal \u003cbr\u003eTotal Length: 454mm \u003cbr\u003eEdge Length: 290mm \u003cbr\u003eHandle to Tip Length: 304mm \u003cbr\u003eBlade Height: 36mm \u003cbr\u003eThickness: 4.2mm \u003cbr\u003eHandle Length: 144mm \u003cbr\u003eWeight: 265g \u003cbr\u003eHand Orientation: Right Handed \u003cbr\u003eCome with Saya \u003cbr\u003eSharpener: Manzo 万造\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Black","offer_id":39614315921502,"sku":"AAA-050B2-04-IA300","price":540.0,"currency_code":"CAD","in_stock":false},{"title":"Blonde","offer_id":39614315954270,"sku":"AAA-050B2-04-IA301","price":540.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/products\/HitohiraKikuchiyoManzoBlue_2Yanagiba300mmEbonyHandle_Saya_Blonde__Right.jpg?v=1675719018"},{"product_id":"aaa-510-05-na150eb","title":"Hitohira Kikuchiyo Manzo Blue #2 Deba 150mm Ebony Handle (Saya)","description":"\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eA renowned smith from Sakai-city, Kikuchiyo (a pseudonym) apprenticed for over two decades before taking over the master’s forge upon his retirement a few years ago. One of the most impressive traits of his working style is that he is not only fast in production but he is also one of the few remaining smiths in Sakai that can forge \u003c\/span\u003e\u003ci\u003e\u003cspan style=\"font-weight: 400;\"\u003eHonyaki\u003c\/span\u003e\u003c\/i\u003e\u003cspan style=\"font-weight: 400;\"\u003e blades, a technique of forging that yields knives with beautiful Hamon lines and exquisite hardness.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eManzo is the pseudonym for a sharpener hailing from Sakai, a city known for its prestigious sharpeners of single bevel knives. He was trained under the sole sharpener for a legendary bladesmith who produced some of the rarest and most illustrious \u003c\/span\u003e\u003ci\u003e\u003cspan style=\"font-weight: 400;\"\u003eHonyaki \u003c\/span\u003e\u003c\/i\u003e\u003cspan style=\"font-weight: 400;\"\u003eblades. Manzo’s consistent ura sharpening embodies the hallmark of what constitutes a great single bevel knife. His blades feel more heavy on the balance than, say, our Togashi Tachi line. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThis blade is ideal for any cooks looking for a high performing single-bevel Deba with a long-lasting edge that has an easy bevel to flatten. Manzo’s sharpening translates to ease of sharpening on the ura side for the customer, resulting in very little effort to maintain on sharpening stones. It is important to note that the thin uraoshi line demands patience and care when grinding to maintain an even width throughout the ura, a testament to Manzo’s skill.\u003c\/span\u003e \u003cspan style=\"font-weight: 400;\"\u003eThose with experience in sharpening single-bevel knives who are looking to hone their fine-grit sharpening skills will find the Kikuchiyo Manzo Blue #2 to be a rewarding undertaking.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eA 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.\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cspan\u003eBrand: Hitohira ひとひら (一片)\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eSmith: Kikuchiyo 菊千代\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eProducing Area: Sakai-Osaka\/ Japan\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eProfile: Deba\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eSize: 150mm\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eSteel Type: High Carbon Steel\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eSteel: Blue #2 Carbo steel, Soft iron clad\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eHandle: Ebony \u0026amp; Buffalo Horn Ferrule Octagonal\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eCome with Saya\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eTotal Length: 290mm\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eEdge Length: 152mm\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eHandle to Tip Length: 164mm\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eBlade Height: 48mm\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eThickness: 6.6mm\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eHandle Length: 120mm\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eWeight: 265g\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eHand Orientation: Right-Handed\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eSharpener: Manzo\u003c\/span\u003e\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Black","offer_id":39750212157534,"sku":"AAA-050B2-04-NA150","price":490.0,"currency_code":"CAD","in_stock":false},{"title":"Blonde","offer_id":39750212190302,"sku":"AAA-050B2-04-NA151","price":490.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/products\/HitohiraKikuchiyoManzoBlue_2Deba150mmEbonyHandle_Saya_Blonde__Right.jpg?v=1675954353"},{"product_id":"aaa-050w3-05-ia210","title":"Hitohira Kikuchiyo Manzo White #3 Yanagiba 210mm Ho Wood Handle (Saya)","description":"\u003cp\u003e\u003cspan\u003eA renowned smith from Sakai-city, Kikuchiyo (a pseudonym) apprenticed for over two decades before taking over the master’s forge upon his retirement a few years ago. One of the most impressive traits of his working style is that he is not only fast in production but he is also one of the few remaining smiths in Sakai that can forge \u003c\/span\u003e\u003ci\u003e\u003cspan\u003eHonyaki\u003c\/span\u003e\u003c\/i\u003e\u003cspan\u003e blades, a technique of forging that yields knives with beautiful Hamon lines and exquisite hardness.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eManzo is the pseudonym for a sharpener hailing from Sakai, a city known for its prestigious sharpeners of single bevel knives. He was trained under the sole sharpener for a legendary bladesmith who produced some of the rarest and most illustrious \u003c\/span\u003e\u003ci\u003e\u003cspan\u003eHonyaki \u003c\/span\u003e\u003c\/i\u003e\u003cspan\u003eblades. Manzo’s consistent ura sharpening embodies the hallmark of what constitutes a great single bevel knife. His blades feel more heavy on the balance than, say, our Togashi Tachi line. \u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eWhite #3 is a high quality carbon steel that will take a very refined edge with less effort and time than other carbon steels (i.e. will take less than other carbon steels from the same smith and sharpener duo). It is also very reasonably priced for a carbon steel knife. Initiates and experienced users of carbon steel single bevel knives who prefer a heavier feeling knife in the hand need to look no further than the Kikuchiyo Manzo White #3.\u003c\/p\u003e\n\u003cp\u003eA Yanagiba is a traditional Japanese fish slicing blade that is single-sided (bevelled), often simply referred to as a “sushi knife.” These slicers may not be as versatile as its double-sided cousin, Sujihiki, but when it comes to pure slicing tasks of boneless protein (and not just fish), a well-sharpened Yanagiba is unmatched in performance. It is a great addition for any cooks working with sashimi and other delicate, raw seafoods.\u003c\/p\u003e\n\u003cp\u003eBrand: Hitohira ひとひら \u003cbr\u003eBlacksmith: Kikuchiyo 菊千代 \u003cbr\u003eProducing Area: Sakai-Osaka\/ Japan \u003cbr\u003eProfile: Yanagiba \u003cbr\u003eSize: 210mm \u003cbr\u003eSteel Type: Carbon Steel \u003cbr\u003eSteel: White (Shirogami) #3, Soft Iron Clad \u003cbr\u003eHandle: Ho Wood \u0026amp; Buffalo Horn Ferrule Octagonal \u003cbr\u003eTotal Length: 346mm \u003cbr\u003eEdge Length: 204mm \u003cbr\u003eHandle to Tip Length: 214mm \u003cbr\u003eBlade Height: 30mm \u003cbr\u003eThickness: 3.6mm \u003cbr\u003eHandle Length: 130mm \u003cbr\u003eWeight: 132g \u003cbr\u003eHand Orientation: Right Handed \u003cbr\u003eCome with Saya \u003cbr\u003eSharpener: Manzo\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":32186470367326,"sku":"AAA-050W3-05-IA210","price":260.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/products\/20210305_113857.jpg?v=1614962582"},{"product_id":"aaa-050w3-05-ia300","title":"Hitohira Kikuchiyo Manzo White #3 Yanagiba 300mm Ho Wood Handle (Saya)","description":"\u003cp\u003e\u003cspan\u003eA renowned smith from Sakai-city, Kikuchiyo (a pseudonym) apprenticed for over two decades before taking over the master’s forge upon his retirement a few years ago. One of the most impressive traits of his working style is that he is not only fast in production but he is also one of the few remaining smiths in Sakai that can forge \u003c\/span\u003e\u003ci\u003e\u003cspan\u003eHonyaki\u003c\/span\u003e\u003c\/i\u003e\u003cspan\u003e blades, a technique of forging that yields knives with beautiful Hamon lines and exquisite hardness.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eManzo is the pseudonym for a sharpener hailing from Sakai, a city known for its prestigious sharpeners of single bevel knives. He was trained under the sole sharpener for a legendary bladesmith who produced some of the rarest and most illustrious \u003c\/span\u003e\u003ci\u003e\u003cspan\u003eHonyaki \u003c\/span\u003e\u003c\/i\u003e\u003cspan\u003eblades. Manzo’s consistent ura sharpening embodies the hallmark of what constitutes a great single bevel knife. His blades feel more heavy on the balance than, say, our Togashi Tachi line. \u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eWhite #3 is a high quality carbon steel that will take a very refined edge with less effort and time than other carbon steels (i.e. will take less than other carbon steels from the same smith and sharpener duo). It is also very reasonably priced for a carbon steel knife. Initiates and experienced users of carbon steel single bevel knives who prefer a heavier feeling knife in the hand need to look no further than the Kikuchiyo Manzo White #3.\u003c\/p\u003e\n\u003cp\u003eA Yanagiba is a traditional Japanese fish slicing blade that is single-sided (bevelled), often simply referred to as a “sushi knife.” These slicers may not be as versatile as its double-sided cousin, Sujihiki, but when it comes to pure slicing tasks of boneless protein (and not just fish), a well-sharpened Yanagiba is unmatched in performance. It is a great addition for any cooks working with sashimi and other delicate, raw seafoods.\u003c\/p\u003e\n\u003cp\u003eBrand: Hitohira ひとひら \u003cbr\u003eBlacksmith: Kikuchiyo 菊千代 \u003cbr\u003eProducing Area: Sakai-Osaka\/ Japan \u003cbr\u003eProfile: Yanagiba \u003cbr\u003eSize: 300mm \u003cbr\u003eSteel Type: Carbon Steel \u003cbr\u003eSteel: White (Shirogami) #3, Soft Iron Clad \u003cbr\u003eHandle: Ho Wood \u0026amp; Buffalo Horn Ferrule Octagonal \u003cbr\u003eTotal Length: 452mm \u003cbr\u003eEdge Length: 292mm \u003cbr\u003eHandle to Tip Length: 306mm \u003cbr\u003eBlade Height: 36mm \u003cbr\u003eThickness: 4.4mm \u003cbr\u003eHandle Length: 144mm \u003cbr\u003eWeight: 242g \u003cbr\u003eHand Orientation: Right Handed \u003cbr\u003eCome with Saya \u003cbr\u003eSharpener: Manzo\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":32186470465630,"sku":"AAA-050W3-05-IA300","price":370.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/products\/20210305_113019.jpg?v=1614962134"},{"product_id":"aaa-050b2-04-ia270","title":"Hitohira Kikuchiyo Manzo Blue #2 Yanagiba 270mm Ebony Handle (Saya)","description":"\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eA renowned smith from Sakai-city, Kikuchiyo (a pseudonym) apprenticed for over two decades before taking over the master’s forge upon his retirement a few years ago. One of the most impressive traits of his working style is that he is not only fast in production but he is also one of the few remaining smiths in Sakai that can forge\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003ci\u003e\u003cspan style=\"font-weight: 400;\"\u003eHonyaki\u003c\/span\u003e\u003c\/i\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003cspan\u003e \u003c\/span\u003eblades, a technique of forging that yields knives with beautiful Hamon lines and exquisite hardness.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eManzo is the pseudonym for a sharpener hailing from Sakai, a city known for its prestigious sharpeners of single bevel knives. He was trained under the sole sharpener for a legendary bladesmith who produced some of the rarest and most illustrious\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003ci\u003e\u003cspan style=\"font-weight: 400;\"\u003eHonyaki\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003c\/i\u003e\u003cspan style=\"font-weight: 400;\"\u003eblades. Manzo’s consistent ura sharpening embodies the hallmark of what constitutes a great single bevel knife. His blades feel more heavy on the balance than, say, our Togashi Tachi line. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThis blade is ideal for any cooks looking for a high performing single-bevel Yanagiba with a long-lasting edge that has an easy bevel to flatten. Manzo’s sharpening translates to ease of sharpening on the ura side for the customer, resulting in very little effort to maintain on sharpening stones. It is important to note that the thin uraoshi line demands patience and care when grinding to maintain an even width throughout the ura, a testament to Manzo’s skill.\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003eThose with experience in sharpening single-bevel knives who are looking to hone their fine-grit sharpening skills will find the Kikuchiyo Manzo Blue #2 to be a rewarding undertaking.\u003c\/span\u003e\u003c\/p\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\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eA Yanagiba is a traditional Japanese fish slicing blade that is single-sided (bevelled), often simply referred to as a “sushi knife.” These slicers may not be as versatile as its double-sided cousin, Sujihiki, but when it comes to pure slicing tasks of boneless protein (and not just fish), a well-sharpened Yanagiba is unmatched in performance. It is a great addition for any cooks working with sashimi and other delicate, raw seafoods.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eBrand: Hitohira ひとひら \u003cbr\u003eBlacksmith: Kikuchiyo 菊千代 \u003cbr\u003eProducing Area: Sakai-Osaka\/ Japan \u003cbr\u003eProfile: Yanagiba \u003cbr\u003eSize: 270mm \u003cbr\u003eSteel Type: Carbon Steel \u003cbr\u003eSteel: Blue (Aogami) #2, Soft Iron Clad \u003cbr\u003eHandle: Ebony \u0026amp; Buffalo Horn Ferrule Octagonal \u003cbr\u003eTotal Length: 420mm \u003cbr\u003eEdge Length: 260mm \u003cbr\u003eHandle to Tip Length: 274mm \u003cbr\u003eBlade Height: 34mm \u003cbr\u003eThickness: 4.2mm \u003cbr\u003eHandle Length: 142mm \u003cbr\u003eWeight: 231g \u003cbr\u003eHand Orientation: Right Handed \u003cbr\u003eCome with Saya \u003cbr\u003eSharpener: Manzo\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":32186509295710,"sku":"AAA-050B2-04-IA270","price":495.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/products\/20210709_153356.jpg?v=1625859483"},{"product_id":"aaa-050b2-04-ia210","title":"Hitohira Kikuchiyo Manzo Blue #2 Yanagiba 210mm Ebony Handle (Saya)","description":"\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eA renowned smith from Sakai-city, Kikuchiyo (a pseudonym) apprenticed for over two decades before taking over the master’s forge upon his retirement a few years ago. One of the most impressive traits of his working style is that he is not only fast in production but he is also one of the few remaining smiths in Sakai that can forge\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003ci\u003e\u003cspan style=\"font-weight: 400;\"\u003eHonyaki\u003c\/span\u003e\u003c\/i\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003cspan\u003e \u003c\/span\u003eblades, a technique of forging that yields knives with beautiful Hamon lines and exquisite hardness.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eManzo is the pseudonym for a sharpener hailing from Sakai, a city known for its prestigious sharpeners of single bevel knives. He was trained under the sole sharpener for a legendary bladesmith who produced some of the rarest and most illustrious\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003ci\u003e\u003cspan style=\"font-weight: 400;\"\u003eHonyaki\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003c\/i\u003e\u003cspan style=\"font-weight: 400;\"\u003eblades. Manzo’s consistent ura sharpening embodies the hallmark of what constitutes a great single bevel knife. His blades feel more heavy on the balance than, say, our Togashi Tachi line. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThis blade is ideal for any cooks looking for a high performing single-bevel Yanagiba with a long-lasting edge that has an easy bevel to flatten. Manzo’s sharpening translates to ease of sharpening on the ura side for the customer, resulting in very little effort to maintain on sharpening stones. It is important to note that the thin uraoshi line demands patience and care when grinding to maintain an even width throughout the ura, a testament to Manzo’s skill.\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003eThose with experience in sharpening single-bevel knives who are looking to hone their fine-grit sharpening skills will find the Kikuchiyo Manzo Blue #2 to be a rewarding undertaking.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003eA Yanagiba is a traditional Japanese fish slicing blade that is single-sided (bevelled), often simply referred to as a “sushi knife.” These slicers may not be as versatile as its double-sided cousin, Sujihiki, but when it comes to pure slicing tasks of boneless protein (and not just fish), a well-sharpened Yanagiba is unmatched in performance. It is a great addition for any cooks working with sashimi and other delicate, raw seafoods.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eBrand: Hitohira ひとひら \u003cbr\u003eBlacksmith: Kikuchiyo 菊千代 \u003cbr\u003eProducing Area: Sakai-Osaka\/ Japan \u003cbr\u003eProfile: Yanagiba \u003cbr\u003eSize: 210mm \u003cbr\u003eSteel Type: Carbon Steel \u003cbr\u003eSteel: Blue (Aogami) #2, Soft Iron Clad \u003cbr\u003eHandle: Ebony \u0026amp; Buffalo Horn Ferrule Octagonal \u003cbr\u003eTotal Length: 350mm \u003cbr\u003eEdge Length: 205mm \u003cbr\u003eHandle to Tip Length: 215mm \u003cbr\u003eBlade Height: 30mm \u003cbr\u003eThickness: 3.5mm \u003cbr\u003eHandle Length: 133mm \u003cbr\u003eWeight: 143g \u003cbr\u003eHand Orientation: Right Handed \u003cbr\u003eCome with Saya \u003cbr\u003eSharpener: Manzo\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":32273885528158,"sku":"AAA-050B2-04-IA210","price":410.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/products\/20201127_110628.jpg?v=1606493325"},{"product_id":"aaa-050b2-04-ia240","title":"Hitohira Kikuchiyo Manzo Blue #2 Yanagiba 240mm Ebony Handle (Saya)","description":"\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eA renowned smith from Sakai-city, Kikuchiyo (a pseudonym) apprenticed for over two decades before taking over the master’s forge upon his retirement a few years ago. One of the most impressive traits of his working style is that he is not only fast in production but he is also one of the few remaining smiths in Sakai that can forge\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003ci\u003e\u003cspan style=\"font-weight: 400;\"\u003eHonyaki\u003c\/span\u003e\u003c\/i\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003cspan\u003e \u003c\/span\u003eblades, a technique of forging that yields knives with beautiful Hamon lines and exquisite hardness.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eManzo is the pseudonym for a sharpener hailing from Sakai, a city known for its prestigious sharpeners of single bevel knives. He was trained under the sole sharpener for a legendary bladesmith who produced some of the rarest and most illustrious\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003ci\u003e\u003cspan style=\"font-weight: 400;\"\u003eHonyaki\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003c\/i\u003e\u003cspan style=\"font-weight: 400;\"\u003eblades. Manzo’s consistent ura sharpening embodies the hallmark of what constitutes a great single bevel knife. His blades feel more heavy on the balance than, say, our Togashi Tachi line. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThis blade is ideal for any cooks looking for a high performing single-bevel Yanagiba with a long-lasting edge that has an easy bevel to flatten. Manzo’s sharpening translates to ease of sharpening on the ura side for the customer, resulting in very little effort to maintain on sharpening stones. It is important to note that the thin uraoshi line demands patience and care when grinding to maintain an even width throughout the ura, a testament to Manzo’s skill.\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003eThose with experience in sharpening single-bevel knives who are looking to hone their fine-grit sharpening skills will find the Kikuchiyo Manzo Blue #2 to be a rewarding undertaking.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eA Yanagiba is a traditional Japanese fish slicing blade that is single-sided (bevelled), often simply referred to as a “sushi knife.” These slicers may not be as versatile as its double-sided cousin, Sujihiki, but when it comes to pure slicing tasks of boneless protein (and not just fish), a well-sharpened Yanagiba is unmatched in performance. It is a great addition for any cooks working with sashimi and other delicate, raw seafoods.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eBrand: Hitohira ひとひら \u003cbr\u003eBlacksmith: Kikuchiyo 菊千代 \u003cbr\u003eProducing Area: Sakai-Osaka\/ Japan \u003cbr\u003eProfile: Yanagiba \u003cbr\u003eSize: 240mm \u003cbr\u003eSteel Type: Carbon Steel \u003cbr\u003eSteel: Blue (Aogami) #2, Soft Iron Clad \u003cbr\u003eHandle: Ebony \u0026amp; Buffalo Horn Ferrule Octagonal \u003cbr\u003eTotal Length: 380mm \u003cbr\u003eEdge Length: 232mm \u003cbr\u003eHandle to Tip Length: 244mm \u003cbr\u003eBlade Height: 32mm \u003cbr\u003eThickness: 4mm \u003cbr\u003eHandle Length: 134mm \u003cbr\u003eWeight: 195g \u003cbr\u003eHand Orientation: Right Handed \u003cbr\u003eCome with Saya \u003cbr\u003eSharpener: Manzo\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":32273885560926,"sku":"AAA-050B2-04-IA240","price":440.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/products\/HitohiraKikuchiyoManzoBlue_2Yanagiba240mmEbonyHandle_Saya__Right.jpg?v=1675719123"},{"product_id":"aaa-085-lna165","title":"Morihei Yoshitomo Left Handed Deba 165mm Ho Wood Handle","description":"\u003cp\u003eBrand: Morihei 森平 \u003cbr\u003eProfile: Deba \u003cbr\u003eSize: 165mm \u003cbr\u003eSteel Type: Carbon Steel \u003cbr\u003eSteel: Unclassified Carbon Steel, Soft Iron Clad \u003cbr\u003eHandle: Ho Wood \u0026amp; Buffalo Horn Ferrule Left-Handed D-Shape \u003cbr\u003eTotal Length: 312mm \u003cbr\u003eEdge Length: 168mm \u003cbr\u003eHandle to Tip Length: 184mm \u003cbr\u003eBlade Height: 52mm \u003cbr\u003eThickness: 7.7mm \u003cbr\u003eHandle Length: 126mm \u003cbr\u003eWeight: 290g \u003cbr\u003eHand Orientation: Left Handed\u003c\/p\u003e\n\u003cdiv id=\"gtx-trans\" style=\"position: absolute; left: 40px; top: 56.2383px;\"\u003e\n\u003cdiv class=\"gtx-trans-icon\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Morihei","offers":[{"title":"Default Title","offer_id":32342668804190,"sku":"AAA-085-LNA165","price":360.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/products\/20210116_143429.jpg?v=1610825783"},{"product_id":"nenox-red-yo-deba-165mm-red-jigged-bone-handle","title":"Nenox Red Yo Deba 165mm Red Jigged Bone Handle (with Sheath)","description":"\u003cdiv\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv\u003eNenox is a high-end Western handle line from the venerable Nenohi company based in Tokyo. The Nenox line is designed to be durable, elegant, and extremely comfortable in one's hands, and meant to withstand much of the work even in the most demanding professional settings.  The steel used in this series takes a bit of time to sharpen, but once done, it holds an edge for a long time, and very chip resistant. The ergonomically shaped handles offer some of the best in-hand feelings among our offerings (they wow so many clients handling them at the store), and along with near friction-fit wooden sheaths, Nenox line is a whole package. \u003cbr\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eA yo-deba is a double-sided version of a traditional Japanese fish butchery knife called a 'deba', which are single-sided. Unlike its single-sided progenitor, a yo-deba is suitable for heavy-duty tasks such as cutting crab shells and lobsters, cleaving poultry and more. \u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003eBrand: Nenox \u003cbr\u003eProfile: Yo Deba \u003cbr\u003eSize: 165mm \u003cbr\u003eSteel Type: Stainless Steel \u003cbr\u003eSteel: Mono Unclassified (Stainless Steel) \u003cbr\u003eHandle: Red Jigged Bone\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003eTotal Length: 293mm \u003cbr\u003eEdge Length: 166mm \u003cbr\u003eHandle to Tip Length: 170mm \u003cbr\u003eBlade Height: 43mm \u003cbr\u003eThickness: 4.3mm \u003cbr\u003eHandle Length: 123mm \u003cbr\u003eWeight: 307g \u003cbr\u003eHand Orientation: Ambidextrous \u003cbr\u003eCome with Saya\u003c\/p\u003e","brand":"Nenox","offers":[{"title":"Default Title","offer_id":32378230177886,"sku":"CBA-BA49-PA165","price":1195.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/files\/20250801-105802.jpg?v=1754061332"},{"product_id":"aaa-050w3-05-ia240","title":"Hitohira Kikuchiyo Manzo White #3 Yanagiba 240mm Ho Wood Handle (Saya)","description":"\u003cp\u003e\u003cspan\u003eA renowned smith from Sakai-city, Kikuchiyo (a pseudonym) apprenticed for over two decades before taking over the master’s forge upon his retirement a few years ago. One of the most impressive traits of his working style is that he is not only fast in production but he is also one of the few remaining smiths in Sakai that can forge \u003c\/span\u003e\u003ci\u003e\u003cspan\u003eHonyaki\u003c\/span\u003e\u003c\/i\u003e\u003cspan\u003e blades, a technique of forging that yields knives with beautiful Hamon lines and exquisite hardness.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eManzo is the pseudonym for a sharpener hailing from Sakai, a city known for its prestigious sharpeners of single bevel knives. He was trained under the sole sharpener for a legendary bladesmith who produced some of the rarest and most illustrious \u003c\/span\u003e\u003ci\u003e\u003cspan\u003eHonyaki \u003c\/span\u003e\u003c\/i\u003e\u003cspan\u003eblades. Manzo’s consistent ura sharpening embodies the hallmark of what constitutes a great single bevel knife. His blades feel more heavy on the balance than, say, our Togashi Tachi line. \u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eWhite #3 is a high quality carbon steel that will take a very refined edge with less effort and time than other carbon steels (i.e. will take less than other carbon steels from the same smith and sharpener duo). It is also very reasonably priced for a carbon steel knife. Initiates and experienced users of carbon steel single bevel knives who prefer a heavier feeling knife in the hand need to look no further than the Kikuchiyo Manzo White #3.\u003c\/p\u003e\n\u003cp\u003eA Yanagiba is a traditional Japanese fish slicing blade that is single-sided (bevelled), often simply referred to as a “sushi knife.” These slicers may not be as versatile as its double-sided cousin, Sujihiki, but when it comes to pure slicing tasks of boneless protein (and not just fish), a well-sharpened Yanagiba is unmatched in performance. It is a great addition for any cooks working with sashimi and other delicate, raw seafoods.\u003c\/p\u003e\n\u003cp\u003eBrand: Hitohira ひとひら \u003cbr\u003eBlacksmith: Kikuchiyo 菊千代 \u003cbr\u003eProducing Area: Sakai-Osaka\/ Japan \u003cbr\u003eProfile: Yanagiba \u003cbr\u003eSize: 240mm \u003cbr\u003eSteel: Yasuki White (Shirogami) #3, Soft Iron Clad \u003cbr\u003eHandle: Ho Wood \u0026amp; Buffalo Horn Ferrule Octagonal \u003cbr\u003eTotal Length: 378mm \u003cbr\u003eEdge Length: 234mm \u003cbr\u003eHandle to Tip Length: 245mm \u003cbr\u003eBlade Height: 32mm \u003cbr\u003eThickness: 3.8mm \u003cbr\u003eHandle Length: 133mm \u003cbr\u003eWeight: 157g \u003cbr\u003eHand Orientation: Right-Handed \u003cbr\u003eCome with Saya \u003cbr\u003eSharpener: Manzo\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":32392824586334,"sku":"AAA-050W3-05-IA240","price":280.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/products\/20210223_170944.jpg?v=1614118817"},{"product_id":"aaa-050w3d-05-ia240","title":"Hitohira Kikuchiyo Manzo White #3 Yanagiba 240mm Ho Wood Handle (D-Shape)","description":"\u003cstyle type=\"text\/css\"\u003e\u003c!--\ntd {border: 1px solid #ccc;}br {mso-data-placement:same-cell;}\n--\u003e\u003c\/style\u003e\n\u003cp\u003e\u003cspan\u003eA renowned smith from Sakai-city, Kikuchiyo (a pseudonym) apprenticed for over two decades before taking over the master’s forge upon his retirement a few years ago. One of the most impressive traits of his working style is that he is not only fast in production but he is also one of the few remaining smiths in Sakai that can forge \u003c\/span\u003e\u003ci\u003e\u003cspan\u003eHonyaki\u003c\/span\u003e\u003c\/i\u003e\u003cspan\u003e blades, a technique of forging that yields knives with beautiful Hamon lines and exquisite hardness.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eManzo is the pseudonym for a sharpener hailing from Sakai, a city known for its prestigious sharpeners of single bevel knives. He was trained under the sole sharpener for a legendary bladesmith who produced some of the rarest and most illustrious \u003c\/span\u003e\u003ci\u003e\u003cspan\u003eHonyaki \u003c\/span\u003e\u003c\/i\u003e\u003cspan\u003eblades. Manzo’s consistent ura sharpening embodies the hallmark of what constitutes a great single bevel knife. His blades feel more heavy on the balance than, say, our Togashi Tachi line. \u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eWhite #3 is a high quality carbon steel that will take a very refined edge with less effort and time than other carbon steels (i.e. will take less than other carbon steels from the same smith and sharpener duo). It is also very reasonably priced for a carbon steel knife. Initiates and experienced users of carbon steel single bevel knives who prefer a heavier feeling knife in the hand need to look no further than the Kikuchiyo Manzo White #3.\u003c\/p\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 Yanagiba is a traditional Japanese fish slicing blade that is single-sided\/beveled, and often simply referred to as a ‘sushi knife’. These slicers may not be as versatile as its double-sided cousin, Sujihiki, but when it comes to pure slicing tasks of boneless protein (not just fish), a well-sharpened Yanagiba is unmatched in performance. It is a great addition for any cooks\"}'\u003eA Yanagiba is a traditional Japanese fish slicing blade that is single-sided\/beveled, and often simply referred to as a ‘sushi knife’. These slicers may not be as versatile as its double-sided cousin, Sujihiki, but when it comes to pure slicing tasks of boneless protein (not just fish), a well-sharpened Yanagiba is unmatched in performance. It is a great addition for any cooks \u003c\/span\u003e\u003cspan\u003elooking to prepare traditional Japanese style dishes. Please make sure your single-bevel knife orientation matches your hand orientation.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eBrand: Hitohira ひとひら \u003cbr\u003eBlacksmith: Kikuchiyo 菊千代 \u003cbr\u003eProducing Area: Sakai-Osaka\/ Japan \u003cbr\u003eProfile: Yanagiba \u003cbr\u003eSize: 240mm \u003cbr\u003eSteel: Yasuki White (Shirogami) #3, Soft Iron Clad \u003cbr\u003eHandle: Ho Wood \u0026amp; Buffalo Horn Ferrule Right-Handed D-Shape \u003cbr\u003eTotal Length: 378mm \u003cbr\u003eEdge Length: 234mm \u003cbr\u003eHandle to Tip Length: 244mm \u003cbr\u003eBlade Height: 32mm \u003cbr\u003eThickness: 3.8mm \u003cbr\u003eHandle Length: 133mm \u003cbr\u003eWeight: 156g \u003cbr\u003eHand Orientation: Right-Handed \u003cbr\u003eSharpener: Manzo\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":32397973848158,"sku":"AAA-050W3D-05-IA240","price":240.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/products\/HitohiraKikuchiyoManzoWhite_3Yanagiba240mmHoWoodHandle_D-Shape__Right.jpg?v=1675718933"},{"product_id":"aaa-050w3d-05-ia270","title":"Hitohira Kikuchiyo Manzo White #3 Yanagiba 270mm Ho Wood Handle (D-Shape)","description":"\u003cp\u003e\u003cspan\u003eA renowned smith from Sakai-city, Kikuchiyo (a pseudonym) apprenticed for over two decades before taking over the master’s forge upon his retirement a few years ago. One of the most impressive traits of his working style is that he is not only fast in production but he is also one of the few remaining smiths in Sakai that can forge \u003c\/span\u003e\u003ci\u003e\u003cspan\u003eHonyaki\u003c\/span\u003e\u003c\/i\u003e\u003cspan\u003e blades, a technique of forging that yields knives with beautiful Hamon lines and exquisite hardness.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eManzo is the pseudonym for a sharpener hailing from Sakai, a city known for its prestigious sharpeners of single bevel knives. He was trained under the sole sharpener for a legendary bladesmith who produced some of the rarest and most illustrious \u003c\/span\u003e\u003ci\u003e\u003cspan\u003eHonyaki \u003c\/span\u003e\u003c\/i\u003e\u003cspan\u003eblades. Manzo’s consistent ura sharpening embodies the hallmark of what constitutes a great single bevel knife. His blades feel more heavy on the balance than, say, our Togashi Tachi line. \u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eWhite #3 is a high quality carbon steel that will take a very refined edge with less effort and time than other carbon steels (i.e. will take less than other carbon steels from the same smith and sharpener duo). It is also very reasonably priced for a carbon steel knife. Initiates and experienced users of carbon steel single bevel knives who prefer a heavier feeling knife in the hand need to look no further than the Kikuchiyo Manzo White #3.\u003c\/p\u003e\n\u003cp\u003eA Yanagiba is a traditional Japanese fish slicing blade that is single-sided (bevelled), often simply referred to as a “sushi knife.” These slicers may not be as versatile as its double-sided cousin, Sujihiki, but when it comes to pure slicing tasks of boneless protein (and not just fish), a well-sharpened Yanagiba is unmatched in performance. It is a great addition for any cooks working with sashimi and other delicate, raw seafoods.\u003c\/p\u003e\n\u003cp\u003eBrand: Hitohira ひとひら \u003cbr\u003eBlacksmith: Kikuchiyo 菊千代 \u003cbr\u003eProducing Area: Sakai-Osaka\/ Japan \u003cbr\u003eProfile: Yanagiba \u003cbr\u003eSize: 270mm \u003cbr\u003eSteel: Yasuki White (Shirogami) #3, Soft Iron Clad \u003cbr\u003eHandle: Ho Wood \u0026amp; Buffalo Horn Ferrule Right-Handed D-Shape \u003cbr\u003eTotal Length: 418mm \u003cbr\u003eEdge Length: 263mm \u003cbr\u003eHandle to Tip Length: 277mm \u003cbr\u003eBlade Height: 34mm \u003cbr\u003eThickness: 4mm \u003cbr\u003eHandle Length: 140mm \u003cbr\u003eWeight: 186g \u003cbr\u003eHand Orientation: Right-Handed \u003cbr\u003eSharpener: Manzo\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":32397973880926,"sku":"AAA-050W3D-05-IA270","price":275.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/products\/20210304_130815.jpg?v=1614881438"},{"product_id":"aaa-050w3d-05-ia300","title":"Hitohira Kikuchiyo Manzo White #3 Yanagiba 300mm Ho Wood Handle (D-Shape)","description":"\u003cstyle type=\"text\/css\"\u003e\u003c!--\ntd {border: 1px solid #ccc;}br {mso-data-placement:same-cell;}\n--\u003e\u003c\/style\u003e\n\u003cp\u003e\u003cspan\u003eA renowned smith from Sakai-city, Kikuchiyo (a pseudonym) apprenticed for over two decades before taking over the master’s forge upon his retirement a few years ago. One of the most impressive traits of his working style is that he is not only fast in production but he is also one of the few remaining smiths in Sakai that can forge \u003c\/span\u003e\u003ci\u003e\u003cspan\u003eHonyaki\u003c\/span\u003e\u003c\/i\u003e\u003cspan\u003e blades, a technique of forging that yields knives with beautiful Hamon lines and exquisite hardness.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eManzo is the pseudonym for a sharpener hailing from Sakai, a city known for its prestigious sharpeners of single bevel knives. He was trained under the sole sharpener for a legendary bladesmith who produced some of the rarest and most illustrious \u003c\/span\u003e\u003ci\u003e\u003cspan\u003eHonyaki \u003c\/span\u003e\u003c\/i\u003e\u003cspan\u003eblades. Manzo’s consistent ura sharpening embodies the hallmark of what constitutes a great single bevel knife. His blades feel more heavy on the balance than, say, our Togashi Tachi line. \u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eWhite #3 is a high quality carbon steel that will take a very refined edge with less effort and time than other carbon steels (i.e. will take less than other carbon steels from the same smith and sharpener duo). It is also very reasonably priced for a carbon steel knife. Initiates and experienced users of carbon steel single bevel knives who prefer a heavier feeling knife in the hand need to look no further than the Kikuchiyo Manzo White #3.\u003c\/p\u003e\n\u003cp\u003eA Yanagiba is a traditional Japanese fish slicing blade that is single-sided (bevelled), often simply referred to as a “sushi knife.” These slicers may not be as versatile as its double-sided cousin, Sujihiki, but when it comes to pure slicing tasks of boneless protein (and not just fish), a well-sharpened Yanagiba is unmatched in performance. It is a great addition for any cooks working with sashimi and other delicate, raw seafoods.\u003c\/p\u003e\n\u003cp\u003eBrand: Hitohira ひとひら \u003cbr\u003eBlacksmith: Kikuchiyo 菊千代 \u003cbr\u003eProducing Area: Sakai-Osaka\/ Japan \u003cbr\u003eProfile: Yanagiba \u003cbr\u003eSize: 300mm \u003cbr\u003eSteel: Yasuki White (Shirogami) #3, Soft Iron Clad \u003cbr\u003eHandle: Ho Wood \u0026amp; Buffalo Horn Ferrule Right-Handed D-Shape \u003cbr\u003e\u003cspan data-mce-fragment=\"1\"\u003eTotal Length: 452mm\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eEdge Length: 292mm\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eHandle to Tip Length: 307mm\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eBlade Height: 35mm\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThickness: 4.7mm\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eHandle Length: 145mm\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eWeight: 237g\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eHand Orientation: Right-Handed\u003cbr data-mce-fragment=\"1\"\u003eCome with Saya\u003c\/span\u003e\u003cbr\u003eSharpener: Manzo\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":32397973913694,"sku":"AAA-050W3D-05-IA300","price":320.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/products\/20210304_130343.jpg?v=1614881410"},{"product_id":"aaa-130w1t-05-ia270","title":"Hitohira Togashi White #1 Tachi Yanagiba 270mm Ho Wood Handle (D-Shape\/ Saya)","description":"\u003cstyle type=\"text\/css\"\u003e\u003c!--\ntd {border: 1px solid #ccc;}br {mso-data-placement:same-cell;}\n--\u003e\u003c\/style\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eTogashi’s smith and sharpener are the duo of Kenji and Kenya, whose selective process of finding suppliers is a testament to their pride and skill. Kenji Togashi-san is one of the few remaining smiths in Sakai who can forge\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003ci\u003e\u003cspan style=\"font-weight: 400;\"\u003eHonyaki\u003c\/span\u003e\u003c\/i\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003cspan\u003e \u003c\/span\u003eblades, a technique referring to differentially tempering blades. This process of creating a hardness gradient in the same steel is notorious for being difficult to master for its metallurgically high stress-inducing quenching process. Togashi-san’s White #1 steel has a reputation for being able to take a super high grit edge very quickly, ideal for people who enjoy testing the boundaries of sharpness.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe Togashi line combines aesthetics, fit and finish, a durable edge and ease of sharpening into one beautiful knife. Togashi knives feel lighter and more nimble in the hand compared to our Manzo-sharpened knives and unlike most Sakai-forged knives, feature a finish direction parallel to the edge of the blade. Manzo’s blades, for instance, show a finish in the diagonal direction. This additional detail,\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003ci\u003e\u003cspan style=\"font-weight: 400;\"\u003e“Tachi,”\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003c\/i\u003e\u003cspan style=\"font-weight: 400;\"\u003ehelps in hiding scratches created from day-to-day habits like a user’s natural tendency to wipe the blade parallel to the edge.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eCombining its durable edge and solid price point for a premium White #1 steel, this exquisite line is ideal for cooks at home or in the kitchen looking for a blade capable of handling a high workload. Seasoned sharpeners will delight in its ability to take a super high grit edge very quickly, allowing for quick and efficient replenishing of the edge between uses. Its balance in the hand along with its well-rounded functionality makes owning the Togashi blade a delight like no other.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eA Yanagiba is a traditional Japanese fish slicing blade that is single-sided (bevelled), often simply referred to as a “sushi knife.” These slicers may not be as versatile as its double-sided cousin, Sujihiki, but when it comes to pure slicing tasks of boneless protein (and not just fish), a well-sharpened Yanagiba is unmatched in performance. It is a great addition for any cooks working with sashimi and other delicate, raw seafoods.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eBrand: Hitohira ひとひら \u003cbr\u003eBlacksmith: Togashi Blacksmith 富樫打刃物製作所 \u003cbr\u003eProducing Area: Sakai-Osaka\/ Japan \u003cbr\u003eProfile: Yanagiba \u003cbr\u003eSize: 270mm \u003cbr\u003eSteel: Yasuki White (Shirogami) #1, Soft Iron Clad \u003cbr\u003eHandle: Ho Wood \u0026amp; Buffalo Horn Ferrule Right-Handed D-Shape \u003cbr\u003eTotal Length: 416mm \u003cbr\u003eEdge Length: 262mm \u003cbr\u003eHandle to Tip Length: 274mm \u003cbr\u003eBlade Height: 33mm \u003cbr\u003eThickness: 3.4mm \u003cbr\u003eHandle Length: 140mm \u003cbr\u003eWeight: 164g \u003cbr\u003eHand Orientation: Right-Handed \u003cbr\u003eCome with Saya \u003cbr\u003eSharpener: Kenya Togashi\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":32397973946462,"sku":"AAA-130W1T-05-IA270","price":360.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/products\/20210304_151743.jpg?v=1614889234"},{"product_id":"aaa-050w3d-05-la180","title":"Hitohira Kikuchiyo Manzo White #3 Kamagata Usuba 180mm Ho Wood Handle (D-Shape)","description":"\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eA renowned smith from Sakai-city, Kikuchiyo (a pseudonym) apprenticed for over two decades before taking over the master’s forge upon his retirement a few years ago. One of the most impressive traits of his working style is that he is not only fast in production but he is also one of the few remaining smiths in Sakai that can forge\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003ci\u003e\u003cspan style=\"font-weight: 400;\"\u003eHonyaki\u003c\/span\u003e\u003c\/i\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003cspan\u003e \u003c\/span\u003eblades, a technique of forging that yields knives with beautiful Hamon lines and exquisite hardness.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eManzo is the pseudonym for a sharpener hailing from Sakai, a city known for its prestigious sharpeners of single bevel knives. He was trained under the sole sharpener for a legendary bladesmith who produced some of the rarest and most illustrious\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003ci\u003e\u003cspan style=\"font-weight: 400;\"\u003eHonyaki\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003c\/i\u003e\u003cspan style=\"font-weight: 400;\"\u003eblades. Manzo’s consistent ura sharpening embodies the hallmark of what constitutes a great single bevel knife. His blades feel more heavy on the balance than, say, our Togashi Tachi line. \u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eWhite #3 is a high quality carbon steel that will take a very refined edge with less effort and time than other carbon steels (i.e. will take less than other carbon steels from the same smith and sharpener duo). It is also very reasonably priced for a carbon steel knife. Initiates and experienced users of carbon steel single bevel knives who prefer a heavier feeling knife in the hand need to look no further than the Kikuchiyo Manzo White #3.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAn Usuba is a traditional Japanese single-sided blade that is designed mainly for rotary peeling (‘katsuramuki’ in Japanese) various vegetables. Once peeled into thin sheets, the vegetables can be cut into micro-julienne strips that can serve as a bed for the main ingredients of the dish, such as sashimi slices on a bed of daikon. We recommend an usuba for any professional cooks working in a Japanese style restaurant, looking to perfect the art of katsuramuki and preparing vegetable garnishes.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eBrand: Hitohira ひとひら \u003cbr\u003eBlacksmith: Kikuchiyo 菊千代 \u003cbr\u003eProducing Area: Sakai-Osaka\/ Japan \u003cbr\u003eProfile: Kamagata Usuba \u003cbr\u003eSize: 180mm \u003cbr\u003eSteel: Yasuki White (Shirogami) #3, Soft Iron Clad \u003cbr\u003eHandle: Ho Wood \u0026amp; Buffalo Horn Ferrule Right-Handed D-Shape \u003cbr\u003eTotal Length: 320mm \u003cbr\u003eEdge Length: 168mm \u003cbr\u003eHandle to Tip Length: 183mm \u003cbr\u003eBlade Height: 44mm \u003cbr\u003eThickness: 3.9mm \u003cbr\u003eHandle Length: 134mm \u003cbr\u003eWeight: 199g \u003cbr\u003eHand Orientation: Right-Handed \u003cbr\u003eSharpener: Manzo\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":32397973979230,"sku":"AAA-050W3D-05-LA180","price":245.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/products\/20210304_131333.jpg?v=1614881763"},{"product_id":"aaa-050w3d-05-lb180","title":"Hitohira Kikuchiyo Manzo White #3 Usuba 180mm Ho Wood Handle (D-Shape)","description":"\u003cp\u003e\u003cspan\u003eA renowned smith from Sakai-city, Kikuchiyo (a pseudonym) apprenticed for over two decades before taking over the master’s forge upon his retirement a few years ago. One of the most impressive traits of his working style is that he is not only fast in production but he is also one of the few remaining smiths in Sakai that can forge \u003c\/span\u003e\u003ci\u003e\u003cspan\u003eHonyaki\u003c\/span\u003e\u003c\/i\u003e\u003cspan\u003e blades, a technique of forging that yields knives with beautiful Hamon lines and exquisite hardness.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eManzo is the pseudonym for a sharpener hailing from Sakai, a city known for its prestigious sharpeners of single bevel knives. He was trained under the sole sharpener for a legendary bladesmith who produced some of the rarest and most illustrious \u003c\/span\u003e\u003ci\u003e\u003cspan\u003eHonyaki \u003c\/span\u003e\u003c\/i\u003e\u003cspan\u003eblades. Manzo’s consistent ura sharpening embodies the hallmark of what constitutes a great single bevel knife. His blades feel more heavy on the balance than, say, our Togashi Tachi line. \u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eWhite #3 is a high quality carbon steel that will take a very refined edge with less effort and time than other carbon steels (i.e. will take less than other carbon steels from the same smith and sharpener duo). It is also very reasonably priced for a carbon steel knife. Initiates and experienced users of carbon steel single bevel knives who prefer a heavier feeling knife in the hand need to look no further than the Kikuchiyo Manzo White #3.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eAn Usuba is a traditional Japanese single-sided blade that is designed mainly for rotary peeling (‘katsuramuki’ in Japanese) various vegetables. Once peeled into thin sheets, the vegetables can be cut into micro-julienne strips that can serve as a bed for the main ingredients of the dish, such as sashimi slices on a bed of daikon. We recommend an usuba for any professional cooks working in restaurants requiring specific knife skills such as katsuramuki and preparation of vegetable garnishes.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eBrand: Hitohira ひとひら \u003cbr\u003eBlacksmith: Kikuchiyo 菊千代 \u003cbr\u003eProducing Area: Sakai-Osaka\/ Japan \u003cbr\u003eProfile: Usuba \u003cbr\u003eSize: 180mm \u003cbr\u003eSteel: Yasuki White (Shirogami) #3, Soft Iron Clad \u003cbr\u003eHandle: Ho Wood \u0026amp; Buffalo Horn Ferrule Right-Handed D-Shape \u003cbr\u003eTotal Length: 315mm \u003cbr\u003eEdge Length: 169mm \u003cbr\u003eHandle to Tip Length: 184mm \u003cbr\u003eBlade Height: 44mm \u003cbr\u003eThickness: 4.1mm \u003cbr\u003eHandle Length: 135mm \u003cbr\u003eWeight: 200g \u003cbr\u003eHand Orientation: Right-Handed \u003cbr\u003eSharpener: Manzo\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":32397974011998,"sku":"AAA-050W3D-05-LB180","price":245.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/products\/20210304_131550.jpg?v=1614881861"},{"product_id":"aaa-050w3d-05-na165","title":"Hitohira Kikuchiyo Manzo White #3 Deba 165mm Ho Wood Handle (D-Shape)","description":"\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eA renowned smith from Sakai-city, Kikuchiyo (a pseudonym) apprenticed for over two decades before taking over the master’s forge upon his retirement a few years ago. One of the most impressive traits of his working style is that he is not only fast in production but he is also one of the few remaining smiths in Sakai that can forge \u003c\/span\u003e\u003ci\u003e\u003cspan style=\"font-weight: 400;\"\u003eHonyaki\u003c\/span\u003e\u003c\/i\u003e\u003cspan style=\"font-weight: 400;\"\u003e blades, a technique of forging that yields knives with beautiful Hamon lines and exquisite hardness.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eManzo is the pseudonym for a sharpener hailing from Sakai, a city known for its prestigious sharpeners of single bevel knives. He was trained under the sole sharpener for a legendary bladesmith who produced some of the rarest and most illustrious \u003c\/span\u003e\u003ci\u003e\u003cspan style=\"font-weight: 400;\"\u003eHonyaki \u003c\/span\u003e\u003c\/i\u003e\u003cspan style=\"font-weight: 400;\"\u003eblades. Manzo’s consistent ura sharpening embodies the hallmark of what constitutes a great single bevel knife. His blades feel more heavy on the balance than, say, our Togashi Tachi line. \u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eWhite #3 is a high quality carbon steel that will take a very refined edge with less effort and time than other carbon steels (i.e. will take less than other carbon steels from the same smith and sharpener duo). It is also very reasonably priced for a carbon steel knife. Initiates and experienced users of carbon steel single bevel knives who prefer a heavier feeling knife in the hand need to look no further than the Kikuchiyo Manzo White #3.\u003cbr\u003e\u003c\/p\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\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 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.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eBrand: Hitohira ひとひら \u003cbr\u003eBlacksmith: Kikuchiyo 菊千代 \u003cbr\u003eProducing Area: Sakai-Osaka\/ Japan \u003cbr\u003eProfile: Deba \u003cbr\u003eSize: 165mm \u003cbr\u003eSteel: Yasuki White (Shirogami) #3, Soft Iron Clad \u003cbr\u003eHandle: Ho Wood \u0026amp; Buffalo Horn Ferrule Right-Handed D-Shape \u003cbr\u003eHand Orientation: Right-Handed \u003cbr\u003eSharpener: Manzo\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":32397974077534,"sku":"AAA-050W3D-05-NA165","price":265.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/products\/20210304_132000.jpg?v=1614882125"},{"product_id":"aaa-080w1t-05-na165","title":"Hitohira Togashi White #1 Tachi Deba 165mm Ho Wood Handle (Saya)","description":"\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eTogashi’s smith and sharpener are the duo of Kenji and Kenya, whose selective process of finding suppliers is a testament to their pride and skill. Kenji Togashi-san is one of the few remaining smiths in Sakai who can forge \u003c\/span\u003e\u003ci\u003e\u003cspan style=\"font-weight: 400;\"\u003eHonyaki\u003c\/span\u003e\u003c\/i\u003e\u003cspan style=\"font-weight: 400;\"\u003e blades, a technique referring to differentially tempering blades. This process of creating a hardness gradient in the same steel is notorious for being difficult to master for its metallurgically high stress-inducing quenching process. Togashi-san’s White #1 steel has a reputation for being able to take a super high grit edge very quickly, ideal for people who enjoy testing the boundaries of sharpness.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe Togashi line combines aesthetics, fit and finish, a durable edge and ease of sharpening into one beautiful knife. Togashi knives feel lighter and more nimble in the hand compared to our Manzo-sharpened knives and unlike most Sakai-forged knives, feature a finish direction parallel to the edge of the blade. Manzo’s blades, for instance, show a finish in the diagonal direction. This additional detail, \u003c\/span\u003e\u003ci\u003e\u003cspan style=\"font-weight: 400;\"\u003e“Tachi,” \u003c\/span\u003e\u003c\/i\u003e\u003cspan style=\"font-weight: 400;\"\u003ehelps in hiding scratches created from day-to-day habits like a user’s natural tendency to wipe the blade parallel to the edge.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eCombining its durable edge and solid price point for a premium White #1 steel, this exquisite line is ideal for cooks at home or in the kitchen looking for a blade capable of handling a high workload. Seasoned sharpeners will delight in its ability to take a super high grit edge very quickly, allowing for quick and efficient replenishing of the edge between uses. Its balance in the hand along with its well-rounded functionality makes owning the Togashi blade a delight like no other.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eA 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.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eBrand: Hitohira ひとひら \u003cbr\u003eBlacksmith: Togashi Blacksmith 富樫打刃物製作所 \u003cbr\u003eProducing Area: Sakai-Osaka\/ Japan \u003cbr\u003eProfile: Deba \u003cbr\u003eSize: 165mm \u003cbr\u003eSteel: Yasuki White (Shirogami) #1, Soft Iron Clad \u003cbr\u003eHandle: Ho Wood \u0026amp; Buffalo Horn Ferrule Octagonal \u003cbr\u003eHand Orientation: Right-Handed \u003cbr\u003eCome with Saya \u003cbr\u003eSharpener: Kenya Togashi\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":39260661940318,"sku":"AAA-080W1T-05-NA165","price":365.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/products\/20210311_155023.jpg?v=1615496113"},{"product_id":"aaa-075-llb180","title":"Morihei Yoshitomo Left Handed Usuba 180mm Ho Wood Handle","description":"\u003cstyle type=\"text\/css\"\u003e\u003c!--\ntd {border: 1px solid #ccc;}br {mso-data-placement:same-cell;}\n--\u003e\u003c\/style\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eAn Usuba is a traditional Japanese single-sided blade that is designed mainly for rotary peeling (‘katsuramuki’ in Japanese) various vegetables. Once peeled into thin sheets, the vegetables can be cut into micro-julienne strips that can serve as a bed for the main ingredients of the dish, such as sashimi slices on a bed of daikon. We recommend an usuba for any professional cooks working in restaurants requiring specific knife skills such as katsuramuki and preparation of vegetable garnishes.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eBrand: Morihei 森平 \u003cbr\u003eProfile: Usuba \u003cbr\u003eSize: 180mm \u003cbr\u003eSteel Type: Carbon Steel \u003cbr\u003eSteel: Unclassified (Carbon Steel), Soft Iron Clad \u003cbr\u003eHandle: Ho Wood \u0026amp; Buffalo Horn Ferrule Left-Handed D-Shape \u003cbr\u003eTotal Length: 3318mm \u003cbr\u003eEdge Length: 170mm \u003cbr\u003eHandle to Tip Length: 186mm \u003cbr\u003eBlade Height: 45mm \u003cbr\u003eThickness: 3.3mm \u003cbr\u003eHandle Length: 134mm \u003cbr\u003eWeight: 170g \u003cbr\u003eHand Orientation: Left-Handed\u003c\/p\u003e","brand":"Morihei","offers":[{"title":"Default Title","offer_id":39305751822430,"sku":"AAA-075-LLB180","price":330.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/products\/20210416_160804.jpg?v=1618606830"},{"product_id":"aaa-050w3d-05-ne210","title":"Hitohira Kikuchiyo Manzo White #3 Mioroshi Deba 210mm Ho Wood Handle (D-Shape)","description":"\u003cstyle type=\"text\/css\"\u003e\u003c!--\ntd {border: 1px solid #ccc;}br {mso-data-placement:same-cell;}\n--\u003e\u003c\/style\u003e\n\u003cp\u003e\u003cspan\u003eA renowned smith from Sakai-city, Kikuchiyo (a pseudonym) apprenticed for over two decades before taking over the master’s forge upon his retirement a few years ago. One of the most impressive traits of his working style is that he is not only fast in production but he is also one of the few remaining smiths in Sakai that can forge \u003c\/span\u003e\u003ci\u003e\u003cspan\u003eHonyaki\u003c\/span\u003e\u003c\/i\u003e\u003cspan\u003e blades, a technique of forging that yields knives with beautiful Hamon lines and exquisite hardness.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eManzo is the pseudonym for a sharpener hailing from Sakai, a city known for its prestigious sharpeners of single bevel knives. He was trained under the sole sharpener for a legendary bladesmith who produced some of the rarest and most illustrious \u003c\/span\u003e\u003ci\u003e\u003cspan\u003eHonyaki \u003c\/span\u003e\u003c\/i\u003e\u003cspan\u003eblades. Manzo’s consistent ura sharpening embodies the hallmark of what constitutes a great single bevel knife. His blades feel more heavy on the balance than, say, our Togashi Tachi line. \u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eWhite #3 is a high quality carbon steel that will take a very refined edge with less effort and time than other carbon steels (i.e. will take less than other carbon steels from the same smith and sharpener duo). It is also very reasonably priced for a carbon steel knife. Initiates and experienced users of carbon steel single bevel knives who prefer a heavier feeling knife in the hand need to look no further than the Kikuchiyo Manzo White #3.\u003c\/p\u003e\n\u003cp\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 Gyuto-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\/p\u003e\n\u003cp\u003eBrand: Hitohira ひとひら \u003cbr\u003eBlacksmith: Kikuchiyo 菊千代 \u003cbr\u003eProducing Area: Sakai-Osaka\/ Japan \u003cbr\u003eProfile: Mioroshi Deba \u003cbr\u003eSize: 210mm \u003cbr\u003eSteel: Yasuki White (Shirogami) #3, Soft Iron Clad \u003cbr\u003eHandle: Ho Wood \u0026amp; Buffalo Horn Ferrule Right-Handed D-Shape \u003cbr\u003eTotal Length: 369mm \u003cbr\u003eEdge Length: 214mm \u003cbr\u003eHandle to Tip Length: 228mm \u003cbr\u003eBlade Height: 42mm \u003cbr\u003eThickness: 5.7mm \u003cbr\u003eHandle Length: 140mm \u003cbr\u003eWeight: 260g \u003cbr\u003eHand Orientation: Right-Handed \u003cbr\u003eSharpener: Manzo\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":39313865080926,"sku":"AAA-050W3D-05-NE210","price":305.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/products\/20210420_160052.jpg?v=1618957298"},{"product_id":"ama-079-05-zzia270","title":"Morihei Yoshitomo Left Handed Yanagiba 270mm Ho Wood Handle","description":"\u003cstyle type=\"text\/css\"\u003e\u003c!--\ntd {border: 1px solid #ccc;}br {mso-data-placement:same-cell;}\n--\u003e\u003c\/style\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eA Yanagiba is a traditional Japanese fish slicing blade that is single-sided (bevelled), often simply referred to as a “sushi knife.” These slicers may not be as versatile as its double-sided cousin, Sujihiki, but when it comes to pure slicing tasks of boneless protein (and not just fish), a well-sharpened Yanagiba is unmatched in performance. It is a great addition for any cooks working with sashimi and other delicate, raw seafoods. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eBrand: Morihei 森平 \u003cbr\u003eProfile: Yanagiba \u003cbr\u003eSize: 270mm \u003cbr\u003eSteel: Yasuki White (Shirogami) #3, Soft Iron Clad \u003cbr\u003eHandle: Ho Wood \u0026amp; Buffalo Horn Ferrule Left-Handed D-Shape\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eTotal Length: 416mm\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eEdge Length: 260mm\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eHandle to Tip Length: 277mm\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eBlade Height: 32.3mm\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThickness: 4mm\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eHandle Length: 140mm\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eWeight: 185g\u003c\/span\u003e \u003cbr\u003eHand Orientation: Left-Handed\u003c\/p\u003e","brand":"Morihei","offers":[{"title":"Default Title","offer_id":39313865179230,"sku":"AMA-079-05-ZZIA270","price":370.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/products\/20210420_160424.jpg?v=1618956955"},{"product_id":"aaa-130w1td-05-zzia270","title":"Hitohira Togashi White #1 Tachi Left Handed Yanagiba 270mm Ho Wood Handle (D-Shape\/ Saya)","description":"\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eTogashi’s smith and sharpener are the duo of Kenji and Kenya, whose selective process of finding suppliers is a testament to their pride and skill. Kenji Togashi-san is one of the few remaining smiths in Sakai who can forge \u003c\/span\u003e\u003ci\u003e\u003cspan style=\"font-weight: 400;\"\u003eHonyaki\u003c\/span\u003e\u003c\/i\u003e\u003cspan style=\"font-weight: 400;\"\u003e blades, a technique referring to differentially tempering blades. This skill of creating a hardness gradient in the steel is notorious for being difficult to master. Togashi-san’s White #1 steel has a reputation for being able to take a super high grit edge very quickly, ideal for people who enjoy testing the boundaries of sharpness.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe Togashi line combines aesthetics, fit and finish, a durable edge and ease of sharpening into one beautiful knife. Compared to the Manzo line, Togashi knives feel lighter and more nimble in the hand. Furthermore, unlike most Sakai forged knives, the Togashi line features a finish direction parallel to the edge of the blade (for instance, Manzo’s blades show a diagonal direction). This additional detail, \u003c\/span\u003e\u003ci\u003e\u003cspan style=\"font-weight: 400;\"\u003e“Tachi,” \u003c\/span\u003e\u003c\/i\u003e\u003cspan style=\"font-weight: 400;\"\u003ehelps in hiding scratches created from day-to-day use. For instance, hiding scratches from the user’s natural tendency to wipe the blade parallel to the edge.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eCombining its durable edge and solid price point for a premium White #1 steel, this exquisite line is ideal for cooks at home or in the kitchen looking for a blade capable of handling a high workload. Seasoned sharpeners will delight in its ability to take a super high grit edge very quickly, allowing for quick and efficient replenishing of the edge between uses. Its balance in the hand along with its well-rounded functionality makes owning the Togashi blade a delight like no other.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eA Yanagiba is a traditional Japanese fish slicing blade that is single-sided (bevelled), often simply referred to as a “sushi knife.” These slicers may not be as versatile as its double-sided cousin, Sujihiki, but when it comes to pure slicing tasks of boneless protein (and not just fish), a well-sharpened Yanagiba is unmatched in performance. It is a great addition for any cooks working with sashimi and other delicate, raw seafoods.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eBrand: Hitohira ひとひら (一片)\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eSmith: Togashi Blacksmith 富樫打刃物製作所\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eProducing Area: Sakai-Osaka\/ Japan\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eProfile: Yanagiba\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eSize: 270mm\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eSteel Type: Carbon Steel\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eSteel: Yasuki White (Shirogami) #1, Soft Iron Clad\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eHandle: Ho Wood \u0026amp; Buffalo Horn Ferrule Left-Handed D-Shape\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eTotal Length: 414mm\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eEdge Length: 260mm\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eHandle to Tip Length: 274mm\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eBlade Height: 33mm\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eThickness: 3.4mm\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eHandle Length: 140mm\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eWeight: 182g\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eHand Orientation: Left-Handed\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eSharpener: Kenya Togashi\u003c\/span\u003e\u003c\/p\u003e\n\u003cstyle type=\"text\/css\"\u003e\u003c!--\ntd {border: 1px solid #ccc;}br {mso-data-placement:same-cell;}\n--\u003e\u003c\/style\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":39364123951198,"sku":"AAA-130W1TD-05-ZZIA270","price":490.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/products\/20211209_151602.jpg?v=1639082549"},{"product_id":"aaa-130w1td-05-zzna150","title":"Hitohira Togashi White #1 Tachi Left Handed Deba 150mm Ho Wood Handle (D-Shape\/ Saya)","description":"\u003cstyle type=\"text\/css\"\u003e\u003c!--\ntd {border: 1px solid #ccc;}br {mso-data-placement:same-cell;}\n--\u003e\u003c\/style\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eTogashi’s smith and sharpener are the duo of Kenji and Kenya, whose selective process of finding suppliers is a testament to their pride and skill. Kenji Togashi-san is one of the few remaining smiths in Sakai who can forge\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003ci\u003e\u003cspan style=\"font-weight: 400;\"\u003eHonyaki\u003c\/span\u003e\u003c\/i\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003cspan\u003e \u003c\/span\u003eblades, a technique referring to differentially tempering blades. This process of creating a hardness gradient in the same steel is notorious for being difficult to master for its metallurgically high stress-inducing quenching process. Togashi-san’s White #1 steel has a reputation for being able to take a super high grit edge very quickly, ideal for people who enjoy testing the boundaries of sharpness.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe Togashi line combines aesthetics, fit and finish, a durable edge and ease of sharpening into one beautiful knife. Togashi knives feel lighter and more nimble in the hand compared to our Manzo-sharpened knives and unlike most Sakai-forged knives, feature a finish direction parallel to the edge of the blade. Manzo’s blades, for instance, show a finish in the diagonal direction. This additional detail,\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003ci\u003e\u003cspan style=\"font-weight: 400;\"\u003e“Tachi,”\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003c\/i\u003e\u003cspan style=\"font-weight: 400;\"\u003ehelps in hiding scratches created from day-to-day habits like a user’s natural tendency to wipe the blade parallel to the edge.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eCombining its durable edge and solid price point for a premium White #1 steel, this exquisite line is ideal for cooks at home or in the kitchen looking for a blade capable of handling a high workload. Seasoned sharpeners will delight in its ability to take a super high grit edge very quickly, allowing for quick and efficient replenishing of the edge between uses. Its balance in the hand along with its well-rounded functionality makes owning the Togashi blade a delight like no other.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eA 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.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eBrand: Hitohira ひとひら (一片)\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eSmith: Togashi Blacksmith 富樫打刃物製作所\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eProducing Area: Sakai-Osaka\/ Japan\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eProfile: Deba\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eSize: 150mm\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eSteel Type: Carbon Steel\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eSteel: Yasuki White (Shirogami) #1, Soft Iron Clad\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eHandle: Ho Wood \u0026amp; Buffalo Horn Ferrule Left-Handed D-Shape\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eTotal Length: 293mm\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eEdge Length: 156mm\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eHandle to Tip Length: 172mm\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eBlade Height: 47mm\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eThickness: 5mm\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eHandle Length: 120mm\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eWeight: 195g\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eHand Orientation: Left-Handed\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eSharpener: Kenya Togashi\u003c\/span\u003e\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":39364123983966,"sku":"AAA-130W1TD-05-ZZNA150","price":430.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/products\/20210603_134310.jpg?v=1622744980"},{"product_id":"aaa-130w1t-05-ia300","title":"Hitohira Togashi White #1 Tachi Yanagiba 300mm Ho Wood Handle (D-Shape\/ Saya)","description":"\u003cstyle type=\"text\/css\"\u003e\u003c!--\ntd {border: 1px solid #ccc;}br {mso-data-placement:same-cell;}\n--\u003e\u003c\/style\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eTogashi’s smith and sharpener are the duo of Kenji and Kenya, whose selective process of finding suppliers is a testament to their pride and skill. Kenji Togashi-san is one of the few remaining smiths in Sakai who can forge\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003ci\u003e\u003cspan style=\"font-weight: 400;\"\u003eHonyaki\u003c\/span\u003e\u003c\/i\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003cspan\u003e \u003c\/span\u003eblades, a technique referring to differentially tempering blades. This process of creating a hardness gradient in the same steel is notorious for being difficult to master for its metallurgically high stress-inducing quenching process. Togashi-san’s White #1 steel has a reputation for being able to take a super high grit edge very quickly, ideal for people who enjoy testing the boundaries of sharpness.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe Togashi line combines aesthetics, fit and finish, a durable edge and ease of sharpening into one beautiful knife. Togashi knives feel lighter and more nimble in the hand compared to our Manzo-sharpened knives and unlike most Sakai-forged knives, feature a finish direction parallel to the edge of the blade. Manzo’s blades, for instance, show a finish in the diagonal direction. This additional detail,\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003ci\u003e\u003cspan style=\"font-weight: 400;\"\u003e“Tachi,”\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003c\/i\u003e\u003cspan style=\"font-weight: 400;\"\u003ehelps in hiding scratches created from day-to-day habits like a user’s natural tendency to wipe the blade parallel to the edge.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eCombining its durable edge and solid price point for a premium White #1 steel, this exquisite line is ideal for cooks at home or in the kitchen looking for a blade capable of handling a high workload. Seasoned sharpeners will delight in its ability to take a super high grit edge very quickly, allowing for quick and efficient replenishing of the edge between uses. Its balance in the hand along with its well-rounded functionality makes owning the Togashi blade a delight like no other.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eA Yanagiba is a traditional Japanese fish slicing blade that is single-sided (bevelled), often simply referred to as a “sushi knife.” These slicers may not be as versatile as its double-sided cousin, Sujihiki, but when it comes to pure slicing tasks of boneless protein (and not just fish), a well-sharpened Yanagiba is unmatched in performance. It is a great addition for any cooks working with sashimi and other delicate, raw seafoods.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eBrand: Hitohira ひとひら \u003cbr\u003eBlacksmith: Togashi Blacksmith 富樫打刃物製作所 \u003cbr\u003eProducing Area: Sakai-Osaka\/ Japan \u003cbr\u003eProfile: Yanagiba \u003cbr\u003eSize: 300mm \u003cbr\u003eSteel: Yasuki White (Shirogami) #1, Soft Iron 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: 449mm\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eEdge Length: 291mm\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eHandle to Tip Length: 303mm\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eBlade Height: 35mm\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: 145mm\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eWeight: 208g\u003c\/span\u003e \u003cbr\u003eHand Orientation: Right-Handed \u003cbr\u003eCome with Saya \u003cbr\u003eSharpener: Kenya Togashi\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":39364124737630,"sku":"AAA-130W1T-05-IA300","price":380.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/products\/20210603_141801.jpg?v=1622745036"},{"product_id":"aaa-130w1t-05-na165","title":"Hitohira Togashi White #1 Tachi Deba 165mm Ho Wood Handle (D-Shape\/ Saya)","description":"\u003cstyle type=\"text\/css\"\u003e\u003c!--\ntd {border: 1px solid #ccc;}br {mso-data-placement:same-cell;}\n--\u003e\u003c\/style\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eTogashi’s smith and sharpener are the duo of Kenji and Kenya, whose selective process of finding suppliers is a testament to their pride and skill. Kenji Togashi-san is one of the few remaining smiths in Sakai who can forge \u003c\/span\u003e\u003ci\u003e\u003cspan style=\"font-weight: 400;\"\u003eHonyaki\u003c\/span\u003e\u003c\/i\u003e\u003cspan style=\"font-weight: 400;\"\u003e blades, a technique referring to differentially tempering blades. This process of creating a hardness gradient in the same steel is notorious for being difficult to master for its metallurgically high stress-inducing quenching process. Togashi-san’s White #1 steel has a reputation for being able to take a super high grit edge very quickly, ideal for people who enjoy testing the boundaries of sharpness.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe Togashi line combines aesthetics, fit and finish, a durable edge and ease of sharpening into one beautiful knife. Togashi knives feel lighter and more nimble in the hand compared to our Manzo-sharpened knives and unlike most Sakai-forged knives, feature a finish direction parallel to the edge of the blade. Manzo’s blades, for instance, show a finish in the diagonal direction. This additional detail, \u003c\/span\u003e\u003ci\u003e\u003cspan style=\"font-weight: 400;\"\u003e“Tachi,” \u003c\/span\u003e\u003c\/i\u003e\u003cspan style=\"font-weight: 400;\"\u003ehelps in hiding scratches created from day-to-day habits like a user’s natural tendency to wipe the blade parallel to the edge.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eCombining its durable edge and solid price point for a premium White #1 steel, this exquisite line is ideal for cooks at home or in the kitchen looking for a blade capable of handling a high workload. Seasoned sharpeners will delight in its ability to take a super high grit edge very quickly, allowing for quick and efficient replenishing of the edge between uses. Its balance in the hand along with its well-rounded functionality makes owning the Togashi blade a delight like no other.\u003cbr\u003e\u003c\/p\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 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.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eBrand: Hitohira ひとひら \u003cbr\u003eBlacksmith: Togashi Blacksmith 富樫打刃物製作所 \u003cbr\u003eProducing Area: Sakai-Osaka\/ Japan \u003cbr\u003eProfile: Deba \u003cbr\u003eSize: 165mm \u003cbr\u003eSteel: Yasuki White (Shirogami) #1, Soft Iron Clad \u003cbr\u003eHandle: Ho Wood \u0026amp; Buffalo Horn Ferrule Right-Handed D-Shape \u003cbr\u003eTotal Length: 310mm \u003cbr\u003eEdge Length: 170mm \u003cbr\u003eHandle to Tip Length: 182mm \u003cbr\u003eBlade Height: 49mm \u003cbr\u003eThickness: 4.9mm \u003cbr\u003eHandle Length: 127mm \u003cbr\u003eWeight: 210g \u003cbr\u003eHand Orientation: Right-Handed \u003cbr\u003eCome with Saya \u003cbr\u003eSharpener: Kenya Togashi\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":39368548155486,"sku":"AAA-130W1T-05-NA165","price":320.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/products\/20210608_163743.jpg?v=1623184778"},{"product_id":"aaa-030w3-05-zzia270","title":"Hitohira Kikuchiyo Manzo White #3 Left Handed Yanagiba 270mm Ho Wood Handle","description":"\u003cp\u003e\u003cspan\u003eA renowned smith from Sakai-city, Kikuchiyo (a pseudonym) apprenticed for over two decades before taking over the master’s forge upon his retirement a few years ago. One of the most impressive traits of his working style is that he is not only fast in production but he is also one of the few remaining smiths in Sakai that can forge \u003c\/span\u003e\u003ci\u003e\u003cspan\u003eHonyaki\u003c\/span\u003e\u003c\/i\u003e\u003cspan\u003e blades, a technique of forging that yields knives with beautiful Hamon lines and exquisite hardness.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eManzo is the pseudonym for a sharpener hailing from Sakai, a city known for its prestigious sharpeners of single bevel knives. He was trained under the sole sharpener for a legendary bladesmith who produced some of the rarest and most illustrious \u003c\/span\u003e\u003ci\u003e\u003cspan\u003eHonyaki \u003c\/span\u003e\u003c\/i\u003e\u003cspan\u003eblades. Manzo’s consistent ura sharpening embodies the hallmark of what constitutes a great single bevel knife. His blades feel more heavy on the balance than, say, our Togashi Tachi line. \u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eWhite #3 is a high quality carbon steel that will take a very refined edge with less effort and time than other carbon steels (i.e. will take less than other carbon steels from the same smith and sharpener duo). It is also very reasonably priced for a carbon steel knife. Initiates and experienced users of carbon steel single bevel knives who prefer a heavier feeling knife in the hand need to look no further than the Kikuchiyo Manzo White #3.\u003c\/p\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\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 Yanagiba is a traditional Japanese fish slicing blade that is single-sided\/beveled, and often simply referred to as a ‘sushi knife’. These slicers may not be as versatile as its double-sided cousin, Sujihiki, but when it comes to pure slicing tasks of boneless protein (not just fish), a well-sharpened Yanagiba is unmatched in performance. It is a great addition for any cooks\"}'\u003eA Yanagiba is a traditional Japanese fish slicing blade that is single-sided\/beveled, and often simply referred to as a ‘sushi knife’. These slicers may not be as versatile as its double-sided cousin, Sujihiki, but when it comes to pure slicing tasks of boneless protein (not just fish), a well-sharpened Yanagiba is unmatched in performance. It is a great addition for any cooks \u003c\/span\u003e\u003cspan\u003elooking to prepare traditional Japanese style dishes. Please make sure your single-bevel knife orientation matches your hand orientation.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003eBrand: Hitohira ひとひら\u003cbr\u003e\u003c\/span\u003eBlacksmith: Kikuchiyo 菊千代\u003cbr\u003eProducing Area: Sakai-Osaka\/ Japan \u003cbr\u003eProfile: Yanagiba \u003cbr\u003eSize: 270mm \u003cbr\u003eSteel: Yasuki White (Shirogami) #3, Soft Iron Clad \u003cbr\u003eHandle: Ho Wood \u0026amp; Buffalo Horn Ferrule Octagonal \u003cbr\u003eTotal Length: 418mm \u003cbr\u003eEdge Length: 263mm \u003cbr\u003eHandle to Tip Length: 277mm \u003cbr\u003eBlade Height: 34mm \u003cbr\u003eThickness: 4.2mm \u003cbr\u003eHandle Length: 138mm \u003cbr\u003eWeight: 207g \u003cbr\u003eHand Orientation: Left-Handed \u003cbr\u003eSharpener: Manzo\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":39368548188254,"sku":"AAA-030W3-05-ZZIA270","price":410.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/products\/HitohiraKikuchiyoManzoWhite_3LeftHandedYanagiba270mmHoWoodHandle_Left.jpg?v=1675719077"},{"product_id":"aaa-130w1td-05-zzia300","title":"Hitohira Togashi White #1 Tachi Left Handed Yanagiba 300mm Ho Wood Handle (D-Shape\/ Saya)","description":"\u003cstyle type=\"text\/css\"\u003e\u003c!--\ntd {border: 1px solid #ccc;}br {mso-data-placement:same-cell;}\n--\u003e\u003c\/style\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eTogashi’s smith and sharpener are the duo of Kenji and Kenya, whose selective process of finding suppliers is a testament to their pride and skill. Kenji Togashi-san is one of the few remaining smiths in Sakai who can forge\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003ci\u003e\u003cspan style=\"font-weight: 400;\"\u003eHonyaki\u003c\/span\u003e\u003c\/i\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003cspan\u003e \u003c\/span\u003eblades, a technique referring to differentially tempering blades. This process of creating a hardness gradient in the same steel is notorious for being difficult to master for its metallurgically high stress-inducing quenching process. Togashi-san’s White #1 steel has a reputation for being able to take a super high grit edge very quickly, ideal for people who enjoy testing the boundaries of sharpness.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe Togashi line combines aesthetics, fit and finish, a durable edge and ease of sharpening into one beautiful knife. Togashi knives feel lighter and more nimble in the hand compared to our Manzo-sharpened knives and unlike most Sakai-forged knives, feature a finish direction parallel to the edge of the blade. Manzo’s blades, for instance, show a finish in the diagonal direction. This additional detail,\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003ci\u003e\u003cspan style=\"font-weight: 400;\"\u003e“Tachi,”\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003c\/i\u003e\u003cspan style=\"font-weight: 400;\"\u003ehelps in hiding scratches created from day-to-day habits like a user’s natural tendency to wipe the blade parallel to the edge.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eCombining its durable edge and solid price point for a premium White #1 steel, this exquisite line is ideal for cooks at home or in the kitchen looking for a blade capable of handling a high workload. Seasoned sharpeners will delight in its ability to take a super high grit edge very quickly, allowing for quick and efficient replenishing of the edge between uses. Its balance in the hand along with its well-rounded functionality makes owning the Togashi blade a delight like no other.\u003c\/p\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 Yanagiba is a traditional Japanese fish slicing blade that is single-sided\/beveled, and often simply referred to as a ‘sushi knife’. These slicers may not be as versatile as its double-sided cousin, Sujihiki, but when it comes to pure slicing tasks of boneless protein (not just fish), a well-sharpened Yanagiba is unmatched in performance. It is a great addition for any cooks\"}'\u003eA Yanagiba is a traditional Japanese fish slicing blade that is single-sided\/beveled, and often simply referred to as a ‘sushi knife’. These slicers may not be as versatile as its double-sided cousin, Sujihiki, but when it comes to pure slicing tasks of boneless protein (not just fish), a well-sharpened Yanagiba is unmatched in performance. It is a great addition for any cooks \u003c\/span\u003e\u003cspan\u003elooking to prepare traditional Japanese style dishes. Please make sure your single-bevel knife orientation matches your hand orientation. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eBrand: Hitohira ひとひら\u003cbr\u003e\u003c\/span\u003eBlacksmith: Togashi Blacksmith 富樫打刃物製作所\u003cbr\u003eProducing Area: Sakai-Osaka\/ Japan \u003cbr\u003eProfile: Yanagiba \u003cbr\u003eSize: 300mm \u003cbr\u003eSteel: Yasuki White (Shirogami) #1, Soft Iron Clad \u003cbr\u003eHandle: Ho Wood \u0026amp; Buffalo Horn Ferrule Left-Handed D-Shape \u003cbr\u003eTotal Length: 452mm \u003cbr\u003eEdge Length: 293mm \u003cbr\u003eHandle to Tip Length: 308mm \u003cbr\u003eBlade Height: 35mm \u003cbr\u003eThickness: 3.2mm \u003cbr\u003eHandle Length: 142mm \u003cbr\u003eWeight: 205g \u003cbr\u003eHand Orientation: Left-Handed \u003cbr\u003eSharpener: Kenya Togashi\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":39368548221022,"sku":"AAA-130W1TD-05-ZZIA300","price":565.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/products\/20210608_164520.jpg?v=1623185514"},{"product_id":"aaa-030w3o-05-zzia240","title":"Hitohira Kikuchiyo Manzo White #3 Left-Handed Yanagiba 240mm Ho Wood Handle","description":"\u003cp\u003e\u003cspan\u003eA renowned smith from Sakai-city, Kikuchiyo (a pseudonym) apprenticed for over two decades before taking over the master’s forge upon his retirement a few years ago. One of the most impressive traits of his working style is that he is not only fast in production but he is also one of the few remaining smiths in Sakai that can forge \u003c\/span\u003e\u003ci\u003e\u003cspan\u003eHonyaki\u003c\/span\u003e\u003c\/i\u003e\u003cspan\u003e blades, a technique of forging that yields knives with beautiful Hamon lines and exquisite hardness.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eManzo is the pseudonym for a sharpener hailing from Sakai, a city known for its prestigious sharpeners of single bevel knives. He was trained under the sole sharpener for a legendary bladesmith who produced some of the rarest and most illustrious \u003c\/span\u003e\u003ci\u003e\u003cspan\u003eHonyaki \u003c\/span\u003e\u003c\/i\u003e\u003cspan\u003eblades. Manzo’s consistent ura sharpening embodies the hallmark of what constitutes a great single bevel knife. His blades feel more heavy on the balance than, say, our Togashi Tachi line. \u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eWhite #3 is a high quality carbon steel that will take a very refined edge with less effort and time than other carbon steels (i.e. will take less than other carbon steels from the same smith and sharpener duo). It is also very reasonably priced for a carbon steel knife. Initiates and experienced users of carbon steel single bevel knives who prefer a heavier feeling knife in the hand need to look no further than the Kikuchiyo Manzo White #3.\u003c\/p\u003e\n\u003cp\u003eA Yanagiba is a traditional Japanese fish slicing blade that is single-sided (bevelled), often simply referred to as a “sushi knife.” These slicers may not be as versatile as its double-sided cousin, Sujihiki, but when it comes to pure slicing tasks of boneless protein (and not just fish), a well-sharpened Yanagiba is unmatched in performance. It is a great addition for any cooks working with sashimi and other delicate, raw seafoods.\u003c\/p\u003e\n\u003cp\u003eBrand: Hitohira ひとひら \u003cbr\u003eBlacksmith: Kikuchiyo 菊千代 \u003cbr\u003eProducing Area: Sakai-Osaka\/ Japan \u003cbr\u003eProfile: Yanagiba \u003cbr\u003eSize: 240mm \u003cbr\u003eSteel: Yasuki White (Shirogami) #3, Soft Iron Clad \u003cbr\u003eHandle: Ho Wood \u0026amp; Buffalo Horn Ferrule Octagonal \u003cbr\u003eTotal Length: 378mm \u003cbr\u003eEdge Length: 232mm \u003cbr\u003eHandle to Tip Length: 243mm \u003cbr\u003eBlade Height: 31mm \u003cbr\u003eThickness: 3.6mm \u003cbr\u003eHandle Length: 132mm \u003cbr\u003eWeight: 156g \u003cbr\u003eHand Orientation: Left-Handed \u003cbr\u003eSharpener: Manzo\u003c\/p\u003e\n\u003cstyle type=\"text\/css\"\u003e\u003c!--\ntd {border: 1px solid #ccc;}br {mso-data-placement:same-cell;}\n--\u003e\u003c\/style\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":39417139953758,"sku":"AAA-030W3O-05-ZZIA240","price":390.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/products\/20210801_114224.jpg?v=1627832762"},{"product_id":"aaa-115b2d-04-ib270","title":"Hitohira Tanaka Manzo Blue #1 Damascus Kiritsuke Yanagiba 270mm Ebony Handle (Saya)","description":"\u003cp\u003e\u003cspan data-sheets-value='{\"1\":2,\"2\":\"A Yanagiba is a traditional Japanese fish slicing blade that is single-sided\/beveled, and often simply referred to as a ‘sushi knife’. These slicers may not be as versatile as its double-sided cousin, Sujihiki, but when it comes to pure slicing tasks of boneless protein (not just fish), a well-sharpened Yanagiba is unmatched in performance. It is a great addition for any cooks\"}' data-sheets-userformat='{\"2\":14849,\"3\":{\"1\":0},\"12\":0,\"14\":[null,2,0],\"15\":\"Arial\",\"16\":11}'\u003eA Kiritsuke Yanagiba is a Japanese fish-slicing blade with a slanted tip from a traditional single-sided blade called a Kiritsuke. This is single-sided\/beveled, and often simply referred to as a ‘sushi knife’. These slicers may not be as versatile as its double-sided cousin, Sujihiki, but when it comes to pure slicing tasks of boneless protein (not just fish), a well-sharpened Yanagiba is unmatched in performance.\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003e It is a great addition for any cooks working with sashimi and other delicate, raw seafoods. \u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eBrand: Hitohira ひとひら \u003cbr\u003eBlacksmith: Tanaka Blacksmith 田中刃物製作所 \u003cbr\u003eProducing Area: Sakai-Osaka\/ Japan \u003cbr\u003eProfile: Kiritsuke Yanagiba \u003cbr\u003eSize: 270mm \u003cbr\u003eSteel: Yasuki Blue (Aogami) #2, Carbon Damascus Clad \u003cbr\u003eHandle: Ebony \u0026amp; Buffalo Horn Ferrule Octagonal \u003cbr\u003eTotal Length: 420mm \u003cbr\u003eEdge Length: 264mm \u003cbr\u003eHandle to Tip Length: 275mm \u003cbr\u003eBlade Height: 33mm \u003cbr\u003eThickness: 3.5mm \u003cbr\u003eHandle Length: 142mm \u003cbr\u003eWeight: 210g \u003cbr\u003eHand Orientation: Right-Handed \u003cbr\u003eCome with Saya \u003cbr\u003eSharpener: Manzo\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":39517477437534,"sku":"AAA-115B2D-04-IB270","price":885.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/products\/20211014_124914.jpg?v=1634232541"},{"product_id":"ama-886-05-ia270","title":"Morihei Hisamoto White #2 Yanagiba 270mm Ho Wood Handle (Fine Finish)","description":"\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\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eCompared to other yanagibas we carry such as ones by Kikuchiyo Manzo, Morihei Hisamoto yanagibas are lighter by nearly 50% in some cases. As a result, these are remarkably light and agile for their size, bringing a more balanced feel in the hand. The White #2 carbon steel used in its construction offers excellent edge retention, while remaining relatively easy to sharpen and able to take an edge fairly quickly. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eFor some users, one of the drawbacks to owning single-bevel knives is the necessity of flattening the cutting edge (\u003c\/span\u003e\u003ci\u003e\u003cspan style=\"font-weight: 400;\"\u003ekireha\u003c\/span\u003e\u003c\/i\u003e\u003cspan style=\"font-weight: 400;\"\u003e) to reduce low spots, a very time consuming endeavor. Fortunately, Morihei’s craftsmen have already completed this painstaking process and went even further by hand sharpening this blade on natural stone, enhancing the already superb cutting performance. For sushi chefs with smaller hands and those who work on busy lines with high volumes of sashimi to process, the Morihei Hisamoto yanagiba will delight you time and time again.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\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\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eA Yanagiba is a traditional Japanese fish slicing blade that is single-sided (bevelled), often simply referred to as a “sushi knife.” These slicers may not be as versatile as its double-sided cousin, Sujihiki, but when it comes to pure slicing tasks of boneless protein (and not just fish), a well-sharpened Yanagiba is unmatched in performance. It is a great addition for any cooks working with sashimi and other delicate, raw seafoods. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eBrand: Morihei 森平 \u003cbr\u003eProfile: Yanagiba \u003cbr\u003eSize: 270mm \u003cbr\u003eSteel: Yasuki White (Shirogami) #2, Soft Iron Clad \u003cbr\u003eHandle: Ho Wood \u0026amp; Buffalo Horn Ferrule Right-Handed D-Shape \u003cbr\u003eTotal Length: 450mm \u003cbr\u003eEdge Length: 306mm \u003cbr\u003eHandle to Tip Length: 291mm \u003cbr\u003eBlade Height: 35mm \u003cbr\u003eThickness: 4.1mm \u003cbr\u003eHandle Length: 144mm \u003cbr\u003eWeight: 220g \u003cbr\u003eHand Orientation: Right-Handed\u003c\/p\u003e","brand":"Morihei","offers":[{"title":"Default Title","offer_id":39517477535838,"sku":"AMA-886-05-IA270","price":435.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/products\/20211014_123656.jpg?v=1634232295"},{"product_id":"ama-886-05-ia300","title":"Morihei Hisamoto White #2 Yanagiba 300mm Ho Wood Handle (Fine Finish)","description":"\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\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eCompared to other yanagibas we carry such as ones by Kikuchiyo Manzo, Morihei Hisamoto yanagibas are lighter by nearly 50% in some cases. As a result, these are remarkably light and agile for their size, bringing a more balanced feel in the hand. The White #2 carbon steel used in its construction offers excellent edge retention, while remaining relatively easy to sharpen and able to take an edge fairly quickly. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eFor some users, one of the drawbacks to owning single-bevel knives is the necessity of flattening the cutting edge (\u003c\/span\u003e\u003ci\u003e\u003cspan style=\"font-weight: 400;\"\u003ekireha\u003c\/span\u003e\u003c\/i\u003e\u003cspan style=\"font-weight: 400;\"\u003e) to reduce low spots, a very time consuming endeavor. Fortunately, Morihei’s craftsmen have already completed this painstaking process and went even further by hand sharpening this blade on natural stone, enhancing the already superb cutting performance. For sushi chefs with smaller hands and those who work on busy lines with high volumes of sashimi to process, the Morihei Hisamoto yanagiba will delight you time and time again.\u003c\/span\u003e\u003c\/p\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\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 Yanagiba is a traditional Japanese fish slicing blade that is single-sided\/beveled, and often simply referred to as a ‘sushi knife’. These slicers may not be as versatile as its double-sided cousin, Sujihiki, but when it comes to pure slicing tasks of boneless protein (not just fish), a well-sharpened Yanagiba is unmatched in performance. It is a great addition for any cooks\"}'\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eA Yanagiba is a traditional Japanese fish slicing blade that is single-sided (bevelled), often simply referred to as a “sushi knife.” These slicers may not be as versatile as its double-sided cousin, Sujihiki, but when it comes to pure slicing tasks of boneless protein (and not just fish), a well-sharpened Yanagiba is unmatched in performance. It is a great addition for any cooks working with sashimi and other delicate, raw seafoods. \u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eBrand: Morihei 森平 \u003cbr\u003eProfile: Yanagiba \u003cbr\u003eSize: 300mm \u003cbr\u003eSteel: Yasuki White (Shirogami) #2, Soft Iron Clad \u003cbr\u003eHandle: Ho Wood \u0026amp; Buffalo Horn Ferrule Right-Handed D-Shape \u003cbr\u003eTotal Length: 415mm \u003cbr\u003eEdge Length: 260mm \u003cbr\u003eHandle to Tip Length: 275mm \u003cbr\u003eBlade Height: 33mm \u003cbr\u003eThickness: 3.6mm \u003cbr\u003eHandle Length: 140mm \u003cbr\u003eWeight: 168g \u003cbr\u003eHand Orientation: Right-Handed\u003c\/p\u003e","brand":"Morihei","offers":[{"title":"Default Title","offer_id":39517477568606,"sku":"AMA-886-05-IA300","price":480.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/products\/20211014_124135.jpg?v=1634232354"},{"product_id":"aaa-080w1t-05-ia270","title":"Hitohira Togashi White #1 Tachi Yanagiba 270mm Ho Wood Handle (Saya)","description":"\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eTogashi’s smith and sharpener are the duo of Kenji and Kenya, whose selective process of finding suppliers is a testament to their pride and skill. Kenji Togashi-san is one of the few remaining smiths in Sakai who can forge\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003ci\u003e\u003cspan style=\"font-weight: 400;\"\u003eHonyaki\u003c\/span\u003e\u003c\/i\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003cspan\u003e \u003c\/span\u003eblades, a technique referring to differentially tempering blades. This process of creating a hardness gradient in the same steel is notorious for being difficult to master for its metallurgically high stress-inducing quenching process. Togashi-san’s White #1 steel has a reputation for being able to take a super high grit edge very quickly, ideal for people who enjoy testing the boundaries of sharpness.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe Togashi line combines aesthetics, fit and finish, a durable edge and ease of sharpening into one beautiful knife. Togashi knives feel lighter and more nimble in the hand compared to our Manzo-sharpened knives and unlike most Sakai-forged knives, feature a finish direction parallel to the edge of the blade. Manzo’s blades, for instance, show a finish in the diagonal direction. This additional detail,\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003ci\u003e\u003cspan style=\"font-weight: 400;\"\u003e“Tachi,”\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003c\/i\u003e\u003cspan style=\"font-weight: 400;\"\u003ehelps in hiding scratches created from day-to-day habits like a user’s natural tendency to wipe the blade parallel to the edge.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eCombining its durable edge and solid price point for a premium White #1 steel, this exquisite line is ideal for cooks at home or in the kitchen looking for a blade capable of handling a high workload. Seasoned sharpeners will delight in its ability to take a super high grit edge very quickly, allowing for quick and efficient replenishing of the edge between uses. Its balance in the hand along with its well-rounded functionality makes owning the Togashi blade a delight like no other.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eA Yanagiba is a traditional Japanese fish slicing blade that is single-sided (bevelled), often simply referred to as a “sushi knife.” These slicers may not be as versatile as its double-sided cousin, Sujihiki, but when it comes to pure slicing tasks of boneless protein (and not just fish), a well-sharpened Yanagiba is unmatched in performance. It is a great addition for any cooks working with sashimi and other delicate, raw seafoods.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eBrand: Hitohira ひとひら \u003cbr\u003eBlacksmith: Togashi Blacksmith 富樫打刃物製作所 \u003cbr\u003eProducing Area: Sakai-Osaka\/ Japan \u003cbr\u003eProfile: Yanagiba \u003cbr\u003eSize: 270mm \u003cbr\u003eSteel: Yasuki White (Shirogami) #1, Soft Iron Clad \u003cbr\u003eHandle: Ho Wood \u0026amp; Buffalo Horn Ferrule Octagonal \u003cbr\u003eTotal Length: 414mm \u003cbr\u003eEdge Length: 260mm \u003cbr\u003eHandle to Tip Length: 270mm \u003cbr\u003eBlade Height: 32mm \u003cbr\u003eThickness: 3mm \u003cbr\u003eHandle Length: 140mm \u003cbr\u003eWeight: 166g \u003cbr\u003eHand Orientation: Right-Handed \u003cbr\u003eCome with Saya \u003cbr\u003eSharpener: Kenya Togashi\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":39530108452958,"sku":"AAA-080W1T-05-IA270","price":355.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/products\/20211021_104558.jpg?v=1634832772"},{"product_id":"aaa-130w1t-05-na180","title":"Hitohira Togashi White #1 Tachi Deba 180mm Ho Wood Handle (Saya)","description":"\u003cstyle type=\"text\/css\"\u003e\u003c!--\ntd {border: 1px solid #ccc;}br {mso-data-placement:same-cell;}\n--\u003e\u003c\/style\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\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eTogashi’s smith and sharpener are the duo of Kenji and Kenya, whose selective process of finding suppliers is a testament to their pride and skill. Kenji Togashi-san is one of the few remaining smiths in Sakai who can forge\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003ci\u003e\u003cspan style=\"font-weight: 400;\"\u003eHonyaki\u003c\/span\u003e\u003c\/i\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003cspan\u003e \u003c\/span\u003eblades, a technique referring to differentially tempering blades. This process of creating a hardness gradient in the same steel is notorious for being difficult to master for its metallurgically high stress-inducing quenching process. Togashi-san’s White #1 steel has a reputation for being able to take a super high grit edge very quickly, ideal for people who enjoy testing the boundaries of sharpness.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe Togashi line combines aesthetics, fit and finish, a durable edge and ease of sharpening into one beautiful knife. Togashi knives feel lighter and more nimble in the hand compared to our Manzo-sharpened knives and unlike most Sakai-forged knives, feature a finish direction parallel to the edge of the blade. Manzo’s blades, for instance, show a finish in the diagonal direction. This additional detail,\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003ci\u003e\u003cspan style=\"font-weight: 400;\"\u003e“Tachi,”\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003c\/i\u003e\u003cspan style=\"font-weight: 400;\"\u003ehelps in hiding scratches created from day-to-day habits like a user’s natural tendency to wipe the blade parallel to the edge.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eCombining its durable edge and solid price point for a premium White #1 steel, this exquisite line is ideal for cooks at home or in the kitchen looking for a blade capable of handling a high workload. Seasoned sharpeners will delight in its ability to take a super high grit edge very quickly, allowing for quick and efficient replenishing of the edge between uses. Its balance in the hand along with its well-rounded functionality makes owning the Togashi blade a delight like no other.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eA 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.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eBrand: Hitohira ひとひら \u003cbr\u003eBlacksmith: Togashi Blacksmith 富樫打刃物製作所 \u003cbr\u003eProducing Area: Sakai-Osaka\/ Japan \u003cbr\u003eProfile: Deba \u003cbr\u003eSize: 180mm\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eTotal Length: 335mm\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eEdge Length: 185mm\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eHandle to Tip Length: 200mm\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eBlade Height: 52.2mm\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThickness: 4.9mm\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eHandle Length: 135mm\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eWeight: 259g\u003c\/span\u003e\u003cbr\u003eSteel: Yasuki White (Shirogami) #1, Soft Iron Clad \u003cbr\u003eHandle: Ho Wood \u0026amp; Buffalo Horn Ferrule Octagonal \u003cbr\u003eHand Orientation: Right-Handed \u003cbr\u003eCome with Saya \u003cbr\u003eSharpener: Kenji Togashi\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":39555162013790,"sku":"AAA-130W1T-05-NA180","price":410.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/products\/20211112_143515.jpg?v=1636746471"},{"product_id":"aaa-130w1td-05-na180","title":"Hitohira Togashi White #1 Tachi Deba 180mm Ho Wood Handle (D-Shape\/ Saya)","description":"\u003cstyle type=\"text\/css\"\u003e\u003c!--\ntd {border: 1px solid #ccc;}br {mso-data-placement:same-cell;}\n--\u003e\u003c\/style\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\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eTogashi’s smith and sharpener are the duo of Kenji and Kenya, whose selective process of finding suppliers is a testament to their pride and skill. Kenji Togashi-san is one of the few remaining smiths in Sakai who can forge\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003ci\u003e\u003cspan style=\"font-weight: 400;\"\u003eHonyaki\u003c\/span\u003e\u003c\/i\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003cspan\u003e \u003c\/span\u003eblades, a technique referring to differentially tempering blades. This process of creating a hardness gradient in the same steel is notorious for being difficult to master for its metallurgically high stress-inducing quenching process. Togashi-san’s White #1 steel has a reputation for being able to take a super high grit edge very quickly, ideal for people who enjoy testing the boundaries of sharpness.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe Togashi line combines aesthetics, fit and finish, a durable edge and ease of sharpening into one beautiful knife. Togashi knives feel lighter and more nimble in the hand compared to our Manzo-sharpened knives and unlike most Sakai-forged knives, feature a finish direction parallel to the edge of the blade. Manzo’s blades, for instance, show a finish in the diagonal direction. This additional detail,\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003ci\u003e\u003cspan style=\"font-weight: 400;\"\u003e“Tachi,”\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003c\/i\u003e\u003cspan style=\"font-weight: 400;\"\u003ehelps in hiding scratches created from day-to-day habits like a user’s natural tendency to wipe the blade parallel to the edge.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eCombining its durable edge and solid price point for a premium White #1 steel, this exquisite line is ideal for cooks at home or in the kitchen looking for a blade capable of handling a high workload. Seasoned sharpeners will delight in its ability to take a super high grit edge very quickly, allowing for quick and efficient replenishing of the edge between uses. Its balance in the hand along with its well-rounded functionality makes owning the Togashi blade a delight like no other.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eA 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.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eBrand: Hitohira ひとひら \u003cbr\u003eBlacksmith: Togashi Blacksmith 富樫打刃物製作所 \u003cbr\u003eProducing Area: Sakai-Osaka\/ Japan \u003cbr\u003eProfile: Deba \u003cbr\u003eSize: 180mm \u003cbr\u003eSteel: Yasuki White (Shirogami) #1, Soft Iron Clad \u003cbr\u003eHandle: Ho Wood \u0026amp; Buffalo Horn Ferrule Right-Handed D-Shape \u003cbr\u003eTotal Length: 334mm \u003cbr\u003eEdge Length: 184mm \u003cbr\u003eHandle to Tip Length: 199mm \u003cbr\u003eBlade Height: 52mm \u003cbr\u003eThickness: 5.4mm \u003cbr\u003eHandle Length: 134mm \u003cbr\u003eWeight: 268g \u003cbr\u003eHand Orientation: Right-Handed \u003cbr\u003eCome with Saya \u003cbr\u003eSharpener: Kenya Togashi\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":39564021858398,"sku":"AAA-130W1TD-05-NA180","price":390.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/products\/20211209_152956.jpg?v=1639082282"},{"product_id":"aaa-080w1t-05-ia240","title":"Hitohira Togashi White #1 Tachi Yanagiba 240mm Ho Wood Handle (Saya)","description":"\u003cstyle type=\"text\/css\"\u003e\u003c!--\ntd {border: 1px solid #ccc;}br {mso-data-placement:same-cell;}\n--\u003e\u003c\/style\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eTogashi’s smith and sharpener are the duo of Kenji and Kenya, whose selective process of finding suppliers is a testament to their pride and skill. Kenji Togashi-san is one of the few remaining smiths in Sakai who can forge\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003ci\u003e\u003cspan style=\"font-weight: 400;\"\u003eHonyaki\u003c\/span\u003e\u003c\/i\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003cspan\u003e \u003c\/span\u003eblades, a technique referring to differentially tempering blades. This process of creating a hardness gradient in the same steel is notorious for being difficult to master for its metallurgically high stress-inducing quenching process. Togashi-san’s White #1 steel has a reputation for being able to take a super high grit edge very quickly, ideal for people who enjoy testing the boundaries of sharpness.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe Togashi line combines aesthetics, fit and finish, a durable edge and ease of sharpening into one beautiful knife. Togashi knives feel lighter and more nimble in the hand compared to our Manzo-sharpened knives and unlike most Sakai-forged knives, feature a finish direction parallel to the edge of the blade. Manzo’s blades, for instance, show a finish in the diagonal direction. This additional detail,\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003ci\u003e\u003cspan style=\"font-weight: 400;\"\u003e“Tachi,”\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003c\/i\u003e\u003cspan style=\"font-weight: 400;\"\u003ehelps in hiding scratches created from day-to-day habits like a user’s natural tendency to wipe the blade parallel to the edge.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eCombining its durable edge and solid price point for a premium White #1 steel, this exquisite line is ideal for cooks at home or in the kitchen looking for a blade capable of handling a high workload. Seasoned sharpeners will delight in its ability to take a super high grit edge very quickly, allowing for quick and efficient replenishing of the edge between uses. Its balance in the hand along with its well-rounded functionality makes owning the Togashi blade a delight like no other.\u003c\/p\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\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eA Yanagiba is a traditional Japanese fish slicing blade that is single-sided (bevelled), often simply referred to as a “sushi knife.” These slicers may not be as versatile as its double-sided cousin, Sujihiki, but when it comes to pure slicing tasks of boneless protein (and not just fish), a well-sharpened Yanagiba is unmatched in performance. It is a great addition for any cooks working with sashimi and other delicate, raw seafoods.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eBrand: Hitohira ひとひら \u003cbr\u003eBlacksmith: Togashi Blacksmith 富樫打刃物製作所 \u003cbr\u003eProducing Area: Sakai-Osaka\/ Japan \u003cbr\u003eProfile: Yanagiba \u003cbr\u003eSize: 240mm \u003cbr\u003eSteel: Yasuki White (Shirogami) #1, Soft Iron Clad \u003cbr\u003eHandle: Ho Wood \u0026amp; Buffalo Horn Ferrule Octagonal \u003cbr\u003e\u003cspan data-mce-fragment=\"1\"\u003eTotal Length: 380mm\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eEdge Length: 232mm\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eHandle to Tip Length: 247mm\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eBlade Height: 34mm\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThickness: 3.4mm\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eHandle Length: 133mm\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eWeight: 143g\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eHand Orientation: Right-Handed\u003cbr\u003eCome with Saya\u003cbr\u003eSharpener: Kenya Togashi\u003c\/span\u003e\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":39564021891166,"sku":"AAA-080W1T-05-IA240","price":315.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/products\/20211209_150027.jpg?v=1639082620"},{"product_id":"aaa-278-01-na135","title":"Hitohira FJ VG-1 Deba 135mm Pakka Handle","description":"\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe FJ line is known for consistently impressing customers with exceptional performance at an affordable price point. We love this line of blade for its quality ura-sharpening and finish, shown in the exceptionally thin, consistent silhouette along the edge and the spine. This detail exemplifies the skill of the craftsmen\/sharpener, as it is not an easy feat to pull this off on a mono-steel stainless blade. However, this painstaking work is done so that the users will find it very easy to sharpen. Furthermore, a notched choil allows for comfortable grip, a great detail also difficult to find in stainless steel single bevel blades. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThe FJ VG-1 line of single bevel knives are known for being highly efficient and durable workhorse knives. Ideal for first time owners of single bevel knives who want a high performance blade without the maintenance hassle associated with carbon steel. The Pakka handle creates a heavier feel in the hand, resulting in a more stable feel for those more acquainted with Western-style handles. \u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eA 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.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eBrand: Hitohira ひとひら \u003cbr\u003eProducing Area: Seki-Gifu\/ Japan \u003cbr\u003eProfile: Deba \u003cbr\u003eSize: 135mm \u003cbr\u003eSteel Type: Stainless Steel \u003cbr\u003eSteel: Mono VG-1 \u003cbr\u003eHandle: Pakka Western \u003cbr\u003eTotal Length: 250mm \u003cbr\u003eEdge Length: 133mm \u003cbr\u003eHandle to Tip Length: 140mm \u003cbr\u003eBlade Height: 79mm \u003cbr\u003eThickness: 4.7mm \u003cbr\u003eHandle Length: 110mm \u003cbr\u003eWeight: 216g \u003cbr\u003eHand Orientation: Right-Handed\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":39564021923934,"sku":"AAA-278-01-NA135","price":175.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/products\/20211229_135701.jpg?v=1640812266"},{"product_id":"aaa-080w1t-05-ia300","title":"Hitohira Togashi White #1 Tachi Yanagiba 300mm Ho Wood Handle (Saya)","description":"\u003cstyle type=\"text\/css\"\u003e\u003c!--\ntd {border: 1px solid #ccc;}br {mso-data-placement:same-cell;}\n--\u003e\u003c\/style\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eTogashi’s smith and sharpener are the duo of Kenji and Kenya, whose selective process of finding suppliers is a testament to their pride and skill. Kenji Togashi-san is one of the few remaining smiths in Sakai who can forge\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003ci\u003e\u003cspan style=\"font-weight: 400;\"\u003eHonyaki\u003c\/span\u003e\u003c\/i\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003cspan\u003e \u003c\/span\u003eblades, a technique referring to differentially tempering blades. This process of creating a hardness gradient in the same steel is notorious for being difficult to master for its metallurgically high stress-inducing quenching process. Togashi-san’s White #1 steel has a reputation for being able to take a super high grit edge very quickly, ideal for people who enjoy testing the boundaries of sharpness.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe Togashi line combines aesthetics, fit and finish, a durable edge and ease of sharpening into one beautiful knife. Togashi knives feel lighter and more nimble in the hand compared to our Manzo-sharpened knives and unlike most Sakai-forged knives, feature a finish direction parallel to the edge of the blade. Manzo’s blades, for instance, show a finish in the diagonal direction. This additional detail,\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003ci\u003e\u003cspan style=\"font-weight: 400;\"\u003e“Tachi,”\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003c\/i\u003e\u003cspan style=\"font-weight: 400;\"\u003ehelps in hiding scratches created from day-to-day habits like a user’s natural tendency to wipe the blade parallel to the edge.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eCombining its durable edge and solid price point for a premium White #1 steel, this exquisite line is ideal for cooks at home or in the kitchen looking for a blade capable of handling a high workload. Seasoned sharpeners will delight in its ability to take a super high grit edge very quickly, allowing for quick and efficient replenishing of the edge between uses. Its balance in the hand along with its well-rounded functionality makes owning the Togashi blade a delight like no other.\u003c\/p\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\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eA Yanagiba is a traditional Japanese fish slicing blade that is single-sided (bevelled), often simply referred to as a “sushi knife.” These slicers may not be as versatile as its double-sided cousin, Sujihiki, but when it comes to pure slicing tasks of boneless protein (and not just fish), a well-sharpened Yanagiba is unmatched in performance. It is a great addition for any cooks working with sashimi and other delicate, raw seafoods.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eBrand: Hitohira ひとひら \u003cbr\u003eBlacksmith: Togashi Blacksmith 富樫打刃物製作所 \u003cbr\u003eProducing Area: Sakai-Osaka\/ Japan \u003cbr\u003eProfile: Yanagiba \u003cbr\u003eSize: 300mm \u003cbr\u003eSteel: Yasuki White (Shirogami) #1, Soft Iron Clad \u003cbr\u003eHandle: Ho Wood \u0026amp; Buffalo Horn Ferrule Octagonal \u003cbr\u003eTotal Length: 453mm \u003cbr\u003eEdge Length: 293mm \u003cbr\u003eHandle to Tip Length: 310mm \u003cbr\u003eBlade Height: 35mm \u003cbr\u003eThickness: 3,1mm \u003cbr\u003eHandle Length: 145mm \u003cbr\u003eWeight: 206g \u003cbr\u003eHand Orientation: Right-Handed \u003cbr\u003eCome with Saya \u003cbr\u003eSharpener: Kenya Togashi\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":39566285930590,"sku":"AAA-080W1T-05-IA300","price":460.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/files\/20231123-145552.jpg?v=1700769908"},{"product_id":"ngha-ae181-jb300","title":"Nigara Hamono Troll Killer Sakimaru 300mm Ebony with Silver Spacer Handle","description":"\u003cp dir=\"ltr\"\u003eLocated in Hirosaki city, near the northern tip of Honshu, Nigara Hamono is doing a lot of interesting forging work including making their own cladding patterns, etching and experimenting with unusual profiles and sizes.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eOn top of demonstrating the clear skills in forging and pattern welding, (I mean just look at the blade!) the craftsmen at Nigara hamono have ensured the function of the blade is not eclipsed by the aesthetics; the edge geometry on this blade is perfect for quick and fast touch ups, and when the patina sets-in after usage, it will create an even crazier look overtime!\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eYou may have noticed that the tip shape of this Troll Killer is more acute and aggressive than other Sakimaru blades coming out of say, Sakai-city. This makes the blade look even more ‘\u003cem\u003eedgy’\u003c\/em\u003e, and this curved portion is 100% sharpen-able and usable (not always the case for many Sakimaru blades).\u003cbr\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eWe must admit, we were uncertain about procuring this blade at first, because it is quite outside of the realm of Tosho’s usual taste in product curation. Now? We are certain that Nigara hamono’s work deserves a space in our line up.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eA Sakimaru is simliar to a Takobiki, however the main difference is the tip shape (\"Kissaki\", meaning tip and \"maru\" meaning curved). It is a traditional Japanese octopus slicing blade that is single-sided\/beveled and is recognized for it's very flat profile. These slicers may not be as versatile as its double-sided cousin, Sujihiki, but when it comes to pure slicing tasks of boneless protein (not just fish), a well-sharpened Sakimaru is unmatched in performance. It is a great addition for any cooks \u003c\/span\u003e\u003cspan\u003elooking to prepare traditional Japanese style dishes.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eBrand: Nigara Hamono \u003cbr\u003eBlacksmith: Nigara Hamono 二唐刃物鍛造所 \u003cbr\u003eProfile: Sakimaru \u003cbr\u003eSize: 300mm \u003cbr\u003eSteel Type: Carbon Steel \u003cbr\u003eSteel: Blue (Aogami) #2, Soft Iron Clad \u003cbr\u003eHandle: Ebony with Silver Spacer \u0026amp; Double Buffalo Horn Ferrule Octagonal \u003cbr\u003eTotal Length: 464mm \u003cbr\u003eEdge Length: 295mm \u003cbr\u003eHandle to Tip Length: 313mm \u003cbr\u003eBlade Height: 39mm \u003cbr\u003eThickness: 5.1mm \u003cbr\u003eHandle Length: 151mm \u003cbr\u003eWeight: 289g \u003cbr\u003eHand Orientation: Right Handed\u003c\/p\u003e","brand":"Nigara Hamono","offers":[{"title":"Default Title","offer_id":39581128163422,"sku":"NGHA-AE181-JB300","price":3450.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/products\/20211218_102840.jpg?v=1639844275"},{"product_id":"aaa-030b2-04-na165","title":"Hitohira Kikuchiyo Manzo Blue #2 Deba 165mm Ebony Handle (Saya)","description":"\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eA renowned smith from Sakai-city, Kikuchiyo (a pseudonym) apprenticed for over two decades before taking over the master’s forge upon his retirement a few years ago. One of the most impressive traits of his working style is that he is not only fast in production but he is also one of the few remaining smiths in Sakai that can forge\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003ci\u003e\u003cspan style=\"font-weight: 400;\"\u003eHonyaki\u003c\/span\u003e\u003c\/i\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003cspan\u003e \u003c\/span\u003eblades, a technique of forging that yields knives with beautiful Hamon lines and exquisite hardness.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eManzo is the pseudonym for a sharpener hailing from Sakai, a city known for its prestigious sharpeners of single bevel knives. He was trained under the sole sharpener for a legendary bladesmith who produced some of the rarest and most illustrious\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003ci\u003e\u003cspan style=\"font-weight: 400;\"\u003eHonyaki\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003c\/i\u003e\u003cspan style=\"font-weight: 400;\"\u003eblades. Manzo’s consistent ura sharpening embodies the hallmark of what constitutes a great single bevel knife. His blades feel more heavy on the balance than, say, our Togashi Tachi line. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThis blade is ideal for any cooks looking for a high performing single-bevel Deba with a long-lasting edge that has an easy bevel to flatten. Manzo’s sharpening translates to ease of sharpening on the ura side for the customer, resulting in very little effort to maintain on sharpening stones. It is important to note that the thin uraoshi line demands patience and care when grinding to maintain an even width throughout the ura, a testament to Manzo’s skill.\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003eThose with experience in sharpening single-bevel knives who are looking to hone their fine-grit sharpening skills will find the Kikuchiyo Manzo Blue #2 to be a rewarding undertaking.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003c\/span\u003eA 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.\u003c\/p\u003e\n\u003cp\u003eBrand: Hitohira ひとひら \u003cbr\u003eBlacksmith: Kikuchiyo 菊千代 \u003cbr\u003eProducing Area: Sakai-Osaka\/ Japan \u003cbr\u003eProfile: Deba \u003cbr\u003eSize: 165mm \u003cbr\u003eSteel: Yasuki Blue (Aogami) #2, Soft Iron Clad \u003cbr\u003eHandle: Ebony \u0026amp; Buffalo Horn Ferrule Octagonal \u003cbr\u003eTotal Length: 315mm \u003cbr\u003eEdge Length: 170mm \u003cbr\u003eHandle to Tip Length: 184mm \u003cbr\u003eBlade Height: 53mm \u003cbr\u003eThickness: 7.8mm \u003cbr\u003eHandle Length: 130mm \u003cbr\u003eWeight: 350g \u003cbr\u003eHand Orientation: Right-Handed \u003cbr\u003eCome with Saya \u003cbr\u003eSharpener: Manzo\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":39592873459806,"sku":"AAA-030B2-04-NA165","price":525.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/products\/20220109_124235.jpg?v=1641751416"},{"product_id":"aaa-152b2-05-ia240","title":"Hitohira Gorobei Blue #2 Yanagiba 240mm Ho Wood Handle (D-Shape)","description":"\u003cp\u003e\u003cspan\u003eHitohira is our brand new supplier that has been absolutely killing it. The president, Mr. Hokuto Aizawa, has traveled the world in his mid-20s and saw firsthand how Japanese kitchen knives are adored throughout the northern hemisphere and decided to make the products even more accessible. Now, Hitohira brings many new and old favourites back into our shelves with consistency, making our clients even happier. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eFor Hitohira all lines, there are abbreviations and pseudonyms to organize and identify the products. If you have any questions about the individual craftsman involved, send us an email, and we can do our best to clarify within our limits. We at Tosho are very excited to present this special line of Damascus knives from the FJ line, a series with an illustrious history of making highly functional blades with excellent consistency and quality fit and finish.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\" data-mce-fragment=\"1\"\u003eThe Gorobei line, hand-forged in Sakai City, has a solid price point for a carbon steel blade and is great for first time single-bevel knife owners. The Blue #2 steel version offers excellent performance and will hold an edge quite well over time. If you are looking for your first yanagiba or a project knife to hone your wide-bevel sharpening skills, we highly recommend the Gorobei single bevels. The grind and finish may not be as consistent as other more expensive lines, but is great for people looking for a budget-friendly carbon steel slicer with a long lasting edge. Just expect the ura sharpening to take a little longer.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eA Yanagiba is a traditional Japanese fish slicing blade that is single-sided (bevelled), often simply referred to as a “sushi knife.” These slicers may not be as versatile as its double-sided cousin, Sujihiki, but when it comes to pure slicing tasks of boneless protein (and not just fish), a well-sharpened Yanagiba is unmatched in performance. It is a great addition for any cooks working with sashimi and other delicate, raw seafoods.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eBrand: Hitohira ひとひら \u003cbr\u003eProducing Area: Sakai-Osaka\/ Japan \u003cbr\u003eProfile: Yanagiba \u003cbr\u003eSize: 240mm \u003cbr\u003eSteel: Yasuki Blue (Aogami) #2, Soft Iron Clad \u003cbr\u003eHandle: Ho Wood \u0026amp; Buffalo Horn Ferrule Right-Handed D-Shape \u003cbr\u003e\u003cspan data-mce-fragment=\"1\"\u003eTotal Length: 376mm\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eEdge Length: 233mm\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eHandle to Tip Length: 243mm\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eBlade Height: 33mm\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThickness: 3.8mm\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eHandle Length: 133mm\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eWeight: 154g\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eHand Orientation: Right-Handed\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":39607680073822,"sku":"AAA-152B2-05-IA240","price":170.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/products\/20220126_131003.jpg?v=1643227688"},{"product_id":"aaa-055s3-05-na150","title":"Hitohira Kikuchiyo Rikichi Silver #3 Deba 150mm Ho Wood Handle","description":"\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eHitohira is our brand new supplier that has been absolutely killing it. The president, Mr. Hokuto Aizawa, has traveled the world in his mid-20s and saw firsthand how Japanese kitchen knives are adored throughout the northern hemisphere and decided to make the products even more accessible. Now, Hitohira brings many new and old favourites back into our shelves with consistency, making our clients even happier. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eA renowned smith from Sakai-city, Kikuchiyo (a pseudonym) apprenticed for over two decades before taking over the master’s forge upon his retirement a few years ago. One of the most impressive traits of his working style is that he is not only fast in production but he is also one of the few remaining smiths in Sakai that can forge \u003c\/span\u003e\u003ci\u003e\u003cspan style=\"font-weight: 400;\"\u003eHonyaki\u003c\/span\u003e\u003c\/i\u003e\u003cspan style=\"font-weight: 400;\"\u003e blades, a technique of forging that yields knives with beautiful Hamon lines and exquisite hardness. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eRikichi is the pseudonym for a young blade-shaper\/sharpener recently trained from an illustrious sharpening house in Sakai. His tutelage focuses on doing many knives at a steadfast and acceptable quality rather than chasing limited quantities of extremely finely polished blades.\u003c\/p\u003e\n\u003cp\u003eBecause Rikichi’s reputation is not as well known as other experienced sharpeners, this is reflected in the very reasonable price point. Silver #3 steel performs similarly to carbon steel without the burden of rust management, making these an excellent choice for those looking for their first deba. These are also great for those who work in busy kitchens with high volumes of fish to process and limited breaks to clean your knife.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eA Deba is a traditional Japanese fish fileting\/butchery knife that is single-sided\/beveled. 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 fileting 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 fileting fish and sharpening a single bevel knife in Japanese fashion.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eBrand: Hitohira ひとひら \u003cbr\u003eBlacksmith: Kikuchiyo 菊千代 \u003cbr\u003eProducing Area: Sakai-Osaka\/ Japan \u003cbr\u003eProfile: Deba \u003cbr\u003eSize: 150mm \u003cbr\u003eSteel: Yasuki Silver #3 (Ginsan), Soft Stainless Clad \u003cbr\u003eHandle: Ho Wood \u0026amp; Buffalo Horn Ferrule Octagonal \u003cbr\u003eTotal Length: 287mm \u003cbr\u003eEdge Length: 151mm \u003cbr\u003eHandle to Tip Length: 165mm \u003cbr\u003eBlade Height: 48mm \u003cbr\u003eThickness: 6mm \u003cbr\u003eHandle Length: 122mm \u003cbr\u003eWeight: 228g \u003cbr\u003eHand Orientation: Right-Handed \u003cbr\u003eSharpener: Rikichi\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":39620812537950,"sku":"AAA-055S3-05-NA150","price":350.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/products\/Product_Photos_Feb_19th-11_7c3f66fb-0bb5-4c85-b073-97ab52c2b343.jpg?v=1645910563"},{"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"}],"url":"https:\/\/toshoknifearts.com\/collections\/single-bevel.oembed?page=10","provider":"Tosho Knife Arts","version":"1.0","type":"link"}