{"title":"All Blue Steel","description":"","products":[{"product_id":"nas-blue-super-br-ko-bunka","title":"Takeda NAS Ko-Bunka 115mm Rosewood Handle","description":"\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cstrong\u003e*Please note that Takeda's knives vary from knife to knife, making each blade unique. There may be some slight variations from the photo presented here.\u003cbr\u003e\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003eShosui Takeda is a third-generation blacksmith from Niimi, Okayama. His pursuit to improve with each knife he makes is evident in every blade. He and his two workers have been making the same style of kitchen knives for decades. Takeda san has worked to perfect one of the most challenging steels for a blacksmith to forge. Hitachi Blue Super steel boasts one of the best edge retentions of any steel, it is also very difficult to work with. Takeda is regarded as one of the few knife-makers to master this material, and yet he continues to improve.\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eA Bunka is a Santoku (an all-purpose knife) with a kiritsuke-tip. The accentuated tip is great for delicate work, whilst sharing the same versatility as the Santoku. It is a great knife as an addition to an existing all-purpose blade or as a first all-purpose knife for any cook.\u003cbr\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 1.4em;\"\u003e\u003c\/span\u003eBrand: Takeda 武田刃物 \u003cbr\u003eBlacksmith: Shosui Takeda 武田 松水 \u003cbr\u003eProducing Area: Niimi-Okayama\/ Japan \u003cbr\u003eProfile: Bunka \u003cbr\u003eSize: 115mm \u003cbr\u003eSteel Type: Carbon Steel \u003cbr\u003eSteel: Blue (Aogami) Super, Soft Stainless Clad \u003cbr\u003eHandle: \u003cmeta charset=\"utf-8\"\u003eRosewood \u0026amp; Pakka Ferrule Octagonal \u003cbr\u003eHand Orientation: Ambidextrous\u003cbr\u003e\u003c\/p\u003e","brand":"Takeda","offers":[{"title":"Default Title","offer_id":12100934271092,"sku":"FAA-AC106-EA100","price":510.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/files\/kobunka1.jpg?v=1780324299"},{"product_id":"nas-blue-super-sc-br-honesuki","title":"Takeda NAS Honesuki 175mm Rosewood Handle","description":"\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv\u003e\n\u003cstrong\u003e*Please note that Takeda's knives vary from knife to knife, making each blade unique. There may be some slight variations from the photo presented here.\u003cbr\u003e\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003eShosui Takeda is a third-generation blacksmith from Niimi, Okayama. His pursuit to improve with each knife he makes is evident in every blade. He and his two workers have been making the same style of kitchen knives for decades. Takeda san has worked to perfect one of the most challenging steels for a blacksmith to forge. Hitachi Blue Super steel boasts one of the best edge retentions of any steel, it is also very difficult to work with. Takeda is regarded as one of the few knife-makers to master this material, and yet he continues to improve.\u003cbr\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\u003cspan data-sheets-value='{\"1\":2,\"2\":\"Honesuki is a boning knife specifically designed for, but not limited to, processing poultry. The sturdy and pointy tip allows the user to be more precise and waste less, and the protruding heel means you can use it for separating cartilage with ease. If you are comfortable getting a whole chicken, or larger cuts of pork or lamb from the butcher to make it exactly how you want it, this is a great knife to have around.\"}' data-sheets-userformat='{\"2\":513,\"3\":{\"1\":0},\"12\":0}'\u003eHonesuki is a boning knife specifically designed for, but not limited to, processing poultry. The sturdy and pointy tip allows the user to be more precise and waste less, and the protruding heel means you can use it for separating cartilage with ease. If you are comfortable getting a whole chicken, or larger cuts of pork or lamb from the butcher to make it exactly how you want it, this is a great knife to have around.\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 1.4em;\"\u003e\u003c\/span\u003eBrand: Takeda 武田刃物 \u003cbr\u003eBlacksmith: Shosui Takeda 武田 松水 \u003cbr\u003eProducing Area: Niimi-Okayama\/ Japan \u003cbr\u003eProfile: Honesuki Kaku \u003cbr\u003eSize: 175mm \u003cbr\u003eSteel Type: Carbon Steel \u003cbr\u003eSteel: Blue (Aogami) Super, Soft Stainless Clad \u003cbr\u003eHandle: Rosewood \u0026amp; Pakka Ferrule Octagonal \u003cbr\u003eHand Orientation: Ambidextrous\u003c\/div\u003e","brand":"Takeda","offers":[{"title":"Default Title","offer_id":12100958191732,"sku":"FAA-AC206-HA180","price":750.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/files\/FullSizeRender_096cb4c3-c448-4c6f-ae65-9e4035fd1e5a.jpg?v=1758312537"},{"product_id":"takeda-nas-blue-super-br-180mm-yanagiba-small","title":"Takeda NAS Yanagiba 180mm Maple Handle (Small)","description":"\u003cdiv\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv\u003e\n\u003cstrong\u003e*Please note that Takeda's knives vary from knife to knife, making each blade unique. There may be some slight variations from the photo presented here. \u003cbr\u003e\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv\u003eShosui Takeda is a third-generation blacksmith from Niimi, Okayama. His pursuit to improve with each knife he makes is evident in every blade. He and his two workers have been making the same style of kitchen knives for decades. Takeda san has worked to perfect one of the most challenging steels for a blacksmith to forge. Hitachi Blue Super steel boasts one of the best edge retentions of any steel, it is also very difficult to work with. Takeda is regarded as one of the few knife-makers to master this material, and yet he continues to improve.\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv\u003e\u003cspan data-sheets-userformat='{\"2\":14849,\"3\":{\"1\":0},\"12\":0,\"14\":{\"1\":2,\"2\":0},\"15\":\"Arial\",\"16\":11}' data-sheets-value=\"{\u0026quot;1\u0026quot;:2,\u0026quot;2\u0026quot;:\u0026quot;A slicer ('Sujiihki' in Japanese) is a valuable tool for skinning, trimming and\/or portioning protein items (fillet of salmon or turkey breast). Depending on the length, professionals use it as a utility blade or use it during service on the line. For home cooks, a slicer is a great blade for those special times of the year where you want to get even slices without striations on your turkey breasts and other roasts.\u0026quot;}\"\u003eA slicer is a valuable tool for skinning, trimming and\/or portioning protein items (fillet of salmon or turkey breast). Depending on the length, professionals use it as a utility blade or use it during service on the line. For home cooks, a slicer is a great blade for those special times of the year where you want to get even slices without striations on your turkey breasts and other roasts.\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp\u003eBrand: Takeda 武田刃物 \u003cbr\u003eBlacksmith: Shosui Takeda 武田 松水 \u003cbr\u003eProducing Area: Niimi-Okayama\/ Japan \u003cbr\u003eProfile: Yanagiba \u003cbr\u003eSize: 180mm \u003cbr\u003eSteel Type: Carbon Steel \u003cbr\u003eSteel: Blue (Aogami) Super, Soft Stainless Clad \u003cbr\u003eHandle: \u003cspan data-mce-fragment=\"1\"\u003eMaple \u0026amp; Pakka Ferrule Octagonal\u003c\/span\u003e\u003cbr\u003eHand Orientation: Ambidextrous\u003c\/p\u003e","brand":"Takeda","offers":[{"title":"Default Title","offer_id":39414769025118,"sku":"FAA-AC206-IA180","price":540.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/files\/20241204-120108.jpg?v=1733331955"},{"product_id":"nas-blue-super-br-bunka","title":"Takeda NAS Bunka 180mm Rosewood Handle (Medium)","description":"\u003cp\u003e\u003ciframe title=\"YouTube video player\" src=\"https:\/\/www.youtube.com\/embed\/UWkepGIEKdo\" height=\"315\" width=\"460\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cmeta charset=\"utf-8\"\u003e*Please note that Takeda's knives vary from knife to knife, making each blade unique. There may be some slight variations from the photo presented here.\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv\u003eShosui Takeda is a third-generation blacksmith from Niimi, Okayama. His pursuit to improve with each knife he makes is evident in every blade. He and his two workers have been making the same style of kitchen knives for decades. Takeda san has worked to perfect one of the most challenging steels for a blacksmith to forge. Hitachi Blue Super steel boasts one of the best edge retentions of any steel, it is also very difficult to work with. Takeda is regarded as one of the few knife-makers to master this material, and yet he continues to improve.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eA Bunka is a Santoku (an all-purpose knife) with a kiritsuke-tip. The accentuated tip is great for delicate work, whilst sharing the same versatility as the Santoku. It is a great knife as an addition to an existing all-purpose blade or as a first all-purpose knife for any cook.\u003cbr\u003e\n\u003c\/div\u003e\n\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 1.4em;\"\u003e\u003c\/span\u003eBrand: Takeda 武田刃物 \u003cbr\u003eBlacksmith: Shosui Takeda 武田 松水 \u003cbr\u003eProducing Area: Niimi-Okayama\/ Japan \u003cbr\u003eProfile: Bunka \u003cbr\u003eSize: 180mm \u003cbr\u003eSteel Type: Carbon Steel \u003cbr\u003eSteel: Blue (Aogami) Super, Soft Stainless Clad \u003cbr\u003eHandle: \u003cmeta charset=\"utf-8\"\u003eRosewood \u0026amp; Pakka Ferrule Octagonal \u003cbr\u003eHand Orientation: Ambidextrous\u003c\/div\u003e","brand":"Takeda","offers":[{"title":"Default Title","offer_id":12100951572596,"sku":"FAA-AC206-EA180","price":540.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/files\/bunka1.jpg?v=1780324008"},{"product_id":"nas-blue-super-br-chinese-cleaver1","title":"Takeda NAS Chinese Cleaver 240mm Rosewood Handle (Large)","description":"\u003cdiv\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cstrong\u003e*Please note that Takeda's knives vary from knife to knife, making each blade unique. There may be some slight variations from the photo presented here.\u003cbr\u003e\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003eShosui Takeda is a third-generation blacksmith from Niimi, Okayama. His pursuit to improve with each knife he makes is evident in every blade. He and his two workers have been making the same style of kitchen knives for decades. Takeda san has worked to perfect one of the most challenging steels for a blacksmith to forge. Hitachi Blue Super steel boasts one of the best edge retentions of any steel, it is also very difficult to work with. Takeda is regarded as one of the few knife-makers to master this material, and yet he continues to improve.\u003c\/div\u003e\n\u003cspan\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cp\u003eA Chinese cleaver is an all-purpose blade that is gaining huge popularity in North America recently for its utility and efficiency. Despite its bone-cleaver-esque shape, it is\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eabsolutely not for going through bones\u003c\/strong\u003e, but for slicing, pulverizing, and chopping produce and boneless protein (for going through bones we recommend\u003cspan\u003e \u003c\/span\u003e\u003ca title=\"Kanehide Meat Cleaver\" href=\"https:\/\/www.toshoknifearts.com\/products\/aaa-271-01-zm160?_pos=1\u0026amp;_sid=533ba2dd1\u0026amp;_ss=r\"\u003ethis meat cleaver\u003c\/a\u003e). Given the size, it does require some adjustment and usage research.  Not for the faint of heart, but once you get into it, it is highly addictive!\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003eBrand: Takeda 武田刃物 \u003cbr\u003eBlacksmith: Shosui Takeda 武田 松水 \u003cbr\u003eProducing Area: Niimi-Okayama\/ Japan \u003cbr\u003eProfile: Chinese Cleaver \u003cbr\u003eSize: 240mm \u003cbr\u003eSteel Type: Carbon Steel \u003cbr\u003eSteel: Blue (Aogami) Super, Soft Stainless Clad \u003cbr\u003eHandle: Rosewood \u0026amp; Pakka Ferrule Octagonal\u003cbr\u003eHand Orientation: Ambidextrous\u003c\/p\u003e","brand":"Takeda","offers":[{"title":"Default Title","offer_id":12100955832436,"sku":"FAA-AC206-RA240","price":1200.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/files\/cleaver2.jpg?v=1780324102"},{"product_id":"nas-blue-super-br-kiritsuke","title":"Takeda NAS Kiritsuke 248mm Rosewood Handle (Medium)","description":"\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv\u003e\n\u003cstrong\u003e*Please note that Takeda's knives vary from knife to knife, making each blade unique. There may be some slight variations from the photo presented here.\u003cbr\u003e\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003eShosui Takeda is a third-generation blacksmith from Niimi, Okayama. His pursuit to improve with each knife he makes is evident in every blade. He and his two workers have been making the same style of kitchen knives for decades. Takeda san has worked to perfect one of the most challenging steels for a blacksmith to forge. Hitachi Blue Super steel boasts one of the best edge retentions of any steel, it is also very difficult to work with. Takeda is regarded as one of the few knife-makers to master this material, and yet he continues to improve.\u003cbr\u003e\u003cbr\u003eA kiritsuke-gyuto is a chef's knife with a slanted tip from a traditional single-sided blade called a kiritsuke. It is essentially a chef's knife with a twist. It serves the same function as an all-purpose knife, and although some swear that the accentuated tip makes it easier to execute fine cuts, we find that the k-tip mostly offers aesthetic power boost (rough guess 50%).\u003cbr\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 1.4em;\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003c\/span\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 1.4em;\"\u003e\u003cspan data-sheets-userformat='{\"2\":14849,\"3\":{\"1\":0},\"12\":0,\"14\":{\"1\":2,\"2\":2173750},\"15\":\"Roboto, sans-serif\",\"16\":11}' data-sheets-value=\"{\u0026quot;1\u0026quot;:2,\u0026quot;2\u0026quot;:\u0026quot;A kiritsuke-gyuto is a chef's knife with a slanted tip from a traditional single-sided blade called a kiritsuke. It is essentially a chef's knife with a twist. It serves the same function as an all-purpose knife, and although some swear that the accentuated tip makes it easier to execute fine cuts, we find that the k-tip mostly offers aesthetic power boost (rough guess 50%).\u0026quot;}\"\u003e\u003c\/span\u003e\u003c\/span\u003eBrand: Takeda 武田刃物 \u003cbr\u003eBlacksmith: Shosui Takeda 武田 松水 \u003cbr\u003eProducing Area: Niimi-Okayama\/ Japan \u003cbr\u003eProfile: Kiritsuke \u003cbr\u003eSize: 248mm \u003cbr\u003eSteel Type: Carbon Steel \u003cbr\u003eSteel: Blue (Aogami) Super, Soft Stainless Clad \u003cbr\u003eHandle: Rosewood \u0026amp; Pakka Ferrule Octagonal \u003cbr\u003eHand Orientation: Ambidextrous\u003c\/div\u003e","brand":"Takeda","offers":[{"title":"Default Title","offer_id":12100958224500,"sku":"FAA-AC206-UA240","price":675.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/files\/FullSizeRender_d312fd6b-73cf-4e5a-aadc-ba0ab9f454af.jpg?v=1758311524"},{"product_id":"nas-blue-super-br-deba","title":"Takeda NAS Deba 150mm Maple Handle (Medium)","description":"\u003cdiv\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv\u003e\n\u003cstrong\u003e*Please note that Takeda's knives vary from knife to knife, making each blade unique. There may be some slight variations from the photo presented here.\u003cbr\u003e\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003eShosui Takeda is a third-generation blacksmith from Niimi, Okayama. His pursuit to improve with each knife he makes is evident in every blade. He and his two workers have been making the same style of kitchen knives for decades. Takeda san has worked to perfect one of the most challenging steels for a blacksmith to forge. Hitachi Blue Super steel boasts one of the best edge retentions of any steel, it is also very difficult to work with. Takeda is regarded as one of the few knife-makers to master this material, and yet he continues to improve.\u003cbr\u003e\u003cbr\u003eTakeda's Deba is a Japanese fish filleting\/butchery knife that is double-bevelled. Despite its Santoku-like profile, it does not perform well on dense produce; however, it excels in deboning various fish, thanks to its weight and bevel shape. The technique of using a deba is quite different from using a flexible filleting knife (Western-style fish deboning), but in practiced hands, both styles can yield very good results. We recommend a deba for any cook looking to get better at filleting fish and sharpening a wide bevel knife in Japanese fashion.\u003cbr\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 1.4em;\"\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cspan data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003c\/span\u003eBrand: Takeda 武田刃物 \u003cbr\u003eBlacksmith: Shosui Takeda 武田 松水 \u003cbr\u003eProducing Area: Niimi-Okayama\/ Japan \u003cbr\u003eProfile: Deba \u003cbr\u003eSize: 150mm \u003cbr\u003eSteel Type: Carbon Steel \u003cbr\u003eSteel: Blue (Aogami) Super, Soft Stainless Clad \u003cbr\u003eHandle: Maple \u0026amp; Pakka Ferrule Octagonal \u003cbr\u003eHand Orientation: Ambidextrous\u003cbr\u003e","brand":"Takeda","offers":[{"title":"Default Title","offer_id":12100956618868,"sku":"FAA-AC206-NA150","price":650.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/files\/MTXX-MH20240327_135917351.jpg?v=1711562624"},{"product_id":"nas-blue-super-br-ko-deba","title":"Takeda NAS Ko-Deba 120mm Rosewood Handle","description":"\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cstrong\u003e*Please note that Takeda's knives vary from knife to knife, making each blade unique. There may be some slight variations from the photo presented here.\u003cbr\u003e\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003eShosui Takeda is a third-generation blacksmith from Niimi, Okayama. His pursuit to improve with each knife he makes is evident in every blade. He and his two workers have been making the same style of kitchen knives for decades. Takeda san has worked to perfect one of the most challenging steels for a blacksmith to forge. Hitachi Blue Super steel boasts one of the best edge retentions of any steel, it is also very difficult to work with. Takeda is regarded as one of the few knife-makers to master this material, and yet he continues to improve.\u003cbr\u003e\u003cbr\u003eTakeda's Deba is a Japanese fish filleting\/butchery knife that is double-bevelled. Despite its Santoku-like profile, it does not perform well on dense produce; however, it excels in deboning various fish, thanks to its weight and bevel shape. The technique of using a deba is quite different from using a flexible filleting knife (Western-style fish deboning), but in practiced hands, both styles can yield very good results. We recommend a deba for any cook looking to get better at filleting fish and sharpening a wide bevel knife in Japanese fashion.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp\u003eBrand: Takeda 武田刃物 \u003cbr\u003eBlacksmith: Shosui Takeda 武田 松水 \u003cbr\u003eProducing Area: Niimi-Okayama\/ Japan \u003cbr\u003eProfile: Deba \u003cbr\u003eSize: 120mm \u003cbr\u003eSteel Type: Carbon Steel \u003cbr\u003eSteel: Blue (Aogami) Super, Soft Stainless Clad \u003cbr\u003eHandle: Rosewood \u0026amp; Pakka Ferrule Octagonal\u003cbr\u003eHand Orientation: Ambidextrous\u003c\/p\u003e","brand":"Takeda","offers":[{"title":"Default Title","offer_id":39418845462622,"sku":"FAA-AC206-NA121","price":510.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/files\/MTXX-MH20240327_135738033.jpg?v=1711562688"},{"product_id":"nas-blue-super-br-mini-petit","title":"Takeda NAS Petit 100mm Rosewood Handle (Mini)","description":"\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv\u003e\n\u003cstrong\u003e*Please note that Takeda's knives vary from knife to knife, making each blade unique. There may be some slight variations from the photo presented here. The product photos shows the knife with a Maple handle.\u003cbr\u003e\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003eShosui Takeda is a third-generation blacksmith from Niimi, Okayama. His pursuit to improve with each knife he makes is evident in every blade. He and his two workers have been making the same style of kitchen knives for decades. Takeda san has worked to perfect one of the most challenging steels for a blacksmith to forge. Hitachi Blue Super steel boasts one of the best edge retentions of any steel, it is also very difficult to work with. Takeda is regarded as one of the few knife-makers to master this material, and yet he continues to improve.\u003c\/div\u003e\n\u003cp\u003e\u003cbr\u003eA paring knife is often used for many in-hand tasks such as coring, peeling, and trimming; think apples, artichokes, various fruits and garlic etc. It is an extremely versatile tool that when you get a really good one, you start to wonder how you managed to cook all these years without it.\u003c\/p\u003e\nBrand: Takeda 武田刃物\u003c\/div\u003e\n\u003cdiv\u003eBlacksmith: Shosui Takeda 武田 松水\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp\u003eProducing Area: Niimi-Okayama\/ Japan \u003cbr\u003eProfile: Petit \u003cbr\u003eSize: 100mm \u003cbr\u003eSteel Type: Carbon Steel \u003cbr\u003eSteel: Blue (Aogami) Super, Soft Stainless Clad \u003cbr\u003eHandle: Rosewood \u0026amp; Pakka Ferrule Octagonal \u003cbr\u003eHand Orientation: Ambidextrous\u003cbr\u003e\u003c\/p\u003e","brand":"Takeda","offers":[{"title":"Default Title","offer_id":39414781771870,"sku":"FAA-AC206-BC90","price":510.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/files\/99494A6F-87A3-4897-8A5B-CDE2C6002BAD.jpg?v=1758312726"},{"product_id":"nas-blue-super-br-petit","title":"Takeda NAS Petit 130mm ~ 150mm Rosewood Handle","description":"\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cmeta charset=\"utf-8\"\u003e \u003cstrong\u003e \u003c\/strong\u003e\u003cstrong\u003e*Please note that Takeda's knives vary from knife to knife, making each blade unique. There may be some slight variations from the photo presented here.\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003e\n\u003c\/div\u003e\n\u003cp\u003eShosui Takeda is a third-generation blacksmith from Niimi, Okayama. His pursuit to improve with each knife he makes is evident in every blade. He and his two workers have been making the same style of kitchen knives for decades. Takeda san has worked to perfect one of the most challenging steels for a blacksmith to forge. Hitachi Blue Super steel boasts one of the best edge retentions of any steel, it is also very difficult to work with. Takeda is regarded as one of the few knife-makers to master this material, and yet he continues to improve.\u003cbr\u003e\u003cbr\u003eA petty (utility) knife probably gets used most often after your all-purpose knives. It can be used to cut small fruits, vegetables, and even some smaller cuts of meats (and many many more things, like cutting through plastic wrapping from a grocery trip!) If you have one, for a quick meal for two, you may just get it done without a chef's knife.\u003c\/p\u003e\n\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 1.4em;\"\u003e\u003c\/span\u003eBrand: Takeda 武田刃物\u003c\/div\u003e\n\u003cdiv\u003eBlacksmith: Shosui Takeda 武田 松水\u003c\/div\u003e\n\u003cdiv\u003eProducing Area: Niimi-Okayama\/ Japan\u003c\/div\u003e\n\u003cdiv\u003eProfile: Petit Size: 130mm ~ 150mm\u003c\/div\u003e\n\u003cdiv\u003eSteel Type: Carbon Steel\u003c\/div\u003e\n\u003cdiv\u003eSteel: Blue (Aogami) Super, Soft Stainless Clad\u003c\/div\u003e\n\u003cdiv\u003eHandle: \u003cmeta charset=\"utf-8\"\u003eRosewood \u0026amp; Pakka Ferrule Octagonal\u003c\/div\u003e\n\u003cdiv\u003eHand Orientation: Ambidextrous\u003c\/div\u003e","brand":"Takeda","offers":[{"title":"Default Title","offer_id":39525013028958,"sku":"FAA-AC206-BC150","price":510.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/files\/petit1.jpg?v=1780324569"},{"product_id":"nas-blue-super-br-ko-bocho","title":"Takeda NAS Ko-Bocho 110mm Rosewood Handle","description":"\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv\u003e\n\u003cstrong\u003e*Please note that Takeda's knives vary from knife to knife, making each blade unique. There may be some slight variations from the photo presented here.\u003cbr\u003e\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003eShosui Takeda is a third-generation blacksmith from Niimi, Okayama. His pursuit to improve with each knife he makes is evident in every blade. He and his two workers have been making the same style of kitchen knives for decades. Takeda san has worked to perfect one of the most challenging steels for a blacksmith to forge. Hitachi Blue Super steel boasts one of the best edge retentions of any steel, it is also very difficult to work with. Takeda is regarded as one of the few knife-makers to master this material, and yet he continues to improve.\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cmeta charset=\"utf-8\"\u003e \u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv\u003eA Ko-Bocho is a mini Santoku; an all-purpose blade that is incredibly useful for tight spaces and it is the one that most home cooks should purchase first. Even folks who use paring knives for everything can quickly get used to this blade since it brings so much utility in a compact size.\u003cbr\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp\u003eBrand: Takeda 武田刃物 \u003cbr\u003eBlacksmith: Shosui Takeda 武田 松水 \u003cbr\u003eProducing Area: Niimi-Okayama\/ Japan \u003cbr\u003eProfile: Ko-Bocho \u003cbr\u003eSize: 110mm \u003cbr\u003eSteel Type: Carbon Steel \u003cbr\u003eSteel: Blue (Aogami) Super, Soft Stainless Clad \u003cbr\u003eHandle: Rosewood \u0026amp; Pakka Ferrule Octagonal\u003cbr\u003eHand Orientation: Ambidextrous\u003c\/p\u003e","brand":"Takeda","offers":[{"title":"Default Title","offer_id":12100958322804,"sku":"FAA-AC206-BD110","price":510.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/files\/MTXX-MH20240327_135353651.jpg?v=1711562915"},{"product_id":"nas-blue-super-br-gyuto-210","title":"Takeda NAS Gyuto 210mm Rosewood Handle (Small)","description":"\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv\u003e\n\u003cstrong\u003e*Please note that Takeda's knives vary from knife to knife, making each blade unique. There may be some slight variations from the photo presented here.\u003cbr\u003e\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003eShosui Takeda is a third-generation blacksmith from Niimi, Okayama. His pursuit to improve with each knife he makes is evident in every blade. He and his two workers have been making the same style of kitchen knives for decades. Takeda san has worked to perfect one of the most challenging steels for a blacksmith to forge. Hitachi Blue Super steel boasts one of the best edge retentions of any steel, it is also very difficult to work with. Takeda is regarded as one of the few knife-makers to master this material, and yet he continues to improve.\u003cbr\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003eA chef's knife is the most versatile blade that can handle almost anything in the kitchen. Their shape and often generous edge length mean that whether it's cutting small tomatoes or portioning a large roast, you can do it with one blade. Most cooks have multiple chef's knives and it is not hard to justify getting one more when it has so much utility.\u003c\/div\u003e\n\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 1.4em;\"\u003e \u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cp\u003eBrand: Takeda 武田刃物 \u003cbr\u003eBlacksmith: Shosui Takeda 武田 松水 \u003cbr\u003eProducing Area: Niimi-Okayama\/ Japan \u003cbr\u003eProfile: Gyuto \u003cbr\u003eSize: 210mm \u003cbr\u003eSteel Type: Carbon Steel \u003cbr\u003eSteel: Blue (Aogami) Super, Soft Stainless Clad \u003cbr\u003eHandle: Rosewood \u0026amp; Pakka Ferrule Octagonal \u003cbr\u003eHand Orientation: Ambidextrous\u003c\/p\u003e","brand":"Takeda","offers":[{"title":"Default Title","offer_id":12100957405300,"sku":"FAA-AC206-FA210","price":600.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/files\/gyutosmall1.jpg?v=1780324206"},{"product_id":"takeda-as-blue-super-br-240mm-sasanoha-large","title":"Takeda NAS Sasanoha 240mm Rosewood Handle (Large)","description":"\u003cdiv\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cstrong\u003e*Please note that Takeda's knives vary from knife to knife, making each blade unique. There may be some slight variations from the photo presented here.\u003cbr\u003e\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003eShosui Takeda is a third-generation blacksmith from Niimi, Okayama. His pursuit to improve with each knife he makes is evident in every blade. He and his two workers have been making the same style of kitchen knives for decades. Takeda san has worked to perfect one of the most challenging steels for a blacksmith to forge. Hitachi Blue Super steel boasts one of the best edge retentions of any steel, it is also very difficult to work with. Takeda is regarded as one of the few knife-makers to master this material, and yet he continues to improve.\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cmeta charset=\"utf-8\"\u003e \u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\u003cspan data-sheets-value=\"{\u0026quot;1\u0026quot;:2,\u0026quot;2\u0026quot;:\u0026quot;A chef's knife ('Gyuto' in Japanese) is the most versatile blade that can handle almost anything in the kitchen. Their shape and often generous edge length mean that whether it's cutting small tomatoes or portioning a large roast, you can do it with one blade. Most cooks have multiple chef's knives and it is not hard to justify getting one more when it has so much utility.\u0026quot;}\" data-sheets-userformat='{\"2\":14849,\"3\":{\"1\":0},\"12\":0,\"14\":{\"1\":2,\"2\":0},\"15\":\"Arial\",\"16\":11}'\u003eA chef's knife is the most versatile blade that can handle almost anything in the kitchen. Their shape and often generous edge length mean that whether it's cutting small tomatoes or portioning a large roast, you can do it with one blade. Most cooks have multiple chef's knives and it is not hard to justify getting one more when it has so much utility.\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp\u003eBrand: Takeda 武田刃物 \u003cbr\u003eBlacksmith: Shosui Takeda 武田 松水 \u003cbr\u003eProducing Area: Niimi-Okayama\/ Japan \u003cbr\u003eProfile: Sasanoha \u003cbr\u003eSize: 240mm \u003cbr\u003eSteel Type: Carbon Steel \u003cbr\u003eSteel: Blue (Aogami) Super, Soft Iron Clad \u003cbr\u003eHandle: Rosewood \u0026amp; Pakka Ferrule Octagonal \u003cbr\u003eHand Orientation: Ambidextrous\u003c\/p\u003e","brand":"Takeda","offers":[{"title":"Default Title","offer_id":12100948426868,"sku":"FAA-AC106-FC240","price":675.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/files\/20241204-112930.jpg?v=1733330017"},{"product_id":"takeda-nas-blue-super-br-120mm-nakiri-small1","title":"Takeda NAS Ko Nakiri 90mm Rosewood Handle (Small)","description":"\u003cdiv\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv\u003e\n\u003cstrong\u003e*Please note that Takeda's knives vary from knife to knife, making each blade unique. There may be some slight variations from the photo presented here.\u003cbr\u003e\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eShosui Takeda is a third-generation blacksmith from Niimi, Okayama. His pursuit to improve with each knife he makes is evident in every blade. He and his two workers have been making the same style of kitchen knives for decades. Takeda san has worked to perfect one of the most challenging steels for a blacksmith to forge. Hitachi Blue Super steel boasts one of the best edge retentions of any steel, it is also very difficult to work with. Takeda is regarded as one of the few knife-makers to master this material, and yet he continues to improve.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cspan data-sheets-value='{\"1\":2,\"2\":\"Nakiri is a versatile blade that excels in processing large amounts of vegetables and the rectangular shape is also very useful to pick up all the chopped bits!\"}' data-sheets-userformat='{\"2\":14849,\"3\":{\"1\":0},\"12\":0,\"14\":{\"1\":2,\"2\":0},\"15\":\"Arial\",\"16\":11}'\u003eNakiri is a versatile blade that excels in processing large amounts of vegetables and the rectangular shape is also very useful to pick up all the chopped bits!\u003cbr\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp\u003eBrand: Takeda 武田刃物 \u003cbr\u003eBlacksmith: Shosui Takeda 武田 松水 \u003cbr\u003eProducing Area: Niimi-Okayama\/ Japan \u003cbr\u003eProfile: Nakiri \u003cbr\u003eSize: 90mm \u003cbr\u003eSteel Type: Carbon Steel \u003cbr\u003eSteel: Blue (Aogami) Super, Soft Stainless Clad \u003cbr\u003eHandle: Rosewood \u0026amp; Pakka Ferrule Octagonal \u003cbr\u003eHand Orientation: Ambidextrous\u003c\/p\u003e\n\u003cdiv id=\"gtx-trans\" style=\"position: absolute; left: 101px; top: 265.691px;\"\u003e\n\u003cdiv class=\"gtx-trans-icon\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Takeda","offers":[{"title":"Default Title","offer_id":12100958519412,"sku":"FAA-AC206-DA120","price":510.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/files\/konakiri1.jpg?v=1780324423"},{"product_id":"takeda-nas-blue-super-br-210mm-kiritsuke-small","title":"Takeda NAS Kiritsuke 224mm Rosewood Handle (Small)","description":"\u003cp\u003e\u003ciframe width=\"460\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/Qoi7eHcH2nA\" title=\"YouTube video player\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cmeta charset=\"utf-8\"\u003e*Please note that Takeda's knives vary from knife to knife, making each blade unique. There may be some slight variations from the photo presented here.\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv\u003eShosui Takeda is a third-generation blacksmith from Niimi, Okayama. His pursuit to improve with each knife he makes is evident in every blade. He and his two workers have been making the same style of kitchen knives for decades. Takeda san has worked to perfect one of the most challenging steels for a blacksmith to forge. Hitachi Blue Super steel boasts one of the best edge retentions of any steel, it is also very difficult to work with. Takeda is regarded as one of the few knife-makers to master this material, and yet he continues to improve.\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cmeta charset=\"utf-8\"\u003e \u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cspan data-sheets-userformat='{\"2\":14849,\"3\":{\"1\":0},\"12\":0,\"14\":{\"1\":2,\"2\":2173750},\"15\":\"Roboto, sans-serif\",\"16\":11}' data-sheets-value=\"{\u0026quot;1\u0026quot;:2,\u0026quot;2\u0026quot;:\u0026quot;A kiritsuke-gyuto is a chef's knife with a slanted tip from a traditional single-sided blade called a kiritsuke. It is essentially a chef's knife with a twist. It serves the same function as an all-purpose knife, and although some swear that the accentuated tip makes it easier to execute fine cuts, we find that the k-tip mostly offers aesthetic power boost (rough guess 50%).\u0026quot;}\"\u003eA kiritsuke-gyuto is a chef's knife with a slanted tip from a traditional single-sided blade called a kiritsuke. It is essentially a chef's knife with a twist. It serves the same function as an all-purpose knife, and although some swear that the accentuated tip makes it easier to execute fine cuts, we find that the k-tip mostly offers aesthetic power boost (rough guess 50%).\u003cbr\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp\u003eBrand: Takeda 武田刃物 \u003cbr\u003eBlacksmith: Shosui Takeda 武田 松水 \u003cbr\u003eProducing Area: Niimi-Okayama\/ Japan \u003cbr\u003eProfile: Kiritsuke Gyuto\u003cbr\u003eSize: 224mm \u003cbr\u003eSteel Type: Carbon Steel \u003cbr\u003eSteel: Blue (Aogami) Super, Soft Stainless Clad \u003cbr\u003eHandle: Rosewood \u0026amp; Pakka Ferrule Octagonal \u003cbr\u003eHand Orientation: Ambidextrous\u003c\/p\u003e","brand":"Takeda","offers":[{"title":"Default Title","offer_id":12100955570292,"sku":"FAA-AC206-EA210","price":600.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/files\/F3312003-C020-4F18-82BE-1F0DD0BC058D.jpg?v=1758312341"},{"product_id":"takeda-nas-blue-super-br-240mm-gyuto-medium","title":"Takeda NAS Gyuto 240mm Rosewood Handle (Medium)","description":"\u003cp\u003e\u003ciframe width=\"460\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/IslO6UmMscE\" title=\"YouTube video player\"\u003e\u003c\/iframe\u003e\u003cbr\u003e\u003cstrong\u003e*Please note that Takeda's knives vary from knife to knife, making each blade unique. There may be some slight variations from the photo presented here.\u003cbr\u003e\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cdiv\u003e\n\u003cdiv\u003eShosui Takeda is a third-generation blacksmith from Niimi, Okayama. His pursuit to improve with each knife he makes is evident in every blade. He and his two workers have been making the same style of kitchen knives for decades. Takeda san has worked to perfect one of the most challenging steels for a blacksmith to forge. Hitachi Blue Super steel boasts one of the best edge retentions of any steel, it is also very difficult to work with. Takeda is regarded as one of the few knife-makers to master this material, and yet he continues to improve.\u003cbr\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eA chef's knife ('Gyuto' in Japanese) is the most versatile blade that can handle almost anything in the kitchen. Their shape and often generous edge length mean that whether it's cutting small tomatoes or portioning a large roast, you can do it with one blade. Most cooks have multiple chef's knives and it is not hard to justify getting one more when it has so much utility.\u003cbr\u003e\u003cbr\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eBrand: Takeda 武田刃物\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\nBlacksmith: Shosui Takeda 武田 松水 \u003cbr\u003eProducing Area: Niimi-Okayama\/ Japan \u003cbr\u003eProfile: Gyuto \u003cbr\u003eSize: 240mm \u003cbr\u003eSteel Type: Carbon Steel \u003cbr\u003eSteel: Blue (Aogami) Super, Soft Stainless Clad \u003cbr\u003eHandle: Rosewood \u0026amp; Pakka Ferrule Octagonal\u003cbr\u003eHand Orientation: Ambidextrous\u003c\/div\u003e","brand":"Takeda","offers":[{"title":"Default Title","offer_id":12100957438068,"sku":"FAA-AC206-FA240","price":675.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/files\/gyutomedium1.jpg?v=1780324244"},{"product_id":"takeda-nas-blue-super-br-270mm-gyuto-large","title":"Takeda NAS Gyuto 270mm Rosewood Handle (Large)","description":"\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cstrong\u003e*Please note that Takeda's knives vary from knife to knife, making each blade unique. There may be some slight variations from the photo presented here.\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv\u003eShosui Takeda is a third-generation blacksmith from Niimi, Okayama. His pursuit to improve with each knife he makes is evident in every blade. He and his two workers have been making the same style of kitchen knives for decades. Takeda san has worked to perfect one of the most challenging steels for a blacksmith to forge. Hitachi Blue Super steel boasts one of the best edge retentions of any steel, it is also very difficult to work with. Takeda is regarded as one of the few knife-makers to master this material, and yet he continues to improve.\u003cbr\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003eA chef's knife is the most versatile blade that can handle almost anything in the kitchen. Their shape and often generous edge length mean that whether it's cutting small tomatoes or portioning a large roast, you can do it with one blade. Most cooks have multiple chef's knives and it is not hard to justify getting one more when it has so much utility.\u003c\/div\u003e\n\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 1.4em;\"\u003e\u003cspan\u003e\u003c\/span\u003e \u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cp\u003eBrand: Takeda 武田刃物 \u003cbr\u003eBlacksmith: Shosui Takeda 武田 松水 \u003cbr\u003eProducing Area: Niimi-Okayama\/ Japan \u003cbr\u003eProfile: Gyuto \u003cbr\u003eSize: 270mm \u003cbr\u003eSteel Type: Carbon Steel \u003cbr\u003eSteel: Blue (Aogami) Super, Soft Stainless Clad \u003cbr\u003eHandle: Rosewood \u0026amp; Pakka Ferrule Octagonal \u003cbr\u003eHand Orientation: Ambidextrous\u003c\/p\u003e","brand":"Takeda","offers":[{"title":"Default Title","offer_id":12100957667444,"sku":"FAA-AC206-FA270","price":750.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/files\/20241204-111449.jpg?v=1733329329"},{"product_id":"takeda-nas-blue-super-br-300mm-gyuto-x-large","title":"Takeda NAS Gyuto 300mm Rosewood Handle (Extra Large)","description":"\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv\u003e\n\u003cstrong\u003e*Please note that Takeda's knives vary from knife to knife, making each blade unique. There may be some slight variations from the photo presented here.\u003cbr\u003e\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003eShosui Takeda is a third-generation blacksmith from Niimi, Okayama. His pursuit to improve with each knife he makes is evident in every blade. He and his two workers have been making the same style of kitchen knives for decades. Takeda san has worked to perfect one of the most challenging steels for a blacksmith to forge. Hitachi Blue Super steel boasts one of the best edge retentions of any steel, it is also very difficult to work with. Takeda is regarded as one of the few knife-makers to master this material, and yet he continues to improve.\u003cbr\u003e\u003cbr\u003eA chef's knife ('Gyuto' in Japanese) is the most versatile blade that can handle almost anything in the kitchen. Their shape and often generous edge length mean that whether it's cutting small tomatoes or portioning a large roast, you can do it with one blade. Most cooks have multiple chef's knives and it is not hard to justify getting one more when it has so much utility.\u003cbr\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 1.4em;\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003c\/span\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cstyle type=\"text\/css\"\u003e\u003c!--\ntd {border: 1px solid #ccc;}br {mso-data-placement:same-cell;}\n--\u003e\u003c\/style\u003e\n\u003cdiv\u003e\n\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 1.4em;\"\u003e\u003cspan data-sheets-value=\"{\u0026quot;1\u0026quot;:2,\u0026quot;2\u0026quot;:\u0026quot;A chef's knife ('Gyuto' in Japanese) is the most versatile blade that can handle almost anything in the kitchen. Their shape and often generous edge length mean that whether it's cutting small tomatoes or portioning a large roast, you can do it with one blade. Most cooks have multiple chef's knives and it is not hard to justify getting one more when it has so much utility.\u0026quot;}\" data-sheets-userformat='{\"2\":14849,\"3\":{\"1\":0},\"12\":0,\"14\":{\"1\":2,\"2\":0},\"15\":\"Arial\",\"16\":11}'\u003e\u003c\/span\u003e\u003c\/span\u003eBrand: Takeda 武田刃物 \u003cbr\u003eBlacksmith: Shosui Takeda 武田 松水 \u003cbr\u003eProducing Area: Niimi-Okayama\/ Japan \u003cbr\u003eProfile: Gyuto \u003cbr\u003eSize: 300mm \u003cbr\u003eSteel Type: Carbon Steel \u003cbr\u003eSteel: Blue (Aogami) Super, Soft Stainless Clad \u003cbr\u003eHandle: Rosewood \u0026amp; Pakka Ferrule Octagonal \u003cbr\u003eHand Orientation: Ambidextrous\u003c\/div\u003e","brand":"Takeda","offers":[{"title":"Default Title","offer_id":12100957700212,"sku":"FAA-AC206-FA300","price":900.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/files\/MTXX-MH20240316_102520328.jpg?v=1710599415"},{"product_id":"takeda-nas-blue-super-br-270mm-yanagiba-x-large","title":"Takeda NAS Yanagiba 270mm Rosewood Handle (Extra Large)","description":"\u003cdiv\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv\u003e\n\u003cstrong\u003e*Please note that Takeda's knives vary from knife to knife, making each blade unique. There may be some slight variations from the photo presented here.\u003cbr\u003e\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003eShosui Takeda is a third-generation blacksmith from Niimi, Okayama. His pursuit to improve with each knife he makes is evident in every blade. He and his two workers have been making the same style of kitchen knives for decades. Takeda san has worked to perfect one of the most challenging steels for a blacksmith to forge. Hitachi Blue Super steel boasts one of the best edge retentions of any steel, it is also very difficult to work with. Takeda is regarded as one of the few knife-makers to master this material, and yet he continues to improve.\u003cbr\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cstyle type=\"text\/css\"\u003e\u003c!--\ntd {border: 1px solid #ccc;}br {mso-data-placement:same-cell;}\n--\u003e\u003c\/style\u003e\n\u003cdiv\u003e\n\u003cspan data-sheets-value=\"{\u0026quot;1\u0026quot;:2,\u0026quot;2\u0026quot;:\u0026quot;A slicer ('Sujiihki' in Japanese) is a valuable tool for skinning, trimming and\/or portioning protein items (fillet of salmon or turkey breast). Depending on the length, professionals use it as a utility blade or use it during service on the line. For home cooks, a slicer is a great blade for those special times of the year where you want to get even slices without striations on your turkey breasts and other roasts.\u0026quot;}\" data-sheets-userformat='{\"2\":14849,\"3\":{\"1\":0},\"12\":0,\"14\":{\"1\":2,\"2\":0},\"15\":\"Arial\",\"16\":11}'\u003eA slicer is a valuable tool for skinning, trimming and\/or portioning protein items (fillet of salmon or turkey breast). Depending on the length, professionals use it as a utility blade or use it during service on the line. For home cooks, a slicer is a great blade for those special times of the year where you want to get even slices without striations on your turkey breasts and other roasts.\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cp\u003e \u003cbr\u003eBrand: Takeda 武田刃物\u003cbr\u003eBlacksmith: Shosui Takeda 武田 松水 \u003cbr\u003eProducing Area: Niimi-Okayama\/ Japan \u003cbr\u003eProfile: Yanagiba \u003cbr\u003eSize: 270mm \u003cbr\u003eSteel Type: Carbon Steel \u003cbr\u003eSteel: Blue (Aogami) Super, Soft Stainless Clad \u003cbr\u003eHandle: Rosewood \u0026amp; Pakka Ferrule Octagonal \u003cbr\u003eHand Orientation: Ambidextrous\u003c\/p\u003e","brand":"Takeda","offers":[{"title":"Default Title","offer_id":12100961140852,"sku":"FAA-AC206-IA270","price":750.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/files\/MTXX-MH20240316_102750746.jpg?v=1710599430"},{"product_id":"takeda-nas-blue-super-br-270mm-sasanoha-x-large","title":"Takeda NAS Sasanoha 270mm Rosewood Handle (Extra Large)","description":"\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv\u003e\n\u003cstrong\u003e*Please note that Takeda's knives vary from knife to knife, making each blade unique. There may be some slight variations from the photo presented here.\u003cbr\u003e\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003eShosui Takeda is a third-generation blacksmith from Niimi, Okayama. His pursuit to improve with each knife he makes is evident in every blade. He and his two workers have been making the same style of kitchen knives for decades. Takeda san has worked to perfect one of the most challenging steels for a blacksmith to forge. Hitachi Blue Super steel boasts one of the best edge retentions of any steel, it is also very difficult to work with. Takeda is regarded as one of the few knife-makers to master this material, and yet he continues to improve.\u003cbr\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cstyle type=\"text\/css\"\u003e\u003c!--\ntd {border: 1px solid #ccc;}br {mso-data-placement:same-cell;}\n--\u003e\u003c\/style\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\u003cspan data-sheets-value=\"{\u0026quot;1\u0026quot;:2,\u0026quot;2\u0026quot;:\u0026quot;A chef's knife ('Gyuto' in Japanese) is the most versatile blade that can handle almost anything in the kitchen. Their shape and often generous edge length mean that whether it's cutting small tomatoes or portioning a large roast, you can do it with one blade. Most cooks have multiple chef's knives and it is not hard to justify getting one more when it has so much utility.\u0026quot;}\" data-sheets-userformat='{\"2\":14849,\"3\":{\"1\":0},\"12\":0,\"14\":{\"1\":2,\"2\":0},\"15\":\"Arial\",\"16\":11}'\u003eA chef's knife is the most versatile blade that can handle almost anything in the kitchen. Their shape and often generous edge length mean that whether it's cutting small tomatoes or portioning a large roast, you can do it with one blade. Most cooks have multiple chef's knives and it is not hard to justify getting one more when it has so much utility.\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp\u003eBrand: Takeda 武田刃物 \u003cbr\u003eBlacksmith: Shosui Takeda 武田 松水 \u003cbr\u003eProducing Area: Niimi-Okayama\/ Japan \u003cbr\u003eProfile: Sasanoha \u003cbr\u003eSize: 270mm \u003cbr\u003eSteel Type: Carbon Steel \u003cbr\u003eSteel: Blue (Aogami) Super, Soft Stainless Clad \u003cbr\u003eHandle: Rosewood \u0026amp; Pakka Ferrule Octagonal \u003cbr\u003eHand Orientation: Ambidextrous\u003c\/p\u003e","brand":"Takeda","offers":[{"title":"Default Title","offer_id":12100960977012,"sku":"FAA-AC206-FC270","price":750.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/files\/20241204-113445.jpg?v=1733330322"},{"product_id":"copy-of-nas-blue-super-br-sasanoha-large","title":"Takeda NAS Sasanoha 190mm Rosewood Handle (Small)","description":"\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003e*Please note that Takeda's knives vary from knife to knife, making each blade unique. There may be some slight variations from the photo presented here.\u003cbr\u003e\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003eShosui Takeda is a third-generation blacksmith from Niimi, Okayama. His pursuit to improve with each knife he makes is evident in every blade. He and his two workers have been making the same style of kitchen knives for decades. Takeda san has worked to perfect one of the most challenging steels for a blacksmith to forge. Hitachi Blue Super steel boasts one of the best edge retentions of any steel, it is also very difficult to work with. Takeda is regarded as one of the few knife-makers to master this material, and yet he continues to improve.\u003cbr\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003eA chef's knife is the most versatile blade that can handle almost anything in the kitchen. Their shape and often generous edge length mean that whether it's cutting small tomatoes or portioning a large roast, you can do it with one blade. Most cooks have multiple chef's knives and it is not hard to justify getting one more when it has so much utility.\u003c\/div\u003e\n\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 1.4em;\"\u003e \u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cp\u003eBrand: Takeda 武田刃物 \u003cbr\u003eBlacksmith: Shosui Takeda 武田 松水 \u003cbr\u003eProducing Area: Niimi-Okayama\/ Japan \u003cbr\u003eProfile: Sasanoha \u003cbr\u003eSize: 190mm \u003cbr\u003eSteel Type: Carbon Steel \u003cbr\u003eSteel: Blue (Aogami) Super, Soft Stainless Clad \u003cbr\u003eHandle: \u003cmeta charset=\"utf-8\"\u003eRosewood \u0026amp; Pakka Ferrule Octagonal \u003cbr\u003eHand Orientation: Ambidextrous\u003c\/p\u003e","brand":"Takeda","offers":[{"title":"Default Title","offer_id":12100960780404,"sku":"FAA-AC206-FC190","price":540.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/files\/sasanohasmall1.jpg?v=1780324543"},{"product_id":"nas-blue-super-br-kogatana","title":"Takeda NAS Kogatana 170mm ~ 200mm","description":"\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cstrong\u003e*Please note that Takeda's knives vary from knife to knife, making each blade unique. There may be some slight variations from the photo presented here.\u003cbr\u003e\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003eShosui Takeda is a third-generation blacksmith from Niimi, Okayama. His pursuit to improve with each knife he makes is evident in every blade. He and his two workers have been making the same style of kitchen knives for decades. Takeda san has worked to perfect one of the most challenging steels for a blacksmith to forge. Hitachi Blue Super steel boasts one of the best edge retentions of any steel, it is also very difficult to work with. Takeda is regarded as one of the few knife-makers to master this material, and yet he continues to improve.\u003cbr\u003e\u003cbr\u003eA Kogatana is a traditional Japanese knife that packs a lot of utility. The carbon steel is easy to sharpen on the stones and it can be used for cleaning mushrooms, light butchery, whittling, opening boxes, letters and more. \u003cbr\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eBrand: Takeda 武田刃物\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eBlacksmith: Shosui Takeda 武田 松水\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eProducing Area: Niimi-Okayama\/ Japan\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eSize: 170mm - 200mm\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eSteel Type: Carbon Steel\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eSteel: Blue (Aogami) Super, Soft Stainless Clad\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eHandle: Stainless Clad Tang\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eHand Orientation: Ambidextrous\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Takeda","offers":[{"title":"Default Title","offer_id":32078185267294,"sku":"FABBB-AC2-182","price":300.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/files\/MTXX-MH20240327_140031583.jpg?v=1711562963"},{"product_id":"takeda-nas-blue-super-br-195mm-deba-large","title":"Takeda NAS Deba 195mm Rosewood Handle (Large)","description":"\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv\u003e\n\u003cstrong\u003e*Please note that Takeda's knives vary from knife to knife, making each blade unique. There may be some slight variations from the photo presented here.\u003cbr\u003e\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003eShosui Takeda is a third-generation blacksmith from Niimi, Okayama. His pursuit to improve with each knife he makes is evident in every blade. He and his two workers have been making the same style of kitchen knives for decades. Takeda san has worked to perfect one of the most challenging steels for a blacksmith to forge. Hitachi Blue Super steel boasts one of the best edge retentions of any steel, it is also very difficult to work with. Takeda is regarded as one of the few knife-makers to master this material, and yet he continues to improve.\u003cbr\u003e\u003cbr\u003eTakeda's Deba is a Japanese fish filleting\/butchery knife that is double-bevelled. Despite its Santoku-like profile, it does not perform well on dense produce; however, it excels in deboning various fish, thanks to its weight and bevel shape. The technique of using a deba is quite different from using a flexible filleting knife (Western-style fish deboning), but in practiced hands, both styles can yield very good results. We recommend a deba for any cook looking to get better at filleting fish and sharpening a wide bevel knife in Japanese fashion.\u003cbr\u003e\n\u003c\/div\u003e\n\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 1.4em;\"\u003e \u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cp\u003eBrand: Takeda 武田刃物 \u003cbr\u003eBlacksmith: Shosui Takeda 武田 松水 \u003cbr\u003eProducing Area: Niimi-Okayama\/ Japan \u003cbr\u003eProfile: Deba \u003cbr\u003eSize: 195mm \u003cbr\u003eSteel Type: Carbon Steel \u003cbr\u003eSteel: Blue (Aogami) Super, Soft Stainless Clad \u003cbr\u003eHandle: Rosewood \u0026amp; Pakka Ferrule Octagonal\u003cspan\u003e\u003c\/span\u003e\u003cbr\u003eHand Orientation: Ambidextrous\u003c\/p\u003e","brand":"Takeda","offers":[{"title":"Default Title","offer_id":39340809814110,"sku":"P0002S","price":750.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/files\/Deba1.jpg?v=1780324148"},{"product_id":"takeda-nas-blue-super-br-150mm-mioroshi-deba-small","title":"Takeda NAS Mioroshi 150mm Rosewood Handle (Small)","description":"\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cp\u003e\u003cstrong\u003e*Please note that Takeda's knives vary from knife to knife, making each blade unique. There may be some slight variations from the photo presented here.\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eShosui Takeda is a third generation blacksmith from Niimi, Okayama. His pursuit to improve with each knife he makes is evident in every blade. He and his two workers have been making the same style of kitchen knives for decades. Takeda san has worked to perfect one of the most challenging steels for a blacksmith to forge. Hitachi Blue Super steel boasts one of the best edge retentions of any steel, it is also very difficult to work with. Takeda is regarded as one of the few knife-makers to master this material, and yet he continues to improve.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003eBrand: Takeda 武田刃物 \u003cbr\u003eBlacksmith: Shosui Takeda 武田 松水 \u003cbr\u003eProducing Area: Niimi-Okayama\/ Japan \u003cbr\u003eProfile: Mioroshi \u003cbr\u003eSize: 150mm \u003cbr\u003eSteel Type: Carbon Steel \u003cbr\u003eSteel: Blue (Aogami) Super, Soft Stainless Clad \u003cbr\u003eHandle: Rosewood \u0026amp; Pakka Ferrule Octagonal \u003cbr\u003eHand Orientation: Ambidextrous\u003c\/p\u003e","brand":"Takeda","offers":[{"title":"Default Title","offer_id":12100958355572,"sku":"FAA-AC206-NF150","price":540.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/files\/MTXX-MH20240327_135547189.jpg?v=1711562533"},{"product_id":"takeda-nas-blue-super-br-180mm-mioroshi-deba-medium","title":"Takeda NAS Mioroshi 180mm Rosewood Handle (Medium)","description":"\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cstrong\u003e*Please note that Takeda's knives vary from knife to knife, making each blade unique. There may be some slight variations from the photo presented here.\u003cbr\u003e\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003eShosui Takeda is a third-generation blacksmith from Niimi, Okayama. His pursuit to improve with each knife he makes is evident in every blade. He and his two workers have been making the same style of kitchen knives for decades. Takeda san has worked to perfect one of the most challenging steels for a blacksmith to forge. Hitachi Blue Super steel boasts one of the best edge retentions of any steel, it is also very difficult to work with. Takeda is regarded as one of the few knife-makers to master this material, and yet he continues to improve.\u003c\/div\u003e\n\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 1.4em;\"\u003e \u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cspan data-sheets-userformat='{\"2\":14849,\"3\":{\"1\":0},\"12\":0,\"14\":{\"1\":2,\"2\":0},\"15\":\"Arial\",\"16\":11}' data-sheets-value='{\"1\":2,\"2\":\"A Deba is a traditional Japanese fish filleting\/butchery knife that is single-sided\/bevelled. Despite its Santoku-like profile, it does not perform well on dense produce; however, it excels in deboning various fish, thanks to its weight and bevel shape. The technique of using a deba is quite different from using a flexible filleting knife (Western style fish deboning), but in practiced hands, both styles can yield very good results. We recommend a deba for any cook looking to get better at filleting fish and sharpening a single bevel knife in Japanese fashion.\"}'\u003eA Mioroshi Deba is a traditional Japanese fish filleting\/butchery knife that is single-sided\/bevelled. The shape is like a cross between a Deba and a Yanagiba. Despite its Gytuo-like profile, it does not perform well on dense produce; however, it excels in deboning various fish, thanks to its weight and bevel shape. The technique of using a deba is quite different from using a flexible filleting knife (Western style fish deboning), but in practiced hands, both styles can yield very good results. We recommend a deba for any cook looking to get better at filleting fish and sharpening a single bevel knife in Japanese fashion.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eBrand: Takeda 武田刃物 \u003cbr\u003eBlacksmith: Shosui Takeda 武田 松水 \u003cbr\u003eProducing Area: Niimi-Okayama\/ Japan \u003cbr\u003eProfile: Mioroshi \u003cbr\u003eSize: 180mm \u003cbr\u003eSteel Type: Carbon Steel \u003cbr\u003eSteel: Blue (Aogami) Super, Soft Stainless Clad \u003cbr\u003eHandle: Rosewood \u0026amp; Pakka Ferrule Octagonal \u003cbr\u003eHand Orientation: Ambidextrous\u003c\/p\u003e","brand":"Takeda","offers":[{"title":"Default Title","offer_id":12100958421108,"sku":"FAA-AC206-NF180","price":600.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/files\/MTXX-MH20240323_111804770.jpg?v=1711207786"},{"product_id":"takeda-nas-blue-super-br-210mm-mioroshi-deba-large","title":"Takeda NAS Mioroshi 210mm Rosewood Handle (Large)","description":"\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv\u003e\n\u003cstrong\u003e*Please note that Takeda's knives vary from knife to knife, making each blade unique. There may be some slight variations from the photo presented here.\u003cbr\u003e\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003eShosui Takeda is a third-generation blacksmith from Niimi, Okayama. His pursuit to improve with each knife he makes is evident in every blade. He and his two workers have been making the same style of kitchen knives for decades. Takeda san has worked to perfect one of the most challenging steels for a blacksmith to forge. Hitachi Blue Super steel boasts one of the best edge retentions of any steel, it is also very difficult to work with. Takeda is regarded as one of the few knife-makers to master this material, and yet he continues to improve.\u003cbr\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cspan data-sheets-userformat='{\"2\":14849,\"3\":{\"1\":0},\"12\":0,\"14\":{\"1\":2,\"2\":0},\"15\":\"Arial\",\"16\":11}' data-sheets-value='{\"1\":2,\"2\":\"A Deba is a traditional Japanese fish filleting\/butchery knife that is single-sided\/bevelled. Despite its Santoku-like profile, it does not perform well on dense produce; however, it excels in deboning various fish, thanks to its weight and bevel shape. The technique of using a deba is quite different from using a flexible filleting knife (Western style fish deboning), but in practiced hands, both styles can yield very good results. We recommend a deba for any cook looking to get better at filleting fish and sharpening a single bevel knife in Japanese fashion.\"}'\u003eTakeda's Mioroshi Deba is a Japanese fish filleting\/butchery knife that is double bevelled. The shape is like a cross between a Deba and a Yanagiba. Despite its Gytuo-like profile, it does not perform well on dense produce; however, it excels in deboning various fish, thanks to its weight and bevel shape. The technique of using a deba is quite different from using a flexible filleting knife (Western-style fish deboning), but in practiced hands, both styles can yield very good results. We recommend a deba for any cook looking to get better at filleting fish and sharpening a wide bevel knife in Japanese fashion.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp\u003eBrand: Takeda 武田刃物 \u003cbr\u003eBlacksmith: Shosui Takeda 武田 松水 \u003cbr\u003eProducing Area: Niimi-Okayama\/ Japan \u003cbr\u003eProfile: Mioroshi \u003cbr\u003eSize: 210mm \u003cbr\u003eSteel Type: Carbon Steel \u003cbr\u003eSteel: Blue (Aogami) Super, Soft Stainless Clad \u003cbr\u003eHandle: Rosewood \u0026amp; Pakka Ferrule Octagonal \u003cbr\u003eHand Orientation: Ambidextrous\u003c\/p\u003e","brand":"Takeda","offers":[{"title":"Default Title","offer_id":12100958453876,"sku":"FAA-AC206-NF210","price":675.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/files\/20250227-123414.jpg?v=1740677945"},{"product_id":"takeda-nas-blue-super-br-240mm-mioroshi-deba-x-large","title":"Takeda NAS Mioroshi 240mm Rosewood Handle (Extra Large)","description":"\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cstrong\u003e*Please note that Takeda's knives vary from knife to knife, making each blade unique. There may be some slight variations from the photo presented here.\u003cbr\u003e\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003eShosui Takeda is a third-generation blacksmith from Niimi, Okayama. His pursuit to improve with each knife he makes is evident in every blade. He and his two workers have been making the same style of kitchen knives for decades. Takeda san has worked to perfect one of the most challenging steels for a blacksmith to forge. Hitachi Blue Super steel boasts one of the best edge retentions of any steel, it is also very difficult to work with. Takeda is regarded as one of the few knife-makers to master this material, and yet he continues to improve.\u003c\/div\u003e\n\u003cspan\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cspan data-sheets-value='{\"1\":2,\"2\":\"A Deba is a traditional Japanese fish filleting\/butchery knife that is single-sided\/bevelled. Despite its Santoku-like profile, it does not perform well on dense produce; however, it excels in deboning various fish, thanks to its weight and bevel shape. The technique of using a deba is quite different from using a flexible filleting knife (Western style fish deboning), but in practiced hands, both styles can yield very good results. We recommend a deba for any cook looking to get better at filleting fish and sharpening a single bevel knife in Japanese fashion.\"}' data-sheets-userformat='{\"2\":14849,\"3\":{\"1\":0},\"12\":0,\"14\":{\"1\":2,\"2\":0},\"15\":\"Arial\",\"16\":11}'\u003eA Mioroshi Deba is a traditional Japanese fish filleting\/butchery knife that is single-sided\/bevelled. The shape is like a cross between a Deba and a Yanagiba. Despite its Gytuo-like profile, it does not perform well on dense produce; however, it excels in deboning various fish, thanks to its weight and bevel shape. The technique of using a deba is quite different from using a flexible filleting knife (Western style fish deboning), but in practiced hands, both styles can yield very good results. We recommend a deba for any cook looking to get better at filleting fish and sharpening a single bevel knife in Japanese fashion.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003eBrand: Takeda 武田刃物 \u003cbr\u003eBlacksmith: Shosui Takeda 武田 松水 \u003cbr\u003eProducing Area: Niimi-Okayama\/ Japan \u003cbr\u003eProfile: Mioroshi \u003cbr\u003eSize: 240mm \u003cbr\u003eSteel Type: Carbon Steel \u003cbr\u003eSteel: Blue (Aogami) Super, Soft Stainless Clad \u003cbr\u003eHandle: Rosewood \u0026amp; Pakka Ferrule Octagonal \u003cbr\u003eHand Orientation: Ambidextrous\u003c\/p\u003e","brand":"Takeda","offers":[{"title":"Default Title","offer_id":12100958486644,"sku":"FAA-AC206-NF240","price":750.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/files\/MTXX-MH20240323_111438931_43abb30a-6e03-4031-b2f0-a34cf03a0af5.jpg?v=1711207754"},{"product_id":"takeda-nas-blue-super-br-270mm-kiritsuke","title":"Takeda NAS Kiritsuke 270mm Rosewood Handle (Large)","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003c\/strong\u003e\u003cstrong\u003e*Please note that Takeda's knives vary from knife to knife, making each blade unique. There may be some slight variations from the photo presented here. \u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cdiv\u003eShosui Takeda is a third-generation blacksmith from Niimi, Okayama. His pursuit to improve with each knife he makes is evident in every blade. He and his two workers have been making the same style of kitchen knives for decades. Takeda san has worked to perfect one of the most challenging steels for a blacksmith to forge. Hitachi Blue Super steel boasts one of the best edge retentions of any steel, it is also very difficult to work with. Takeda is regarded as one of the few knife-makers to master this material, and yet he continues to improve.\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cmeta charset=\"utf-8\"\u003e \u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cspan data-sheets-userformat='{\"2\":14849,\"3\":{\"1\":0},\"12\":0,\"14\":{\"1\":2,\"2\":2173750},\"15\":\"Roboto, sans-serif\",\"16\":11}' data-sheets-value=\"{\u0026quot;1\u0026quot;:2,\u0026quot;2\u0026quot;:\u0026quot;A kiritsuke-gyuto is a chef's knife with a slanted tip from a traditional single-sided blade called a kiritsuke. It is essentially a chef's knife with a twist. It serves the same function as an all-purpose knife, and although some swear that the accentuated tip makes it easier to execute fine cuts, we find that the k-tip mostly offers aesthetic power boost (rough guess 50%).\u0026quot;}\"\u003eA kiritsuke-gyuto is a chef's knife with a slanted tip from a traditional single-sided blade called a kiritsuke. It is essentially a chef's knife with a twist. It serves the same function as an all-purpose knife, and although some swear that the accentuated tip makes it easier to execute fine cuts, we find that the k-tip mostly offers aesthetic power boost (rough guess 50%).\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cspan data-sheets-userformat='{\"2\":14849,\"3\":{\"1\":0},\"12\":0,\"14\":{\"1\":2,\"2\":2173750},\"15\":\"Roboto, sans-serif\",\"16\":11}' data-sheets-value=\"{\u0026quot;1\u0026quot;:2,\u0026quot;2\u0026quot;:\u0026quot;A kiritsuke-gyuto is a chef's knife with a slanted tip from a traditional single-sided blade called a kiritsuke. It is essentially a chef's knife with a twist. It serves the same function as an all-purpose knife, and although some swear that the accentuated tip makes it easier to execute fine cuts, we find that the k-tip mostly offers aesthetic power boost (rough guess 50%).\u0026quot;}\"\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cspan data-sheets-userformat='{\"2\":14849,\"3\":{\"1\":0},\"12\":0,\"14\":{\"1\":2,\"2\":2173750},\"15\":\"Roboto, sans-serif\",\"16\":11}' data-sheets-value=\"{\u0026quot;1\u0026quot;:2,\u0026quot;2\u0026quot;:\u0026quot;A kiritsuke-gyuto is a chef's knife with a slanted tip from a traditional single-sided blade called a kiritsuke. It is essentially a chef's knife with a twist. It serves the same function as an all-purpose knife, and although some swear that the accentuated tip makes it easier to execute fine cuts, we find that the k-tip mostly offers aesthetic power boost (rough guess 50%).\u0026quot;}\"\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp\u003eBrand: Takeda 武田刃物 \u003cbr\u003eBlacksmith: Shosui Takeda 武田 松水 \u003cbr\u003eProducing Area: Niimi-Okayama\/ Japan \u003cbr\u003eProfile: Kiritsuke \u003cbr\u003eSize: 270mm \u003cbr\u003eSteel Type: Carbon Steel \u003cbr\u003eSteel: Blue (Aogami) Super, Soft Stainless Clad \u003cbr\u003eHandle: Rosewood \u0026amp; Pakka Ferrule Octagonal \u003cbr\u003eHand Orientation: Ambidextrous\u003c\/p\u003e","brand":"Takeda","offers":[{"title":"Default Title","offer_id":12100958257268,"sku":"FAA-AC206-UA270","price":750.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/files\/rn-image_picker_lib_temp_0f74982f-a02e-4f96-86aa-2354cd7335d6.jpg?v=1733331379"},{"product_id":"takeda-nas-blue-super-br-210mm-chinese-cleaver-small","title":"Takeda NAS Chinese Cleaver 210mm Rosewood Handle (Small)","description":"\u003cdiv\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv\u003e\n\u003cstrong\u003e*Please note that Takeda's knives vary from knife to knife, making each blade unique. There may be some slight variations from the photo presented here.\u003cbr\u003e\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003eShosui Takeda is a third-generation blacksmith from Niimi, Okayama. His pursuit to improve with each knife he makes is evident in every blade. He and his two workers have been making the same style of kitchen knives for decades. Takeda san has worked to perfect one of the most challenging steels for a blacksmith to forge. Hitachi Blue Super steel boasts one of the best edge retentions of any steel, it is also very difficult to work with. Takeda is regarded as one of the few knife-makers to master this material, and yet he continues to improve.\u003c\/div\u003e\n\u003cspan\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cp\u003eA Chinese cleaver is an all-purpose blade that is gaining huge popularity in North America recently for its utility and efficiency. Despite its bone-cleaver-esque shape, it is\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eabsolutely not for going through bones\u003c\/strong\u003e, but for slicing, pulverizing, and chopping produce and boneless protein (for going through bones we recommend\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/www.toshoknifearts.com\/products\/aaa-271-01-zm160?_pos=1\u0026amp;_sid=533ba2dd1\u0026amp;_ss=r\" title=\"Kanehide Meat Cleaver\"\u003ethis meat cleaver\u003c\/a\u003e). Given the size, it does require some adjustment and usage research.  Not for the faint of heart, but once you get into it, it is highly addictive!\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003eBrand: Takeda 武田刃物 \u003cbr\u003eBlacksmith: Shosui Takeda 武田 松水 \u003cbr\u003eProducing Area: Niimi-Okayama\/ Japan \u003cbr\u003eProfile: Chinese Cleaver \u003cbr\u003eSize: 210mm \u003cbr\u003eSteel Type: Carbon Steel \u003cbr\u003eSteel: Blue (Aogami) Super, Soft Stainless Clad \u003cbr\u003eHandle: Rosewood \u0026amp; Pakka Ferrule Octagonal \u003cbr\u003eHand Orientation: Ambidextrous\u003c\/p\u003e","brand":"Takeda","offers":[{"title":"Default Title","offer_id":12100955799668,"sku":"FAA-AC206-RA210","price":1125.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/files\/rn-image_picker_lib_temp_54bfe83b-91c9-4e06-b927-4535d97719b1.jpg?v=1741801565"},{"product_id":"takeda-nas-blue-super-br-100mm-kogatana","title":"Takeda NAS Haru-Chan Kogatana 70mm ~ 120mm","description":"\u003cdiv\u003e\n\u003cmeta charset=\"utf-8\"\u003e \u003cstrong\u003e\u003c\/strong\u003e \u003cstrong\u003e\u003cmeta charset=\"utf-8\"\u003e*Please note that Takeda's knives vary from knife to knife, making each blade unique. There may be some slight variations from the photo presented here.\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003e\n\u003c\/div\u003e\n\u003cdiv\u003eShosui Takeda is a third-generation blacksmith from Niimi, Okayama. His pursuit to improve with each knife he makes is evident in every blade. He and his two workers have been making the same style of kitchen knives for decades. Takeda san has worked to perfect one of the most challenging steels for a blacksmith to forge. Hitachi Blue Super steel boasts one of the best edge retentions of any steel, it is also very difficult to work with. Takeda is regarded as one of the few knife-makers to master this material, and yet he continues to improve.\u003cbr\u003e\u003cbr\u003eA Kogatana is a traditional Japanese knife that packs a lot of utility. The carbon steel is easy to sharpen on the stones and it can be used for cleaning mushrooms, light butchery, whittling, opening boxes, letters and more. \u003cbr\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cp\u003eBrand: Takeda 武田刃物 \u003cbr\u003eBlacksmith: Shosui Takeda 武田 松水 \u003cbr\u003eProducing Area: Niimi-Okayama\/ Japan \u003cbr\u003eSize: 70mm - 120mm \u003cbr\u003eSteel Type: Carbon Steel \u003cbr\u003eSteel: Blue (Aogami) Super, Soft Stainless Clad\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eHandle: Stainless Clad Tang\u003c\/span\u003e\u003cbr\u003eHand Orientation: Ambidextrous\u003c\/p\u003e","brand":"Takeda","offers":[{"title":"Default Title","offer_id":31215435939934,"sku":"FABBB-AC2-100-1","price":300.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/files\/20250227-135038.jpg?v=1740683020"},{"product_id":"tadafusa-blue-2-br-210mm-gyuto","title":"Tadafusa Nashiji Blue #2 Gyuto 210mm Walnut Handle","description":"\u003ciframe width=\"480\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/qkM3bTZLIpo\" title=\"YouTube video player\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture\" allowfullscreen\u003e\u003c\/iframe\u003e\u003cp\u003eThe Tadafusa Nashiji gyuto is a perfect blade to get a taste of carbon steel without the full maintenance headache, thanks to the stainless cladding that protects most of the surface area from rust, while you can enjoy the long edge life and sharpness of blue #2 carbon steel. We find this construction to be the best of both types of steel, and hope more people try out this amazing high-carbon steel!\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eA chef's knife ('Gyuto' in Japanese) is the most versatile blade that can handle almost anything in the kitchen. Their shape and often generous edge length mean that whether it's cutting small tomatoes or portioning a large roast, you can do it with one blade. Most cooks have multiple chef's knives and it is not hard to justify getting one more when it has so much utility.\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003c\/span\u003eBrand: Tadafusa 忠房 \u003cbr\u003eBlacksmith: Tadafusa Blacksmith 忠房 \u003cbr\u003eProducing Area: Sanjo-Niigata\/ Japan \u003cbr\u003eProfile: Gyuto \u003cbr\u003eSize: 210mm \u003cbr\u003eSteel Type: Carbon Steel \u003cbr\u003eSteel: Blue (Aogami) #2, Soft Stainless Clad \u003cbr\u003eHandle: Walnut\u003cbr\u003eTotal Length: 352mm\u003cbr data-mce-fragment=\"1\"\u003eEdge Length: 212mm\u003cbr data-mce-fragment=\"1\"\u003eHandle to Tip Length: 221mm\u003cbr data-mce-fragment=\"1\"\u003eBlade Height: 47.4mm\u003cbr data-mce-fragment=\"1\"\u003eThickness: 4mm\u003cbr data-mce-fragment=\"1\"\u003eHandle Length: 136mm\u003cbr data-mce-fragment=\"1\"\u003eWeight: 183g\u003cbr\u003eHand Orientation: Ambidextrous\u003c\/p\u003e","brand":"Tadafusa","offers":[{"title":"Default Title","offer_id":12119697588340,"sku":"BGA-AE212-FA210","price":265.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/products\/20210205_111322.jpg?v=1625772538"},{"product_id":"tadafusa-blue-2-br-240mm-sujihiki","title":"Tadafusa Nashiji Blue #2 Sujihiki 240mm Walnut Handle","description":"\u003cp\u003eThe Tadafusa Nashiji line is a perfect blade to get a taste of carbon steel without the full maintenance headache, thanks to the stainless cladding that protects most of the surface area from rust, while you can enjoy the long edge life and sharpness of blue #2 carbon steel. We find this construction to be the best of both types of steel, and hope more people try out this amazing high-carbon steel! \u003cbr\u003e\u003cbr\u003e\u003cspan data-mce-fragment=\"1\"\u003eA slicer ('Sujiihki' in Japanese) is a valuable tool for skinning, trimming and\/or portioning protein items (fillet of salmon or turkey breast). Depending on the length, professionals use it as a utility blade or use it during service on the line. For home cooks, a slicer is a great blade for those special times of the year where you want to get even slices without striations on your turkey breasts and other roasts. \u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003eBrand: Tadafusa 忠房 \u003cbr\u003eBlacksmith: Tadafusa Blacksmith 忠房 \u003cbr\u003eProducing Area: Sanjo-Niigata\/ Japan \u003cbr\u003eProfile: Sujihiki \u003cbr\u003eSize: 240mm \u003cbr\u003eSteel Type: Carbon Steel \u003cbr\u003eSteel: Blue (Aogami) #2, Soft Stainless Clad \u003cbr\u003eHandle: Walnut \u003cbr\u003eTotal Length: 380mm \u003cbr\u003eEdge Length: 240mm \u003cbr\u003eHandle to Tip Length: 256mm \u003cbr\u003eBlade Height: 35mm \u003cbr\u003eThickness: 4.19mm \u003cbr\u003eHandle Length: 129mm \u003cbr\u003eWeight: 164g \u003cbr\u003eHand Orientation: Ambidextrous\u003c\/p\u003e","brand":"Tadafusa","offers":[{"title":"Default Title","offer_id":12100836556916,"sku":"BDA-AE212-GA240","price":295.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/products\/P1090801_DxO.jpg?v=1597256834"},{"product_id":"tadafusa-blue-2-br-150mm-nakiri","title":"Tadafusa Nashiji Blue #2 Nakiri 150mm Walnut Handle","description":"\u003cdiv\u003e\n\u003cp\u003e\u003cspan\u003eThe Tadafusa Nashiji line is a perfect blade to get a taste of carbon steel without the full maintenance headache\u003c\/span\u003e\u003cspan\u003e, thanks to the stainless cladding that \u003c\/span\u003e\u003cspan\u003eprotects\u003c\/span\u003e\u003cspan\u003e most of the surface area from rust, while you can enjoy the long edge life and sharpness of blue #2 carbon steel. We find \u003c\/span\u003e\u003cspan\u003ethis construction\u003c\/span\u003e\u003cspan\u003e to be the best of both types of steel, and hope more people \u003c\/span\u003e\u003cspan\u003etry out this amazing \u003c\/span\u003e\u003cspan\u003ehigh-carbon steel! \u003cbr\u003e\u003cbr\u003eNakiri is a versatile blade that excels in processing large amounts of vegetables and the rectangular shape is also very useful to pick up all the chopped bits! \u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cspan\u003eBrand: Tadafusa 忠房 \u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eBlacksmith: Tadafusa Blacksmith 忠房 \u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eProducing Area: Sanjo-Niigata\/ Japan \u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eProfile: Nakiri \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: Blue (Aogami) #2, Soft Stainless Clad \u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eHandle: Walnut Hybrid \u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eTotal Length: 295mm \u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eEdge Length: 144mm \u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eHandle to Tip Length: 160mm \u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eBlade Height: 46mm \u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eThickness: 4mm \u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eHandle Length: 127mm \u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eWeight: 175g \u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eHand Orientation: Ambidextrous\u003c\/span\u003e\u003c\/p\u003e","brand":"Tadafusa","offers":[{"title":"Default Title","offer_id":12100934041716,"sku":"BGA-AE202-DA150","price":195.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/files\/20231020-103652.jpg?v=1697814539"},{"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":"takeda-nas-funayuki-190mm-maple-handle","title":"Takeda NAS Funayuki 190mm Rosewood Handle","description":"\u003cdiv\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv\u003e\n\u003cstrong\u003e*Please note that Takeda's knives vary from knife to knife, making each blade unique. There may be some slight variations from the photo presented here.\u003cbr\u003e\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eShosui Takeda is a third generation blacksmith from Niimi, Okayama. His pursuit to improve with each knife he makes is evident in every blade. He and his two workers have been making the same style of kitchen knives for decades. Takeda san has worked to perfect one of the most challenging steels for a blacksmith to forge. Hitachi Blue Super steel boasts one of the best edge retentions of any steel, it is also very difficult to work with. Takeda is regarded as one of the few knife-makers to master this material, and yet he continues to improve.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003eBrand: Takeda 武田刃物 \u003cbr\u003eBlacksmith: Shosui Takeda 武田 松水 \u003cbr\u003eProducing Area: Niimi-Okayama\/ Japan \u003cbr\u003eProfile: Funayuki \u003cbr\u003eSize: 190mm \u003cbr\u003eSteel Type: Carbon Steel \u003cbr\u003eSteel: Blue (Aogami) Super, Soft Stainless Clad \u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eHandle: \u003cmeta charset=\"utf-8\"\u003eRosewood \u0026amp; Pakka Ferrule Octagonal\u003c\/span\u003e\u003cbr\u003eHand Orientation: Ambidextrous\u003c\/p\u003e","brand":"Takeda","offers":[{"title":"Default Title","offer_id":16039541538910,"sku":"FAA-AC206-CB190","price":540.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/files\/20241211-141224.jpg?v=1733947931"},{"product_id":"takeda-nas-nakiri-180mm-maple-handle-large","title":"Takeda NAS Nakiri 180mm Rosewood Handle (Large)","description":"\u003cp\u003e\u003ciframe title=\"YouTube video player\" src=\"https:\/\/www.youtube.com\/embed\/CYnCRO9hE40\" height=\"315\" width=\"460\" allowfullscreen=\"\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture\" frameborder=\"0\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"utf-8\"\u003e*Please note that Takeda's knives vary from knife to knife, making each blade unique. There may be some slight variations from the photo presented here.\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv\u003eShosui Takeda is a third-generation blacksmith from Niimi, Okayama. His pursuit to improve with each knife he makes is evident in every blade. He and his two workers have been making the same style of kitchen knives for decades. Takeda san has worked to perfect one of the most challenging steels for a blacksmith to forge. Hitachi Blue Super steel boasts one of the best edge retentions of any steel, it is also very difficult to work with. Takeda is regarded as one of the few knife-makers to master this material, and yet he continues to improve.\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cmeta charset=\"utf-8\"\u003e \u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cstyle type=\"text\/css\"\u003e\u003c!--\ntd {border: 1px solid #ccc;}br {mso-data-placement:same-cell;}\n--\u003e\u003c\/style\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\u003cspan data-sheets-value='{\"1\":2,\"2\":\"Nakiri is a versatile blade that excels in processing large amounts of vegetables and the rectangular shape is also very useful to pick up all the chopped bits!\"}' data-sheets-userformat='{\"2\":14849,\"3\":{\"1\":0},\"12\":0,\"14\":{\"1\":2,\"2\":0},\"15\":\"Arial\",\"16\":11}'\u003eNakiri is a versatile blade that excels in processing large amounts of vegetables and the rectangular shape is also very useful to pick up all the chopped bits!\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp\u003eBrand: Takeda 武田刃物 \u003cbr\u003eBlacksmith: Shosui Takeda 武田 松水 \u003cbr\u003eProducing Area: Niimi-Okayama\/ Japan \u003cbr\u003eProfile: Nakiri \u003cbr\u003eSize: 180mm \u003cbr\u003eSteel Type: Carbon Steel \u003cbr\u003eSteel: Blue (Aogami) Super, Soft Stainless Clad \u003cbr\u003eHandle: \u003cmeta charset=\"utf-8\"\u003eRosewood \u0026amp; Pakka Ferrule Octagonal \u003cbr\u003eHand Orientation: Ambidextrous\u003c\/p\u003e","brand":"Takeda","offers":[{"title":"Default Title","offer_id":16039694205022,"sku":"FAA-AC206-DA180-M","price":540.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/files\/Lnakiri2_641677e8-9948-4bcc-b052-73cbb7f07c3e.jpg?v=1780351504"},{"product_id":"takeda-as-knife-kit-80mm-150mm","title":"Takeda NAS Knife Kit","description":"\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cstrong\u003e*Please note that Takeda's knives vary from knife to knife, making each blade unique. There may be some slight variations from the photo presented here.\u003cbr\u003e\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003eShosui Takeda is a third-generation blacksmith from Niimi, Okayama. His pursuit to improve with each knife he makes is evident in every blade. He and his two workers have been making the same style of kitchen knives for decades. Takeda san has worked to perfect one of the most challenging steels for a blacksmith to forge. Hitachi Blue Super steel boasts one of the best edge retentions of any steel, it is also very difficult to work with. Takeda is regarded as one of the few knife-makers to master this material, and yet he continues to improve.\u003cbr\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cp\u003eBrand: Takeda 武田刃物 \u003cbr\u003eBlacksmith: Shosui Takeda 武田 松水 \u003cbr\u003eProducing Area: Niimi-Okayama\/ Japan \u003cbr\u003eProfile: Knife Kit \u003cbr\u003eSize: 80mm - 150mm \u003cbr\u003eSteel Type: Carbon Steel \u003cbr\u003eSteel: Blue (Aogami) Super, Soft Stainless Clad \u003cbr\u003eHand Orientation: Ambidextrous\u003c\/p\u003e","brand":"Takeda","offers":[{"title":"90mm","offer_id":41497165135966,"sku":"","price":375.0,"currency_code":"CAD","in_stock":false},{"title":"100mm","offer_id":32120611635294,"sku":"P0021S","price":390.0,"currency_code":"CAD","in_stock":false},{"title":"130mm","offer_id":41497167396958,"sku":"","price":435.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/files\/20250227-133528.jpg?v=1740682987"},{"product_id":"eaa-2026b1s-fa240","title":"Hitohira Togashi Blue #1 Stainless Clad Gyuto 240mm Ebony Handle","description":"\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eHitohira Togashi knives have some of the best steel treatment, aesthetics, and fit and finish from Hitohira. Kenji Togashi-san is a mastersmith who works almost exclusively with the family sharpener to create superb cutting tools that are extremely rewarding to sharpen. We recommend Togashi blades to cooks with a deep appreciation for craft and forging, with a healthy interest in hand sharpening and polishing with whetstones.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe Togashi Stainless clad Kasumi series is an impressive blade combining aesthetics, fit and finish, a durable edge, and ease of sharpening. A milky Kasumi finish complements a bright silver edge, while the choil and spine are polished to an elegant mirror finish. On the handle, a deep brown ebony contrasts a ferrule of buffalo horn. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eFeaturing a carbon steel edge produced from Blue #1, the Togashi Kasumi line is ideal for professional and home chefs who work in busy kitchens requiring a high capacity of cutting performance. Its exceptionally durable edge is made to handle high workloads, combined with a blade convexity offering excellent food release. If you are looking for a versatile and sturdy blade with incredible sharpness, these beautiful and high performing Togashi blades are the ones for you.\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: Gyuto \u003cbr\u003eSize: 240mm \u003cbr\u003eSteel: Yasuki Blue (Aogami) #1, Soft Stainless Clad \u003cbr\u003eHandle: Taihei Ebony \u0026amp; Buffalo Horn Ferrule Octagonal \u003cbr\u003eTotal Length: 388mm \u003cbr\u003eEdge Length: 226mm \u003cbr\u003eHandle to Tip Length: 242mm \u003cbr\u003eBlade Height: 50mm \u003cbr\u003eThickness: 2.1mm \u003cbr\u003eHandle Length: 144mm \u003cbr\u003eWeight: 207g \u003cbr\u003eHand Orientation: Ambidextrous\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Taihei Makassar Ebony","offer_id":39726115225694,"sku":"AAA-125B1KS-04-FA240-1","price":660.0,"currency_code":"CAD","in_stock":false},{"title":"Sakai Ebony","offer_id":39726115684446,"sku":"AAA-125B1KS-04-FA240","price":645.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/products\/20220618_152344.jpg?v=1655845936"},{"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":"dca-012-da165","title":"Daitoku Blue #2 Nakiri 165mm Walnut Handle","description":"\u003cdiv\u003eDaitoku knives are one of the most unique blades even for us. The almost-indigo coloured rustic kurouchi finish along with the hand-carved walnut handles with brass bolster make for such an incredible aesthetics. \u003cbr\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003eNot only are they beautiful, the hand-forged, hand-sharpened carbon steel blades retain their sharpness for a long time without being difficult to sharpen using whetstones (we recommend\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003e\u003ca href=\"https:\/\/www.toshoknifearts.com\/products\/imanishi-arashiyama-whetstone-1000?_pos=1\u0026amp;_sid=0e12fb729\u0026amp;_ss=r\" title=\"IMANISHI ARASHIYAMA WHETSTONE #1000\" target=\"_blank\" data-mce-href=\"https:\/\/www.toshoknifearts.com\/products\/imanishi-arashiyama-whetstone-1000?_pos=1\u0026amp;_sid=0e12fb729\u0026amp;_ss=r\"\u003ethe Imanishi Arashiyama  #1000\u003c\/a\u003e).\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003eWe do, however, caution the users to keep these blades dry as often as possible to prevent possible rusting. As for all carbon steel knives, a beautiful patina will form overtime.\u003cbr\u003e\u003cbr\u003e\u003cspan data-mce-fragment=\"1\"\u003eNakiri is a versatile vegetable knife that excels in processing large amounts of vegetables and the rectangular shape is also very useful to pick up all the chopped bits! \u003c\/span\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cbr\u003eBrand: Daitoku 大徳 \u003cbr\u003eBlacksmith: Tomonori Akahata 赤畠 大徳 \u003cbr\u003eProducing Area: Mie\/ Japan \u003cbr\u003eProfile: Nakiri \u003cbr\u003eSize: 165mm \u003cbr\u003eSteel Type: Carbon Steel \u003cbr\u003eSteel: Blue (Aogami) #2, Soft Iron Clad \u003cbr\u003eHandle: Walnut \u0026amp; Brass Ferrule \u003cbr\u003eTotal Length: 310mm \u003cbr\u003eEdge Length: 168mm \u003cbr\u003eHandle to Tip Length: 178mm \u003cbr\u003eBlade Height: 53mm \u003cbr\u003eThickness: 2.7mm \u003cbr\u003eHandle Length: 130mm \u003cbr\u003eWeight: 186g \u003cbr\u003eHand Orientation: Ambidextrous\u003c\/p\u003e","brand":"Daitoku","offers":[{"title":"Default Title","offer_id":32049466736734,"sku":"DCA-012-DA165","price":360.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/products\/20220408_114437.jpg?v=1649437530"},{"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-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":"tadafusa-nashiji-blue-2-hiraki-165mm-maple-handle","title":"Tadafusa Nashiji Blue #2 Hiraki 165mm Maple Handle (Sheath)","description":"\u003ciframe title=\"YouTube video player\" src=\"https:\/\/www.youtube.com\/embed\/jr8SJsS7RVc\" height=\"315\" width=\"460\" allowfullscreen=\"\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture\" frameborder=\"0\"\u003e\u003c\/iframe\u003e\n\u003cp\u003e\u003cspan\u003e\u003cbr\u003eThe Tadafusa Nashiji line is a perfect blade to get a taste of carbon steel without the full maintenance headache\u003c\/span\u003e\u003cspan\u003e, thanks to the stainless cladding that \u003c\/span\u003e\u003cspan\u003eprotects\u003c\/span\u003e\u003cspan\u003e most of the surface area from rust, while you can enjoy the long edge life and sharpness of blue #2 carbon steel. We find \u003c\/span\u003e\u003cspan\u003ethis construction\u003c\/span\u003e\u003cspan\u003e to be the best of both types of steel, and hope more people \u003c\/span\u003e\u003cspan\u003etry out this amazing \u003c\/span\u003e\u003cspan\u003ehigh-carbon steel! \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe Hiraki from Tadafusa is a great utility blade with versatile functions. It can be used for any task that you would normally use a utility blade PLUS you can do light butchery, as well. We find this length can be a great length for professionals during service in a tight kitchen, too. We highly recommend this unique blade for any cook looking for a versatile blade with a sturdy feel and food separation. \u003cbr\u003e\u003cbr\u003e*A bonus saya is included with the blade at no extra cost while supplies last!\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eBrand: Tadafusa 忠房 \u003cbr\u003eBlacksmith: Tadafusa Blacksmith 忠房 \u003cbr\u003eProducing Area: Sanjo-Niigata\/ Japan \u003cbr\u003eProfile: Hiraki \u003cbr\u003eSize: 165mm \u003cbr\u003eSteel Type: Carbon Steel \u003cbr\u003eSteel: Blue (Aogami) #2, Soft Stainless Clad \u003cbr\u003eHandle: Maple \u0026amp; Pakka Ferrule Right Handed D-Shape \u003cbr\u003eTotal Length: 309mm \u003cbr\u003eEdge Length: 166mm \u003cbr\u003eHandle to Tip Length: 181mm \u003cbr\u003eBlade Height: 36mm \u003cbr\u003eThickness: 3mm \u003cbr\u003eHandle Length: 127mm \u003cbr\u003eWeight: 129g \u003cbr\u003eHand Orientation: Ambidextrous\u003cbr\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eComes with a sheath\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Tadafusa","offers":[{"title":"With Saya","offer_id":32377256968286,"sku":"BGA-AE202004-HR165","price":210.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/products\/P1100682_DxO.jpg?v=1601822280"},{"product_id":"tadafusa-nashiji-blue-2-maple-105mm-walnut-handle","title":"Tadafusa Nashiji Blue #2 Ajikiri 105mm Maple Handle (Sheath)","description":"\u003ciframe width=\"480\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/pQWZo8xC8uM\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture\" allowfullscreen\u003e\u003c\/iframe\u003e\u003cp\u003eThe Tadafusa Nashiji line is a perfect blade to get a taste of carbon steel without the full maintenance headache, thanks to the stainless cladding that protects most of the surface area from rust, while you can enjoy the long edge life and sharpness of blue #2 carbon steel. We find this construction to be the best of both types of steel, and hope more people try out this amazing high-carbon steel! \u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis Ajikiri is a fun little knife that has a paring knife's length but much more height, giving you the ability to more cutting board work. This little knife is great for small fruits or veggies, and super versatile and different from your regular paring knife! It was originally used to cut small fish called 'horse mackerel (Aji in Japanese)', and made in a single-bevel design, but this one from Tadafusa is double-side. We recommend these blades to anyone looking for a versatile and short blade that will keep an edge for a long time and take on a beautiful patina along the edge. \u003c\/p\u003e\n\u003cp\u003e*A bonus saya is included with the blade at no extra cost while supplies last!\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003cp\u003eBrand: Tadafusa 忠房 \u003cbr\u003eBlacksmith: Tadafusa Blacksmith 忠房 \u003cbr\u003eProducing Area: Sanjo-Niigata\/ Japan \u003cbr\u003eProfile: Ajikiri \u003cbr\u003eSize: 105mm \u003cbr\u003eSteel Type: Carbon Steel \u003cbr\u003eSteel: Blue (Aogami) #2, Soft Stainless Clad \u003cbr\u003eHandle: Maple \u0026amp; Pakka Ferrule Right Handed D-Shape \u003cbr\u003eTotal Length: 229mm \u003cbr\u003eEdge Length: 105mm \u003cbr\u003eHandle to Tip Length: 119mm \u003cbr\u003eBlade Height: 36mm \u003cbr\u003eThickness: 3mm \u003cbr\u003eHandle Length: 109mm \u003cbr\u003eWeight: 74g \u003cbr\u003eHand Orientation: Ambidextrous\u003cbr\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eComes with sheath\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Tadafusa","offers":[{"title":"With Saya","offer_id":32377254510686,"sku":"BGA-AE202003-NC105","price":190.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/products\/20210525_143005.jpg?v=1621968448"},{"product_id":"tadafusa-nashiji-blue-2-petty-125mm-walnut-handle","title":"Tadafusa Nashiji Blue #2 Petty 125mm Walnut Handle","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eThe Tadafusa Nashiji line is a perfect blade to get a taste of carbon steel without the full maintenance headache\u003c\/span\u003e\u003cspan\u003e, thanks to the stainless cladding that \u003c\/span\u003e\u003cspan\u003eprotects\u003c\/span\u003e\u003cspan\u003e most of the surface area from rust, while you can enjoy the long edge life and sharpness of blue #2 carbon steel. We find \u003c\/span\u003e\u003cspan\u003ethis construction\u003c\/span\u003e\u003cspan\u003e to be the best of both types of steel, and hope more people \u003c\/span\u003e\u003cspan\u003etry out this amazing \u003c\/span\u003e\u003cspan\u003ehigh-carbon steel! \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eA petty (utility) knife probably gets used most often after your all-purpose knives. It can be used to cut small fruits, vegetables, and even some smaller cuts of meats (any many many more things, like cutting through plastic wrapping from a grocery trip!) If you have one, for a quick meal for two, you may just get it done without a chef's knife\u003c\/span\u003e\u003cspan\u003e. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eBrand: Tadafusa 忠房 \u003cbr\u003eBlacksmith: Tadafusa Blacksmith 忠房 \u003cbr\u003eProducing Area: Sanjo-Niigata\/ Japan \u003cbr\u003eProfile: Petty \u003cbr\u003eSize: 125mm \u003cbr\u003eSteel Type: Carbon Steel \u003cbr\u003eSteel: Blue (Aogami) #2, Soft Stainless Clad \u003cbr\u003eHandle: Walnut Hybrid \u003cbr\u003eTotal Length: 233mm \u003cbr\u003eEdge Length: 123mm \u003cbr\u003eHandle to Tip Length: 130mm \u003cbr\u003eBlade Height: 28mm \u003cbr\u003eThickness: 2mm \u003cbr\u003eHandle Length: 95mm \u003cbr\u003eWeight: 60g \u003cbr\u003eHand Orientation: Ambidextrous\u003c\/p\u003e","brand":"Tadafusa","offers":[{"title":"Default Title","offer_id":32203935088734,"sku":"BGA-AE202001-BA125","price":160.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/products\/20201022_171808.jpg?v=1603401530"},{"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-615b2kt-02-fa210","title":"Hitohira TD Blue #2 Stainless Clad Kurouchi Gyuto 210mm Walnut Handle","description":"\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe TD Blue #2 line is a perfect blade to get a taste of \u003cspan style=\"text-decoration: underline;\"\u003ecarbon steel\u003c\/span\u003e without the full maintenance headache\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e, thanks to the \u003cspan style=\"text-decoration: underline;\"\u003estainless cladding\u003c\/span\u003e that \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eprotects\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e most of the surface area from rust, while you can enjoy the long edge life and sharpness of blue #2 carbon steel. \u003cbr\u003e\u003cbr\u003eWe find \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003ethis construction\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e to be the best of both types of steel, and hope more people \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003etry out this amazing \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003ehigh-carbon steel!  (one must keep clean and dry the whole blade often to prevent it from rusting, and a benign discolouration\/patina will form regardless). \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eA chef's knife ('Gyuto' in Japanese) is the most versatile blade that can handle almost anything in the kitchen. Their shape and often generous edge length mean that whether it's cutting small tomatoes or portioning a large roast, you can do it with one blade. Most cooks have multiple chef's knives and it is not hard to justify getting one more when it has so much utility.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eBrand: Hitohira ひとひら \u003cbr\u003eProducing Area: Sanjo-Niigata\/ Japan \u003cbr\u003eProfile: Gyuto \u003cbr\u003eSize: 210mm \u003cbr\u003eSteel Type: Carbon Steel \u003cbr\u003eSteel: Blue (Aogami) #2, Soft Stainless Clad \u003cbr\u003eHandle: Walnut \u0026amp; Bird's Eye Maple Ferrule Octagonal \u003cbr\u003eTotal Length: 366mm \u003cbr\u003eEdge Length: 214mm \u003cbr\u003eHandle to Tip Length: 228mm \u003cbr\u003eBlade Height: 47mm \u003cbr\u003eThickness: 3.5mm \u003cbr\u003eHandle Length: 136mm \u003cbr\u003eWeight: 172g \u003cbr\u003eHand Orientation: Ambidextrous\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":32273888444510,"sku":"AAA-615B2KT-02-FA210","price":260.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/files\/20230602_100800_mh1685715157183.jpg?v=1685715313"},{"product_id":"aaa-615b2kt-02-da165","title":"Hitohira TD Blue #2 Stainless Clad Kurouchi Nakiri 165mm Walnut Handle","description":"\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe TD Blue #2 line is a perfect blade to get a taste of \u003cspan style=\"text-decoration: underline;\"\u003ecarbon steel\u003c\/span\u003e without the full maintenance headache\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e, thanks to the \u003cspan style=\"text-decoration: underline;\"\u003estainless cladding\u003c\/span\u003e that \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eprotects\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e most of the surface area from rust, while you can enjoy the long edge life and sharpness of blue #2 carbon steel. \u003cbr\u003e\u003cbr\u003eWe find \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003ethis construction\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e to be the best of both types of steel, and hope more people \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003etry out this amazing \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003ehigh-carbon steel!  (one must keep clean and dry the whole blade often to prevent it from rusting, and a benign discolouration\/patina will form regardless). \u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eNakiri is a versatile blade that excels in processing large amounts of vegetables and the rectangular shape is also very useful to pick up all the chopped bits!\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003eBrand: Hitohira ひとひら \u003cbr\u003eProducing Area: Sanjo-Niigata\/ Japan \u003cbr\u003eProfile: Nakiri \u003cbr\u003eSize: 165mm \u003cbr\u003eSteel Type: Carbon Steel \u003cbr\u003eSteel: Blue (Aogami) #2, Soft Stainless Clad \u003cbr\u003eHandle: Walnut \u0026amp; Bird's Eye Maple Ferrule Octagonal \u003cbr\u003eTotal Length: 304mm \u003cbr\u003eEdge Length: 162mm \u003cbr\u003eHandle to Tip Length: 182mm \u003cbr\u003eBlade Height: 50mm \u003cbr\u003eThickness: 3.5mm \u003cbr\u003eHandle Length: 122mm \u003cbr\u003eWeight: 164g \u003cbr\u003eHand Orientation: Ambidextrous\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":32305769054302,"sku":"AAA-615B2KT-02-DA165","price":180.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/products\/20220126_125430.jpg?v=1643225417"},{"product_id":"aaa-617b2ny-02-aa90","title":"Hitohira TD Blue #2 Stainless Clad Nashiji Yo Paring 90mm Walnut Handle","description":"\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe TD Blue #2 line is a perfect blade to get a taste of carbon steel without the full maintenance headache\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e, thanks to the stainless cladding that \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eprotects\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e most of the surface area from rust, while you can enjoy the long edge life and sharpness of blue #2 carbon steel. \u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eWe find \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003ethis construction\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e to be the best of both types of steel, and hope more people \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003etry out this amazing \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003ehigh-carbon steel!  (one must keep clean and dry the whole blade often to prevent it from rusting, and a benign discolouration\/patina will form regardless). \u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv\u003e\n\u003cspan data-mce-fragment=\"1\"\u003eA paring knife is often used for many in-hand tasks such as coring, peeling, and trimming; think apples, artichokes, various fruits and garlic etc. It is an extremely versatile tool that when you get a really good one\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e, you start to wonder how you managed to cook all these years without it. \u003c\/span\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cbr\u003eBrand: Hitohira ひとひら \u003cbr\u003eProducing Area: Sanjo-Niigata\/ Japan \u003cbr\u003eProfile: Paring \u003cbr\u003eSize: 90mm \u003cbr\u003eSteel: Yasuki Blue (Aogami) #2, Soft Stainless Clad \u003cbr\u003eHandle: Walnut Western \u003cbr\u003eHand Orientation: Ambidextrous\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":32319776194654,"sku":"AAA-617B2NY-02-AA90","price":180.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/products\/20210106_111614.jpg?v=1609950035"}],"url":"https:\/\/toshoknifearts.com\/en-au\/collections\/all-blue-steel.oembed?page=14","provider":"Tosho Knife Arts","version":"1.0","type":"link"}