{"title":"Release Mondays","description":"\u003cp\u003eRelease Mondays will be our dedicated day for making special blades available for public sale. The collection will be updated on Mondays at 11am EST to reflect any current or upcoming drops. Questions? Send us an email at info@toshoknifearts.com\u003c\/p\u003e","products":[{"product_id":"bda-010-05-fa240","title":"Tetsujin Blue #2 Kasumi Gyuto 240mm Ho Wood Handle (Discounted \/ Scratched)","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003e \u003cstrong\u003e*Cosmetic scratches by the cladding and core steel, right side of the blade. Please see the last product image.\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e“TETSUJIN” - These soft-iron clad, Hitachi carbon core knives are forged by the Blacksmith ‘Tetsu’, a friend and partner to the Konosuke FM Fujiyama Sharpener,\u003cspan\u003e \u003c\/span\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eNaohito Myojin\u003c\/span\u003e; their Workshops are next door to each other. The resultant blade in Blue 2 has an HRC of 63-64, but with a very different feel compared to the Fujiyama Blacksmith (Yoshikazu Tanaka’s) Blue 2. A little softer, a little more resilient to chipping, and quicker to bring an edge back on stones, but still with excellent edge retention.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe TETSUJIN knives will have the same high-performance hamaguri grind that the \u003cmeta charset=\"utf-8\"\u003eNaohito Myojin has been putting on the FM Fujiyama.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eA collaboration between two longtime friends, with all the quality, fit and finish you’ve come to expect from Naohito Myojin. If you’ve always wanted to try an FM Fujiyama, but prefer a knife that’s quicker to sharpen and maintain, then this is the knife for you.\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003eWe hope you will tell us your honest impressions!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eA chef's knife ('Gyuto' in Japanese) is the most versatile blade that can handle almost anything in the kitchen. Their shape and often generous edge length mean that whether it's cutting small tomatoes or portioning a large roast, you can do it with one blade. Most cooks have multiple chef's knives and it is not hard to justify getting one more when it has so much utility.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eBrand: Tetsujin 鉄人刃物 \u003cbr\u003eSmith: Toru Tamura 田村 徹 \u003cbr\u003eProducing Area: Kochi\/ Japan \u003cbr\u003eProfile: Gyuto \u003cbr\u003eSize: 240mm \u003cbr\u003eSteel Type: Carbon Steel \u003cbr\u003eSteel: Yasuki Blue (Aogami) #2, Soft Iron Clad \u003cbr\u003eHandle: Ho Wood \u0026amp; Buffalo Horn Ferrule Octagonal \u003cbr\u003eTotal Length: 385mm \u003cbr\u003eEdge Length: 230mm \u003cbr\u003eHandle to Tip Length: 247mm \u003cbr\u003eBlade Height: 50mm \u003cbr\u003eThickness: 3mm \u003cbr\u003eHandle Length: 137mm \u003cbr\u003eWeight: 180g \u003cbr\u003eHand Orientation: Ambidextrous \u003cbr\u003eSharpener: Naohito Myojin\u003cbr\u003e\u003c\/p\u003e","brand":"Tetsujin","offers":[{"title":"Default Title","offer_id":39877693538398,"sku":"BDA-010-05-FA240","price":477.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/files\/20240806-094317.jpg?v=1722953948"},{"product_id":"tetsujin-blue-2-kasumi-gyuto-240mm-taihei-rosewood-handle","title":"Tetsujin Blue #2 Kasumi Gyuto 240mm Taihei Rosewood Handle","description":"\u003cp\u003e“TETSUJIN” - These soft-iron clad, Hitachi carbon core knives are forged by the Blacksmith ‘Tetsu’, a friend and partner to the Konosuke FM Fujiyama Sharpener,\u003cspan\u003e \u003c\/span\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eNaohito Myojin\u003c\/span\u003e; their Workshops are next door to each other. The resultant blade in Blue 2 has an HRC of 63-64, but with a very different feel compared to the Fujiyama Blacksmith (Yoshikazu Tanaka’s) Blue 2. A little softer, a little more resilient to chipping, and quicker to bring an edge back on stones, but still with excellent edge retention.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe TETSUJIN knives will have the same high-performance hamaguri grind that the \u003cmeta charset=\"utf-8\"\u003eNaohito Myojin has been putting on the FM Fujiyama.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eA collaboration between two longtime friends, with all the quality, fit and finish you’ve come to expect from Naohito Myojin. If you’ve always wanted to try an FM Fujiyama, but prefer a knife that’s quicker to sharpen and maintain, then this is the knife for you.\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003eWe hope you will tell us your honest impressions!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eA chef's knife ('Gyuto' in Japanese) is the most versatile blade that can handle almost anything in the kitchen. Their shape and often generous edge length mean that whether it's cutting small tomatoes or portioning a large roast, you can do it with one blade. Most cooks have multiple chef's knives and it is not hard to justify getting one more when it has so much utility.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eBrand: Tetsujin 鉄人刃物\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eSmith: Toru Tamura 田村 徹\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eProducing Area: Kochi\/ Japan\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eProfile: Gyuto\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eSize: 240mm\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eSteel Type: Carbon Steel\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eSteel: Yasuki Blue (Aogami) #2, Soft Iron Clad\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eHandle: Taihei Rosewood \u0026amp; Buffalo Horn Ferrule Octagonal\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eTotal Length: 386mm\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eEdge Length: 230mm\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eHandle to Tip Length: 248mm\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eBlade Height: 50mm\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eThickness: 3.1mm\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eHandle Length: 137mm\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eWeight: 194g\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eHand Orientation: Ambidextrous\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eSharpener: Naohito Myojin\u003c\/span\u003e\u003c\/p\u003e","brand":"Tetsujin","offers":[{"title":"Default Title","offer_id":39877693931614,"sku":"BDA-010-70-FA240","price":595.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/files\/20240806-100757.jpg?v=1722953877"},{"product_id":"bda-070-63-fa240","title":"Tetsujin Silver #3 Kasumi Gyuto 240mm Taihei Makassar Ebony Handle","description":"\u003cp\u003e\u003cspan\u003eThe TETSUJIN knives will have the same high-performance hamaguri grind that the \u003cmeta charset=\"utf-8\"\u003eNaohito Myojin has been putting on the FM Fujiyama.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eA collaboration between two longtime friends, with all the quality, fit and finish you’ve come to expect from Naohito Myojin. If you’ve always wanted to try an FM Fujiyama, but prefer a knife that’s stainless and east to maintain, then this is the knife for you.\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003eWe hope you will tell us your honest impressions!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eA chef's knife ('Gyuto' in Japanese) is the most versatile blade that can handle almost anything in the kitchen. Their shape and often generous edge length mean that whether it's cutting small tomatoes or portioning a large roast, you can do it with one blade. Most cooks have multiple chef's knives and it is not hard to justify getting one more when it has so much utility.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eBrand: Tetsujin 鉄人刃物 \u003cbr\u003eSmith: Toru Tamura 田村 徹 \u003cbr\u003eProducing Area: Kochi\/ Japan \u003cbr\u003eProfile: Gyuto \u003cbr\u003eSize: 240mm \u003cbr\u003eSteel Type: Stainless Steel \u003cbr\u003eSteel: Yasuki Silver #3 (Ginsan), Soft Stainless Clad \u003cbr\u003eHandle: Taihei Makassar Ebony \u0026amp; Buffalo Horn Ferrule Octagonal \u003cbr\u003eHand Orientation: Ambidextrous \u003cbr\u003eHardness: 63±1HRC \u003cbr\u003eSharpener: Naohito Myojin\u003cbr\u003e\u003c\/p\u003e","brand":"Tetsujin","offers":[{"title":"Default Title","offer_id":41065915973726,"sku":"BDA-070-63-FA240","price":590.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/files\/rn-image_picker_lib_temp_c97d6825-b25b-4faf-8cb5-30a45cc8fb8e.jpg?v=1722948398"},{"product_id":"bda-020-63-ba165","title":"Tetsujin Blue #2 Metal Flow Petty 165mm Taihei Makassar Ebony Handle","description":"\u003cp\u003e“TETSUJIN” - These soft-iron clad, Hitachi carbon core knives are forged by the Blacksmith ‘Tetsu’, a friend and partner to the Konosuke FM Fujiyama Sharpener,\u003cspan\u003e \u003c\/span\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eNaohito Myojin\u003c\/span\u003e; their Workshops are next door to each other. The resultant blade in Blue 2 has an HRC of 63-64, but with a very different feel compared to the Fujiyama Blacksmith (Yoshikazu Tanaka’s) Blue 2. A little softer, a little more resilient to chipping, and quicker to bring an edge back on stones, but still with excellent edge retention.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe TETSUJIN knives will have the same high-performance hamaguri grind that the \u003cmeta charset=\"utf-8\"\u003eNaohito Myojin has been putting on the FM Fujiyama.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eA collaboration between two longtime friends, with all the quality, fit and finish you’ve come to expect from Naohito Myojin. If you’ve always wanted to try an FM Fujiyama, but prefer a knife that’s quicker to sharpen and maintain, then this is the knife for you.\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003eWe hope you will tell us your honest impressions!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eA chef's knife ('Gyuto' in Japanese) is the most versatile blade that can handle almost anything in the kitchen. Their shape and often generous edge length mean that whether it's cutting small tomatoes or portioning a large roast, you can do it with one blade. Most cooks have multiple chef's knives and it is not hard to justify getting one more when it has so much utility.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eBrand: Tetsujin 鉄人刃物 \u003cbr\u003eSmith: Toru Tamura 田村 徹 \u003cbr\u003eProducing Area: Kochi\/ Japan \u003cbr\u003eProfile: Petty \u003cbr\u003eSize: 165mm \u003cbr\u003eSteel Type: Carbon Steel \u003cbr\u003eSteel: Yasuki Blue (Aogami) #2, Soft Iron Clad \u003cbr\u003eHandle: Taihei Makassar Ebony \u0026amp; Buffalo Horn Ferrule Octagonal \u003cbr\u003eHand Orientation: Ambidextrous \u003cbr\u003eSharpener: Naohito Myojin\u003cbr\u003e\u003c\/p\u003e","brand":"Tetsujin","offers":[{"title":"Default Title","offer_id":41065916006494,"sku":"BDA-020-63-BA165","price":460.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/files\/rn-image_picker_lib_temp_b78877f2-bde6-4072-ade2-0a97761f5d59.jpg?v=1722948458"}],"url":"https:\/\/toshoknifearts.com\/en-au\/collections\/release-mondays.oembed","provider":"Tosho Knife Arts","version":"1.0","type":"link"}