{"title":"Butchery","description":"","products":[{"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":"nas-blue-super-br-deba","title":"Takeda NAS Deba 150mm Maple Handle (Medium)","description":"\u003cdiv\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv\u003e\n\u003cstrong\u003e*Please note that Takeda's knives vary from knife to knife, making each blade unique. There may be some slight variations from the photo presented here.\u003cbr\u003e\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003eShosui Takeda is a third-generation blacksmith from Niimi, Okayama. His pursuit to improve with each knife he makes is evident in every blade. He and his two workers have been making the same style of kitchen knives for decades. Takeda san has worked to perfect one of the most challenging steels for a blacksmith to forge. Hitachi Blue Super steel boasts one of the best edge retentions of any steel, it is also very difficult to work with. Takeda is regarded as one of the few knife-makers to master this material, and yet he continues to improve.\u003cbr\u003e\u003cbr\u003eTakeda's Deba is a Japanese fish filleting\/butchery knife that is double-bevelled. Despite its Santoku-like profile, it does not perform well on dense produce; however, it excels in deboning various fish, thanks to its weight and bevel shape. The technique of using a deba is quite different from using a flexible filleting knife (Western-style fish deboning), but in practiced hands, both styles can yield very good results. We recommend a deba for any cook looking to get better at filleting fish and sharpening a wide bevel knife in Japanese fashion.\u003cbr\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 1.4em;\"\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cspan data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003c\/span\u003eBrand: Takeda 武田刃物 \u003cbr\u003eBlacksmith: Shosui Takeda 武田 松水 \u003cbr\u003eProducing Area: Niimi-Okayama\/ Japan \u003cbr\u003eProfile: Deba \u003cbr\u003eSize: 150mm \u003cbr\u003eSteel Type: Carbon Steel \u003cbr\u003eSteel: Blue (Aogami) Super, Soft Stainless Clad \u003cbr\u003eHandle: Maple \u0026amp; Pakka Ferrule Octagonal \u003cbr\u003eHand Orientation: Ambidextrous\u003cbr\u003e","brand":"Takeda","offers":[{"title":"Default Title","offer_id":12100956618868,"sku":"FAA-AC206-NA150","price":650.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/files\/MTXX-MH20240327_135917351.jpg?v=1711562624"},{"product_id":"nas-blue-super-br-ko-deba","title":"Takeda NAS Ko-Deba 120mm Rosewood Handle","description":"\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cstrong\u003e*Please note that Takeda's knives vary from knife to knife, making each blade unique. There may be some slight variations from the photo presented here.\u003cbr\u003e\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003eShosui Takeda is a third-generation blacksmith from Niimi, Okayama. His pursuit to improve with each knife he makes is evident in every blade. He and his two workers have been making the same style of kitchen knives for decades. Takeda san has worked to perfect one of the most challenging steels for a blacksmith to forge. Hitachi Blue Super steel boasts one of the best edge retentions of any steel, it is also very difficult to work with. Takeda is regarded as one of the few knife-makers to master this material, and yet he continues to improve.\u003cbr\u003e\u003cbr\u003eTakeda's Deba is a Japanese fish filleting\/butchery knife that is double-bevelled. Despite its Santoku-like profile, it does not perform well on dense produce; however, it excels in deboning various fish, thanks to its weight and bevel shape. The technique of using a deba is quite different from using a flexible filleting knife (Western-style fish deboning), but in practiced hands, both styles can yield very good results. We recommend a deba for any cook looking to get better at filleting fish and sharpening a wide bevel knife in Japanese fashion.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp\u003eBrand: Takeda 武田刃物 \u003cbr\u003eBlacksmith: Shosui Takeda 武田 松水 \u003cbr\u003eProducing Area: Niimi-Okayama\/ Japan \u003cbr\u003eProfile: Deba \u003cbr\u003eSize: 120mm \u003cbr\u003eSteel Type: Carbon Steel \u003cbr\u003eSteel: Blue (Aogami) Super, Soft Stainless Clad \u003cbr\u003eHandle: Rosewood \u0026amp; Pakka Ferrule Octagonal\u003cbr\u003eHand Orientation: Ambidextrous\u003c\/p\u003e","brand":"Takeda","offers":[{"title":"Default Title","offer_id":39418845462622,"sku":"FAA-AC206-NA121","price":510.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/files\/MTXX-MH20240327_135738033.jpg?v=1711562688"},{"product_id":"takeda-nas-blue-super-br-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":"hisamoto-molybdenum-stainless-steel-br-150mm-honesuki","title":"Morihei Hisamoto INOX Honesuki Kaku 150mm Pakka Handle","description":"\u003cp\u003e\u003cspan\u003eHisamoto Inox line is perfect for any cook who is looking for a durable blade that is going to withstand some mistakes that are bound to happen in a kitchen. These are great for culinary students, novice cooks wanting a no-fuss tool, and many others who are looking to not break the bank upgrading their knives. The edges of these blades also come fully hand done on natural stones which are rare in this price range. \u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\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.  \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eBrand: Morihei 森平 \u003cbr\u003eProfile: Honesuki Kaku \u003cbr\u003eSize: 150mm \u003cbr\u003eSteel Type: Stainless Steel \u003cbr\u003eSteel: \u003cmeta charset=\"utf-8\"\u003eMono SUS-440\u003cbr\u003eHandle: Pakka Western \u003cbr\u003eTotal Length:  26mm \u003cbr\u003eEdge Length:  15mm \u003cbr\u003eHandle to Tip Length: 157mm \u003cbr\u003eBlade Height:  41mm \u003cbr\u003eThickness: 3.25mm \u003cbr\u003eHandle Length: 106mm \u003cbr\u003eWeight: 179g \u003cbr\u003eHand Orientation: Right Handed\u003c\/p\u003e","brand":"Morihei","offers":[{"title":"Default Title","offer_id":12100836622452,"sku":"AAA-010-HA150","price":215.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/products\/Tosho-054-Edit.jpg?v=1529071110"},{"product_id":"nenox-red-br-150mm-honesuki","title":"Nenox Red Honesuki Kaku 150mm Red Jigged Bone Handle (with Sheath)","description":"\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cspan\u003eNenox is a high-end Western handle line from the venerable Nenohi company based in Tokyo. The Nenox line is designed to be durable, elegant and extremely comfortable in one's hands, and meant to withstand much of the work even in the most demanding profesisonal settings. \u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eThe steel used in this series takes a bit of time to sharpen, but once done, it holds an edge for a long time, and very chip resistant. The ergonomically shaped handles offer some of the best in-hand feelings among our offerings (they wow so many clients handling them at the store), and along with near friction-fit wooden sheaths, Nenox line is a whole package. \u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cspan\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\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp\u003eBrand: Nenox \u003cbr\u003eProfile: Honesuki Kaku \u003cbr\u003eSize: 150mm \u003cbr\u003eSteel Type: Stainless Steel \u003cbr\u003eSteel: Mono Unclassified (Stainless Steel) \u003cbr\u003eHandle: Red Jigged Bone Western\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003eTotal Length: 284mm \u003cbr\u003eEdge Length: 155mm \u003cbr\u003eHandle to Tip Length: 161mm \u003cbr\u003eBlade Height: 38mm \u003cbr\u003eThickness: 3mm \u003cbr\u003eHandle Length: 123mm \u003cbr\u003eWeight: 253g  \u003cbr\u003eHand Orientation: Right Handed \u003cbr\u003eCome with Saya\u003c\/p\u003e","brand":"Nenox","offers":[{"title":"Default Title","offer_id":12100831608948,"sku":"CBA-BA49-HA150","price":1075.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/files\/20250801-113144.jpg?v=1754063173"},{"product_id":"eya-ca06010-ha150","title":"Kanehide Bessaku Honesuki Kaku 150mm Rosewood Handle","description":"\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003cmeta charset=\"utf-8\"\u003e \u003ca data-mce-fragment=\"1\" href=\"https:\/\/www.toshoknifearts.com\/products\/edro-magnetic-poplar-sheath?variant=40077922402398\"\u003eClick here to include a sheath.\u003c\/a\u003e\u003cbr\u003e\u003cbr\u003eBased in Seki-city, Kanehide’s products are known for their line of highly effective, durable knives that come at affordable prices. Their no-frills approach has produced many workhorse knives known for their dependability and longevity, particularly their butcher knives. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eKanehide’s Bessaku line is incredibly durable and resistant to warping thanks to their mono-steel construction. Furthermore, they receive a special cold treatment during the quenching process of forging to further strengthen and stabilize the blades, while the rosewood handle provides reliable traction in slippery settings. For butchers and cooks working on lines where large quantities of poultry need to be processed, look no further than knives from the Kanehide Bessaku line.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\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.  \u003c\/span\u003e\u003cbr\u003e\u003cbr\u003eBrand: Kanehide 兼秀 \u003cbr\u003eProducing Area: Seki-Gifu\/ Japan \u003cbr\u003eProfile: Honesuki Kaku \u003cbr\u003eSize: 150mm \u003cbr\u003eSteel Type: Semi Stainless Steel \u003cbr\u003eSteel: Mono Unclassified (Semi Stainless Steel) \u003cbr\u003eHandle: Rosewood Western \u003cbr\u003eTotal Length: 264mm \u003cbr\u003eEdge Length: 148mm \u003cbr\u003eHandle to Tip Length: 148mm \u003cbr\u003eBlade Height: 37mm \u003cbr\u003eThickness: 2.2mm \u003cbr\u003eHandle Length: 118mm \u003cbr\u003eWeight: 146g \u003cbr\u003eHand Orientation: Right Handed \u003cbr\u003eHardness: 60-61HRC\u003c\/p\u003e","brand":"Kanehide","offers":[{"title":"Default Title","offer_id":27882119954526,"sku":"BAA-010-06-HA150","price":80.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/products\/20220126_124616.jpg?v=1656953948"},{"product_id":"nenox-amber-jigged-bone-honesuki-kaku-150mm-amber-jigged-bone-handle","title":"Nenox Amber Honesuki Kaku 150mm Amber Jigged Bone Handle (with Sheath)","description":"\u003cp\u003e\u003cspan\u003eNenox is a high-end Western handle line from the venerable Nenohi company based in Tokyo. The Nenox line is designed to be durable, elegant and extremely comfortable in one's hands, and meant to withstand much of the work even in the most demanding profesisonal settings. \u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eThe steel used in this series takes a bit of time to sharpen, but once done, it holds an edge for a long time, and very chip resistant. The ergonomically shaped handles offer some of the best in-hand feelings among our offerings (they wow so many clients handling them at the store), and along with near friction-fit wooden sheaths, Nenox line is a whole package. \u003cbr\u003e\u003c\/span\u003e\u003cspan\u003e\u003cbr\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.  \u003c\/span\u003e\u003cbr\u003e\u003cbr\u003eBrand: Nenox \u003cbr\u003eProfile: Honesuki Kaku \u003cbr\u003eSize: 150mm \u003cbr\u003eSteel Type: Stainless Steel \u003cbr\u003eSteel: Mono Unclassified (Stainless Steel) \u003cbr\u003eHandle: Amber Jigged Bone Western\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003eTotal Length: 284mm \u003cbr\u003eEdge Length: 155mm \u003cbr\u003eHandle to Tip Length: 161mm \u003cbr\u003eBlade Height: 38mm \u003cbr\u003eThickness: 3mm \u003cbr\u003eHandle Length: 123mm \u003cbr\u003eWeight: 253g  \u003cbr\u003eHand Orientation: Ambidextrous \u003cbr\u003eHardness: 60-61HRC \u003cbr\u003eCome with Saya\u003c\/p\u003e","brand":"Nenox","offers":[{"title":"Default Title","offer_id":28412029698142,"sku":"CBA-BA71-HA150","price":1075.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/files\/20250801-113844.jpg?v=1754063173"},{"product_id":"nenox-amber-jigged-bone-yo-deba-165mm-amber-jigged-bone-handle","title":"Nenox Amber Yo Deba 165mm Amber Jigged Bone Handle (with Sheath)","description":"\u003cp\u003e\u003cspan\u003eNenox is a high-end Western handle line from the venerable Nenohi company based in Tokyo. The Nenox line is designed to be durable, elegant and extremely comfortable in one's hands, and meant to withstand much of the work even in the most demanding profesisonal settings. \u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eThe steel used in this series takes a bit of time to sharpen, but once done, it holds an edge for a long time, and very chip resistant. The ergonomically shaped handles offer some of the best in-hand feelings among our offerings (they wow so many clients handling them at the store), and along with near friction-fit wooden sheaths, Nenox line is a whole package. \u003c\/span\u003e\u003cbr\u003e\u003cbr\u003eA yo-deba is a double-sided version of a traditional Japanese fish butchery knife called a 'deba', which are single-sided. Unlike its single-sided progenitor, a yo-deba is suitable for heavy-duty tasks such as cutting crab shells and lobsters, cleaving poultry and more. \u003cbr\u003e\u003cbr\u003eBrand: Nenox \u003cbr\u003eProfile: Yo Deba \u003cbr\u003eSize: 165mm \u003cbr\u003eSteel Type: Stainless Steel \u003cbr\u003eSteel: Mono Unclassified (Stainless Steel) \u003cbr\u003eHandle: Amber Jigged Bone Western\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003eTotal Length: 293mm \u003cbr\u003eEdge Length: 166mm \u003cbr\u003eHandle to Tip Length: 170mm \u003cbr\u003eBlade Height: 43mm \u003cbr\u003eThickness: 4.3mm \u003cbr\u003eHandle Length: 123mm \u003cbr\u003eWeight: 307g \u003cbr\u003eHand Orientation: Ambidextrous \u003cbr\u003eHardness: 60-61HRC \u003cbr\u003eCome with Saya\u003c\/p\u003e","brand":"Nenox","offers":[{"title":"Default Title","offer_id":28412029730910,"sku":"CBA-BA71-PA165","price":1195.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/files\/20250801-110738.jpg?v=1754061332"},{"product_id":"baa-010-06-hb150","title":"Kanehide Bessaku Honesuki Maru 150mm Rosewood Handle","description":"\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003e \u003ca href=\"https:\/\/www.toshoknifearts.com\/products\/edro-magnetic-poplar-sheath?variant=40077922369630\"\u003eClick here to include a sheath.\u003c\/a\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eBased in Seki-city, Kanehide’s products are known for their line of highly effective, durable knives that come at affordable prices. Their no-frills approach has produced many workhorse knives known for their dependability and longevity, particularly their butcher knives. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eKanehide’s Bessaku line is incredibly durable and resistant to warping thanks to their mono-steel construction. Furthermore, they receive a special cold treatment during the quenching process of forging to further strengthen and stabilize the blades, while the rosewood handle provides reliable traction in slippery settings. For butchers and cooks working on lines where large quantities of poultry need to be processed, look no further than knives from the Kanehide Bessaku line.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\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.  \u003c\/span\u003e\u003cbr\u003e\u003cbr\u003eBrand: Kanehide 兼秀 \u003cbr\u003eProducing Area: Seki-Gifu\/ Japan \u003cbr\u003eProfile: Honesuki Maru \u003cbr\u003eSize: 150mm \u003cbr\u003eSteel Type: Semi Stainless Steel \u003cbr\u003eSteel: Mono Unclassified (Semi Stainless Steel) \u003cbr\u003eHandle: Rosewood Western \u003cbr\u003eTotal Length: 256mm \u003cbr\u003eEdge Length: 148mm \u003cbr\u003eHandle to Tip Length: 148mm \u003cbr\u003eBlade Height: 30mm \u003cbr\u003eThickness: 2mm \u003cbr\u003eHandle Length: 110mm \u003cbr\u003eWeight: 116g \u003cbr\u003eHand Orientation: Right Handed \u003cbr\u003eHardness: 60±1HRC\u003c\/p\u003e","brand":"Kanehide","offers":[{"title":"Default Title","offer_id":31252107001950,"sku":"BAA-010-06-HB150","price":80.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/products\/20220126_123908.jpg?v=1656953967"},{"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":"daa-010-01-hb150","title":"Kogetsu Carbon Honesuki Maru 150mm Pakka Handle (No Bolster)","description":"\u003cdiv class=\"video-container\"\u003e\u003ciframe width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/7bz0ZFNLgyU\"\u003e\u003c\/iframe\u003e\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe Kogetsu line of knives is made by a smith working in tandem with his son under a workshop called Hamono. Committed to the path of blademaking in his early 20’s, his philosophy revolves around the pursuit of functional perfection in every knife coming out of his forge. Each knife is individually forged by hand and finished with a rustic look, giving each blade its individual characteristics. The convex (aka.\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003ci\u003e\u003cspan style=\"font-weight: 400;\"\u003eHamaguri\u003c\/span\u003e\u003c\/i\u003e\u003cspan style=\"font-weight: 400;\"\u003e) grind seen on the edge is individually done by the maker. Every time we get these, it’s like Christmas.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eMade from SK4 steel, these knives are easy to sharpen and retain their edge very well thanks to its hand-forging quality. SK4 steel is commonly used as a tool steel and is not often forged by hand for kitchen knives, but boasts excellent hardening properties and can take on a very fine edge with sharpening. With Kogetsu, what you get is more than what you pay for.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ci\u003e\u003cspan style=\"font-weight: 400;\"\u003eMaru\u003c\/span\u003e\u003c\/i\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003cspan\u003e \u003c\/span\u003emeans rounded, referring to the streamlined profile of the blade and its absence of a choil. Also known as a Hankotsu, it was traditionally used with a reverse grip by butchers carving hanging carasses. However, it can excel equally well with carving tasks in the home kitchen and boast a superb in-hand feel. For those looking for a knife to portion meat off the breasts of whole chickens or larger cuts of pork and lamb, this is an excellent knife for the job.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eBrand: Kogetsu 光月 \u003cbr\u003eBlacksmith: Goko Hamono 五香刃物製作所 \u003cbr\u003eProducing Area: Chiba\/ Japan \u003cbr\u003eProfile: Honesuki Maru \u003cbr\u003eSize: 150mm \u003cbr\u003eSteel Type: Carbon Steel \u003cbr\u003eSteel: Mono SK High Carbon \u003cbr\u003eHandle: Pakka Western \u003cbr\u003eTotal Length: 276mm \u003cbr\u003eEdge Length: 152mm \u003cbr\u003eHandle to Tip Length: 158mm \u003cbr\u003eBlade Height: 33mm \u003cbr\u003eThickness: 2.3mm \u003cbr\u003eHandle Length: 114mm \u003cbr\u003eWeight: 204g \u003cbr\u003eHand Orientation: Right Handed\u003c\/p\u003e","brand":"Kogetsu","offers":[{"title":"Default Title","offer_id":32118260760670,"sku":"DAA-010-01-HB150","price":455.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/files\/rn-image_picker_lib_temp_cd238e41-aac9-4594-857a-4ecf5e7981e0.jpg?v=1742410654"},{"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":"aaa-085-lna165","title":"Morihei Yoshitomo Left Handed Deba 165mm Ho Wood Handle","description":"\u003cp\u003eBrand: Morihei 森平 \u003cbr\u003eProfile: Deba \u003cbr\u003eSize: 165mm \u003cbr\u003eSteel Type: Carbon Steel \u003cbr\u003eSteel: Unclassified Carbon Steel, Soft Iron Clad \u003cbr\u003eHandle: Ho Wood \u0026amp; Buffalo Horn Ferrule Left-Handed D-Shape \u003cbr\u003eTotal Length: 312mm \u003cbr\u003eEdge Length: 168mm \u003cbr\u003eHandle to Tip Length: 184mm \u003cbr\u003eBlade Height: 52mm \u003cbr\u003eThickness: 7.7mm \u003cbr\u003eHandle Length: 126mm \u003cbr\u003eWeight: 290g \u003cbr\u003eHand Orientation: Left Handed\u003c\/p\u003e\n\u003cdiv id=\"gtx-trans\" style=\"position: absolute; left: 40px; top: 56.2383px;\"\u003e\n\u003cdiv class=\"gtx-trans-icon\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Morihei","offers":[{"title":"Default Title","offer_id":32342668804190,"sku":"AAA-085-LNA165","price":360.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/products\/20210116_143429.jpg?v=1610825783"},{"product_id":"nenox-red-yo-deba-165mm-red-jigged-bone-handle","title":"Nenox Red Yo Deba 165mm Red Jigged Bone Handle (with Sheath)","description":"\u003cdiv\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv\u003eNenox is a high-end Western handle line from the venerable Nenohi company based in Tokyo. The Nenox line is designed to be durable, elegant, and extremely comfortable in one's hands, and meant to withstand much of the work even in the most demanding professional settings.  The steel used in this series takes a bit of time to sharpen, but once done, it holds an edge for a long time, and very chip resistant. The ergonomically shaped handles offer some of the best in-hand feelings among our offerings (they wow so many clients handling them at the store), and along with near friction-fit wooden sheaths, Nenox line is a whole package. \u003cbr\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eA yo-deba is a double-sided version of a traditional Japanese fish butchery knife called a 'deba', which are single-sided. Unlike its single-sided progenitor, a yo-deba is suitable for heavy-duty tasks such as cutting crab shells and lobsters, cleaving poultry and more. \u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003eBrand: Nenox \u003cbr\u003eProfile: Yo Deba \u003cbr\u003eSize: 165mm \u003cbr\u003eSteel Type: Stainless Steel \u003cbr\u003eSteel: Mono Unclassified (Stainless Steel) \u003cbr\u003eHandle: Red Jigged Bone\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003eTotal Length: 293mm \u003cbr\u003eEdge Length: 166mm \u003cbr\u003eHandle to Tip Length: 170mm \u003cbr\u003eBlade Height: 43mm \u003cbr\u003eThickness: 4.3mm \u003cbr\u003eHandle Length: 123mm \u003cbr\u003eWeight: 307g \u003cbr\u003eHand Orientation: Ambidextrous \u003cbr\u003eCome with Saya\u003c\/p\u003e","brand":"Nenox","offers":[{"title":"Default Title","offer_id":32378230177886,"sku":"CBA-BA49-PA165","price":1195.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/files\/20250801-105802.jpg?v=1754061332"},{"product_id":"konosuke-hd2-honesuki-kaku-150mm-ho-wood-handle","title":"Konosuke HD2 Honesuki Kaku 150mm Ho Wood Handle (With Sheath)","description":"\u003ciframe width=\"480\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/5FLVpllnUFo\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture\" allowfullscreen=\"\"\u003e\u003c\/iframe\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eKonosuke is one of the most exciting Japanese knife companies to watch out for their appetite to do things differently from the norm. The company is well regarded for its incredible attention to detail and performance when it comes to its products. If you are a lover of beautifully-made functional tools that have a unique design philosophy, join the fandom (and the waitlist..). \u003cbr\u003e\u003cbr\u003eWe at Tosho are extremely proud to be their partners, and look forward to the next shipment!\u003cbr\u003e\u003cbr\u003eThe HD2 line is made from proprietary semi-stainless steel that takes on an easy patina and a keen edge. The masterfully done convex geometry allows smooth cutting performance through even the toughest of ingredients, without chipping easily. We highly recommend this line to virtually any cook who is looking to invest in a carbon-like stainless steel blade that can handle nearly all tasks. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\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.  \u003c\/span\u003e\u003cbr\u003e\u003cbr\u003eBrand: Konosuke 幸之祐 \u003cbr\u003eProducing Area: Sakai-Osaka\/ Japan \u003cbr\u003eProfile: Honesuki Kaku \u003cbr\u003eSize: 150mm \u003cbr\u003eSteel Type: Semi Stainless Steel \u003cbr\u003eSteel: Mono HD2 \u003cbr\u003eHandle: Ho Wood \u0026amp; Buffalo Horn Ferrule Octagonal\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eTotal Length: 300mm\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eEdge Length: 145mm\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eHandle to Tip Length: 157mm\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eBlade Height: 40mm\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThickness: 2.4mm\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eHandle Length: 143mm\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eWeight: 97g\u003c\/span\u003e \u003cbr\u003eHand Orientation: Right-Handed \u003cbr\u003eCome with Saya\u003c\/p\u003e","brand":"Konosuke","offers":[{"title":"Blonde","offer_id":32392653078622,"sku":"AAA-CE05-HA150","price":395.0,"currency_code":"CAD","in_stock":false},{"title":"Black","offer_id":32392653111390,"sku":"AAA-CE05-HA151","price":395.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/products\/20210218_140942.jpg?v=1613678234"},{"product_id":"aaa-050w3d-05-na165","title":"Hitohira Kikuchiyo Manzo White #3 Deba 165mm Ho Wood Handle (D-Shape)","description":"\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eA renowned smith from Sakai-city, Kikuchiyo (a pseudonym) apprenticed for over two decades before taking over the master’s forge upon his retirement a few years ago. One of the most impressive traits of his working style is that he is not only fast in production but he is also one of the few remaining smiths in Sakai that can forge \u003c\/span\u003e\u003ci\u003e\u003cspan style=\"font-weight: 400;\"\u003eHonyaki\u003c\/span\u003e\u003c\/i\u003e\u003cspan style=\"font-weight: 400;\"\u003e blades, a technique of forging that yields knives with beautiful Hamon lines and exquisite hardness.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eManzo is the pseudonym for a sharpener hailing from Sakai, a city known for its prestigious sharpeners of single bevel knives. He was trained under the sole sharpener for a legendary bladesmith who produced some of the rarest and most illustrious \u003c\/span\u003e\u003ci\u003e\u003cspan style=\"font-weight: 400;\"\u003eHonyaki \u003c\/span\u003e\u003c\/i\u003e\u003cspan style=\"font-weight: 400;\"\u003eblades. Manzo’s consistent ura sharpening embodies the hallmark of what constitutes a great single bevel knife. His blades feel more heavy on the balance than, say, our Togashi Tachi line. \u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eWhite #3 is a high quality carbon steel that will take a very refined edge with less effort and time than other carbon steels (i.e. will take less than other carbon steels from the same smith and sharpener duo). It is also very reasonably priced for a carbon steel knife. Initiates and experienced users of carbon steel single bevel knives who prefer a heavier feeling knife in the hand need to look no further than the Kikuchiyo Manzo White #3.\u003cbr\u003e\u003c\/p\u003e\n\u003cstyle type=\"text\/css\"\u003e\u003c!--\ntd {border: 1px solid #ccc;}br {mso-data-placement:same-cell;}\n--\u003e\u003c\/style\u003e\n\u003cp\u003e\u003cspan data-sheets-value='{\"1\":2,\"2\":\"A Deba is a traditional Japanese fish filleting\/butchery knife that is single-sided\/bevelled. Despite its Santoku-like profile, it does not perform well on dense produce; however, it excels in deboning various fish, thanks to its weight and bevel shape. The technique of using a deba is quite different from using a flexible filleting knife (Western style fish deboning), but in practiced hands, both styles can yield very good results. We recommend a deba for any cook looking to get better at filleting fish and sharpening a single bevel knife in Japanese fashion.\"}' data-sheets-userformat='{\"2\":14849,\"3\":{\"1\":0},\"12\":0,\"14\":{\"1\":2,\"2\":0},\"15\":\"Arial\",\"16\":11}'\u003eA Deba is a traditional Japanese fish filleting\/butchery knife that is single-sided\/bevelled. Despite its Santoku-like profile, it does not perform well on dense produce; however, it excels in deboning various fish, thanks to its weight and bevel shape. The technique of using a deba is quite different from using a flexible filleting knife (Western style fish deboning), but in practiced hands, both styles can yield very good results. We recommend a deba for any cook looking to get better at filleting fish and sharpening a single bevel knife in Japanese fashion.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eBrand: Hitohira ひとひら \u003cbr\u003eBlacksmith: Kikuchiyo 菊千代 \u003cbr\u003eProducing Area: Sakai-Osaka\/ Japan \u003cbr\u003eProfile: Deba \u003cbr\u003eSize: 165mm \u003cbr\u003eSteel: Yasuki White (Shirogami) #3, Soft Iron Clad \u003cbr\u003eHandle: Ho Wood \u0026amp; Buffalo Horn Ferrule Right-Handed D-Shape \u003cbr\u003eHand Orientation: Right-Handed \u003cbr\u003eSharpener: Manzo\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":32397974077534,"sku":"AAA-050W3D-05-NA165","price":265.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/products\/20210304_132000.jpg?v=1614882125"},{"product_id":"aaa-080w1t-05-na165","title":"Hitohira Togashi White #1 Tachi Deba 165mm Ho Wood Handle (Saya)","description":"\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eTogashi’s smith and sharpener are the duo of Kenji and Kenya, whose selective process of finding suppliers is a testament to their pride and skill. Kenji Togashi-san is one of the few remaining smiths in Sakai who can forge \u003c\/span\u003e\u003ci\u003e\u003cspan style=\"font-weight: 400;\"\u003eHonyaki\u003c\/span\u003e\u003c\/i\u003e\u003cspan style=\"font-weight: 400;\"\u003e blades, a technique referring to differentially tempering blades. This process of creating a hardness gradient in the same steel is notorious for being difficult to master for its metallurgically high stress-inducing quenching process. Togashi-san’s White #1 steel has a reputation for being able to take a super high grit edge very quickly, ideal for people who enjoy testing the boundaries of sharpness.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe Togashi line combines aesthetics, fit and finish, a durable edge and ease of sharpening into one beautiful knife. Togashi knives feel lighter and more nimble in the hand compared to our Manzo-sharpened knives and unlike most Sakai-forged knives, feature a finish direction parallel to the edge of the blade. Manzo’s blades, for instance, show a finish in the diagonal direction. This additional detail, \u003c\/span\u003e\u003ci\u003e\u003cspan style=\"font-weight: 400;\"\u003e“Tachi,” \u003c\/span\u003e\u003c\/i\u003e\u003cspan style=\"font-weight: 400;\"\u003ehelps in hiding scratches created from day-to-day habits like a user’s natural tendency to wipe the blade parallel to the edge.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eCombining its durable edge and solid price point for a premium White #1 steel, this exquisite line is ideal for cooks at home or in the kitchen looking for a blade capable of handling a high workload. Seasoned sharpeners will delight in its ability to take a super high grit edge very quickly, allowing for quick and efficient replenishing of the edge between uses. Its balance in the hand along with its well-rounded functionality makes owning the Togashi blade a delight like no other.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eA Deba is a traditional Japanese fish filleting\/butchery knife that is single-sided\/bevelled. Despite its Santoku-like profile, it does not perform well on dense produce; however, it excels in deboning various fish, thanks to its weight and bevel shape. The technique of using a deba is quite different from using a flexible filleting knife (Western style fish deboning), but in practiced hands, both styles can yield very good results. We recommend a deba for any cook looking to get better at filleting fish and sharpening a single bevel knife in Japanese fashion.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eBrand: Hitohira ひとひら \u003cbr\u003eBlacksmith: Togashi Blacksmith 富樫打刃物製作所 \u003cbr\u003eProducing Area: Sakai-Osaka\/ Japan \u003cbr\u003eProfile: Deba \u003cbr\u003eSize: 165mm \u003cbr\u003eSteel: Yasuki White (Shirogami) #1, Soft Iron Clad \u003cbr\u003eHandle: Ho Wood \u0026amp; Buffalo Horn Ferrule Octagonal \u003cbr\u003eHand Orientation: Right-Handed \u003cbr\u003eCome with Saya \u003cbr\u003eSharpener: Kenya Togashi\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":39260661940318,"sku":"AAA-080W1T-05-NA165","price":365.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/products\/20210311_155023.jpg?v=1615496113"},{"product_id":"aaa-050w3d-05-ne210","title":"Hitohira Kikuchiyo Manzo White #3 Mioroshi Deba 210mm Ho Wood Handle (D-Shape)","description":"\u003cstyle type=\"text\/css\"\u003e\u003c!--\ntd {border: 1px solid #ccc;}br {mso-data-placement:same-cell;}\n--\u003e\u003c\/style\u003e\n\u003cp\u003e\u003cspan\u003eA renowned smith from Sakai-city, Kikuchiyo (a pseudonym) apprenticed for over two decades before taking over the master’s forge upon his retirement a few years ago. One of the most impressive traits of his working style is that he is not only fast in production but he is also one of the few remaining smiths in Sakai that can forge \u003c\/span\u003e\u003ci\u003e\u003cspan\u003eHonyaki\u003c\/span\u003e\u003c\/i\u003e\u003cspan\u003e blades, a technique of forging that yields knives with beautiful Hamon lines and exquisite hardness.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eManzo is the pseudonym for a sharpener hailing from Sakai, a city known for its prestigious sharpeners of single bevel knives. He was trained under the sole sharpener for a legendary bladesmith who produced some of the rarest and most illustrious \u003c\/span\u003e\u003ci\u003e\u003cspan\u003eHonyaki \u003c\/span\u003e\u003c\/i\u003e\u003cspan\u003eblades. Manzo’s consistent ura sharpening embodies the hallmark of what constitutes a great single bevel knife. His blades feel more heavy on the balance than, say, our Togashi Tachi line. \u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eWhite #3 is a high quality carbon steel that will take a very refined edge with less effort and time than other carbon steels (i.e. will take less than other carbon steels from the same smith and sharpener duo). It is also very reasonably priced for a carbon steel knife. Initiates and experienced users of carbon steel single bevel knives who prefer a heavier feeling knife in the hand need to look no further than the Kikuchiyo Manzo White #3.\u003c\/p\u003e\n\u003cp\u003eA Mioroshi Deba is a traditional Japanese fish filleting\/butchery knife that is single-sided\/bevelled. The shape is like a cross between a Deba and a Yanagiba. Despite its Gyuto-like profile, it does not perform well on dense produce; however, it excels in deboning various fish, thanks to its weight and bevel shape. The technique of using a deba is quite different from using a flexible filleting knife (Western style fish deboning), but in practiced hands, both styles can yield very good results. We recommend a deba for any cook looking to get better at filleting fish and sharpening a single bevel knife in Japanese fashion.\u003c\/p\u003e\n\u003cp\u003eBrand: Hitohira ひとひら \u003cbr\u003eBlacksmith: Kikuchiyo 菊千代 \u003cbr\u003eProducing Area: Sakai-Osaka\/ Japan \u003cbr\u003eProfile: Mioroshi Deba \u003cbr\u003eSize: 210mm \u003cbr\u003eSteel: Yasuki White (Shirogami) #3, Soft Iron Clad \u003cbr\u003eHandle: Ho Wood \u0026amp; Buffalo Horn Ferrule Right-Handed D-Shape \u003cbr\u003eTotal Length: 369mm \u003cbr\u003eEdge Length: 214mm \u003cbr\u003eHandle to Tip Length: 228mm \u003cbr\u003eBlade Height: 42mm \u003cbr\u003eThickness: 5.7mm \u003cbr\u003eHandle Length: 140mm \u003cbr\u003eWeight: 260g \u003cbr\u003eHand Orientation: Right-Handed \u003cbr\u003eSharpener: Manzo\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":39313865080926,"sku":"AAA-050W3D-05-NE210","price":305.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/products\/20210420_160052.jpg?v=1618957298"},{"product_id":"aaa-130w1td-05-zzna150","title":"Hitohira Togashi White #1 Tachi Left Handed Deba 150mm Ho Wood Handle (D-Shape\/ Saya)","description":"\u003cstyle type=\"text\/css\"\u003e\u003c!--\ntd {border: 1px solid #ccc;}br {mso-data-placement:same-cell;}\n--\u003e\u003c\/style\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eTogashi’s smith and sharpener are the duo of Kenji and Kenya, whose selective process of finding suppliers is a testament to their pride and skill. Kenji Togashi-san is one of the few remaining smiths in Sakai who can forge\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003ci\u003e\u003cspan style=\"font-weight: 400;\"\u003eHonyaki\u003c\/span\u003e\u003c\/i\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003cspan\u003e \u003c\/span\u003eblades, a technique referring to differentially tempering blades. This process of creating a hardness gradient in the same steel is notorious for being difficult to master for its metallurgically high stress-inducing quenching process. Togashi-san’s White #1 steel has a reputation for being able to take a super high grit edge very quickly, ideal for people who enjoy testing the boundaries of sharpness.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe Togashi line combines aesthetics, fit and finish, a durable edge and ease of sharpening into one beautiful knife. Togashi knives feel lighter and more nimble in the hand compared to our Manzo-sharpened knives and unlike most Sakai-forged knives, feature a finish direction parallel to the edge of the blade. Manzo’s blades, for instance, show a finish in the diagonal direction. This additional detail,\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003ci\u003e\u003cspan style=\"font-weight: 400;\"\u003e“Tachi,”\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003c\/i\u003e\u003cspan style=\"font-weight: 400;\"\u003ehelps in hiding scratches created from day-to-day habits like a user’s natural tendency to wipe the blade parallel to the edge.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eCombining its durable edge and solid price point for a premium White #1 steel, this exquisite line is ideal for cooks at home or in the kitchen looking for a blade capable of handling a high workload. Seasoned sharpeners will delight in its ability to take a super high grit edge very quickly, allowing for quick and efficient replenishing of the edge between uses. Its balance in the hand along with its well-rounded functionality makes owning the Togashi blade a delight like no other.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eA Deba is a traditional Japanese fish filleting\/butchery knife that is single-sided\/bevelled. Despite its Santoku-like profile, it does not perform well on dense produce; however, it excels in deboning various fish, thanks to its weight and bevel shape. The technique of using a deba is quite different from using a flexible filleting knife (Western style fish deboning), but in practiced hands, both styles can yield very good results. We recommend a deba for any cook looking to get better at filleting fish and sharpening a single bevel knife in Japanese fashion.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eBrand: Hitohira ひとひら (一片)\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eSmith: Togashi Blacksmith 富樫打刃物製作所\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eProducing Area: Sakai-Osaka\/ Japan\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eProfile: Deba\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eSize: 150mm\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eSteel Type: Carbon Steel\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eSteel: Yasuki White (Shirogami) #1, Soft Iron Clad\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eHandle: Ho Wood \u0026amp; Buffalo Horn Ferrule Left-Handed D-Shape\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eTotal Length: 293mm\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eEdge Length: 156mm\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eHandle to Tip Length: 172mm\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eBlade Height: 47mm\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eThickness: 5mm\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eHandle Length: 120mm\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eWeight: 195g\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eHand Orientation: Left-Handed\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eSharpener: Kenya Togashi\u003c\/span\u003e\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":39364123983966,"sku":"AAA-130W1TD-05-ZZNA150","price":430.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/products\/20210603_134310.jpg?v=1622744980"},{"product_id":"aaa-130w1t-05-na165","title":"Hitohira Togashi White #1 Tachi Deba 165mm Ho Wood Handle (D-Shape\/ Saya)","description":"\u003cstyle type=\"text\/css\"\u003e\u003c!--\ntd {border: 1px solid #ccc;}br {mso-data-placement:same-cell;}\n--\u003e\u003c\/style\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eTogashi’s smith and sharpener are the duo of Kenji and Kenya, whose selective process of finding suppliers is a testament to their pride and skill. Kenji Togashi-san is one of the few remaining smiths in Sakai who can forge \u003c\/span\u003e\u003ci\u003e\u003cspan style=\"font-weight: 400;\"\u003eHonyaki\u003c\/span\u003e\u003c\/i\u003e\u003cspan style=\"font-weight: 400;\"\u003e blades, a technique referring to differentially tempering blades. This process of creating a hardness gradient in the same steel is notorious for being difficult to master for its metallurgically high stress-inducing quenching process. Togashi-san’s White #1 steel has a reputation for being able to take a super high grit edge very quickly, ideal for people who enjoy testing the boundaries of sharpness.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe Togashi line combines aesthetics, fit and finish, a durable edge and ease of sharpening into one beautiful knife. Togashi knives feel lighter and more nimble in the hand compared to our Manzo-sharpened knives and unlike most Sakai-forged knives, feature a finish direction parallel to the edge of the blade. Manzo’s blades, for instance, show a finish in the diagonal direction. This additional detail, \u003c\/span\u003e\u003ci\u003e\u003cspan style=\"font-weight: 400;\"\u003e“Tachi,” \u003c\/span\u003e\u003c\/i\u003e\u003cspan style=\"font-weight: 400;\"\u003ehelps in hiding scratches created from day-to-day habits like a user’s natural tendency to wipe the blade parallel to the edge.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eCombining its durable edge and solid price point for a premium White #1 steel, this exquisite line is ideal for cooks at home or in the kitchen looking for a blade capable of handling a high workload. Seasoned sharpeners will delight in its ability to take a super high grit edge very quickly, allowing for quick and efficient replenishing of the edge between uses. Its balance in the hand along with its well-rounded functionality makes owning the Togashi blade a delight like no other.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-sheets-value='{\"1\":2,\"2\":\"A Deba is a traditional Japanese fish filleting\/butchery knife that is single-sided\/bevelled. Despite its Santoku-like profile, it does not perform well on dense produce; however, it excels in deboning various fish, thanks to its weight and bevel shape. The technique of using a deba is quite different from using a flexible filleting knife (Western style fish deboning), but in practiced hands, both styles can yield very good results. We recommend a deba for any cook looking to get better at filleting fish and sharpening a single bevel knife in Japanese fashion.\"}' data-sheets-userformat='{\"2\":14849,\"3\":{\"1\":0},\"12\":0,\"14\":{\"1\":2,\"2\":0},\"15\":\"Arial\",\"16\":11}'\u003eA Deba is a traditional Japanese fish filleting\/butchery knife that is single-sided\/bevelled. Despite its Santoku-like profile, it does not perform well on dense produce; however, it excels in deboning various fish, thanks to its weight and bevel shape. The technique of using a deba is quite different from using a flexible filleting knife (Western style fish deboning), but in practiced hands, both styles can yield very good results. We recommend a deba for any cook looking to get better at filleting fish and sharpening a single bevel knife in Japanese fashion.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eBrand: Hitohira ひとひら \u003cbr\u003eBlacksmith: Togashi Blacksmith 富樫打刃物製作所 \u003cbr\u003eProducing Area: Sakai-Osaka\/ Japan \u003cbr\u003eProfile: Deba \u003cbr\u003eSize: 165mm \u003cbr\u003eSteel: Yasuki White (Shirogami) #1, Soft Iron Clad \u003cbr\u003eHandle: Ho Wood \u0026amp; Buffalo Horn Ferrule Right-Handed D-Shape \u003cbr\u003eTotal Length: 310mm \u003cbr\u003eEdge Length: 170mm \u003cbr\u003eHandle to Tip Length: 182mm \u003cbr\u003eBlade Height: 49mm \u003cbr\u003eThickness: 4.9mm \u003cbr\u003eHandle Length: 127mm \u003cbr\u003eWeight: 210g \u003cbr\u003eHand Orientation: Right-Handed \u003cbr\u003eCome with Saya \u003cbr\u003eSharpener: Kenya Togashi\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":39368548155486,"sku":"AAA-130W1T-05-NA165","price":320.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/products\/20210608_163743.jpg?v=1623184778"},{"product_id":"aaa-615b2kt-ha150","title":"Hitohira TD Blue #2 Stainless Clad Kurouchi Honesuki Kaku 150mm Padauk Handle","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eThe TD Blue #2 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. \u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eWe find this construction to be the best of both types of steel, and hope more people try out this amazing high-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\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\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.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eBrand: Hitohira ひとひら \u003cbr\u003eProducing Area: Sanjo-Niigata\/ Japan \u003cbr\u003eProfile: Honesuki Kaku \u003cbr\u003eSize: 150mm \u003cbr\u003eSteel: Yasuki Blue (Aogami) #2, Soft Stainless Clad \u003cbr\u003eHandle: Padauk \u0026amp; Wenge Ferrule Octagonal\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eTotal Length: 291mm\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eEdge Length: 153mm\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eHandle to Tip Length: 167mm\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eBlade Height: 40mm\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThickness: 3.5mm\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eHandle Length: 125mm\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eWeight: 118g\u003c\/span\u003e \u003cbr\u003eHand Orientation: Ambidextrous\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":39408034152542,"sku":"AAA-615B2KT-HA150","price":190.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/products\/20210711_115006.jpg?v=1626018949"},{"product_id":"aaa-130w1t-05-na180","title":"Hitohira Togashi White #1 Tachi Deba 180mm Ho Wood Handle (Saya)","description":"\u003cstyle type=\"text\/css\"\u003e\u003c!--\ntd {border: 1px solid #ccc;}br {mso-data-placement:same-cell;}\n--\u003e\u003c\/style\u003e\n\u003cstyle type=\"text\/css\"\u003e\u003c!--\ntd {border: 1px solid #ccc;}br {mso-data-placement:same-cell;}\n--\u003e\u003c\/style\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eTogashi’s smith and sharpener are the duo of Kenji and Kenya, whose selective process of finding suppliers is a testament to their pride and skill. Kenji Togashi-san is one of the few remaining smiths in Sakai who can forge\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003ci\u003e\u003cspan style=\"font-weight: 400;\"\u003eHonyaki\u003c\/span\u003e\u003c\/i\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003cspan\u003e \u003c\/span\u003eblades, a technique referring to differentially tempering blades. This process of creating a hardness gradient in the same steel is notorious for being difficult to master for its metallurgically high stress-inducing quenching process. Togashi-san’s White #1 steel has a reputation for being able to take a super high grit edge very quickly, ideal for people who enjoy testing the boundaries of sharpness.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe Togashi line combines aesthetics, fit and finish, a durable edge and ease of sharpening into one beautiful knife. Togashi knives feel lighter and more nimble in the hand compared to our Manzo-sharpened knives and unlike most Sakai-forged knives, feature a finish direction parallel to the edge of the blade. Manzo’s blades, for instance, show a finish in the diagonal direction. This additional detail,\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003ci\u003e\u003cspan style=\"font-weight: 400;\"\u003e“Tachi,”\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003c\/i\u003e\u003cspan style=\"font-weight: 400;\"\u003ehelps in hiding scratches created from day-to-day habits like a user’s natural tendency to wipe the blade parallel to the edge.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eCombining its durable edge and solid price point for a premium White #1 steel, this exquisite line is ideal for cooks at home or in the kitchen looking for a blade capable of handling a high workload. Seasoned sharpeners will delight in its ability to take a super high grit edge very quickly, allowing for quick and efficient replenishing of the edge between uses. Its balance in the hand along with its well-rounded functionality makes owning the Togashi blade a delight like no other.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eA Deba is a traditional Japanese fish filleting\/butchery knife that is single-sided\/bevelled. Despite its Santoku-like profile, it does not perform well on dense produce; however, it excels in deboning various fish, thanks to its weight and bevel shape. The technique of using a deba is quite different from using a flexible filleting knife (Western style fish deboning), but in practiced hands, both styles can yield very good results. We recommend a deba for any cook looking to get better at filleting fish and sharpening a single bevel knife in Japanese fashion.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eBrand: Hitohira ひとひら \u003cbr\u003eBlacksmith: Togashi Blacksmith 富樫打刃物製作所 \u003cbr\u003eProducing Area: Sakai-Osaka\/ Japan \u003cbr\u003eProfile: Deba \u003cbr\u003eSize: 180mm\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eTotal Length: 335mm\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eEdge Length: 185mm\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eHandle to Tip Length: 200mm\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eBlade Height: 52.2mm\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThickness: 4.9mm\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eHandle Length: 135mm\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eWeight: 259g\u003c\/span\u003e\u003cbr\u003eSteel: Yasuki White (Shirogami) #1, Soft Iron Clad \u003cbr\u003eHandle: Ho Wood \u0026amp; Buffalo Horn Ferrule Octagonal \u003cbr\u003eHand Orientation: Right-Handed \u003cbr\u003eCome with Saya \u003cbr\u003eSharpener: Kenji Togashi\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":39555162013790,"sku":"AAA-130W1T-05-NA180","price":410.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/products\/20211112_143515.jpg?v=1636746471"},{"product_id":"aaa-130w1td-05-na180","title":"Hitohira Togashi White #1 Tachi Deba 180mm Ho Wood Handle (D-Shape\/ Saya)","description":"\u003cstyle type=\"text\/css\"\u003e\u003c!--\ntd {border: 1px solid #ccc;}br {mso-data-placement:same-cell;}\n--\u003e\u003c\/style\u003e\n\u003cstyle type=\"text\/css\"\u003e\u003c!--\ntd {border: 1px solid #ccc;}br {mso-data-placement:same-cell;}\n--\u003e\u003c\/style\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eTogashi’s smith and sharpener are the duo of Kenji and Kenya, whose selective process of finding suppliers is a testament to their pride and skill. Kenji Togashi-san is one of the few remaining smiths in Sakai who can forge\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003ci\u003e\u003cspan style=\"font-weight: 400;\"\u003eHonyaki\u003c\/span\u003e\u003c\/i\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003cspan\u003e \u003c\/span\u003eblades, a technique referring to differentially tempering blades. This process of creating a hardness gradient in the same steel is notorious for being difficult to master for its metallurgically high stress-inducing quenching process. Togashi-san’s White #1 steel has a reputation for being able to take a super high grit edge very quickly, ideal for people who enjoy testing the boundaries of sharpness.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe Togashi line combines aesthetics, fit and finish, a durable edge and ease of sharpening into one beautiful knife. Togashi knives feel lighter and more nimble in the hand compared to our Manzo-sharpened knives and unlike most Sakai-forged knives, feature a finish direction parallel to the edge of the blade. Manzo’s blades, for instance, show a finish in the diagonal direction. This additional detail,\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003ci\u003e\u003cspan style=\"font-weight: 400;\"\u003e“Tachi,”\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003c\/i\u003e\u003cspan style=\"font-weight: 400;\"\u003ehelps in hiding scratches created from day-to-day habits like a user’s natural tendency to wipe the blade parallel to the edge.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eCombining its durable edge and solid price point for a premium White #1 steel, this exquisite line is ideal for cooks at home or in the kitchen looking for a blade capable of handling a high workload. Seasoned sharpeners will delight in its ability to take a super high grit edge very quickly, allowing for quick and efficient replenishing of the edge between uses. Its balance in the hand along with its well-rounded functionality makes owning the Togashi blade a delight like no other.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eA Deba is a traditional Japanese fish filleting\/butchery knife that is single-sided\/bevelled. Despite its Santoku-like profile, it does not perform well on dense produce; however, it excels in deboning various fish, thanks to its weight and bevel shape. The technique of using a deba is quite different from using a flexible filleting knife (Western style fish deboning), but in practiced hands, both styles can yield very good results. We recommend a deba for any cook looking to get better at filleting fish and sharpening a single bevel knife in Japanese fashion.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eBrand: Hitohira ひとひら \u003cbr\u003eBlacksmith: Togashi Blacksmith 富樫打刃物製作所 \u003cbr\u003eProducing Area: Sakai-Osaka\/ Japan \u003cbr\u003eProfile: Deba \u003cbr\u003eSize: 180mm \u003cbr\u003eSteel: Yasuki White (Shirogami) #1, Soft Iron Clad \u003cbr\u003eHandle: Ho Wood \u0026amp; Buffalo Horn Ferrule Right-Handed D-Shape \u003cbr\u003eTotal Length: 334mm \u003cbr\u003eEdge Length: 184mm \u003cbr\u003eHandle to Tip Length: 199mm \u003cbr\u003eBlade Height: 52mm \u003cbr\u003eThickness: 5.4mm \u003cbr\u003eHandle Length: 134mm \u003cbr\u003eWeight: 268g \u003cbr\u003eHand Orientation: Right-Handed \u003cbr\u003eCome with Saya \u003cbr\u003eSharpener: Kenya Togashi\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":39564021858398,"sku":"AAA-130W1TD-05-NA180","price":390.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/products\/20211209_152956.jpg?v=1639082282"},{"product_id":"aaa-278-01-na135","title":"Hitohira FJ VG-1 Deba 135mm Pakka Handle","description":"\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe FJ line is known for consistently impressing customers with exceptional performance at an affordable price point. We love this line of blade for its quality ura-sharpening and finish, shown in the exceptionally thin, consistent silhouette along the edge and the spine. This detail exemplifies the skill of the craftsmen\/sharpener, as it is not an easy feat to pull this off on a mono-steel stainless blade. However, this painstaking work is done so that the users will find it very easy to sharpen. Furthermore, a notched choil allows for comfortable grip, a great detail also difficult to find in stainless steel single bevel blades. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThe FJ VG-1 line of single bevel knives are known for being highly efficient and durable workhorse knives. Ideal for first time owners of single bevel knives who want a high performance blade without the maintenance hassle associated with carbon steel. The Pakka handle creates a heavier feel in the hand, resulting in a more stable feel for those more acquainted with Western-style handles. \u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eA Deba is a traditional Japanese fish filleting\/butchery knife that is single-sided\/bevelled. Despite its Santoku-like profile, it does not perform well on dense produce; however, it excels in deboning various fish, thanks to its weight and bevel shape. The technique of using a deba is quite different from using a flexible filleting knife (Western style fish deboning), but in practiced hands, both styles can yield very good results. We recommend a deba for any cook looking to get better at filleting fish and sharpening a single bevel knife in Japanese fashion.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eBrand: Hitohira ひとひら \u003cbr\u003eProducing Area: Seki-Gifu\/ Japan \u003cbr\u003eProfile: Deba \u003cbr\u003eSize: 135mm \u003cbr\u003eSteel Type: Stainless Steel \u003cbr\u003eSteel: Mono VG-1 \u003cbr\u003eHandle: Pakka Western \u003cbr\u003eTotal Length: 250mm \u003cbr\u003eEdge Length: 133mm \u003cbr\u003eHandle to Tip Length: 140mm \u003cbr\u003eBlade Height: 79mm \u003cbr\u003eThickness: 4.7mm \u003cbr\u003eHandle Length: 110mm \u003cbr\u003eWeight: 216g \u003cbr\u003eHand Orientation: Right-Handed\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":39564021923934,"sku":"AAA-278-01-NA135","price":175.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/products\/20211229_135701.jpg?v=1640812266"},{"product_id":"aaa-030b2-04-na165","title":"Hitohira Kikuchiyo Manzo Blue #2 Deba 165mm Ebony Handle (Saya)","description":"\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eA renowned smith from Sakai-city, Kikuchiyo (a pseudonym) apprenticed for over two decades before taking over the master’s forge upon his retirement a few years ago. One of the most impressive traits of his working style is that he is not only fast in production but he is also one of the few remaining smiths in Sakai that can forge\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003ci\u003e\u003cspan style=\"font-weight: 400;\"\u003eHonyaki\u003c\/span\u003e\u003c\/i\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003cspan\u003e \u003c\/span\u003eblades, a technique of forging that yields knives with beautiful Hamon lines and exquisite hardness.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eManzo is the pseudonym for a sharpener hailing from Sakai, a city known for its prestigious sharpeners of single bevel knives. He was trained under the sole sharpener for a legendary bladesmith who produced some of the rarest and most illustrious\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003ci\u003e\u003cspan style=\"font-weight: 400;\"\u003eHonyaki\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003c\/i\u003e\u003cspan style=\"font-weight: 400;\"\u003eblades. Manzo’s consistent ura sharpening embodies the hallmark of what constitutes a great single bevel knife. His blades feel more heavy on the balance than, say, our Togashi Tachi line. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThis blade is ideal for any cooks looking for a high performing single-bevel Deba with a long-lasting edge that has an easy bevel to flatten. Manzo’s sharpening translates to ease of sharpening on the ura side for the customer, resulting in very little effort to maintain on sharpening stones. It is important to note that the thin uraoshi line demands patience and care when grinding to maintain an even width throughout the ura, a testament to Manzo’s skill.\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003eThose with experience in sharpening single-bevel knives who are looking to hone their fine-grit sharpening skills will find the Kikuchiyo Manzo Blue #2 to be a rewarding undertaking.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003c\/span\u003eA Deba is a traditional Japanese fish filleting\/butchery knife that is single-sided\/bevelled. Despite its Santoku-like profile, it does not perform well on dense produce; however, it excels in deboning various fish, thanks to its weight and bevel shape. The technique of using a deba is quite different from using a flexible filleting knife (Western style fish deboning), but in practiced hands, both styles can yield very good results. We recommend a deba for any cook looking to get better at filleting fish and sharpening a single bevel knife in Japanese fashion.\u003c\/p\u003e\n\u003cp\u003eBrand: Hitohira ひとひら \u003cbr\u003eBlacksmith: Kikuchiyo 菊千代 \u003cbr\u003eProducing Area: Sakai-Osaka\/ Japan \u003cbr\u003eProfile: Deba \u003cbr\u003eSize: 165mm \u003cbr\u003eSteel: Yasuki Blue (Aogami) #2, Soft Iron Clad \u003cbr\u003eHandle: Ebony \u0026amp; Buffalo Horn Ferrule Octagonal \u003cbr\u003eTotal Length: 315mm \u003cbr\u003eEdge Length: 170mm \u003cbr\u003eHandle to Tip Length: 184mm \u003cbr\u003eBlade Height: 53mm \u003cbr\u003eThickness: 7.8mm \u003cbr\u003eHandle Length: 130mm \u003cbr\u003eWeight: 350g \u003cbr\u003eHand Orientation: Right-Handed \u003cbr\u003eCome with Saya \u003cbr\u003eSharpener: Manzo\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":39592873459806,"sku":"AAA-030B2-04-NA165","price":525.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/products\/20220109_124235.jpg?v=1641751416"},{"product_id":"aaa-055s3-05-na150","title":"Hitohira Kikuchiyo Rikichi Silver #3 Deba 150mm Ho Wood Handle","description":"\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eHitohira is our brand new supplier that has been absolutely killing it. The president, Mr. Hokuto Aizawa, has traveled the world in his mid-20s and saw firsthand how Japanese kitchen knives are adored throughout the northern hemisphere and decided to make the products even more accessible. Now, Hitohira brings many new and old favourites back into our shelves with consistency, making our clients even happier. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eA renowned smith from Sakai-city, Kikuchiyo (a pseudonym) apprenticed for over two decades before taking over the master’s forge upon his retirement a few years ago. One of the most impressive traits of his working style is that he is not only fast in production but he is also one of the few remaining smiths in Sakai that can forge \u003c\/span\u003e\u003ci\u003e\u003cspan style=\"font-weight: 400;\"\u003eHonyaki\u003c\/span\u003e\u003c\/i\u003e\u003cspan style=\"font-weight: 400;\"\u003e blades, a technique of forging that yields knives with beautiful Hamon lines and exquisite hardness. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eRikichi is the pseudonym for a young blade-shaper\/sharpener recently trained from an illustrious sharpening house in Sakai. His tutelage focuses on doing many knives at a steadfast and acceptable quality rather than chasing limited quantities of extremely finely polished blades.\u003c\/p\u003e\n\u003cp\u003eBecause Rikichi’s reputation is not as well known as other experienced sharpeners, this is reflected in the very reasonable price point. Silver #3 steel performs similarly to carbon steel without the burden of rust management, making these an excellent choice for those looking for their first deba. These are also great for those who work in busy kitchens with high volumes of fish to process and limited breaks to clean your knife.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eA Deba is a traditional Japanese fish fileting\/butchery knife that is single-sided\/beveled. Despite its Santoku-like profile, it does not perform well on dense produce; however, it excels in deboning various fish, thanks to its weight and bevel shape. The technique of using a deba is quite different from using a flexible fileting knife (Western style fish deboning), but in practiced hands, both styles can yield very good results. We recommend a deba for any cook looking to get better at fileting fish and sharpening a single bevel knife in Japanese fashion.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eBrand: Hitohira ひとひら \u003cbr\u003eBlacksmith: Kikuchiyo 菊千代 \u003cbr\u003eProducing Area: Sakai-Osaka\/ Japan \u003cbr\u003eProfile: Deba \u003cbr\u003eSize: 150mm \u003cbr\u003eSteel: Yasuki Silver #3 (Ginsan), Soft Stainless Clad \u003cbr\u003eHandle: Ho Wood \u0026amp; Buffalo Horn Ferrule Octagonal \u003cbr\u003eTotal Length: 287mm \u003cbr\u003eEdge Length: 151mm \u003cbr\u003eHandle to Tip Length: 165mm \u003cbr\u003eBlade Height: 48mm \u003cbr\u003eThickness: 6mm \u003cbr\u003eHandle Length: 122mm \u003cbr\u003eWeight: 228g \u003cbr\u003eHand Orientation: Right-Handed \u003cbr\u003eSharpener: Rikichi\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":39620812537950,"sku":"AAA-055S3-05-NA150","price":350.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/products\/Product_Photos_Feb_19th-11_7c3f66fb-0bb5-4c85-b073-97ab52c2b343.jpg?v=1645910563"},{"product_id":"ama-111-01-ha135","title":"Morihei Hisamoto Hagane Honesuki Kaku 135mm Pakka Handle","description":"\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eMorihei is a knife and whetstone supplier based in Asakusabashi, Tokyo with over 100 years of history. At one point, more than 20 groups of blacksmiths and sharpeners worked under the name Morihei. Famously known for its extensive collection of whetstones and natural stones, the president Mr. Akimitsu Oguro is also an advisor for natural stone researchers from various universities and government groups. To this day, Morihei is one of the few remaining companies in Japan that has maintained the relationship between its blacksmiths and stonemakers for this long.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThe Hisamoto Hagane is a very old school, vintage style of knife whose rustic appearance dates back to the Meiji era when Japan opened its borders to the world and began incorporating Western design into their tools. Due to its full carbon steel construction, the blade takes an edge very easily and will develop patina very quickly, but it is easy to restore when needed. SK4 steel is commonly used as a tool steel but when hand forged for kitchen knives, boasts excellent hardening properties and can take on a very fine edge with sharpening. These workhorse knives are excellent for people who want to try carbon steel without breaking the bank.\u003cbr\u003e\u003c\/p\u003e\n\u003cstyle type=\"text\/css\"\u003e\u003c!--\ntd {border: 1px solid #ccc;}br {mso-data-placement:same-cell;}\n--\u003e\u003c\/style\u003e\n\u003cp\u003e\u003cspan data-sheets-userformat='{\"2\":513,\"3\":{\"1\":0},\"12\":0}' 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.\"}'\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.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eBrand: Morihei 森平 \u003cbr\u003eProducing Area: Tokyo\/ Japan \u003cbr\u003eProfile: Honesuki Kaku \u003cbr\u003eSize: 135mm \u003cbr\u003eSteel Type: Carbon Steel \u003cbr\u003eSteel: Mono SK High Carbon \u003cbr\u003eHandle: Pakka Western \u003cbr\u003eTotal Length: 260mm \u003cbr\u003eEdge Length: 137mm \u003cbr\u003eHandle to Tip Length: 145mm \u003cbr\u003eBlade Height: 37mm \u003cbr\u003eThickness: 2.5mm \u003cbr\u003eHandle Length: 116mm \u003cbr\u003eWeight: 156g \u003cbr\u003eHand Orientation: Right-Handed \u003cbr\u003eFinal Edge: Morihei 森平\u003c\/p\u003e","brand":"Morihei","offers":[{"title":"Default Title","offer_id":39635668861022,"sku":"AMA-111-01-HA135","price":190.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/products\/20220315_154630.jpg?v=1647377558"},{"product_id":"aaa-152b2-05-na165","title":"Hitohira Gorobei Blue #2 Deba 165mm Ho Wood Handle","description":"\u003cp\u003e\u003cspan\u003eHitohira is our brand new supplier that has been absolutely killing it. The president, Mr. Hokuto Aizawa, has traveled the world in his mid-20s and saw firsthand how Japanese kitchen knives are adored throughout the northern hemisphere and decided to make the products even more accessible. Now, Hitohira brings many new and old favourites back into our shelves with consistency, making our clients even happier. \u003c\/span\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eKnives from the Gorobei line sport a beautiful kasumi finish and have a solid price point for hand-forged carbon steel blades. Gorobei the blacksmith works out of Sakai-city with his sharpener Rikichi, the latter of whom was the mentor for another well-respected Sakai sharpener. The Blue #2 steel version offers excellent performance and will hold an edge quite well over time. Thanks to their affordable price, Gorobei knives are great for those looking for their first carbon steel knife or a fun sharpening project to take on.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eA D\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eeba is a traditional Japanese fish fileting\/butchery knife that is single-sided\/beveled. Despite its Santoku-like profile, it does not perform well on dense produce; however, it excels in deboning various fish, thanks to its weight and bevel shape. The technique of using a deba is quite different from using a flexible fileting knife (Western style fish deboning), but in practiced hands, both styles can yield very good results. We recommend a deba for any cook looking to get better at fileting fish and sharpening a single bevel knife in Japanese fashion.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eBrand: Hitohira ひとひら \u003cbr\u003eProducing Area: Sakai-Osaka\/ Japan \u003cbr\u003eProfile: Deba \u003cbr\u003eSize: 165mm \u003cbr\u003eSteel: Yasuki Blue (Aogami) #2, Soft Iron Clad \u003cbr\u003eHandle: Ho Wood \u0026amp; Buffalo Horn Ferrule Right-Handed D-Shape \u003cbr\u003eTotal Length: 310mm \u003cbr\u003eEdge Length: 168mm \u003cbr\u003eHandle to Tip Length: 183mm \u003cbr\u003eBlade Height: 92mm \u003cbr\u003eThickness: 7.1mm \u003cbr\u003eHandle Length: 127mm \u003cbr\u003eWeight: 271g \u003cbr\u003eHand Orientation: Right-Handed\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":39641256722526,"sku":"AAA-152B2-05-NA165","price":225.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/products\/20220310_125517.jpg?v=1646943484"},{"product_id":"aaa-030g3m-04-na165","title":"Hitohira Kikuchiyo Manzo Silver #3 Deba 165mm Ebony Handle (Mirror Polished\/ Saya)","description":"\u003cdiv\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eA renowned smith from Sakai-city, Kikuchiyo (a pseudonym) apprenticed for over two decades before taking over the master’s forge upon his retirement a few years ago. One of the most impressive traits of his working style is that he is not only fast in production but he is also one of the few remaining smiths in Sakai that can forge \u003c\/span\u003e\u003ci\u003e\u003cspan style=\"font-weight: 400;\"\u003eHonyaki\u003c\/span\u003e\u003c\/i\u003e\u003cspan style=\"font-weight: 400;\"\u003e blades, a technique of forging that yields knives with beautiful Hamon lines and exquisite hardness.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\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 both initiates and seasoned single bevel knife users who want to experience the performance of carbon steel without the full burden of rust management. Initiates of single bevel knives will enjoy the more forgiving nature of the stainless construction of Silver #3 steel compared to a blade with a reactive iron cladding. Seasoned single bevel knife owners will also find it to be a worthy addition to their arsenal, particularly if they work in a busy kitchen with high volumes of fish to process where breaks to clean your knife are limited.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eA Deba is a traditional Japanese fish fileting\/butchery knife that is single-sided\/beveled. Despite its Santoku-like profile, it does not perform well on dense produce; however, it excels in deboning various fish, thanks to its weight and bevel shape. The technique of using a deba is quite different from using a flexible fileting knife (Western style fish deboning), but in practiced hands, both styles can yield very good results. We recommend a deba for any cook looking to get better at fileting fish and sharpening a single bevel knife in Japanese fashion.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003eBrand: Hitohira ひとひら \u003cbr\u003eBlacksmith: Kikuchiyo 菊千代 \u003cbr\u003eProducing Area: Sakai-Osaka\/ Japan \u003cbr\u003eProfile: Deba \u003cbr\u003eSize: 165mm \u003cbr\u003eSteel: Yasuki Silver #3 (Ginsan), Soft Stainless Clad \u003cbr\u003eHandle: Ebony \u0026amp; Buffalo Horn Ferrule Octagonal \u003cbr\u003eTotal Length: 315mm \u003cbr\u003eEdge Length: 168mm \u003cbr\u003eHandle to Tip Length: 184mm \u003cbr\u003eBlade Height: 52mm \u003cbr\u003eThickness: 5.7mm \u003cbr\u003eHandle Length: 130mm \u003cbr\u003eWeight: 281g \u003cbr\u003eHand Orientation: Right-Handed \u003cbr\u003eCome with Saya \u003cbr\u003eSharpener: Manzo\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":39641256919134,"sku":"AAA-030G3M-04-NA165","price":590.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/products\/20220310_120539.jpg?v=1646943139"},{"product_id":"bga-ae2522022tk28-nc105","title":"Tadafusa Blue #2 Nashiji Ajikiri 105mm Maple Handle (TK28)","description":"\u003cdiv\u003e\n\u003cstrong\u003e*Sharpener's notes: Kasumi finished the wide bevels. Microbevel edge touchup.\u003c\/strong\u003e\u003cbr\u003e\u003cbr\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\n\u003c\/div\u003e\n\u003cdiv\u003e\u003c\/div\u003e\n\u003cdiv\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.\u003cbr\u003e\u003cbr\u003e\n\u003c\/div\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: 226mm \u003cbr\u003eEdge Length: 103mm \u003cbr\u003eHandle to Tip Length: 117mm \u003cbr\u003eBlade Height: 34.3mm \u003cbr\u003eThickness: 3.1mm \u003cbr\u003eHandle Length: 109.5mm \u003cbr\u003eWeight: 76g \u003cbr\u003eHand Orientation: Ambidextrous \u003cbr\u003eCome with Saya\u003c\/p\u003e","brand":"Tadafusa","offers":[{"title":"Default Title","offer_id":39650224210014,"sku":"BGA-AE2522022TK28-NC105","price":190.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/products\/20220311_115135.jpg?v=1647104706"},{"product_id":"aaa-152b2-05-na150","title":"Hitohira Gorobei Blue #2 Deba 150mm Ho Wood Handle","description":"\u003cp\u003e\u003cspan\u003eHitohira is our brand new supplier that has been absolutely killing it. The president, Mr. Hokuto Aizawa, has traveled the world in his mid-20s and saw firsthand how Japanese kitchen knives are adored throughout the northern hemisphere and decided to make the products even more accessible. Now, Hitohira brings many new and old favourites back into our shelves with consistency, making our clients even happier. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eKnives from the Gorobei line sport a beautiful kasumi finish and have a solid price point for hand-forged carbon steel blades. Gorobei the blacksmith works out of Sakai-city with his sharpener Rikichi, the latter of whom was the mentor for another well-respected Sakai sharpener. The Blue #2 steel version offers excellent performance and will hold an edge quite well over time. Thanks to their affordable price, Gorobei knives are great for those looking for their first carbon steel knife or a fun sharpening project to take on.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\" style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003eA D\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\" style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003eeba is a traditional Japanese fish fileting\/butchery knife that is single-sided\/beveled. Despite its Santoku-like profile, it does not perform well on dense produce; however, it excels in deboning various fish, thanks to its weight and bevel shape. The technique of using a deba is quite different from using a flexible fileting knife (Western style fish deboning), but in practiced hands, both styles can yield very good results. We recommend a deba for any cook looking to get better at fileting fish and sharpening a single bevel knife in Japanese fashion.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eBrand: Hitohira ひとひら \u003cbr\u003eProducing Area: Sakai-Osaka\/ Japan \u003cbr\u003eProfile: Deba \u003cbr\u003eSize: 150mm \u003cbr\u003eSteel: Yasuki Blue (Aogami) #2, Soft Iron Clad \u003cbr\u003eHandle: Ho Wood \u0026amp; Buffalo Horn Ferrule Right-Handed D-Shape \u003cbr\u003eTotal Length: 289mm \u003cbr\u003eEdge Length: 154mm \u003cbr\u003eHandle to Tip Length: 167mm \u003cbr\u003eBlade Height: 51mm \u003cbr\u003eThickness: 7.2mm \u003cbr\u003eHandle Length: 121mm \u003cbr\u003eWeight: 250g \u003cbr\u003eHand Orientation: Right-Handed\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":39672250728542,"sku":"AAA-152B2-05-NA150","price":185.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/products\/20220423_104551.jpg?v=1650730626"},{"product_id":"aaa-152w3-05-na150","title":"Hitohira Gorobei White #3 Deba 150mm Ho Wood Handle","description":"\u003cp\u003e\u003cspan\u003eHitohira is our brand new supplier that has been absolutely killing it. The president, Mr. Hokuto Aizawa, has traveled the world in his mid-20s and saw firsthand how Japanese kitchen knives are adored throughout the northern hemisphere and decided to make the products even more accessible. Now, Hitohira brings many new and old favourites back into our shelves with consistency, making our clients even happier. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003c\/span\u003e\u003cspan\u003eKnives from the Gorobei line sport a beautiful kasumi finish and have a solid price point for hand-forged carbon steel blades. Gorobei the blacksmith works out of Sakai-city with his sharpener Rikichi, the latter of whom was the mentor for another well-respected Sakai sharpener. The White #3 carbon steel offers excellent edge retention and is relatively easy to sharpen. Thanks to their affordable price, Gorobei knives are great for those looking for their first carbon steel knife or a fun sharpening project to take on.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eA D\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eeba is a traditional Japanese fish fileting\/butchery knife that is single-sided\/beveled. Despite its Santoku-like profile, it does not perform well on dense produce; however, it excels in deboning various fish, thanks to its weight and bevel shape. The technique of using a deba is quite different from using a flexible fileting knife (Western style fish deboning), but in practiced hands, both styles can yield very good results. We recommend a deba for any cook looking to get better at fileting fish and sharpening a single bevel knife in Japanese fashion.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eBrand: Hitohira ひとひら \u003cbr\u003eProducing Area: Sakai-Osaka\/ Japan \u003cbr\u003eProfile: Deba \u003cbr\u003eSize: 150mm \u003cbr\u003eSteel: Yasuki White (Shirogami) #3, Soft Iron Clad \u003cbr\u003eHandle: Ho Wood \u0026amp; Buffalo Horn Ferrule Right-Handed D-Shape \u003cbr\u003eTotal Length: 294mm \u003cbr\u003eEdge Length: 154mm \u003cbr\u003eHandle to Tip Length: 170mm \u003cbr\u003eBlade Height: 51mm \u003cbr\u003eThickness: 6.9mm \u003cbr\u003eHandle Length: 121mm \u003cbr\u003eWeight: 248g \u003cbr\u003eHand Orientation: Right-Handed\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":39674565984350,"sku":"AAA-152W3-05-NA150","price":145.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/products\/20220416_163703.jpg?v=1650144049"},{"product_id":"aaa-152w3-05-na165","title":"Hitohira Gorobei White #3 Deba 165mm Ho Wood Handle","description":"\u003cp\u003e\u003cspan\u003eHitohira is our brand new supplier that has been absolutely killing it. The president, Mr. Hokuto Aizawa, has traveled the world in his mid-20s and saw firsthand how Japanese kitchen knives are adored throughout the northern hemisphere and decided to make the products even more accessible. Now, Hitohira brings many new and old favourites back into our shelves with consistency, making our clients even happier. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003c\/span\u003e\u003cspan\u003eKnives from the Gorobei line sport a beautiful kasumi finish and have a solid price point for hand-forged carbon steel blades. Gorobei the blacksmith works out of Sakai-city with his sharpener Rikichi, the latter of whom was the mentor for another well-respected Sakai sharpener. The White #3 carbon steel offers excellent edge retention and is relatively easy to sharpen. Thanks to their affordable price, Gorobei knives are great for those looking for their first carbon steel knife or a fun sharpening project to take on.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eA D\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eeba is a traditional Japanese fish fileting\/butchery knife that is single-sided\/beveled. Despite its Santoku-like profile, it does not perform well on dense produce; however, it excels in deboning various fish, thanks to its weight and bevel shape. The technique of using a deba is quite different from using a flexible fileting knife (Western style fish deboning), but in practiced hands, both styles can yield very good results. We recommend a deba for any cook looking to get better at fileting fish and sharpening a single bevel knife in Japanese fashion.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eBrand: Hitohira ひとひら \u003cbr\u003eProducing Area: Sakai-Osaka\/ Japan \u003cbr\u003eProfile: Deba \u003cbr\u003eSize: 165mm \u003cbr\u003eSteel: Yasuki White (Shirogami) #3, Soft Iron Clad \u003cbr\u003eHandle: Ho Wood \u0026amp; Buffalo Horn Ferrule Right-Handed D-Shape \u003cbr\u003eTotal Length: 317mm \u003cbr\u003eEdge Length: 170mm \u003cbr\u003eHandle to Tip Length: 182mm \u003cbr\u003eBlade Height: 51mm \u003cbr\u003eThickness: 6.9mm \u003cbr\u003eHandle Length: 130mm \u003cbr\u003eWeight: 283g \u003cbr\u003eHand Orientation: Right-Handed\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":39674566017118,"sku":"AAA-152W3-05-NA165","price":200.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/products\/20220416_163535.jpg?v=1650144106"},{"product_id":"aaa-510-05-na195","title":"Hitohira Kikuchiyo Manzo Blue #2 Deba 195mm Ho Wood Handle (Saya)","description":"\u003cp\u003e\u003cspan\u003eA renowned smith from Sakai-city, Kikuchiyo (a pseudonym) apprenticed for over two decades before taking over the master’s forge upon his retirement a few years ago. One of the most impressive traits of his working style is that he is not only fast in production but he is also one of the few remaining smiths in Sakai that can forge \u003c\/span\u003e\u003ci\u003e\u003cspan\u003eHonyaki\u003c\/span\u003e\u003c\/i\u003e\u003cspan\u003e blades, a technique of forging that yields knives with beautiful Hamon lines and exquisite hardness.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eManzo is the pseudonym for a sharpener hailing from Sakai, a city known for its prestigious sharpeners of single bevel knives. He was trained under the sole sharpener for a legendary bladesmith who produced some of the rarest and most illustrious \u003c\/span\u003e\u003ci\u003e\u003cspan\u003eHonyaki \u003c\/span\u003e\u003c\/i\u003e\u003cspan\u003eblades. Manzo’s consistent ura sharpening embodies the hallmark of what constitutes a great single bevel knife. His blades feel more heavy on the balance than, say, our Togashi Tachi line. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\"\u003eA D\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\"\u003eeba is a traditional Japanese fish fileting\/butchery knife that is single-sided\/beveled. Despite its Santoku-like profile, it does not perform well on dense produce; however, it excels in deboning various fish, thanks to its weight and bevel shape. The technique of using a deba is quite different from using a flexible fileting knife (Western style fish deboning), but in practiced hands, both styles can yield very good results. We recommend a deba for any cook looking to get better at fileting fish and sharpening a single bevel knife in Japanese fashion.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eBrand: Hitohira ひとひら \u003cbr\u003eBlacksmith: Kikuchiyo 菊千代 \u003cbr\u003eProducing Area: Sakai-Osaka\/ Japan \u003cbr\u003eProfile: Deba \u003cbr\u003eSize: 195mm \u003cbr\u003eSteel: Yasuki Blue (Aogami) #2, Soft Iron Clad \u003cbr\u003eHandle: Ho Wood \u0026amp; Buffalo Horn Ferrule Octagonal \u003cbr\u003eTotal Length: 355mm \u003cbr\u003eEdge Length: 200mm \u003cbr\u003eHandle to Tip Length: 215mm \u003cbr\u003eBlade Height: 58mm \u003cbr\u003eThickness: 8.1mm \u003cbr\u003eHandle Length: 139mm \u003cbr\u003eWeight: 423g \u003cbr\u003eHand Orientation: Right-Handed \u003cbr\u003eCome with Saya \u003cbr\u003eSharpener: Manzo\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":39692843712606,"sku":"AAA-510-05-NA195","price":425.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/products\/20220518_123503.jpg?v=1652895139"},{"product_id":"aaa-080w1t-05-ne210","title":"Hitohira Togashi White #1 Tachi Mioroshi Deba 210mm Ho Wood Handle (Saya)","description":"\u003cp\u003e\u003cspan\u003eTogashi’s smith and sharpener are the duo of Kenji and Kenya, whose selective process of finding suppliers is a testament to their pride and skill. Kenji Togashi-san is one of the few remaining smiths in Sakai who can forge \u003c\/span\u003e\u003ci\u003e\u003cspan\u003eHonyaki\u003c\/span\u003e\u003c\/i\u003e\u003cspan\u003e blades, a technique referring to differentially tempering blades. This process of creating a hardness gradient in the same steel is notorious for being difficult to master for its metallurgically high stress-inducing quenching process. Togashi-san’s White #1 steel has a reputation for being able to take a super high grit edge very quickly, ideal for people who enjoy testing the boundaries of sharpness.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe Togashi line combines aesthetics, fit and finish, a durable edge and ease of sharpening into one beautiful knife. Togashi knives feel lighter and more nimble in the hand compared to our Manzo-sharpened knives and unlike most Sakai-forged knives, feature a finish direction parallel to the edge of the blade. Manzo’s blades, for instance, show a finish in the diagonal direction. This additional detail, \u003c\/span\u003e\u003ci\u003e\u003cspan\u003e“Tachi,” \u003c\/span\u003e\u003c\/i\u003e\u003cspan\u003ehelps in hiding scratches created from day-to-day habits like a user’s natural tendency to wipe the blade parallel to the edge.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eCombining its durable edge and solid price point for a premium White #1 steel, this exquisite line is ideal for cooks at home or in the kitchen looking for a blade capable of handling a high workload. Seasoned sharpeners will delight in its ability to take a super high grit edge very quickly, allowing for quick and efficient replenishing of the edge between uses. Its balance in the hand along with its well-rounded functionality makes owning the Togashi blade a delight like no other.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eA Mioroshi Deba is a traditional Japanese fish fileting\/butchery knife that is single-sided\/beveled. The shape is like a cross between a Deba and a Yanagiba. Despite its Gyuto-like profile, it does not perform well on dense produce; however, it excels in deboning various fish, thanks to its weight and bevel shape. The technique of using a deba is quite different from using a flexible filleting knife (Western style fish deboning), but in practiced hands, both styles can yield very good results. We recommend a deba for any cook looking to get better at filleting fish and sharpening a single bevel knife in Japanese fashion.\u003c\/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: Mioroshi Deba \u003cbr\u003eSize: 210mm \u003cbr\u003eSteel: Yasuki White (Shirogami) #1, Soft Iron Clad \u003cbr\u003eHandle: Ho Wood \u0026amp; Buffalo Horn Ferrule Octagonal \u003cbr\u003eTotal Length: 365mm \u003cbr\u003eEdge Length: 210mm \u003cbr\u003eHandle to Tip Length: 225mm \u003cbr\u003eBlade Height: 42mm \u003cbr\u003eThickness: 4.6mm \u003cbr\u003eHandle Length: 140mm \u003cbr\u003eWeight: 221g \u003cbr\u003eHand Orientation: Right-Handed \u003cbr\u003eCome with Saya \u003cbr\u003eSharpener: Kenya Togashi\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":39692843745374,"sku":"AAA-080W1T-05-NE210","price":340.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/products\/20220518_124337_mh1652892258458.jpg?v=1652895438"},{"product_id":"caa-ab104-nd165","title":"Nenohi Hon-Kasumi Blue Ai Deba 165mm Ebony Handle (Mirror Polished)","description":"\u003cp\u003e\u003cspan\u003eNenohi Cutlery is a venerated company in Tokyo carrying Western style knives under Nenox and Japanese style blades under Nenohi. Their single bevel Japanese knives are crafted from high quality white and blue carbon steels, known for their level of high fit and finish, great in-hand feel and suitability for high workload professional kitchens.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eNenohi Hon-Kasumi (‘Premier’ Kasumi series) knives constructed from blue steel are excellent blades for professional kitchens thanks to their high fit and finish and their ability to stay sharp for extended periods of time. Sharpening will take a little more time and patience, but thanks to the remarkably thin and consistent ura line on the flat side, it will still be an enjoyable endeavour. We recommend this to professional or avid home sushi enthusiasts looking for a single-bevel knife that does not compromise on steel quality or fit and finish.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e‘Kasumi’ here refers to the opaque, milky-white finish on the flat of the blade some describe as mist-like. It will fade with repeated use and sharpening over time, not to worry. Touch it up with \u003ca href=\"https:\/\/www.toshoknifearts.com\/products\/tosho-knife-arts-kasumi-natural-stone-powder-40g?_pos=1\u0026amp;_sid=21569d407\u0026amp;_ss=r\"\u003eTosho’s in-house Kasumi powder\u003c\/a\u003e when you wish to restore its original luster.\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\" style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003e\u003cmeta charset=\"utf-8\"\u003eAn Ai Deba is a Japanese fish fileting\/butchery knife that is thinner and lighter in weight than a traditional Deba. Despite its Santoku-like profile, it does not perform well on dense produce; however, it excels in deboning various fish, thanks to its weight and bevel shape. The technique of using a deba is quite different from using a flexible fileting knife (Western style fish deboning), but in practiced hands, both styles can yield very good results. We recommend a deba for any cook looking to get better at fileting fish and sharpening a single bevel knife in Japanese fashion.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eBrand: Nenohi 子の日 \u003cbr\u003eBlacksmith: Yoshikazu Ikeda 池田 美和 \u003cbr\u003eProducing Area: Sakai-Osaka\/ Japan \u003cbr\u003eProfile: Ai Deba \u003cbr\u003eSize: 165mm \u003cbr\u003eSteel Type: Carbon Steel \u003cbr\u003eSteel: Blue (Aogami) Steel, Soft Iron Clad \u003cbr\u003eHandle: Ebony \u0026amp; Buffalo Horn Ferrule Octagonal \u003cbr\u003eTotal Length: 308mm \u003cbr\u003eEdge Length: 169mm \u003cbr\u003eHandle to Tip Length: 182mm \u003cbr\u003eBlade Height: 47.7mm \u003cbr\u003eThickness: 6.5mm \u003cbr\u003eHandle Length: 127mm \u003cbr\u003eWeight: 265g \u003cbr\u003eHand Orientation: Right Handed \u003cbr\u003eCome with Saya\u003c\/p\u003e","brand":"Nenohi","offers":[{"title":"Default Title","offer_id":39735598350430,"sku":"CAA-AB104-ND165","price":875.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/products\/NenohiHon-KasumiBlueAiDeba165mmEbonyHandle_MirrorPolished__Right.jpg?v=1675954956"},{"product_id":"caa-ab104-nd120","title":"Nenohi Hon-Kasumi Blue Ai Deba 120mm Ebony Handle (Mirror Polished)","description":"\u003ciframe width=\"460\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/UotpApc8hDg\" title=\"Why Sushi Chefs Pay Up to $20K for These Knives | WSJ Coveted\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen\u003e\u003c\/iframe\u003e\n\u003cp\u003e\u003cspan\u003eNenohi Cutlery is a venerated company in Tokyo carrying Western style knives under Nenox and Japanese style blades under Nenohi. Their single bevel Japanese knives are crafted from high quality white and blue carbon steels, known for their level of high fit and finish, great in-hand feel and suitability for high workload professional kitchens.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eNenohi Hon-Kasumi (‘Premier’ Kasumi series) knives constructed from blue steel are excellent blades for professional kitchens thanks to their high fit and finish and their ability to stay sharp for extended periods of time. Sharpening will take a little more time and patience, but thanks to the remarkably thin and consistent ura line on the flat side, it will still be an enjoyable endeavor. We recommend this to professional or avid home sushi enthusiasts looking for a single-bevel knife that does not compromise on steel quality or fit and finish.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e‘Kasumi’ here refers to the opaque, milky-white finish on the flat of the blade some describe as mist-like. It will fade with repeated use and sharpening over time, not to worry. Touch it up with \u003ca href=\"https:\/\/www.toshoknifearts.com\/products\/tosho-knife-arts-kasumi-natural-stone-powder-40g?_pos=1\u0026amp;_sid=21569d407\u0026amp;_ss=r\"\u003eTosho’s in-house Kasumi powder\u003c\/a\u003e when you wish to restore its original luster.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eAn Ai D\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eeba is a Japanese fish fileting\/butchery knife that is thinner and lighter in weight than a traditional Deba. Despite its Santoku-like profile, it does not perform well on dense produce; however, it excels in deboning various fish, thanks to its weight and bevel shape. The technique of using a deba is quite different from using a flexible fileting knife (Western style fish deboning), but in practiced hands, both styles can yield very good results. We recommend a deba for any cook looking to get better at fileting fish and sharpening a single bevel knife in Japanese fashion.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eBrand: Nenohi 子の日 \u003cbr\u003eBlacksmith: Yoshikazu Ikeda 池田 美和 \u003cbr\u003eProducing Area: Sakai-Osaka\/ Japan \u003cbr\u003eProfile: Ai Deba \u003cbr\u003eSize: 120mm \u003cbr\u003eSteel Type: Carbon Steel \u003cbr\u003eSteel: Blue (Aogami) Steel, Soft Iron Clad \u003cbr\u003eHandle: Ebony \u0026amp; Buffalo Horn Ferrule Octagonal \u003cbr\u003eTotal Length: 250mm \u003cbr\u003eEdge Length: 124mm \u003cbr\u003eHandle to Tip Length: 136mm \u003cbr\u003eBlade Height: 39.5mm \u003cbr\u003eThickness: 6mm \u003cbr\u003eHandle Length: 115.5mm \u003cbr\u003eWeight: 172g \u003cbr\u003eHand Orientation: Right Handed \u003cbr\u003eCome with Saya\u003c\/p\u003e","brand":"Nenohi","offers":[{"title":"Default Title","offer_id":39735598383198,"sku":"CAA-AB104-ND120","price":830.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/products\/NenohiHon-KasumiBlueAiDeba120mmEbonyHandle_MirrorPolished__Right.jpg?v=1675954925"},{"product_id":"aaa-050w3d-05-na150","title":"Hitohira Kikuchiyo Manzo White #3 Deba 150mm Ho Wood Handle (D-Shape)","description":"\u003cp\u003e\u003cspan\u003eA renowned smith from Sakai-city, Kikuchiyo (a pseudonym) apprenticed for over two decades before taking over the master’s forge upon his retirement a few years ago. One of the most impressive traits of his working style is that he is not only fast in production but he is also one of the few remaining smiths in Sakai that can forge \u003c\/span\u003e\u003ci\u003e\u003cspan\u003eHonyaki\u003c\/span\u003e\u003c\/i\u003e\u003cspan\u003e blades, a technique of forging that yields knives with beautiful Hamon lines and exquisite hardness.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eManzo is the pseudonym for a sharpener hailing from Sakai, a city known for its prestigious sharpeners of single bevel knives. He was trained under the sole sharpener for a legendary bladesmith who produced some of the rarest and most illustrious \u003c\/span\u003e\u003ci\u003e\u003cspan\u003eHonyaki \u003c\/span\u003e\u003c\/i\u003e\u003cspan\u003eblades. Manzo’s consistent ura sharpening embodies the hallmark of what constitutes a great single bevel knife. His blades feel more heavy on the balance than, say, our Togashi Tachi line. \u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eWhite #3 is a high quality carbon steel that will take a very refined edge with less effort and time than other carbon steels (i.e. will take less than other carbon steels from the same smith and sharpener duo). It is also very reasonably priced for a carbon steel knife. Initiates and experienced users of carbon steel single bevel knives who prefer a heavier feeling knife in the hand need to look no further than the Kikuchiyo Manzo White #3.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-sheets-userformat='{\"2\":14849,\"3\":{\"1\":0},\"12\":0,\"14\":{\"1\":2,\"2\":0},\"15\":\"Arial\",\"16\":11}' data-sheets-value='{\"1\":2,\"2\":\"A 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 Deba is a traditional Japanese fish filleting\/butchery knife that is single-sided\/bevelled. Despite its Santoku-like profile, it does not perform well on dense produce; however, it excels in deboning various fish, thanks to its weight and bevel shape. The technique of using a deba is quite different from using a flexible filleting knife (Western style fish deboning), but in practiced hands, both styles can yield very good results. We recommend a deba for any cook looking to get better at filleting fish and sharpening a single bevel knife in Japanese fashion.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eBrand: Hitohira ひとひら \u003cbr\u003eBlacksmith: Kikuchiyo 菊千代 \u003cbr\u003eProducing Area: Sakai-Osaka\/ Japan \u003cbr\u003eProfile: Deba \u003cbr\u003eSize: 150mm \u003cbr\u003eSteel: Yasuki White (Shirogami) #3, Soft Iron Clad \u003cbr\u003eHandle: Ho Wood \u0026amp; Buffalo Horn Ferrule Right-Handed D-Shape \u003cbr\u003eTotal Length: 290mm \u003cbr\u003eEdge Length: 152mm \u003cbr\u003eHandle to Tip Length: 168mm \u003cbr\u003eBlade Height: 50mm \u003cbr\u003eThickness: 7.2mm \u003cbr\u003eHandle Length: 120mm \u003cbr\u003eWeight: 255g \u003cbr\u003eHand Orientation: Right-Handed \u003cbr\u003eSharpener: Manzo\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":39753475850334,"sku":"AAA-050W3D-05-NA150","price":215.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/products\/20220902_103718.jpg?v=1662133316"},{"product_id":"aaa-321-dd180","title":"Hitohira KH MV Stainless Yo Deba 180mm (No Bolster)","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eMV is short form for Molybdenum Vanadium, named after the two alloys that went into the making of this stainless steel. It is easy to sharpen and comes with great durability and corrosion resistance properties.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003eA yo-deba is a double-sided version of a traditional Japanese fish butchery knife called a 'deba', which are single-sided. Unlike its single-sided progenitor, a yo-deba is suitable for heavy-duty tasks such as cutting crab shells and lobsters, cleaving poultry and more. \u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eBrand: Hitohira ひとひら \u003cbr\u003eProducing Area: Seki-Gifu\/ Japan \u003cbr\u003eProfile: Yo Deba \u003cbr\u003eSize: 180mm \u003cbr\u003eSteel Type: Stainless Steel \u003cbr\u003eSteel: Mono Molybdenum Vanadium \u003cbr\u003eTotal Length: 305mm \u003cbr\u003eEdge Length: 183mm \u003cbr\u003eHandle to Tip Length: 188mm \u003cbr\u003eBlade Height: 48mm \u003cbr\u003eThickness: 3.5mm \u003cbr\u003eHandle Length: 117mm \u003cbr\u003eWeight: 235g \u003cbr\u003eHand Orientation: Right-Handed\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":39753475915870,"sku":"AAA-321-DD180","price":125.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/products\/20220816_154908.jpg?v=1660679600"},{"product_id":"aaa-615b2kt-02-ha150","title":"Hitohira TD Blue #2 Stainless Clad Kurouchi Honesuki Kaku 150mm Walnut Handle","description":"\u003cp\u003e\u003cspan\u003eThe TD Blue #2 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. \u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eWe find this construction to be the best of both types of steel, and hope more people try out this amazing high-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\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.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eBrand: Hitohira ひとひら (一片) \u003cbr\u003eProducing Area: Sanjo-Niigata\/ Japan \u003cbr\u003eProfile: Honesuki Kaku \u003cbr\u003eSize: 150mm \u003cbr\u003eSteel Type: Carbon Steel \u003cbr\u003eSteel: Yasuki Blue (Aogami) #2, Soft Stainless Clad \u003cbr\u003eHandle: Walnut \u0026amp; Bird's Eye Maple Ferrule Octagonal \u003cbr\u003eTotal Length: 290mm \u003cbr\u003eEdge Length: 154mm \u003cbr\u003eHandle to Tip Length: 166mm \u003cbr\u003eBlade Height: 39mm \u003cbr\u003eThickness: 3.1mm \u003cbr\u003eHandle Length: 124mm \u003cbr\u003eWeight: 110g \u003cbr\u003eHand Orientation: Ambidextrous\u003cbr\u003e\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":39877705007198,"sku":"AAA-615B2KT-02-HA150","price":190.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/files\/MTXX-MH20231230_150636888.jpg?v=1703966895"},{"product_id":"caa-bd204-nd120","title":"Nenohi Ginsan-ko Ai Deba 120mm Ebony Handle (Mirror Polished)","description":"\u003ciframe width=\"460\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/UotpApc8hDg\" title=\"Why Sushi Chefs Pay Up to $20K for These Knives | WSJ Coveted\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen\u003e\u003c\/iframe\u003e\n\u003cp\u003e\u003cspan\u003eNenohi Cutlery is a venerated company in Tokyo carrying Western style knives under Nenox and Japanese style blades under Nenohi. Their single bevel Japanese knives are crafted from high quality white and blue carbon steels, known for their level of high fit and finish, great in-hand feel and suitability for high workload professional kitchens.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eNenohi Ginsan-ko (\u003cspan\u003eSilver #3) steel performs similarly to carbon steel without the burden of rust management, making these an excellent choice for those looking for low maintenance. These are also great for those who work in busy kitchens with high volumes of fish to process and limited breaks to clean your knife.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003e\u003c\/span\u003eSharpening will take a little more time and patience, but thanks to the remarkably thin and consistent ura line on the flat side, it will still be an enjoyable endeavour. We recommend this to professional or avid home sushi enthusiasts looking for a single-bevel knife that does not compromise on steel quality or fit and finish.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e‘Kasumi’ here refers to the opaque, milky-white finish on the flat of the blade some describe as mist-like. It will fade with repeated use and sharpening over time, not to worry. Touch it up with \u003ca href=\"https:\/\/www.toshoknifearts.com\/products\/tosho-knife-arts-kasumi-natural-stone-powder-40g?_pos=1\u0026amp;_sid=21569d407\u0026amp;_ss=r\"\u003eTosho’s in-house Kasumi powder\u003c\/a\u003e when you wish to restore its original luster.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\" data-mce-fragment=\"1\"\u003eAn Ai D\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\" data-mce-fragment=\"1\"\u003eeba is a Japanese fish fileting\/butchery knife that is thinner and lighter in weight than a traditional Deba. Despite its Santoku-like profile, it does not perform well on dense produce; however, it excels in deboning various fish, thanks to its weight and bevel shape. The technique of using a deba is quite different from using a flexible fileting knife (Western style fish deboning), but in practiced hands, both styles can yield very good results. We recommend a deba for any cook looking to get better at fileting fish and sharpening a single bevel knife in Japanese fashion.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eBrand: Nenohi 子の日 \u003cbr\u003eProducing Area: Sakai-Osaka\/ Japan \u003cbr\u003eProfile: Ai Deba \u003cbr\u003eSize: 120mm \u003cbr\u003eSteel Type: Stainless Steel \u003cbr\u003eSteel: Silver #3 (Ginsan), Soft Stainless Clad \u003cbr\u003eHandle: Ebony \u0026amp; Buffalo Horn Ferrule Octagonal \u003cbr\u003eTotal Length: 249mm \u003cbr\u003eEdge Length: 124mm \u003cbr\u003eHandle to Tip Length: 138mm \u003cbr\u003eBlade Height: 43mm \u003cbr\u003eThickness: 5.5mm \u003cbr\u003eHandle Length: 111mm \u003cbr\u003eWeight: 166g \u003cbr\u003eHand Orientation: Right Handed \u003cbr\u003eCome with Saya\u003c\/p\u003e","brand":"Nenohi","offers":[{"title":"Default Title","offer_id":39910712770654,"sku":"CAA-BD204-ND120","price":830.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/files\/20230912-154328_mh1694561626080.jpg?v=1694562035"},{"product_id":"aaa-05-nb120","title":"Hitohira Tosa Kurouchi Blue #2 Double Bevel Deba 120mm Ho Wood Handle","description":"\u003cp\u003e\u003cspan\u003eThis blade is a double-sided version of a traditional Japanese fish butchery knife called a 'deba', which are single-sided. Unlike its single-sided progenitor, a yo-deba is suitable for heavy-duty tasks such as cutting crab shells and lobsters, cleaving poultry and more. \u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eBrand: Hitohira ひとひら \u003cbr\u003eProducing Area: Tosa-Kochi\/ Japan \u003cbr\u003eProfile: Deba \u003cbr\u003eSize: 120mm \u003cbr\u003eSteel Type: Carbon Steel \u003cbr\u003eSteel: Blue (Aogami) #2, Soft Iron Clad \u003cbr\u003eHandle: Ho Wood \u0026amp; Buffalo Horn Ferrule Oval \u003cbr\u003eTotal Length: 250mm \u003cbr\u003eEdge Length: 123mm \u003cbr\u003eHandle to Tip Length: 139mm \u003cbr\u003eBlade Height: 17mm \u003cbr\u003eThickness: 3.1mm \u003cbr\u003eHandle Length: 110mm \u003cbr\u003eWeight: 107g \u003cbr\u003eHand Orientation: Ambidextrous\u003cbr\u003e\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":40035684581470,"sku":"AAA-05-NB120","price":125.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/files\/20230803_152902.jpg?v=1691092282"},{"product_id":"aaa-05-bc105","title":"Hitohira Tosa Kurouchi Nagoya Saki 105mm Ho Wood Handle","description":"\u003cp\u003eBrand: Hitohira ひとひら \u003cbr\u003eProducing Area: Tosa-Kochi\/ Japan \u003cbr\u003eProfile: Nagoya Saki \u003cbr\u003eSize: 105mm \u003cbr\u003eSteel Type: Carbon Steel \u003cbr\u003eSteel: Yellow (Kigami) Steel, Soft Iron Clad \u003cbr\u003eHandle: Ho Wood \u0026amp; Buffalo Horn Ferrule Oval \u003cbr\u003eTotal Length: 223mm \u003cbr\u003eEdge Length: 111mm \u003cbr\u003eHandle to Tip Length: 120mm \u003cbr\u003eBlade Height: 13mm \u003cbr\u003eThickness: 1.6mm \u003cbr\u003eHandle Length: 104mm \u003cbr\u003eWeight: 83g \u003cbr\u003eHand Orientation: Right-Handed\u003cbr\u003e\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":40035684614238,"sku":"AAA-05-BC105","price":125.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/files\/20230803_153228.jpg?v=1691092314"},{"product_id":"eea-010-52-hb150","title":"Kanehide Bessaku Honesuki Maru 140mm Elastomer Handle (V)","description":"\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003e \u003ca href=\"https:\/\/www.toshoknifearts.com\/products\/edro-magnetic-poplar-sheath?variant=40077922369630\"\u003eClick here to include a sheath.\u003c\/a\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eBased in Seki-city, Kanehide’s products are known for their line of highly effective, durable knives that come at affordable prices. Their no-frills approach has produced many workhorse knives known for their dependability and longevity, particularly their butcher knives. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eKanehide’s Bessaku line is incredibly durable and resistant to warping thanks to their mono-steel construction. Furthermore, they receive a special cold treatment during the quenching process of forging to further strengthen and stabilize the blades, while the elastomer handle provides grippy traction in slippery settings. For butchers and cooks working on lines where large quantities of poultry need to be processed, look no further than knives from the Kanehide Bessaku line.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\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.  \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eBrand: Kanehide 兼秀 \u003cbr\u003eProducing Area: Seki-Gifu\/ Japan \u003cbr\u003eProfile: Honesuki Maru \u003cbr\u003eSize: 140mm \u003cbr\u003eSteel Type: Semi Stainless Steel \u003cbr\u003eSteel: Mono Unclassified (Semi Stainless Steel) \u003cbr\u003eHandle: Elastomer Western \u003cbr\u003eTotal Length: 274mm \u003cbr\u003eEdge Length: 140mm \u003cbr\u003eHandle to Tip Length: 140mm \u003cbr\u003eBlade Height: 28mm \u003cbr\u003eThickness: 2.3mm \u003cbr\u003eHandle Length: 134mm \u003cbr\u003eWeight: 111g \u003cbr\u003eHand Orientation: Right-Handed \u003cbr\u003eHardness: 60±1HRC\u003cbr\u003e\u003c\/p\u003e","brand":"Kanehide","offers":[{"title":"Default Title","offer_id":40035724329054,"sku":"EEA-010-52-HB150","price":80.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/files\/20230803_153351.jpg?v=1691092233"},{"product_id":"aaa-271-01-zm160","title":"Hitohira Hiragana Chopper (Bone Cleaver) 160mm Pakka Handle","description":"\u003cp\u003eMolybdenum Vanadium is named after the two alloys that went into the making of this stainless steel. It is easy to sharpen and comes with great durability and corrosion resistance properties. Thanks to its compact size and weightness in the hand, this cleaver is easy to handle and aim, making the task of breaking through bones less daunting. It also comes with a hole you can use to hang it on the wall. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eWith a solid cleaver like this, you’ll have more flexibility with your choices of meat, particularly if you prefer buying larger\/primal cuts or economical bone-in options. If you have struggled with jagged cuts on pork rib bones or BBQ chicken legs while using another knife, this cleaver may just be what you need.\u003c\/p\u003e\n\u003cp\u003eWhen used decisively, the durable edge excels in cutting small bones cleanly without leaving behind hazardous splinters and fragments. With this cleaver on hand, preparing dishes with bone-in protein (such as Chinese-style braised pork ribs) will be a breeze.\u003c\/p\u003e\n\u003cp\u003eBrand: Hitohira ひとひら \u003cbr\u003eProducing Area: Seki-Gifu\/ Japan \u003cbr\u003eProfile: Chopper \u003cbr\u003eSize: 160mm \u003cbr\u003eSteel Type: Stainless Steel \u003cbr\u003eSteel: Mono Molybdenum Vanadium \u003cbr\u003eHandle: Pakka Western \u003cbr\u003eTotal Length: 320mm \u003cbr\u003eEdge Length: 158mm \u003cbr\u003eHandle to Tip Length: 175mm \u003cbr\u003eBlade Height: 87mm \u003cbr\u003eThickness: 4.7mm \u003cbr\u003eHandle Length: 141mm \u003cbr\u003eWeight: 824g \u003cbr\u003eHand Orientation: Ambidextrous\u003cbr\u003e\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":40042344087646,"sku":"AAA-271-01-ZM160","price":190.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/files\/20230816_114424.jpg?v=1692202710"}],"url":"https:\/\/toshoknifearts.com\/en-sg\/collections\/honesuki.oembed?page=7","provider":"Tosho Knife Arts","version":"1.0","type":"link"}