{"title":"Hand Orientation: Left Handed","description":"","products":[{"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":"aaa-075-llb180","title":"Morihei Yoshitomo Left Handed Usuba 180mm Ho Wood Handle","description":"\u003cstyle type=\"text\/css\"\u003e\u003c!--\ntd {border: 1px solid #ccc;}br {mso-data-placement:same-cell;}\n--\u003e\u003c\/style\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eAn Usuba is a traditional Japanese single-sided blade that is designed mainly for rotary peeling (‘katsuramuki’ in Japanese) various vegetables. Once peeled into thin sheets, the vegetables can be cut into micro-julienne strips that can serve as a bed for the main ingredients of the dish, such as sashimi slices on a bed of daikon. We recommend an usuba for any professional cooks working in restaurants requiring specific knife skills such as katsuramuki and preparation of vegetable garnishes.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eBrand: Morihei 森平 \u003cbr\u003eProfile: Usuba \u003cbr\u003eSize: 180mm \u003cbr\u003eSteel Type: Carbon Steel \u003cbr\u003eSteel: Unclassified (Carbon Steel), Soft Iron Clad \u003cbr\u003eHandle: Ho Wood \u0026amp; Buffalo Horn Ferrule Left-Handed D-Shape \u003cbr\u003eTotal Length: 3318mm \u003cbr\u003eEdge Length: 170mm \u003cbr\u003eHandle to Tip Length: 186mm \u003cbr\u003eBlade Height: 45mm \u003cbr\u003eThickness: 3.3mm \u003cbr\u003eHandle Length: 134mm \u003cbr\u003eWeight: 170g \u003cbr\u003eHand Orientation: Left-Handed\u003c\/p\u003e","brand":"Morihei","offers":[{"title":"Default Title","offer_id":39305751822430,"sku":"AAA-075-LLB180","price":330.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/products\/20210416_160804.jpg?v=1618606830"},{"product_id":"ama-079-05-zzia270","title":"Morihei Yoshitomo Left Handed Yanagiba 270mm Ho Wood Handle","description":"\u003cstyle type=\"text\/css\"\u003e\u003c!--\ntd {border: 1px solid #ccc;}br {mso-data-placement:same-cell;}\n--\u003e\u003c\/style\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eA Yanagiba is a traditional Japanese fish slicing blade that is single-sided (bevelled), often simply referred to as a “sushi knife.” These slicers may not be as versatile as its double-sided cousin, Sujihiki, but when it comes to pure slicing tasks of boneless protein (and not just fish), a well-sharpened Yanagiba is unmatched in performance. It is a great addition for any cooks working with sashimi and other delicate, raw seafoods. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eBrand: Morihei 森平 \u003cbr\u003eProfile: Yanagiba \u003cbr\u003eSize: 270mm \u003cbr\u003eSteel: Yasuki White (Shirogami) #3, Soft Iron Clad \u003cbr\u003eHandle: Ho Wood \u0026amp; Buffalo Horn Ferrule Left-Handed D-Shape\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eTotal Length: 416mm\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eEdge Length: 260mm\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eHandle to Tip Length: 277mm\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eBlade Height: 32.3mm\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThickness: 4mm\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eHandle Length: 140mm\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eWeight: 185g\u003c\/span\u003e \u003cbr\u003eHand Orientation: Left-Handed\u003c\/p\u003e","brand":"Morihei","offers":[{"title":"Default Title","offer_id":39313865179230,"sku":"AMA-079-05-ZZIA270","price":370.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/products\/20210420_160424.jpg?v=1618956955"},{"product_id":"aaa-130w1td-05-zzia270","title":"Hitohira Togashi White #1 Tachi Left Handed Yanagiba 270mm Ho Wood Handle (D-Shape\/ Saya)","description":"\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eTogashi’s smith and sharpener are the duo of Kenji and Kenya, whose selective process of finding suppliers is a testament to their pride and skill. Kenji Togashi-san is one of the few remaining smiths in Sakai who can forge \u003c\/span\u003e\u003ci\u003e\u003cspan style=\"font-weight: 400;\"\u003eHonyaki\u003c\/span\u003e\u003c\/i\u003e\u003cspan style=\"font-weight: 400;\"\u003e blades, a technique referring to differentially tempering blades. This skill of creating a hardness gradient in the steel is notorious for being difficult to master. Togashi-san’s White #1 steel has a reputation for being able to take a super high grit edge very quickly, ideal for people who enjoy testing the boundaries of sharpness.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe Togashi line combines aesthetics, fit and finish, a durable edge and ease of sharpening into one beautiful knife. Compared to the Manzo line, Togashi knives feel lighter and more nimble in the hand. Furthermore, unlike most Sakai forged knives, the Togashi line features a finish direction parallel to the edge of the blade (for instance, Manzo’s blades show a diagonal direction). This additional detail, \u003c\/span\u003e\u003ci\u003e\u003cspan style=\"font-weight: 400;\"\u003e“Tachi,” \u003c\/span\u003e\u003c\/i\u003e\u003cspan style=\"font-weight: 400;\"\u003ehelps in hiding scratches created from day-to-day use. For instance, hiding scratches from the user’s natural tendency to wipe the blade parallel to the edge.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eCombining its durable edge and solid price point for a premium White #1 steel, this exquisite line is ideal for cooks at home or in the kitchen looking for a blade capable of handling a high workload. Seasoned sharpeners will delight in its ability to take a super high grit edge very quickly, allowing for quick and efficient replenishing of the edge between uses. Its balance in the hand along with its well-rounded functionality makes owning the Togashi blade a delight like no other.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eA Yanagiba is a traditional Japanese fish slicing blade that is single-sided (bevelled), often simply referred to as a “sushi knife.” These slicers may not be as versatile as its double-sided cousin, Sujihiki, but when it comes to pure slicing tasks of boneless protein (and not just fish), a well-sharpened Yanagiba is unmatched in performance. It is a great addition for any cooks working with sashimi and other delicate, raw seafoods.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eBrand: Hitohira ひとひら (一片)\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eSmith: Togashi Blacksmith 富樫打刃物製作所\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eProducing Area: Sakai-Osaka\/ Japan\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eProfile: Yanagiba\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eSize: 270mm\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eSteel Type: Carbon Steel\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eSteel: Yasuki White (Shirogami) #1, Soft Iron Clad\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eHandle: Ho Wood \u0026amp; Buffalo Horn Ferrule Left-Handed D-Shape\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eTotal Length: 414mm\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eEdge Length: 260mm\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eHandle to Tip Length: 274mm\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eBlade Height: 33mm\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eThickness: 3.4mm\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eHandle Length: 140mm\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eWeight: 182g\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eHand Orientation: Left-Handed\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eSharpener: Kenya Togashi\u003c\/span\u003e\u003c\/p\u003e\n\u003cstyle type=\"text\/css\"\u003e\u003c!--\ntd {border: 1px solid #ccc;}br {mso-data-placement:same-cell;}\n--\u003e\u003c\/style\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":39364123951198,"sku":"AAA-130W1TD-05-ZZIA270","price":490.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/products\/20211209_151602.jpg?v=1639082549"},{"product_id":"aaa-130w1td-05-zzna150","title":"Hitohira Togashi White #1 Tachi Left Handed Deba 150mm Ho Wood Handle (D-Shape\/ Saya)","description":"\u003cstyle type=\"text\/css\"\u003e\u003c!--\ntd {border: 1px solid #ccc;}br {mso-data-placement:same-cell;}\n--\u003e\u003c\/style\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eTogashi’s smith and sharpener are the duo of Kenji and Kenya, whose selective process of finding suppliers is a testament to their pride and skill. Kenji Togashi-san is one of the few remaining smiths in Sakai who can forge\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003ci\u003e\u003cspan style=\"font-weight: 400;\"\u003eHonyaki\u003c\/span\u003e\u003c\/i\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003cspan\u003e \u003c\/span\u003eblades, a technique referring to differentially tempering blades. This process of creating a hardness gradient in the same steel is notorious for being difficult to master for its metallurgically high stress-inducing quenching process. Togashi-san’s White #1 steel has a reputation for being able to take a super high grit edge very quickly, ideal for people who enjoy testing the boundaries of sharpness.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe Togashi line combines aesthetics, fit and finish, a durable edge and ease of sharpening into one beautiful knife. Togashi knives feel lighter and more nimble in the hand compared to our Manzo-sharpened knives and unlike most Sakai-forged knives, feature a finish direction parallel to the edge of the blade. Manzo’s blades, for instance, show a finish in the diagonal direction. This additional detail,\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003ci\u003e\u003cspan style=\"font-weight: 400;\"\u003e“Tachi,”\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003c\/i\u003e\u003cspan style=\"font-weight: 400;\"\u003ehelps in hiding scratches created from day-to-day habits like a user’s natural tendency to wipe the blade parallel to the edge.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eCombining its durable edge and solid price point for a premium White #1 steel, this exquisite line is ideal for cooks at home or in the kitchen looking for a blade capable of handling a high workload. Seasoned sharpeners will delight in its ability to take a super high grit edge very quickly, allowing for quick and efficient replenishing of the edge between uses. Its balance in the hand along with its well-rounded functionality makes owning the Togashi blade a delight like no other.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eA Deba is a traditional Japanese fish filleting\/butchery knife that is single-sided\/bevelled. Despite its Santoku-like profile, it does not perform well on dense produce; however, it excels in deboning various fish, thanks to its weight and bevel shape. The technique of using a deba is quite different from using a flexible filleting knife (Western style fish deboning), but in practiced hands, both styles can yield very good results. We recommend a deba for any cook looking to get better at filleting fish and sharpening a single bevel knife in Japanese fashion.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eBrand: Hitohira ひとひら (一片)\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eSmith: Togashi Blacksmith 富樫打刃物製作所\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eProducing Area: Sakai-Osaka\/ Japan\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eProfile: Deba\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eSize: 150mm\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eSteel Type: Carbon Steel\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eSteel: Yasuki White (Shirogami) #1, Soft Iron Clad\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eHandle: Ho Wood \u0026amp; Buffalo Horn Ferrule Left-Handed D-Shape\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eTotal Length: 293mm\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eEdge Length: 156mm\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eHandle to Tip Length: 172mm\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eBlade Height: 47mm\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eThickness: 5mm\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eHandle Length: 120mm\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eWeight: 195g\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eHand Orientation: Left-Handed\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eSharpener: Kenya Togashi\u003c\/span\u003e\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":39364123983966,"sku":"AAA-130W1TD-05-ZZNA150","price":430.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/products\/20210603_134310.jpg?v=1622744980"},{"product_id":"aaa-030w3-05-zzia270","title":"Hitohira Kikuchiyo Manzo White #3 Left Handed Yanagiba 270mm Ho Wood Handle","description":"\u003cp\u003e\u003cspan\u003eA renowned smith from Sakai-city, Kikuchiyo (a pseudonym) apprenticed for over two decades before taking over the master’s forge upon his retirement a few years ago. One of the most impressive traits of his working style is that he is not only fast in production but he is also one of the few remaining smiths in Sakai that can forge \u003c\/span\u003e\u003ci\u003e\u003cspan\u003eHonyaki\u003c\/span\u003e\u003c\/i\u003e\u003cspan\u003e blades, a technique of forging that yields knives with beautiful Hamon lines and exquisite hardness.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eManzo is the pseudonym for a sharpener hailing from Sakai, a city known for its prestigious sharpeners of single bevel knives. He was trained under the sole sharpener for a legendary bladesmith who produced some of the rarest and most illustrious \u003c\/span\u003e\u003ci\u003e\u003cspan\u003eHonyaki \u003c\/span\u003e\u003c\/i\u003e\u003cspan\u003eblades. Manzo’s consistent ura sharpening embodies the hallmark of what constitutes a great single bevel knife. His blades feel more heavy on the balance than, say, our Togashi Tachi line. \u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eWhite #3 is a high quality carbon steel that will take a very refined edge with less effort and time than other carbon steels (i.e. will take less than other carbon steels from the same smith and sharpener duo). It is also very reasonably priced for a carbon steel knife. Initiates and experienced users of carbon steel single bevel knives who prefer a heavier feeling knife in the hand need to look no further than the Kikuchiyo Manzo White #3.\u003c\/p\u003e\n\u003cstyle type=\"text\/css\"\u003e\u003c!--\ntd {border: 1px solid #ccc;}br {mso-data-placement:same-cell;}\n--\u003e\u003c\/style\u003e\n\u003cp\u003e\u003cspan data-sheets-userformat='{\"2\":14849,\"3\":{\"1\":0},\"12\":0,\"14\":{\"1\":2,\"2\":0},\"15\":\"Arial\",\"16\":11}' data-sheets-value='{\"1\":2,\"2\":\"A Yanagiba is a traditional Japanese fish slicing blade that is single-sided\/beveled, and often simply referred to as a ‘sushi knife’. These slicers may not be as versatile as its double-sided cousin, Sujihiki, but when it comes to pure slicing tasks of boneless protein (not just fish), a well-sharpened Yanagiba is unmatched in performance. It is a great addition for any cooks\"}'\u003eA Yanagiba is a traditional Japanese fish slicing blade that is single-sided\/beveled, and often simply referred to as a ‘sushi knife’. These slicers may not be as versatile as its double-sided cousin, Sujihiki, but when it comes to pure slicing tasks of boneless protein (not just fish), a well-sharpened Yanagiba is unmatched in performance. It is a great addition for any cooks \u003c\/span\u003e\u003cspan\u003elooking to prepare traditional Japanese style dishes. Please make sure your single-bevel knife orientation matches your hand orientation.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003eBrand: Hitohira ひとひら\u003cbr\u003e\u003c\/span\u003eBlacksmith: Kikuchiyo 菊千代\u003cbr\u003eProducing Area: Sakai-Osaka\/ Japan \u003cbr\u003eProfile: Yanagiba \u003cbr\u003eSize: 270mm \u003cbr\u003eSteel: Yasuki White (Shirogami) #3, Soft Iron Clad \u003cbr\u003eHandle: Ho Wood \u0026amp; Buffalo Horn Ferrule Octagonal \u003cbr\u003eTotal Length: 418mm \u003cbr\u003eEdge Length: 263mm \u003cbr\u003eHandle to Tip Length: 277mm \u003cbr\u003eBlade Height: 34mm \u003cbr\u003eThickness: 4.2mm \u003cbr\u003eHandle Length: 138mm \u003cbr\u003eWeight: 207g \u003cbr\u003eHand Orientation: Left-Handed \u003cbr\u003eSharpener: Manzo\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":39368548188254,"sku":"AAA-030W3-05-ZZIA270","price":410.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/products\/HitohiraKikuchiyoManzoWhite_3LeftHandedYanagiba270mmHoWoodHandle_Left.jpg?v=1675719077"},{"product_id":"aaa-130w1td-05-zzia300","title":"Hitohira Togashi White #1 Tachi Left Handed Yanagiba 300mm Ho Wood Handle (D-Shape\/ Saya)","description":"\u003cstyle type=\"text\/css\"\u003e\u003c!--\ntd {border: 1px solid #ccc;}br {mso-data-placement:same-cell;}\n--\u003e\u003c\/style\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eTogashi’s smith and sharpener are the duo of Kenji and Kenya, whose selective process of finding suppliers is a testament to their pride and skill. Kenji Togashi-san is one of the few remaining smiths in Sakai who can forge\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003ci\u003e\u003cspan style=\"font-weight: 400;\"\u003eHonyaki\u003c\/span\u003e\u003c\/i\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003cspan\u003e \u003c\/span\u003eblades, a technique referring to differentially tempering blades. This process of creating a hardness gradient in the same steel is notorious for being difficult to master for its metallurgically high stress-inducing quenching process. Togashi-san’s White #1 steel has a reputation for being able to take a super high grit edge very quickly, ideal for people who enjoy testing the boundaries of sharpness.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe Togashi line combines aesthetics, fit and finish, a durable edge and ease of sharpening into one beautiful knife. Togashi knives feel lighter and more nimble in the hand compared to our Manzo-sharpened knives and unlike most Sakai-forged knives, feature a finish direction parallel to the edge of the blade. Manzo’s blades, for instance, show a finish in the diagonal direction. This additional detail,\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003ci\u003e\u003cspan style=\"font-weight: 400;\"\u003e“Tachi,”\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003c\/i\u003e\u003cspan style=\"font-weight: 400;\"\u003ehelps in hiding scratches created from day-to-day habits like a user’s natural tendency to wipe the blade parallel to the edge.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eCombining its durable edge and solid price point for a premium White #1 steel, this exquisite line is ideal for cooks at home or in the kitchen looking for a blade capable of handling a high workload. Seasoned sharpeners will delight in its ability to take a super high grit edge very quickly, allowing for quick and efficient replenishing of the edge between uses. Its balance in the hand along with its well-rounded functionality makes owning the Togashi blade a delight like no other.\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-sheets-userformat='{\"2\":14849,\"3\":{\"1\":0},\"12\":0,\"14\":{\"1\":2,\"2\":0},\"15\":\"Arial\",\"16\":11}' data-sheets-value='{\"1\":2,\"2\":\"A Yanagiba is a traditional Japanese fish slicing blade that is single-sided\/beveled, and often simply referred to as a ‘sushi knife’. These slicers may not be as versatile as its double-sided cousin, Sujihiki, but when it comes to pure slicing tasks of boneless protein (not just fish), a well-sharpened Yanagiba is unmatched in performance. It is a great addition for any cooks\"}'\u003eA Yanagiba is a traditional Japanese fish slicing blade that is single-sided\/beveled, and often simply referred to as a ‘sushi knife’. These slicers may not be as versatile as its double-sided cousin, Sujihiki, but when it comes to pure slicing tasks of boneless protein (not just fish), a well-sharpened Yanagiba is unmatched in performance. It is a great addition for any cooks \u003c\/span\u003e\u003cspan\u003elooking to prepare traditional Japanese style dishes. Please make sure your single-bevel knife orientation matches your hand orientation. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eBrand: Hitohira ひとひら\u003cbr\u003e\u003c\/span\u003eBlacksmith: Togashi Blacksmith 富樫打刃物製作所\u003cbr\u003eProducing Area: Sakai-Osaka\/ Japan \u003cbr\u003eProfile: Yanagiba \u003cbr\u003eSize: 300mm \u003cbr\u003eSteel: Yasuki White (Shirogami) #1, Soft Iron Clad \u003cbr\u003eHandle: Ho Wood \u0026amp; Buffalo Horn Ferrule Left-Handed D-Shape \u003cbr\u003eTotal Length: 452mm \u003cbr\u003eEdge Length: 293mm \u003cbr\u003eHandle to Tip Length: 308mm \u003cbr\u003eBlade Height: 35mm \u003cbr\u003eThickness: 3.2mm \u003cbr\u003eHandle Length: 142mm \u003cbr\u003eWeight: 205g \u003cbr\u003eHand Orientation: Left-Handed \u003cbr\u003eSharpener: Kenya Togashi\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":39368548221022,"sku":"AAA-130W1TD-05-ZZIA300","price":565.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/products\/20210608_164520.jpg?v=1623185514"},{"product_id":"aaa-030w3o-05-zzia240","title":"Hitohira Kikuchiyo Manzo White #3 Left-Handed Yanagiba 240mm Ho Wood Handle","description":"\u003cp\u003e\u003cspan\u003eA renowned smith from Sakai-city, Kikuchiyo (a pseudonym) apprenticed for over two decades before taking over the master’s forge upon his retirement a few years ago. One of the most impressive traits of his working style is that he is not only fast in production but he is also one of the few remaining smiths in Sakai that can forge \u003c\/span\u003e\u003ci\u003e\u003cspan\u003eHonyaki\u003c\/span\u003e\u003c\/i\u003e\u003cspan\u003e blades, a technique of forging that yields knives with beautiful Hamon lines and exquisite hardness.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eManzo is the pseudonym for a sharpener hailing from Sakai, a city known for its prestigious sharpeners of single bevel knives. He was trained under the sole sharpener for a legendary bladesmith who produced some of the rarest and most illustrious \u003c\/span\u003e\u003ci\u003e\u003cspan\u003eHonyaki \u003c\/span\u003e\u003c\/i\u003e\u003cspan\u003eblades. Manzo’s consistent ura sharpening embodies the hallmark of what constitutes a great single bevel knife. His blades feel more heavy on the balance than, say, our Togashi Tachi line. \u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eWhite #3 is a high quality carbon steel that will take a very refined edge with less effort and time than other carbon steels (i.e. will take less than other carbon steels from the same smith and sharpener duo). It is also very reasonably priced for a carbon steel knife. Initiates and experienced users of carbon steel single bevel knives who prefer a heavier feeling knife in the hand need to look no further than the Kikuchiyo Manzo White #3.\u003c\/p\u003e\n\u003cp\u003eA Yanagiba is a traditional Japanese fish slicing blade that is single-sided (bevelled), often simply referred to as a “sushi knife.” These slicers may not be as versatile as its double-sided cousin, Sujihiki, but when it comes to pure slicing tasks of boneless protein (and not just fish), a well-sharpened Yanagiba is unmatched in performance. It is a great addition for any cooks working with sashimi and other delicate, raw seafoods.\u003c\/p\u003e\n\u003cp\u003eBrand: Hitohira ひとひら \u003cbr\u003eBlacksmith: Kikuchiyo 菊千代 \u003cbr\u003eProducing Area: Sakai-Osaka\/ Japan \u003cbr\u003eProfile: Yanagiba \u003cbr\u003eSize: 240mm \u003cbr\u003eSteel: Yasuki White (Shirogami) #3, Soft Iron Clad \u003cbr\u003eHandle: Ho Wood \u0026amp; Buffalo Horn Ferrule Octagonal \u003cbr\u003eTotal Length: 378mm \u003cbr\u003eEdge Length: 232mm \u003cbr\u003eHandle to Tip Length: 243mm \u003cbr\u003eBlade Height: 31mm \u003cbr\u003eThickness: 3.6mm \u003cbr\u003eHandle Length: 132mm \u003cbr\u003eWeight: 156g \u003cbr\u003eHand Orientation: Left-Handed \u003cbr\u003eSharpener: Manzo\u003c\/p\u003e\n\u003cstyle type=\"text\/css\"\u003e\u003c!--\ntd {border: 1px solid #ccc;}br {mso-data-placement:same-cell;}\n--\u003e\u003c\/style\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":39417139953758,"sku":"AAA-030W3O-05-ZZIA240","price":390.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/products\/20210801_114224.jpg?v=1627832762"},{"product_id":"aaa-030w3-05-zzia300","title":"Hitohira Kikuchiyo Manzo White #3 Left-Handed Yanagiba 300mm Ho Wood Handle","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\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eA Yanagiba is a traditional Japanese fish slicing blade that is single-sided (beveled), often simply referred to as a “sushi knife.” These slicers may not be as versatile as its double-sided cousin, Sujihiki, but when it comes to pure slicing tasks of boneless protein (and not just fish), a well-sharpened Yanagiba is unmatched in performance. It is a great addition for any cooks working with sashimi and other delicate, raw seafoods.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eBrand: Hitohira ひとひら \u003cbr\u003eBlacksmith: Kikuchiyo 菊千代 \u003cbr\u003eProducing Area: Sakai-Osaka\/ Japan \u003cbr\u003eProfile: Yanagiba \u003cbr\u003eSize: 300mm \u003cbr\u003eSteel: Yasuki White (Shirogami) #3, Soft Iron Clad \u003cbr\u003eHandle: Ho Wood \u0026amp; Buffalo Horn Ferrule Octagonal \u003cbr\u003eTotal Length: 452mm \u003cbr\u003eEdge Length: 295mm \u003cbr\u003eHandle to Tip Length: 308mm \u003cbr\u003eBlade Height: 36mm \u003cbr\u003eThickness: 4.1mm \u003cbr\u003eHandle Length: 143mm \u003cbr\u003eWeight: 233g \u003cbr\u003eHand Orientation: Left-Handed \u003cbr\u003eSharpener: Manzo\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":39710427643998,"sku":"AAA-030W3-05-ZZIA300","price":430.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/products\/HitohiraKikuchiyoManzoWhite_3Left-HandedYanagiba300mmHoWoodHandle_Left.jpg?v=1675719318"},{"product_id":"aaa-130w1td-o-05-zzia300","title":"Hitohira Togashi White #1 Tachi Left-Handed Yanagiba 300mm 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\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 style=\"font-weight: 400;\"\u003eA Yanagiba is a traditional Japanese fish slicing blade that is single-sided (beveled), often simply referred to as a “sushi knife.” These slicers may not be as versatile as its double-sided cousin, Sujihiki, but when it comes to pure slicing tasks of boneless protein (and not just fish), a well-sharpened Yanagiba is unmatched in performance. It is a great addition for any cooks working with sashimi and other delicate, raw seafoods.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eBrand: Hitohira ひとひら \u003cbr\u003eBlacksmith: Togashi Blacksmith 富樫打刃物製作所 \u003cbr\u003eProducing Area: Sakai-Osaka\/ Japan \u003cbr\u003eProfile: Yanagiba \u003cbr\u003eSize: 300mm \u003cbr\u003eSteel: Yasuki White (Shirogami) #1, Soft Iron Clad \u003cbr\u003eHandle: Ho Wood \u0026amp; Buffalo Horn Ferrule Octagonal \u003cbr\u003eTotal Length: 450mm \u003cbr\u003eEdge Length: 292mm \u003cbr\u003eHandle to Tip Length: 308mm \u003cbr\u003eBlade Height: 35mm \u003cbr\u003eThickness: 3.9mm \u003cbr\u003eHandle Length: 144mm \u003cbr\u003eWeight: 226g \u003cbr\u003eHand Orientation: Left-Handed \u003cbr\u003eCome with Saya \u003cbr\u003eSharpener: Kenya Togashi\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":39710427676766,"sku":"AAA-130W1TD-O-05-ZZIA300","price":585.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/products\/20220614_153135.jpg?v=1655235844"},{"product_id":"baa-010-06-lha150","title":"Kanehide Bessaku Left-Handed Honesuki Kaku 150mm Rosewood Handle","description":"\u003cp\u003e\u003cspan\u003e\u003ca 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\u003c\/p\u003e\n\u003cp\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: 268mm \u003cbr\u003eEdge Length: 150mm \u003cbr\u003eHandle to Tip Length: 150mm \u003cbr\u003eBlade Height: 37mm \u003cbr\u003eThickness: 2.2mm \u003cbr\u003eHandle Length: 116mm \u003cbr\u003eWeight: 138g \u003cbr\u003eHand Orientation: Left-Handed \u003cbr\u003eHardness: 60±1HRC\u003cbr\u003e\u003c\/p\u003e","brand":"Kanehide","offers":[{"title":"Default Title","offer_id":40088754487390,"sku":"BAA-010-06-LHA150","price":105.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/files\/20231005-133349.jpg?v=1696527402"},{"product_id":"baa-010-06-lhb150","title":"Kanehide Bessaku Left-Handed Honesuki Maru 150mm Rosewood Handle","description":"\u003cp\u003e\u003cspan\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\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\u003c\/p\u003e\n\u003cp\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: 258mm \u003cbr\u003eEdge Length: 146mm \u003cbr\u003eHandle to Tip Length: 146mm \u003cbr\u003eBlade Height: 29mm \u003cbr\u003eThickness: 2.1mm \u003cbr\u003eHandle Length: 110mm \u003cbr\u003eWeight: 117g \u003cbr\u003eHand Orientation: Left-Handed \u003cbr\u003eHardness: 60±1HRC\u003cbr\u003e\u003c\/p\u003e","brand":"Kanehide","offers":[{"title":"Default Title","offer_id":40088754552926,"sku":"BAA-010-06-LHB150","price":105.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/files\/20231005-125614.jpg?v=1696527462"},{"product_id":"baa-015-52-lha150","title":"Kanehide Bessaku Stainless Left-Handed Honesuki Kaku 150mm Elastomer Handle (T)","description":"\u003cp\u003e\u003cspan\u003e\u003ca href=\"https:\/\/www.toshoknifearts.com\/products\/edro-magnetic-poplar-sheath?variant=40077922369630\"\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\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 \u003cbr\u003eProducing Area: Seki-Gifu\/ Japan \u003cbr\u003eProfile: Honesuki Kaku \u003cbr\u003eSize: 150mm \u003cbr\u003eSteel Type: Stainless Steel \u003cbr\u003eSteel: Mono Unclassified (Stainless Steel) \u003cbr\u003eHandle: Elastomer Western \u003cbr\u003eTotal Length: 265mm \u003cbr\u003eEdge Length: 148mm \u003cbr\u003eHandle to Tip Length: 147mm \u003cbr\u003eBlade Height: 39mm \u003cbr\u003eThickness: 2mm \u003cbr\u003eHandle Length: 105mm \u003cbr\u003eWeight: 112g \u003cbr\u003eHand Orientation: Left-Handed\u003cbr\u003e\u003c\/p\u003e","brand":"Kanehide","offers":[{"title":"Default Title","offer_id":42065749016670,"sku":"BAA-015-52-LHA150","price":110.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/files\/DSC02980_b123b180-0b31-4a94-a905-e163f6489e3e_jpg.webp?v=1759431114"},{"product_id":"ama-079-51-zzna105","title":"Morihei Yoshitomo Left-Handed Deba 105mm Poplar Handle","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan style=\"font-weight: 400;\"\u003eA D\u003c\/span\u003e\u003cspan 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: Morihei \u003cbr\u003eProfile: Deba \u003cbr\u003eSize: 105mm \u003cbr\u003eSteel Type: Carbon Steel \u003cbr\u003eSteel: Yasuki White (Shirogami) #3, Soft Iron Clad \u003cbr\u003eHandle: Poplar \u0026amp; Plastic Ferrule D-Shape \u003cbr\u003eTotal Length: 230mm \u003cbr\u003eEdge Length: 110mm \u003cbr\u003eHandle to Tip Length: 122mm \u003cbr\u003eBlade Height: 41mm \u003cbr\u003eThickness: 6.2mm \u003cbr\u003eHandle Length: 109mm \u003cbr\u003eWeight: 127g \u003cbr\u003eHand Orientation: Left-Handed\u003cbr\u003e\u003c\/p\u003e","brand":"Morihei","offers":[{"title":"Default Title","offer_id":42065749704798,"sku":"AMA-079-51-ZZNA105","price":260.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/files\/DSC00173.jpg?v=1759429782"},{"product_id":"ama-079-51-zzlb210","title":"Morihei Yoshitomo Left-Handed Usuba 210mm Poplar Handle","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eAn Usuba is a traditional Japanese single-sided blade that is designed mainly for rotary peeling (‘katsuramuki’ in Japanese) various vegetables. Once peeled into thin sheets, the vegetables can be cut into micro-julienne strips that can serve as a bed for the main ingredients of the dish, such as sashimi slices on a bed of daikon. We recommend an usuba for any professional cooks working in a Japanese style restaurant, looking to perfect the art of katsuramuki and preparing vegetable garnishes.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eBrand: Morihei \u003cbr\u003eProfile: Usuba \u003cbr\u003eSize: 210mm \u003cbr\u003eSteel Type: Carbon Steel \u003cbr\u003eSteel: Yasuki White (Shirogami) #3, Soft Iron Clad \u003cbr\u003eHandle: Poplar \u0026amp; Plastic Ferrule D-Shape \u003cbr\u003eTotal Length: 358mm \u003cbr\u003eEdge Length: 195mm \u003cbr\u003eHandle to Tip Length: 218mm \u003cbr\u003eBlade Height: 50mm \u003cbr\u003eThickness: 4.2mm \u003cbr\u003eHandle Length: 141mm \u003cbr\u003eWeight: 260g \u003cbr\u003eHand Orientation: Left-Handed\u003cbr\u003e\u003c\/p\u003e","brand":"Morihei","offers":[{"title":"Default Title","offer_id":42065749770334,"sku":"AMA-079-51-ZZLB210","price":460.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/files\/DSC00238_jpg.webp?v=1759428892"},{"product_id":"aaa-617-05-zzia210","title":"Hitohira Carbon Left-Handed Yanagiba 210mm Ho Wood Handle","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eA Yanagiba is a traditional Japanese fish slicing blade that is single-sided (bevelled), often simply referred to as a “sushi knife.” These slicers may not be as versatile as its double-sided cousin, Sujihiki, but when it comes to pure slicing tasks of boneless protein (and not just fish), a well-sharpened Yanagiba is unmatched in performance. It is a great addition for any cooks working with sashimi and other delicate, raw seafoods.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eBrand: Hitohira \u003cbr\u003eProfile: Yanagiba \u003cbr\u003eSize: 210mm \u003cbr\u003eSteel Type: Carbon Steel \u003cbr\u003eSteel: Yasuki White (Shirogami) #2, Soft Iron Clad \u003cbr\u003eHandle: Ho Wood \u0026amp; Plastic Ferrule Oval \u003cbr\u003eTotal Length: 351mm \u003cbr\u003eEdge Length: 202mm \u003cbr\u003eHandle to Tip Length: 216mm \u003cbr\u003eBlade Height: 30mm \u003cbr\u003eThickness: 3.1mm \u003cbr\u003eHandle Length: 135mm \u003cbr\u003eWeight: 110g \u003cbr\u003eHand Orientation: Left-Handed \u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":42780024471646,"sku":"AAA-617-05-ZZIA210","price":340.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/files\/comingsoon_17998257-75b8-41a7-ad72-7b4f6cdfb20a.png?v=1772301037"},{"product_id":"aaa-617-05-zznb150","title":"Hitohira Carbon Left-Handed Deba 150mm Ho Wood Handle","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\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 \u003cbr\u003eProfile: Deba \u003cbr\u003eSize: 150mm \u003cbr\u003eSteel Type: Carbon Steel \u003cbr\u003eSteel: Unclassified (Carbon Steel), Soft Iron Clad \u003cbr\u003eHandle: Ho Wood \u0026amp; Plastic Ferrule Oval \u003cbr\u003eHand Orientation: Left-Handed \u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":42780125921374,"sku":"AAA-617-05-ZZNB150","price":280.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/files\/LeftyDeba1.jpg?v=1781453990"}],"url":"https:\/\/toshoknifearts.com\/en-sg\/collections\/left-handed.oembed?page=2","provider":"Tosho Knife Arts","version":"1.0","type":"link"}