{"title":"Knife Storage","description":"","products":[{"product_id":"nas-blue-super-br-ko-bunka","title":"Takeda NAS Ko-Bunka 115mm Rosewood Handle","description":"\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cstrong\u003e*Please note that Takeda's knives vary from knife to knife, making each blade unique. There may be some slight variations from the photo presented here.\u003cbr\u003e\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003eShosui Takeda is a third-generation blacksmith from Niimi, Okayama. His pursuit to improve with each knife he makes is evident in every blade. He and his two workers have been making the same style of kitchen knives for decades. Takeda san has worked to perfect one of the most challenging steels for a blacksmith to forge. Hitachi Blue Super steel boasts one of the best edge retentions of any steel, it is also very difficult to work with. Takeda is regarded as one of the few knife-makers to master this material, and yet he continues to improve.\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eA Bunka is a Santoku (an all-purpose knife) with a kiritsuke-tip. The accentuated tip is great for delicate work, whilst sharing the same versatility as the Santoku. It is a great knife as an addition to an existing all-purpose blade or as a first all-purpose knife for any cook.\u003cbr\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 1.4em;\"\u003e\u003c\/span\u003eBrand: Takeda 武田刃物 \u003cbr\u003eBlacksmith: Shosui Takeda 武田 松水 \u003cbr\u003eProducing Area: Niimi-Okayama\/ Japan \u003cbr\u003eProfile: Bunka \u003cbr\u003eSize: 115mm \u003cbr\u003eSteel Type: Carbon Steel \u003cbr\u003eSteel: Blue (Aogami) Super, Soft Stainless Clad \u003cbr\u003eHandle: \u003cmeta charset=\"utf-8\"\u003eRosewood \u0026amp; Pakka Ferrule Octagonal \u003cbr\u003eHand Orientation: Ambidextrous\u003cbr\u003e\u003c\/p\u003e","brand":"Takeda","offers":[{"title":"Default Title","offer_id":12100934271092,"sku":"FAA-AC106-EA100","price":510.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/files\/kobunka1.jpg?v=1780324299"},{"product_id":"nas-blue-super-sc-br-honesuki","title":"Takeda NAS Honesuki 175mm Rosewood Handle","description":"\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv\u003e\n\u003cstrong\u003e*Please note that Takeda's knives vary from knife to knife, making each blade unique. There may be some slight variations from the photo presented here.\u003cbr\u003e\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003eShosui Takeda is a third-generation blacksmith from Niimi, Okayama. His pursuit to improve with each knife he makes is evident in every blade. He and his two workers have been making the same style of kitchen knives for decades. Takeda san has worked to perfect one of the most challenging steels for a blacksmith to forge. Hitachi Blue Super steel boasts one of the best edge retentions of any steel, it is also very difficult to work with. Takeda is regarded as one of the few knife-makers to master this material, and yet he continues to improve.\u003cbr\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\u003cspan data-sheets-value='{\"1\":2,\"2\":\"Honesuki is a boning knife specifically designed for, but not limited to, processing poultry. The sturdy and pointy tip allows the user to be more precise and waste less, and the protruding heel means you can use it for separating cartilage with ease. If you are comfortable getting a whole chicken, or larger cuts of pork or lamb from the butcher to make it exactly how you want it, this is a great knife to have around.\"}' data-sheets-userformat='{\"2\":513,\"3\":{\"1\":0},\"12\":0}'\u003eHonesuki is a boning knife specifically designed for, but not limited to, processing poultry. The sturdy and pointy tip allows the user to be more precise and waste less, and the protruding heel means you can use it for separating cartilage with ease. If you are comfortable getting a whole chicken, or larger cuts of pork or lamb from the butcher to make it exactly how you want it, this is a great knife to have around.\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 1.4em;\"\u003e\u003c\/span\u003eBrand: Takeda 武田刃物 \u003cbr\u003eBlacksmith: Shosui Takeda 武田 松水 \u003cbr\u003eProducing Area: Niimi-Okayama\/ Japan \u003cbr\u003eProfile: Honesuki Kaku \u003cbr\u003eSize: 175mm \u003cbr\u003eSteel Type: Carbon Steel \u003cbr\u003eSteel: Blue (Aogami) Super, Soft Stainless Clad \u003cbr\u003eHandle: Rosewood \u0026amp; Pakka Ferrule Octagonal \u003cbr\u003eHand Orientation: Ambidextrous\u003c\/div\u003e","brand":"Takeda","offers":[{"title":"Default Title","offer_id":12100958191732,"sku":"FAA-AC206-HA180","price":750.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/files\/FullSizeRender_096cb4c3-c448-4c6f-ae65-9e4035fd1e5a.jpg?v=1758312537"},{"product_id":"takeda-nas-blue-super-br-180mm-yanagiba-small","title":"Takeda NAS Yanagiba 180mm Maple Handle (Small)","description":"\u003cdiv\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv\u003e\n\u003cstrong\u003e*Please note that Takeda's knives vary from knife to knife, making each blade unique. There may be some slight variations from the photo presented here. \u003cbr\u003e\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv\u003eShosui Takeda is a third-generation blacksmith from Niimi, Okayama. His pursuit to improve with each knife he makes is evident in every blade. He and his two workers have been making the same style of kitchen knives for decades. Takeda san has worked to perfect one of the most challenging steels for a blacksmith to forge. Hitachi Blue Super steel boasts one of the best edge retentions of any steel, it is also very difficult to work with. Takeda is regarded as one of the few knife-makers to master this material, and yet he continues to improve.\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv\u003e\u003cspan data-sheets-userformat='{\"2\":14849,\"3\":{\"1\":0},\"12\":0,\"14\":{\"1\":2,\"2\":0},\"15\":\"Arial\",\"16\":11}' data-sheets-value=\"{\u0026quot;1\u0026quot;:2,\u0026quot;2\u0026quot;:\u0026quot;A slicer ('Sujiihki' in Japanese) is a valuable tool for skinning, trimming and\/or portioning protein items (fillet of salmon or turkey breast). Depending on the length, professionals use it as a utility blade or use it during service on the line. For home cooks, a slicer is a great blade for those special times of the year where you want to get even slices without striations on your turkey breasts and other roasts.\u0026quot;}\"\u003eA slicer is a valuable tool for skinning, trimming and\/or portioning protein items (fillet of salmon or turkey breast). Depending on the length, professionals use it as a utility blade or use it during service on the line. For home cooks, a slicer is a great blade for those special times of the year where you want to get even slices without striations on your turkey breasts and other roasts.\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp\u003eBrand: Takeda 武田刃物 \u003cbr\u003eBlacksmith: Shosui Takeda 武田 松水 \u003cbr\u003eProducing Area: Niimi-Okayama\/ Japan \u003cbr\u003eProfile: Yanagiba \u003cbr\u003eSize: 180mm \u003cbr\u003eSteel Type: Carbon Steel \u003cbr\u003eSteel: Blue (Aogami) Super, Soft Stainless Clad \u003cbr\u003eHandle: \u003cspan data-mce-fragment=\"1\"\u003eMaple \u0026amp; Pakka Ferrule Octagonal\u003c\/span\u003e\u003cbr\u003eHand Orientation: Ambidextrous\u003c\/p\u003e","brand":"Takeda","offers":[{"title":"Default Title","offer_id":39414769025118,"sku":"FAA-AC206-IA180","price":540.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/files\/20241204-120108.jpg?v=1733331955"},{"product_id":"hd2-gyuto","title":"Konosuke HD2 Gyuto 240mm Ebony Handle (with Sheath)","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\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..).\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eWe at Tosho are extremely proud to be their partners, and look forward to the next shipment!\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe HD2 \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eline is made from\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e 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. \u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eA chef's knife ('Gyuto' in Japanese) is the most versatile blade that can handle almost anything in the kitchen. Their shape and often generous edge length mean that whether it's cutting small tomatoes or portioning a large roast, you can do it with one blade. Most cooks have multiple chef's knives and it is not hard to justify getting one more when it has so much utility.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003eBrand: Konosuke 幸之祐 \u003cbr\u003eProducing Area: Sakai-Osaka\/ Japan \u003cbr\u003eProfile: Gyuto \u003cbr\u003eSize: 240mm \u003cbr\u003eSteel Type: Semi Stainless Steel \u003cbr\u003eSteel: Mono HD2 \u003cbr\u003eHandle: Ebony \u0026amp; Buffalo Horn Ferrule Octagonal \u003cbr\u003eTotal Length: 387mm~391mm \u003cbr\u003eEdge Length: 232mm \u003cbr\u003eHandle to Tip Length: 246mm \u003cbr\u003eBlade Height: 48mm \u003cbr\u003eThickness: 2.3mm \u003cbr\u003eHandle Length: 140mm~144mm \u003cbr\u003eWeight: 190g \u003cbr\u003eHand Orientation: Ambidextrous\u003cbr\u003e\u003c\/p\u003e","brand":"Konosuke","offers":[{"title":"Black","offer_id":12119733502068,"sku":"AAA-CE04-FA240","price":605.0,"currency_code":"CAD","in_stock":false},{"title":"Blonde","offer_id":12248613650548,"sku":"AAA-CE04-FA241","price":605.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/products\/KonosukeHD2Gyuto240mmEbonyHandle_NoSheath__Left.jpg?v=1675453626"},{"product_id":"nas-blue-super-br-bunka","title":"Takeda NAS Bunka 180mm Rosewood Handle (Medium)","description":"\u003cp\u003e\u003ciframe title=\"YouTube video player\" src=\"https:\/\/www.youtube.com\/embed\/UWkepGIEKdo\" height=\"315\" width=\"460\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cmeta charset=\"utf-8\"\u003e*Please note that Takeda's knives vary from knife to knife, making each blade unique. There may be some slight variations from the photo presented here.\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv\u003eShosui Takeda is a third-generation blacksmith from Niimi, Okayama. His pursuit to improve with each knife he makes is evident in every blade. He and his two workers have been making the same style of kitchen knives for decades. Takeda san has worked to perfect one of the most challenging steels for a blacksmith to forge. Hitachi Blue Super steel boasts one of the best edge retentions of any steel, it is also very difficult to work with. Takeda is regarded as one of the few knife-makers to master this material, and yet he continues to improve.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eA Bunka is a Santoku (an all-purpose knife) with a kiritsuke-tip. The accentuated tip is great for delicate work, whilst sharing the same versatility as the Santoku. It is a great knife as an addition to an existing all-purpose blade or as a first all-purpose knife for any cook.\u003cbr\u003e\n\u003c\/div\u003e\n\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 1.4em;\"\u003e\u003c\/span\u003eBrand: Takeda 武田刃物 \u003cbr\u003eBlacksmith: Shosui Takeda 武田 松水 \u003cbr\u003eProducing Area: Niimi-Okayama\/ Japan \u003cbr\u003eProfile: Bunka \u003cbr\u003eSize: 180mm \u003cbr\u003eSteel Type: Carbon Steel \u003cbr\u003eSteel: Blue (Aogami) Super, Soft Stainless Clad \u003cbr\u003eHandle: \u003cmeta charset=\"utf-8\"\u003eRosewood \u0026amp; Pakka Ferrule Octagonal \u003cbr\u003eHand Orientation: Ambidextrous\u003c\/div\u003e","brand":"Takeda","offers":[{"title":"Default Title","offer_id":12100951572596,"sku":"FAA-AC206-EA180","price":540.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/files\/bunka1.jpg?v=1780324008"},{"product_id":"nas-blue-super-br-chinese-cleaver1","title":"Takeda NAS Chinese Cleaver 240mm Rosewood Handle (Large)","description":"\u003cdiv\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cstrong\u003e*Please note that Takeda's knives vary from knife to knife, making each blade unique. There may be some slight variations from the photo presented here.\u003cbr\u003e\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003eShosui Takeda is a third-generation blacksmith from Niimi, Okayama. His pursuit to improve with each knife he makes is evident in every blade. He and his two workers have been making the same style of kitchen knives for decades. Takeda san has worked to perfect one of the most challenging steels for a blacksmith to forge. Hitachi Blue Super steel boasts one of the best edge retentions of any steel, it is also very difficult to work with. Takeda is regarded as one of the few knife-makers to master this material, and yet he continues to improve.\u003c\/div\u003e\n\u003cspan\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cp\u003eA Chinese cleaver is an all-purpose blade that is gaining huge popularity in North America recently for its utility and efficiency. Despite its bone-cleaver-esque shape, it is\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eabsolutely not for going through bones\u003c\/strong\u003e, but for slicing, pulverizing, and chopping produce and boneless protein (for going through bones we recommend\u003cspan\u003e \u003c\/span\u003e\u003ca title=\"Kanehide Meat Cleaver\" href=\"https:\/\/www.toshoknifearts.com\/products\/aaa-271-01-zm160?_pos=1\u0026amp;_sid=533ba2dd1\u0026amp;_ss=r\"\u003ethis meat cleaver\u003c\/a\u003e). Given the size, it does require some adjustment and usage research.  Not for the faint of heart, but once you get into it, it is highly addictive!\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003eBrand: Takeda 武田刃物 \u003cbr\u003eBlacksmith: Shosui Takeda 武田 松水 \u003cbr\u003eProducing Area: Niimi-Okayama\/ Japan \u003cbr\u003eProfile: Chinese Cleaver \u003cbr\u003eSize: 240mm \u003cbr\u003eSteel Type: Carbon Steel \u003cbr\u003eSteel: Blue (Aogami) Super, Soft Stainless Clad \u003cbr\u003eHandle: Rosewood \u0026amp; Pakka Ferrule Octagonal\u003cbr\u003eHand Orientation: Ambidextrous\u003c\/p\u003e","brand":"Takeda","offers":[{"title":"Default Title","offer_id":12100955832436,"sku":"FAA-AC206-RA240","price":1200.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/files\/cleaver2.jpg?v=1780324102"},{"product_id":"nas-blue-super-br-kiritsuke","title":"Takeda NAS Kiritsuke 248mm Rosewood Handle (Medium)","description":"\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv\u003e\n\u003cstrong\u003e*Please note that Takeda's knives vary from knife to knife, making each blade unique. There may be some slight variations from the photo presented here.\u003cbr\u003e\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003eShosui Takeda is a third-generation blacksmith from Niimi, Okayama. His pursuit to improve with each knife he makes is evident in every blade. He and his two workers have been making the same style of kitchen knives for decades. Takeda san has worked to perfect one of the most challenging steels for a blacksmith to forge. Hitachi Blue Super steel boasts one of the best edge retentions of any steel, it is also very difficult to work with. Takeda is regarded as one of the few knife-makers to master this material, and yet he continues to improve.\u003cbr\u003e\u003cbr\u003eA kiritsuke-gyuto is a chef's knife with a slanted tip from a traditional single-sided blade called a kiritsuke. It is essentially a chef's knife with a twist. It serves the same function as an all-purpose knife, and although some swear that the accentuated tip makes it easier to execute fine cuts, we find that the k-tip mostly offers aesthetic power boost (rough guess 50%).\u003cbr\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 1.4em;\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003c\/span\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 1.4em;\"\u003e\u003cspan data-sheets-userformat='{\"2\":14849,\"3\":{\"1\":0},\"12\":0,\"14\":{\"1\":2,\"2\":2173750},\"15\":\"Roboto, sans-serif\",\"16\":11}' data-sheets-value=\"{\u0026quot;1\u0026quot;:2,\u0026quot;2\u0026quot;:\u0026quot;A kiritsuke-gyuto is a chef's knife with a slanted tip from a traditional single-sided blade called a kiritsuke. It is essentially a chef's knife with a twist. It serves the same function as an all-purpose knife, and although some swear that the accentuated tip makes it easier to execute fine cuts, we find that the k-tip mostly offers aesthetic power boost (rough guess 50%).\u0026quot;}\"\u003e\u003c\/span\u003e\u003c\/span\u003eBrand: Takeda 武田刃物 \u003cbr\u003eBlacksmith: Shosui Takeda 武田 松水 \u003cbr\u003eProducing Area: Niimi-Okayama\/ Japan \u003cbr\u003eProfile: Kiritsuke \u003cbr\u003eSize: 248mm \u003cbr\u003eSteel Type: Carbon Steel \u003cbr\u003eSteel: Blue (Aogami) Super, Soft Stainless Clad \u003cbr\u003eHandle: Rosewood \u0026amp; Pakka Ferrule Octagonal \u003cbr\u003eHand Orientation: Ambidextrous\u003c\/div\u003e","brand":"Takeda","offers":[{"title":"Default Title","offer_id":12100958224500,"sku":"FAA-AC206-UA240","price":675.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/files\/FullSizeRender_d312fd6b-73cf-4e5a-aadc-ba0ab9f454af.jpg?v=1758311524"},{"product_id":"nas-blue-super-br-deba","title":"Takeda NAS Deba 150mm Maple Handle (Medium)","description":"\u003cdiv\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv\u003e\n\u003cstrong\u003e*Please note that Takeda's knives vary from knife to knife, making each blade unique. There may be some slight variations from the photo presented here.\u003cbr\u003e\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003eShosui Takeda is a third-generation blacksmith from Niimi, Okayama. His pursuit to improve with each knife he makes is evident in every blade. He and his two workers have been making the same style of kitchen knives for decades. Takeda san has worked to perfect one of the most challenging steels for a blacksmith to forge. Hitachi Blue Super steel boasts one of the best edge retentions of any steel, it is also very difficult to work with. Takeda is regarded as one of the few knife-makers to master this material, and yet he continues to improve.\u003cbr\u003e\u003cbr\u003eTakeda's Deba is a Japanese fish filleting\/butchery knife that is double-bevelled. Despite its Santoku-like profile, it does not perform well on dense produce; however, it excels in deboning various fish, thanks to its weight and bevel shape. The technique of using a deba is quite different from using a flexible filleting knife (Western-style fish deboning), but in practiced hands, both styles can yield very good results. We recommend a deba for any cook looking to get better at filleting fish and sharpening a wide bevel knife in Japanese fashion.\u003cbr\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 1.4em;\"\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cspan data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003c\/span\u003eBrand: Takeda 武田刃物 \u003cbr\u003eBlacksmith: Shosui Takeda 武田 松水 \u003cbr\u003eProducing Area: Niimi-Okayama\/ Japan \u003cbr\u003eProfile: Deba \u003cbr\u003eSize: 150mm \u003cbr\u003eSteel Type: Carbon Steel \u003cbr\u003eSteel: Blue (Aogami) Super, Soft Stainless Clad \u003cbr\u003eHandle: Maple \u0026amp; Pakka Ferrule Octagonal \u003cbr\u003eHand Orientation: Ambidextrous\u003cbr\u003e","brand":"Takeda","offers":[{"title":"Default Title","offer_id":12100956618868,"sku":"FAA-AC206-NA150","price":650.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/files\/MTXX-MH20240327_135917351.jpg?v=1711562624"},{"product_id":"nas-blue-super-br-ko-deba","title":"Takeda NAS Ko-Deba 120mm Rosewood Handle","description":"\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cstrong\u003e*Please note that Takeda's knives vary from knife to knife, making each blade unique. There may be some slight variations from the photo presented here.\u003cbr\u003e\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003eShosui Takeda is a third-generation blacksmith from Niimi, Okayama. His pursuit to improve with each knife he makes is evident in every blade. He and his two workers have been making the same style of kitchen knives for decades. Takeda san has worked to perfect one of the most challenging steels for a blacksmith to forge. Hitachi Blue Super steel boasts one of the best edge retentions of any steel, it is also very difficult to work with. Takeda is regarded as one of the few knife-makers to master this material, and yet he continues to improve.\u003cbr\u003e\u003cbr\u003eTakeda's Deba is a Japanese fish filleting\/butchery knife that is double-bevelled. Despite its Santoku-like profile, it does not perform well on dense produce; however, it excels in deboning various fish, thanks to its weight and bevel shape. The technique of using a deba is quite different from using a flexible filleting knife (Western-style fish deboning), but in practiced hands, both styles can yield very good results. We recommend a deba for any cook looking to get better at filleting fish and sharpening a wide bevel knife in Japanese fashion.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp\u003eBrand: Takeda 武田刃物 \u003cbr\u003eBlacksmith: Shosui Takeda 武田 松水 \u003cbr\u003eProducing Area: Niimi-Okayama\/ Japan \u003cbr\u003eProfile: Deba \u003cbr\u003eSize: 120mm \u003cbr\u003eSteel Type: Carbon Steel \u003cbr\u003eSteel: Blue (Aogami) Super, Soft Stainless Clad \u003cbr\u003eHandle: Rosewood \u0026amp; Pakka Ferrule Octagonal\u003cbr\u003eHand Orientation: Ambidextrous\u003c\/p\u003e","brand":"Takeda","offers":[{"title":"Default Title","offer_id":39418845462622,"sku":"FAA-AC206-NA121","price":510.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/files\/MTXX-MH20240327_135738033.jpg?v=1711562688"},{"product_id":"nas-blue-super-br-mini-petit","title":"Takeda NAS Petit 100mm Rosewood Handle (Mini)","description":"\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv\u003e\n\u003cstrong\u003e*Please note that Takeda's knives vary from knife to knife, making each blade unique. There may be some slight variations from the photo presented here. The product photos shows the knife with a Maple handle.\u003cbr\u003e\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003eShosui Takeda is a third-generation blacksmith from Niimi, Okayama. His pursuit to improve with each knife he makes is evident in every blade. He and his two workers have been making the same style of kitchen knives for decades. Takeda san has worked to perfect one of the most challenging steels for a blacksmith to forge. Hitachi Blue Super steel boasts one of the best edge retentions of any steel, it is also very difficult to work with. Takeda is regarded as one of the few knife-makers to master this material, and yet he continues to improve.\u003c\/div\u003e\n\u003cp\u003e\u003cbr\u003eA paring knife is often used for many in-hand tasks such as coring, peeling, and trimming; think apples, artichokes, various fruits and garlic etc. It is an extremely versatile tool that when you get a really good one, you start to wonder how you managed to cook all these years without it.\u003c\/p\u003e\nBrand: Takeda 武田刃物\u003c\/div\u003e\n\u003cdiv\u003eBlacksmith: Shosui Takeda 武田 松水\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp\u003eProducing Area: Niimi-Okayama\/ Japan \u003cbr\u003eProfile: Petit \u003cbr\u003eSize: 100mm \u003cbr\u003eSteel Type: Carbon Steel \u003cbr\u003eSteel: Blue (Aogami) Super, Soft Stainless Clad \u003cbr\u003eHandle: Rosewood \u0026amp; Pakka Ferrule Octagonal \u003cbr\u003eHand Orientation: Ambidextrous\u003cbr\u003e\u003c\/p\u003e","brand":"Takeda","offers":[{"title":"Default Title","offer_id":39414781771870,"sku":"FAA-AC206-BC90","price":510.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/files\/99494A6F-87A3-4897-8A5B-CDE2C6002BAD.jpg?v=1758312726"},{"product_id":"nas-blue-super-br-petit","title":"Takeda NAS Petit 130mm ~ 150mm Rosewood Handle","description":"\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cmeta charset=\"utf-8\"\u003e \u003cstrong\u003e \u003c\/strong\u003e\u003cstrong\u003e*Please note that Takeda's knives vary from knife to knife, making each blade unique. There may be some slight variations from the photo presented here.\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003e\n\u003c\/div\u003e\n\u003cp\u003eShosui Takeda is a third-generation blacksmith from Niimi, Okayama. His pursuit to improve with each knife he makes is evident in every blade. He and his two workers have been making the same style of kitchen knives for decades. Takeda san has worked to perfect one of the most challenging steels for a blacksmith to forge. Hitachi Blue Super steel boasts one of the best edge retentions of any steel, it is also very difficult to work with. Takeda is regarded as one of the few knife-makers to master this material, and yet he continues to improve.\u003cbr\u003e\u003cbr\u003eA petty (utility) knife probably gets used most often after your all-purpose knives. It can be used to cut small fruits, vegetables, and even some smaller cuts of meats (and many many more things, like cutting through plastic wrapping from a grocery trip!) If you have one, for a quick meal for two, you may just get it done without a chef's knife.\u003c\/p\u003e\n\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 1.4em;\"\u003e\u003c\/span\u003eBrand: Takeda 武田刃物\u003c\/div\u003e\n\u003cdiv\u003eBlacksmith: Shosui Takeda 武田 松水\u003c\/div\u003e\n\u003cdiv\u003eProducing Area: Niimi-Okayama\/ Japan\u003c\/div\u003e\n\u003cdiv\u003eProfile: Petit Size: 130mm ~ 150mm\u003c\/div\u003e\n\u003cdiv\u003eSteel Type: Carbon Steel\u003c\/div\u003e\n\u003cdiv\u003eSteel: Blue (Aogami) Super, Soft Stainless Clad\u003c\/div\u003e\n\u003cdiv\u003eHandle: \u003cmeta charset=\"utf-8\"\u003eRosewood \u0026amp; Pakka Ferrule Octagonal\u003c\/div\u003e\n\u003cdiv\u003eHand Orientation: Ambidextrous\u003c\/div\u003e","brand":"Takeda","offers":[{"title":"Default Title","offer_id":39525013028958,"sku":"FAA-AC206-BC150","price":510.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/files\/petit1.jpg?v=1780324569"},{"product_id":"nas-blue-super-br-ko-bocho","title":"Takeda NAS Ko-Bocho 110mm Rosewood Handle","description":"\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv\u003e\n\u003cstrong\u003e*Please note that Takeda's knives vary from knife to knife, making each blade unique. There may be some slight variations from the photo presented here.\u003cbr\u003e\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003eShosui Takeda is a third-generation blacksmith from Niimi, Okayama. His pursuit to improve with each knife he makes is evident in every blade. He and his two workers have been making the same style of kitchen knives for decades. Takeda san has worked to perfect one of the most challenging steels for a blacksmith to forge. Hitachi Blue Super steel boasts one of the best edge retentions of any steel, it is also very difficult to work with. Takeda is regarded as one of the few knife-makers to master this material, and yet he continues to improve.\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cmeta charset=\"utf-8\"\u003e \u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv\u003eA Ko-Bocho is a mini Santoku; an all-purpose blade that is incredibly useful for tight spaces and it is the one that most home cooks should purchase first. Even folks who use paring knives for everything can quickly get used to this blade since it brings so much utility in a compact size.\u003cbr\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp\u003eBrand: Takeda 武田刃物 \u003cbr\u003eBlacksmith: Shosui Takeda 武田 松水 \u003cbr\u003eProducing Area: Niimi-Okayama\/ Japan \u003cbr\u003eProfile: Ko-Bocho \u003cbr\u003eSize: 110mm \u003cbr\u003eSteel Type: Carbon Steel \u003cbr\u003eSteel: Blue (Aogami) Super, Soft Stainless Clad \u003cbr\u003eHandle: Rosewood \u0026amp; Pakka Ferrule Octagonal\u003cbr\u003eHand Orientation: Ambidextrous\u003c\/p\u003e","brand":"Takeda","offers":[{"title":"Default Title","offer_id":12100958322804,"sku":"FAA-AC206-BD110","price":510.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/files\/MTXX-MH20240327_135353651.jpg?v=1711562915"},{"product_id":"nas-blue-super-br-gyuto-210","title":"Takeda NAS Gyuto 210mm Rosewood Handle (Small)","description":"\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv\u003e\n\u003cstrong\u003e*Please note that Takeda's knives vary from knife to knife, making each blade unique. There may be some slight variations from the photo presented here.\u003cbr\u003e\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003eShosui Takeda is a third-generation blacksmith from Niimi, Okayama. His pursuit to improve with each knife he makes is evident in every blade. He and his two workers have been making the same style of kitchen knives for decades. Takeda san has worked to perfect one of the most challenging steels for a blacksmith to forge. Hitachi Blue Super steel boasts one of the best edge retentions of any steel, it is also very difficult to work with. Takeda is regarded as one of the few knife-makers to master this material, and yet he continues to improve.\u003cbr\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003eA chef's knife is the most versatile blade that can handle almost anything in the kitchen. Their shape and often generous edge length mean that whether it's cutting small tomatoes or portioning a large roast, you can do it with one blade. Most cooks have multiple chef's knives and it is not hard to justify getting one more when it has so much utility.\u003c\/div\u003e\n\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 1.4em;\"\u003e \u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cp\u003eBrand: Takeda 武田刃物 \u003cbr\u003eBlacksmith: Shosui Takeda 武田 松水 \u003cbr\u003eProducing Area: Niimi-Okayama\/ Japan \u003cbr\u003eProfile: Gyuto \u003cbr\u003eSize: 210mm \u003cbr\u003eSteel Type: Carbon Steel \u003cbr\u003eSteel: Blue (Aogami) Super, Soft Stainless Clad \u003cbr\u003eHandle: Rosewood \u0026amp; Pakka Ferrule Octagonal \u003cbr\u003eHand Orientation: Ambidextrous\u003c\/p\u003e","brand":"Takeda","offers":[{"title":"Default Title","offer_id":12100957405300,"sku":"FAA-AC206-FA210","price":600.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/files\/gyutosmall1.jpg?v=1780324206"},{"product_id":"hinoki-japanese-cypress-cutting-board","title":"Kaneshige Hinoki Cutting Board with Rosewood Foot","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003e*Please note these are considered \u003c\/span\u003e\u003ca href=\"https:\/\/www.toshoknifearts.com\/pages\/shipping\"\u003e\u003cem\u003eoversized products\u003c\/em\u003e\u003c\/a\u003e\u003cspan\u003e for shipping purposes.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eBrand: \u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eKaneshige 堺金重 \u003c\/span\u003e\u003cbr\u003eMaterial: Hinoki (Japanese Cypress) with Rosewood Foot\u003cbr\u003e\u003cbr\u003eThese lightweight cutting boards are great for tight kitchens, and easier on your blades' edges than bamboo or hardwood (side grain) cutting boards.  We also have gotten positive feedback from folks taking these to camping trips! The foot rotates when you need to store these upright, making it easy to dry evenly. \u003cbr\u003e\u003cbr\u003eDo oil these regularly (we recommend \u003ca title=\"Kurobara Tsubaki Oil\" href=\"https:\/\/www.toshoknifearts.com\/products\/tmfyg-011?_pos=1\u0026amp;_sid=b3a21c0d2\u0026amp;_ss=r\"\u003ethese\u003c\/a\u003e), and no dishwashers, please! \u003cbr\u003e\u003cbr\u003eSome tips we would like to share with you about the cutting boards:\u003cbr\u003e\u003cbr\u003e1. Damp the surface with a bit of water before use to close the pores of the wood. This will help prevent odors like garlic or onions from sticking to the board.\u003cbr\u003e\u003cbr\u003e2. Do not use serrated knives such as bread knives on these soft boards. Serrated edges will easily gouge the surface. These soft boards are wonderful and gentle against your other kitchen knives and will prolong edge life compared to harder cutting surfaces.\u003cbr\u003e\u003cbr\u003e3. Use a rubber mat underneath the board to anchor it to a countertop or kitchen surface to keep it in place. Avoid using a damp towel to anchor the board. Since hinoki is a porous wood, it will absorb the water from the damp towel if kept underneath for a long period of time and cause it to warp.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan style=\"color: rgb(255, 42, 0);\"\u003e\u003cstrong\u003eIn search of the perfect non-slip mat to anchor your cutting board during use? \u003cbr\u003eLook into the \u003ca title=\"Naniwa Tabletop Work Mat\" href=\"https:\/\/toshoknifearts.com\/products\/naniwa-tabletop-work-mat?_pos=1\u0026amp;_sid=28577d02c\u0026amp;_ss=r\" style=\"color: rgb(255, 42, 0);\"\u003eNaniwa Tabletop Work Mat\u003c\/a\u003e!\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e4. If the board does warp, you can flatten it at home if you have a steam iron. Simply steam the concaved surface up with a large damp towel big enough to cover the entire board on a flat surface. Steam on high heat using gentle pressure. Once the board is flat against your surface, remove the towel and let the board dry upright against the wall or upright in a dish rack.\u003cbr\u003e\u003c\/p\u003e","brand":"Kaneshige","offers":[{"title":"Medium 360mm x 200mm x 13mm","offer_id":3320259077,"sku":"C-2","price":80.0,"currency_code":"CAD","in_stock":false},{"title":"Large 390mm x 240mm x 13mm","offer_id":663271866384,"sku":"C-3","price":95.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/products\/20210218_151317.jpg?v=1613681510"},{"product_id":"offset-stainless-tweezer","title":"Tosho Knife Arts Cranked Offset Tweezers","description":"\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eTosho’s stainless steel tweezers make excellent instruments for plating purposes, and more!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThese handy tools deliver precision and efficiency in the same package. When you pick up one of these tweezers, the first thing you may notice is how springy these are to the touch. No more spreading open those limp tweezers which end up breaking! \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eFrom arranging tempered chocolate shards, plating pasta, to adorning dishes with herbal garnishes and more, these tweezers will deliver reliably without compromising comfort.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eIn addition, the longer versions can be used as a substitute for tongs to flip protein on a grill or BBQ. The ridges at the end of the forceps provide extra traction when gripping slippery ingredients, and their stainless steel construction makes them easy to wash after each use.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eBrand: Tosho Knife Arts\u003c\/p\u003e","brand":"Tosho Knife Arts","offers":[{"title":"140mm (5.5 inches)","offer_id":40223919374430,"sku":"AM-COT-5.5","price":12.0,"currency_code":"CAD","in_stock":true},{"title":"150mm (6 inches)","offer_id":3383929029,"sku":"AN-COT-6","price":14.0,"currency_code":"CAD","in_stock":true},{"title":"178mm (7 inches)","offer_id":40223922159710,"sku":"AO-COT-7","price":15.0,"currency_code":"CAD","in_stock":true},{"title":"200mm (7.8 inches)","offer_id":3383929157,"sku":"AP-COT-7.8","price":16.0,"currency_code":"CAD","in_stock":true},{"title":"254mm (10 inches)","offer_id":40223922389086,"sku":"AQ-COT-10","price":18.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/products\/TOSHO_CRANKED_OFFSET_TWEEZER_270.jpg?v=1553021119"},{"product_id":"hinoki-japanese-cypress-br-cutting-board-with-box","title":"Kaneshige Hinoki Cutting Board","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003e*Please note these are considered \u003c\/span\u003e\u003ca href=\"https:\/\/www.toshoknifearts.com\/pages\/shipping\"\u003e\u003cem\u003eoversized products\u003c\/em\u003e\u003c\/a\u003e\u003cspan\u003e for shipping purposes.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eBrand: \u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eKaneshige 堺金重 \u003c\/span\u003e\u003cbr\u003eMaterial: Hinoki (Japanese Cypress) wood\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThese lightweight cutting boards are great for any kitchens, and easier on your blades' edges than bamboo or hardwood (side grain) cutting boards. These are large enough to prep comfortably, without the struggle to fit them into a sink for washing afterward. These are amazing as gifts that will impress the recipient in more ways than one. (hint: the perfume from the cypress wood when you open the box is incredible!)\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eDo oil these regularly (we recommend \u003c\/span\u003e\u003ca title=\"Kurobara Tsubaki Oil\" href=\"https:\/\/www.toshoknifearts.com\/products\/tmfyg-011?_pos=1\u0026amp;_sid=b3a21c0d2\u0026amp;_ss=r\"\u003ethese\u003c\/a\u003e\u003cspan\u003e), and handwash, please! \u003cbr\u003e\u003cbr\u003eSome tips we would like to share with you about the cutting boards:\u003cbr\u003e\u003cbr\u003e1. Damp the surface with a bit of water before use to close the pores of the wood. This will help prevent odors like garlic or onions from sticking to the board.\u003cbr\u003e\u003cbr\u003e2. Do not use serrated knives such as bread knives on these soft boards. Serrated edges will easily gouge the surface. These soft boards are wonderful and gentle against your other kitchen knives and will prolong edge life compared to harder cutting surfaces.\u003cbr\u003e\u003cbr\u003e3. Use a rubber mat underneath the board to anchor it to a countertop or kitchen surface to keep it in place. Avoid using a damp towel to anchor the board. Since hinoki is a porous wood, it will absorb the water from the damp towel if kept underneath for a long period of time and cause it to warp.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cspan style=\"color: rgb(255, 42, 0);\"\u003e\u003cstrong\u003eIn search of the perfect non-slip mat to anchor your cutting board during use? \u003cbr\u003eLook into the \u003ca title=\"Naniwa Tabletop Work Mat\" href=\"https:\/\/toshoknifearts.com\/products\/naniwa-tabletop-work-mat?_pos=1\u0026amp;_sid=28577d02c\u0026amp;_ss=r\" style=\"color: rgb(255, 42, 0);\"\u003eNaniwa Tabletop Work Mat\u003c\/a\u003e!\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e4. If the board does warp, you can flatten it at home if you have a steam iron. Simply steam the concaved surface up with a large damp towel big enough to cover the entire board on a flat surface. Steam on high heat using gentle pressure. Once the board is flat against your surface, remove the towel and let the board dry upright against the wall or upright in a dish rack.\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Kaneshige","offers":[{"title":"390mm x 200mm x 20mm","offer_id":40262272024670,"sku":"B-1","price":105.0,"currency_code":"CAD","in_stock":false},{"title":"420mm x 240mm x 20mm","offer_id":40262271729758,"sku":"B-2","price":125.0,"currency_code":"CAD","in_stock":false},{"title":"450mm x 300mm x 20mm","offer_id":40262271598686,"sku":"B-3","price":145.0,"currency_code":"CAD","in_stock":false},{"title":"480mm x 300mm x 13mm","offer_id":31410615386206,"sku":"D-3","price":110.0,"currency_code":"CAD","in_stock":false},{"title":"600mm x 300mm x 20mm","offer_id":41213221961822,"sku":"B-4","price":180.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/files\/MTXX-MH20231230_123635341.jpg?v=1703958666"},{"product_id":"takeda-as-blue-super-br-240mm-sasanoha-large","title":"Takeda NAS Sasanoha 240mm Rosewood Handle (Large)","description":"\u003cdiv\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cstrong\u003e*Please note that Takeda's knives vary from knife to knife, making each blade unique. There may be some slight variations from the photo presented here.\u003cbr\u003e\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003eShosui Takeda is a third-generation blacksmith from Niimi, Okayama. His pursuit to improve with each knife he makes is evident in every blade. He and his two workers have been making the same style of kitchen knives for decades. Takeda san has worked to perfect one of the most challenging steels for a blacksmith to forge. Hitachi Blue Super steel boasts one of the best edge retentions of any steel, it is also very difficult to work with. Takeda is regarded as one of the few knife-makers to master this material, and yet he continues to improve.\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cmeta charset=\"utf-8\"\u003e \u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\u003cspan data-sheets-value=\"{\u0026quot;1\u0026quot;:2,\u0026quot;2\u0026quot;:\u0026quot;A chef's knife ('Gyuto' in Japanese) is the most versatile blade that can handle almost anything in the kitchen. Their shape and often generous edge length mean that whether it's cutting small tomatoes or portioning a large roast, you can do it with one blade. Most cooks have multiple chef's knives and it is not hard to justify getting one more when it has so much utility.\u0026quot;}\" data-sheets-userformat='{\"2\":14849,\"3\":{\"1\":0},\"12\":0,\"14\":{\"1\":2,\"2\":0},\"15\":\"Arial\",\"16\":11}'\u003eA chef's knife is the most versatile blade that can handle almost anything in the kitchen. Their shape and often generous edge length mean that whether it's cutting small tomatoes or portioning a large roast, you can do it with one blade. Most cooks have multiple chef's knives and it is not hard to justify getting one more when it has so much utility.\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp\u003eBrand: Takeda 武田刃物 \u003cbr\u003eBlacksmith: Shosui Takeda 武田 松水 \u003cbr\u003eProducing Area: Niimi-Okayama\/ Japan \u003cbr\u003eProfile: Sasanoha \u003cbr\u003eSize: 240mm \u003cbr\u003eSteel Type: Carbon Steel \u003cbr\u003eSteel: Blue (Aogami) Super, Soft Iron Clad \u003cbr\u003eHandle: Rosewood \u0026amp; Pakka Ferrule Octagonal \u003cbr\u003eHand Orientation: Ambidextrous\u003c\/p\u003e","brand":"Takeda","offers":[{"title":"Default Title","offer_id":12100948426868,"sku":"FAA-AC106-FC240","price":675.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/files\/20241204-112930.jpg?v=1733330017"},{"product_id":"takeda-nas-blue-super-br-120mm-nakiri-small1","title":"Takeda NAS Ko Nakiri 90mm Rosewood Handle (Small)","description":"\u003cdiv\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv\u003e\n\u003cstrong\u003e*Please note that Takeda's knives vary from knife to knife, making each blade unique. There may be some slight variations from the photo presented here.\u003cbr\u003e\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eShosui Takeda is a third-generation blacksmith from Niimi, Okayama. His pursuit to improve with each knife he makes is evident in every blade. He and his two workers have been making the same style of kitchen knives for decades. Takeda san has worked to perfect one of the most challenging steels for a blacksmith to forge. Hitachi Blue Super steel boasts one of the best edge retentions of any steel, it is also very difficult to work with. Takeda is regarded as one of the few knife-makers to master this material, and yet he continues to improve.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cspan data-sheets-value='{\"1\":2,\"2\":\"Nakiri is a versatile blade that excels in processing large amounts of vegetables and the rectangular shape is also very useful to pick up all the chopped bits!\"}' data-sheets-userformat='{\"2\":14849,\"3\":{\"1\":0},\"12\":0,\"14\":{\"1\":2,\"2\":0},\"15\":\"Arial\",\"16\":11}'\u003eNakiri is a versatile blade that excels in processing large amounts of vegetables and the rectangular shape is also very useful to pick up all the chopped bits!\u003cbr\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp\u003eBrand: Takeda 武田刃物 \u003cbr\u003eBlacksmith: Shosui Takeda 武田 松水 \u003cbr\u003eProducing Area: Niimi-Okayama\/ Japan \u003cbr\u003eProfile: Nakiri \u003cbr\u003eSize: 90mm \u003cbr\u003eSteel Type: Carbon Steel \u003cbr\u003eSteel: Blue (Aogami) Super, Soft Stainless Clad \u003cbr\u003eHandle: Rosewood \u0026amp; Pakka Ferrule Octagonal \u003cbr\u003eHand Orientation: Ambidextrous\u003c\/p\u003e\n\u003cdiv id=\"gtx-trans\" style=\"position: absolute; left: 101px; top: 265.691px;\"\u003e\n\u003cdiv class=\"gtx-trans-icon\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Takeda","offers":[{"title":"Default Title","offer_id":12100958519412,"sku":"FAA-AC206-DA120","price":510.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/files\/konakiri1.jpg?v=1780324423"},{"product_id":"takeda-nas-blue-super-br-210mm-kiritsuke-small","title":"Takeda NAS Kiritsuke 224mm Rosewood Handle (Small)","description":"\u003cp\u003e\u003ciframe width=\"460\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/Qoi7eHcH2nA\" title=\"YouTube video player\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cmeta charset=\"utf-8\"\u003e*Please note that Takeda's knives vary from knife to knife, making each blade unique. There may be some slight variations from the photo presented here.\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv\u003eShosui Takeda is a third-generation blacksmith from Niimi, Okayama. His pursuit to improve with each knife he makes is evident in every blade. He and his two workers have been making the same style of kitchen knives for decades. Takeda san has worked to perfect one of the most challenging steels for a blacksmith to forge. Hitachi Blue Super steel boasts one of the best edge retentions of any steel, it is also very difficult to work with. Takeda is regarded as one of the few knife-makers to master this material, and yet he continues to improve.\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cmeta charset=\"utf-8\"\u003e \u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cspan data-sheets-userformat='{\"2\":14849,\"3\":{\"1\":0},\"12\":0,\"14\":{\"1\":2,\"2\":2173750},\"15\":\"Roboto, sans-serif\",\"16\":11}' data-sheets-value=\"{\u0026quot;1\u0026quot;:2,\u0026quot;2\u0026quot;:\u0026quot;A kiritsuke-gyuto is a chef's knife with a slanted tip from a traditional single-sided blade called a kiritsuke. It is essentially a chef's knife with a twist. It serves the same function as an all-purpose knife, and although some swear that the accentuated tip makes it easier to execute fine cuts, we find that the k-tip mostly offers aesthetic power boost (rough guess 50%).\u0026quot;}\"\u003eA kiritsuke-gyuto is a chef's knife with a slanted tip from a traditional single-sided blade called a kiritsuke. It is essentially a chef's knife with a twist. It serves the same function as an all-purpose knife, and although some swear that the accentuated tip makes it easier to execute fine cuts, we find that the k-tip mostly offers aesthetic power boost (rough guess 50%).\u003cbr\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp\u003eBrand: Takeda 武田刃物 \u003cbr\u003eBlacksmith: Shosui Takeda 武田 松水 \u003cbr\u003eProducing Area: Niimi-Okayama\/ Japan \u003cbr\u003eProfile: Kiritsuke Gyuto\u003cbr\u003eSize: 224mm \u003cbr\u003eSteel Type: Carbon Steel \u003cbr\u003eSteel: Blue (Aogami) Super, Soft Stainless Clad \u003cbr\u003eHandle: Rosewood \u0026amp; Pakka Ferrule Octagonal \u003cbr\u003eHand Orientation: Ambidextrous\u003c\/p\u003e","brand":"Takeda","offers":[{"title":"Default Title","offer_id":12100955570292,"sku":"FAA-AC206-EA210","price":600.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/files\/F3312003-C020-4F18-82BE-1F0DD0BC058D.jpg?v=1758312341"},{"product_id":"takeda-nas-blue-super-br-240mm-gyuto-medium","title":"Takeda NAS Gyuto 240mm Rosewood Handle (Medium)","description":"\u003cp\u003e\u003ciframe width=\"460\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/IslO6UmMscE\" title=\"YouTube video player\"\u003e\u003c\/iframe\u003e\u003cbr\u003e\u003cstrong\u003e*Please note that Takeda's knives vary from knife to knife, making each blade unique. There may be some slight variations from the photo presented here.\u003cbr\u003e\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cdiv\u003e\n\u003cdiv\u003eShosui Takeda is a third-generation blacksmith from Niimi, Okayama. His pursuit to improve with each knife he makes is evident in every blade. He and his two workers have been making the same style of kitchen knives for decades. Takeda san has worked to perfect one of the most challenging steels for a blacksmith to forge. Hitachi Blue Super steel boasts one of the best edge retentions of any steel, it is also very difficult to work with. Takeda is regarded as one of the few knife-makers to master this material, and yet he continues to improve.\u003cbr\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eA chef's knife ('Gyuto' in Japanese) is the most versatile blade that can handle almost anything in the kitchen. Their shape and often generous edge length mean that whether it's cutting small tomatoes or portioning a large roast, you can do it with one blade. Most cooks have multiple chef's knives and it is not hard to justify getting one more when it has so much utility.\u003cbr\u003e\u003cbr\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eBrand: Takeda 武田刃物\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\nBlacksmith: Shosui Takeda 武田 松水 \u003cbr\u003eProducing Area: Niimi-Okayama\/ Japan \u003cbr\u003eProfile: Gyuto \u003cbr\u003eSize: 240mm \u003cbr\u003eSteel Type: Carbon Steel \u003cbr\u003eSteel: Blue (Aogami) Super, Soft Stainless Clad \u003cbr\u003eHandle: Rosewood \u0026amp; Pakka Ferrule Octagonal\u003cbr\u003eHand Orientation: Ambidextrous\u003c\/div\u003e","brand":"Takeda","offers":[{"title":"Default Title","offer_id":12100957438068,"sku":"FAA-AC206-FA240","price":675.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/files\/gyutomedium1.jpg?v=1780324244"},{"product_id":"takeda-nas-blue-super-br-270mm-gyuto-large","title":"Takeda NAS Gyuto 270mm Rosewood Handle (Large)","description":"\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cstrong\u003e*Please note that Takeda's knives vary from knife to knife, making each blade unique. There may be some slight variations from the photo presented here.\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv\u003eShosui Takeda is a third-generation blacksmith from Niimi, Okayama. His pursuit to improve with each knife he makes is evident in every blade. He and his two workers have been making the same style of kitchen knives for decades. Takeda san has worked to perfect one of the most challenging steels for a blacksmith to forge. Hitachi Blue Super steel boasts one of the best edge retentions of any steel, it is also very difficult to work with. Takeda is regarded as one of the few knife-makers to master this material, and yet he continues to improve.\u003cbr\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003eA chef's knife is the most versatile blade that can handle almost anything in the kitchen. Their shape and often generous edge length mean that whether it's cutting small tomatoes or portioning a large roast, you can do it with one blade. Most cooks have multiple chef's knives and it is not hard to justify getting one more when it has so much utility.\u003c\/div\u003e\n\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 1.4em;\"\u003e\u003cspan\u003e\u003c\/span\u003e \u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cp\u003eBrand: Takeda 武田刃物 \u003cbr\u003eBlacksmith: Shosui Takeda 武田 松水 \u003cbr\u003eProducing Area: Niimi-Okayama\/ Japan \u003cbr\u003eProfile: Gyuto \u003cbr\u003eSize: 270mm \u003cbr\u003eSteel Type: Carbon Steel \u003cbr\u003eSteel: Blue (Aogami) Super, Soft Stainless Clad \u003cbr\u003eHandle: Rosewood \u0026amp; Pakka Ferrule Octagonal \u003cbr\u003eHand Orientation: Ambidextrous\u003c\/p\u003e","brand":"Takeda","offers":[{"title":"Default Title","offer_id":12100957667444,"sku":"FAA-AC206-FA270","price":750.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/files\/20241204-111449.jpg?v=1733329329"},{"product_id":"takeda-nas-blue-super-br-300mm-gyuto-x-large","title":"Takeda NAS Gyuto 300mm Rosewood Handle (Extra Large)","description":"\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv\u003e\n\u003cstrong\u003e*Please note that Takeda's knives vary from knife to knife, making each blade unique. There may be some slight variations from the photo presented here.\u003cbr\u003e\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003eShosui Takeda is a third-generation blacksmith from Niimi, Okayama. His pursuit to improve with each knife he makes is evident in every blade. He and his two workers have been making the same style of kitchen knives for decades. Takeda san has worked to perfect one of the most challenging steels for a blacksmith to forge. Hitachi Blue Super steel boasts one of the best edge retentions of any steel, it is also very difficult to work with. Takeda is regarded as one of the few knife-makers to master this material, and yet he continues to improve.\u003cbr\u003e\u003cbr\u003eA chef's knife ('Gyuto' in Japanese) is the most versatile blade that can handle almost anything in the kitchen. Their shape and often generous edge length mean that whether it's cutting small tomatoes or portioning a large roast, you can do it with one blade. Most cooks have multiple chef's knives and it is not hard to justify getting one more when it has so much utility.\u003cbr\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 1.4em;\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003c\/span\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cstyle type=\"text\/css\"\u003e\u003c!--\ntd {border: 1px solid #ccc;}br {mso-data-placement:same-cell;}\n--\u003e\u003c\/style\u003e\n\u003cdiv\u003e\n\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 1.4em;\"\u003e\u003cspan data-sheets-value=\"{\u0026quot;1\u0026quot;:2,\u0026quot;2\u0026quot;:\u0026quot;A chef's knife ('Gyuto' in Japanese) is the most versatile blade that can handle almost anything in the kitchen. Their shape and often generous edge length mean that whether it's cutting small tomatoes or portioning a large roast, you can do it with one blade. Most cooks have multiple chef's knives and it is not hard to justify getting one more when it has so much utility.\u0026quot;}\" data-sheets-userformat='{\"2\":14849,\"3\":{\"1\":0},\"12\":0,\"14\":{\"1\":2,\"2\":0},\"15\":\"Arial\",\"16\":11}'\u003e\u003c\/span\u003e\u003c\/span\u003eBrand: Takeda 武田刃物 \u003cbr\u003eBlacksmith: Shosui Takeda 武田 松水 \u003cbr\u003eProducing Area: Niimi-Okayama\/ Japan \u003cbr\u003eProfile: Gyuto \u003cbr\u003eSize: 300mm \u003cbr\u003eSteel Type: Carbon Steel \u003cbr\u003eSteel: Blue (Aogami) Super, Soft Stainless Clad \u003cbr\u003eHandle: Rosewood \u0026amp; Pakka Ferrule Octagonal \u003cbr\u003eHand Orientation: Ambidextrous\u003c\/div\u003e","brand":"Takeda","offers":[{"title":"Default Title","offer_id":12100957700212,"sku":"FAA-AC206-FA300","price":900.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/files\/MTXX-MH20240316_102520328.jpg?v=1710599415"},{"product_id":"takeda-nas-blue-super-br-270mm-yanagiba-x-large","title":"Takeda NAS Yanagiba 270mm Rosewood Handle (Extra Large)","description":"\u003cdiv\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv\u003e\n\u003cstrong\u003e*Please note that Takeda's knives vary from knife to knife, making each blade unique. There may be some slight variations from the photo presented here.\u003cbr\u003e\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003eShosui Takeda is a third-generation blacksmith from Niimi, Okayama. His pursuit to improve with each knife he makes is evident in every blade. He and his two workers have been making the same style of kitchen knives for decades. Takeda san has worked to perfect one of the most challenging steels for a blacksmith to forge. Hitachi Blue Super steel boasts one of the best edge retentions of any steel, it is also very difficult to work with. Takeda is regarded as one of the few knife-makers to master this material, and yet he continues to improve.\u003cbr\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cstyle type=\"text\/css\"\u003e\u003c!--\ntd {border: 1px solid #ccc;}br {mso-data-placement:same-cell;}\n--\u003e\u003c\/style\u003e\n\u003cdiv\u003e\n\u003cspan data-sheets-value=\"{\u0026quot;1\u0026quot;:2,\u0026quot;2\u0026quot;:\u0026quot;A slicer ('Sujiihki' in Japanese) is a valuable tool for skinning, trimming and\/or portioning protein items (fillet of salmon or turkey breast). Depending on the length, professionals use it as a utility blade or use it during service on the line. For home cooks, a slicer is a great blade for those special times of the year where you want to get even slices without striations on your turkey breasts and other roasts.\u0026quot;}\" data-sheets-userformat='{\"2\":14849,\"3\":{\"1\":0},\"12\":0,\"14\":{\"1\":2,\"2\":0},\"15\":\"Arial\",\"16\":11}'\u003eA slicer is a valuable tool for skinning, trimming and\/or portioning protein items (fillet of salmon or turkey breast). Depending on the length, professionals use it as a utility blade or use it during service on the line. For home cooks, a slicer is a great blade for those special times of the year where you want to get even slices without striations on your turkey breasts and other roasts.\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cp\u003e \u003cbr\u003eBrand: Takeda 武田刃物\u003cbr\u003eBlacksmith: Shosui Takeda 武田 松水 \u003cbr\u003eProducing Area: Niimi-Okayama\/ Japan \u003cbr\u003eProfile: Yanagiba \u003cbr\u003eSize: 270mm \u003cbr\u003eSteel Type: Carbon Steel \u003cbr\u003eSteel: Blue (Aogami) Super, Soft Stainless Clad \u003cbr\u003eHandle: Rosewood \u0026amp; Pakka Ferrule Octagonal \u003cbr\u003eHand Orientation: Ambidextrous\u003c\/p\u003e","brand":"Takeda","offers":[{"title":"Default Title","offer_id":12100961140852,"sku":"FAA-AC206-IA270","price":750.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/files\/MTXX-MH20240316_102750746.jpg?v=1710599430"},{"product_id":"takeda-nas-blue-super-br-270mm-sasanoha-x-large","title":"Takeda NAS Sasanoha 270mm Rosewood Handle (Extra Large)","description":"\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv\u003e\n\u003cstrong\u003e*Please note that Takeda's knives vary from knife to knife, making each blade unique. There may be some slight variations from the photo presented here.\u003cbr\u003e\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003eShosui Takeda is a third-generation blacksmith from Niimi, Okayama. His pursuit to improve with each knife he makes is evident in every blade. He and his two workers have been making the same style of kitchen knives for decades. Takeda san has worked to perfect one of the most challenging steels for a blacksmith to forge. Hitachi Blue Super steel boasts one of the best edge retentions of any steel, it is also very difficult to work with. Takeda is regarded as one of the few knife-makers to master this material, and yet he continues to improve.\u003cbr\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cstyle type=\"text\/css\"\u003e\u003c!--\ntd {border: 1px solid #ccc;}br {mso-data-placement:same-cell;}\n--\u003e\u003c\/style\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\u003cspan data-sheets-value=\"{\u0026quot;1\u0026quot;:2,\u0026quot;2\u0026quot;:\u0026quot;A chef's knife ('Gyuto' in Japanese) is the most versatile blade that can handle almost anything in the kitchen. Their shape and often generous edge length mean that whether it's cutting small tomatoes or portioning a large roast, you can do it with one blade. Most cooks have multiple chef's knives and it is not hard to justify getting one more when it has so much utility.\u0026quot;}\" data-sheets-userformat='{\"2\":14849,\"3\":{\"1\":0},\"12\":0,\"14\":{\"1\":2,\"2\":0},\"15\":\"Arial\",\"16\":11}'\u003eA chef's knife is the most versatile blade that can handle almost anything in the kitchen. Their shape and often generous edge length mean that whether it's cutting small tomatoes or portioning a large roast, you can do it with one blade. Most cooks have multiple chef's knives and it is not hard to justify getting one more when it has so much utility.\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp\u003eBrand: Takeda 武田刃物 \u003cbr\u003eBlacksmith: Shosui Takeda 武田 松水 \u003cbr\u003eProducing Area: Niimi-Okayama\/ Japan \u003cbr\u003eProfile: Sasanoha \u003cbr\u003eSize: 270mm \u003cbr\u003eSteel Type: Carbon Steel \u003cbr\u003eSteel: Blue (Aogami) Super, Soft Stainless Clad \u003cbr\u003eHandle: Rosewood \u0026amp; Pakka Ferrule Octagonal \u003cbr\u003eHand Orientation: Ambidextrous\u003c\/p\u003e","brand":"Takeda","offers":[{"title":"Default Title","offer_id":12100960977012,"sku":"FAA-AC206-FC270","price":750.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/files\/20241204-113445.jpg?v=1733330322"},{"product_id":"copy-of-nas-blue-super-br-sasanoha-large","title":"Takeda NAS Sasanoha 190mm Rosewood Handle (Small)","description":"\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003e*Please note that Takeda's knives vary from knife to knife, making each blade unique. There may be some slight variations from the photo presented here.\u003cbr\u003e\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003eShosui Takeda is a third-generation blacksmith from Niimi, Okayama. His pursuit to improve with each knife he makes is evident in every blade. He and his two workers have been making the same style of kitchen knives for decades. Takeda san has worked to perfect one of the most challenging steels for a blacksmith to forge. Hitachi Blue Super steel boasts one of the best edge retentions of any steel, it is also very difficult to work with. Takeda is regarded as one of the few knife-makers to master this material, and yet he continues to improve.\u003cbr\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003eA chef's knife is the most versatile blade that can handle almost anything in the kitchen. Their shape and often generous edge length mean that whether it's cutting small tomatoes or portioning a large roast, you can do it with one blade. Most cooks have multiple chef's knives and it is not hard to justify getting one more when it has so much utility.\u003c\/div\u003e\n\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 1.4em;\"\u003e \u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cp\u003eBrand: Takeda 武田刃物 \u003cbr\u003eBlacksmith: Shosui Takeda 武田 松水 \u003cbr\u003eProducing Area: Niimi-Okayama\/ Japan \u003cbr\u003eProfile: Sasanoha \u003cbr\u003eSize: 190mm \u003cbr\u003eSteel Type: Carbon Steel \u003cbr\u003eSteel: Blue (Aogami) Super, Soft Stainless Clad \u003cbr\u003eHandle: \u003cmeta charset=\"utf-8\"\u003eRosewood \u0026amp; Pakka Ferrule Octagonal \u003cbr\u003eHand Orientation: Ambidextrous\u003c\/p\u003e","brand":"Takeda","offers":[{"title":"Default Title","offer_id":12100960780404,"sku":"FAA-AC206-FC190","price":540.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/files\/sasanohasmall1.jpg?v=1780324543"},{"product_id":"nas-blue-super-br-kogatana","title":"Takeda NAS Kogatana 170mm ~ 200mm","description":"\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cstrong\u003e*Please note that Takeda's knives vary from knife to knife, making each blade unique. There may be some slight variations from the photo presented here.\u003cbr\u003e\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003eShosui Takeda is a third-generation blacksmith from Niimi, Okayama. His pursuit to improve with each knife he makes is evident in every blade. He and his two workers have been making the same style of kitchen knives for decades. Takeda san has worked to perfect one of the most challenging steels for a blacksmith to forge. Hitachi Blue Super steel boasts one of the best edge retentions of any steel, it is also very difficult to work with. Takeda is regarded as one of the few knife-makers to master this material, and yet he continues to improve.\u003cbr\u003e\u003cbr\u003eA Kogatana is a traditional Japanese knife that packs a lot of utility. The carbon steel is easy to sharpen on the stones and it can be used for cleaning mushrooms, light butchery, whittling, opening boxes, letters and more. \u003cbr\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eBrand: Takeda 武田刃物\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eBlacksmith: Shosui Takeda 武田 松水\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eProducing Area: Niimi-Okayama\/ Japan\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eSize: 170mm - 200mm\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eSteel Type: Carbon Steel\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eSteel: Blue (Aogami) Super, Soft Stainless Clad\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eHandle: Stainless Clad Tang\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eHand Orientation: Ambidextrous\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Takeda","offers":[{"title":"Default Title","offer_id":32078185267294,"sku":"FABBB-AC2-182","price":300.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/files\/MTXX-MH20240327_140031583.jpg?v=1711562963"},{"product_id":"takeda-double-sided-br-holding-whetstone","title":"Takeda Hand Whetstone #400\/ #1200","description":"\u003cdiv\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv\u003e\n\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e*To learn how to use this stone, please check \u003c\/span\u003e\u003ca title=\"How to use Takeda Hand-held whetstone\" href=\"https:\/\/www.youtube.com\/watch?v=UB2A8z-WHQw\" style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003ethis video out from Shosui Takeda\u003c\/a\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003ca title=\"How to use Takeda Hand-held whetstone\" href=\"https:\/\/www.youtube.com\/watch?v=UB2A8z-WHQw\"\u003e\u003cbr\u003e\u003c\/a\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\u003c\/div\u003e\n\u003ciframe title=\"How to use Takeda Hand-held whetstone\" src=\"https:\/\/www.youtube.com\/embed\/UB2A8z-WHQw\" height=\"315\" width=\"560\" allowfullscreen=\"\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" frameborder=\"0\"\u003e\u003c\/iframe\u003e\n\u003cdiv\u003eThese handheld sharpening stones are an original design by Shosui Takeda's grandfather.  The handle was an addition to a standard stone design as it was meant for a handy way to hold the stones, but also to protect the wrist from the sharp blades. Takeda Hamono has tested out hundreds of stones with their knives, and found that these are optimal for their knives for easy use. #400 \u0026amp; #1200.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cp\u003eBrand: Takeda 武田刃物 \u003cbr\u003eProduct Type: Whetstone \u003cbr\u003eGrit: #400\/ #1200 \u003cbr\u003eGrain Scale: Rough\/ Middle\u003c\/p\u003e","brand":"Takeda","offers":[{"title":"Default Title","offer_id":12121634406516,"sku":"FAEAA-010-4001200","price":100.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/files\/MTXX-MH20240402_142406678.jpg?v=1712082452"},{"product_id":"diawood-inox-br-kitchen-shears","title":"Diawood INOX Kitchen Shears","description":"\u003cp\u003eA good pair of kitchen shears are an invaluable kitchen tool. Whether it is for spatchcocking a whole chicken for a BBQ, removing fins from fish, cutting open steamed crab legs, or opening a plastic bag (+ opening bottles), these high-quality shears will not disappoint you. \u003c\/p\u003e\n\u003cp\u003eThese Diawood shears are made with fully stainless steel blades and features hollow-ground back which are hallmarks of quality shears that ensure ease of re-sharpening.  \u003c\/p\u003e\n\u003cp\u003eLastly, the blades are fully detachable at the pivot area, making it ease for you to clean thoroughly. \u003c\/p\u003e\n\u003cp\u003eBrand: Diawood \u003cbr\u003eSteel Type: Stainless Steel \u003cbr\u003eSteel: Unclassified (Stainless Steel)\u003c\/p\u003e","brand":"Diawood","offers":[{"title":"Default Title","offer_id":7543791557,"sku":"WSDGB-010","price":70.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/files\/20231123-153720.jpg?v=1700772614"},{"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":"suehiro-arashiyama-6000-br-sharpening-stone","title":"Imanishi Arashiyama Whetstone #6000","description":"\u003cp\u003eA fine grit stone is a great tool for pushing the edge a bit further and creating a near-mirro finish on a wide bevel. A #6000 grit stone gives a very refined edge that allows you treat the ingredients with respect by preserving their texture and integrity. In addition, it is a great range to have for most single sided tools sharpening.\u003c\/p\u003e\n\u003cp\u003eRecommended usage:  This is an interesting stone; you can use it as either a splash-and-go stone or a soaking stone, but you cannot alternate, as this will lead to cracking and breakage. We use it as a soaking stone, making it slightly softer and easier to use for wide bevel polishing, which this stone excels at. It creates a very fine edge but too slippery for our taste, yet makes up for it in creating fantastic contrast in hard and soft steel. We recommend using it with good amount of slurry to prevent soft steel from being scratched, and gentle pressure. \u003c\/p\u003e\n\u003cp\u003eBrand: Imanishi 今西砥石 \u003cbr\u003eProduct Type: Whetstone \u003cbr\u003eGrit: #6000 \u003cbr\u003eGrain Scale: Fine\u003c\/p\u003e","brand":"Imanishi","offers":[{"title":"Default Title","offer_id":12100704370804,"sku":"LCEAA-010-6000","price":75.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/files\/rn-image_picker_lib_temp_983797ef-34ba-45bd-999c-a18e1cc2054b.jpg?v=1743097568"},{"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":"ceramic-br-fine-honing-rod","title":"Idahone Ceramic Fine Honing Rod (with Super Eraser)","description":"\u003cdiv\u003eWe would recommend this rod for people in the food industry where things are super busy and they cannot pull out their leather strop or fine wet stones.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eThis fine honing tool upkeeps a sharp blade\u003cspan data-mce-fragment=\"1\"\u003e without having to remove much steel at all.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr\u003eThis is one of the only rods on the market we would recommend for you to use on forged steel. If you lose the Super Eraser, a regular rubber eraser will be able to clean off the steel deposited in the ceramic rod.\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cbr\u003eBrand: Idahone \u003c\/div\u003e\n\u003cp\u003eProduct Type: Honing Rod\u003cbr\u003eGrit: #3000~#4500 (JIS)\u003cbr\u003eCeramic Rod Length: 300mm\u003cbr\u003eHandle Length: 144mm\u003c\/p\u003e","brand":"Idahone","offers":[{"title":"Default Title","offer_id":10870163909,"sku":"XEEYE-010","price":72.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/products\/Tosho1-24.jpg?v=1529071172"},{"product_id":"takeda-nas-blue-super-br-270mm-kiritsuke","title":"Takeda NAS Kiritsuke 270mm Rosewood Handle (Large)","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003c\/strong\u003e\u003cstrong\u003e*Please note that Takeda's knives vary from knife to knife, making each blade unique. There may be some slight variations from the photo presented here. \u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cdiv\u003eShosui Takeda is a third-generation blacksmith from Niimi, Okayama. His pursuit to improve with each knife he makes is evident in every blade. He and his two workers have been making the same style of kitchen knives for decades. Takeda san has worked to perfect one of the most challenging steels for a blacksmith to forge. Hitachi Blue Super steel boasts one of the best edge retentions of any steel, it is also very difficult to work with. Takeda is regarded as one of the few knife-makers to master this material, and yet he continues to improve.\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cmeta charset=\"utf-8\"\u003e \u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cspan data-sheets-userformat='{\"2\":14849,\"3\":{\"1\":0},\"12\":0,\"14\":{\"1\":2,\"2\":2173750},\"15\":\"Roboto, sans-serif\",\"16\":11}' data-sheets-value=\"{\u0026quot;1\u0026quot;:2,\u0026quot;2\u0026quot;:\u0026quot;A kiritsuke-gyuto is a chef's knife with a slanted tip from a traditional single-sided blade called a kiritsuke. It is essentially a chef's knife with a twist. It serves the same function as an all-purpose knife, and although some swear that the accentuated tip makes it easier to execute fine cuts, we find that the k-tip mostly offers aesthetic power boost (rough guess 50%).\u0026quot;}\"\u003eA kiritsuke-gyuto is a chef's knife with a slanted tip from a traditional single-sided blade called a kiritsuke. It is essentially a chef's knife with a twist. It serves the same function as an all-purpose knife, and although some swear that the accentuated tip makes it easier to execute fine cuts, we find that the k-tip mostly offers aesthetic power boost (rough guess 50%).\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cspan data-sheets-userformat='{\"2\":14849,\"3\":{\"1\":0},\"12\":0,\"14\":{\"1\":2,\"2\":2173750},\"15\":\"Roboto, sans-serif\",\"16\":11}' data-sheets-value=\"{\u0026quot;1\u0026quot;:2,\u0026quot;2\u0026quot;:\u0026quot;A kiritsuke-gyuto is a chef's knife with a slanted tip from a traditional single-sided blade called a kiritsuke. It is essentially a chef's knife with a twist. It serves the same function as an all-purpose knife, and although some swear that the accentuated tip makes it easier to execute fine cuts, we find that the k-tip mostly offers aesthetic power boost (rough guess 50%).\u0026quot;}\"\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cspan data-sheets-userformat='{\"2\":14849,\"3\":{\"1\":0},\"12\":0,\"14\":{\"1\":2,\"2\":2173750},\"15\":\"Roboto, sans-serif\",\"16\":11}' data-sheets-value=\"{\u0026quot;1\u0026quot;:2,\u0026quot;2\u0026quot;:\u0026quot;A kiritsuke-gyuto is a chef's knife with a slanted tip from a traditional single-sided blade called a kiritsuke. It is essentially a chef's knife with a twist. It serves the same function as an all-purpose knife, and although some swear that the accentuated tip makes it easier to execute fine cuts, we find that the k-tip mostly offers aesthetic power boost (rough guess 50%).\u0026quot;}\"\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp\u003eBrand: Takeda 武田刃物 \u003cbr\u003eBlacksmith: Shosui Takeda 武田 松水 \u003cbr\u003eProducing Area: Niimi-Okayama\/ Japan \u003cbr\u003eProfile: Kiritsuke \u003cbr\u003eSize: 270mm \u003cbr\u003eSteel Type: Carbon Steel \u003cbr\u003eSteel: Blue (Aogami) Super, Soft Stainless Clad \u003cbr\u003eHandle: Rosewood \u0026amp; Pakka Ferrule Octagonal \u003cbr\u003eHand Orientation: Ambidextrous\u003c\/p\u003e","brand":"Takeda","offers":[{"title":"Default Title","offer_id":12100958257268,"sku":"FAA-AC206-UA270","price":750.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/files\/rn-image_picker_lib_temp_0f74982f-a02e-4f96-86aa-2354cd7335d6.jpg?v=1733331379"},{"product_id":"takeda-nas-blue-super-br-210mm-chinese-cleaver-small","title":"Takeda NAS Chinese Cleaver 210mm Rosewood Handle (Small)","description":"\u003cdiv\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv\u003e\n\u003cstrong\u003e*Please note that Takeda's knives vary from knife to knife, making each blade unique. There may be some slight variations from the photo presented here.\u003cbr\u003e\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003eShosui Takeda is a third-generation blacksmith from Niimi, Okayama. His pursuit to improve with each knife he makes is evident in every blade. He and his two workers have been making the same style of kitchen knives for decades. Takeda san has worked to perfect one of the most challenging steels for a blacksmith to forge. Hitachi Blue Super steel boasts one of the best edge retentions of any steel, it is also very difficult to work with. Takeda is regarded as one of the few knife-makers to master this material, and yet he continues to improve.\u003c\/div\u003e\n\u003cspan\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cp\u003eA Chinese cleaver is an all-purpose blade that is gaining huge popularity in North America recently for its utility and efficiency. Despite its bone-cleaver-esque shape, it is\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eabsolutely not for going through bones\u003c\/strong\u003e, but for slicing, pulverizing, and chopping produce and boneless protein (for going through bones we recommend\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/www.toshoknifearts.com\/products\/aaa-271-01-zm160?_pos=1\u0026amp;_sid=533ba2dd1\u0026amp;_ss=r\" title=\"Kanehide Meat Cleaver\"\u003ethis meat cleaver\u003c\/a\u003e). Given the size, it does require some adjustment and usage research.  Not for the faint of heart, but once you get into it, it is highly addictive!\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003eBrand: Takeda 武田刃物 \u003cbr\u003eBlacksmith: Shosui Takeda 武田 松水 \u003cbr\u003eProducing Area: Niimi-Okayama\/ Japan \u003cbr\u003eProfile: Chinese Cleaver \u003cbr\u003eSize: 210mm \u003cbr\u003eSteel Type: Carbon Steel \u003cbr\u003eSteel: Blue (Aogami) Super, Soft Stainless Clad \u003cbr\u003eHandle: Rosewood \u0026amp; Pakka Ferrule Octagonal \u003cbr\u003eHand Orientation: Ambidextrous\u003c\/p\u003e","brand":"Takeda","offers":[{"title":"Default Title","offer_id":12100955799668,"sku":"FAA-AC206-RA210","price":1125.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/files\/rn-image_picker_lib_temp_54bfe83b-91c9-4e06-b927-4535d97719b1.jpg?v=1741801565"},{"product_id":"takeda-nas-blue-super-br-100mm-kogatana","title":"Takeda NAS Haru-Chan Kogatana 70mm ~ 120mm","description":"\u003cdiv\u003e\n\u003cmeta charset=\"utf-8\"\u003e \u003cstrong\u003e\u003c\/strong\u003e \u003cstrong\u003e\u003cmeta charset=\"utf-8\"\u003e*Please note that Takeda's knives vary from knife to knife, making each blade unique. There may be some slight variations from the photo presented here.\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003e\n\u003c\/div\u003e\n\u003cdiv\u003eShosui Takeda is a third-generation blacksmith from Niimi, Okayama. His pursuit to improve with each knife he makes is evident in every blade. He and his two workers have been making the same style of kitchen knives for decades. Takeda san has worked to perfect one of the most challenging steels for a blacksmith to forge. Hitachi Blue Super steel boasts one of the best edge retentions of any steel, it is also very difficult to work with. Takeda is regarded as one of the few knife-makers to master this material, and yet he continues to improve.\u003cbr\u003e\u003cbr\u003eA Kogatana is a traditional Japanese knife that packs a lot of utility. The carbon steel is easy to sharpen on the stones and it can be used for cleaning mushrooms, light butchery, whittling, opening boxes, letters and more. \u003cbr\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cp\u003eBrand: Takeda 武田刃物 \u003cbr\u003eBlacksmith: Shosui Takeda 武田 松水 \u003cbr\u003eProducing Area: Niimi-Okayama\/ Japan \u003cbr\u003eSize: 70mm - 120mm \u003cbr\u003eSteel Type: Carbon Steel \u003cbr\u003eSteel: Blue (Aogami) Super, Soft Stainless Clad\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eHandle: Stainless Clad Tang\u003c\/span\u003e\u003cbr\u003eHand Orientation: Ambidextrous\u003c\/p\u003e","brand":"Takeda","offers":[{"title":"Default Title","offer_id":31215435939934,"sku":"FABBB-AC2-100-1","price":300.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/files\/20250227-135038.jpg?v=1740683020"},{"product_id":"tadafusa-blue-2-br-210mm-gyuto","title":"Tadafusa Nashiji Blue #2 Gyuto 210mm Walnut Handle","description":"\u003ciframe width=\"480\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/qkM3bTZLIpo\" title=\"YouTube video player\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture\" allowfullscreen\u003e\u003c\/iframe\u003e\u003cp\u003eThe Tadafusa Nashiji gyuto is a perfect blade to get a taste of carbon steel without the full maintenance headache, thanks to the stainless cladding that protects most of the surface area from rust, while you can enjoy the long edge life and sharpness of blue #2 carbon steel. We find this construction to be the best of both types of steel, and hope more people try out this amazing high-carbon steel!\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eA chef's knife ('Gyuto' in Japanese) is the most versatile blade that can handle almost anything in the kitchen. Their shape and often generous edge length mean that whether it's cutting small tomatoes or portioning a large roast, you can do it with one blade. Most cooks have multiple chef's knives and it is not hard to justify getting one more when it has so much utility.\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003c\/span\u003eBrand: Tadafusa 忠房 \u003cbr\u003eBlacksmith: Tadafusa Blacksmith 忠房 \u003cbr\u003eProducing Area: Sanjo-Niigata\/ Japan \u003cbr\u003eProfile: Gyuto \u003cbr\u003eSize: 210mm \u003cbr\u003eSteel Type: Carbon Steel \u003cbr\u003eSteel: Blue (Aogami) #2, Soft Stainless Clad \u003cbr\u003eHandle: Walnut\u003cbr\u003eTotal Length: 352mm\u003cbr data-mce-fragment=\"1\"\u003eEdge Length: 212mm\u003cbr data-mce-fragment=\"1\"\u003eHandle to Tip Length: 221mm\u003cbr data-mce-fragment=\"1\"\u003eBlade Height: 47.4mm\u003cbr data-mce-fragment=\"1\"\u003eThickness: 4mm\u003cbr data-mce-fragment=\"1\"\u003eHandle Length: 136mm\u003cbr data-mce-fragment=\"1\"\u003eWeight: 183g\u003cbr\u003eHand Orientation: Ambidextrous\u003c\/p\u003e","brand":"Tadafusa","offers":[{"title":"Default Title","offer_id":12119697588340,"sku":"BGA-AE212-FA210","price":265.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/products\/20210205_111322.jpg?v=1625772538"},{"product_id":"konosuke-gs-br-210mm-gyuto-1","title":"Konosuke GS+ Gyuto 210mm Khii Chestnut Handle (with Sheath)","description":"\u003cp\u003e\u003ciframe width=\"460\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/li8k3KPWeKc\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n\u003cp\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..). We at Tosho are extremely proud to be their partners, and look forward to the next shipment!\u003c\/p\u003e\n\u003cdiv\u003eThe GS+ line \u003cspan\u003emade from\u003c\/span\u003e\u003cspan\u003e SLD semi-stainless steel that takes on a keen and wear-resistant edge. It is one of our lightest weight knives that we carry, making extensive food preparation easy on your wrist. 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\n\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003eUnlike the Nashiji line of GS+, these blades are defined by their overall blade thinness and extremely light weight. \u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cspan\u003eA chef's knife ('Gyuto' in Japanese) is the most versatile blade that can handle almost anything in the kitchen. Their shape and often generous edge length mean that whether it's cutting small tomatoes or portioning a large roast, you can do it with one blade. 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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. \u003cbr\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan data-mce-fragment=\"1\"\u003eUnlike the Nashiji line of GS+, these blades are defined by their overall blade thinness and extremely light weight. \u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cspan data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eA chef's knife ('Gyuto' in Japanese) is the most versatile blade that can handle almost anything in the kitchen. Their shape and often generous edge length mean that whether it's cutting small tomatoes or portioning a large roast, you can do it with one blade. 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Gift cards are delivered by e-mail and contain instructions to redeem them at checkout. Our gift cards have no additional processing fees. \u003cbr\u003e\u003cbr\u003e*Gift Cards are non-refundable. Physical gift cards are available in-store only.\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eBrand: Tosho Knife Arts\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Tosho Knife Arts","offers":[{"title":"$10","offer_id":20208799237,"sku":"HAJAA-010-10","price":10.0,"currency_code":"CAD","in_stock":true},{"title":"$15","offer_id":12637952966750,"sku":"HAJAA-010-15","price":15.0,"currency_code":"CAD","in_stock":true},{"title":"$20","offer_id":12117725347956,"sku":"HAJAA-010-20","price":20.0,"currency_code":"CAD","in_stock":true},{"title":"$25","offer_id":20208799365,"sku":"HAJAA-010-25","price":25.0,"currency_code":"CAD","in_stock":true},{"title":"$50","offer_id":20208799493,"sku":"HAJAA-010-50","price":50.0,"currency_code":"CAD","in_stock":true},{"title":"$100","offer_id":20208799621,"sku":"HAJAA-010-100","price":100.0,"currency_code":"CAD","in_stock":true},{"title":"$125","offer_id":39874173108318,"sku":"HAJAA-010-125","price":125.0,"currency_code":"CAD","in_stock":true},{"title":"$150","offer_id":37921445200,"sku":"HAJAA-010-150","price":150.0,"currency_code":"CAD","in_stock":true},{"title":"$200","offer_id":37921433552,"sku":"HAJAA-010-200","price":200.0,"currency_code":"CAD","in_stock":true},{"title":"$250","offer_id":34440026704,"sku":"HAJAA-010-250","price":250.0,"currency_code":"CAD","in_stock":true},{"title":"$300","offer_id":37921453776,"sku":"HAJAA-010-300","price":300.0,"currency_code":"CAD","in_stock":true},{"title":"$350","offer_id":37921458640,"sku":"HAJAA-010-350","price":350.0,"currency_code":"CAD","in_stock":true},{"title":"$400","offer_id":37921464848,"sku":"HAJAA-010-400","price":400.0,"currency_code":"CAD","in_stock":true},{"title":"$450","offer_id":37921469456,"sku":"HAJAA-010-450","price":450.0,"currency_code":"CAD","in_stock":true},{"title":"$500","offer_id":37921479184,"sku":"HAJAA-010-500","price":500.0,"currency_code":"CAD","in_stock":true},{"title":"$203.40 (Sharpening Class Amount After Tax)","offer_id":32286379868254,"sku":"P0005S","price":203.4,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/products\/20191214-103459.jpg?v=1576337760"},{"product_id":"hisamoto-molybdenum-stainless-steel-br-120mm-petty","title":"Morihei Hisamoto INOX Petty 120mm Pakka Handle","description":"\u003cp\u003e\u003ciframe title=\"YouTube video player\" src=\"https:\/\/www.youtube.com\/embed\/J-vSV_zgb1A\" height=\"315\" width=\"460\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\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\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eA petty (utility) knife probably gets used most often after your all-purpose knives. It can be used to cut small fruits, vegetables, and even some smaller cuts of meats (any many many more things, like cutting through plastic wrapping from a grocery trip!) If you have one, for a quick meal for two, you may just get it done without a chef's knife\u003c\/span\u003e. \u003c\/p\u003e\n\u003cp\u003eBrand: Morihei 森平 \u003cbr\u003eProfile: Petty \u003cbr\u003eSize: 120mm \u003cbr\u003eSteel Type: Stainless Steel \u003cbr\u003eSteel: \u003cmeta charset=\"utf-8\"\u003eMono SUS-440\u003cbr\u003eHandle: Pakka Western \u003cbr\u003eTotal Length: 230mm \u003cbr\u003eEdge Length: 125mm \u003cbr\u003eHandle to Tip Length: 133mm \u003cbr\u003eBlade Height: 29mm \u003cbr\u003eThickness: 1.65mm \u003cbr\u003eHandle Length: 98mm \u003cbr\u003eWeight: 70g \u003cbr\u003eHand Orientation: Right Handed\u003c\/p\u003e","brand":"Morihei","offers":[{"title":"Default Title","offer_id":12100836851828,"sku":"AAA-010-BA120","price":140.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/products\/HISAMOTO_130-1.jpg?v=1529071113"},{"product_id":"hisamoto-molybdenum-stainless-steel-br-150mm-petty","title":"Morihei Hisamoto INOX Petty 150mm Pakka Handle","description":"\u003cp\u003e\u003ciframe title=\"YouTube video player\" src=\"https:\/\/www.youtube.com\/embed\/3txrSbkneUI\" height=\"315\" width=\"460\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cbr\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\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eA petty (utility) knife probably gets used most often after your all-purpose knives. It can be used to cut small fruits, vegetables, and even some smaller cuts of meats (any many many more things, like cutting through plastic wrapping from a grocery trip!) If you have one, for a quick meal for two, you may just get it done without a chef's knife\u003c\/span\u003e\u003cspan\u003e. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eBrand: Morihei 森平 \u003cbr\u003eProfile: Petty \u003cbr\u003eSize: 150mm \u003cbr\u003eSteel Type: Stainless Steel \u003cbr\u003eSteel: \u003cmeta charset=\"utf-8\"\u003eMono SUS-440\u003cbr\u003eHandle: Pakka Western \u003cbr\u003eTotal Length: 255mm \u003cbr\u003eEdge Length: 150mm \u003cbr\u003eHandle to Tip Length: 160mm \u003cbr\u003eBlade Height: 28mm \u003cbr\u003eThickness: 1.55mm \u003cbr\u003eHandle Length: 104mm \u003cbr\u003eWeight: 81g \u003cbr\u003eHand Orientation: Right Handed\u003c\/p\u003e","brand":"Morihei","offers":[{"title":"Default Title","offer_id":31247139897438,"sku":"AAA-010-BA150","price":145.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/products\/HISAMOTO_150-1.jpg?v=1616786140"},{"product_id":"hisamoto-molybdenum-stainless-steel-br-210mm-gyuto","title":"Morihei Hisamoto INOX Gyuto 210mm Pakka Handle","description":"\u003cp\u003e\u003ciframe title=\"YouTube video player\" src=\"https:\/\/www.youtube.com\/embed\/1qpSP_f2vQ0\" height=\"315\" width=\"460\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\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\u003eA chef's knife ('Gyuto' in Japanese) is the most versatile blade that can handle almost anything in the kitchen. Their shape and often generous edge length mean that whether it's cutting small tomatoes or portioning a large roast, you can do it with one blade. Most cooks have multiple chef's knives and it is not hard to justify getting one more when it has so much utility. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eBrand: Morihei 森平 \u003cbr\u003eProfile: Gyuto \u003cbr\u003eSize: 210mm \u003cbr\u003eSteel Type: Stainless Steel \u003cbr\u003eSteel: \u003cmeta charset=\"utf-8\"\u003eMono SUS-440\u003cbr\u003eHandle: Pakka Western \u003cbr\u003eTotal Length: 328mm \u003cbr\u003eEdge Length: 210mm \u003cbr\u003eHandle to Tip Length: 216mm \u003cbr\u003eBlade Height: 47mm \u003cbr\u003eThickness: 1.8mm \u003cbr\u003eHandle Length: 119mm \u003cbr\u003eWeight: 161g \u003cbr\u003eHand Orientation: Right Handed\u003c\/p\u003e","brand":"Morihei","offers":[{"title":"Default Title","offer_id":12100836753524,"sku":"AAA-010-FA210","price":205.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/products\/HISAMOTO_210-1.jpg?v=1529071112"},{"product_id":"hisamoto-molybdenum-stainless-steel-br-240mm-gyuto","title":"Morihei Hisamoto INOX Gyuto 240mm 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\u003eA chef's knife ('Gyuto' in Japanese) is the most versatile blade that can handle almost anything in the kitchen. Their shape and often generous edge length mean that whether it's cutting small tomatoes or portioning a large roast, you can do it with one blade. Most cooks have multiple chef's knives and it is not hard to justify getting one more when it has so much utility. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eBrand: Morihei 森平 \u003cbr\u003eProfile: Gyuto \u003cbr\u003eSize: 240mm \u003cbr\u003eSteel Type: Stainless Steel \u003cbr\u003eSteel: \u003cmeta charset=\"utf-8\"\u003eMono SUS-440\u003cbr\u003eHandle: Pakka Western \u003cbr\u003eTotal Length: 363mm \u003cbr\u003eEdge Length: 240mm \u003cbr\u003eHandle to Tip Length: 247mm \u003cbr\u003eBlade Height: 49mm \u003cbr\u003eThickness: 2.1mm \u003cbr\u003eHandle Length: 199mm \u003cbr\u003eWeight: 226g \u003cbr\u003eHand Orientation: Right Handed\u003c\/p\u003e","brand":"Morihei","offers":[{"title":"Default Title","offer_id":12100836720756,"sku":"AAA-010-FA240","price":265.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/products\/MoriheiHisamotoINOXGyuto240mmPakkaHandle_Right.jpg?v=1675455018"},{"product_id":"hisamoto-stainless-steel-240mm-sujihiki-kiristuke-tip-br-pakka-western","title":"Morihei Hisamoto INOX Sujihiki 240mm 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\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eA slicer ('Sujiihki' in Japanese) is a valuable tool for skinning, trimming and\/or portioning protein items (fillet of salmon or turkey breast). Depending on the length, professionals use it as a utility blade or use it during service on the line. For home cooks, a slicer is a great blade for those special times of the year where you want to get even slices without striations on your turkey breasts and other roasts. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eBrand: Morihei 森平 \u003cbr\u003eProfile: Sujihiki \u003cbr\u003eSize: 240mm \u003cbr\u003eSteel Type: Stainless Steel \u003cbr\u003eSteel: \u003cmeta charset=\"utf-8\"\u003eMono SUS-440\u003cbr\u003eHandle: Pakka Western \u003cbr\u003eHand Orientation: Right Handed\u003c\/p\u003e","brand":"Morihei","offers":[{"title":"Default Title","offer_id":12100836687988,"sku":"AAA-010-GA240","price":285.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/products\/MoriheiHisamotoINOXSujihiki240mmPakkaHandle_Right.jpg?v=1675714915"},{"product_id":"hisamoto-stainless-steel-270mm-sujihiki-kiristuke-tip-br-pakka-western","title":"Morihei Hisamoto INOX Sujihiki 270mm 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\u003eA slicer ('Sujiihki' in Japanese) is a valuable tool for skinning, trimming and\/or portioning protein items (fillet of salmon or turkey breast). Depending on the length, professionals use it as a utility blade or use it during service on the line. For home cooks, a slicer is a great blade for those special times of the year where you want to get even slices without striations on your turkey breasts and other roasts. \u003c\/p\u003e\n\u003cp\u003eBrand: Morihei 森平 \u003cbr\u003eProfile: Sujihiki \u003cbr\u003eSize: 270mm \u003cbr\u003eSteel Type: Stainless Steel \u003cbr\u003eSteel: \u003cmeta charset=\"utf-8\"\u003eMono SUS-440\u003cbr\u003eHandle: Pakka Western \u003cbr\u003eTotal Length: 389mm \u003cbr\u003eEdge Length: 268mm \u003cbr\u003eHandle to Tip Length: 281mm \u003cbr\u003eBlade Height: 40mm \u003cbr\u003eThickness: 2.15mm \u003cbr\u003eHandle Length: 114mm \u003cbr\u003eWeight: 184g \u003cbr\u003eHand Orientation: Right Handed\u003c\/p\u003e","brand":"Morihei","offers":[{"title":"Default Title","offer_id":12100836655220,"sku":"AAA-010-GA270","price":310.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/products\/MORIHEI_INOX_270_SUJIHIKI_163.jpg?v=1546398594"},{"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":"double-bevel-knife-sharpening-classes","title":"Double Bevel Knife Sharpening Classes","description":"\u003cp\u003e\u003cstrong\u003eClick here to purchase a \u003cspan style=\"color: rgb(255, 42, 0);\"\u003e\u003ca style=\"color: rgb(255, 42, 0);\" title=\"Gift Card\" href=\"https:\/\/www.toshoknifearts.com\/products\/gift-card?variant=32286379868254\"\u003eSharpening Class Gift Card\u003c\/a\u003e\u003c\/span\u003e to use for future class dates (or other products)!\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy take the Double bevel Sharpening Class? \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e- Tired of watching hours of sharpening video guides and still not getting results? \u003cbr\u003e\u003cbr\u003e- Want to keep your working edges sharp throughout your long shifts?\u003cbr\u003e\u003cbr\u003e- Or just looking to safely sharpen your precious blades? \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eCome join the class!\u003cbr\u003e\u003cbr\u003eLearning free-hand sharpening can jumpstart a deeper relationship with your essential culinary tools. Build your confidence as you practice and see instant and long-lasting results. Take control of your senses and clear your mind through this meditative activity. \u003cbr\u003e\u003cbr\u003eLet us begin.\u003cbr\u003e\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003e\u003cb\u003eWhat do I get from this class? \u003c\/b\u003e\u003cbr\u003e- A \u003cb\u003efree Japanese kitchen knife \u003c\/b\u003ewhich you will sharpen during the class. Once sharp, you get to take it home! \u003cbr\u003e- A \u003cb\u003e10% discount \u003c\/b\u003eon knives and stones purchases (some exclusions apply) \u003cb\u003eon the day of the class.\u003c\/b\u003e\u003cbr\u003e- 5 participants per class.\u003cbr\u003e- Y\u003cb\u003eou will learn how to make a new edge on a dull knife\u003c\/b\u003e and maintain it at home, and much more. \u003cbr\u003e- Taught by a professional sharpener with over 15 years of experience.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eWhere and When?\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003c\/strong\u003e- Tosho Knife Arts, 913 Bathurst St\u003cbr\u003e- For schedules, check the drop-down menu on the left.\u003cbr\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eWhat should I bring?\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e- Water for hydration \u0026amp; your own snack if you need\u003cbr\u003e- Lots of questions about cooking, sharpening, and knife techniques! This is optional, but highly recommended.\u003cbr\u003e \u003cbr\u003e\u003cstrong\u003eRescheduling \/ Cancellation \u003c\/strong\u003e\u003cbr\u003e- For both, PLEASE email us \u003ca rel=\"noopener noreferrer\" href=\"mailto:%20info@toshoknifearts.com\" target=\"_blank\"\u003einfo@toshoknifearts.com\u003c\/a\u003e or call 647-722-6329, AT LEAST 48 hrs prior to the class start time.\u003cbr\u003e\u003cbr\u003e- Without the 48 hours notice, \u003cstrong\u003ewe reserve the right to withhold the full class fee.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003e- Classes that are canceled by the request of the customer will incur an order cancellation fee of 5% of the total order.\u003c\/span\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIf you have inquiries regarding on-site sharpening demos for your business, please email us at \u003ca rel=\"noopener noreferrer\" href=\"mailto:%20info@toshoknifearts.com\" target=\"_blank\"\u003einfo@toshoknifearts.com\u003c\/a\u003e.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e \u003c\/strong\u003e\u003c\/p\u003e","brand":"Tosho Knife Arts","offers":[{"title":"Friday, July 17 10AM-12PM","offer_id":39976868708446,"sku":"class5","price":180.0,"currency_code":"CAD","in_stock":false},{"title":"Sunday May 31 10AM-12PM","offer_id":40042396123230,"sku":"class1","price":180.0,"currency_code":"CAD","in_stock":false},{"title":"Sunday June 7 10AM-12PM","offer_id":40052744487006,"sku":"class2","price":180.0,"currency_code":"CAD","in_stock":false},{"title":"Sunday June 14 10AM-12PM","offer_id":39976868642910,"sku":"class3","price":180.0,"currency_code":"CAD","in_stock":false},{"title":"Sunday June 21 10AM-12PM","offer_id":39976868675678,"sku":"class4","price":180.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/products\/P1110006_DxO.jpg?v=1603476546"}],"url":"https:\/\/toshoknifearts.com\/en-us\/collections\/knife-storage.oembed?page=108","provider":"Tosho Knife Arts","version":"1.0","type":"link"}