{"title":"White (Shirogami) #3","description":"","products":[{"product_id":"aaa-050w3-05-ia210","title":"Hitohira Kikuchiyo Manzo White #3 Yanagiba 210mm Ho Wood Handle (Saya)","description":"\u003cp\u003e\u003cspan\u003eA renowned smith from Sakai-city, Kikuchiyo (a pseudonym) apprenticed for over two decades before taking over the master’s forge upon his retirement a few years ago. One of the most impressive traits of his working style is that he is not only fast in production but he is also one of the few remaining smiths in Sakai that can forge \u003c\/span\u003e\u003ci\u003e\u003cspan\u003eHonyaki\u003c\/span\u003e\u003c\/i\u003e\u003cspan\u003e blades, a technique of forging that yields knives with beautiful Hamon lines and exquisite hardness.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eManzo is the pseudonym for a sharpener hailing from Sakai, a city known for its prestigious sharpeners of single bevel knives. He was trained under the sole sharpener for a legendary bladesmith who produced some of the rarest and most illustrious \u003c\/span\u003e\u003ci\u003e\u003cspan\u003eHonyaki \u003c\/span\u003e\u003c\/i\u003e\u003cspan\u003eblades. Manzo’s consistent ura sharpening embodies the hallmark of what constitutes a great single bevel knife. His blades feel more heavy on the balance than, say, our Togashi Tachi line. \u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eWhite #3 is a high quality carbon steel that will take a very refined edge with less effort and time than other carbon steels (i.e. will take less than other carbon steels from the same smith and sharpener duo). It is also very reasonably priced for a carbon steel knife. Initiates and experienced users of carbon steel single bevel knives who prefer a heavier feeling knife in the hand need to look no further than the Kikuchiyo Manzo White #3.\u003c\/p\u003e\n\u003cp\u003eA Yanagiba is a traditional Japanese fish slicing blade that is single-sided (bevelled), often simply referred to as a “sushi knife.” These slicers may not be as versatile as its double-sided cousin, Sujihiki, but when it comes to pure slicing tasks of boneless protein (and not just fish), a well-sharpened Yanagiba is unmatched in performance. It is a great addition for any cooks working with sashimi and other delicate, raw seafoods.\u003c\/p\u003e\n\u003cp\u003eBrand: Hitohira ひとひら \u003cbr\u003eBlacksmith: Kikuchiyo 菊千代 \u003cbr\u003eProducing Area: Sakai-Osaka\/ Japan \u003cbr\u003eProfile: Yanagiba \u003cbr\u003eSize: 210mm \u003cbr\u003eSteel Type: Carbon Steel \u003cbr\u003eSteel: White (Shirogami) #3, Soft Iron Clad \u003cbr\u003eHandle: Ho Wood \u0026amp; Buffalo Horn Ferrule Octagonal \u003cbr\u003eTotal Length: 346mm \u003cbr\u003eEdge Length: 204mm \u003cbr\u003eHandle to Tip Length: 214mm \u003cbr\u003eBlade Height: 30mm \u003cbr\u003eThickness: 3.6mm \u003cbr\u003eHandle Length: 130mm \u003cbr\u003eWeight: 132g \u003cbr\u003eHand Orientation: Right Handed \u003cbr\u003eCome with Saya \u003cbr\u003eSharpener: Manzo\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":32186470367326,"sku":"AAA-050W3-05-IA210","price":260.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/products\/20210305_113857.jpg?v=1614962582"},{"product_id":"aaa-050w3-05-ia300","title":"Hitohira Kikuchiyo Manzo White #3 Yanagiba 300mm Ho Wood Handle (Saya)","description":"\u003cp\u003e\u003cspan\u003eA renowned smith from Sakai-city, Kikuchiyo (a pseudonym) apprenticed for over two decades before taking over the master’s forge upon his retirement a few years ago. One of the most impressive traits of his working style is that he is not only fast in production but he is also one of the few remaining smiths in Sakai that can forge \u003c\/span\u003e\u003ci\u003e\u003cspan\u003eHonyaki\u003c\/span\u003e\u003c\/i\u003e\u003cspan\u003e blades, a technique of forging that yields knives with beautiful Hamon lines and exquisite hardness.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eManzo is the pseudonym for a sharpener hailing from Sakai, a city known for its prestigious sharpeners of single bevel knives. He was trained under the sole sharpener for a legendary bladesmith who produced some of the rarest and most illustrious \u003c\/span\u003e\u003ci\u003e\u003cspan\u003eHonyaki \u003c\/span\u003e\u003c\/i\u003e\u003cspan\u003eblades. Manzo’s consistent ura sharpening embodies the hallmark of what constitutes a great single bevel knife. His blades feel more heavy on the balance than, say, our Togashi Tachi line. \u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eWhite #3 is a high quality carbon steel that will take a very refined edge with less effort and time than other carbon steels (i.e. will take less than other carbon steels from the same smith and sharpener duo). It is also very reasonably priced for a carbon steel knife. Initiates and experienced users of carbon steel single bevel knives who prefer a heavier feeling knife in the hand need to look no further than the Kikuchiyo Manzo White #3.\u003c\/p\u003e\n\u003cp\u003eA Yanagiba is a traditional Japanese fish slicing blade that is single-sided (bevelled), often simply referred to as a “sushi knife.” These slicers may not be as versatile as its double-sided cousin, Sujihiki, but when it comes to pure slicing tasks of boneless protein (and not just fish), a well-sharpened Yanagiba is unmatched in performance. It is a great addition for any cooks working with sashimi and other delicate, raw seafoods.\u003c\/p\u003e\n\u003cp\u003eBrand: Hitohira ひとひら \u003cbr\u003eBlacksmith: Kikuchiyo 菊千代 \u003cbr\u003eProducing Area: Sakai-Osaka\/ Japan \u003cbr\u003eProfile: Yanagiba \u003cbr\u003eSize: 300mm \u003cbr\u003eSteel Type: Carbon Steel \u003cbr\u003eSteel: White (Shirogami) #3, Soft Iron Clad \u003cbr\u003eHandle: Ho Wood \u0026amp; Buffalo Horn Ferrule Octagonal \u003cbr\u003eTotal Length: 452mm \u003cbr\u003eEdge Length: 292mm \u003cbr\u003eHandle to Tip Length: 306mm \u003cbr\u003eBlade Height: 36mm \u003cbr\u003eThickness: 4.4mm \u003cbr\u003eHandle Length: 144mm \u003cbr\u003eWeight: 242g \u003cbr\u003eHand Orientation: Right Handed \u003cbr\u003eCome with Saya \u003cbr\u003eSharpener: Manzo\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":32186470465630,"sku":"AAA-050W3-05-IA300","price":370.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/products\/20210305_113019.jpg?v=1614962134"},{"product_id":"aaa-050w3-05-ia240","title":"Hitohira Kikuchiyo Manzo White #3 Yanagiba 240mm Ho Wood Handle (Saya)","description":"\u003cp\u003e\u003cspan\u003eA renowned smith from Sakai-city, Kikuchiyo (a pseudonym) apprenticed for over two decades before taking over the master’s forge upon his retirement a few years ago. One of the most impressive traits of his working style is that he is not only fast in production but he is also one of the few remaining smiths in Sakai that can forge \u003c\/span\u003e\u003ci\u003e\u003cspan\u003eHonyaki\u003c\/span\u003e\u003c\/i\u003e\u003cspan\u003e blades, a technique of forging that yields knives with beautiful Hamon lines and exquisite hardness.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eManzo is the pseudonym for a sharpener hailing from Sakai, a city known for its prestigious sharpeners of single bevel knives. He was trained under the sole sharpener for a legendary bladesmith who produced some of the rarest and most illustrious \u003c\/span\u003e\u003ci\u003e\u003cspan\u003eHonyaki \u003c\/span\u003e\u003c\/i\u003e\u003cspan\u003eblades. Manzo’s consistent ura sharpening embodies the hallmark of what constitutes a great single bevel knife. His blades feel more heavy on the balance than, say, our Togashi Tachi line. \u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eWhite #3 is a high quality carbon steel that will take a very refined edge with less effort and time than other carbon steels (i.e. will take less than other carbon steels from the same smith and sharpener duo). It is also very reasonably priced for a carbon steel knife. Initiates and experienced users of carbon steel single bevel knives who prefer a heavier feeling knife in the hand need to look no further than the Kikuchiyo Manzo White #3.\u003c\/p\u003e\n\u003cp\u003eA Yanagiba is a traditional Japanese fish slicing blade that is single-sided (bevelled), often simply referred to as a “sushi knife.” These slicers may not be as versatile as its double-sided cousin, Sujihiki, but when it comes to pure slicing tasks of boneless protein (and not just fish), a well-sharpened Yanagiba is unmatched in performance. It is a great addition for any cooks working with sashimi and other delicate, raw seafoods.\u003c\/p\u003e\n\u003cp\u003eBrand: Hitohira ひとひら \u003cbr\u003eBlacksmith: Kikuchiyo 菊千代 \u003cbr\u003eProducing Area: Sakai-Osaka\/ Japan \u003cbr\u003eProfile: Yanagiba \u003cbr\u003eSize: 240mm \u003cbr\u003eSteel: Yasuki White (Shirogami) #3, Soft Iron Clad \u003cbr\u003eHandle: Ho Wood \u0026amp; Buffalo Horn Ferrule Octagonal \u003cbr\u003eTotal Length: 378mm \u003cbr\u003eEdge Length: 234mm \u003cbr\u003eHandle to Tip Length: 245mm \u003cbr\u003eBlade Height: 32mm \u003cbr\u003eThickness: 3.8mm \u003cbr\u003eHandle Length: 133mm \u003cbr\u003eWeight: 157g \u003cbr\u003eHand Orientation: Right-Handed \u003cbr\u003eCome with Saya \u003cbr\u003eSharpener: Manzo\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":32392824586334,"sku":"AAA-050W3-05-IA240","price":280.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/products\/20210223_170944.jpg?v=1614118817"},{"product_id":"aaa-050w3d-05-ia240","title":"Hitohira Kikuchiyo Manzo White #3 Yanagiba 240mm Ho Wood Handle (D-Shape)","description":"\u003cstyle type=\"text\/css\"\u003e\u003c!--\ntd {border: 1px solid #ccc;}br {mso-data-placement:same-cell;}\n--\u003e\u003c\/style\u003e\n\u003cp\u003e\u003cspan\u003eA renowned smith from Sakai-city, Kikuchiyo (a pseudonym) apprenticed for over two decades before taking over the master’s forge upon his retirement a few years ago. One of the most impressive traits of his working style is that he is not only fast in production but he is also one of the few remaining smiths in Sakai that can forge \u003c\/span\u003e\u003ci\u003e\u003cspan\u003eHonyaki\u003c\/span\u003e\u003c\/i\u003e\u003cspan\u003e blades, a technique of forging that yields knives with beautiful Hamon lines and exquisite hardness.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eManzo is the pseudonym for a sharpener hailing from Sakai, a city known for its prestigious sharpeners of single bevel knives. He was trained under the sole sharpener for a legendary bladesmith who produced some of the rarest and most illustrious \u003c\/span\u003e\u003ci\u003e\u003cspan\u003eHonyaki \u003c\/span\u003e\u003c\/i\u003e\u003cspan\u003eblades. Manzo’s consistent ura sharpening embodies the hallmark of what constitutes a great single bevel knife. His blades feel more heavy on the balance than, say, our Togashi Tachi line. \u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eWhite #3 is a high quality carbon steel that will take a very refined edge with less effort and time than other carbon steels (i.e. will take less than other carbon steels from the same smith and sharpener duo). It is also very reasonably priced for a carbon steel knife. Initiates and experienced users of carbon steel single bevel knives who prefer a heavier feeling knife in the hand need to look no further than the Kikuchiyo Manzo White #3.\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-sheets-userformat='{\"2\":14849,\"3\":{\"1\":0},\"12\":0,\"14\":{\"1\":2,\"2\":0},\"15\":\"Arial\",\"16\":11}' data-sheets-value='{\"1\":2,\"2\":\"A Yanagiba is a traditional Japanese fish slicing blade that is single-sided\/beveled, and often simply referred to as a ‘sushi knife’. These slicers may not be as versatile as its double-sided cousin, Sujihiki, but when it comes to pure slicing tasks of boneless protein (not just fish), a well-sharpened Yanagiba is unmatched in performance. It is a great addition for any cooks\"}'\u003eA Yanagiba is a traditional Japanese fish slicing blade that is single-sided\/beveled, and often simply referred to as a ‘sushi knife’. These slicers may not be as versatile as its double-sided cousin, Sujihiki, but when it comes to pure slicing tasks of boneless protein (not just fish), a well-sharpened Yanagiba is unmatched in performance. It is a great addition for any cooks \u003c\/span\u003e\u003cspan\u003elooking to prepare traditional Japanese style dishes. Please make sure your single-bevel knife orientation matches your hand orientation.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eBrand: Hitohira ひとひら \u003cbr\u003eBlacksmith: Kikuchiyo 菊千代 \u003cbr\u003eProducing Area: Sakai-Osaka\/ Japan \u003cbr\u003eProfile: Yanagiba \u003cbr\u003eSize: 240mm \u003cbr\u003eSteel: Yasuki White (Shirogami) #3, Soft Iron Clad \u003cbr\u003eHandle: Ho Wood \u0026amp; Buffalo Horn Ferrule Right-Handed D-Shape \u003cbr\u003eTotal Length: 378mm \u003cbr\u003eEdge Length: 234mm \u003cbr\u003eHandle to Tip Length: 244mm \u003cbr\u003eBlade Height: 32mm \u003cbr\u003eThickness: 3.8mm \u003cbr\u003eHandle Length: 133mm \u003cbr\u003eWeight: 156g \u003cbr\u003eHand Orientation: Right-Handed \u003cbr\u003eSharpener: Manzo\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":32397973848158,"sku":"AAA-050W3D-05-IA240","price":240.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/products\/HitohiraKikuchiyoManzoWhite_3Yanagiba240mmHoWoodHandle_D-Shape__Right.jpg?v=1675718933"},{"product_id":"aaa-050w3d-05-ia270","title":"Hitohira Kikuchiyo Manzo White #3 Yanagiba 270mm Ho Wood Handle (D-Shape)","description":"\u003cp\u003e\u003cspan\u003eA renowned smith from Sakai-city, Kikuchiyo (a pseudonym) apprenticed for over two decades before taking over the master’s forge upon his retirement a few years ago. One of the most impressive traits of his working style is that he is not only fast in production but he is also one of the few remaining smiths in Sakai that can forge \u003c\/span\u003e\u003ci\u003e\u003cspan\u003eHonyaki\u003c\/span\u003e\u003c\/i\u003e\u003cspan\u003e blades, a technique of forging that yields knives with beautiful Hamon lines and exquisite hardness.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eManzo is the pseudonym for a sharpener hailing from Sakai, a city known for its prestigious sharpeners of single bevel knives. He was trained under the sole sharpener for a legendary bladesmith who produced some of the rarest and most illustrious \u003c\/span\u003e\u003ci\u003e\u003cspan\u003eHonyaki \u003c\/span\u003e\u003c\/i\u003e\u003cspan\u003eblades. Manzo’s consistent ura sharpening embodies the hallmark of what constitutes a great single bevel knife. His blades feel more heavy on the balance than, say, our Togashi Tachi line. \u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eWhite #3 is a high quality carbon steel that will take a very refined edge with less effort and time than other carbon steels (i.e. will take less than other carbon steels from the same smith and sharpener duo). It is also very reasonably priced for a carbon steel knife. Initiates and experienced users of carbon steel single bevel knives who prefer a heavier feeling knife in the hand need to look no further than the Kikuchiyo Manzo White #3.\u003c\/p\u003e\n\u003cp\u003eA Yanagiba is a traditional Japanese fish slicing blade that is single-sided (bevelled), often simply referred to as a “sushi knife.” These slicers may not be as versatile as its double-sided cousin, Sujihiki, but when it comes to pure slicing tasks of boneless protein (and not just fish), a well-sharpened Yanagiba is unmatched in performance. It is a great addition for any cooks working with sashimi and other delicate, raw seafoods.\u003c\/p\u003e\n\u003cp\u003eBrand: Hitohira ひとひら \u003cbr\u003eBlacksmith: Kikuchiyo 菊千代 \u003cbr\u003eProducing Area: Sakai-Osaka\/ Japan \u003cbr\u003eProfile: Yanagiba \u003cbr\u003eSize: 270mm \u003cbr\u003eSteel: Yasuki White (Shirogami) #3, Soft Iron Clad \u003cbr\u003eHandle: Ho Wood \u0026amp; Buffalo Horn Ferrule Right-Handed D-Shape \u003cbr\u003eTotal Length: 418mm \u003cbr\u003eEdge Length: 263mm \u003cbr\u003eHandle to Tip Length: 277mm \u003cbr\u003eBlade Height: 34mm \u003cbr\u003eThickness: 4mm \u003cbr\u003eHandle Length: 140mm \u003cbr\u003eWeight: 186g \u003cbr\u003eHand Orientation: Right-Handed \u003cbr\u003eSharpener: Manzo\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":32397973880926,"sku":"AAA-050W3D-05-IA270","price":275.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/products\/20210304_130815.jpg?v=1614881438"},{"product_id":"aaa-050w3d-05-ia300","title":"Hitohira Kikuchiyo Manzo White #3 Yanagiba 300mm Ho Wood Handle (D-Shape)","description":"\u003cstyle type=\"text\/css\"\u003e\u003c!--\ntd {border: 1px solid #ccc;}br {mso-data-placement:same-cell;}\n--\u003e\u003c\/style\u003e\n\u003cp\u003e\u003cspan\u003eA renowned smith from Sakai-city, Kikuchiyo (a pseudonym) apprenticed for over two decades before taking over the master’s forge upon his retirement a few years ago. One of the most impressive traits of his working style is that he is not only fast in production but he is also one of the few remaining smiths in Sakai that can forge \u003c\/span\u003e\u003ci\u003e\u003cspan\u003eHonyaki\u003c\/span\u003e\u003c\/i\u003e\u003cspan\u003e blades, a technique of forging that yields knives with beautiful Hamon lines and exquisite hardness.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eManzo is the pseudonym for a sharpener hailing from Sakai, a city known for its prestigious sharpeners of single bevel knives. He was trained under the sole sharpener for a legendary bladesmith who produced some of the rarest and most illustrious \u003c\/span\u003e\u003ci\u003e\u003cspan\u003eHonyaki \u003c\/span\u003e\u003c\/i\u003e\u003cspan\u003eblades. Manzo’s consistent ura sharpening embodies the hallmark of what constitutes a great single bevel knife. His blades feel more heavy on the balance than, say, our Togashi Tachi line. \u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eWhite #3 is a high quality carbon steel that will take a very refined edge with less effort and time than other carbon steels (i.e. will take less than other carbon steels from the same smith and sharpener duo). It is also very reasonably priced for a carbon steel knife. Initiates and experienced users of carbon steel single bevel knives who prefer a heavier feeling knife in the hand need to look no further than the Kikuchiyo Manzo White #3.\u003c\/p\u003e\n\u003cp\u003eA Yanagiba is a traditional Japanese fish slicing blade that is single-sided (bevelled), often simply referred to as a “sushi knife.” These slicers may not be as versatile as its double-sided cousin, Sujihiki, but when it comes to pure slicing tasks of boneless protein (and not just fish), a well-sharpened Yanagiba is unmatched in performance. It is a great addition for any cooks working with sashimi and other delicate, raw seafoods.\u003c\/p\u003e\n\u003cp\u003eBrand: Hitohira ひとひら \u003cbr\u003eBlacksmith: Kikuchiyo 菊千代 \u003cbr\u003eProducing Area: Sakai-Osaka\/ Japan \u003cbr\u003eProfile: Yanagiba \u003cbr\u003eSize: 300mm \u003cbr\u003eSteel: Yasuki White (Shirogami) #3, Soft Iron Clad \u003cbr\u003eHandle: Ho Wood \u0026amp; Buffalo Horn Ferrule Right-Handed D-Shape \u003cbr\u003e\u003cspan data-mce-fragment=\"1\"\u003eTotal Length: 452mm\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eEdge Length: 292mm\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eHandle to Tip Length: 307mm\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eBlade Height: 35mm\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThickness: 4.7mm\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eHandle Length: 145mm\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eWeight: 237g\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eHand Orientation: Right-Handed\u003cbr data-mce-fragment=\"1\"\u003eCome with Saya\u003c\/span\u003e\u003cbr\u003eSharpener: Manzo\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":32397973913694,"sku":"AAA-050W3D-05-IA300","price":320.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/products\/20210304_130343.jpg?v=1614881410"},{"product_id":"aaa-050w3d-05-la180","title":"Hitohira Kikuchiyo Manzo White #3 Kamagata Usuba 180mm Ho Wood Handle (D-Shape)","description":"\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eA renowned smith from Sakai-city, Kikuchiyo (a pseudonym) apprenticed for over two decades before taking over the master’s forge upon his retirement a few years ago. One of the most impressive traits of his working style is that he is not only fast in production but he is also one of the few remaining smiths in Sakai that can forge\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003ci\u003e\u003cspan style=\"font-weight: 400;\"\u003eHonyaki\u003c\/span\u003e\u003c\/i\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003cspan\u003e \u003c\/span\u003eblades, a technique of forging that yields knives with beautiful Hamon lines and exquisite hardness.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eManzo is the pseudonym for a sharpener hailing from Sakai, a city known for its prestigious sharpeners of single bevel knives. He was trained under the sole sharpener for a legendary bladesmith who produced some of the rarest and most illustrious\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003ci\u003e\u003cspan style=\"font-weight: 400;\"\u003eHonyaki\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003c\/i\u003e\u003cspan style=\"font-weight: 400;\"\u003eblades. Manzo’s consistent ura sharpening embodies the hallmark of what constitutes a great single bevel knife. His blades feel more heavy on the balance than, say, our Togashi Tachi line. \u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eWhite #3 is a high quality carbon steel that will take a very refined edge with less effort and time than other carbon steels (i.e. will take less than other carbon steels from the same smith and sharpener duo). It is also very reasonably priced for a carbon steel knife. Initiates and experienced users of carbon steel single bevel knives who prefer a heavier feeling knife in the hand need to look no further than the Kikuchiyo Manzo White #3.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAn Usuba is a traditional Japanese single-sided blade that is designed mainly for rotary peeling (‘katsuramuki’ in Japanese) various vegetables. Once peeled into thin sheets, the vegetables can be cut into micro-julienne strips that can serve as a bed for the main ingredients of the dish, such as sashimi slices on a bed of daikon. We recommend an usuba for any professional cooks working in a Japanese style restaurant, looking to perfect the art of katsuramuki and preparing vegetable garnishes.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eBrand: Hitohira ひとひら \u003cbr\u003eBlacksmith: Kikuchiyo 菊千代 \u003cbr\u003eProducing Area: Sakai-Osaka\/ Japan \u003cbr\u003eProfile: Kamagata Usuba \u003cbr\u003eSize: 180mm \u003cbr\u003eSteel: Yasuki White (Shirogami) #3, Soft Iron Clad \u003cbr\u003eHandle: Ho Wood \u0026amp; Buffalo Horn Ferrule Right-Handed D-Shape \u003cbr\u003eTotal Length: 320mm \u003cbr\u003eEdge Length: 168mm \u003cbr\u003eHandle to Tip Length: 183mm \u003cbr\u003eBlade Height: 44mm \u003cbr\u003eThickness: 3.9mm \u003cbr\u003eHandle Length: 134mm \u003cbr\u003eWeight: 199g \u003cbr\u003eHand Orientation: Right-Handed \u003cbr\u003eSharpener: Manzo\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":32397973979230,"sku":"AAA-050W3D-05-LA180","price":245.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/products\/20210304_131333.jpg?v=1614881763"},{"product_id":"aaa-050w3d-05-lb180","title":"Hitohira Kikuchiyo Manzo White #3 Usuba 180mm Ho Wood Handle (D-Shape)","description":"\u003cp\u003e\u003cspan\u003eA renowned smith from Sakai-city, Kikuchiyo (a pseudonym) apprenticed for over two decades before taking over the master’s forge upon his retirement a few years ago. One of the most impressive traits of his working style is that he is not only fast in production but he is also one of the few remaining smiths in Sakai that can forge \u003c\/span\u003e\u003ci\u003e\u003cspan\u003eHonyaki\u003c\/span\u003e\u003c\/i\u003e\u003cspan\u003e blades, a technique of forging that yields knives with beautiful Hamon lines and exquisite hardness.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eManzo is the pseudonym for a sharpener hailing from Sakai, a city known for its prestigious sharpeners of single bevel knives. He was trained under the sole sharpener for a legendary bladesmith who produced some of the rarest and most illustrious \u003c\/span\u003e\u003ci\u003e\u003cspan\u003eHonyaki \u003c\/span\u003e\u003c\/i\u003e\u003cspan\u003eblades. Manzo’s consistent ura sharpening embodies the hallmark of what constitutes a great single bevel knife. His blades feel more heavy on the balance than, say, our Togashi Tachi line. \u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eWhite #3 is a high quality carbon steel that will take a very refined edge with less effort and time than other carbon steels (i.e. will take less than other carbon steels from the same smith and sharpener duo). It is also very reasonably priced for a carbon steel knife. Initiates and experienced users of carbon steel single bevel knives who prefer a heavier feeling knife in the hand need to look no further than the Kikuchiyo Manzo White #3.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eAn Usuba is a traditional Japanese single-sided blade that is designed mainly for rotary peeling (‘katsuramuki’ in Japanese) various vegetables. Once peeled into thin sheets, the vegetables can be cut into micro-julienne strips that can serve as a bed for the main ingredients of the dish, such as sashimi slices on a bed of daikon. We recommend an usuba for any professional cooks working in restaurants requiring specific knife skills such as katsuramuki and preparation of vegetable garnishes.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eBrand: Hitohira ひとひら \u003cbr\u003eBlacksmith: Kikuchiyo 菊千代 \u003cbr\u003eProducing Area: Sakai-Osaka\/ Japan \u003cbr\u003eProfile: Usuba \u003cbr\u003eSize: 180mm \u003cbr\u003eSteel: Yasuki White (Shirogami) #3, Soft Iron Clad \u003cbr\u003eHandle: Ho Wood \u0026amp; Buffalo Horn Ferrule Right-Handed D-Shape \u003cbr\u003eTotal Length: 315mm \u003cbr\u003eEdge Length: 169mm \u003cbr\u003eHandle to Tip Length: 184mm \u003cbr\u003eBlade Height: 44mm \u003cbr\u003eThickness: 4.1mm \u003cbr\u003eHandle Length: 135mm \u003cbr\u003eWeight: 200g \u003cbr\u003eHand Orientation: Right-Handed \u003cbr\u003eSharpener: Manzo\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":32397974011998,"sku":"AAA-050W3D-05-LB180","price":245.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/products\/20210304_131550.jpg?v=1614881861"},{"product_id":"aaa-050w3d-05-na165","title":"Hitohira Kikuchiyo Manzo White #3 Deba 165mm Ho Wood Handle (D-Shape)","description":"\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eA renowned smith from Sakai-city, Kikuchiyo (a pseudonym) apprenticed for over two decades before taking over the master’s forge upon his retirement a few years ago. One of the most impressive traits of his working style is that he is not only fast in production but he is also one of the few remaining smiths in Sakai that can forge \u003c\/span\u003e\u003ci\u003e\u003cspan style=\"font-weight: 400;\"\u003eHonyaki\u003c\/span\u003e\u003c\/i\u003e\u003cspan style=\"font-weight: 400;\"\u003e blades, a technique of forging that yields knives with beautiful Hamon lines and exquisite hardness.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eManzo is the pseudonym for a sharpener hailing from Sakai, a city known for its prestigious sharpeners of single bevel knives. He was trained under the sole sharpener for a legendary bladesmith who produced some of the rarest and most illustrious \u003c\/span\u003e\u003ci\u003e\u003cspan style=\"font-weight: 400;\"\u003eHonyaki \u003c\/span\u003e\u003c\/i\u003e\u003cspan style=\"font-weight: 400;\"\u003eblades. Manzo’s consistent ura sharpening embodies the hallmark of what constitutes a great single bevel knife. His blades feel more heavy on the balance than, say, our Togashi Tachi line. \u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eWhite #3 is a high quality carbon steel that will take a very refined edge with less effort and time than other carbon steels (i.e. will take less than other carbon steels from the same smith and sharpener duo). It is also very reasonably priced for a carbon steel knife. Initiates and experienced users of carbon steel single bevel knives who prefer a heavier feeling knife in the hand need to look no further than the Kikuchiyo Manzo White #3.\u003cbr\u003e\u003c\/p\u003e\n\u003cstyle type=\"text\/css\"\u003e\u003c!--\ntd {border: 1px solid #ccc;}br {mso-data-placement:same-cell;}\n--\u003e\u003c\/style\u003e\n\u003cp\u003e\u003cspan data-sheets-value='{\"1\":2,\"2\":\"A Deba is a traditional Japanese fish filleting\/butchery knife that is single-sided\/bevelled. Despite its Santoku-like profile, it does not perform well on dense produce; however, it excels in deboning various fish, thanks to its weight and bevel shape. The technique of using a deba is quite different from using a flexible filleting knife (Western style fish deboning), but in practiced hands, both styles can yield very good results. We recommend a deba for any cook looking to get better at filleting fish and sharpening a single bevel knife in Japanese fashion.\"}' data-sheets-userformat='{\"2\":14849,\"3\":{\"1\":0},\"12\":0,\"14\":{\"1\":2,\"2\":0},\"15\":\"Arial\",\"16\":11}'\u003eA Deba is a traditional Japanese fish filleting\/butchery knife that is single-sided\/bevelled. Despite its Santoku-like profile, it does not perform well on dense produce; however, it excels in deboning various fish, thanks to its weight and bevel shape. The technique of using a deba is quite different from using a flexible filleting knife (Western style fish deboning), but in practiced hands, both styles can yield very good results. We recommend a deba for any cook looking to get better at filleting fish and sharpening a single bevel knife in Japanese fashion.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eBrand: Hitohira ひとひら \u003cbr\u003eBlacksmith: Kikuchiyo 菊千代 \u003cbr\u003eProducing Area: Sakai-Osaka\/ Japan \u003cbr\u003eProfile: Deba \u003cbr\u003eSize: 165mm \u003cbr\u003eSteel: Yasuki White (Shirogami) #3, Soft Iron Clad \u003cbr\u003eHandle: Ho Wood \u0026amp; Buffalo Horn Ferrule Right-Handed D-Shape \u003cbr\u003eHand Orientation: Right-Handed \u003cbr\u003eSharpener: Manzo\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":32397974077534,"sku":"AAA-050W3D-05-NA165","price":265.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/products\/20210304_132000.jpg?v=1614882125"},{"product_id":"aaa-050w3d-05-ne210","title":"Hitohira Kikuchiyo Manzo White #3 Mioroshi Deba 210mm Ho Wood Handle (D-Shape)","description":"\u003cstyle type=\"text\/css\"\u003e\u003c!--\ntd {border: 1px solid #ccc;}br {mso-data-placement:same-cell;}\n--\u003e\u003c\/style\u003e\n\u003cp\u003e\u003cspan\u003eA renowned smith from Sakai-city, Kikuchiyo (a pseudonym) apprenticed for over two decades before taking over the master’s forge upon his retirement a few years ago. One of the most impressive traits of his working style is that he is not only fast in production but he is also one of the few remaining smiths in Sakai that can forge \u003c\/span\u003e\u003ci\u003e\u003cspan\u003eHonyaki\u003c\/span\u003e\u003c\/i\u003e\u003cspan\u003e blades, a technique of forging that yields knives with beautiful Hamon lines and exquisite hardness.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eManzo is the pseudonym for a sharpener hailing from Sakai, a city known for its prestigious sharpeners of single bevel knives. He was trained under the sole sharpener for a legendary bladesmith who produced some of the rarest and most illustrious \u003c\/span\u003e\u003ci\u003e\u003cspan\u003eHonyaki \u003c\/span\u003e\u003c\/i\u003e\u003cspan\u003eblades. Manzo’s consistent ura sharpening embodies the hallmark of what constitutes a great single bevel knife. His blades feel more heavy on the balance than, say, our Togashi Tachi line. \u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eWhite #3 is a high quality carbon steel that will take a very refined edge with less effort and time than other carbon steels (i.e. will take less than other carbon steels from the same smith and sharpener duo). It is also very reasonably priced for a carbon steel knife. Initiates and experienced users of carbon steel single bevel knives who prefer a heavier feeling knife in the hand need to look no further than the Kikuchiyo Manzo White #3.\u003c\/p\u003e\n\u003cp\u003eA Mioroshi Deba is a traditional Japanese fish filleting\/butchery knife that is single-sided\/bevelled. The shape is like a cross between a Deba and a Yanagiba. Despite its Gyuto-like profile, it does not perform well on dense produce; however, it excels in deboning various fish, thanks to its weight and bevel shape. The technique of using a deba is quite different from using a flexible filleting knife (Western style fish deboning), but in practiced hands, both styles can yield very good results. We recommend a deba for any cook looking to get better at filleting fish and sharpening a single bevel knife in Japanese fashion.\u003c\/p\u003e\n\u003cp\u003eBrand: Hitohira ひとひら \u003cbr\u003eBlacksmith: Kikuchiyo 菊千代 \u003cbr\u003eProducing Area: Sakai-Osaka\/ Japan \u003cbr\u003eProfile: Mioroshi Deba \u003cbr\u003eSize: 210mm \u003cbr\u003eSteel: Yasuki White (Shirogami) #3, Soft Iron Clad \u003cbr\u003eHandle: Ho Wood \u0026amp; Buffalo Horn Ferrule Right-Handed D-Shape \u003cbr\u003eTotal Length: 369mm \u003cbr\u003eEdge Length: 214mm \u003cbr\u003eHandle to Tip Length: 228mm \u003cbr\u003eBlade Height: 42mm \u003cbr\u003eThickness: 5.7mm \u003cbr\u003eHandle Length: 140mm \u003cbr\u003eWeight: 260g \u003cbr\u003eHand Orientation: Right-Handed \u003cbr\u003eSharpener: Manzo\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":39313865080926,"sku":"AAA-050W3D-05-NE210","price":305.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/products\/20210420_160052.jpg?v=1618957298"},{"product_id":"aaa-030w3-05-zzia270","title":"Hitohira Kikuchiyo Manzo White #3 Left Handed Yanagiba 270mm Ho Wood Handle","description":"\u003cp\u003e\u003cspan\u003eA renowned smith from Sakai-city, Kikuchiyo (a pseudonym) apprenticed for over two decades before taking over the master’s forge upon his retirement a few years ago. One of the most impressive traits of his working style is that he is not only fast in production but he is also one of the few remaining smiths in Sakai that can forge \u003c\/span\u003e\u003ci\u003e\u003cspan\u003eHonyaki\u003c\/span\u003e\u003c\/i\u003e\u003cspan\u003e blades, a technique of forging that yields knives with beautiful Hamon lines and exquisite hardness.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eManzo is the pseudonym for a sharpener hailing from Sakai, a city known for its prestigious sharpeners of single bevel knives. He was trained under the sole sharpener for a legendary bladesmith who produced some of the rarest and most illustrious \u003c\/span\u003e\u003ci\u003e\u003cspan\u003eHonyaki \u003c\/span\u003e\u003c\/i\u003e\u003cspan\u003eblades. Manzo’s consistent ura sharpening embodies the hallmark of what constitutes a great single bevel knife. His blades feel more heavy on the balance than, say, our Togashi Tachi line. \u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eWhite #3 is a high quality carbon steel that will take a very refined edge with less effort and time than other carbon steels (i.e. will take less than other carbon steels from the same smith and sharpener duo). It is also very reasonably priced for a carbon steel knife. Initiates and experienced users of carbon steel single bevel knives who prefer a heavier feeling knife in the hand need to look no further than the Kikuchiyo Manzo White #3.\u003c\/p\u003e\n\u003cstyle type=\"text\/css\"\u003e\u003c!--\ntd {border: 1px solid #ccc;}br {mso-data-placement:same-cell;}\n--\u003e\u003c\/style\u003e\n\u003cp\u003e\u003cspan data-sheets-userformat='{\"2\":14849,\"3\":{\"1\":0},\"12\":0,\"14\":{\"1\":2,\"2\":0},\"15\":\"Arial\",\"16\":11}' data-sheets-value='{\"1\":2,\"2\":\"A Yanagiba is a traditional Japanese fish slicing blade that is single-sided\/beveled, and often simply referred to as a ‘sushi knife’. These slicers may not be as versatile as its double-sided cousin, Sujihiki, but when it comes to pure slicing tasks of boneless protein (not just fish), a well-sharpened Yanagiba is unmatched in performance. It is a great addition for any cooks\"}'\u003eA Yanagiba is a traditional Japanese fish slicing blade that is single-sided\/beveled, and often simply referred to as a ‘sushi knife’. These slicers may not be as versatile as its double-sided cousin, Sujihiki, but when it comes to pure slicing tasks of boneless protein (not just fish), a well-sharpened Yanagiba is unmatched in performance. It is a great addition for any cooks \u003c\/span\u003e\u003cspan\u003elooking to prepare traditional Japanese style dishes. Please make sure your single-bevel knife orientation matches your hand orientation.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003eBrand: Hitohira ひとひら\u003cbr\u003e\u003c\/span\u003eBlacksmith: Kikuchiyo 菊千代\u003cbr\u003eProducing Area: Sakai-Osaka\/ Japan \u003cbr\u003eProfile: Yanagiba \u003cbr\u003eSize: 270mm \u003cbr\u003eSteel: Yasuki White (Shirogami) #3, Soft Iron Clad \u003cbr\u003eHandle: Ho Wood \u0026amp; Buffalo Horn Ferrule Octagonal \u003cbr\u003eTotal Length: 418mm \u003cbr\u003eEdge Length: 263mm \u003cbr\u003eHandle to Tip Length: 277mm \u003cbr\u003eBlade Height: 34mm \u003cbr\u003eThickness: 4.2mm \u003cbr\u003eHandle Length: 138mm \u003cbr\u003eWeight: 207g \u003cbr\u003eHand Orientation: Left-Handed \u003cbr\u003eSharpener: Manzo\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":39368548188254,"sku":"AAA-030W3-05-ZZIA270","price":410.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/products\/HitohiraKikuchiyoManzoWhite_3LeftHandedYanagiba270mmHoWoodHandle_Left.jpg?v=1675719077"},{"product_id":"aaa-030w3o-05-zzia240","title":"Hitohira Kikuchiyo Manzo White #3 Left-Handed Yanagiba 240mm Ho Wood Handle","description":"\u003cp\u003e\u003cspan\u003eA renowned smith from Sakai-city, Kikuchiyo (a pseudonym) apprenticed for over two decades before taking over the master’s forge upon his retirement a few years ago. One of the most impressive traits of his working style is that he is not only fast in production but he is also one of the few remaining smiths in Sakai that can forge \u003c\/span\u003e\u003ci\u003e\u003cspan\u003eHonyaki\u003c\/span\u003e\u003c\/i\u003e\u003cspan\u003e blades, a technique of forging that yields knives with beautiful Hamon lines and exquisite hardness.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eManzo is the pseudonym for a sharpener hailing from Sakai, a city known for its prestigious sharpeners of single bevel knives. He was trained under the sole sharpener for a legendary bladesmith who produced some of the rarest and most illustrious \u003c\/span\u003e\u003ci\u003e\u003cspan\u003eHonyaki \u003c\/span\u003e\u003c\/i\u003e\u003cspan\u003eblades. Manzo’s consistent ura sharpening embodies the hallmark of what constitutes a great single bevel knife. His blades feel more heavy on the balance than, say, our Togashi Tachi line. \u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eWhite #3 is a high quality carbon steel that will take a very refined edge with less effort and time than other carbon steels (i.e. will take less than other carbon steels from the same smith and sharpener duo). It is also very reasonably priced for a carbon steel knife. Initiates and experienced users of carbon steel single bevel knives who prefer a heavier feeling knife in the hand need to look no further than the Kikuchiyo Manzo White #3.\u003c\/p\u003e\n\u003cp\u003eA Yanagiba is a traditional Japanese fish slicing blade that is single-sided (bevelled), often simply referred to as a “sushi knife.” These slicers may not be as versatile as its double-sided cousin, Sujihiki, but when it comes to pure slicing tasks of boneless protein (and not just fish), a well-sharpened Yanagiba is unmatched in performance. It is a great addition for any cooks working with sashimi and other delicate, raw seafoods.\u003c\/p\u003e\n\u003cp\u003eBrand: Hitohira ひとひら \u003cbr\u003eBlacksmith: Kikuchiyo 菊千代 \u003cbr\u003eProducing Area: Sakai-Osaka\/ Japan \u003cbr\u003eProfile: Yanagiba \u003cbr\u003eSize: 240mm \u003cbr\u003eSteel: Yasuki White (Shirogami) #3, Soft Iron Clad \u003cbr\u003eHandle: Ho Wood \u0026amp; Buffalo Horn Ferrule Octagonal \u003cbr\u003eTotal Length: 378mm \u003cbr\u003eEdge Length: 232mm \u003cbr\u003eHandle to Tip Length: 243mm \u003cbr\u003eBlade Height: 31mm \u003cbr\u003eThickness: 3.6mm \u003cbr\u003eHandle Length: 132mm \u003cbr\u003eWeight: 156g \u003cbr\u003eHand Orientation: Left-Handed \u003cbr\u003eSharpener: Manzo\u003c\/p\u003e\n\u003cstyle type=\"text\/css\"\u003e\u003c!--\ntd {border: 1px solid #ccc;}br {mso-data-placement:same-cell;}\n--\u003e\u003c\/style\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":39417139953758,"sku":"AAA-030W3O-05-ZZIA240","price":390.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/products\/20210801_114224.jpg?v=1627832762"},{"product_id":"aaa-152w3-05-na150","title":"Hitohira Gorobei White #3 Deba 150mm Ho Wood Handle","description":"\u003cp\u003e\u003cspan\u003eHitohira is our brand new supplier that has been absolutely killing it. The president, Mr. Hokuto Aizawa, has traveled the world in his mid-20s and saw firsthand how Japanese kitchen knives are adored throughout the northern hemisphere and decided to make the products even more accessible. Now, Hitohira brings many new and old favourites back into our shelves with consistency, making our clients even happier. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003c\/span\u003e\u003cspan\u003eKnives from the Gorobei line sport a beautiful kasumi finish and have a solid price point for hand-forged carbon steel blades. Gorobei the blacksmith works out of Sakai-city with his sharpener Rikichi, the latter of whom was the mentor for another well-respected Sakai sharpener. The White #3 carbon steel offers excellent edge retention and is relatively easy to sharpen. Thanks to their affordable price, Gorobei knives are great for those looking for their first carbon steel knife or a fun sharpening project to take on.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eA D\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eeba is a traditional Japanese fish fileting\/butchery knife that is single-sided\/beveled. Despite its Santoku-like profile, it does not perform well on dense produce; however, it excels in deboning various fish, thanks to its weight and bevel shape. The technique of using a deba is quite different from using a flexible fileting knife (Western style fish deboning), but in practiced hands, both styles can yield very good results. We recommend a deba for any cook looking to get better at fileting fish and sharpening a single bevel knife in Japanese fashion.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eBrand: Hitohira ひとひら \u003cbr\u003eProducing Area: Sakai-Osaka\/ Japan \u003cbr\u003eProfile: Deba \u003cbr\u003eSize: 150mm \u003cbr\u003eSteel: Yasuki White (Shirogami) #3, Soft Iron Clad \u003cbr\u003eHandle: Ho Wood \u0026amp; Buffalo Horn Ferrule Right-Handed D-Shape \u003cbr\u003eTotal Length: 294mm \u003cbr\u003eEdge Length: 154mm \u003cbr\u003eHandle to Tip Length: 170mm \u003cbr\u003eBlade Height: 51mm \u003cbr\u003eThickness: 6.9mm \u003cbr\u003eHandle Length: 121mm \u003cbr\u003eWeight: 248g \u003cbr\u003eHand Orientation: Right-Handed\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":39674565984350,"sku":"AAA-152W3-05-NA150","price":145.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/products\/20220416_163703.jpg?v=1650144049"},{"product_id":"aaa-152w3-05-na165","title":"Hitohira Gorobei White #3 Deba 165mm Ho Wood Handle","description":"\u003cp\u003e\u003cspan\u003eHitohira is our brand new supplier that has been absolutely killing it. The president, Mr. Hokuto Aizawa, has traveled the world in his mid-20s and saw firsthand how Japanese kitchen knives are adored throughout the northern hemisphere and decided to make the products even more accessible. Now, Hitohira brings many new and old favourites back into our shelves with consistency, making our clients even happier. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003c\/span\u003e\u003cspan\u003eKnives from the Gorobei line sport a beautiful kasumi finish and have a solid price point for hand-forged carbon steel blades. Gorobei the blacksmith works out of Sakai-city with his sharpener Rikichi, the latter of whom was the mentor for another well-respected Sakai sharpener. The White #3 carbon steel offers excellent edge retention and is relatively easy to sharpen. Thanks to their affordable price, Gorobei knives are great for those looking for their first carbon steel knife or a fun sharpening project to take on.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eA D\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eeba is a traditional Japanese fish fileting\/butchery knife that is single-sided\/beveled. Despite its Santoku-like profile, it does not perform well on dense produce; however, it excels in deboning various fish, thanks to its weight and bevel shape. The technique of using a deba is quite different from using a flexible fileting knife (Western style fish deboning), but in practiced hands, both styles can yield very good results. We recommend a deba for any cook looking to get better at fileting fish and sharpening a single bevel knife in Japanese fashion.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eBrand: Hitohira ひとひら \u003cbr\u003eProducing Area: Sakai-Osaka\/ Japan \u003cbr\u003eProfile: Deba \u003cbr\u003eSize: 165mm \u003cbr\u003eSteel: Yasuki White (Shirogami) #3, Soft Iron Clad \u003cbr\u003eHandle: Ho Wood \u0026amp; Buffalo Horn Ferrule Right-Handed D-Shape \u003cbr\u003eTotal Length: 317mm \u003cbr\u003eEdge Length: 170mm \u003cbr\u003eHandle to Tip Length: 182mm \u003cbr\u003eBlade Height: 51mm \u003cbr\u003eThickness: 6.9mm \u003cbr\u003eHandle Length: 130mm \u003cbr\u003eWeight: 283g \u003cbr\u003eHand Orientation: Right-Handed\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":39674566017118,"sku":"AAA-152W3-05-NA165","price":200.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/products\/20220416_163535.jpg?v=1650144106"},{"product_id":"aaa-030w3-05-zzia300","title":"Hitohira Kikuchiyo Manzo White #3 Left-Handed Yanagiba 300mm Ho Wood Handle","description":"\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eA renowned smith from Sakai-city, Kikuchiyo (a pseudonym) apprenticed for over two decades before taking over the master’s forge upon his retirement a few years ago. One of the most impressive traits of his working style is that he is not only fast in production but he is also one of the few remaining smiths in Sakai that can forge \u003c\/span\u003e\u003ci\u003e\u003cspan style=\"font-weight: 400;\"\u003eHonyaki\u003c\/span\u003e\u003c\/i\u003e\u003cspan style=\"font-weight: 400;\"\u003e blades, a technique of forging that yields knives with beautiful Hamon lines and exquisite hardness.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eManzo is the pseudonym for a sharpener hailing from Sakai, a city known for its prestigious sharpeners of single bevel knives. He was trained under the sole sharpener for a legendary bladesmith who produced some of the rarest and most illustrious \u003c\/span\u003e\u003ci\u003e\u003cspan style=\"font-weight: 400;\"\u003eHonyaki \u003c\/span\u003e\u003c\/i\u003e\u003cspan style=\"font-weight: 400;\"\u003eblades. Manzo’s consistent ura sharpening embodies the hallmark of what constitutes a great single bevel knife. His blades feel more heavy on the balance than, say, our Togashi Tachi line. \u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eWhite #3 is a high quality carbon steel that will take a very refined edge with less effort and time than other carbon steels (i.e. will take less than other carbon steels from the same smith and sharpener duo). It is also very reasonably priced for a carbon steel knife. Initiates and experienced users of carbon steel single bevel knives who prefer a heavier feeling knife in the hand need to look no further than the Kikuchiyo Manzo White #3.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eA Yanagiba is a traditional Japanese fish slicing blade that is single-sided (beveled), often simply referred to as a “sushi knife.” These slicers may not be as versatile as its double-sided cousin, Sujihiki, but when it comes to pure slicing tasks of boneless protein (and not just fish), a well-sharpened Yanagiba is unmatched in performance. It is a great addition for any cooks working with sashimi and other delicate, raw seafoods.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eBrand: Hitohira ひとひら \u003cbr\u003eBlacksmith: Kikuchiyo 菊千代 \u003cbr\u003eProducing Area: Sakai-Osaka\/ Japan \u003cbr\u003eProfile: Yanagiba \u003cbr\u003eSize: 300mm \u003cbr\u003eSteel: Yasuki White (Shirogami) #3, Soft Iron Clad \u003cbr\u003eHandle: Ho Wood \u0026amp; Buffalo Horn Ferrule Octagonal \u003cbr\u003eTotal Length: 452mm \u003cbr\u003eEdge Length: 295mm \u003cbr\u003eHandle to Tip Length: 308mm \u003cbr\u003eBlade Height: 36mm \u003cbr\u003eThickness: 4.1mm \u003cbr\u003eHandle Length: 143mm \u003cbr\u003eWeight: 233g \u003cbr\u003eHand Orientation: Left-Handed \u003cbr\u003eSharpener: Manzo\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":39710427643998,"sku":"AAA-030W3-05-ZZIA300","price":430.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/products\/HitohiraKikuchiyoManzoWhite_3Left-HandedYanagiba300mmHoWoodHandle_Left.jpg?v=1675719318"},{"product_id":"aaa-050w3d-05-na150","title":"Hitohira Kikuchiyo Manzo White #3 Deba 150mm Ho Wood Handle (D-Shape)","description":"\u003cp\u003e\u003cspan\u003eA renowned smith from Sakai-city, Kikuchiyo (a pseudonym) apprenticed for over two decades before taking over the master’s forge upon his retirement a few years ago. One of the most impressive traits of his working style is that he is not only fast in production but he is also one of the few remaining smiths in Sakai that can forge \u003c\/span\u003e\u003ci\u003e\u003cspan\u003eHonyaki\u003c\/span\u003e\u003c\/i\u003e\u003cspan\u003e blades, a technique of forging that yields knives with beautiful Hamon lines and exquisite hardness.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eManzo is the pseudonym for a sharpener hailing from Sakai, a city known for its prestigious sharpeners of single bevel knives. He was trained under the sole sharpener for a legendary bladesmith who produced some of the rarest and most illustrious \u003c\/span\u003e\u003ci\u003e\u003cspan\u003eHonyaki \u003c\/span\u003e\u003c\/i\u003e\u003cspan\u003eblades. Manzo’s consistent ura sharpening embodies the hallmark of what constitutes a great single bevel knife. His blades feel more heavy on the balance than, say, our Togashi Tachi line. \u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eWhite #3 is a high quality carbon steel that will take a very refined edge with less effort and time than other carbon steels (i.e. will take less than other carbon steels from the same smith and sharpener duo). It is also very reasonably priced for a carbon steel knife. Initiates and experienced users of carbon steel single bevel knives who prefer a heavier feeling knife in the hand need to look no further than the Kikuchiyo Manzo White #3.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-sheets-userformat='{\"2\":14849,\"3\":{\"1\":0},\"12\":0,\"14\":{\"1\":2,\"2\":0},\"15\":\"Arial\",\"16\":11}' data-sheets-value='{\"1\":2,\"2\":\"A Deba is a traditional Japanese fish filleting\/butchery knife that is single-sided\/bevelled. Despite its Santoku-like profile, it does not perform well on dense produce; however, it excels in deboning various fish, thanks to its weight and bevel shape. The technique of using a deba is quite different from using a flexible filleting knife (Western style fish deboning), but in practiced hands, both styles can yield very good results. We recommend a deba for any cook looking to get better at filleting fish and sharpening a single bevel knife in Japanese fashion.\"}'\u003eA Deba is a traditional Japanese fish filleting\/butchery knife that is single-sided\/bevelled. Despite its Santoku-like profile, it does not perform well on dense produce; however, it excels in deboning various fish, thanks to its weight and bevel shape. The technique of using a deba is quite different from using a flexible filleting knife (Western style fish deboning), but in practiced hands, both styles can yield very good results. We recommend a deba for any cook looking to get better at filleting fish and sharpening a single bevel knife in Japanese fashion.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eBrand: Hitohira ひとひら \u003cbr\u003eBlacksmith: Kikuchiyo 菊千代 \u003cbr\u003eProducing Area: Sakai-Osaka\/ Japan \u003cbr\u003eProfile: Deba \u003cbr\u003eSize: 150mm \u003cbr\u003eSteel: Yasuki White (Shirogami) #3, Soft Iron Clad \u003cbr\u003eHandle: Ho Wood \u0026amp; Buffalo Horn Ferrule Right-Handed D-Shape \u003cbr\u003eTotal Length: 290mm \u003cbr\u003eEdge Length: 152mm \u003cbr\u003eHandle to Tip Length: 168mm \u003cbr\u003eBlade Height: 50mm \u003cbr\u003eThickness: 7.2mm \u003cbr\u003eHandle Length: 120mm \u003cbr\u003eWeight: 255g \u003cbr\u003eHand Orientation: Right-Handed \u003cbr\u003eSharpener: Manzo\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":39753475850334,"sku":"AAA-050W3D-05-NA150","price":215.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/products\/20220902_103718.jpg?v=1662133316"},{"product_id":"aaa-500-05-ia300","title":"Hitohira Kikuchiyo Manzo White #3 Yanagiba 300mm Walnut Handle (Saya)","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan style=\"font-weight: 400;\"\u003eA Yanagiba is a traditional Japanese fish slicing blade that is single-sided (beveled), often simply referred to as a “sushi knife.” These slicers may not be as versatile as its double-sided cousin, Sujihiki, but when it comes to pure slicing tasks of boneless protein (and not just fish), a well-sharpened Yanagiba is unmatched in performance. It is a great addition for any cooks working with sashimi and other delicate, raw seafoods.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eBrand: Hitohira \u003cbr\u003eSmith: Kikuchiyo \u003cbr\u003eProducing Area: Sakai-Osaka\/ Japan \u003cbr\u003eProfile: Yanagiba \u003cbr\u003eSize: 300mm \u003cbr\u003eSteel Type: Carbon Steel \u003cbr\u003eSteel: Yasuki White (Shirogami) #3, Soft Iron Clad \u003cbr\u003eHandle: Walnut \u0026amp; Pakka Ferrule Octagonal \u003cbr\u003eCome with Saya \u003cbr\u003eTotal Length: 450mm \u003cbr\u003eEdge Length: 290mm \u003cbr\u003eHandle to Tip Length: 304mm \u003cbr\u003eBlade Height: 35mm \u003cbr\u003eThickness: 4.5mm \u003cbr\u003eHandle Length: 142mm \u003cbr\u003eWeight: 253g \u003cbr\u003eHand Orientation: Right-Handed \u003cbr\u003eSharpener: Manzo\u003cbr\u003e\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":42421408137310,"sku":"AAA-500-05-IA300","price":450.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/files\/DSC01486_754916ee-d23e-4bbc-85a5-052d2e34e752.jpg?v=1769290049"}],"url":"https:\/\/toshoknifearts.com\/en-us\/collections\/white-shirogami-3.oembed?page=2","provider":"Tosho Knife Arts","version":"1.0","type":"link"}