{"title":"Japanese Carbon Steel Knives","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003eCarbon steel knives\u003c\/span\u003e\u003cspan\u003e have long been prized by professional chefs and serious home cooks for their exceptional cutting performance. Able to take an incredibly refined edge and sharpen with remarkable ease, they offer a level of precision that has made them a cornerstone of traditional Japanese knife making. While they require more care than \u003c\/span\u003e\u003cspan\u003estainless steel\u003c\/span\u003e\u003cspan\u003e, many cooks consider the extra maintenance well worth the reward.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 dir=\"ltr\"\u003e\n\u003cspan\u003eWhat Are Japanese \u003c\/span\u003e\u003cspan\u003eCarbon Steel Knives\u003c\/span\u003e\u003cspan\u003e?\u003c\/span\u003e\n\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eJapanese \u003c\/span\u003e\u003cspan\u003ecarbon steel knives\u003c\/span\u003e\u003cspan\u003e are made from steel with a higher carbon content than \u003c\/span\u003e\u003cspan\u003estainless steel\u003c\/span\u003e\u003cspan\u003e and little or no chromium. Unlike \u003c\/span\u003e\u003cspan\u003estainless steel\u003c\/span\u003e\u003cspan\u003e, \u003c\/span\u003e\u003cspan\u003ecarbon steel\u003c\/span\u003e\u003cspan\u003e does not have the \u003c\/span\u003e\u003cspan\u003ecorrosion\u003c\/span\u003e\u003cspan\u003e resistance needed to prevent oxidation on its own, making it more reactive to moisture, acidic foods, and humidity.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e(Link to \u003c\/span\u003e\u003cspan\u003eStainless Steel\u003c\/span\u003e\u003cspan\u003e collection when published.)\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe advantage of \u003c\/span\u003e\u003cspan\u003ehigh carbon steel\u003c\/span\u003e\u003cspan\u003e is its outstanding cutting performance. High-quality \u003c\/span\u003e\u003cspan\u003ecarbon steels\u003c\/span\u003e\u003cspan\u003e can be hardened to produce exceptionally sharp edges that slice cleanly with minimal resistance. They also respond extremely well to sharpening, allowing experienced users to quickly restore a razor-sharp edge with whetstones.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eMany professional chefs appreciate the crisp cutting feel and fine edge potential of \u003c\/span\u003e\u003cspan\u003ecarbon steel\u003c\/span\u003e\u003cspan\u003e, particularly for precise vegetable work, fish preparation, and detailed knife techniques.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eBecause \u003c\/span\u003e\u003cspan\u003ecarbon steel\u003c\/span\u003e\u003cspan\u003e is reactive, it requires regular care to prevent rust. Over time, the blade will naturally develop a patina, which is a darkened surface layer that helps protect the steel and reflects the knife's use. With proper maintenance, a quality Japanese \u003c\/span\u003e\u003cspan\u003ecarbon steel knife\u003c\/span\u003e\u003cspan\u003e can provide decades of exceptional performance.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 dir=\"ltr\"\u003e\n\u003cspan\u003eCommon Types of Japanese \u003c\/span\u003e\u003cspan\u003eCarbon Steel\u003c\/span\u003e\n\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eJapanese knife makers use several traditional \u003c\/span\u003e\u003cspan\u003ehigh carbon steels\u003c\/span\u003e\u003cspan\u003e, each offering its own balance of sharpness, \u003c\/span\u003e\u003cspan\u003eedge retention\u003c\/span\u003e\u003cspan\u003e, toughness, and sharpening characteristics.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 dir=\"ltr\"\u003e\n\u003cspan\u003eWhite Steel\u003c\/span\u003e\u003cspan\u003e (\u003c\/span\u003e\u003cspan\u003eShirogami\u003c\/span\u003e\u003cspan\u003e)\u003c\/span\u003e\n\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eWhite Steel\u003c\/span\u003e\u003cspan\u003e is one of the purest \u003c\/span\u003e\u003cspan\u003ecarbon steels\u003c\/span\u003e\u003cspan\u003e used in Japanese knife making. With very few alloying elements, it is renowned for taking an exceptionally fine edge and sharpening with remarkable ease.\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli dir=\"ltr\"\u003e\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eWhite Steel #1\u003c\/span\u003e\u003cspan\u003e: \u003c\/span\u003e\u003cspan\u003econtains slightly more carbon, allowing it to achieve extremely refined edges with excellent \u003c\/span\u003e\u003cspan\u003eedge retention\u003c\/span\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\"\u003e\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eWhite Steel #2\u003c\/span\u003e\u003cspan\u003e: \u003c\/span\u003e\u003cspan\u003eis slightly tougher and more forgiving while still offering outstanding sharpness and one of the easiest sharpening experiences available.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eWhite Steel\u003c\/span\u003e\u003cspan\u003e is a favorite among craftsmen in making traditional \u003c\/span\u003e\u003cspan\u003ehand-forged\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003esingle bevel\u003c\/span\u003e\u003cspan\u003e knives for chefs in shapes like the \u003c\/span\u003e\u003cspan\u003edeba\u003c\/span\u003e\u003cspan\u003e, \u003c\/span\u003e\u003cspan\u003ekiritsuke\u003c\/span\u003e\u003cspan\u003e, \u003c\/span\u003e\u003cspan\u003eyanagiba\u003c\/span\u003e\u003cspan\u003e, \u003c\/span\u003e\u003cspan\u003ehonesuki\u003c\/span\u003e\u003cspan\u003e and \u003c\/span\u003e\u003cspan\u003eusuba\u003c\/span\u003e\u003cspan\u003e. Keep in mind that these knives are made for right-handed users, with \u003c\/span\u003e\u003cspan\u003eleft-handed\u003c\/span\u003e\u003cspan\u003e versions by special order.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 dir=\"ltr\"\u003e\u003cspan\u003eBlue Steel (Aogami)\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eBlue Steel builds upon \u003c\/span\u003e\u003cspan\u003eWhite Steel\u003c\/span\u003e\u003cspan\u003e by adding alloying elements such as chromium and tungsten to improve wear resistance and \u003c\/span\u003e\u003cspan\u003eedge retention\u003c\/span\u003e\u003cspan\u003e while preserving much of \u003c\/span\u003e\u003cspan\u003ecarbon steel\u003c\/span\u003e\u003cspan\u003e's excellent sharpening characteristics.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eCommon varieties include:\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli dir=\"ltr\"\u003e\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eBlue Steel #2\u003c\/span\u003e\u003cspan\u003e, known for its excellent balance of sharpness, toughness, and ease of sharpening.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\"\u003e\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eBlue Steel #1\u003c\/span\u003e\u003cspan\u003e, which contains additional carbon for longer \u003c\/span\u003e\u003cspan\u003eedge retention\u003c\/span\u003e\u003cspan\u003e and higher hardness.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\"\u003e\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eAogami Super\u003c\/span\u003e\u003cspan\u003e (\u003c\/span\u003e\u003cspan\u003eBlue Super\u003c\/span\u003e\u003cspan\u003e)\u003c\/span\u003e\u003cspan\u003e, a premium \u003c\/span\u003e\u003cspan\u003ecarbon steel\u003c\/span\u003e\u003cspan\u003e capable of extremely high hardness and exceptional \u003c\/span\u003e\u003cspan\u003eedge retention\u003c\/span\u003e\u003cspan\u003e, making it popular among professional chefs and enthusiasts who want maximum performance.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 dir=\"ltr\"\u003e\n\u003cspan\u003eStainless-Clad\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eCarbon Steel\u003c\/span\u003e\n\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eMany modern Japanese knives combine the best qualities of carbon and \u003c\/span\u003e\u003cspan\u003estainless steel\u003c\/span\u003e\u003cspan\u003e by using a \u003c\/span\u003e\u003cspan\u003ecarbon steel\u003c\/span\u003e\u003cspan\u003e core clad with \u003c\/span\u003e\u003cspan\u003estainless steel\u003c\/span\u003e\u003cspan\u003e outer layers.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThis construction leaves only the exposed cutting edge reactive while the sides of the blade resist staining and \u003c\/span\u003e\u003cspan\u003ecorrosion\u003c\/span\u003e\u003cspan\u003e. The result is a knife that delivers the sharpening feel and cutting performance of \u003c\/span\u003e\u003cspan\u003ecarbon steel\u003c\/span\u003e\u003cspan\u003e while significantly reducing day-to-day maintenance.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eFor many cooks, \u003c\/span\u003e\u003cspan\u003estainless-clad\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003ecarbon steel\u003c\/span\u003e\u003cspan\u003e provides an ideal balance between traditional performance and modern convenience. This method is common for hybrid style kitchen knives with a \u003c\/span\u003e\u003cspan\u003edouble bevel\u003c\/span\u003e\u003cspan\u003e in shapes such as the \u003c\/span\u003e\u003cspan\u003egyuto\u003c\/span\u003e\u003cspan\u003e, \u003c\/span\u003e\u003cspan\u003epetty\u003c\/span\u003e\u003cspan\u003e, \u003c\/span\u003e\u003cspan\u003esantoku\u003c\/span\u003e\u003cspan\u003e, \u003c\/span\u003e\u003cspan\u003enakiri\u003c\/span\u003e\u003cspan\u003e, \u003c\/span\u003e\u003cspan\u003esujihiki\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eslicer\u003c\/span\u003e\u003cspan\u003e, and \u003c\/span\u003e\u003cspan\u003ebunka\u003c\/span\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 dir=\"ltr\"\u003e\n\u003cspan\u003eHow to Maintain a \u003c\/span\u003e\u003cspan\u003eCarbon Steel Knife\u003c\/span\u003e\n\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eCarbon steel knives\u003c\/span\u003e\u003cspan\u003e require consistent care, but the routine is simple and becomes second nature with regular use.\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli dir=\"ltr\"\u003e\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eHand-wash the knife immediately after use using mild soap and warm water.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\"\u003e\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eDry the blade thoroughly before putting it away.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\"\u003e\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eNever place a \u003c\/span\u003e\u003cspan\u003ecarbon steel knife\u003c\/span\u003e\u003cspan\u003e in the dishwasher.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\"\u003e\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eUse a quality wood or synthetic\u003c\/span\u003e\u003ca href=\"https:\/\/www.chuboknives.com\/collections\/cutting-boards\"\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003ecutting board\u003c\/span\u003e\u003c\/a\u003e\u003cspan\u003e to help preserve the edge.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\"\u003e\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eStore the knife in a dry, protected location.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\"\u003e\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eSharpen the edge regularly using quality\u003c\/span\u003e\u003ca href=\"https:\/\/www.chuboknives.com\/collections\/sharpening-stones\"\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003ewhetstones\u003c\/span\u003e\u003c\/a\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\"\u003e\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eIf reddish-orange rust appears, remove it promptly before it has an opportunity to spread.\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eAs you use your knife, you'll notice the blade gradually turning gray, blue, or dark in certain areas. This discoloration is called a \u003c\/span\u003e\u003cspan\u003epatina\u003c\/span\u003e\u003cspan\u003e, and it is a completely normal chemical reaction. A stable patina helps protect the steel from further oxidation and is often considered a sign of a well-used \u003c\/span\u003e\u003cspan\u003ecarbon steel knife\u003c\/span\u003e\u003cspan\u003e rather than a flaw.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 dir=\"ltr\"\u003e\n\u003cspan\u003eAre \u003c\/span\u003e\u003cspan\u003eCarbon Steel Knives\u003c\/span\u003e\u003cspan\u003e Right for You?\u003c\/span\u003e\n\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eCarbon steel knives\u003c\/span\u003e\u003cspan\u003e are ideal for cooks who value maximum sharpness, easy sharpening, and traditional Japanese craftsmanship. Professional chefs, knife enthusiasts, and serious home cooks often appreciate the responsive feel and exceptional edge quality that \u003c\/span\u003e\u003cspan\u003ecarbon steel\u003c\/span\u003e\u003cspan\u003e provides.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThey are an especially good choice for those who enjoy maintaining their knives with whetstones and don't mind wiping the blade dry during food preparation or giving it a little extra attention after use.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eKeep in mind that \u003c\/span\u003e\u003cspan\u003ecarbon steel\u003c\/span\u003e\u003cspan\u003e may not be the best option if you prefer the lowest-maintenance knife possible or frequently leave knives wet in the sink, prepare large amounts of acidic ingredients without cleaning the blade, or want maximum \u003c\/span\u003e\u003cspan\u003ecorrosion\u003c\/span\u003e\u003cspan\u003e resistance. In those situations, a \u003c\/span\u003e\u003cspan\u003estainless steel\u003c\/span\u003e\u003cspan\u003e knife is generally the better choice.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eAt Chubo Knives, we offer a carefully curated selection of Japanese \u003c\/span\u003e\u003cspan\u003ecarbon steel knives\u003c\/span\u003e\u003cspan\u003e from many of Japan's most renowned knife makers, forged from \u003c\/span\u003e\u003cspan\u003eWhite Steel\u003c\/span\u003e\u003cspan\u003e, Blue Steel, \u003c\/span\u003e\u003cspan\u003eAogami Super\u003c\/span\u003e\u003cspan\u003e, and \u003c\/span\u003e\u003cspan\u003estainless-clad\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003ecarbon steel\u003c\/span\u003e\u003cspan\u003e constructions. Whether you're purchasing your first \u003c\/span\u003e\u003cspan\u003ecarbon steel knife\u003c\/span\u003e\u003cspan\u003e or expanding your \u003c\/span\u003e\u003cspan\u003eknife set\u003c\/span\u003e\u003cspan\u003e or professional collection, you'll find expertly crafted knives built for precision, durability, and years of outstanding performance.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eExplore our collection of Japanese \u003c\/span\u003e\u003cspan\u003ecarbon steel knives\u003c\/span\u003e\u003cspan\u003e and experience the unmatched sharpness and craftsmanship that have made \u003c\/span\u003e\u003cspan\u003ecarbon steel\u003c\/span\u003e\u003cspan\u003e the preferred choice of generations of chefs.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb id=\"docs-internal-guid-59e1d389-7fff-e86f-899f-7687eb12d860\"\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/b\u003e\u003c\/p\u003e","products":[{"product_id":"misono-swedish-carbon-gyutou-180mm-7-1","title":"Misono Swedish Carbon Gyutou 180mm (7.1\")","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003ch6\u003e\u003cspan\u003eDescription\u003c\/span\u003e\u003c\/h6\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cspan\u003eThe carbon steel line from Misono offers outstanding performance.  Made from the highest quality, purest carbon steel to ensure the sharpest edge and best edge retention, these knives are remarkably easy to re-sharpen. The strengthened wood handle protects against water damage and each knife is hand sharpened by Misono artisans to ensure maximum sharpness out of the box\u003c\/span\u003e.\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eWhy we love\u003cspan data-mce-fragment=\"1\"\u003e it: Approachable price, gets screaming sharp and can stand up to the rigors of professional kitchen use.\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cspan data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003ePlease note: This knife is made from carbon steel, which gets incredibly sharp and is easy to sharpen but requires additional maintenance. This knife should be kept clean and dry at all times and oiled when not in use for an extended amount of time. Carbon knives can be reactive with high acid foods.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAbout this shape\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eGyutou are the Japanese equivalent of a typical European chef’s knife. They are the ideal all-purpose kitchen knives and can be used for most tasks. Japanese gyutou are typically lighter and thinner than a European knife, are made out of a harder steel and as a result, hold a better edge. The design features nothing to obstructing the edge of the handle end of the blade, so it can be sharpened and thus used entirely. The word gyutou in Japanese means ‘beef knife’.\u003c\/p\u003e\n\u003ch6\u003eSpecifications\u003c\/h6\u003e\n\u003ctable width=\"100%\" cellspacing=\"0\" cellpadding=\"0\" border=\"0\"\u003e\n\u003ccolgroup\u003e \u003ccol width=\"50%\"\u003e \u003ccol width=\"50%\"\u003e \u003c\/colgroup\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eHandle material\u003c\/td\u003e\n\u003ctd\u003eWood composite\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBlade length\u003c\/td\u003e\n\u003ctd\u003e180 mm (7.1\")\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eThickness at spine\u003c\/td\u003e\n\u003ctd\u003e2 mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eThickness at tip\u003c\/td\u003e\n\u003ctd\u003e0.6 mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eHardness (Rockwell scale)\u003c\/td\u003e\n\u003ctd\u003e60\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch4\u003e\u003c\/h4\u003e\n\u003ch6\u003eUse \u0026amp; Care\u003c\/h6\u003e\n\u003cul\u003e\n\u003cli\u003eHandwash in warm water and towel dry\u003c\/li\u003e\n\u003cli\u003eDo not cut frozen foods\u003c\/li\u003e\n\u003cli\u003eUse a sharpening stone, not a honing steel, to re-sharpen your \u003ca href=\"https:\/\/www.chuboknives.com\/\" title=\"Japanese chef knives\"\u003eJapanese chef knives\u003c\/a\u003e\n\u003c\/li\u003e\n\u003cli\u003eCarbon steel is not rust resistant and requires special care. Dry your knife completely after use to prevent oxidation.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Misono","offers":[{"title":"Default Title","offer_id":217349064,"sku":"MIS-111","price":151.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0152\/1581\/files\/088d52fa-ad6a-4e7e-ae83-b5d4c8503e6b.jpg?v=1768540914"},{"product_id":"misono-swedish-carbon-gyutou-210mm-8-3","title":"Misono Swedish Carbon Gyutou 210mm (8.3\")","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003ch6\u003e\u003cspan\u003eDescription\u003c\/span\u003e\u003c\/h6\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cspan\u003eThe carbon steel line from Misono offers outstanding performance.  Made from the highest quality, purest carbon steel to ensure the sharpest edge and best edge retention, these knives are remarkably easy to re-sharpen. The strengthened wood handle protects against water damage and each knife is hand sharpened by Misono artisans to ensure maximum sharpness out of the box\u003c\/span\u003e.\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eWhy we love\u003cspan data-mce-fragment=\"1\"\u003e it: Approachable price, gets screaming sharp and can stand up to the rigors of professional kitchen use.\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cspan data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003ePlease note: This knife is made from carbon steel, which gets incredibly sharp and is easy to sharpen but requires additional maintenance. This knife should be kept clean and dry at all times and oiled when not in use for an extended amount of time. Carbon knives can be reactive with high acid foods.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAbout this shape\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eGyutou are the Japanese equivalent of a typical European chef’s knife. They are the ideal all-purpose kitchen knives and can be used for most tasks. Japanese gyutou are typically lighter and thinner than a European knife, are made out of a harder steel and as a result, hold a better edge. The design features nothing to obstructing the edge of the handle end of the blade, so it can be sharpened and thus used entirely. The word gyutou in Japanese means ‘beef knife’.\u003c\/p\u003e\n\u003ch6\u003e\u003cspan class=\"Apple-style-span\" style=\"font-weight: bold;\"\u003eSpecifications\u003c\/span\u003e\u003c\/h6\u003e\n\u003ctable width=\"100%\" cellspacing=\"0\" cellpadding=\"0\" border=\"0\"\u003e\n\u003ccolgroup\u003e \u003ccol width=\"50%\"\u003e \u003ccol width=\"50%\"\u003e \u003c\/colgroup\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eHandle material\u003c\/td\u003e\n\u003ctd\u003eWood composite\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBlade length\u003c\/td\u003e\n\u003ctd\u003e210 mm (8.3\")\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eThickness at spine\u003c\/td\u003e\n\u003ctd\u003e2 mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eThickness at tip\u003c\/td\u003e\n\u003ctd\u003e0.6 mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eHardness (Rockwell scale)\u003c\/td\u003e\n\u003ctd\u003e60\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch4\u003e\u003c\/h4\u003e\n\u003ch6\u003eUse \u0026amp; Care\u003c\/h6\u003e\n\u003cul\u003e\n\u003cli\u003eHandwash in warm water and towel dry\u003c\/li\u003e\n\u003cli\u003eDo not cut frozen foods\u003c\/li\u003e\n\u003cli\u003eUse a sharpening stone, not a honing steel, to re-sharpen your \u003ca href=\"https:\/\/www.chuboknives.com\/\" title=\"Japanese chef knives\"\u003eJapanese chef knives\u003c\/a\u003e\n\u003c\/li\u003e\n\u003cli\u003eCarbon steel is not rust resistant and requires special care. Dry your knife completely after use to prevent oxidation.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Misono","offers":[{"title":"Default Title","offer_id":217349414,"sku":"MIS-112","price":158.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0152\/1581\/files\/70ce8a13-9d9a-479a-81bb-c7929c3e3039.jpg?v=1768540934"},{"product_id":"misono-swedish-carbon-gyutou-270mm-10-6","title":"Misono Swedish Carbon Gyutou 270mm (10.6\")","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003ch6\u003e\u003cspan\u003eDescription\u003c\/span\u003e\u003c\/h6\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cspan\u003eThe carbon steel line from Misono offers outstanding performance.  Made from the highest quality, purest carbon steel to ensure the sharpest edge and best edge retention, these knives are remarkably easy to re-sharpen. The strengthened wood handle protects against water damage and each knife is hand sharpened by Misono artisans to ensure maximum sharpness out of the box\u003c\/span\u003e.\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eWhy we love\u003cspan data-mce-fragment=\"1\"\u003e it: Approachable price, gets screaming sharp and can stand up to the rigors of professional kitchen use.\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cspan data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003ePlease note: This knife is made from carbon steel, which gets incredibly sharp and is easy to sharpen but requires additional maintenance. This knife should be kept clean and dry at all times and oiled when not in use for an extended amount of time. Carbon knives can be reactive with high acid foods.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAbout this shape\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eGyutou are the Japanese equivalent of a typical European chef’s knife. They are the ideal all-purpose kitchen knives and can be used for most tasks. Japanese gyutou are typically lighter and thinner than a European knife, are made out of a harder steel and as a result, hold a better edge. The design features nothing to obstructing the edge of the handle end of the blade, so it can be sharpened and thus used entirely. The word gyutou in Japanese means ‘beef knife’.\u003c\/p\u003e\n\u003cdiv\u003e\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch6\u003eSpecifications\u003c\/h6\u003e\n\u003ctable width=\"100%\" cellspacing=\"0\" cellpadding=\"0\" border=\"0\"\u003e\n\u003ccolgroup\u003e \u003ccol width=\"50%\"\u003e \u003ccol width=\"50%\"\u003e \u003c\/colgroup\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eHandle material\u003c\/td\u003e\n\u003ctd\u003eWood composite\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBlade length\u003c\/td\u003e\n\u003ctd\u003e270 mm (10.6\")\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eThickness at spine\u003c\/td\u003e\n\u003ctd\u003e2.4 mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eThickness at tip\u003c\/td\u003e\n\u003ctd\u003e0.6 mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eHardness (Rockwell scale)\u003c\/td\u003e\n\u003ctd\u003e60\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch4\u003e\u003c\/h4\u003e\n\u003ch6\u003eUse \u0026amp; Care\u003c\/h6\u003e\n\u003cul\u003e\n\u003cli\u003eHandwash in warm water and towel dry\u003c\/li\u003e\n\u003cli\u003eDo not cut frozen foods\u003c\/li\u003e\n\u003cli\u003eUse a sharpening stone, not a honing steel, to re-sharpen your \u003ca href=\"https:\/\/www.chuboknives.com\/\" title=\"Japanese chef knives\"\u003eJapanese chef knives\u003c\/a\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Misono","offers":[{"title":"Default Title","offer_id":217349700,"sku":"MIS-114","price":238.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0152\/1581\/files\/a02b257a-e39e-41b2-b4aa-e5110725925c.jpg?v=1768540961"},{"product_id":"misono-swedish-carbon-sujihiki-240mm-9-4","title":"Misono Swedish Carbon Sujihiki 240mm (9.4\")","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003ch6\u003e\u003cspan\u003eDescription\u003c\/span\u003e\u003c\/h6\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cspan\u003eThe carbon steel line from Misono offers outstanding performance.  Made from the highest quality, purest carbon steel to ensure the sharpest edge and best edge retention, these knives are remarkably easy to re-sharpen. The strengthened wood handle protects against water damage and each knife is hand sharpened by Misono artisans to ensure maximum sharpness out of the box\u003c\/span\u003e.\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eWhy we love\u003cspan data-mce-fragment=\"1\"\u003e it: Approachable price, gets screaming sharp and can stand up to the rigors of professional kitchen use.\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cspan data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003ePlease note: This knife is made from carbon steel, which gets incredibly sharp and is easy to sharpen but requires additional maintenance. This knife should be kept clean and dry at all times and oiled when not in use for an extended amount of time. Carbon knives can be reactive with high acid foods.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch6\u003eSpecifications\u003c\/h6\u003e\n\u003ctable cellspacing=\"0\" cellpadding=\"0\" width=\"100%\" border=\"0\"\u003e\n\u003ccolgroup\u003e \u003ccol width=\"50%\"\u003e \u003ccol width=\"50%\"\u003e \u003c\/colgroup\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eHandle material\u003c\/td\u003e\n\u003ctd\u003eWood composite\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBlade length\u003c\/td\u003e\n\u003ctd\u003e240 mm (9.4\")\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eThickness at spine\u003c\/td\u003e\n\u003ctd\u003e2 mm \u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eThickness at tip\u003c\/td\u003e\n\u003ctd\u003e0.6 mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eHardness (Rockwell scale)\u003c\/td\u003e\n\u003ctd\u003e60\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch4\u003e\u003c\/h4\u003e\n\u003ch6\u003eUse \u0026amp; Care\u003c\/h6\u003e\n\u003cul\u003e\n\u003cli\u003eHandwash in warm water and towel dry\u003c\/li\u003e\n\u003cli\u003eDo not cut frozen foods\u003c\/li\u003e\n\u003cli\u003eUse a sharpening stone, not a honing steel, to re-sharpen your \u003ca href=\"https:\/\/www.chuboknives.com\/\" title=\"Japanese chef knives\"\u003eJapanese chef knives\u003c\/a\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Misono","offers":[{"title":"Default Title","offer_id":217349898,"sku":"MIS-121","price":209.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0152\/1581\/files\/ac54314d-0140-4985-b3e8-4ce183f9b02b.jpg?v=1768540976"},{"product_id":"misono-swedish-carbon-sujihiki-270mm-10-6","title":"Misono Swedish Carbon Sujihiki 270mm (10.6\")","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003ch6\u003e\u003cspan\u003eDescription\u003c\/span\u003e\u003c\/h6\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cspan\u003eThe carbon steel line from Misono offers outstanding performance.  Made from the highest quality, purest carbon steel to ensure the sharpest edge and best edge retention, these knives are remarkably easy to re-sharpen. The strengthened wood handle protects against water damage and each knife is hand sharpened by Misono artisans to ensure maximum sharpness out of the box\u003c\/span\u003e.\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eWhy we love\u003cspan data-mce-fragment=\"1\"\u003e it: Approachable price, gets screaming sharp and can stand up to the rigors of professional kitchen use.\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cspan data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003ePlease note: This knife is made from carbon steel, which gets incredibly sharp and is easy to sharpen but requires additional maintenance. This knife should be kept clean and dry at all times and oiled when not in use for an extended amount of time. Carbon knives can be reactive with high acid foods.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch6\u003eSpecifications\u003c\/h6\u003e\n\u003ctable cellspacing=\"0\" cellpadding=\"0\" width=\"100%\" border=\"0\"\u003e\n\u003ccolgroup\u003e \u003ccol width=\"50%\"\u003e \u003ccol width=\"50%\"\u003e \u003c\/colgroup\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eHandle material\u003c\/td\u003e\n\u003ctd\u003eWood composite\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBlade length\u003c\/td\u003e\n\u003ctd\u003e270 mm (10.6\")\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eThickness at spine\u003c\/td\u003e\n\u003ctd\u003e2 mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eThickness at tip\u003c\/td\u003e\n\u003ctd\u003e0.6 mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eHardness (Rockwell scale)\u003c\/td\u003e\n\u003ctd\u003e60\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch4\u003e\u003c\/h4\u003e\n\u003ch6\u003eUse \u0026amp; Care\u003c\/h6\u003e\n\u003cul\u003e\n\u003cli\u003eHandwash in warm water and towel dry\u003c\/li\u003e\n\u003cli\u003eDo not cut frozen foods\u003c\/li\u003e\n\u003cli\u003eUse a sharpening stone, not a honing steel, to re-sharpen your \u003ca href=\"https:\/\/www.chuboknives.com\/\" title=\"Japanese chef knives\"\u003eJapanese chef knives\u003c\/a\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Misono","offers":[{"title":"Default Title","offer_id":217350004,"sku":"MIS-122","price":249.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0152\/1581\/files\/363932eb-b10c-4ca5-8df8-5635a4ab78a5.jpg?v=1768540992"},{"product_id":"misono-swedish-carbon-petty-130mm-5-1","title":"Misono Swedish Carbon Petty 130mm (5.1\")","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003ch6\u003eDescription\u003c\/h6\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cspan\u003eThe carbon steel line from Misono offers outstanding performance.  Made from the highest quality, purest carbon steel to ensure the sharpest edge and best edge retention, these knives are remarkably easy to re-sharpen. The strengthened wood handle protects against water damage and each knife is hand sharpened by Misono artisans to ensure maximum sharpness out of the box\u003c\/span\u003e.\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eWhy we love\u003cspan data-mce-fragment=\"1\"\u003e it: Approachable price, gets screaming sharp and can stand up to the rigors of professional kitchen use.\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cspan data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003ePlease note: This knife is made from carbon steel, which gets incredibly sharp and is easy to sharpen but requires additional maintenance. This knife should be kept clean and dry at all times and oiled when not in use for an extended amount of time. Carbon knives can be reactive with high acid foods.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch6\u003e\u003cspan class=\"Apple-style-span\"\u003eSpecifications\u003c\/span\u003e\u003c\/h6\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ctable width=\"100%\" cellspacing=\"0\" cellpadding=\"0\" border=\"0\"\u003e\n\u003ccolgroup\u003e \u003ccol width=\"50%\"\u003e \u003ccol width=\"50%\"\u003e \u003c\/colgroup\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eHandle material\u003c\/td\u003e\n\u003ctd\u003eWood composite\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBlade length\u003c\/td\u003e\n\u003ctd\u003e130 mm (5.1\")\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eThickness at spine\u003c\/td\u003e\n\u003ctd\u003e1.8 mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eThickness at tip\u003c\/td\u003e\n\u003ctd\u003e0.5 mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eHardness (Rockwell scale)\u003c\/td\u003e\n\u003ctd\u003e60\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch6\u003e\n\u003cbr\u003eUse \u0026amp; Care\u003c\/h6\u003e\n\u003cul\u003e\n\u003cli\u003eHandwash in warm water and towel dry\u003c\/li\u003e\n\u003cli\u003eDo not cut frozen foods\u003c\/li\u003e\n\u003cli\u003eUse a sharpening stone, not a honing steel, to re-sharpen your \u003ca href=\"https:\/\/www.chuboknives.com\/\" title=\"Japanese chef knives\"\u003eJapanese chef knives\u003c\/a\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Misono","offers":[{"title":"Default Title","offer_id":217350244,"sku":"MIS-132","price":108.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0152\/1581\/files\/63c497b9-96e4-4c55-8a56-537a578ef85f.jpg?v=1768541007"},{"product_id":"misono-swedish-carbon-petty-150mm-5-9","title":"Misono Swedish Carbon Petty 150mm (5.9\")","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003ch6\u003e\u003cspan\u003eDescription\u003c\/span\u003e\u003c\/h6\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cspan\u003eThe carbon steel line from Misono offers outstanding performance.  Made from the highest quality, purest carbon steel to ensure the sharpest edge and best edge retention, these knives are remarkably easy to re-sharpen. The strengthened wood handle protects against water damage and each knife is hand sharpened by Misono artisans to ensure maximum sharpness out of the box\u003c\/span\u003e.\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eWhy we love\u003cspan data-mce-fragment=\"1\"\u003e it: Approachable price, gets screaming sharp and can stand up to the rigors of professional kitchen use.\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cspan data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003ePlease note: This knife is made from carbon steel, which gets incredibly sharp and is easy to sharpen but requires additional maintenance. This knife should be kept clean and dry at all times and oiled when not in use for an extended amount of time. Carbon knives can be reactive with high acid foods.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch6\u003eSpecifications\u003c\/h6\u003e\n\u003ctable width=\"100%\" cellspacing=\"0\" cellpadding=\"0\" border=\"0\"\u003e\n\u003ccolgroup\u003e \u003ccol width=\"50%\"\u003e \u003ccol width=\"50%\"\u003e \u003c\/colgroup\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eHandle material\u003c\/td\u003e\n\u003ctd\u003eWood composite\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBlade length\u003c\/td\u003e\n\u003ctd\u003e150 mm (5.9\")\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eThickness at spine\u003c\/td\u003e\n\u003ctd\u003e1.8 mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eThickness at tip\u003c\/td\u003e\n\u003ctd\u003e0.8 mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eHardness (Rockwell scale)\u003c\/td\u003e\n\u003ctd\u003e60\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch4\u003e\u003c\/h4\u003e\n\u003ch6\u003eUse \u0026amp; Care\u003c\/h6\u003e\n\u003cul\u003e\n\u003cli\u003eHandwash in warm water and towel dry\u003c\/li\u003e\n\u003cli\u003eDo not cut frozen foods\u003c\/li\u003e\n\u003cli\u003eUse a sharpening stone, not a honing steel, to re-sharpen your \u003ca href=\"https:\/\/www.chuboknives.com\/\" title=\"Japanese chef knives\"\u003eJapanese chef knives\u003c\/a\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Misono","offers":[{"title":"Default Title","offer_id":217350430,"sku":"MIS-133","price":110.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0152\/1581\/files\/0d985a83-9799-4f4f-a530-8e543ebcc802.jpg?v=1768541020"},{"product_id":"misono-swedish-carbon-honesuki-145mm-5-7","title":"Misono Swedish Carbon Honesuki 145mm (5.7\")","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003ch6\u003e\u003cspan\u003eDescription\u003c\/span\u003e\u003c\/h6\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cspan\u003eThe carbon steel line from Misono offers outstanding performance.  Made from the highest quality, purest carbon steel to ensure the sharpest edge and best edge retention, these knives are remarkably easy to re-sharpen. The strengthened wood handle protects against water damage and each knife is hand sharpened by Misono artisans to ensure maximum sharpness out of the box\u003c\/span\u003e.\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eWhy we love\u003cspan data-mce-fragment=\"1\"\u003e it: Approachable price, gets screaming sharp and can stand up to the rigors of professional kitchen use.\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cspan data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003ePlease note: This knife is made from carbon steel, which gets incredibly sharp and is easy to sharpen but requires additional maintenance. This knife should be kept clean and dry at all times and oiled when not in use for an extended amount of time. Carbon knives can be reactive with high acid foods.\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\u003cspan class=\"Apple-style-span\" style=\"font-weight: bold;\"\u003e\u003cbr\u003e \u003c\/span\u003e\u003c\/div\u003e\n\u003ch6\u003e\u003cspan class=\"Apple-style-span\" style=\"font-weight: bold;\"\u003eSpecifications\u003c\/span\u003e\u003c\/h6\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan class=\"Apple-style-span\" style=\"font-weight: bold;\"\u003e\u003cbr\u003e \u003c\/span\u003e\u003c\/div\u003e\n\u003ctable cellspacing=\"0\" cellpadding=\"0\" width=\"100%\" border=\"0\"\u003e\n\u003ccolgroup\u003e \u003ccol width=\"50%\"\u003e \u003ccol width=\"50%\"\u003e \u003c\/colgroup\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eHandle material\u003c\/td\u003e\n\u003ctd\u003eWood composite\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBlade length\u003c\/td\u003e\n\u003ctd\u003e145 mm (5.7\")\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eThickness at spine\u003c\/td\u003e\n\u003ctd\u003e2.5 mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eThickness at tip\u003c\/td\u003e\n\u003ctd\u003e1.5 mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eHardness (Rockwell scale)\u003c\/td\u003e\n\u003ctd\u003e60\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch4\u003e\u003c\/h4\u003e\n\u003ch6\u003eUse \u0026amp; Care\u003c\/h6\u003e\n\u003cul\u003e\n\u003cli\u003eHandwash in warm water and towel dry\u003c\/li\u003e\n\u003cli\u003eDo not cut frozen foods\u003c\/li\u003e\n\u003cli\u003eUse a sharpening stone, not a honing steel, to re-sharpen your \u003ca href=\"https:\/\/www.chuboknives.com\/\" title=\"Japanese chef knives\"\u003eJapanese chef knives\u003c\/a\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Misono","offers":[{"title":"Default Title","offer_id":217350616,"sku":"MIS-141","price":159.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0152\/1581\/files\/a3cdfb63-d8b9-4024-b4bb-fd7dc35170b2.jpg?v=1768541035"},{"product_id":"sakai-takayuki-kasumitogi-yanagi-240mm-9-4","title":"Sakai Takayuki Kasumitogi Yanagi 240mm (9.4\")","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003ch6\u003e\u003cspan\u003eDescription\u003c\/span\u003e\u003c\/h6\u003e\n\u003cp\u003eThe kasumitogi line is a reasonably priced line of traditional forged knives which work well for first-time users as well as more experienced chefs. These knives are hand forged from Yasuki White Steel in the ‘kasumi’ method of joining carbon steel and a soft iron jacket. White steel knives hold a good edge and are easy to sharpen.  The U shaped magnolia handles and water buffalo bolsters are comfortable and easy to grip, even through long hours of kitchen use.\u003c\/p\u003e\n\u003cdiv\u003e\n\u003cspan data-mce-fragment=\"1\"\u003ePlease note: This knife is made from carbon steel, which gets incredibly sharp and is easy to sharpen but requires additional maintenance. This knife should be kept clean and dry at all times and oiled when not in use for an extended amount of time. Carbon knives can be reactive with high acid foods.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e*These knives are single edged and are for right-handed users. Please contact us for pricing on left-handed models.\u003c\/div\u003e\n\u003ch6\u003eSpecifications\u003c\/h6\u003e\n\u003ctable width=\"100%\" border=\"0\" cellspacing=\"0\" cellpadding=\"0\"\u003e\n\u003ccolgroup\u003e \u003ccol width=\"50%\"\u003e \u003ccol width=\"50%\"\u003e \u003c\/colgroup\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eHandle material\u003c\/td\u003e\n\u003ctd\u003eMagnolia Wood\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBlade length\u003c\/td\u003e\n\u003ctd\u003e240 mm (9.4\")\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eThickness at spine\u003c\/td\u003e\n\u003ctd\u003e3.8 mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eThickness at tip\u003c\/td\u003e\n\u003ctd\u003e1 mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eHardness (Rockwell scale)\u003c\/td\u003e\n\u003ctd\u003e59\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch6\u003eUse \u0026amp; Care\u003c\/h6\u003e\n\u003cul\u003e\n\u003cli\u003eHandwash in warm water and towel dry\u003c\/li\u003e\n\u003cli\u003eDo not cut frozen foods\u003c\/li\u003e\n\u003cli\u003eUse a sharpening stone, not a honing steel, to re-sharpen your \u003ca href=\"https:\/\/www.chuboknives.com\/\" title=\"Japanese chef knives\"\u003eJapanese chef knives\u003c\/a\u003e\n\u003c\/li\u003e\n\u003cli\u003eCarbon steel is not rust resistant and requires special care. Wipe your knife completely after use to prevent oxidization.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":217651484,"sku":"SAK-6303","price":142.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0152\/1581\/products\/sak-KasumitogiYanagi240-front3.jpg?v=1633594867"},{"product_id":"sakai-takayuki-kasumitogi-yanagi-270mm-10-6","title":"Sakai Takayuki Kasumitogi Yanagi 270mm (10.6\")","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003ch6\u003e\u003cspan\u003eDescription\u003c\/span\u003e\u003c\/h6\u003e\n\u003cp\u003eThe kasumitogi line is a reasonably priced line of traditional forged knives which work well for first-time users as well as more experienced chefs. These knives are hand forged from Yasuki White Steel in the ‘kasumi’ method of joining carbon steel and a soft iron jacket. White steel knives hold a good edge and are easy to sharpen.  The U shaped magnolia handles and water buffalo bolsters are comfortable and easy to grip, even through long hours of kitchen use.\u003c\/p\u003e\n\u003cdiv\u003e\n\u003cspan data-mce-fragment=\"1\"\u003ePlease note: This knife is made from carbon steel, which gets incredibly sharp and is easy to sharpen but requires additional maintenance. This knife should be kept clean and dry at all times and oiled when not in use for an extended amount of time. Carbon knives can be reactive with high acid foods.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e*These knives are single edged and are for right-handed users. Please contact us for pricing on left-handed models.\u003c\/div\u003e\n\u003cdiv\u003e\n\u003ch6\u003e\u003cspan class=\"Apple-style-span\" style=\"font-weight: bold;\"\u003eSpecifications\u003c\/span\u003e\u003c\/h6\u003e\n\u003c\/div\u003e\n\u003ctable cellspacing=\"0\" cellpadding=\"0\" width=\"100%\" border=\"0\"\u003e\n\u003ccolgroup\u003e \u003ccol width=\"50%\"\u003e \u003ccol width=\"50%\"\u003e \u003c\/colgroup\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eHandle material\u003c\/td\u003e\n\u003ctd\u003eMagnolia Wood\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBlade length\u003c\/td\u003e\n\u003ctd\u003e270 mm (10.6\")\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eThickness at spine\u003c\/td\u003e\n\u003ctd\u003e3.9 mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eThickness at tip\u003c\/td\u003e\n\u003ctd\u003e1 mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eHardness (Rockwell scale)\u003c\/td\u003e\n\u003ctd\u003e59\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\n\u003cdiv\u003e\u003cmeta charset=\"utf-8\"\u003e\u003c\/div\u003e\n\u003cspan\u003eEdge \/ Bevel\u003c\/span\u003e\n\u003c\/td\u003e\n\u003ctd\u003eSingle\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch6\u003eUse \u0026amp; Care\u003c\/h6\u003e\n\u003cul\u003e\n\u003cli\u003eHandwash in warm water and towel dry\u003c\/li\u003e\n\u003cli\u003eDo not cut frozen foods\u003c\/li\u003e\n\u003cli\u003eUse a sharpening stone, not a honing steel, to re-sharpen your \u003ca href=\"https:\/\/www.chuboknives.com\/\" title=\"Japanese chef knives\"\u003eJapanese chef knives\u003c\/a\u003e\n\u003c\/li\u003e\n\u003cli\u003eCarbon steel is not rust resistant and requires special care. Wipe your knife completely after use to prevent oxidization.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":217651506,"sku":"SAK-6304","price":164.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0152\/1581\/products\/sak-KasumitogiYanagi270-frontcopy.jpg?v=1633594983"},{"product_id":"sakai-takayuki-kasumitogi-yanagi-300mm-11-8","title":"Sakai Takayuki Kasumitogi Yanagi 300mm (11.8\")","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003ch6\u003e\u003cspan\u003eDescription\u003c\/span\u003e\u003c\/h6\u003e\n\u003cp\u003eThe kasumitogi line is a reasonably priced line of traditional forged knives which work well for first-time users as well as more experienced chefs. These knives are hand forged from Yasuki White Steel in the ‘kasumi’ method of joining carbon steel and a soft iron jacket. White steel knives hold a good edge and are easy to sharpen.  The U shaped magnolia handles and water buffalo bolsters are comfortable and easy to grip, even through long hours of kitchen use.\u003c\/p\u003e\n\u003cdiv\u003e\u003cspan data-mce-fragment=\"1\"\u003ePlease note: This knife is made from carbon steel, which gets incredibly sharp and is easy to sharpen but requires additional maintenance. This knife should be kept clean and dry at all times and oiled when not in use for an extended amount of time. Carbon knives can be reactive with high acid foods.\u003c\/span\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cbr\u003e*These knives are single edged and are for right-handed users. Please contact us for pricing on left-handed models.\u003c\/p\u003e\n\u003ch6\u003eSpecifications\u003c\/h6\u003e\n\u003ctable width=\"100%\" cellspacing=\"0\" cellpadding=\"0\" border=\"0\"\u003e\n\u003ccolgroup\u003e \u003ccol width=\"50%\"\u003e \u003ccol width=\"50%\"\u003e \u003c\/colgroup\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eHandle material\u003c\/td\u003e\n\u003ctd\u003eMagnolia Wood\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBlade length\u003c\/td\u003e\n\u003ctd\u003e300 mm (11.8\")\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eThickness at spine\u003c\/td\u003e\n\u003ctd\u003e3.8 mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eThickness at tip\u003c\/td\u003e\n\u003ctd\u003e1 mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eHardness (Rockwell scale)\u003c\/td\u003e\n\u003ctd\u003e59\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\n\u003cdiv\u003e\u003cmeta charset=\"utf-8\"\u003e\u003c\/div\u003e\n\u003cspan\u003eEdge \/ Bevel\u003c\/span\u003e\n\u003c\/td\u003e\n\u003ctd\u003eSingle\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch6\u003eUse \u0026amp; Care\u003c\/h6\u003e\n\u003cul\u003e\n\u003cli\u003eHandwash in warm water and towel dry\u003c\/li\u003e\n\u003cli\u003eDo not cut frozen foods\u003c\/li\u003e\n\u003cli\u003eUse a sharpening stone, not a honing steel, to re-sharpen your \u003ca href=\"https:\/\/www.chuboknives.com\/\" title=\"Japanese chef knives\"\u003eJapanese chef knives\u003c\/a\u003e\n\u003c\/li\u003e\n\u003cli\u003eCarbon steel is not rust resistant and requires special care. Wipe your knife completely after use to prevent oxidization.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":217651542,"sku":"SAK-6305","price":186.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0152\/1581\/products\/sak-KasumitogiYanagi300-frontcopy_1.jpg?v=1633595349"},{"product_id":"sakai-takayuki-kasumitogi-takobiki-270mm-10-6","title":"Sakai Takayuki Kasumitogi Takobiki 270mm (10.6\")","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003ch6\u003e\u003cspan\u003eDescription\u003c\/span\u003e\u003c\/h6\u003e\n\u003cp\u003eThe kasumitogi line is a reasonably priced line of traditional forged knives which work well for first-time users as well as more experienced chefs. These knives are hand forged from Yasuki White Steel in the ‘kasumi’ method of joining carbon steel and a soft iron jacket. White steel knives hold a good edge and are easy to sharpen.  The U shaped magnolia handles and water buffalo bolsters are comfortable and easy to grip, even through long hours of kitchen use.\u003c\/p\u003e\n\u003cdiv\u003e\n\u003cspan data-mce-fragment=\"1\"\u003ePlease note: This knife is made from carbon steel, which gets incredibly sharp and is easy to sharpen but requires additional maintenance. This knife should be kept clean and dry at all times and oiled when not in use for an extended amount of time. Carbon knives can be reactive with high acid foods.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e*These knives are single edged and are for right-handed users. Please contact us for pricing on left-handed models.\u003c\/div\u003e\n\u003ch6\u003eSpecifications\u003c\/h6\u003e\n\u003ctable cellspacing=\"0\" cellpadding=\"0\" width=\"100%\" border=\"0\"\u003e\n\u003ccolgroup\u003e \u003ccol width=\"50%\"\u003e \u003ccol width=\"50%\"\u003e \u003c\/colgroup\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eHandle material\u003c\/td\u003e\n\u003ctd\u003eMagnolia Wood\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBlade length\u003c\/td\u003e\n\u003ctd\u003e270 mm (10.6\")\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eThickness at spine\u003c\/td\u003e\n\u003ctd\u003e2.7 mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eThickness at tip\u003c\/td\u003e\n\u003ctd\u003e1.6 mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eHardness (Rockwell scale)\u003c\/td\u003e\n\u003ctd\u003e59\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\n\u003cdiv\u003e\u003cmeta charset=\"utf-8\"\u003e\u003c\/div\u003e\n\u003cspan\u003eEdge \/ Bevel\u003c\/span\u003e\n\u003c\/td\u003e\n\u003ctd\u003eSingle\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch6\u003eUse \u0026amp; Care\u003c\/h6\u003e\n\u003cul\u003e\n\u003cli\u003eHandwash in warm water and towel dry\u003c\/li\u003e\n\u003cli\u003eDo not cut frozen foods\u003c\/li\u003e\n\u003cli\u003eUse a sharpening stone, not a honing steel, to re-sharpen your \u003ca href=\"https:\/\/www.chuboknives.com\/\" title=\"Japanese chef knives\"\u003eJapanese chef knives\u003c\/a\u003e\n\u003c\/li\u003e\n\u003cli\u003eCarbon steel is not rust resistant and requires special care. Wipe your knife completely after use to prevent oxidization.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":217651562,"sku":"SAK-6324","price":175.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0152\/1581\/products\/sak-KasumitogiTakobiki270-frontcopy.jpg?v=1633595581"},{"product_id":"sakai-takayuki-kasumitogi-takobiki-300mm-11-8","title":"Sakai Takayuki Kasumitogi Takobiki 300mm (11.8\")","description":"\u003cdiv\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003ch6\u003e\u003cspan\u003eDescription\u003c\/span\u003e\u003c\/h6\u003e\n\u003cp\u003eThe kasumitogi line is a reasonably priced line of traditional forged knives which work well for first-time users as well as more experienced chefs. These knives are hand forged from Yasuki White Steel in the ‘kasumi’ method of joining carbon steel and a soft iron jacket. White steel knives hold a good edge and are easy to sharpen.  The U shaped magnolia handles and water buffalo bolsters are comfortable and easy to grip, even through long hours of kitchen use.\u003c\/p\u003e\n\u003cdiv\u003e\n\u003cspan data-mce-fragment=\"1\"\u003ePlease note: This knife is made from carbon steel, which gets incredibly sharp and is easy to sharpen but requires additional maintenance. This knife should be kept clean and dry at all times and oiled when not in use for an extended amount of time. Carbon knives can be reactive with high acid foods.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e*These knives are single edged and are for right-handed users. Please contact us for pricing on left-handed models.\u003c\/div\u003e\n\u003c\/div\u003e\n\u003ch6\u003eSpecifications\u003c\/h6\u003e\n\u003ctable width=\"100%\" cellspacing=\"0\" cellpadding=\"0\" border=\"0\"\u003e\n\u003ccolgroup\u003e \u003ccol width=\"50%\"\u003e \u003ccol width=\"50%\"\u003e \u003c\/colgroup\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eHandle material\u003c\/td\u003e\n\u003ctd\u003eMagnolia Wood\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBlade length\u003c\/td\u003e\n\u003ctd\u003e300 mm (11.8\")\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eThickness at spine\u003c\/td\u003e\n\u003ctd\u003e2.8 mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eThickness at tip\u003c\/td\u003e\n\u003ctd\u003e1.6 mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eHardness (Rockwell scale)\u003c\/td\u003e\n\u003ctd\u003e59\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\n\u003cdiv\u003e\u003cmeta charset=\"utf-8\"\u003e\u003c\/div\u003e\n\u003cspan\u003eEdge \/ Bevel\u003c\/span\u003e\n\u003c\/td\u003e\n\u003ctd\u003eSingle\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch6\u003eUse \u0026amp; Care\u003c\/h6\u003e\n\u003cul\u003e\n\u003cli\u003eHandwash in warm water and towel dry\u003c\/li\u003e\n\u003cli\u003eDo not cut frozen foods\u003c\/li\u003e\n\u003cli\u003eUse a sharpening stone, not a honing steel, to re-sharpen your \u003ca href=\"https:\/\/www.chuboknives.com\/\" title=\"Japanese chef knives\"\u003eJapanese chef knives\u003c\/a\u003e\n\u003c\/li\u003e\n\u003cli\u003eCarbon steel is not rust resistant and requires special care. Wipe your knife completely after use to prevent oxidization.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":217651620,"sku":"SAK-6325","price":197.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0152\/1581\/products\/sak-KasumitogiTakobiki270-frontcopy_65db64db-ca80-4cf7-8124-1b90c02db414.jpg?v=1633595702"},{"product_id":"sakai-takayuki-kasumitogi-takobiki-270mm-10-7","title":"Sakai Takayuki Kasumitogi Kamagata Usuba 165mm (6.5\")","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003ch6\u003e\u003cspan\u003eDescription\u003c\/span\u003e\u003c\/h6\u003e\n\u003cdiv\u003e\n\u003cp\u003eThe kasumitogi line is a reasonably priced line of traditional forged knives which work well for first-time users as well as more experienced chefs. These knives are hand forged from Yasuki White Steel in the ‘kasumi’ method of joining carbon steel and a soft iron jacket. White steel knives hold a good edge and are easy to sharpen.  The U shaped magnolia handles and water buffalo bolsters are comfortable and easy to grip, even through long hours of kitchen use.\u003c\/p\u003e\n\u003cdiv\u003e\u003cspan data-mce-fragment=\"1\"\u003ePlease note: This knife is made from carbon steel, which gets incredibly sharp and is easy to sharpen but requires additional maintenance. This knife should be kept clean and dry at all times and oiled when not in use for an extended amount of time. Carbon knives can be reactive with high acid foods.\u003c\/span\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cbr\u003e*These knives are single edged and are for right-handed users. Please contact us for pricing on left-handed models.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch6\u003eSpecifications\u003c\/h6\u003e\n\u003ctable width=\"100%\" cellspacing=\"0\" cellpadding=\"0\" border=\"0\"\u003e\n\u003ccolgroup\u003e \u003ccol width=\"50%\"\u003e \u003ccol width=\"50%\"\u003e \u003c\/colgroup\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eHandle material\u003c\/td\u003e\n\u003ctd\u003eMagnolia Wood\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBlade length\u003c\/td\u003e\n\u003ctd\u003e165 mm (6.5\")\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eThickness at spine\u003c\/td\u003e\n\u003ctd\u003e3.5 mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eThickness at tip\u003c\/td\u003e\n\u003ctd\u003e1 mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eHardness (Rockwell scale)\u003c\/td\u003e\n\u003ctd\u003e59\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\n\u003cdiv\u003e\u003cmeta charset=\"utf-8\"\u003e\u003c\/div\u003e\n\u003cspan\u003eEdge \/ Bevel\u003c\/span\u003e\n\u003c\/td\u003e\n\u003ctd\u003eSingle\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch6\u003eUse \u0026amp; Care\u003c\/h6\u003e\n\u003cul\u003e\n\u003cli\u003eHandwash in warm water and towel dry\u003c\/li\u003e\n\u003cli\u003eDo not cut frozen foods\u003c\/li\u003e\n\u003cli\u003eUse a sharpening stone, not a honing steel, to re-sharpen your \u003ca href=\"https:\/\/www.chuboknives.com\/\" title=\"Japanese chef knives\"\u003eJapanese chef knives\u003c\/a\u003e\n\u003c\/li\u003e\n\u003cli\u003eCarbon steel is not rust resistant and requires special care. Wipe your knife completely after use to prevent oxidization.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":217651724,"sku":"SAK-6352","price":132.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0152\/1581\/products\/sak-Kasumitogikamagatausuba165-front.jpg?v=1633598109"},{"product_id":"sakai-takayuki-kasumitogi-kamagata-usuba-180mm-7-1","title":"Sakai Takayuki Kasumitogi Kamagata Usuba 180mm (7.1\")","description":"\u003cdiv\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003ch6\u003e\u003cspan\u003eDescription\u003c\/span\u003e\u003c\/h6\u003e\n\u003cp\u003eThe kasumitogi line is a reasonably priced line of traditional forged knives which work well for first-time users as well as more experienced chefs. These knives are hand forged from Yasuki White Steel in the ‘kasumi’ method of joining carbon steel and a soft iron jacket. White steel knives hold a good edge and are easy to sharpen.  The U shaped magnolia handles and water buffalo bolsters are comfortable and easy to grip, even through long hours of kitchen use.\u003cbr\u003e\u003c\/p\u003e\n\u003cdiv\u003e\u003cspan data-mce-fragment=\"1\"\u003ePlease note: This knife is made from carbon steel, which gets incredibly sharp and is easy to sharpen but requires additional maintenance. This knife should be kept clean and dry at all times and oiled when not in use for an extended amount of time. Carbon knives can be reactive with high acid foods.\u003c\/span\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cbr\u003e*These knives are single edged and are for right-handed users. Please contact us for pricing on left-handed models.\u003c\/p\u003e\n\u003ch6\u003e\u003cspan class=\"Apple-style-span\" style=\"font-weight: bold;\"\u003eSpecifications\u003c\/span\u003e\u003c\/h6\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan class=\"Apple-style-span\" style=\"font-weight: bold;\"\u003e\u003cbr\u003e \u003c\/span\u003e\u003c\/div\u003e\n\u003ctable cellspacing=\"0\" cellpadding=\"0\" width=\"100%\" border=\"0\"\u003e\n\u003ccolgroup\u003e \u003ccol width=\"50%\"\u003e \u003ccol width=\"50%\"\u003e \u003c\/colgroup\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eHandle material\u003c\/td\u003e\n\u003ctd\u003eMagnolia Wood\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBlade length\u003c\/td\u003e\n\u003ctd\u003e180 mm (7.1\")\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eThickness at spine\u003c\/td\u003e\n\u003ctd\u003e3.5 mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eThickness at tip\u003c\/td\u003e\n\u003ctd\u003e1 mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eHardness (Rockwell scale)\u003c\/td\u003e\n\u003ctd\u003e59\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\n\u003cdiv\u003e\u003cmeta charset=\"utf-8\"\u003e\u003c\/div\u003e\n\u003cspan\u003eEdge \/ Bevel\u003c\/span\u003e\n\u003c\/td\u003e\n\u003ctd\u003eSingle\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch6\u003eUse \u0026amp; Care\u003c\/h6\u003e\n\u003cul\u003e\n\u003cli\u003eHandwash in warm water and towel dry\u003c\/li\u003e\n\u003cli\u003eDo not cut frozen foods\u003c\/li\u003e\n\u003cli\u003eUse a sharpening stone, not a honing steel, to re-sharpen your \u003ca href=\"https:\/\/www.chuboknives.com\/\" title=\"Japanese chef knives\"\u003eJapanese chef knives\u003c\/a\u003e\n\u003c\/li\u003e\n\u003cli\u003eCarbon steel is not rust resistant and requires special care. Wipe your knife completely after use to prevent oxidization.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":217651840,"sku":"SAK-6353","price":142.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0152\/1581\/products\/sak-Kasumitogikamagatausuba180-front_1_copy_1_copy.jpg?v=1633598466"},{"product_id":"sakai-takayuki-kasumitogi-kamagata-usuba-195mm-7-7","title":"Sakai Takayuki Kasumitogi Kamagata Usuba 195mm (7.7\")","description":"\u003cdiv\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003ch6\u003e\u003cspan\u003eDescription\u003c\/span\u003e\u003c\/h6\u003e\n\u003cp\u003eThe kasumitogi line is a reasonably priced line of traditional forged knives which work well for first-time users as well as more experienced chefs. These knives are hand forged from Yasuki White Steel in the ‘kasumi’ method of joining carbon steel and a soft iron jacket. White steel knives hold a good edge and are easy to sharpen.  The U shaped magnolia handles and water buffalo bolsters are comfortable and easy to grip, even through long hours of kitchen use.\u003c\/p\u003e\n\u003cdiv\u003e\n\u003cspan data-mce-fragment=\"1\"\u003ePlease note: This knife is made from carbon steel, which gets incredibly sharp and is easy to sharpen but requires additional maintenance. This knife should be kept clean and dry at all times and oiled when not in use for an extended amount of time. Carbon knives can be reactive with high acid foods.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e*These knives are single edged and are for right-handed users. Please contact us for pricing on left-handed models.\u003c\/div\u003e\n\u003c\/div\u003e\n\u003ch6\u003eSpecifications\u003c\/h6\u003e\n\u003ctable width=\"100%\" cellspacing=\"0\" cellpadding=\"0\" border=\"0\"\u003e\n\u003ccolgroup\u003e \u003ccol width=\"50%\"\u003e \u003ccol width=\"50%\"\u003e \u003c\/colgroup\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eHandle material\u003c\/td\u003e\n\u003ctd\u003eMagnolia Wood\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBlade length\u003c\/td\u003e\n\u003ctd\u003e195 mm (7.7\")\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eThickness at spine\u003c\/td\u003e\n\u003ctd\u003e3.7 mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eThickness at tip\u003c\/td\u003e\n\u003ctd\u003e1 mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eHardness (Rockwell scale)\u003c\/td\u003e\n\u003ctd\u003e59\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\n\u003cdiv\u003e\u003cmeta charset=\"utf-8\"\u003e\u003c\/div\u003e\n\u003cspan\u003eEdge \/ Bevel\u003c\/span\u003e\n\u003c\/td\u003e\n\u003ctd\u003eSingle\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch6\u003eUse \u0026amp; Care\u003c\/h6\u003e\n\u003cul\u003e\n\u003cli\u003eHandwash in warm water and towel dry\u003c\/li\u003e\n\u003cli\u003eDo not cut frozen foods\u003c\/li\u003e\n\u003cli\u003eUse a sharpening stone, not a honing steel, to re-sharpen your \u003ca href=\"https:\/\/www.chuboknives.com\/\" title=\"Japanese chef knives\"\u003eJapanese chef knives\u003c\/a\u003e\n\u003c\/li\u003e\n\u003cli\u003eCarbon steel is not rust resistant and requires special care. Wipe your knife completely after use to prevent oxidization.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":217651900,"sku":"SAK-6354","price":164.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0152\/1581\/products\/sak-Kasumitogikamagatausuba180-front_1_copy_1_copy_d67a0871-9112-44ad-bb4b-0810e546f912.jpg?v=1633598603"},{"product_id":"sakai-takayuki-kasumitogi-kamagata-usuba-210mm-8-3","title":"Sakai Takayuki Kasumitogi Kamagata Usuba 210mm (8.3\")","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003ch6\u003e\u003cspan\u003eDescription\u003c\/span\u003e\u003c\/h6\u003e\n\u003cp\u003eThe kasumitogi line is a reasonably priced line of traditional forged knives which work well for first-time users as well as more experienced chefs. These knives are hand forged from Yasuki White Steel in the ‘kasumi’ method of joining carbon steel and a soft iron jacket. White steel knives hold a good edge and are easy to sharpen.  The U shaped magnolia handles and water buffalo bolsters are comfortable and easy to grip, even through long hours of kitchen use.\u003c\/p\u003e\n\u003cdiv\u003e\n\u003cspan data-mce-fragment=\"1\"\u003ePlease note: This knife is made from carbon steel, which gets incredibly sharp and is easy to sharpen but requires additional maintenance. This knife should be kept clean and dry at all times and oiled when not in use for an extended amount of time. Carbon knives can be reactive with high acid foods.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e*These knives are single edged and are for right-handed users. Please contact us for pricing on left-handed models.\u003c\/div\u003e\n\u003ch6\u003eSpecifications\u003c\/h6\u003e\n\u003ctable width=\"100%\" cellspacing=\"0\" cellpadding=\"0\" border=\"0\"\u003e\n\u003ccolgroup\u003e \u003ccol width=\"50%\"\u003e \u003ccol width=\"50%\"\u003e \u003c\/colgroup\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eHandle material\u003c\/td\u003e\n\u003ctd\u003eMagnolia Wood\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBlade length\u003c\/td\u003e\n\u003ctd\u003e210 mm (8.3\")\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eThickness at spine\u003c\/td\u003e\n\u003ctd\u003e3.9 mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eThickness at tip\u003c\/td\u003e\n\u003ctd\u003e1 mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eHardness (Rockwell scale)\u003c\/td\u003e\n\u003ctd\u003e59\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eEdge\/ Bevel\u003c\/td\u003e\n\u003ctd\u003eSingle\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch6\u003eUse \u0026amp; Care\u003c\/h6\u003e\n\u003cul\u003e\n\u003cli\u003eHandwash in warm water and towel dry\u003c\/li\u003e\n\u003cli\u003eDo not cut frozen foods\u003c\/li\u003e\n\u003cli\u003eUse a sharpening stone, not a honing steel, to re-sharpen your \u003ca href=\"https:\/\/www.chuboknives.com\/\" title=\"Japanese chef knives\"\u003eJapanese chef knives\u003c\/a\u003e\n\u003c\/li\u003e\n\u003cli\u003eCarbon steel is not rust resistant and requires special care. Wipe your knife completely after use to prevent oxidization.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":217651924,"sku":"SAK-6355","price":192.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0152\/1581\/products\/sak-Kasumitogikamagatausuba180-front_1_copy_1_copy_02089521-666f-4d3e-af2f-8a2780155e35.jpg?v=1633598585"},{"product_id":"sakai-takayuki-kasumitogi-deba-135mm-5-3","title":"Sakai Takayuki Kasumitogi Deba 135mm (5.3\")","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003ch6\u003e\u003cspan\u003eDescription\u003c\/span\u003e\u003c\/h6\u003e\n\u003cp\u003eThe kasumitogi line is a reasonably priced line of traditional forged knives which work well for first-time users as well as more experienced chefs. These knives are hand forged from Yasuki White Steel in the ‘kasumi’ method of joining carbon steel and a soft iron jacket. White steel knives hold a good edge and are easy to sharpen.  The U shaped magnolia handles and water buffalo bolsters are comfortable and easy to grip, even through long hours of kitchen use.\u003c\/p\u003e\n\u003cdiv\u003e\u003cspan data-mce-fragment=\"1\"\u003ePlease note: This knife is made from carbon steel, which gets incredibly sharp and is easy to sharpen but requires additional maintenance. This knife should be kept clean and dry at all times and oiled when not in use for an extended amount of time. Carbon knives can be reactive with high acid foods.\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cp\u003e*These knives are single edged and are for right-handed users. Please contact us for pricing on left-handed models.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch6\u003eSpecifications\u003c\/h6\u003e\n\u003ctable border=\"0\" cellpadding=\"0\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ccolgroup\u003e \u003ccol width=\"50%\"\u003e \u003ccol width=\"50%\"\u003e \u003c\/colgroup\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eHandle material\u003c\/td\u003e\n\u003ctd\u003eMagnolia Wood\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBlade length\u003c\/td\u003e\n\u003ctd\u003e135 mm (5.3\")\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eThickness at spine\u003c\/td\u003e\n\u003ctd\u003e7.5 mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eThickness at tip\u003c\/td\u003e\n\u003ctd\u003e2.8 mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eHardness (Rockwell scale)\u003c\/td\u003e\n\u003ctd\u003e59\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch6\u003eUse \u0026amp; Care\u003c\/h6\u003e\n\u003cul\u003e\n\u003cli\u003eHandwash in warm water and towel dry\u003c\/li\u003e\n\u003cli\u003eDo not cut frozen foods\u003c\/li\u003e\n\u003cli\u003eUse a sharpening stone, not a honing steel, to re-sharpen your \u003ca title=\"Japanese chef knives\" href=\"https:\/\/www.chuboknives.com\/\"\u003eJapanese chef knives\u003c\/a\u003e\n\u003c\/li\u003e\n\u003cli\u003eCarbon steel is not rust resistant and requires special care. Wipe your knife completely after use to prevent oxidization.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":217651948,"sku":"SAK-6334","price":132.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0152\/1581\/products\/sak-KasumitogiDeba135-front_1_copy.jpg?v=1633596307"},{"product_id":"sakai-takayuki-kasumitogi-deba-150mm-5-9","title":"Sakai Takayuki Kasumitogi  Deba 150mm (5.9\")","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003ch6\u003e\u003cspan\u003eDescription\u003c\/span\u003e\u003c\/h6\u003e\n\u003cp\u003eThe kasumitogi line is a reasonably priced line of traditional forged knives which work well for first-time users as well as more experienced chefs. These knives are hand forged from Yasuki White Steel in the ‘kasumi’ method of joining carbon steel and a soft iron jacket. White steel knives hold a good edge and are easy to sharpen.  The U shaped magnolia handles and water buffalo bolsters are comfortable and easy to grip, even through long hours of kitchen use.\u003c\/p\u003e\n\u003cdiv\u003e\u003cspan data-mce-fragment=\"1\"\u003ePlease note: This knife is made from carbon steel, which gets incredibly sharp and is easy to sharpen but requires additional maintenance. This knife should be kept clean and dry at all times and oiled when not in use for an extended amount of time. Carbon knives can be reactive with high acid foods.\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cbr\u003e*These knives are single edged and are for right-handed users. Please contact us for pricing on left-handed models.\u003c\/div\u003e\n\u003ch6\u003eSpecifications\u003c\/h6\u003e\n\u003ctable width=\"100%\" cellspacing=\"0\" cellpadding=\"0\" border=\"0\"\u003e\n\u003ccolgroup\u003e \u003ccol width=\"50%\"\u003e \u003ccol width=\"50%\"\u003e \u003c\/colgroup\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eHandle material\u003c\/td\u003e\n\u003ctd\u003eMagnolia Wood\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBlade length\u003c\/td\u003e\n\u003ctd\u003e150 mm (5.9\")\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eThickness at spine\u003c\/td\u003e\n\u003ctd\u003e7.5 mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eThickness at tip\u003c\/td\u003e\n\u003ctd\u003e2.8 mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eHardness (Rockwell scale)\u003c\/td\u003e\n\u003ctd\u003e59\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\n\u003cdiv\u003e\u003cmeta charset=\"utf-8\"\u003e\u003c\/div\u003e\n\u003cspan\u003eEdge \/ Bevel\u003c\/span\u003e\n\u003c\/td\u003e\n\u003ctd\u003eSingle\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch6\u003eUse \u0026amp; Care\u003c\/h6\u003e\n\u003cul\u003e\n\u003cli\u003eHandwash in warm water and towel dry\u003c\/li\u003e\n\u003cli\u003eDo not cut frozen foods\u003c\/li\u003e\n\u003cli\u003eUse a sharpening stone, not a honing steel, to re-sharpen your \u003ca href=\"https:\/\/www.chuboknives.com\/\" title=\"Japanese chef knives\"\u003eJapanese chef knives\u003c\/a\u003e\n\u003c\/li\u003e\n\u003cli\u003eCarbon steel is not rust resistant and requires special care. Wipe your knife completely after use to prevent oxidization.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":217651968,"sku":"SAK-6335","price":142.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0152\/1581\/products\/KasumitogiDeba150-front_1_copy.jpg?v=1633596546"},{"product_id":"sakai-takayuki-kasumitogi-deba-165mm-6-5","title":"Sakai Takayuki Kasumitogi Deba 165mm (6.5\")","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003ch6\u003e\u003cspan\u003eDescription\u003c\/span\u003e\u003c\/h6\u003e\n\u003cp\u003eThe kasumitogi line is a reasonably priced line of traditional forged knives which work well for first-time users as well as more experienced chefs. These knives are hand forged from Yasuki White Steel in the ‘kasumi’ method of joining carbon steel and a soft iron jacket. White steel knives hold a good edge and are easy to sharpen.  The U shaped magnolia handles and water buffalo bolsters are comfortable and easy to grip, even through long hours of kitchen use.\u003c\/p\u003e\n\u003cdiv\u003e\u003cspan data-mce-fragment=\"1\"\u003ePlease note: This knife is made from carbon steel, which gets incredibly sharp and is easy to sharpen but requires additional maintenance. This knife should be kept clean and dry at all times and oiled when not in use for an extended amount of time. Carbon knives can be reactive with high acid foods.\u003c\/span\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cbr\u003e*These knives are single edged and are for right-handed users. Please contact us for pricing on left-handed models.\u003c\/p\u003e\n\u003ch6\u003eSpecifications\u003c\/h6\u003e\n\u003ctable width=\"100%\" border=\"0\" cellspacing=\"0\" cellpadding=\"0\"\u003e\n\u003ccolgroup\u003e \u003ccol width=\"50%\"\u003e \u003ccol width=\"50%\"\u003e \u003c\/colgroup\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eHandle material\u003c\/td\u003e\n\u003ctd\u003eMagnolia Wood\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBlade length\u003c\/td\u003e\n\u003ctd\u003e165 mm (6.5\")\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eThickness at spine\u003c\/td\u003e\n\u003ctd\u003e8.3 mm \u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eThickness at tip\u003c\/td\u003e\n\u003ctd\u003e2.5 mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eHardness (Rockwell scale)\u003c\/td\u003e\n\u003ctd\u003e59\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\n\u003cdiv\u003e\u003cmeta charset=\"utf-8\"\u003e\u003c\/div\u003e\n\u003cspan\u003eEdge \/ Bevel\u003c\/span\u003e\n\u003c\/td\u003e\n\u003ctd\u003eSingle\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch6\u003eUse \u0026amp; Care\u003c\/h6\u003e\n\u003cul\u003e\n\u003cli\u003eHandwash in warm water and towel dry\u003c\/li\u003e\n\u003cli\u003eDo not cut frozen foods\u003c\/li\u003e\n\u003cli\u003eUse a sharpening stone, not a honing steel, to re-sharpen your \u003ca href=\"https:\/\/www.chuboknives.com\/\" title=\"Japanese chef knives\"\u003eJapanese chef knives\u003c\/a\u003e\n\u003c\/li\u003e\n\u003cli\u003eCarbon steel is not rust resistant and requires special care. Wipe your knife completely after use to prevent oxidization.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":217652012,"sku":"SAK-6336","price":153.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0152\/1581\/products\/sak-KasumitogiDeba165-front.jpg?v=1633596907"},{"product_id":"misono-swedish-carbon-gyutou-240mm-9-4","title":"Misono Swedish Carbon Gyutou 240mm (9.4\")","description":"\u003cp\u003e\u003cb\u003e\u003cu\u003e\u003cspan\u003eMisono Carbon\u003c\/span\u003e\u003c\/u\u003e\u003c\/b\u003e \u003c\/p\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cspan\u003eThe carbon steel line from Misono offers outstanding performance.  Made from the highest quality, purest carbon steel to ensure the sharpest edge and best edge retention, these knives are remarkably easy to re-sharpen. The strengthened wood handle protects against water damage and each knife is hand sharpened by Misono artisans to ensure maximum sharpness out of the box\u003c\/span\u003e.\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eWhy we love\u003cspan data-mce-fragment=\"1\"\u003e it: Approachable price, gets screaming sharp and can stand up to the rigors of professional kitchen use.\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cspan data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003ePlease note: This knife is made from carbon steel, which gets incredibly sharp and is easy to sharpen but requires additional maintenance. This knife should be kept clean and dry at all times and oiled when not in use for an extended amount of time. Carbon knives can be reactive with high acid foods.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAbout this shape\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eGyutou are the Japanese equivalent of a typical European chef’s knife. They are the ideal all-purpose kitchen knives and can be used for most tasks. Japanese gyutou are typically lighter and thinner than a European knife, are made out of a harder steel and as a result, hold a better edge. The design features nothing to obstructing the edge of the handle end of the blade, so it can be sharpened and thus used entirely. The word gyutou in Japanese means ‘beef knife’.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003ch4\u003eSpecifications\u003c\/h4\u003e\n\u003ctable width=\"100%\" cellspacing=\"0\" cellpadding=\"0\" border=\"0\"\u003e\n\u003ccolgroup\u003e \u003ccol width=\"50%\"\u003e \u003ccol width=\"50%\"\u003e \u003c\/colgroup\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eHandle material\u003c\/td\u003e\n\u003ctd\u003eWood composite\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBlade length\u003c\/td\u003e\n\u003ctd\u003e240 mm (9.4\")\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eThickness at spine\u003c\/td\u003e\n\u003ctd\u003e2.3 mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eThickness at tip\u003c\/td\u003e\n\u003ctd\u003e0.6 mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eHardness (Rockwell scale)\u003c\/td\u003e\n\u003ctd\u003e60\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch4\u003eUse \u0026amp; Care\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eHandwash in warm water and towel dry\u003c\/li\u003e\n\u003cli\u003eDo not cut frozen foods\u003c\/li\u003e\n\u003cli\u003eUse a sharpening stone, not a honing steel, to re-sharpen your \u003ca href=\"https:\/\/www.chuboknives.com\/\" title=\"Japanese chef knives\"\u003eJapanese chef knives\u003c\/a\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Misono","offers":[{"title":"Default Title","offer_id":219983192,"sku":"MIS-113","price":219.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0152\/1581\/files\/38be3fd9-989a-487a-8f08-b6ec6521d7f1.jpg?v=1768540951"},{"product_id":"sakai-takayuki-byakko-yanagi-270mm","title":"Sakai Takayuki Byakko Yanagi 270mm (10.5\")","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003ch6\u003e\u003cspan\u003eDescription\u003c\/span\u003e\u003c\/h6\u003e\n\u003cp\u003eThe stunning Byakko line from Sakai Takayuki is hand forged by top blacksmiths to create a truly special knife. Each blade is hammered and shaped with Yasuki White #1 'Shiro-Ichi' steel, renowned for its ability to hold a long-lasting edge. Water-resistant ebony handles with water buffalo horn bolster and butt cap and a wooden knife sheath complete the package.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003ePlease note: This knife is made from carbon steel, which gets incredibly sharp and is easy to sharpen but requires additional maintenance. This knife should be kept clean and dry at all times and oiled when not in use for an extended amount of time. Carbon knives can be reactive with high acid foods.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e*These knives are single edged and are for right-handed users. Please contact us for pricing on left-handed models.\u003c\/p\u003e\n\u003ch6\u003eSpecifications\u003c\/h6\u003e\n\u003ctable cellspacing=\"0\" cellpadding=\"0\" width=\"100%\" border=\"0\"\u003e\n\u003ccolgroup\u003e \u003ccol width=\"50%\"\u003e \u003ccol width=\"50%\"\u003e \u003c\/colgroup\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eHandle material\u003c\/td\u003e\n\u003ctd\u003eEbony\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBlade length\u003c\/td\u003e\n\u003ctd\u003e270 mm (10.5\")\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eThickness at spine\u003c\/td\u003e\n\u003ctd\u003e3.6 mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eThickness at tip\u003c\/td\u003e\n\u003ctd\u003e0.8 mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eHardness (Rockwell scale)\u003c\/td\u003e\n\u003ctd\u003e61\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eEdge \/ Bevel\u003c\/td\u003e\n\u003ctd\u003eSingle\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch6\u003eUse \u0026amp; Care\u003c\/h6\u003e\n\u003cul\u003e\n\u003cli\u003eHandwash in warm water and towel dry\u003c\/li\u003e\n\u003cli\u003eDo not cut frozen foods\u003c\/li\u003e\n\u003cli\u003eUse a sharpening stone, not a honing steel, to re-sharpen your \u003ca href=\"https:\/\/www.chuboknives.com\/\" title=\"Japanese chef knives\"\u003eJapanese chef knives\u003c\/a\u003e\n\u003c\/li\u003e\n\u003cli\u003eCarbon steel is not rust resistant and requires special care. Wipe your knife completely after use to prevent oxidization.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":245126628,"sku":"SAK-02204","price":572.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0152\/1581\/products\/Byakko270yanagifront_1.jpg?v=1633587194"},{"product_id":"sakai-takayuki-byakko-kiritsuke-yanagi-270mm","title":"Sakai Takayuki Byakko Kiritsuke Yanagi 270mm (10.5\")","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003ch6\u003e\u003cspan\u003eDescription\u003c\/span\u003e\u003c\/h6\u003e\n\u003cp\u003eThe stunning Byakko line from Sakai Takayuki is hand forged by top blacksmiths to create a truly special knife. Each blade is hammered and shaped with Yasuki White #1 'Shiro-Ichi' steel, renowned for its ability to hold a long-lasting edge. Water-resistant ebony handles with water buffalo horn bolster and butt cap and a wooden knife sheath complete the package.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003ePlease note: This knife is made from carbon steel, which gets incredibly sharp and is easy to sharpen but requires additional maintenance. This knife should be kept clean and dry at all times and oiled when not in use for an extended amount of time. Carbon knives can be reactive with high acid foods.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e*These knives are single edged and are for right-handed users. Please contact us for pricing on left-handed models.\u003c\/p\u003e\n\u003ch6\u003eSpecifications\u003c\/h6\u003e\n\u003ctable cellspacing=\"0\" cellpadding=\"0\" width=\"100%\" border=\"0\"\u003e\n\u003ccolgroup\u003e \u003ccol width=\"50%\"\u003e \u003ccol width=\"50%\"\u003e \u003c\/colgroup\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eHandle material\u003c\/td\u003e\n\u003ctd\u003eEbony\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBlade length\u003c\/td\u003e\n\u003ctd\u003e270 mm (10.5\")\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eThickness at spine\u003c\/td\u003e\n\u003ctd\u003e3.5 mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eThickness at tip\u003c\/td\u003e\n\u003ctd\u003e0.8 mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eHardness (Rockwell scale)\u003c\/td\u003e\n\u003ctd\u003e61\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eEdge \/ Bevel\u003c\/td\u003e\n\u003ctd\u003eSingle\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch6\u003eUse \u0026amp; Care\u003c\/h6\u003e\n\u003cul\u003e\n\u003cli\u003eHandwash in warm water and towel dry\u003c\/li\u003e\n\u003cli\u003eDo not cut frozen foods\u003c\/li\u003e\n\u003cli\u003eUse a sharpening stone, not a honing steel, to re-sharpen your \u003ca href=\"https:\/\/www.chuboknives.com\/\" title=\"Japanese chef knives\"\u003eJapanese chef knives\u003c\/a\u003e\n\u003c\/li\u003e\n\u003cli\u003eCarbon steel is not rust resistant and requires special care. Wipe your knife completely after use to prevent oxidization.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":245128954,"sku":"SAK-02214","price":616.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0152\/1581\/products\/ByakkoKiritsukeyanagi270front.jpg?v=1633587554"},{"product_id":"sakai-takayuki-byakko-yanagi-300mm-1","title":"Sakai Takayuki Byakko Yanagi 300mm (11.7\")","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003ch6\u003e\u003cspan\u003eDescription\u003c\/span\u003e\u003c\/h6\u003e\n\u003cp\u003eThe stunning Byakko line from Sakai Takayuki is hand forged by top blacksmiths to create a truly special knife. Each blade is hammered and shaped with Yasuki White #1 'Shiro-Ichi' steel, renowned for its ability to hold a long-lasting edge. Water-resistant ebony handles with water buffalo horn bolster and butt cap and a wooden knife sheath complete the package.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003ePlease note: This knife is made from carbon steel, which gets incredibly sharp and is easy to sharpen but requires additional maintenance. This knife should be kept clean and dry at all times and oiled when not in use for an extended amount of time. Carbon knives can be reactive with high acid foods.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e*These knives are single edged and are for right-handed users. Please contact us for pricing on left-handed models.\u003c\/p\u003e\n\u003ch6\u003eSpecifications\u003c\/h6\u003e\n\u003ctable width=\"100%\" border=\"0\" cellspacing=\"0\" cellpadding=\"0\"\u003e\n\u003ccolgroup\u003e \u003ccol width=\"50%\"\u003e \u003ccol width=\"50%\"\u003e \u003c\/colgroup\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eHandle material\u003c\/td\u003e\n\u003ctd\u003eEbony\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBlade length\u003c\/td\u003e\n\u003ctd\u003e300 mm (11.7\")\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eThickness at spine\u003c\/td\u003e\n\u003ctd\u003e3.6 mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eThickness at tip\u003c\/td\u003e\n\u003ctd\u003e0.8 mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eHardness (Rockwell scale)\u003c\/td\u003e\n\u003ctd\u003e61\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eEdge \/ Bevel\u003c\/td\u003e\n\u003ctd\u003eSingle\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch6\u003eUse \u0026amp; Care\u003c\/h6\u003e\n\u003cul\u003e\n\u003cli\u003eHandwash in warm water and towel dry\u003c\/li\u003e\n\u003cli\u003eDo not cut frozen foods\u003c\/li\u003e\n\u003cli\u003eUse a sharpening stone, not a honing steel, to re-sharpen your \u003ca href=\"https:\/\/www.chuboknives.com\/\" title=\"Japanese chef knives\"\u003eJapanese chef knives\u003c\/a\u003e\n\u003c\/li\u003e\n\u003cli\u003eCarbon steel is not rust resistant and requires special care. Wipe your knife completely after use to prevent oxidization.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":245130550,"sku":"SAK-02205","price":624.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0152\/1581\/products\/ByakkoYanagi300front_1.jpg?v=1633587317"},{"product_id":"sakai-takayuki-byakko-kiritsuke-yanagi-300mm","title":"Sakai Takayuki Byakko Kiritsuke Yanagi 300mm (11.8\")","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003ch6\u003e\u003cspan\u003eDescription\u003c\/span\u003e\u003c\/h6\u003e\n\u003cp\u003eThe stunning Byakko line from Sakai Takayuki is hand forged by top blacksmiths to create a truly special knife. Each blade is hammered and shaped with Yasuki White #1 'Shiro-Ichi' steel, renowned for its ability to hold a long-lasting edge. Water-resistant ebony handles with water buffalo horn bolster and butt cap and a wooden knife sheath complete the package.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003ePlease note: This knife is made from carbon steel, which gets incredibly sharp and is easy to sharpen but requires additional maintenance. This knife should be kept clean and dry at all times and oiled when not in use for an extended amount of time. Carbon knives can be reactive with high acid foods.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e*These knives are single edged and are for right-handed users. Please contact us for pricing on left-handed models.\u003c\/p\u003e\n\u003ch6\u003eSpecifications\u003c\/h6\u003e\n\u003ctable width=\"100%\" border=\"0\" cellspacing=\"0\" cellpadding=\"0\"\u003e\n\u003ccolgroup\u003e \u003ccol width=\"50%\"\u003e \u003ccol width=\"50%\"\u003e \u003c\/colgroup\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eHandle material\u003c\/td\u003e\n\u003ctd\u003eEbony\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBlade length\u003c\/td\u003e\n\u003ctd\u003e300 mm (11.8\")\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eThickness at spine\u003c\/td\u003e\n\u003ctd\u003e3.6 mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eThickness at tip\u003c\/td\u003e\n\u003ctd\u003e0.8 mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eHardness (Rockwell scale)\u003c\/td\u003e\n\u003ctd\u003e61\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eEdge \/ Bevel\u003c\/td\u003e\n\u003ctd\u003eSingle\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch6\u003eUse \u0026amp; Care\u003c\/h6\u003e\n\u003cul\u003e\n\u003cli\u003eHandwash in warm water and towel dry\u003c\/li\u003e\n\u003cli\u003eDo not cut frozen foods\u003c\/li\u003e\n\u003cli\u003eUse a sharpening stone, not a honing steel, to re-sharpen your \u003ca href=\"https:\/\/www.chuboknives.com\/\" title=\"Japanese chef knives\"\u003eJapanese chef knives\u003c\/a\u003e\n\u003c\/li\u003e\n\u003cli\u003eCarbon steel is not rust resistant and requires special care. Wipe your knife completely after use to prevent oxidization.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":245130724,"sku":"SAK-02215","price":652.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0152\/1581\/products\/ByakkoKiritsukeyanagi300front.jpg?v=1633587672"},{"product_id":"sakai-takayuki-byakko-sakimaru-takobiki-270mm","title":"Sakai Takayuki Byakko Sakimaru Takobiki 270mm (10.5\")","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003ch6\u003e\u003cspan\u003eDescription\u003c\/span\u003e\u003c\/h6\u003e\n\u003cp\u003eThe stunning Byakko line from Sakai Takayuki is hand forged by top blacksmiths to create a truly special knife. Each blade is hammered and shaped with Yasuki White #1 'Shiro-Ichi' steel, renowned for its ability to hold a long-lasting edge. Water-resistant ebony handles with water buffalo horn bolster and butt cap and a wooden knife sheath complete the package.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003ePlease note: This knife is made from carbon steel, which gets incredibly sharp and is easy to sharpen but requires additional maintenance. This knife should be kept clean and dry at all times and oiled when not in use for an extended amount of time. Carbon knives can be reactive with high acid foods.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e*These knives are single edged and are for right-handed users. Please contact us for pricing on left-handed models.\u003c\/p\u003e\n\u003ch6\u003eSpecifications\u003c\/h6\u003e\n\u003ctable width=\"100%\" border=\"0\" cellspacing=\"0\" cellpadding=\"0\"\u003e\n\u003ccolgroup\u003e \u003ccol width=\"50%\"\u003e \u003ccol width=\"50%\"\u003e \u003c\/colgroup\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eHandle material\u003c\/td\u003e\n\u003ctd\u003eEbony\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBlade length\u003c\/td\u003e\n\u003ctd\u003e270 mm (10.5\")\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eThickness at spine\u003c\/td\u003e\n\u003ctd\u003e3.6 mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eThickness at tip\u003c\/td\u003e\n\u003ctd\u003e0.8 mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eHardness (Rockwell scale)\u003c\/td\u003e\n\u003ctd\u003e61\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eEdge \/ Bevel\u003c\/td\u003e\n\u003ctd\u003eSingle\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch6\u003eUse \u0026amp; Care\u003c\/h6\u003e\n\u003cul\u003e\n\u003cli\u003eHandwash in warm water and towel dry\u003c\/li\u003e\n\u003cli\u003eDo not cut frozen foods\u003c\/li\u003e\n\u003cli\u003eUse a sharpening stone, not a honing steel, to re-sharpen your \u003ca href=\"https:\/\/www.chuboknives.com\/\" title=\"Japanese chef knives\"\u003eJapanese chef knives\u003c\/a\u003e\n\u003c\/li\u003e\n\u003cli\u003eCarbon steel is not rust resistant and requires special care. Wipe your knife completely after use to prevent oxidization.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":245130960,"sku":"SAK-02224","price":599.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0152\/1581\/products\/ByakokSakimaruTakobiki270mm-front_1.jpg?v=1633588034"},{"product_id":"sakai-takayuki-byakko-sakimaru-takobiki-300mm","title":"Sakai Takayuki Byakko Sakimaru Takobiki 300mm (11.7\")","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003ch6\u003e\u003cspan\u003eDescription\u003c\/span\u003e\u003c\/h6\u003e\n\u003cp\u003eThe stunning Byakko line from Sakai Takayuki is hand forged by top blacksmiths to create a truly special knife. Each blade is hammered and shaped with Yasuki White #1 'Shiro-Ichi' steel, renowned for its ability to hold a long-lasting edge. Water-resistant ebony handles with water buffalo horn bolster and butt cap and a wooden knife sheath complete the package.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003ePlease note: This knife is made from carbon steel, which gets incredibly sharp and is easy to sharpen but requires additional maintenance. This knife should be kept clean and dry at all times and oiled when not in use for an extended amount of time. Carbon knives can be reactive with high acid foods.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e*These knives are single edged and are for right-handed users. Please contact us for pricing on left-handed models.\u003c\/p\u003e\n\u003ch6\u003eSpecifications\u003c\/h6\u003e\n\u003ctable width=\"100%\" cellspacing=\"0\" cellpadding=\"0\" border=\"0\"\u003e\n\u003ccolgroup\u003e \u003ccol width=\"50%\"\u003e \u003ccol width=\"50%\"\u003e \u003c\/colgroup\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eHandle material\u003c\/td\u003e\n\u003ctd\u003eEbony\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBlade length\u003c\/td\u003e\n\u003ctd\u003e300 mm (11.7\")\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eThickness at spine\u003c\/td\u003e\n\u003ctd\u003e3.6 mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eThickness at tip\u003c\/td\u003e\n\u003ctd\u003e0.8 mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eHardness (Rockwell scale)\u003c\/td\u003e\n\u003ctd\u003e61\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eEdge \/ Bevel\u003c\/td\u003e\n\u003ctd\u003eSingle\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch6\u003eUse \u0026amp; Care\u003c\/h6\u003e\n\u003cul\u003e\n\u003cli\u003eHandwash in warm water and towel dry\u003c\/li\u003e\n\u003cli\u003eDo not cut frozen foods\u003c\/li\u003e\n\u003cli\u003eUse a sharpening stone, not a honing steel, to re-sharpen your \u003ca href=\"https:\/\/www.chuboknives.com\/\" title=\"Japanese chef knives\"\u003eJapanese chef knives\u003c\/a\u003e\n\u003c\/li\u003e\n\u003cli\u003eCarbon steel is not rust resistant and requires special care. Wipe your knife completely after use to prevent oxidization.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":245131020,"sku":"SAK-02225","price":663.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0152\/1581\/products\/Byakkosakimarutakobiki300_1.jpg?v=1633588394"},{"product_id":"sakai-takayuki-blue-steel-honyaki-yanagi-300mm","title":"Sakai Takayuki Blue Steel Honyaki Yanagi 300mm (11.8\")","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003ch6\u003e\u003cspan\u003eDescription\u003c\/span\u003e\u003c\/h6\u003e\n\u003cdiv\u003e\n\u003cp\u003e\u003cspan\u003eSakai Takayuki's Blue Steel Honyaki line is the pinnacle of Japanese knife craftsmanship and a true collector's piece. Master Blacksmith Kenji Togashi forges using a single piece of #2 Blue Steel, highly regarded for its edge life, purity and hardness. Only a handful of blacksmiths are capable of forging in this method, which produces the hardest, truest blades with the longest edge life. Each blade is then sharpened on a series of wheels and natural stones by Master Bladesmith Hirotsugu Tosa and polished to a mirror finish.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWhy we love them: Sakai Takayuki Blue Steel Honyaki is truly a stunning, one-of-a-kind knife. A top recommendation when you're looking for something beyond special.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003ePlease note: This knife is made from carbon steel, which gets incredibly sharp and is easy to sharpen but requires additional maintenance. This knife should be kept clean and dry at all times and oiled when not in use for an extended amount of time. Carbon knives can be reactive with high acid foods.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e*Complimentary magnolia knife sheath is included.\u003cbr\u003e*These knives are single edged and are for right-handed users. Please contact us for pricing on left-handed models.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch6\u003eSpecifications\u003c\/h6\u003e\n\u003ctable width=\"100%\" cellspacing=\"0\" cellpadding=\"0\" border=\"0\"\u003e\n\u003ccolgroup\u003e \u003ccol width=\"50%\"\u003e \u003ccol width=\"50%\"\u003e \u003c\/colgroup\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eHandle material\u003c\/td\u003e\n\u003ctd\u003eEbony\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBlade length\u003c\/td\u003e\n\u003ctd\u003e300 mm (11.8\")\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eThickness at spine\u003c\/td\u003e\n\u003ctd\u003e3.6 mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eThickness at tip\u003c\/td\u003e\n\u003ctd\u003e0.8 mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eHardness (Rockwell scale)\u003c\/td\u003e\n\u003ctd\u003e62-63\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eEdge \/ Bevel\u003c\/td\u003e\n\u003ctd\u003eSingle\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch6\u003eUse \u0026amp; Care\u003c\/h6\u003e\n\u003cul\u003e\n\u003cli\u003eHandwash in warm water and towel dry\u003c\/li\u003e\n\u003cli\u003eDo not cut frozen foods\u003c\/li\u003e\n\u003cli\u003eUse a sharpening stone, not a honing steel, to re-sharpen your \u003ca href=\"https:\/\/www.chuboknives.com\/\" title=\"Japanese chef knives\"\u003eJapanese chef knives\u003c\/a\u003e\n\u003c\/li\u003e\n\u003cli\u003eCarbon steel is not rust resistant and requires special care. Wipe your knife completely after use to prevent oxidization.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":268848212,"sku":"SAK-00304","price":1299.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0152\/1581\/products\/Honyaki30front_1.jpg?v=1633585870"},{"product_id":"sakai-takayuki-blue-steel-honyaki-yanagi-270mm-10-6","title":"Sakai Takayuki Blue Steel Honyaki Yanagi 270mm (10.6\")","description":"\u003cdiv\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003ch6\u003e\u003cspan\u003eDescription\u003c\/span\u003e\u003c\/h6\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eSakai Takayuki's Blue Steel Honyaki line is the pinnacle of Japanese knife craftsmanship and a true collector's piece. Master Blacksmith Kenji Togashi forges using a single piece of #2 Blue Steel, highly regarded for its edge life, purity and hardness. Only a handful of blacksmiths are capable of forging in this method, which produces the hardest, truest blades with the longest edge life. Each blade is then sharpened on a series of wheels and natural stones by Master Bladesmith Hirotsugu Tosa and polished to a mirror finish. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWhy we love them: Sakai Takayuki Blue Steel Honyaki is truly a stunning, one-of-a-kind knife. A top recommendation when you're looking for something beyond special. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003ePlease note: This knife is made from carbon steel, which gets incredibly sharp and is easy to sharpen but requires additional maintenance. This knife should be kept clean and dry at all times and oiled when not in use for an extended amount of time. Carbon knives can be reactive with high acid foods.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e*Complimentary magnolia knife sheath is included.\u003cbr\u003e*These knives are single edged and are for right-handed users. Please contact us for pricing on left-handed models.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003e\u003c\/span\u003eSpecifications\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ctable width=\"100%\" border=\"0\" cellspacing=\"0\" cellpadding=\"0\"\u003e\n\u003ccolgroup\u003e \u003ccol width=\"50%\"\u003e \u003ccol width=\"50%\"\u003e \u003c\/colgroup\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eHandle material\u003c\/td\u003e\n\u003ctd\u003eEbony\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBlade length\u003c\/td\u003e\n\u003ctd\u003e270 mm (10.6\")\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eThickness at spine\u003c\/td\u003e\n\u003ctd\u003e3.6 mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eThickness at tip\u003c\/td\u003e\n\u003ctd\u003e0.8 mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eHardness (Rockwell scale)\u003c\/td\u003e\n\u003ctd\u003e62-63\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eEdge \/ Bevel\u003c\/td\u003e\n\u003ctd\u003eSingle\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch6\u003eUse \u0026amp; Care\u003c\/h6\u003e\n\u003cul\u003e\n\u003cli\u003eHandwash in warm water and towel dry\u003c\/li\u003e\n\u003cli\u003eDo not cut frozen foods\u003c\/li\u003e\n\u003cli\u003eUse a sharpening stone, not a honing steel, to re-sharpen your \u003ca href=\"https:\/\/www.chuboknives.com\/\" title=\"Japanese chef knives\"\u003eJapanese chef knives\u003c\/a\u003e\n\u003c\/li\u003e\n\u003cli\u003eCarbon steel is not rust resistant and requires special care. Wipe your knife completely after use to prevent oxidization.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":268850580,"sku":"SAK-00303","price":1166.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0152\/1581\/products\/TakayukiHonyaki270front_1.jpg?v=1633585889"},{"product_id":"sakai-takayuki-blue-steel-honyaki-yanagi-330mm-13","title":"Sakai Takayuki Blue Steel Honyaki Yanagi 330mm (13\")","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003ch6\u003e\u003cspan\u003eDescription\u003c\/span\u003e\u003c\/h6\u003e\n\u003cp\u003e\u003cspan\u003eSakai Takayuki's Blue Steel Honyaki line is the pinnacle of Japanese knife craftsmanship and a true collector's piece. Master Blacksmith Kenji Togashi forges using a single piece of #2 Blue Steel, highly regarded for its edge life, purity and hardness. Only a handful of blacksmiths are capable of forging in this method, which produces the hardest, truest blades with the longest edge life. Each blade is then sharpened on a series of wheels and natural stones by Master Bladesmith Hirotsugu Tosa and polished to a mirror finish.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWhy we love them: Sakai Takayuki Blue Steel Honyaki is truly a stunning, one-of-a-kind knife. A top recommendation when you're looking for something beyond special.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003ePlease note: This knife is made from carbon steel, which gets incredibly sharp and is easy to sharpen but requires additional maintenance. This knife should be kept clean and dry at all times and oiled when not in use for an extended amount of time. Carbon knives can be reactive with high acid foods.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e*Complimentary magnolia knife sheath is included.\u003cbr\u003e*These knives are single edged and are for right-handed users. Please contact us for pricing on left handed models.\u003c\/p\u003e\n\u003ch6\u003eSpecifications\u003c\/h6\u003e\n\u003ctable width=\"100%\" cellspacing=\"0\" cellpadding=\"0\" border=\"0\"\u003e\n\u003ccolgroup\u003e \u003ccol width=\"50%\"\u003e \u003ccol width=\"50%\"\u003e \u003c\/colgroup\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eHandle material\u003c\/td\u003e\n\u003ctd\u003eEbony\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBlade length\u003c\/td\u003e\n\u003ctd\u003e330 mm (13\")\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eThickness at spine\u003c\/td\u003e\n\u003ctd\u003e3.6 mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eThickness at tip\u003c\/td\u003e\n\u003ctd\u003e0.8 mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eHardness (Rockwell scale)\u003c\/td\u003e\n\u003ctd\u003e62-63\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch6\u003eUse \u0026amp; Care\u003c\/h6\u003e\n\u003cul\u003e\n\u003cli\u003eHandwash in warm water and towel dry\u003c\/li\u003e\n\u003cli\u003eDo not cut frozen foods\u003c\/li\u003e\n\u003cli\u003eUse a sharpening stone, not a honing steel, to re-sharpen your \u003ca href=\"https:\/\/www.chuboknives.com\/\" title=\"Japanese chef knives\"\u003eJapanese chef knives\u003c\/a\u003e\n\u003c\/li\u003e\n\u003cli\u003eCarbon steel is not rust resistant and requires special care. Wipe your knife completely after use to prevent oxidization.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":268851070,"sku":"SAK-00305","price":1570.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0152\/1581\/products\/Honyaki30front_1_52d99bd0-f206-478b-b7f0-dedcd42bab7c.jpg?v=1633585991"},{"product_id":"sakai-takayuki-kasumitogi-three-piece-set","title":"Sakai Takayuki Kasumitogi Three Piece Set","description":"\u003cp\u003eSave 10% off regular price of $448 when purchasing as a set\u003c\/p\u003e\n\u003cp\u003eSet includes: Kamagata Usuba 180mm (7.1\") \/ Yanagi 270mm (10.6\") \/  Deba 150mm (5.9\")\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch6\u003e\u003cspan\u003eDescription\u003c\/span\u003e\u003c\/h6\u003e\n\u003cp\u003eThe kasumitogi line is a reasonably priced line of traditional forged knives which work well for first-time users as well as more experienced chefs. These knives are hand forged from Yasuki White Steel in the ‘kasumi’ method of joining carbon steel and a soft iron jacket. White steel knives hold a good edge and are easy to sharpen.  The U shaped magnolia handles and water buffalo bolsters are comfortable and easy to grip, even through long hours of kitchen use.\u003c\/p\u003e\n\u003cdiv\u003e\n\u003cspan data-mce-fragment=\"1\"\u003ePlease note: This knife is made from carbon steel, which gets incredibly sharp and is easy to sharpen but requires additional maintenance. This knife should be kept clean and dry at all times and oiled when not in use for an extended amount of time. Carbon knives can be reactive with high acid foods.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e*These knives are single edged and are for right-handed users. Please contact us for pricing on left-handed models.\u003c\/div\u003e\n\u003cdiv\u003e\n\u003ch6\u003e\u003cspan style=\"font-weight: bold;\" class=\"Apple-style-span\"\u003eSpecifications\u003c\/span\u003e\u003c\/h6\u003e\n\u003c\/div\u003e\n\u003ctable cellpadding=\"0\" cellspacing=\"0\" border=\"0\" width=\"100%\"\u003e\n\u003ccolgroup\u003e \u003ccol width=\"50%\"\u003e \u003ccol width=\"50%\"\u003e \u003c\/colgroup\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eHandle material\u003c\/td\u003e\n\u003ctd\u003eMagnolia Wood\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBlade length\u003c\/td\u003e\n\u003ctd\u003e180 mm (7.1\") \/ 270 mm (10.6\") \/ 150 mm (5.9\")\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eThickness at spine\u003c\/td\u003e\n\u003ctd\u003e3.5 mm \/ 3.9 mm \/ 7.5mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eThickness at tip\u003c\/td\u003e\n\u003ctd\u003e1 mm \/ 1 mm \/ 2.8mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eHardness (Rockwell scale)\u003c\/td\u003e\n\u003ctd\u003e59\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\n\u003cdiv\u003e\n\u003cmeta charset=\"utf-8\"\u003e \u003cbr\u003e\n\u003c\/div\u003e\n\u003cspan\u003eEdge \/ Bevel\u003c\/span\u003e\n\u003c\/td\u003e\n\u003ctd\u003eSingle\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch6\u003eUse \u0026amp; Care\u003c\/h6\u003e\n\u003cul\u003e\n\u003cli\u003eHandwash in warm water and towel dry\u003c\/li\u003e\n\u003cli\u003eDo not cut frozen foods\u003c\/li\u003e\n\u003cli\u003eUse a sharpening stone, not a honing steel, to re-sharpen your \u003ca title=\"Japanese chef knives\" href=\"https:\/\/www.chuboknives.com\/\"\u003eJapanese chef knives\u003c\/a\u003e\n\u003c\/li\u003e\n\u003cli\u003eCarbon steel is not rust resistant and requires special care. Wipe your knife completely after use to prevent oxidization.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":288756094,"sku":"SAK-KAS2","price":403.2,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0152\/1581\/products\/117sak-KasumitogiYanagi270_KamagataUsuba180_Deba150-3pcsetcopy.jpg?v=1633597494"},{"product_id":"sakai-takayuki-white-steel-maguro-kiri-54cm-21-3","title":"Sakai Takayuki White Steel Maguro-kiri 54cm (21.3\")","description":"\u003cp\u003e \u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eDescription\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eSakai Takayuki's hand-forged maguro kiri, also known as a maguro bōchō, is a Japanese tuna knife crafted out of white carbon steel. It is tough enough to break down whole tuna and other large fish without damaging the knife or the fish's flesh. A large magnolia handle allows for an excellent grip, and the white carbon blade holds an excellent edge and is easy to resharpen. It’s the perfect knife for fish markets or sushi restaurant kitchens.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003ePlease note: This Japanese knife is made from carbon steel, which gets incredibly sharp and is easy to sharpen but requires additional maintenance. This knife should be kept clean and dry at all times and oiled when not in use for an extended period of time. Carbon steel knives can be reactive with high acid foods.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003e* This is a singled-edged knife for right-handed users. Please contact us for pricing on a left-handed model.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch6\u003eSpecifications\u003c\/h6\u003e\n\u003ctable border=\"0\"\u003e\n\u003ccolgroup\u003e \u003ccol\u003e \u003ccol\u003e \u003c\/colgroup\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eHandle material\u003c\/td\u003e\n\u003ctd\u003e Magnolia Handle and Stainless Steel Bolster\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBlade length\u003c\/td\u003e\n\u003ctd\u003e540 mm (21.3\")\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eThickness at spine\u003c\/td\u003e\n\u003ctd\u003e4 mm \u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eThickness at tip\u003c\/td\u003e\n\u003ctd\u003e3 mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eHardness (Rockwell scale)\u003c\/td\u003e\n\u003ctd\u003e60\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\n\u003cdiv\u003e\n\u003cmeta charset=\"utf-8\"\u003e \u003cbr\u003e\n\u003c\/div\u003e\n\u003cspan\u003eEdge \/ Bevel\u003c\/span\u003e\n\u003c\/td\u003e\n\u003ctd\u003eSingle\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch6\u003e\u003c\/h6\u003e\n\u003ch6\u003eUse \u0026amp; Care\u003cmeta charset=\"utf-8\"\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003c\/h6\u003e\n\u003cul\u003e\n\u003cli dir=\"ltr\" aria-level=\"1\"\u003e\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eHand wash in warm water and towel dry\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" aria-level=\"1\"\u003e\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eDo not cut frozen foods\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" aria-level=\"1\"\u003e\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eUse a sharpening stone for knife sharpening\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cb id=\"docs-internal-guid-9789c47b-7fff-8df5-b05b-e67d7832a1f3\"\u003e\u003cspan\u003eDo not use a honing steel to re-sharpen your\u003c\/span\u003e\u003ca href=\"https:\/\/www.chuboknives.com\/\"\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eJapanese chef knives\u003c\/span\u003e\u003c\/a\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":764287277,"sku":"SAK-08462","price":1289.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0152\/1581\/products\/sak-MaguroKiri-frontcopy.jpg?v=1633597612"},{"product_id":"karaku-aogami-gyutou-210mm","title":"Karaku Aogami Gyutou 210mm (8.2\")","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003ch6\u003e\u003cspan\u003eDescription\u003c\/span\u003e\u003c\/h6\u003e\n\u003cp\u003eKaraku knives are forged in Tosa region of Shikoku by blacksmith Michikuni Tokaji, from Aogami #1, a highly regarded blue steel known for its ability to get incredibly sharp and hold an edge.  The dark, traditional kuroichi finish offers protection from discoloration. Handles are made from magnolia (ho) wood and turned in a D shape.  Overall, a great value and ideal starter knife for cooks interested in traditional carbon steel blades and Japanese style handles.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003ePlease note: This knife is made from carbon steel, which gets incredibly sharp and is easy to sharpen but requires additional maintenance. This knife should be kept clean and dry at all times and oiled when not in use for an extended amount of time. Carbon knives can be reactive with high acid foods.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e* Due to the unique blade shape of Karaku knives, our standard wooden sheaths (sayas) do not fit these knives.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAbout this shape\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eGyutou are the Japanese equivalent of a typical European chef’s knife. They are the ideal all-purpose kitchen knives and can be used for most tasks. Japanese gyutou are typically lighter and thinner than a European knife, are made out of a harder steel and as a result, hold a better edge. The design features nothing to obstructing the edge of the handle end of the blade, so it can be sharpened and thus used entirely. The word gyutou in Japanese means ‘beef knife’.\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003ch6\u003eSpecifications\u003c\/h6\u003e\n\u003ctable border=\"0\" width=\"100%\" cellpadding=\"0\" cellspacing=\"0\"\u003e\n\u003ccolgroup\u003e \u003ccol width=\"50%\"\u003e \u003ccol width=\"50%\"\u003e \u003c\/colgroup\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eHandle material\u003c\/td\u003e\n\u003ctd\u003eMagnolia (Ho) Wood\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBlade length\u003c\/td\u003e\n\u003ctd\u003e210mm (8.2\")\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eThickness at spine\u003c\/td\u003e\n\u003ctd\u003e2 mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eThickness at tip\u003c\/td\u003e\n\u003ctd\u003e0.8 mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eHardness (Rockwell scale)\u003c\/td\u003e\n\u003ctd\u003e59\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\n\u003cdiv\u003e\u003c\/div\u003e\n\u003cspan\u003eBevel \/ Edge\u003c\/span\u003e\n\u003c\/td\u003e\n\u003ctd\u003eDouble (50\/50)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch4\u003e\u003c\/h4\u003e\n\u003ch6\u003eUse \u0026amp; Care\u003c\/h6\u003e\n\u003cul\u003e\n\u003cli\u003eHandwash in warm water and towel dry\u003c\/li\u003e\n\u003cli\u003eDo not cut frozen foods\u003c\/li\u003e\n\u003cli\u003eUse a sharpening stone, not a honing steel, to re-sharpen your \u003ca title=\"Japanese chef knives\" href=\"https:\/\/www.chuboknives.com\/\"\u003eJapanese chef knives\u003c\/a\u003e\n\u003c\/li\u003e\n\u003cli\u003eCarbon steel is not stain resistant. Wipe completely dry after use.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Karaku","offers":[{"title":"Default Title","offer_id":3154816068,"sku":"KAR-G210","price":152.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0152\/1581\/files\/Karaku_Gyutou_210mm-front_copy.jpg?v=1746768193"},{"product_id":"karaku-aogami-gyutou-240mm","title":"Karaku Aogami Gyutou 240mm (9.4\")","description":"\u003cp\u003e\u003cstrong\u003e \u003c\/strong\u003e\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003ch6\u003e\u003cspan\u003eDescription\u003c\/span\u003e\u003c\/h6\u003e\n\u003cp\u003eKaraku knives are forged in Tosa region of Shikoku by blacksmith Michikuni Tokaji, from Aogami #1, a highly regarded blue steel known for its ability to get incredibly sharp and hold an edge.  The dark, traditional kuroichi finish offers protection from discoloration. Handles are made from magnolia (ho) wood and turned in a D shape.  Overall, a great value and ideal starter knife for cooks interested in traditional carbon steel blades and Japanese style handles.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003ePlease note: This knife is made from carbon steel, which gets incredibly sharp and is easy to sharpen but requires additional maintenance. This knife should be kept clean and dry at all times and oiled when not in use for an extended amount of time. Carbon knives can be reactive with high acid foods.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e* Due to the unique blade shape of Karaku knives, our standard wooden sheaths (sayas) do not fit these knives.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAbout this shape\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eGyutou are the Japanese equivalent of a typical European chef’s knife. They are the ideal all-purpose kitchen knives and can be used for most tasks. Japanese gyutou are typically lighter and thinner than a European knife, are made out of a harder steel and as a result, hold a better edge. The design features nothing to obstructing the edge of the handle end of the blade, so it can be sharpened and thus used entirely. The word gyutou in Japanese means ‘beef knife’.\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003ch6\u003eSpecifications\u003c\/h6\u003e\n\u003ctable cellpadding=\"0\" cellspacing=\"0\" border=\"0\" width=\"100%\"\u003e\n\u003ccolgroup\u003e \u003ccol width=\"50%\"\u003e \u003ccol width=\"50%\"\u003e \u003c\/colgroup\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eHandle material\u003c\/td\u003e\n\u003ctd\u003eMagnolia (Ho) Wood\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBlade length\u003c\/td\u003e\n\u003ctd\u003e240mm (9.4\")\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eThickness at spine\u003c\/td\u003e\n\u003ctd\u003e2 mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eThickness at tip\u003c\/td\u003e\n\u003ctd\u003e0.8 mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eHardness (Rockwell scale)\u003c\/td\u003e\n\u003ctd\u003e59\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\n\u003cdiv\u003e\u003c\/div\u003e\n\u003cspan\u003eBevel \/ Edge\u003c\/span\u003e\n\u003c\/td\u003e\n\u003ctd\u003eDouble (50\/50)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch4\u003e\u003c\/h4\u003e\n\u003ch6\u003eUse \u0026amp; Care\u003c\/h6\u003e\n\u003cul\u003e\n\u003cli\u003eHandwash in warm water and towel dry\u003c\/li\u003e\n\u003cli\u003eDo not cut frozen foods\u003c\/li\u003e\n\u003cli\u003eUse a sharpening stone, not a honing steel, to re-sharpen your \u003ca title=\"Japanese chef knives\" href=\"https:\/\/www.chuboknives.com\/\"\u003eJapanese chef knives\u003c\/a\u003e\n\u003c\/li\u003e\n\u003cli\u003eCarbon steel is not stain resistant. Wipe completely dry after use.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Karaku","offers":[{"title":"Default Title","offer_id":3154875012,"sku":"KAR-G240","price":164.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0152\/1581\/files\/Karaku_Gyutou_240mm-front_copy.jpg?v=1746768205"},{"product_id":"karaku-aogami-santoku-165mm","title":"Karaku Aogami Santoku 165mm (6.5\")","description":"\u003cp\u003eDescription\u003c\/p\u003e\n\u003cp\u003eKaraku knives are forged in Tosa region of Shikoku by blacksmith Michikuni Tokaji, from Aogami #1, a highly regarded blue steel known for its ability to get incredibly sharp and hold an edge.  The dark, traditional kuroichi finish offers protection from discoloration. Handles are made from magnolia (ho) wood and turned in a D shape.  Overall, a great value and ideal starter knife for cooks interested in traditional carbon steel blades and Japanese style handles.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003ePlease note: This knife is made from carbon steel, which gets incredibly sharp and is easy to sharpen but requires additional maintenance. This knife should be kept clean and dry at all times and oiled when not in use for an extended amount of time. Carbon knives can be reactive with high acid foods.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e* Due to the unique blade shape of Karaku knives, our standard wooden sheaths (sayas) do not fit these knives.\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003ch6\u003eSpecifications\u003c\/h6\u003e\n\u003ctable cellspacing=\"0\" cellpadding=\"0\" width=\"100%\" border=\"0\"\u003e\n\u003ccolgroup\u003e \u003ccol width=\"50%\"\u003e \u003ccol width=\"50%\"\u003e \u003c\/colgroup\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eHandle material\u003c\/td\u003e\n\u003ctd\u003eMagnolia (Ho) Wood\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBlade length\u003c\/td\u003e\n\u003ctd\u003e165mm (6.5\")\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eThickness at spine\u003c\/td\u003e\n\u003ctd\u003e2 mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eThickness at tip\u003c\/td\u003e\n\u003ctd\u003e0.8 mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eHardness (Rockwell scale)\u003c\/td\u003e\n\u003ctd\u003e59\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\n\u003cdiv\u003e\u003c\/div\u003e\n\u003cspan\u003eBevel \/ Edge\u003c\/span\u003e\n\u003c\/td\u003e\n\u003ctd\u003eDouble (50\/50)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch4\u003e\u003c\/h4\u003e\n\u003ch6\u003eUse \u0026amp; Care\u003c\/h6\u003e\n\u003cul\u003e\n\u003cli\u003eHandwash in warm water and towel dry\u003c\/li\u003e\n\u003cli\u003eDo not cut frozen foods\u003c\/li\u003e\n\u003cli\u003eUse a sharpening stone, not a honing steel, to re-sharpen your \u003ca href=\"https:\/\/www.chuboknives.com\/\" title=\"Japanese chef knives\"\u003eJapanese chef knives\u003c\/a\u003e\n\u003c\/li\u003e\n\u003cli\u003eCarbon steel is not stain resistant. Wipe completely dry after use.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Karaku","offers":[{"title":"Default Title","offer_id":3516783044,"sku":"KAR-S165","price":129.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0152\/1581\/files\/Karaku_santoku.jpg?v=1785223048"},{"product_id":"karaku-aogami-nakiri-165mm","title":"Karaku Aogami Nakiri 165mm (6.5\")","description":"\u003cp\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003cspan\u003eDescription\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eKaraku knives are forged in Tosa region of Shikoku by blacksmith Michikuni Tokaji, from Aogami #1, a highly regarded blue steel known for its ability to get incredibly sharp and hold an edge.  The dark, traditional kuroichi finish offers protection from discoloration. Handles are made from magnolia (ho) wood and turned in a D shape.  Overall, a great value and ideal starter knife for cooks interested in traditional carbon steel blades and Japanese style handles.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003ePlease note: This knife is made from carbon steel, which gets incredibly sharp and is easy to sharpen but requires additional maintenance. This knife should be kept clean and dry at all times and oiled when not in use for an extended amount of time. Carbon knives can be reactive with high acid foods.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e* Due to the unique blade shape of Karaku knives, our standard wooden sheaths (sayas) do not fit these knives.\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003ch6\u003eSpecifications\u003c\/h6\u003e\n\u003ctable width=\"100%\" cellspacing=\"0\" cellpadding=\"0\" border=\"0\"\u003e\n\u003ccolgroup\u003e \u003ccol width=\"50%\"\u003e \u003ccol width=\"50%\"\u003e \u003c\/colgroup\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eHandle material\u003c\/td\u003e\n\u003ctd\u003eMagnolia (Ho) Wood\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBlade length\u003c\/td\u003e\n\u003ctd\u003e165mm (6.5\")\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eThickness at spine\u003c\/td\u003e\n\u003ctd\u003e2 mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eThickness at tip\u003c\/td\u003e\n\u003ctd\u003e0.8 mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eHardness (Rockwell scale)\u003c\/td\u003e\n\u003ctd\u003e59\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\n\u003cdiv\u003e\u003c\/div\u003e\n\u003cspan\u003eBevel \/ Edge\u003c\/span\u003e\n\u003c\/td\u003e\n\u003ctd\u003eDouble (50\/50)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch4\u003e\u003c\/h4\u003e\n\u003ch6\u003eUse \u0026amp; Care\u003c\/h6\u003e\n\u003cul\u003e\n\u003cli\u003eHandwash in warm water and towel dry\u003c\/li\u003e\n\u003cli\u003eDo not cut frozen foods\u003c\/li\u003e\n\u003cli\u003eUse a sharpening stone, not a honing steel, to re-sharpen your \u003ca href=\"https:\/\/www.chuboknives.com\/\" title=\"Japanese chef knives\"\u003eJapanese chef knives\u003c\/a\u003e\n\u003c\/li\u003e\n\u003cli\u003eCarbon steel is not stain resistant. Wipe completely dry after use.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Karaku","offers":[{"title":"Default Title","offer_id":3516861316,"sku":"KAR-N165","price":129.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0152\/1581\/files\/Karaku_nakiri_front.jpg?v=1784186248"},{"product_id":"karaku-aogami-petty-150mm","title":"Karaku Aogami Petty 150mm (5.9\")","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003ch6\u003e\u003cspan\u003eDescription\u003c\/span\u003e\u003c\/h6\u003e\n\u003cp\u003eKaraku knives are forged in Tosa region of Shikoku by blacksmith Michikuni Tokaji, from Aogami #1, a highly regarded blue steel known for its ability to get incredibly sharp and hold an edge.  The dark, traditional kuroichi finish offers protection from discoloration. Handles are made from magnolia (ho) wood and turned in a D shape.  Overall, a great value and ideal starter knife for cooks interested in traditional carbon steel blades and Japanese style handles.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003ePlease note: This knife is made from carbon steel, which gets incredibly sharp and is easy to sharpen but requires additional maintenance. This knife should be kept clean and dry at all times and oiled when not in use for an extended amount of time. Carbon knives can be reactive with high acid foods.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e* Due to the unique blade shape of Karaku knives, our standard wooden sheaths (sayas) do not fit these knives.\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003ch6\u003eSpecifications\u003c\/h6\u003e\n\u003ctable width=\"100%\" border=\"0\" cellspacing=\"0\" cellpadding=\"0\"\u003e\n\u003ccolgroup\u003e \u003ccol width=\"50%\"\u003e \u003ccol width=\"50%\"\u003e \u003c\/colgroup\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eHandle material\u003c\/td\u003e\n\u003ctd\u003eMagnolia (Ho) Wood\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBlade length\u003c\/td\u003e\n\u003ctd\u003e150mm (5.9\")\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eThickness at spine\u003c\/td\u003e\n\u003ctd\u003e2 mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eThickness at tip\u003c\/td\u003e\n\u003ctd\u003e0.8 mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eHardness (Rockwell scale)\u003c\/td\u003e\n\u003ctd\u003e59\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\n\u003cdiv\u003e\u003c\/div\u003e\n\u003cspan\u003eBevel \/ Edge\u003c\/span\u003e\n\u003c\/td\u003e\n\u003ctd\u003eDouble (50\/50)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch4\u003e\u003c\/h4\u003e\n\u003ch6\u003eUse \u0026amp; Care\u003c\/h6\u003e\n\u003cul\u003e\n\u003cli\u003eHandwash in warm water and towel dry\u003c\/li\u003e\n\u003cli\u003eDo not cut frozen foods\u003c\/li\u003e\n\u003cli\u003eUse a sharpening stone, not a honing steel, to re-sharpen your \u003ca href=\"https:\/\/www.chuboknives.com\/\" title=\"Japanese chef knives\"\u003eJapanese chef knives\u003c\/a\u003e\n\u003c\/li\u003e\n\u003cli\u003eCarbon steel is not stain resistant. Wipe completely dry after use.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Karaku","offers":[{"title":"Default Title","offer_id":3516888772,"sku":"KAR-P150","price":91.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0152\/1581\/files\/31c4d4b5-f445-4679-9c38-80c470068e32_4d74b960-787f-4141-9062-ffa8a096856d.jpg?v=1719283386"},{"product_id":"karaku-aogami-bunka-165mm","title":"Karaku Aogami Bunka 165mm (6.4\")","description":"\u003ch6\u003eDescription\u003c\/h6\u003e\n\u003cp\u003eKaraku knives are forged in Tosa region of Shikoku by blacksmith Michikuni Tokaji, from Aogami #1, a highly regarded blue steel known for its ability to get incredibly sharp and hold an edge.  The dark, traditional kuroichi finish offers protection from discoloration. Handles are made from magnolia (ho) wood and turned in a D shape.  Overall, a great value and ideal starter knife for cooks interested in traditional carbon steel blades and Japanese style handles.\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eOriginally a knife for home cooks, bunkas are a cross between a santoku and nakiri with a pointed tip. They are very popular with chefs right now, thanks to their all purpose functionality, compact shape and pointed edge, which is useful for cross hatching produce like eggplants or king oyster mushrooms.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003ePlease note: This knife is made from carbon steel, which gets incredibly sharp and is easy to sharpen but requires additional maintenance. This knife should be kept clean and dry at all times and oiled when not in use for an extended amount of time. Carbon knives can be reactive with high acid foods.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e* Due to the unique blade shape of Karaku knives, our standard wooden sheaths (sayas) do not fit these knives.\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003ch6\u003eSpecifications\u003c\/h6\u003e\n\u003ctable width=\"100%\" cellspacing=\"0\" cellpadding=\"0\" border=\"0\"\u003e\n\u003ccolgroup\u003e \u003ccol width=\"50%\"\u003e \u003ccol width=\"50%\"\u003e \u003c\/colgroup\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eHandle material\u003c\/td\u003e\n\u003ctd\u003eMagnolia (Ho) Wood\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBlade length\u003c\/td\u003e\n\u003ctd\u003e165mm (6.4\")\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eThickness at spine\u003c\/td\u003e\n\u003ctd\u003e2 mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eThickness at tip\u003c\/td\u003e\n\u003ctd\u003e0.8 mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eHardness (Rockwell scale)\u003c\/td\u003e\n\u003ctd\u003e59\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\n\u003cdiv\u003e\u003c\/div\u003e\n\u003cspan\u003eBevel \/ Edge\u003c\/span\u003e\n\u003c\/td\u003e\n\u003ctd\u003eDouble (50\/50)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch4\u003e\u003c\/h4\u003e\n\u003ch6\u003eUse \u0026amp; Care\u003c\/h6\u003e\n\u003cul\u003e\n\u003cli\u003eHandwash in warm water and towel dry\u003c\/li\u003e\n\u003cli\u003eDo not cut frozen foods\u003c\/li\u003e\n\u003cli\u003eUse a sharpening stone, not a honing steel, to re-sharpen your \u003ca href=\"https:\/\/www.chuboknives.com\/\" title=\"Japanese chef knives\"\u003eJapanese chef knives\u003c\/a\u003e\n\u003c\/li\u003e\n\u003cli\u003eCarbon steel is not stain resistant. Wipe completely dry after use.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Karaku","offers":[{"title":"Default Title","offer_id":12678463940,"sku":"KAR-B165","price":129.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0152\/1581\/files\/bc85e5b3-5bea-486d-bb43-379928b878db_25f3f35c-bbd9-4f2f-8c6d-826e177906e9.jpg?v=1782998323"},{"product_id":"karaku-aogami-sujihiki-270mm","title":"Karaku Aogami Sujihiki 270mm (10.5\")","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003ch6\u003e\u003cspan\u003eDescription\u003c\/span\u003e\u003c\/h6\u003e\n\u003cp\u003eKaraku knives are forged in Tosa region of Shikoku by blacksmith Michikuni Tokaji, from Aogami #1, a highly regarded blue steel known for its ability to get incredibly sharp and hold an edge.  The dark, traditional kuroichi finish offers protection from discoloration. Handles are made from magnolia (ho) wood and turned in a D shape.  Overall, a great value and ideal starter knife for cooks interested in traditional carbon steel blades and Japanese style handles.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003ePlease note: This knife is made from carbon steel, which gets incredibly sharp and is easy to sharpen but requires additional maintenance. This knife should be kept clean and dry at all times and oiled when not in use for an extended amount of time. Carbon knives can be reactive with high acid foods.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e* Due to the unique blade shape of Karaku knives, our standard wooden sheaths (sayas) do not fit these knives.\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003ch6\u003eSpecifications\u003c\/h6\u003e\n\u003ctable width=\"100%\" cellspacing=\"0\" cellpadding=\"0\" border=\"0\"\u003e\n\u003ccolgroup\u003e \u003ccol width=\"50%\"\u003e \u003ccol width=\"50%\"\u003e \u003c\/colgroup\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eHandle material\u003c\/td\u003e\n\u003ctd\u003eMagnolia (Ho) Wood\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBlade length\u003c\/td\u003e\n\u003ctd\u003e270mm (10.5\")\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eThickness at spine\u003c\/td\u003e\n\u003ctd\u003e2 mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eThickness at tip\u003c\/td\u003e\n\u003ctd\u003e0.8 mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eHardness (Rockwell scale)\u003c\/td\u003e\n\u003ctd\u003e59\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\n\u003cdiv\u003e\u003c\/div\u003e\n\u003cspan\u003eBevel \/ Edge\u003c\/span\u003e\n\u003c\/td\u003e\n\u003ctd\u003eDouble (50\/50)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch4\u003e\u003c\/h4\u003e\n\u003ch6\u003eUse \u0026amp; Care\u003c\/h6\u003e\n\u003cul\u003e\n\u003cli\u003eHandwash in warm water and towel dry\u003c\/li\u003e\n\u003cli\u003eDo not cut frozen foods\u003c\/li\u003e\n\u003cli\u003eUse a sharpening stone, not a honing steel, to re-sharpen your \u003ca href=\"https:\/\/www.chuboknives.com\/\" title=\"Japanese chef knives\"\u003eJapanese chef knives\u003c\/a\u003e\n\u003c\/li\u003e\n\u003cli\u003eCarbon steel is not stain resistant. Wipe completely dry after use.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Karaku","offers":[{"title":"Default Title","offer_id":12678535364,"sku":"KAR-S270","price":172.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0152\/1581\/files\/7f82a474-3b71-4ce8-8bdc-b57ba0acdc93.jpg?v=1719283250"},{"product_id":"sakai-takayuki-doi-blue-steel-kiritsuke-gyutou-195mm","title":"Sakai Takayuki Doi Blue Steel Kiritsuke Gyutou 195mm (7.7\")","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003ch6\u003e\u003cspan\u003eDescription\u003c\/span\u003e\u003c\/h6\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eFor over 70 years, the Doi family has produced some of the finest hand-forged knives to come out of Japan. Chubo is honored to offer this extremely limited collection of Kiritsuke Gyutous, crafted for Sakai Takayuki by Itsuo Doi, son of legendary blacksmith Keijiro Doi. The blades are forged from Aogami 2 Blue steel with carbon cladding and sharpened to a double-sided 50\/50 edge. The handles on these knives are meticulously crafted from ebony and they come with a beautiful lacquer saya blade cover. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWhy we love them. Each of these kiritsukes is a one of kind collector's piece made with the unparalleled skill and care that you would expect from the legendary Doi Family. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003ePlease note: This knife is made from carbon steel, which gets incredibly sharp and is easy to sharpen but requires additional maintenance. This knife should be kept clean and dry at all times and oiled when not in use for an extended amount of time. Carbon knives can be reactive with high acid foods.\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv class=\"yj6qo ajU\"\u003e\n\u003cdiv tabindex=\"0\" data-tooltip=\"Hide expanded content\" aria-label=\"Hide expanded content\" role=\"button\" class=\"ajR\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003ch6\u003eSpecifications\u003c\/h6\u003e\n\u003ctable border=\"0\" cellpadding=\"0\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ccolgroup\u003e \u003ccol width=\"50%\"\u003e \u003ccol width=\"50%\"\u003e \u003c\/colgroup\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eHandle material\u003c\/td\u003e\n\u003ctd\u003eEbony with Silver Ring\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBlade length\u003c\/td\u003e\n\u003ctd\u003e195 mm (7.7\")\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eThickness at spine\u003c\/td\u003e\n\u003ctd\u003e3 mm \u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eThickness at tip\u003c\/td\u003e\n\u003ctd\u003e0.9 mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eHardness (Rockwell scale)\u003c\/td\u003e\n\u003ctd\u003e62\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBevel \/ Edge\u003c\/td\u003e\n\u003ctd\u003eDouble (50\/50)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch4\u003e\u003c\/h4\u003e\n\u003ch6\u003eUse \u0026amp; Care\u003c\/h6\u003e\n\u003cul\u003e\n\u003cli\u003eHandwash in warm water and towel dry\u003c\/li\u003e\n\u003cli\u003eDo not cut frozen foods\u003c\/li\u003e\n\u003cli\u003eUse a sharpening stone, not a honing steel, to re-sharpen your \u003ca title=\"Japanese chef knives\" href=\"https:\/\/www.chuboknives.com\/\"\u003eJapanese chef knives\u003c\/a\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":14980925508,"sku":"SAK-02251","price":764.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0152\/1581\/products\/sak-02252-front_d8011101-9984-4883-9b94-c54894f4f766.jpg?v=1631274309"},{"product_id":"sakai-takayuki-doi-blue-steel-kiritsuke-gyutou-225mm","title":"Sakai Takayuki Doi Blue Steel Kiritsuke Gyutou 225mm (8.9\")","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003ch6\u003e\u003cspan\u003eDescription\u003c\/span\u003e\u003c\/h6\u003e\n\u003cp\u003e\u003cspan\u003eFor over 70 years, the Doi family has produced some of the finest hand-forged knives to come out of Japan. Chubo is honored to offer this extremely limited collection of Kiritsuke Gyutous, crafted for Sakai Takayuki by Itsuo Doi, son of legendary blacksmith Keijiro Doi. The blades are forged from Aogami 2 Blue steel with carbon cladding and sharpened to a double-sided 50\/50 edge. The handles on these knives are meticulously crafted from ebony and they come with a beautiful lacquer saya blade cover. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWhy we love them. Each of these kiritsukes is a one of kind collector's piece made with the unparalleled skill and care that you would expect from the legendary Doi Family.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003ePlease note: This knife is made from carbon steel, which gets incredibly sharp and is easy to sharpen but requires additional maintenance. This knife should be kept clean and dry at all times and oiled when not in use for an extended amount of time. Carbon knives can be reactive with high acid foods.\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv class=\"yj6qo ajU\"\u003e\n\u003cdiv class=\"ajR\" role=\"button\" aria-label=\"Hide expanded content\" data-tooltip=\"Hide expanded content\" tabindex=\"0\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003ch6\u003eSpecifications\u003c\/h6\u003e\n\u003ctable width=\"100%\" border=\"0\" cellspacing=\"0\" cellpadding=\"0\"\u003e\n\u003ccolgroup\u003e \u003ccol width=\"50%\"\u003e \u003ccol width=\"50%\"\u003e \u003c\/colgroup\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eHandle material\u003c\/td\u003e\n\u003ctd\u003eEbony with Silver Ring\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBlade length\u003c\/td\u003e\n\u003ctd\u003e225 mm (8.9\")\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eThickness at spine\u003c\/td\u003e\n\u003ctd\u003e3 mm \u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eThickness at tip\u003c\/td\u003e\n\u003ctd\u003e0.9 mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eHardness (Rockwell scale)\u003c\/td\u003e\n\u003ctd\u003e62\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBevel \/ Edge\u003c\/td\u003e\n\u003ctd\u003eDouble (50\/50)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch4\u003e\u003c\/h4\u003e\n\u003ch6\u003eUse \u0026amp; Care\u003c\/h6\u003e\n\u003cul\u003e\n\u003cli\u003eHandwash in warm water and towel dry\u003c\/li\u003e\n\u003cli\u003eDo not cut frozen foods\u003c\/li\u003e\n\u003cli\u003eUse a sharpening stone, not a honing steel, to re-sharpen your \u003ca href=\"https:\/\/www.chuboknives.com\/\" title=\"Japanese chef knives\"\u003eJapanese chef knives\u003c\/a\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":14983427396,"sku":"SAK-02252","price":874.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0152\/1581\/products\/sak-02252-front.jpg?v=1631274059"},{"product_id":"akira-saku-blue-2-ko-bocho-120mm","title":"Akira-Saku Blue #2 Ko-bocho 120mm (4.7\")","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003ch6\u003e\u003cstrong\u003e\u003cspan\u003eDescription\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h6\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\":829,\"3\":{\"1\":0},\"5\":{\"1\":[{\"1\":2,\"2\":0,\"5\":{\"1\":2,\"2\":0}},{\"1\":0,\"2\":0,\"3\":3},{\"1\":1,\"2\":0,\"4\":1}]},\"6\":{\"1\":[{\"1\":2,\"2\":0,\"5\":{\"1\":2,\"2\":0}},{\"1\":0,\"2\":0,\"3\":3},{\"1\":1,\"2\":0,\"4\":1}]},\"7\":{\"1\":[{\"1\":2,\"2\":0,\"5\":{\"1\":2,\"2\":0}},{\"1\":0,\"2\":0,\"3\":3},{\"1\":1,\"2\":0,\"4\":1}]},\"8\":{\"1\":[{\"1\":2,\"2\":0,\"5\":{\"1\":2,\"2\":0}},{\"1\":0,\"2\":0,\"3\":3},{\"1\":1,\"2\":0,\"4\":1}]},\"11\":4,\"12\":0}' data-sheets-value='{\"1\":2,\"2\":\"Our Akira Saku line is made exclusively for Chubo, by blacksmith Shoji Yoshida in Shimabara, Kyushu. These knives are completely hand-forged and shaped from Blue Steel #2. Yoshida-san attaches soft iron ore completely by hand using no automation in the process, then leaves the blades unpolished in the kurouchi style that is typical of the region. This finish not only looks cool, but helps prevent oxidation of carbon steel. They are hand sharpened and finished with traditional octagonal oak handles.\\n\\nWhy we love them: Akira Saku knives have a cool rustic look and a super approachable price point for a first hand-forged Japanese Knives.\\n\\n*These handmade knives vary slightly in size and shape and do not fit standard wooden sayas.\\n\\nPlease note: This knife is made from carbon steel, which gets incredibly sharp and is easy to sharpen but requires additional maintenance. This knife should be kept clean and dry at all times and oiled when not in use for an extended amount of time. Carbon knives can be reactive with high acid foods.\"}'\u003eOur Akira Saku line is made exclusively for Chubo, by blacksmith Shoji Yoshida in Shimabara, Kyushu. These knives are completely hand-forged and shaped from Blue Steel #2. Yoshida-san attaches soft iron ore completely by hand using no automation in the process, then leaves the blades unpolished in the kurouchi style that is typical of the region. This finish not only looks cool, but helps prevent oxidation of carbon steel. They are hand sharpened and finished with traditional octagonal oak handles.\u003cbr\u003e\u003cbr\u003eWhy we love them: Akira Saku knives have a cool rustic look and a super approachable price point for a first hand-forged Japanese Knives.\u003cbr\u003e\u003cbr\u003e*These handmade knives vary slightly in size and shape and do not fit standard wooden sayas.\u003cbr\u003e\u003cbr\u003ePlease note: This knife is made from carbon steel, which gets incredibly sharp and is easy to sharpen but requires additional maintenance. This knife should be kept clean and dry at all times and oiled when not in use for an extended amount of time. Carbon knives can be reactive with high acid foods.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch6\u003eSpecifications\u003c\/h6\u003e\n\u003ctable width=\"100%\" border=\"0\" cellspacing=\"0\" cellpadding=\"0\"\u003e\n\u003ccolgroup\u003e \u003ccol width=\"50%\"\u003e \u003ccol width=\"50%\"\u003e \u003c\/colgroup\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eHandle material\u003c\/td\u003e\n\u003ctd\u003eOak\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBlade length\u003c\/td\u003e\n\u003ctd\u003e120mm (4.7\")\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eThickness at spine\u003c\/td\u003e\n\u003ctd\u003e3.5mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eThickness at tip\u003c\/td\u003e\n\u003ctd\u003e1mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eHardness (Rockwell scale)\u003c\/td\u003e\n\u003ctd\u003e59\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\n\u003cdiv\u003e\u003c\/div\u003e\nBevel \/ Edge\u003c\/td\u003e\n\u003ctd\u003eDouble (50\/50)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch4\u003e\u003c\/h4\u003e\n\u003ch6\u003eUse \u0026amp; Care\u003c\/h6\u003e\n\u003cul\u003e\n\u003cli\u003eCarbon steel is not stain resistant. Wipe completely dry after use.\u003c\/li\u003e\n\u003cli\u003eHand wash in warm water and towel dry\u003c\/li\u003e\n\u003cli\u003eDo not cut frozen foods\u003c\/li\u003e\n\u003cli\u003eUse a sharpening stone, not a honing steel, to re-sharpen your \u003ca href=\"https:\/\/www.chuboknives.com\/\" title=\"Japanese chef knives\"\u003eJapanese chef knives\u003c\/a\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan\u003e \u003c\/span\u003e\u003c\/p\u003e","brand":"Akira-Saku","offers":[{"title":"Default Title","offer_id":28048568977,"sku":"AKI-KB120","price":120.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0152\/1581\/products\/Akira-sakuKo-bocho.jpg?v=1637670049"},{"product_id":"akira-saku-blue-2-petty-150mm","title":"Akira-Saku Blue #2 Petty 150mm (5.9\")","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003ch6\u003e\u003cspan\u003e\u003cstrong\u003eDescription\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h6\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\":829,\"3\":{\"1\":0},\"5\":{\"1\":[{\"1\":2,\"2\":0,\"5\":{\"1\":2,\"2\":0}},{\"1\":0,\"2\":0,\"3\":3},{\"1\":1,\"2\":0,\"4\":1}]},\"6\":{\"1\":[{\"1\":2,\"2\":0,\"5\":{\"1\":2,\"2\":0}},{\"1\":0,\"2\":0,\"3\":3},{\"1\":1,\"2\":0,\"4\":1}]},\"7\":{\"1\":[{\"1\":2,\"2\":0,\"5\":{\"1\":2,\"2\":0}},{\"1\":0,\"2\":0,\"3\":3},{\"1\":1,\"2\":0,\"4\":1}]},\"8\":{\"1\":[{\"1\":2,\"2\":0,\"5\":{\"1\":2,\"2\":0}},{\"1\":0,\"2\":0,\"3\":3},{\"1\":1,\"2\":0,\"4\":1}]},\"11\":4,\"12\":0}' data-sheets-value='{\"1\":2,\"2\":\"Our Akira Saku line is made exclusively for Chubo, by blacksmith Shoji Yoshida in Shimabara, Kyushu. These knives are completely hand-forged and shaped from Blue Steel #2. Yoshida-san attaches soft iron ore completely by hand using no automation in the process, then leaves the blades unpolished in the kurouchi style that is typical of the region. This finish not only looks cool, but helps prevent oxidation of carbon steel. They are hand sharpened and finished with traditional octagonal oak handles.\\n\\nWhy we love them: Akira Saku knives have a cool rustic look and a super approachable price point for a first hand-forged Japanese Knives.\\n\\n*These handmade knives vary slightly in size and shape and do not fit standard wooden sayas.\\n\\nPlease note: This knife is made from carbon steel, which gets incredibly sharp and is easy to sharpen but requires additional maintenance. This knife should be kept clean and dry at all times and oiled when not in use for an extended amount of time. Carbon knives can be reactive with high acid foods.\"}'\u003eOur Akira Saku line is made exclusively for Chubo, by blacksmith Shoji Yoshida in Shimabara, Kyushu. These knives are completely hand-forged and shaped from Blue Steel #2. Yoshida-san attaches soft iron ore completely by hand using no automation in the process, then leaves the blades unpolished in the kurouchi style that is typical of the region. This finish not only looks cool, but helps prevent oxidation of carbon steel. They are hand sharpened and finished with traditional octagonal oak handles.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAbout this shape\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-sheets-userformat='{\"2\":829,\"3\":{\"1\":0},\"5\":{\"1\":[{\"1\":2,\"2\":0,\"5\":{\"1\":2,\"2\":0}},{\"1\":0,\"2\":0,\"3\":3},{\"1\":1,\"2\":0,\"4\":1}]},\"6\":{\"1\":[{\"1\":2,\"2\":0,\"5\":{\"1\":2,\"2\":0}},{\"1\":0,\"2\":0,\"3\":3},{\"1\":1,\"2\":0,\"4\":1}]},\"7\":{\"1\":[{\"1\":2,\"2\":0,\"5\":{\"1\":2,\"2\":0}},{\"1\":0,\"2\":0,\"3\":3},{\"1\":1,\"2\":0,\"4\":1}]},\"8\":{\"1\":[{\"1\":2,\"2\":0,\"5\":{\"1\":2,\"2\":0}},{\"1\":0,\"2\":0,\"3\":3},{\"1\":1,\"2\":0,\"4\":1}]},\"11\":4,\"12\":0}' data-sheets-value='{\"1\":2,\"2\":\"Our Akira Saku line is made exclusively for Chubo, by blacksmith Shoji Yoshida in Shimabara, Kyushu. These knives are completely hand-forged and shaped from Blue Steel #2. Yoshida-san attaches soft iron ore completely by hand using no automation in the process, then leaves the blades unpolished in the kurouchi style that is typical of the region. This finish not only looks cool, but helps prevent oxidation of carbon steel. They are hand sharpened and finished with traditional octagonal oak handles.\\n\\nWhy we love them: Akira Saku knives have a cool rustic look and a super approachable price point for a first hand-forged Japanese Knives.\\n\\n*These handmade knives vary slightly in size and shape and do not fit standard wooden sayas.\\n\\nPlease note: This knife is made from carbon steel, which gets incredibly sharp and is easy to sharpen but requires additional maintenance. This knife should be kept clean and dry at all times and oiled when not in use for an extended amount of time. Carbon knives can be reactive with high acid foods.\"}'\u003e\u003cmeta charset=\"utf-8\"\u003ePetty knives are small utility or paring knives that are ideal for small, delicate work that a chef’s knife can’t handle such as delicate produce and herbs, small fruits and vegetables.\u003cbr\u003e\u003cbr\u003eWhy we love them: Akira Saku knives have a cool rustic look and a super approachable price point for a first hand-forged Japanese Knives.\u003cbr\u003e\u003cbr\u003e*These handmade knives vary slightly in size and shape and do not fit standard wooden sayas.\u003cbr\u003e\u003cbr\u003ePlease note: This knife is made from carbon steel, which gets incredibly sharp and is easy to sharpen but requires additional maintenance. This knife should be kept clean and dry at all times and oiled when not in use for an extended amount of time. Carbon knives can be reactive with high acid foods.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch6\u003eSpecifications\u003c\/h6\u003e\n\u003ctable cellspacing=\"0\" cellpadding=\"0\" width=\"100%\" border=\"0\"\u003e\n\u003ccolgroup\u003e \u003ccol width=\"50%\"\u003e \u003ccol width=\"50%\"\u003e \u003c\/colgroup\u003e\n\u003ctbody\u003e\n\u003ctr style=\"height: 22px;\"\u003e\n\u003ctd style=\"height: 22px;\"\u003eHandle material\u003c\/td\u003e\n\u003ctd style=\"height: 22px;\"\u003eOak\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 22px;\"\u003e\n\u003ctd style=\"height: 22px;\"\u003eBlade length\u003c\/td\u003e\n\u003ctd style=\"height: 22px;\"\u003e150mm (5.9\")\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 22px;\"\u003e\n\u003ctd style=\"height: 22px;\"\u003eThickness at spine\u003c\/td\u003e\n\u003ctd style=\"height: 22px;\"\u003e3.5mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 22px;\"\u003e\n\u003ctd style=\"height: 22px;\"\u003eThickness at tip\u003c\/td\u003e\n\u003ctd style=\"height: 22px;\"\u003e1mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 22px;\"\u003e\n\u003ctd style=\"height: 22px;\"\u003eHardness (Rockwell scale)\u003c\/td\u003e\n\u003ctd style=\"height: 22px;\"\u003e59\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 22px;\"\u003e\n\u003ctd style=\"height: 22px;\"\u003e\n\u003cdiv\u003e\u003c\/div\u003e\nBevel \/ Edge\u003c\/td\u003e\n\u003ctd style=\"height: 22px;\"\u003eDouble (50\/50)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch4\u003e\u003c\/h4\u003e\n\u003ch6\u003eUse \u0026amp; Care\u003c\/h6\u003e\n\u003cul\u003e\n\u003cli\u003eCarbon steel is not stain resistant. Wipe completely dry after use.\u003c\/li\u003e\n\u003cli\u003eHand wash in warm water and towel dry\u003c\/li\u003e\n\u003cli\u003eDo not cut frozen foods\u003c\/li\u003e\n\u003cli\u003eUse a sharpening stone, not a honing steel, to re-sharpen your \u003ca href=\"https:\/\/www.chuboknives.com\/\" title=\"Japanese chef knives\"\u003eJapanese chef knives\u003c\/a\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan\u003e \u003c\/span\u003e\u003c\/p\u003e","brand":"Akira-Saku","offers":[{"title":"Default Title","offer_id":28048639953,"sku":"AKI-P150","price":126.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0152\/1581\/products\/Akira-sakupetty.jpg?v=1637669930"},{"product_id":"akira-saku-blue-2-funayuki-180mm","title":"Akira-Saku Blue #2 Funayuki Gyutou 180mm (7.1\")","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003ch6\u003eDescription\u003c\/h6\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\":829,\"3\":{\"1\":0},\"5\":{\"1\":[{\"1\":2,\"2\":0,\"5\":{\"1\":2,\"2\":0}},{\"1\":0,\"2\":0,\"3\":3},{\"1\":1,\"2\":0,\"4\":1}]},\"6\":{\"1\":[{\"1\":2,\"2\":0,\"5\":{\"1\":2,\"2\":0}},{\"1\":0,\"2\":0,\"3\":3},{\"1\":1,\"2\":0,\"4\":1}]},\"7\":{\"1\":[{\"1\":2,\"2\":0,\"5\":{\"1\":2,\"2\":0}},{\"1\":0,\"2\":0,\"3\":3},{\"1\":1,\"2\":0,\"4\":1}]},\"8\":{\"1\":[{\"1\":2,\"2\":0,\"5\":{\"1\":2,\"2\":0}},{\"1\":0,\"2\":0,\"3\":3},{\"1\":1,\"2\":0,\"4\":1}]},\"11\":4,\"12\":0}' data-sheets-value='{\"1\":2,\"2\":\"Our Akira Saku line is made exclusively for Chubo, by blacksmith Shoji Yoshida in Shimabara, Kyushu. These knives are completely hand-forged and shaped from Blue Steel #2. Yoshida-san attaches soft iron ore completely by hand using no automation in the process, then leaves the blades unpolished in the kurouchi style that is typical of the region. This finish not only looks cool, but helps prevent oxidation of carbon steel. They are hand sharpened and finished with traditional octagonal oak handles.\\n\\nWhy we love them: Akira Saku knives have a cool rustic look and a super approachable price point for a first hand-forged Japanese Knives.\\n\\n*These handmade knives vary slightly in size and shape and do not fit standard wooden sayas.\\n\\nPlease note: This knife is made from carbon steel, which gets incredibly sharp and is easy to sharpen but requires additional maintenance. This knife should be kept clean and dry at all times and oiled when not in use for an extended amount of time. Carbon knives can be reactive with high acid foods.\"}'\u003eOur Akira Saku line is made exclusively for Chubo, by blacksmith Shoji Yoshida in Shimabara, Kyushu. These knives are completely hand-forged and shaped from Blue Steel #2. Yoshida-san attaches soft iron ore completely by hand using no automation in the process, then leaves the blades unpolished in the kurouchi style that is typical of the region. This finish not only looks cool, but helps prevent oxidation of carbon steel. They are hand sharpened and finished with traditional octagonal oak handles.\u003cbr\u003e\u003cbr\u003eWhy we love them: Akira Saku knives have a cool rustic look and a super approachable price point for a first hand-forged Japanese Knives.\u003cbr\u003e\u003cbr\u003e*These handmade knives vary slightly in size and shape and do not fit standard wooden sayas.\u003cbr\u003e\u003cbr\u003ePlease note: This knife is made from carbon steel, which gets incredibly sharp and is easy to sharpen but requires additional maintenance. This knife should be kept clean and dry at all times and oiled when not in use for an extended amount of time. Carbon knives can be reactive with high acid foods.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch6\u003eSpecifications\u003c\/h6\u003e\n\u003ctable width=\"100%\" cellspacing=\"0\" cellpadding=\"0\" border=\"0\"\u003e\n\u003ccolgroup\u003e \u003ccol width=\"50%\"\u003e \u003ccol width=\"50%\"\u003e \u003c\/colgroup\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eHandle material\u003c\/td\u003e\n\u003ctd\u003eOak Wood\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBlade length\u003c\/td\u003e\n\u003ctd\u003e180mm (7.1\")\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eThickness at spine\u003c\/td\u003e\n\u003ctd\u003e4mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eThickness at tip\u003c\/td\u003e\n\u003ctd\u003e1mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eHardness (Rockwell scale)\u003c\/td\u003e\n\u003ctd\u003e59\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\n\u003cdiv\u003e\u003c\/div\u003e\nBevel \/ Edge\u003c\/td\u003e\n\u003ctd\u003eDouble (50\/50)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch4\u003e\u003c\/h4\u003e\n\u003ch6\u003eUse \u0026amp; Care\u003c\/h6\u003e\n\u003cul\u003e\n\u003cli\u003eCarbon steel is not stain resistant. Wipe completely dry after use.\u003c\/li\u003e\n\u003cli\u003eHand wash in warm water and towel dry\u003c\/li\u003e\n\u003cli\u003eDo not cut frozen foods\u003c\/li\u003e\n\u003cli\u003eUse a sharpening stone, not a honing steel, to re-sharpen your \u003ca href=\"https:\/\/www.chuboknives.com\/\" title=\"Japanese chef knives\"\u003eJapanese chef knives\u003c\/a\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e* Chubo is a purveyor of the finest Japanese Chef Knives, kitchenware and barware.\u003c\/span\u003e\u003c\/p\u003e","brand":"Akira-Saku","offers":[{"title":"Default Title","offer_id":28048747473,"sku":"AKI-F180","price":156.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0152\/1581\/products\/AkirasakuFunayuki180.jpg?v=1688455665"},{"product_id":"akira-saku-blue-2-funayuki-210mm","title":"Akira-Saku Blue #2 Funayuki Gyutou 210mm (8.2\")","description":"\u003ch6\u003e\u003cspan\u003eDescription\u003c\/span\u003e\u003c\/h6\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\":829,\"3\":{\"1\":0},\"5\":{\"1\":[{\"1\":2,\"2\":0,\"5\":{\"1\":2,\"2\":0}},{\"1\":0,\"2\":0,\"3\":3},{\"1\":1,\"2\":0,\"4\":1}]},\"6\":{\"1\":[{\"1\":2,\"2\":0,\"5\":{\"1\":2,\"2\":0}},{\"1\":0,\"2\":0,\"3\":3},{\"1\":1,\"2\":0,\"4\":1}]},\"7\":{\"1\":[{\"1\":2,\"2\":0,\"5\":{\"1\":2,\"2\":0}},{\"1\":0,\"2\":0,\"3\":3},{\"1\":1,\"2\":0,\"4\":1}]},\"8\":{\"1\":[{\"1\":2,\"2\":0,\"5\":{\"1\":2,\"2\":0}},{\"1\":0,\"2\":0,\"3\":3},{\"1\":1,\"2\":0,\"4\":1}]},\"11\":4,\"12\":0}' data-sheets-value='{\"1\":2,\"2\":\"Our Akira Saku line is made exclusively for Chubo, by blacksmith Shoji Yoshida in Shimabara, Kyushu. These knives are completely hand-forged and shaped from Blue Steel #2. Yoshida-san attaches soft iron ore completely by hand using no automation in the process, then leaves the blades unpolished in the kurouchi style that is typical of the region. This finish not only looks cool, but helps prevent oxidation of carbon steel. They are hand sharpened and finished with traditional octagonal oak handles.\\n\\nWhy we love them: Akira Saku knives have a cool rustic look and a super approachable price point for a first hand-forged Japanese Knives.\\n\\n*These handmade knives vary slightly in size and shape and do not fit standard wooden sayas.\\n\\nPlease note: This knife is made from carbon steel, which gets incredibly sharp and is easy to sharpen but requires additional maintenance. This knife should be kept clean and dry at all times and oiled when not in use for an extended amount of time. Carbon knives can be reactive with high acid foods.\"}'\u003eOur Akira Saku line is made exclusively for Chubo, by blacksmith Shoji Yoshida in Shimabara, Kyushu. These knives are completely hand-forged and shaped from Blue Steel #2. Yoshida-san attaches soft iron ore completely by hand using no automation in the process, then leaves the blades unpolished in the kurouchi style that is typical of the region. This finish not only looks cool, but helps prevent oxidation of carbon steel. They are hand sharpened and finished with traditional octagonal oak handles.\u003cbr\u003e\u003cbr\u003eWhy we love them: Akira Saku knives have a cool rustic look and a super approachable price point for a first hand-forged Japanese Knives.\u003cbr\u003e\u003cbr\u003e*These handmade knives vary slightly in size and shape and do not fit standard wooden sayas.\u003cbr\u003e\u003cbr\u003ePlease note: This knife is made from carbon steel, which gets incredibly sharp and is easy to sharpen but requires additional maintenance. This knife should be kept clean and dry at all times and oiled when not in use for an extended amount of time. Carbon knives can be reactive with high acid foods.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch6\u003eSpecifications\u003c\/h6\u003e\n\u003ctable width=\"100%\" cellspacing=\"0\" cellpadding=\"0\" border=\"0\"\u003e\n\u003ccolgroup\u003e \u003ccol width=\"50%\"\u003e \u003ccol width=\"50%\"\u003e \u003c\/colgroup\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eHandle material\u003c\/td\u003e\n\u003ctd\u003eOak\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBlade length\u003c\/td\u003e\n\u003ctd\u003e210mm (8.2\")\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eThickness at spine\u003c\/td\u003e\n\u003ctd\u003e3 mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eThickness at tip\u003c\/td\u003e\n\u003ctd\u003e1 mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eHardness (Rockwell scale)\u003c\/td\u003e\n\u003ctd\u003e59\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\n\u003cdiv\u003e\u003c\/div\u003e\nBevel \/ Edge\u003c\/td\u003e\n\u003ctd\u003eDouble (50\/50)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch4\u003e\u003c\/h4\u003e\n\u003ch6\u003eUse \u0026amp; Care\u003c\/h6\u003e\n\u003cul\u003e\n\u003cli\u003eCarbon steel is not stain resistant. Wipe completely dry after use.\u003c\/li\u003e\n\u003cli\u003eHand wash in warm water and towel dry\u003c\/li\u003e\n\u003cli\u003eDo not cut frozen foods\u003c\/li\u003e\n\u003cli\u003eUse a sharpening stone, not a honing steel, to re-sharpen your \u003ca href=\"https:\/\/www.chuboknives.com\/\" title=\"Japanese chef knives\"\u003eJapanese chef knives\u003c\/a\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan\u003e \u003c\/span\u003e\u003c\/p\u003e","brand":"Akira-Saku","offers":[{"title":"Default Title","offer_id":28048778833,"sku":"AKI-F210","price":166.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0152\/1581\/products\/AkirasakuFunayuki180_27c7227e-eb29-4d7b-aa7f-52af1d3431f1.jpg?v=1688455742"},{"product_id":"kagekiyo-white-steel-gyutou-210mm-8-2","title":"Kagekiyo White Steel #2 Gyutou 210mm (8.2\")","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003ch6\u003eDescription\u003c\/h6\u003e\n\u003cp\u003e\u003cspan\u003eOur Kagekiyo line is hand-forged in Sakai City, Japan by a collective of blacksmiths awarded the title \u003c\/span\u003e\u003cspan\u003eDentou Kogeshi, \u003c\/span\u003e\u003cspan\u003ean honor reserved for the highest level of artisans and craftsmen.  Kagekiyo knives are one hundred percent handcrafted, featuring expertly tapered blades made from Shirogami (white steel #2).  \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan id=\"docs-internal-guid-0518923a-01d7-a8f4-f7a3-3e323cb3fe27\"\u003e\u003cspan\u003eBeautiful handles of true Japanese lacquer provide an exceptional grip.  Kagekiyo knives have a light feel in the hand with a perfect balance.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003ePlease note: This knife is made from carbon steel, which gets incredibly sharp and is easy to sharpen but requires additional maintenance. This knife should be kept clean and dry at all times and oiled when not in use for an extended amount of time. Carbon knives can be reactive with high acid foods.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAbout this shape\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eGyutou are the Japanese equivalent of a typical European chef’s knife. They are the ideal all-purpose kitchen knives and can be used for most tasks. Japanese gyutou are typically lighter and thinner than a European knife, are made out of a harder steel and as a result, hold a better edge. The design features nothing to obstructing the edge of the handle end of the blade, so it can be sharpened and thus used entirely. The word gyutou in Japanese means ‘beef knife’.\u003c\/p\u003e\n\u003ch6\u003eSpecifications\u003c\/h6\u003e\n\u003ctable border=\"0\"\u003e\n\u003ccolgroup\u003e \u003ccol\u003e \u003ccol\u003e \u003c\/colgroup\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eHandle material\u003c\/td\u003e\n\u003ctd\u003eLacquered wood\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBlade length\u003c\/td\u003e\n\u003ctd\u003e210 mm (8.2\")\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eThickness of spine\u003c\/td\u003e\n\u003ctd\u003e2.4 mm \u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eThickness at tip\u003c\/td\u003e\n\u003ctd\u003e0.7 mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eHardness (Rockwell scale)\u003c\/td\u003e\n\u003ctd\u003e62\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBevel\u003c\/td\u003e\n\u003ctd\u003eDouble \/ Ambidextrous\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch6\u003e\u003cbr\u003e\u003c\/h6\u003e\n\u003ch6\u003eUse \u0026amp; Care\u003c\/h6\u003e\n\u003cul\u003e\n\u003cli\u003eHandwash in warm water and towel dry\u003c\/li\u003e\n\u003cli\u003eDo not cut frozen foods\u003c\/li\u003e\n\u003cli\u003eUse a sharpening stone, not a honing steel, to re-sharpen your \u003ca title=\"Japanese chef knives\" href=\"https:\/\/www.chuboknives.com\/\"\u003eJapanese chef knives\u003c\/a\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Kagekiyo","offers":[{"title":"Default Title","offer_id":971785502748,"sku":"KAG-WG210","price":299.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0152\/1581\/products\/200303_Chubo_26060.jpg?v=1630481478"},{"product_id":"kagekiyo-white-steel-2-petty-150mm-5-9","title":"Kagekiyo White Steel #2 Petty 150mm (5.9\")","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003ch6\u003eDescription\u003c\/h6\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eOur Kagekiyo line is hand-forged in Sakai City, Japan by a collective of blacksmiths awarded the title \u003c\/span\u003e\u003cspan\u003eDentou Kogeshi, \u003c\/span\u003e\u003cspan\u003ean honor reserved for the highest level of artisans and craftsmen.  Kagekiyo knives are one hundred percent handcrafted, featuring  expertly tapered blades made from Shirogami (white steel #2).  \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan id=\"docs-internal-guid-0518923a-01d7-a8f4-f7a3-3e323cb3fe27\"\u003e\u003cspan\u003eBeautiful handles of true Japanese lacquer provide an exceptional grip.  Kagekiyo knives have a light feel in the hand with a perfect balance.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003cspan\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003ePlease note: This knife is made from carbon steel, which gets incredibly sharp and is easy to sharpen but requires additional maintenance. This knife should be kept clean and dry at all times and oiled when not in use for an extended amount of time. Carbon knives can be reactive with high acid foods.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAbout this shape\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-sheets-userformat='{\"2\":829,\"3\":{\"1\":0},\"5\":{\"1\":[{\"1\":2,\"2\":0,\"5\":{\"1\":2,\"2\":0}},{\"1\":0,\"2\":0,\"3\":3},{\"1\":1,\"2\":0,\"4\":1}]},\"6\":{\"1\":[{\"1\":2,\"2\":0,\"5\":{\"1\":2,\"2\":0}},{\"1\":0,\"2\":0,\"3\":3},{\"1\":1,\"2\":0,\"4\":1}]},\"7\":{\"1\":[{\"1\":2,\"2\":0,\"5\":{\"1\":2,\"2\":0}},{\"1\":0,\"2\":0,\"3\":3},{\"1\":1,\"2\":0,\"4\":1}]},\"8\":{\"1\":[{\"1\":2,\"2\":0,\"5\":{\"1\":2,\"2\":0}},{\"1\":0,\"2\":0,\"3\":3},{\"1\":1,\"2\":0,\"4\":1}]},\"11\":4,\"12\":0}' data-sheets-value='{\"1\":2,\"2\":\"Our Akira Saku line is made exclusively for Chubo, by blacksmith Shoji Yoshida in Shimabara, Kyushu. These knives are completely hand-forged and shaped from Blue Steel #2. Yoshida-san attaches soft iron ore completely by hand using no automation in the process, then leaves the blades unpolished in the kurouchi style that is typical of the region. This finish not only looks cool, but helps prevent oxidation of carbon steel. They are hand sharpened and finished with traditional octagonal oak handles.\\n\\nWhy we love them: Akira Saku knives have a cool rustic look and a super approachable price point for a first hand-forged Japanese Knives.\\n\\n*These handmade knives vary slightly in size and shape and do not fit standard wooden sayas.\\n\\nPlease note: This knife is made from carbon steel, which gets incredibly sharp and is easy to sharpen but requires additional maintenance. This knife should be kept clean and dry at all times and oiled when not in use for an extended amount of time. Carbon knives can be reactive with high acid foods.\"}'\u003e\u003cmeta charset=\"utf-8\"\u003ePetty knives are small utility or paring knives that are ideal for small, delicate work that a chef’s knife can’t handle such as delicate produce and herbs, small fruits and vegetables.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e \u003c\/p\u003e\n\u003ch6\u003eSpecifications\u003c\/h6\u003e\n\u003ctable border=\"0\"\u003e\n\u003ccolgroup\u003e \u003ccol\u003e \u003ccol\u003e \u003c\/colgroup\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eHandle material\u003c\/td\u003e\n\u003ctd\u003eLacquered wood\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBlade length\u003c\/td\u003e\n\u003ctd\u003e150 mm (5.9\")\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eThickness of spine\u003c\/td\u003e\n\u003ctd\u003e1.8 mm \u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eThickness at tip\u003c\/td\u003e\n\u003ctd\u003e0.6 mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eHardness (Rockwell scale)\u003c\/td\u003e\n\u003ctd\u003e62\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBevel\u003c\/td\u003e\n\u003ctd\u003eDouble \/ Ambidextrous\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch6\u003e\u003cbr\u003e\u003c\/h6\u003e\n\u003ch6\u003eUse \u0026amp; Care\u003c\/h6\u003e\n\u003cul\u003e\n\u003cli\u003eHandwash in warm water and towel dry\u003c\/li\u003e\n\u003cli\u003eDo not cut frozen foods\u003c\/li\u003e\n\u003cli\u003eUse a sharpening stone, not a honing steel, to re-sharpen your \u003ca href=\"https:\/\/www.chuboknives.com\/\" title=\"Japanese chef knives\"\u003eJapanese chef knives\u003c\/a\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Kagekiyo","offers":[{"title":"Default Title","offer_id":971921883164,"sku":"KAG-WP150","price":244.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0152\/1581\/products\/200303_Chubo_26057.jpg?v=1630481108"},{"product_id":"kagekiyo-blue-steel-1-gyutou-210mm-8-2","title":"Kagekiyo Blue Steel #1 Gyutou 210mm (8.2\")","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003ch6\u003eDescription\u003c\/h6\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eOur Kagekiyo line is hand-forged in Sakai City, Japan by a collective of blacksmiths awarded the title \u003c\/span\u003e\u003cspan\u003eDentou Kogeshi, \u003c\/span\u003e\u003cspan\u003ean honor reserved for the highest level of artisans and craftsmen.  Kagekiyo knives are one hundred percent handcrafted, featuring expertly tapered blades made from Aogami  (blue steel #1).  \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan id=\"docs-internal-guid-0518923a-01d7-a8f4-f7a3-3e323cb3fe27\"\u003e\u003cspan\u003eBeautiful two-tone handles of true Japanese lacquer and walnut provide an exceptional grip.  Kagekiyo knives have a light feel in the hand with a perfect balance.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003ePlease note: This knife is made from carbon steel, which gets incredibly sharp and is easy to sharpen but requires additional maintenance. This knife should be kept clean and dry at all times and oiled when not in use for an extended amount of time. Carbon knives can be reactive with high acid foods.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAbout this shape\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eGyutou are the Japanese equivalent of a typical European chef’s knife. They are the ideal all-purpose kitchen knives and can be used for most tasks. Japanese gyutou are typically lighter and thinner than a European knife, are made out of a harder steel and as a result, hold a better edge. The design features nothing to obstructing the edge of the handle end of the blade, so it can be sharpened and thus used entirely. The word gyutou in Japanese means ‘beef knife’.\u003c\/p\u003e\n\u003ch6\u003eSpecifications\u003c\/h6\u003e\n\u003ctable border=\"0\"\u003e\n\u003ccolgroup\u003e \u003ccol\u003e \u003ccol\u003e \u003c\/colgroup\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eHandle material\u003c\/td\u003e\n\u003ctd\u003eLacquer and walnut\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBlade length\u003c\/td\u003e\n\u003ctd\u003e210 mm (8.2\")\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eThickness of spine\u003c\/td\u003e\n\u003ctd\u003e2.4 mm \u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eThickness at tip\u003c\/td\u003e\n\u003ctd\u003e0.7 mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eHardness (Rockwell scale)\u003c\/td\u003e\n\u003ctd\u003e63\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBevel\u003c\/td\u003e\n\u003ctd\u003eDouble \/ Ambidextrous\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch6\u003e\u003cbr\u003e\u003c\/h6\u003e\n\u003ch6\u003eUse \u0026amp; Care\u003c\/h6\u003e\n\u003cul\u003e\n\u003cli\u003eHandwash in warm water and towel dry\u003c\/li\u003e\n\u003cli\u003eDo not cut frozen foods\u003c\/li\u003e\n\u003cli\u003eUse a sharpening stone, not a honing steel, to re-sharpen your \u003ca href=\"https:\/\/www.chuboknives.com\/\" title=\"Japanese chef knives\"\u003eJapanese chef knives\u003c\/a\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Kagekiyo","offers":[{"title":"Default Title","offer_id":5948662251552,"sku":"KAG-BG210","price":540.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0152\/1581\/products\/Kagekiyo_Blue_Steel_Gyutou_210.jpg?v=1573489533"},{"product_id":"kagekiyo-blue-steel-1-sujihiki-270mm-10-5","title":"Kagekiyo Blue Steel #1 Sujihiki 270mm (10.5\")","description":"\u003cp\u003e \u003c\/p\u003e\n\u003ch6\u003eDescription\u003c\/h6\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eOur Kagekiyo line is hand-forged in Sakai City, Japan by a collective of blacksmiths awarded the title \u003c\/span\u003e\u003cspan\u003eDentou Kogeshi, \u003c\/span\u003e\u003cspan\u003ean honor reserved for the highest level of artisans and craftsmen.  Kagekiyo knives are one hundred percent handcrafted, featuring expertly tapered blades made from Aogami  (blue steel #1).  \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan id=\"docs-internal-guid-0518923a-01d7-a8f4-f7a3-3e323cb3fe27\"\u003e\u003cspan\u003eBeautiful two-tone handles of true Japanese lacquer and walnut provide an exceptional grip.  Kagekiyo knives have a light feel in the hand with a perfect balance.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003ePlease note: This knife is made from carbon steel, which gets incredibly sharp and is easy to sharpen but requires additional maintenance. This knife should be kept clean and dry at all times and oiled when not in use for an extended amount of time. Carbon knives can be reactive with high acid foods.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAbout this shape\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eGyutou are the Japanese equivalent of a typical European chef’s knife. They are the ideal all-purpose kitchen knives and can be used for most tasks. Japanese gyutou are typically lighter and thinner than a European knife, are made out of a harder steel and as a result, hold a better edge. The design features nothing to obstructing the edge of the handle end of the blade, so it can be sharpened and thus used entirely. The word gyutou in Japanese means ‘beef knife’.\u003c\/p\u003e\n\u003ch6\u003eSpecifications\u003c\/h6\u003e\n\u003ctable border=\"0\"\u003e\n\u003ccolgroup\u003e \u003ccol\u003e \u003ccol\u003e \u003c\/colgroup\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eHandle material\u003c\/td\u003e\n\u003ctd\u003eLacquer and walnut\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBlade length\u003c\/td\u003e\n\u003ctd\u003e270 mm (10.5\")\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eThickness of spine\u003c\/td\u003e\n\u003ctd\u003e2.4 mm \u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eThickness at tip\u003c\/td\u003e\n\u003ctd\u003e0.7 mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eHardness (Rockwell scale)\u003c\/td\u003e\n\u003ctd\u003e63\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBevel\u003c\/td\u003e\n\u003ctd\u003eDouble \/ Ambidextrous\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch6\u003e\u003cbr\u003e\u003c\/h6\u003e\n\u003ch6\u003eUse \u0026amp; Care\u003c\/h6\u003e\n\u003cul\u003e\n\u003cli\u003eHandwash in warm water and towel dry\u003c\/li\u003e\n\u003cli\u003eDo not cut frozen foods\u003c\/li\u003e\n\u003cli\u003eUse a sharpening stone, not a honing steel, to re-sharpen your \u003ca href=\"https:\/\/www.chuboknives.com\/\" title=\"Japanese chef knives\"\u003eJapanese chef knives\u003c\/a\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Kagekiyo","offers":[{"title":"Default Title","offer_id":5948742139936,"sku":"KAG-BS270","price":640.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0152\/1581\/products\/Kagekiyo_Blue_Steel_Sujihiki_270mm.jpg?v=1631239258"},{"product_id":"kagekiyo-blue-steel-1-petty-150mm-5-9","title":"Kagekiyo Blue Steel #1 Petty 150mm (5.9\")","description":"\u003cp dir=\"ltr\"\u003e\u003cstrong\u003e\u003c\/strong\u003eDescription\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eOur Kagekiyo line is hand-forged in Sakai City, Japan by a collective of blacksmiths awarded the title \u003c\/span\u003e\u003cspan\u003eDentou Kogeshi, \u003c\/span\u003e\u003cspan\u003ean honor reserved for the highest level of artisans and craftsmen.  Kagekiyo knives are one hundred percent handcrafted, featuring expertly tapered blades made from Aogami  (blue steel #1).  \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan id=\"docs-internal-guid-0518923a-01d7-a8f4-f7a3-3e323cb3fe27\"\u003e\u003cspan\u003eBeautiful two-tone handles of true Japanese lacquer and walnut provide an exceptional grip.  Kagekiyo knives have a light feel in the hand with a perfect balance.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAbout this shape\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-sheets-value='{\"1\":2,\"2\":\"Our Akira Saku line is made exclusively for Chubo, by blacksmith Shoji Yoshida in Shimabara, Kyushu. These knives are completely hand-forged and shaped from Blue Steel #2. Yoshida-san attaches soft iron ore completely by hand using no automation in the process, then leaves the blades unpolished in the kurouchi style that is typical of the region. This finish not only looks cool, but helps prevent oxidation of carbon steel. They are hand sharpened and finished with traditional octagonal oak handles.\\n\\nWhy we love them: Akira Saku knives have a cool rustic look and a super approachable price point for a first hand-forged Japanese Knives.\\n\\n*These handmade knives vary slightly in size and shape and do not fit standard wooden sayas.\\n\\nPlease note: This knife is made from carbon steel, which gets incredibly sharp and is easy to sharpen but requires additional maintenance. This knife should be kept clean and dry at all times and oiled when not in use for an extended amount of time. Carbon knives can be reactive with high acid foods.\"}' data-sheets-userformat='{\"2\":829,\"3\":{\"1\":0},\"5\":{\"1\":[{\"1\":2,\"2\":0,\"5\":{\"1\":2,\"2\":0}},{\"1\":0,\"2\":0,\"3\":3},{\"1\":1,\"2\":0,\"4\":1}]},\"6\":{\"1\":[{\"1\":2,\"2\":0,\"5\":{\"1\":2,\"2\":0}},{\"1\":0,\"2\":0,\"3\":3},{\"1\":1,\"2\":0,\"4\":1}]},\"7\":{\"1\":[{\"1\":2,\"2\":0,\"5\":{\"1\":2,\"2\":0}},{\"1\":0,\"2\":0,\"3\":3},{\"1\":1,\"2\":0,\"4\":1}]},\"8\":{\"1\":[{\"1\":2,\"2\":0,\"5\":{\"1\":2,\"2\":0}},{\"1\":0,\"2\":0,\"3\":3},{\"1\":1,\"2\":0,\"4\":1}]},\"11\":4,\"12\":0}'\u003e\u003cmeta charset=\"utf-8\"\u003ePetty knives are small utility or paring knives that are ideal for small, delicate work that a chef’s knife can’t handle such as delicate produce and herbs, small fruits and vegetables.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan id=\"docs-internal-guid-0518923a-01d7-a8f4-f7a3-3e323cb3fe27\"\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003ePlease note: This knife is made from carbon steel, which gets incredibly sharp and is easy to sharpen but requires additional maintenance. This knife should be kept clean and dry at all times and oiled when not in use for an extended amount of time. Carbon knives can be reactive with high acid foods.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e \u003c\/p\u003e\n\u003ch6\u003eSpecifications\u003c\/h6\u003e\n\u003ctable border=\"0\"\u003e\n\u003ccolgroup\u003e \u003ccol\u003e \u003ccol\u003e \u003c\/colgroup\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eHandle material\u003c\/td\u003e\n\u003ctd\u003eLacquer and walnut\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBlade length\u003c\/td\u003e\n\u003ctd\u003e150mm (5.9\")\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eThickness of spine\u003c\/td\u003e\n\u003ctd\u003e2.2 mm \u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eThickness at tip\u003c\/td\u003e\n\u003ctd\u003e0.7 mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eHardness (Rockwell scale)\u003c\/td\u003e\n\u003ctd\u003e63\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBevel\u003c\/td\u003e\n\u003ctd\u003eDouble \/ Ambidextrous\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch6\u003e\u003cbr\u003e\u003c\/h6\u003e\n\u003ch6\u003eUse \u0026amp; Care\u003c\/h6\u003e\n\u003cul\u003e\n\u003cli\u003eHandwash in warm water and towel dry\u003c\/li\u003e\n\u003cli\u003eDo not cut frozen foods\u003c\/li\u003e\n\u003cli\u003eUse a sharpening stone, not a honing steel, to re-sharpen your \u003ca href=\"https:\/\/www.chuboknives.com\/\" title=\"Japanese chef knives\"\u003eJapanese chef knives\u003c\/a\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Kagekiyo","offers":[{"title":"Default Title","offer_id":5948760424480,"sku":"KAG-BP150","price":440.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0152\/1581\/products\/Kagekiyo_Blue_Steel_Petty.jpg?v=1573489615"}],"url":"https:\/\/www.chuboknives.com\/collections\/carbon-steel.oembed","provider":"Chubo Knives","version":"1.0","type":"link"}