{"title":"Gyutou 210mm","description":null,"products":[{"product_id":"misono-molybdenum-gyutou-210mm-8-3","title":"Misono Molybdenum Gyutou 210mm (8.3\")","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003ch6\u003e\u003cstrong\u003e\u003cspan\u003eDescription\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h6\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eMisono’s most reasonably priced line offers great edge life and an excellent fit and finish. Misono Molybdenum is well-balanced and light, feels great in the hand, and each knife is hand-inspected for superb out of the box sharpness.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eWhy we love them: \u003cmeta charset=\"utf-8\"\u003eThe Molybdenum series is a well priced introduction to the renowned Misono line and a great first Japanese knife.\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\u003cbr\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\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\u003e1.8 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\u003e56-58\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\n\u003cbr\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Misono","offers":[{"title":"Default Title","offer_id":217339178,"sku":"MIS-512","price":126.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0152\/1581\/files\/cb73ec59-8f88-4d41-9d1e-d52da76cc553.jpg?v=1768533568"},{"product_id":"misono-440-gyutou-210mm-8-3","title":"Misono 440 Gyutou 210mm (8.3\")","description":"\u003ch6\u003eDescription\u003c\/h6\u003e\n\u003cdiv\u003e\n\u003cp\u003e\u003cspan\u003eThe Misono 440 series was created after years of consultation and fine-tuning with professional chefs. Crafted from 16 Chrome Molybdenum steel and sub-zero treated to increase edge-retention, durability and rust resistance. These knives are easy to maintain and sharpen easily. They are finished with comfortable, easy-to-grip, water-resistant wood handles and are center balanced to not tire your hand even after long hours of use.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWhy we love them:  This line has the same beautiful fit and finish that Misono is known for, plus great edge retention and easy to sharpen.\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\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\u003e210 mm (8.3\")\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eThickness at spine\u003c\/td\u003e\n\u003ctd\u003e1.7 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\u003e58-59\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":217343528,"sku":"MIS-812","price":188.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0152\/1581\/files\/8d9da1a2-1c95-4f61-9b6b-447289d70ff6.jpg?v=1768533772"},{"product_id":"misono-ux10-gyutou-210mm-8-3","title":"Misono UX10 Gyutou 210mm (8.3\")","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003ch6\u003e\u003cspan\u003eDescription\u003c\/span\u003e\u003c\/h6\u003e\n\u003cp\u003e\u003cspan\u003eMisono’s top of the line UX10 collection is a classic for a reason. Made from sub-zero treated Swedish steel, UX10 blades have long-lasting edge life, great durability and exceptional attention to detail. They feature silver nickel bolsters for exceptional balance and truly feel great in the hand. Each knife is hand sharpened on a combination of water stones to be razor sharp out of the box.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWhy we love them: \u003cmeta charset=\"utf-8\"\u003eMisono UX10 knives are known for their meticulous fit and finish. Everything about them feels good.\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\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\u003e210 mm (8.3\")\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eThickness at spine\u003c\/td\u003e\n\u003ctd\u003e1.9 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\u003e59-60\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":217346058,"sku":"MIS-712","price":258.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0152\/1581\/files\/599068c5-d4b2-4550-a96e-556c1ecfd5c9.jpg?v=1768540766"},{"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":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0152\/1581\/files\/70ce8a13-9d9a-479a-81bb-c7929c3e3039.jpg?v=1768540934"},{"product_id":"glestain-k-series-gyutou-210mm-8-3","title":"Glestain K Series Gyutou 210mm (8.3\")","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003ch6\u003e\u003cspan\u003eDescription\u003c\/span\u003e\u003c\/h6\u003e\n\u003cp\u003eGlestain knives are instantly recognizable by their distinctive ‘scalloped’ appearance and are renowned for their superior performance. Manufactured with Glestain’s proprietary blend of Acuto steel and put through a sub-zero tempering process, Glestain knives are tough, sharp and hold a great edge. The scalloped ‘dimples’ on the blade prevent food from sticking during prep work and make for fast work chopping. \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\u003e210 mm - (8.1\")\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eThickness at spine\u003c\/td\u003e\n\u003ctd\u003e2.1 mm \u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eThickness at tip\u003c\/td\u003e\n\u003ctd\u003e0.7mm\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\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":"Glestain","offers":[{"title":"Default Title","offer_id":217351404,"sku":"GLE-721TK","price":222.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0152\/1581\/products\/gle-721tk-front_1.jpg?v=1631099579"},{"product_id":"masamoto-vg-gyutou-210mm-8-3","title":"Masamoto VG Gyutou 210mm (8.3\")","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003ch6\u003e\u003cb\u003eDescription \u003c\/b\u003e\u003c\/h6\u003e\n\u003cp\u003e\u003cb\u003e\u003cu\u003e\u003cspan\u003eMasamoto VG Line\u003c\/span\u003e\u003c\/u\u003e\u003c\/b\u003e \u003c\/p\u003e\n\u003cp\u003eMasamoto’s VG series is made from Hyper Molybdenum Vanadium steel and was rated #1 Hybrid Chef’s Knife by Cook’s Illustrated Magazine in a survey of top brands. These knives have excellent edge retention and combine the sharpness of carbon steel with rust resistance. The comfortable Duracon resin handles are anti-bacterial and these knives have a light and balanced feel.\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 Specifications\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\u003eDuracon Resin\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\u003e1.8 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\u003e59\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eEdge \/ Bevel\u003c\/td\u003e\n\u003ctd\u003e70\/30\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\u003c\/ul\u003e","brand":"Masamoto","offers":[{"title":"Default Title","offer_id":217486812,"sku":"MAS-VG5021","price":250.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0152\/1581\/products\/6e2c5001-00b4-4380-b2f0-c01ef1fb7172_b0bf38c7-79a8-4a37-b309-58bdd77817f9.jpg?v=1698649606"},{"product_id":"sakai-takayuki-45-layer-damascus-wa-gyutou-210mm-8-3","title":"Sakai Takayuki 45 Layer Damascus Wa Gyutou 210mm (8.3\")","description":"\u003ch6\u003eDescription\u003c\/h6\u003e\n\u003cp\u003e\u003cb\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cspan\u003eSakai Takayuki 45 layer  Damascus\u003c\/span\u003e\u003c\/span\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eSakai Takayuki's 45 Layer Damascus line features an AUS10 steel cutting core and hand-hammered \u003c\/span\u003e\u003cem\u003etsuchimi\u003c\/em\u003e\u003cspan\u003e finish for added strength and quick food release. Beautiful octagonal walnut handles are paired with the thin blade to create a light center-balanced feel, and is comfortable in the hand even after long hours of use.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWhy we love them: Sakai Takayuki 45 Layer Damascus is an all around great performing knife and a perfect choice if you've never used a wa-handled knife before.\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\u003eWalnut\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\u003e1.8 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\u003e60\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":217629942,"sku":"SAK-7255","price":195.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0152\/1581\/files\/45L_g210_front.jpg?v=1785395968"},{"product_id":"sakai-takayuki-sugihara-damascus-gyutou-8-3","title":"Sakai Takayuki Sugihara Damascus Gyutou 210mm (8.3\")","description":"\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003ch6\u003e\u003cspan\u003eDescription\u003c\/span\u003e\u003c\/h6\u003e\n\u003cp\u003eThis limited production line is crafted out of a 33 layer VG10 damascus steel. These knives have a seriously sharp edge, excellent edge retention and a light center balanced feel. The handles on these knives are handcrafted out of desert ironwood, which is water-resistant and beautifully grained. Each knife is hand sharpened to ensure maximum sharpness out of the box. \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\u003eDesert Ironwood\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBlade length\u003c\/td\u003e\n\u003ctd\u003e8.3\" (210 mm)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eThickness at spine\u003c\/td\u003e\n\u003ctd\u003e1.7 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\u003e60\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eEdge \/ Bevel\u003c\/td\u003e\n\u003ctd\u003eDouble (50\/50)\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\u003c\/ul\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":238180487,"sku":"SAK-7265","price":346.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0152\/1581\/products\/SugiharaGyutoufront.jpg?v=1650438171"},{"product_id":"sakai-takayuki-ginsanko-wa-gyutou-210mm-8-2","title":"Sakai Takayuki Ginsanko Wa Gyutou 210mm (8.2\")","description":"\u003ch6\u003eDescription\u003c\/h6\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cspan\u003e\u003cb\u003eSakai Takayuki Ginsanko Wa Series\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eGinsan (Silver 3) is a semi-stainless steel, known for having the toughness and ability to get super sharp, like White #2 Steel, but with the benefit of needing less maintenance.  Sakai Takayuki's Ginsan Collection is hand-forged by Master Craftsman Suogo Yamatsuka. Everything about this line is spot on, from the flawless distal taper to its impeccable fit and finish. The octagonal handles are crafted from ebony wood and water buffalo ferrules for a comfortable medium weight feel in the hand and effortless cutting.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWhy we love them: Just holding this knife you can tell it is crafted by a complete master and has a great price point for the high end knife that it is.\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\u003eEbony 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 at spine\u003c\/td\u003e\n\u003ctd\u003e2.9 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\u003eEdge \/ Bevel\u003c\/td\u003e\n\u003ctd\u003e\n\u003cdiv\u003e\u003cmeta charset=\"utf-8\"\u003e\u003c\/div\u003e\n\u003cspan\u003eDouble (50\/50)\u003c\/span\u003e\n\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\u003c\/ul\u003e\n\u003cp\u003e\u003cbr\u003e  \u003c\/p\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":309953861,"sku":"SAK-14213","price":469.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0152\/1581\/files\/3f8da5d5-ea40-44ff-989e-49d464ae8922.jpg?v=1774306688"},{"product_id":"takeda-stainless-aogami-super-gyutou-210mm-8-2","title":"Takeda Stainless Aogami Super Gyutou 210mm (8.2\")","description":"\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003ch6\u003e\u003cspan\u003eDescription\u003c\/span\u003e\u003c\/h6\u003e\n\u003cp\u003eTakeda knives are hand made by blacksmith Shosui Takeda in Okayama, Japan. Mr. Takeda is a 3rd generation master blacksmith and each knife is carefully and painstakingly forged and tempered out of Blue Aogami Super Steel. Aogami steel is a hard carbon steel, which holds an incredible edge, while still being easy to sharpen. For this new line, Takeda has added a stainless cladding to protect against oxidizing and discoloration. Each Takeda knife is completely unique and razor-sharp out of the box. As each knife is handmade, blade lengths and profiles may vary slightly.\u003cbr\u003e\u003cbr\u003e* Due to the unique shape of each knife, wooden sheaths do not fit the Takeda knives.\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\u003e\n\u003cdiv\u003e\u003cmeta charset=\"utf-8\"\u003e\u003c\/div\u003e\n\u003cspan\u003eStabilized Maple\u003c\/span\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBlade length\u003c\/td\u003e\n\u003ctd\u003e210mm - 230mm  (8.2\" - 9.1\")\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\u003e0.8 mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eHardness (Rockwell scale)\u003c\/td\u003e\n\u003ctd\u003e61-63\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eEdge \/ Bevel\u003c\/td\u003e\n\u003ctd\u003eDouble (50\/50)\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\u003c\/ul\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e \u003c\/strong\u003e\u003c\/p\u003e","brand":"Takeda","offers":[{"title":"Default Title","offer_id":353456225,"sku":"TAK-STG210","price":480.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0152\/1581\/files\/b8303474-613d-4f74-8383-5ede651e8d53.jpg?v=1745371364"},{"product_id":"takeda-stainless-aogami-super-sasanoha-gyutou-210mm-8-2","title":"Takeda Stainless Aogami Super Sasanoha Gyutou 210mm (8.2\")","description":"\u003cp\u003e\u003cb\u003e\u003c\/b\u003e\u003cspan\u003eDescription\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eTakeda knives are hand made by blacksmith Shosui Takeda in Okayama, Japan. Mr. Takeda is a 3rd generation master blacksmith and each knife is carefully and painstakingly forged and tempered out of Blue Aogami Super Steel. Aogami steel is a hard carbon steel, which holds an incredible edge, while still being easy to sharpen. For this new line, Takeda has added a stainless cladding to protect against oxidizing and discoloration. Each Takeda knife is completely unique and razor-sharp out of the box. As each knife is handmade, blade lengths and profiles may vary slightly.\u003cbr\u003e\u003cbr\u003e*Due to the unique shape of each knife, wooden sheaths do not fit the Takeda knives.\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\u003e\n\u003cdiv\u003e\u003cmeta charset=\"utf-8\"\u003e\u003c\/div\u003e\n\u003cspan\u003eStabilized Maple\u003c\/span\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBlade length\u003c\/td\u003e\n\u003ctd\u003e210mm - 230mm  (8.2\" - 9.1\")\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\u003e0.8 mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eHardness (Rockwell scale)\u003c\/td\u003e\n\u003ctd\u003e61-63\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\u003eDouble (50\/50)\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\u003c\/ul\u003e","brand":"Takeda","offers":[{"title":"Default Title","offer_id":353468187,"sku":"TAK-STSG210","price":490.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0152\/1581\/files\/23844342-9986-4c96-99da-b463f88a4b2b.jpg?v=1745371382"},{"product_id":"sakai-takayuki-33-layer-damascus-gyutou-210mm-8-2","title":"Sakai Takayuki 33 Layer Damascus Gyutou 210mm (8.2\")","description":"\u003cp\u003e \u003c\/p\u003e\n\u003ch6\u003e\u003cb\u003eDescription \u003c\/b\u003e\u003c\/h6\u003e\n\u003cp\u003e\u003cb\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cspan\u003eSakai Takayuki 33\u003cspan\u003e layer VG10 Damascus\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cdiv\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv\u003e\u003cspan\u003eA top selling line from the beginning, the Sakai Takayuki 33 Layer Collection is crafted from folded damascus steel with a VG10 cutting core. The blades are stain resistant, hold a great edge and are hand-hammered for added blade strength and quick food release. They are medium weight and impeccably finished with beautiful mahogany wood handles.\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cbr\u003e\u003cspan\u003e\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003eWhy we love them: Sakai Takayuki 33 Layer is versatile, great looking and a top performer. This line is a solid choice for all levels of cooking experience and makes a wonderful gift.\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cspan\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\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’.\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\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\u003eMahogany 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 at spine\u003c\/td\u003e\n\u003ctd\u003e1.7 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\u003e60\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\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":608052837,"sku":"SAK-33G210","price":179.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0152\/1581\/products\/sak-33g210-front.jpg?v=1631254653"},{"product_id":"takamura-r2-gyutou-210mm-8-2","title":"Takamura R2 Gyutou 210mm (8.2\")","description":"\u003ch6\u003eDescription\u003c\/h6\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eTakamura Cutlery is a second-generation workshop located in Echizen, Japan, and is highly regarded by chefs worldwide for producing top-quality kitchen knives. Pioneers in the use of high-performing powdered steels, their blades are renowned for their incredible edge retention and extreme attention to detail in every step of the crafting process.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe R2 line is made from R2 powdered stainless steel, a steel type known for its remarkable hardness (a high HRC on the Rockwell Hardness Scale) and ability to hold a sharp edge through the rigors of professional use. Featuring incredibly thin blades and steep grind angles, these Japanese knives perform at an exceptional level for a reasonable price point. Each knife is hand-sharpened to ensure top-notch sharpness right out of the box. These knives also feature beautiful wood handles made of pakka wood.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003cstrong\u003eWhy we love them\u003c\/strong\u003e: Exceptional value and sharpness for the price make it a chef's favorite. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eAbout this shape:\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eGyutou are the Japanese equivalent of a typical European \/ Western 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 harder steel, and as a result, hold a better edge. The design features nothing to obstruct 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\/span\u003e\u003c\/p\u003e\n\u003ch6\u003eSpecifications\u003c\/h6\u003e\n\u003ctable style=\"height: 181px; width: 101.215%;\" 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 style=\"height: 20px;\"\u003e\n\u003ctd style=\"height: 20px; width: 49.8264%;\"\u003eKnife Type\u003c\/td\u003e\n\u003ctd style=\"height: 20px; width: 49.8264%;\"\u003eGyutou \/ Gyuto\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 20px;\"\u003e\n\u003ctd style=\"height: 20px; width: 49.8264%;\"\u003eHandle material\u003c\/td\u003e\n\u003ctd style=\"height: 20px; width: 49.8264%;\"\u003eRed Pakka Wood\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 20px;\"\u003e\n\u003ctd style=\"height: 20px; width: 49.8264%;\"\u003eBlade length\u003c\/td\u003e\n\u003ctd style=\"height: 20px; width: 49.8264%;\"\u003e210 mm - (8.2\")\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 20px;\"\u003e\n\u003ctd style=\"height: 20px; width: 49.8264%;\"\u003eThickness at spine\u003c\/td\u003e\n\u003ctd style=\"height: 20px; width: 49.8264%;\"\u003e1.6 mm \u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 20px;\"\u003e\n\u003ctd style=\"height: 20px; width: 49.8264%;\"\u003eThickness at tip\u003c\/td\u003e\n\u003ctd style=\"height: 20px; width: 49.8264%;\"\u003e0.7mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 41px;\"\u003e\n\u003ctd style=\"height: 41px; width: 49.8264%;\"\u003eHardness (Rockwell scale)\u003c\/td\u003e\n\u003ctd style=\"height: 41px; width: 49.8264%;\"\u003e\n\u003cdiv\u003e\n\u003cmeta charset=\"utf-8\"\u003e62-63\u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 20px;\"\u003e\n\u003ctd style=\"height: 20px; width: 49.8264%;\"\u003eBevel\u003c\/td\u003e\n\u003ctd style=\"height: 20px; width: 49.8264%;\"\u003e Double Bevel 50\/50\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 20px;\"\u003e\n\u003ctd style=\"height: 20px; width: 49.8264%;\"\u003e\u003cbr\u003e\u003c\/td\u003e\n\u003ctd style=\"height: 20px; width: 49.8264%;\"\u003e\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\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 dir=\"ltr\"\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Takamura","offers":[{"title":"Default Title","offer_id":832555477,"sku":"TKM-R2G210","price":195.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0152\/1581\/products\/tkm-r2g210-front.jpg?v=1631275509"},{"product_id":"saji-takeshi-r2-diamond-damascus-gyutou-210mm-8-2","title":"Saji Takeshi R2 Diamond Damascus Gyutou 210mm (8.2\")","description":"\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003ch6\u003eDescription\u003c\/h6\u003e\n\u003cp\u003eMaster Blacksmith Saji Takeshi’s forty years of knife crafting experience are exemplified in our Saji R2 Diamond Damascus line.  After building his reputation crafting Japan’s finest hunting blades, Saji has recently gained renown for the hand-forged kitchen knives he painstakingly produces in his Takefu City workshop.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eHis skill in mastering hard to work with steel is unparalleled, resulting in unique and beautiful designs.  Each step of the crafting process, from yake-ire to tempering, handling and sharpening is completed in house with the utmost attention to detail, resulting in high performing, exceptionally functional and exquisite pieces.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eThis line is made from R2 (SG2) powdered steel, with remarkable hardness and some of the best edge retention available.  Blades are thin behind the edge, with a slim blade profile from handle to tip.  Handles are crafted from cow bone and designed to fit snugly in the hand.\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 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\u003eCow Bone\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 at spine\u003c\/td\u003e\n\u003ctd\u003e1.6 mm \u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eThickness at tip\u003c\/td\u003e\n\u003ctd\u003e0.7mm\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\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\u003c\/ul\u003e","brand":"Saji Takeshi","offers":[{"title":"Default Title","offer_id":846604325,"sku":"SAJ-OG210","price":465.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0152\/1581\/products\/Saji_Takeshi_Gyutou_210mm_1.jpg?v=1573496505"},{"product_id":"shibata-kotetsu-r2-gyutou-210mm-8-2","title":"Shibata Koutetsu SG2 Gyutou 210mm (8.2\")","description":"\u003cp\u003e \u003c\/p\u003e\n\u003ch6\u003eDescription\u003c\/h6\u003e\n\u003cp\u003eThe Shibata Koutetsu SG2 line is hand-forged from SG2 (R2) Powdered Steel, an extremely hard metal known for excellent edge retention. The blades are hand sharpened by top craftsman, Takayuki Shibata and feature stainless cladding for easier maintenance and textured sides to prevent sticking. The unique shape features a pointed square tip to score proteins and vegetables. The Koutetsu line takes its name from Japan’s first ironclad ship. They are finished with octagonal handles made from rosewood.\u003c\/p\u003e\n\u003cp\u003eWhy we love them: This collection features top of the line fit and finish, including a highly polished spine for superior comfort while using a pinch grip. They are super lightweight, true lasers that need to used to believe their performance.\u003cbr\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\u003cp\u003e \u003c\/p\u003e\n\u003ch6\u003eSpecifications\u003c\/h6\u003e\n\u003ctable style=\"height: 156.75px;\" 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 style=\"height: 39.1875px;\"\u003e\n\u003ctd style=\"height: 39.1875px;\"\u003eHandle material\u003c\/td\u003e\n\u003ctd style=\"height: 39.1875px;\"\u003e\n\u003cdiv\u003e\n\u003cmeta charset=\"utf-8\"\u003e \u003cbr\u003e\n\u003c\/div\u003e\n\u003cmeta charset=\"utf-8\"\u003e \u003cspan\u003eOctagonal Rosewood\u003c\/span\u003e\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 19.5938px;\"\u003e\n\u003ctd style=\"height: 19.5938px;\"\u003eBlade length\u003c\/td\u003e\n\u003ctd style=\"height: 19.5938px;\"\u003e210mm  (8.2\")\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 19.5938px;\"\u003e\n\u003ctd style=\"height: 19.5938px;\"\u003eThickness at spine\u003c\/td\u003e\n\u003ctd style=\"height: 19.5938px;\"\u003e 1.7 mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 19.5938px;\"\u003e\n\u003ctd style=\"height: 19.5938px;\"\u003eThickness at tip\u003c\/td\u003e\n\u003ctd style=\"height: 19.5938px;\"\u003e 1.6 mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 19.5938px;\"\u003e\n\u003ctd style=\"height: 19.5938px;\"\u003eHardness (Rockwell scale)\u003c\/td\u003e\n\u003ctd style=\"height: 19.5938px;\"\u003e62-63\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 39.1875px;\"\u003e\n\u003ctd style=\"height: 39.1875px;\"\u003e\n\u003cdiv\u003e\n\u003cmeta charset=\"utf-8\"\u003e \u003cbr\u003e\n\u003c\/div\u003e\n\u003cspan\u003eBevel \/ Edge\u003c\/span\u003e\n\u003c\/td\u003e\n\u003ctd style=\"height: 39.1875px;\"\u003eDouble (50\/50)\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\u003c\/ul\u003e","brand":"Shibata","offers":[{"title":"Default Title","offer_id":1186116172,"sku":"KOT-G210","price":290.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0152\/1581\/products\/Kotetsu_Gyutou_210.jpg?v=1573499091"},{"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":"kazan-hap40-hammered-gyutou-210mm","title":"Kazan HAP40 Hammered Gyutou 210mm (8.2\")","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\u003eWe developed the Kazan line in partnership with a steelmaker in Kansai, Japan using HAP40, a powdered steel blend featuring high levels of Vanadium, Molybdenum, Cobalt and Tungsten. This results in a semi-stainless blade with exceptional edge retention. The blade is hand sharpened on several stones for great out the box sharpness. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eKazan features a hammered tsuchime finish, which prevents food from sticking to the blade. It's medium weight and has a beautiful gray wood handle, designed to be a bit more substantial than other Japanese knives so it's comfortable for those with larger hands. Kazan is made exclusively for Chubo.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWhy we love them:  \u003cmeta charset=\"utf-8\"\u003eKazan HAP40 stays sharp forever. They hold an edge better than any knife on our site and despite their incredible hardness, they are very responsive to sharpening stones.\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\u003ePressed 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\u003e2 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\u003e65 to 66\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eEdge \/ Bevel\u003c\/td\u003e\n\u003ctd\u003eDouble (70\/30)\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":"Kazan","offers":[{"title":"Default Title","offer_id":3268992196,"sku":"KAZ-HG210","price":230.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0152\/1581\/products\/Kazan_HAP40_Gyutou_210mm-2_f6533d03-bbd5-4f76-8af4-ed8694191d82.jpg?v=1573490445"},{"product_id":"kazan-aogami-super-gyutou-210mm-8-2","title":"Kazan Aogami Super Gyutou 210mm (8.2\")","description":"\u003ch6\u003e\u003cspan\u003eDescription\u003c\/span\u003e\u003c\/h6\u003e\n\u003cp\u003e\u003cspan\u003eWe developed the Kazan line in partnership with a steelmaker in Kansai, Japan using Aogami Super.  Aogami Super (AS) is a blue steel, which is considered one of the best for knife making. It is a hard steel, but has the toughness to combat chips and damage.  The blades are a 70\/30 bevel, semi-stainless and come razor sharp out of the box.  They hold an excellent edge without being difficult to sharpen.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eThe Kazan Aogami Super line is medium weight and finished with beautiful blonde Comprite wood handles. Comprite is wood that has been compressed and layered with resin to create a water and bacteria resistant handle.  The handles are designed to be a bit more substantial than other Japanese knives so it's comfortable for those with larger hands. Kazan is made exclusively for Chubo.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWhy we love them:  \u003cmeta charset=\"utf-8\"\u003eKazan AS is an all around great knife. They are not super light or super heavy but hit that sweet spot right in the middle.\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\u003c\/h6\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\u003eCompressed wood\u003cbr\u003e\n\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 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\u003e0.7 mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eHardness (Rockwell scale)\u003c\/td\u003e\n\u003ctd\u003e61 to 62\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eEdge \/ Bevel\u003c\/td\u003e\n\u003ctd\u003eDouble (70\/30)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eWeight\u003c\/td\u003e\n\u003ctd\u003e159 grams\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBlade height\u003c\/td\u003e\n\u003ctd\u003e48mm\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":"Kazan","offers":[{"title":"Default Title","offer_id":26985742088,"sku":"KAZ-ASG210","price":220.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0152\/1581\/files\/KazanASG210front_64a65278-fdf4-4674-a4d3-c1be048730e5.jpg?v=1699263892"},{"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":"magnolia-saya-for-shibata-kotetsu-gyutou-210mm-8-3","title":"Magnolia Saya for Shibata Koutetsu Aogami Super Gyutou 210mm (8.2\")","description":"\u003cp\u003e\u003cb\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cspan\u003eMagnolia Sayas \/ Knife Sheaths*\u003c\/span\u003e\u003c\/span\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003eThis saya fits only the Shibata Koutetsu Aogami Super Gyutou 210mm (8.2\")\u003c\/p\u003e\n\u003cp\u003eSayas are hand crafted out of Japanese magnolia and are the best way to ensure your knives are well protected. The wood cover will protect your blade from damage as well as absorb any excess moisture left on the knife. This saya includes a pin and will fit snugly on the knife. Sheaths are the ideal storage solution whether you are transporting your knives to and from work or storing them in your kitchen at home.\u003c\/p\u003e\n\u003cp\u003e*We highly recommend purchasing a saya and knife at the same time so we can hand fit them for you. \u003c\/p\u003e","brand":"Chubo","offers":[{"title":"Default Title","offer_id":32618069457,"sku":"SY-KOTASG210","price":35.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0152\/1581\/products\/Kotetsu_AS_Saya_g210-2.jpg?v=1573498304"},{"product_id":"chubo-inox-gyutou-210mm-8-2","title":"Chubo Inox Gyutou 210mm (8.2\")","description":"\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003ch6\u003eDescription\u003c\/h6\u003e\n\u003cp dir=\"ltr\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eWe developed the Chubo Inox line to be a great workhorse. These durable knives are crafted and hand-finished in Seki, Japan from stain-resistant Inox steel, long used for hybrid knives in Japan. This line is medium weight, exceptionally well balanced and comfortable in the hand with an easy to sharpen blade that holds a great edge. Chubo Inox is an all-around great knife that we're proud to put our name on. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eWhy we love them:  \u003c\/span\u003e\u003cspan\u003eChubo Inox is a great entry level knife. It's loved by line cooks because it's a tough knife, maintenance is a breeze and it can stand up to everything you can throw at it.\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\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\u003eWood Composite\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 at spine\u003c\/td\u003e\n\u003ctd\u003e1.7 mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eThickness at tip\u003c\/td\u003e\n\u003ctd\u003e0.5\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\u003eBevel \/ Edge\u003c\/td\u003e\n\u003ctd\u003eDouble (70\/30)\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\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":"Chubo","offers":[{"title":"Default Title","offer_id":37351160081,"sku":"CH-IG210","price":134.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0152\/1581\/files\/9575b5de-586f-4eec-a17c-f29d8317f747.jpg?v=1772094922"},{"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-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":"magnolia-saya-for-shibata-kotetsu-gyutou-210mm-8-2","title":"Magnolia Saya for Shibata Koutetsu  Gyutou 210mm (8.2\")","description":"\u003cp\u003e\u003cb\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cspan\u003eMagnolia Sayas \/ Knife Sheaths*\u003c\/span\u003e\u003c\/span\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003eThis saya fits only the Shibata Koutetsu Gyutou 210mm (8.2\")\u003c\/p\u003e\n\u003cp\u003eSayas are hand crafted out of Japanese magnolia and are the best way to ensure your knives are well protected. The wood cover will protect your blade from damage as well as absorb any excess moisture left on the knife. This saya includes a pin and will fit snugly on the knife. Sheaths are the ideal storage solution whether you are transporting your knives to and from work or storing them in your kitchen at home.\u003c\/p\u003e\n\u003cp\u003e*We highly recommend purchasing a saya and knife at the same time so we can hand fit them for you. \u003c\/p\u003e","brand":"Chubo","offers":[{"title":"Default Title","offer_id":8110716059746,"sku":"SY-KOTG210","price":35.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0152\/1581\/products\/kotetsu_sayas_knife_bag-166.jpg?v=1573498288"},{"product_id":"akira-saku-white-1-funayuki-gyutou-210mm","title":"Akira-Saku White #1 Funayuki Gyutou 210mm (8.2\")","description":"\u003cp\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003cspan\u003e\u003cstrong\u003eDescription\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\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 White Steel #1. 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.\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv\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\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cspan\u003e\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\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\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\u003cbr\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\u003cbr\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":14140832088162,"sku":"AKI-WF210","price":152.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0152\/1581\/products\/AkirasakuFunayuki180_b41aa6cc-81c6-4be4-81fb-04a625300648.jpg?v=1688455883"},{"product_id":"makoto-kurosaki-sg2-gyutou-210mm-8-2","title":"Makoto Kurosaki SG2 Tsuchime Gyutou 210mm (8.2\")","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003ch6\u003e\u003cspan\u003eDescription\u003c\/span\u003e\u003c\/h6\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eMakoto Kurosaki is an exceptionally talented blacksmith working in Takefu Knife Village.  His eponymous line of lasers features ultra-thin, hammer-forged blades made of SG2 powdered steel, known for excellent edge retention and stain resistance.  Crafted in the\u003cspan\u003e \u003c\/span\u003e\u003cem\u003esan mai\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003estyle where a softer metal is clad to the harder core for ease of sharpening.  \u003c\/div\u003e\n\u003cdiv\u003e\u003c\/div\u003e\n\u003cdiv\u003eHandles and bolsters are crafted from beautiful sakura wood.\u003c\/div\u003e\n\u003cdiv\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cmeta charset=\"utf-8\"\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\u003cdiv\u003e\n\u003cspan\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cspan\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003ch6\u003eSpecifications\u003c\/h6\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\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\u003eSakura (Cherry)\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\u003e 1.7 mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eThickness at tip\u003c\/td\u003e\n\u003ctd\u003e 1.6 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\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\u003ctr\u003e\n\u003ctd\u003eWeight \u003c\/td\u003e\n\u003ctd\u003e4.5 oz \/ 128 grams\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\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\u003cspan\u003e \u003c\/span\u003e\u003ca title=\"Japanese chef knives\" href=\"https:\/\/www.chuboknives.com\/\"\u003eJapanese chef knives\u003c\/a\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e","brand":"Makoto Kurosaki","offers":[{"title":"Default Title","offer_id":14320359374946,"sku":"MAK-SG2G210","price":220.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0152\/1581\/files\/Makoto_tsuchime_g210.jpg?v=1773199166"},{"product_id":"matusbara-blue-2-gyutou-210mm-8-2","title":"Matsubara Blue #2 Gyutou 210mm (8.2\")","description":"\u003cp\u003e \u003c\/p\u003e\n\u003ch6\u003e\u003cspan\u003eDescription \u003c\/span\u003e\u003c\/h6\u003e\n\u003cdiv\u003e\n\u003cspan\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cspan class=\"il\"\u003eMatsubara\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003eknives are crafted by Katsuto Tanaka,  a fourth-generation blacksmith working in Omura City, on the island of Kyushu, a region with a history of knife crafting that dates back hundreds of years. \u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eThis line features hammer-forged blades made from a blue steel #2 core for excellent edge retention and clad with a softer steel in the san mai style for stain-resistance and ease of sharpening and maintenance.  The outer cladding is then finished in a beautiful 'nashiji' pattern and fitted with walnut handles.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cmeta charset=\"utf-8\"\u003e \u003cspan\u003eDue to the unique shape of each knife, wooden sheaths do not fit Matsubara knives.\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cp\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\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003ch6\u003e\u003cbr\u003e\u003c\/h6\u003e\n\u003ch6\u003eSpecifications\u003c\/h6\u003e\n\u003ctable border=\"0\" cellpadding=\"0\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ccolgroup\u003e \u003c\/colgroup\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eHandle material\u003c\/td\u003e\n\u003ctd\u003eWalnut\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\u003e3.5mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eThickness at tip\u003c\/td\u003e\n\u003ctd\u003e1.3mm\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\u003ctr\u003e\n\u003ctd\u003eBlade Height\u003c\/td\u003e\n\u003ctd\u003e52mm\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\u003eCarbon steel is not stain resistant. Wipe completely dry after use.\u003c\/li\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\u003cspan\u003e \u003c\/span\u003e\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":"Matsubara","offers":[{"title":"Default Title","offer_id":15622685098082,"sku":"MAB-A2G210","price":259.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0152\/1581\/products\/05ba131b-e274-4677-b648-6feb65ec9754.jpg?v=1663659786"},{"product_id":"sakai-takayuki-33-layer-damascus-wa-gyutou-210mm-8-2","title":"Sakai Takayuki 33 Layer Damascus Wa-Gyutou 210mm (8.2\")","description":"\u003cp\u003e \u003c\/p\u003e\n\u003ch6\u003eDescription \u003c\/h6\u003e\n\u003cp\u003e\u003cb\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cspan\u003eSakai Takayuki 33\u003cspan\u003e layer VG10 Damascus\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cdiv\u003e\n\u003cmeta charset=\"utf-8\"\u003e \u003cspan\u003eA top selling line from the beginning, the Sakai Takayuki 33 Layer Collection is crafted from folded damascus steel with a VG10 cutting core. The blades are stain resistant, hold a great edge and are hand-hammered for added blade strength and quick food release. The wa collection is finished with beautiful Japanese Zelkova wood handles and mahogany bolsters. \u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cspan\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cspan\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003eWhy we love them: Sakai Takayuki 33 Layer is great looking and a top performer. This line is a solid choice for all levels of cooking experience and makes a wonderful gift.\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cspan\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\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\u003cdiv\u003e\n\u003cspan\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cspan\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\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\u003eZelkova 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 at spine\u003c\/td\u003e\n\u003ctd\u003e1.7 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\u003e60\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\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":19638127394914,"sku":"SAK-W33G210","price":191.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0152\/1581\/files\/1b938734-729d-4d8f-8f25-108dc67c4f13.jpg?v=1785391432"},{"product_id":"sakai-takayuki-stag-sugihara-damascus-gyutou-210mm-8-2","title":"Sakai Takayuki Stag Sugihara Damascus Gyutou 210mm (8.2\")","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cstrong\u003e\u003c\/strong\u003eDescription\u003c\/p\u003e\n\u003cp\u003eThis limited production line is crafted out of a 33 layer VG10 damascus steel. These knives have a seriously sharp edge, excellent edge retention and a light center balanced feel. The beautiful handles on these knives are hand crafted out of stag antler and each knife is hand sharpened to ensure maximum sharpness out of the box. \u003c\/p\u003e\n\u003cp\u003eEach knife includes a magnolia knife sheath.\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%\" 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\u003eStag Antler\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBlade length\u003c\/td\u003e\n\u003ctd\u003e8.2\" (210 mm)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eThickness at spine\u003c\/td\u003e\n\u003ctd\u003e1.7 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\u003e60\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eEdge \/ Bevel\u003c\/td\u003e\n\u003ctd\u003eDouble (50\/50)\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\u003c\/ul\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":32019561283682,"sku":"SAK-07485","price":329.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0152\/1581\/products\/StagGyutou210front.jpg?v=1636622219"},{"product_id":"sakai-takayuki-doi-blue-steel-homura-gyutou-210mm-8-2","title":"Sakai Takayuki Doi Blue Steel Homura Gyutou 210mm (8.2\")","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003ch6\u003e\u003cspan\u003eDescription\u003c\/span\u003e\u003c\/h6\u003e\n\u003cp\u003e\u003cspan\u003eF\u003c\/span\u003e\u003cspan\u003eor over 70 ye\u003c\/span\u003ears, 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.\u003cbr\u003e\u003cbr\u003eThe blades are forged from Aogami 2 Blue steel with carbon cladding and sharpened to a double-sided 50\/50 edge. Handles are meticulously crafted from Japanese yew with a water buffalo horn bolster.  These knives come with a lacquer saya blade cover.\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\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 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\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%\" 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\u003eJapanese Yew with Water Buffalo Bolster\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 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":39264211042402,"sku":"SAK-HOMURAG210","price":495.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0152\/1581\/files\/homurag210front.jpg?v=1784697533"},{"product_id":"yu-kurosaki-r2-shizuku-gyutou-210mm","title":"Yu Kurosaki R2 Shizuku Gyutou 210mm","description":"\u003cp\u003eYu Kurosaki is a talented young blacksmith working out of Takefu, Japan. He is known for forging exceptional knives with excellent fit and finish in a variety of steels and finishes. \u003c\/p\u003e\n\u003cp\u003eThis line is forged out of R2 \/ SG2, which is well known for its outstanding edge retention. Kurosaki-san hammers each of these knives with a unique 'shizuku' or teardrop pattern and finishes with a beautiful octagonal rosewood handle. This knife is stainless clad and requires little or no maintenance.\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 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\u003e\n\u003cdiv\u003e\n\u003cmeta charset=\"utf-8\"\u003e \u003cbr\u003e\n\u003c\/div\u003e\n\u003cspan\u003eRosewood\u003c\/span\u003e\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\u003e 3.3 mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBlade Height\u003cbr\u003e\n\u003c\/td\u003e\n\u003ctd\u003e 44 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\u003e\n\u003cdiv\u003e\n\u003cmeta charset=\"utf-8\"\u003e \u003cbr\u003e\n\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\u003ctr\u003e\n\u003ctd\u003e\u003cspan\u003eWeight\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd\u003e5.6 ounces \/ 159 grams\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\u003cspan\u003e \u003c\/span\u003e\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":"Yu Kurosaki","offers":[{"title":"Default Title","offer_id":39269784289378,"sku":"KUR-SG210","price":330.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0152\/1581\/files\/9ca8c66c-0e1e-4c7d-bf54-d530385fb58a.jpg?v=1779417695"},{"product_id":"yu-kurosaki-as-shizuku-gyutou-210mm","title":"Yu Kurosaki AS Shizuku Gyutou 210mm","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003eYu Kurosaki is a talented young blacksmith working out of Takefu, Japan. He is known for forging exceptional knives with excellent fit and finish in a variety of steels and finishes. \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThis line is forged out of Aogami Super, which is well known for its outstanding edge retention and toughness. Kurosaki-san hammers each of these knives with a unique 'shizuku' or teardrop pattern and finishes with a beautiful octagonal rosewood handle. This knife is stainless clad and requires little or no maintenance.\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 data-mce-fragment=\"1\"\u003eSpecifications\u003c\/h6\u003e\n\u003ctable cellpadding=\"0\" cellspacing=\"0\" border=\"0\" width=\"100%\" data-mce-fragment=\"1\"\u003e\n\u003ccolgroup data-mce-fragment=\"1\"\u003e \u003ccol width=\"50%\" data-mce-fragment=\"1\"\u003e \u003ccol width=\"50%\" data-mce-fragment=\"1\"\u003e \u003c\/colgroup\u003e\n\u003ctbody data-mce-fragment=\"1\"\u003e\n\u003ctr data-mce-fragment=\"1\"\u003e\n\u003ctd data-mce-fragment=\"1\"\u003eHandle material\u003c\/td\u003e\n\u003ctd data-mce-fragment=\"1\"\u003e\n\u003cdiv data-mce-fragment=\"1\"\u003e\n\u003cmeta charset=\"utf-8\"\u003e \u003cbr data-mce-fragment=\"1\"\u003e\n\u003c\/div\u003e\n\u003cspan data-mce-fragment=\"1\"\u003eRosewood\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr data-mce-fragment=\"1\"\u003e\n\u003ctd data-mce-fragment=\"1\"\u003eBlade length\u003c\/td\u003e\n\u003ctd data-mce-fragment=\"1\"\u003e210mm  (8.2\")\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr data-mce-fragment=\"1\"\u003e\n\u003ctd data-mce-fragment=\"1\"\u003eThickness at spine\u003c\/td\u003e\n\u003ctd data-mce-fragment=\"1\"\u003e 3.3 mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr data-mce-fragment=\"1\"\u003e\n\u003ctd data-mce-fragment=\"1\"\u003eBlade Height\u003cbr data-mce-fragment=\"1\"\u003e\n\u003c\/td\u003e\n\u003ctd data-mce-fragment=\"1\"\u003e 51 mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr data-mce-fragment=\"1\"\u003e\n\u003ctd data-mce-fragment=\"1\"\u003eHardness (Rockwell scale)\u003c\/td\u003e\n\u003ctd data-mce-fragment=\"1\"\u003e62-63\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr data-mce-fragment=\"1\"\u003e\n\u003ctd data-mce-fragment=\"1\"\u003e\n\u003cdiv data-mce-fragment=\"1\"\u003e\n\u003cmeta charset=\"utf-8\"\u003e \u003cbr data-mce-fragment=\"1\"\u003e\n\u003c\/div\u003e\n\u003cspan data-mce-fragment=\"1\"\u003eBevel \/ Edge\u003c\/span\u003e\n\u003c\/td\u003e\n\u003ctd data-mce-fragment=\"1\"\u003eDouble (50\/50)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr data-mce-fragment=\"1\"\u003e\n\u003ctd data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eWeight\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd data-mce-fragment=\"1\"\u003e5.6 ounces \/ 159 grams\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch6 data-mce-fragment=\"1\"\u003eUse \u0026amp; Care\u003c\/h6\u003e\n\u003cul data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003eHandwash in warm water and towel dry\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eDo not cut frozen foods\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eUse a sharpening stone, not a honing steel, to re-sharpen your\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003ca title=\"Japanese chef knives\" href=\"https:\/\/www.chuboknives.com\/\" data-mce-fragment=\"1\" data-mce-href=\"https:\/\/www.chuboknives.com\/\"\u003eJapanese chef knives\u003c\/a\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Yu Kurosaki","offers":[{"title":"Default Title","offer_id":39269788024930,"sku":"KUR-ASG210S","price":250.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0152\/1581\/products\/YuKurosakiASShizukuGyutou.jpg?v=1630481362"},{"product_id":"kazan-sld-wa-gyutou-210mm-8-2","title":"Kazan SLD Wa-Gyutou 210mm (8.2\")","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003ch6\u003e\u003cspan\u003eDescription\u003c\/span\u003e\u003c\/h6\u003e\n\u003ch6\u003e\u003c\/h6\u003e\n\u003cp\u003eWe developed this new line of Kazan knives with a knifemaker in Niigata, Japan, using SLD steel. SLD steel was designed as a cutting steel and is known for its strength, toughness and excellent edge retention. Kazan SLD has an HRC of 60 - 62 and has the edge retention of a carbon steel knife as a stainless knife.\u003c\/p\u003e\n\u003cp\u003eKazan SLD features a beautiful cross hatch pattern and hand fitted walnut wa-handles and each knife is finished on a series of stones for maximum sharpness out of the box.\u003c\/p\u003e\n\u003cp\u003eKazan is made exclusively for Chubo.\u003c\/p\u003e\n\u003cp\u003eWhy we love them: Carbon steel performance in a stainless knife at a reasonable price.\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\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan style=\"color: #00aaff;\"\u003e* This product is not currently eligible for shipping to Australia.\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\u003eWalnut\u003cbr\u003e\n\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\u003e0.7 mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eHardness (Rockwell scale)\u003c\/td\u003e\n\u003ctd\u003e60 to 62\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eEdge \/ Bevel\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\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Kazan","offers":[{"title":"Default Title","offer_id":39469336330338,"sku":"KAZ-SLDG210","price":209.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0152\/1581\/files\/eb7cae79-2726-4a67-85e9-a3f336b600e6.jpg?v=1785389786"},{"product_id":"kazan-ginsan-nashiji-kiritsuke-210mm-8-2","title":"Kazan Ginsan Nashiji Kiritsuke Gyutou 210mm (8.2\")","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003ch6\u003e\u003cspan\u003eDescription\u003c\/span\u003e\u003c\/h6\u003e\n\u003cp\u003e \u003cspan data-mce-fragment=\"1\"\u003eOur newest addition to the Kazan collection are forged in Tosa, Japan out of stainless Ginsan (silver 3) steel. Ginsan is known for being a tough steel with excellent edge retention and easy maintenance. The blades are finished in the nashiji style, hand sharpened and fitted with octagonal oak handles. Kazan is made exclusively for Chubo.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eWhy we love it: these beautiful knives perform like a $300 knife but at a much friendlier price.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\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\u003cp\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\u003eOctagonal Oak Wa-handle\u003cbr\u003e\n\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\u003e2.3 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\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eEdge \/ Bevel\u003c\/td\u003e\n\u003ctd\u003eDouble (50\/50)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBlade height heel to spine\u003c\/td\u003e\n\u003ctd\u003e45mm\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":"Kazan","offers":[{"title":"Default Title","offer_id":39599326265442,"sku":"KAZ-GNK210","price":197.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0152\/1581\/files\/c8220eab-723b-48c2-92fd-5c402738945c.jpg?v=1782799298"},{"product_id":"kazan-ginsan-migaki-wa-gyutou-210-8-2","title":"Kazan Ginsan Migaki Gyutou 210mm (8.2\")","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003ch6\u003e\u003cspan\u003eDescription\u003c\/span\u003e\u003c\/h6\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eOur newest addition to the Kazan collection are forged in Tosa, Japan out of stainless Ginsan (silver 3) steel. Ginsan is known for being a tough steel with excellent edge retention and easy maintenance. The blades are hand sharpened and fitted with octagonal oak handles. Kazan is made exclusively for Chubo.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eWhy we love it: these beautiful knives perform like a $300 knife but at a much friendlier price.\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\u003cp\u003e\u003cbr\u003e\u003c\/p\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\u003eOctagonal Oak Wa-handle\u003cbr\u003e\n\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 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\u003e0.8 mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eHardness (Rockwell scale)\u003c\/td\u003e\n\u003ctd\u003e61\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eEdge \/ Bevel\u003c\/td\u003e\n\u003ctd\u003eDouble (50\/50)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBlade height heel to spine\u003c\/td\u003e\n\u003ctd\u003e45mm\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":"Kazan","offers":[{"title":"Default Title","offer_id":39599341240418,"sku":"KAZ-GMG210","price":214.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0152\/1581\/products\/KazanGinsanMigakiWa-Gyutou210_frontcopy.jpg?v=1688455069"},{"product_id":"kazan-ginsan-nashiji-gyutou-210mm-8-2","title":"Kazan Ginsan Nashiji Gyutou 210mm (8.2\")","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003ch6\u003e\u003cspan\u003eDescription\u003c\/span\u003e\u003c\/h6\u003e\n\u003cp\u003e \u003cspan data-mce-fragment=\"1\"\u003eOur newest addition to the Kazan collection are forged in Tosa, Japan out of stainless Ginsan (silver 3) steel. Ginsan is known for being a tough steel with excellent edge retention and easy maintenance. The blades are finished in the nashiji style, hand sharpened and fitted with octagonal oak handles. Kazan is made exclusively for Chubo.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eWhy we love it: these beautiful knives perform like a $300 knife but at a much friendlier price.\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\u003cp\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\u003eOctagonal Oak Wa-handle\u003cbr\u003e\n\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 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\u003e0.8 mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eHardness (Rockwell scale)\u003c\/td\u003e\n\u003ctd\u003e61\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eEdge \/ Bevel\u003c\/td\u003e\n\u003ctd\u003eDouble (50\/50)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBlade height heel to spine\u003c\/td\u003e\n\u003ctd\u003e45mm\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":"Kazan","offers":[{"title":"Default Title","offer_id":39745737621602,"sku":"KAZ-GNG210","price":198.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0152\/1581\/files\/670dda23-fbf1-442e-b67b-dafba8758b47.jpg?v=1789540981"},{"product_id":"sakai-takayuki-kurokage-wa-gyutou-210mm-8-2","title":"Sakai Takayuki Kurokage Wa Gyutou 210mm (8.2\")","description":"\u003ch6\u003eDescription\u003c\/h6\u003e\n\u003cp\u003e\u003cb\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cspan\u003eSakai Takayuki Kurokage\u003c\/span\u003e\u003c\/span\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003eSakai Takayuki’s sleek looking Kurokage line features hammered stainless VG-10 steel blades and a black Teflon coating for exceptional food release. Hand sharpened and finished with a beautiful Wenge, African Hardwood wa-handles and buffalo horn bolsters. These knives are well balanced and hold an excellent edge.\u003c\/p\u003e\n\u003cp\u003e Why we love them: Beautiful aesthetic, great cutting feel and holds a great edge.\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\" 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\u003eWenge\u003cbr\u003e\n\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 at 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\u003e60\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":39987568181346,"sku":"SAK-07493","price":239.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0152\/1581\/products\/SakaiTakayukiKurokageGyutou210.jpg?v=1661341856"},{"product_id":"sakai-takayuki-33-layer-black-nanairo-wa-gyutou-210mm-8-2","title":"Sakai Takayuki 33 Layer Nanairo Wa-Gyutou 210mm (8.2\") w\/ Black Handle","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003ch6\u003eDescription \u003c\/h6\u003e\n\u003cp\u003e\u003cb\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cspan\u003eSakai Takayuki 33\u003cspan\u003e layer VG10 Damascus\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cdiv\u003e\n\u003cmeta charset=\"utf-8\"\u003e \u003cspan\u003eA top selling line from the beginning, the Sakai Takayuki 33 Layer Collection is crafted from folded damascus steel with a VG10 cutting core. The blades are stain resistant, hold a great edge and are hand-hammered for added blade strength and quick food release. The 33 Layer Nanairo  knives are finished with beautiful resin handles, which are both heat and stain resistant.\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003eWhy we love them: Sakai Takayuki 33 Layer is great looking and a top performer. This line is a solid choice for all levels of cooking experience and makes a wonderful gift.\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\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\u003cdiv\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003c\/div\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\u003eResin\u003cbr\u003e\n\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 at spine\u003c\/td\u003e\n\u003ctd\u003e1.7 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\u003e60\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\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":40053897363554,"sku":"SAK-14580","price":203.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0152\/1581\/products\/NanairoSpeckledBlackfront.jpg?v=1663849133"},{"product_id":"sakai-takayuki-33-layer-nanairo-wa-gyutou-210mm-8-2-w-brown-handle","title":"Sakai Takayuki 33 Layer Nanairo Wa-Gyutou 210mm (8.2\") w\/ Brown Handle","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003ch6\u003eDescription \u003c\/h6\u003e\n\u003cp\u003e\u003cb\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cspan\u003eSakai Takayuki 33\u003cspan\u003e layer VG10 Damascus\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cdiv\u003e\n\u003cmeta charset=\"utf-8\"\u003e \u003cspan\u003eA top selling line from the beginning, the Sakai Takayuki 33 Layer Collection is crafted from folded damascus steel with a VG10 cutting core. The blades are stain resistant, hold a great edge and are hand-hammered for added blade strength and quick food release. \u003c\/span\u003e\u003cspan\u003eThe 33 Layer Nanairo  knives are finished with beautiful resin handles, which are both heat and stain resistant.\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003eWhy we love them: Sakai Takayuki 33 Layer is great looking and a top performer. This line is a solid choice for all levels of cooking experience and makes a wonderful gift.\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\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\u003cdiv\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003c\/div\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\u003eResin\u003cbr\u003e\n\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 at spine\u003c\/td\u003e\n\u003ctd\u003e1.7 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\u003e60\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\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":40054021980258,"sku":"SAK-14589","price":203.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0152\/1581\/products\/NanairoBrownfront.jpg?v=1663852978"},{"product_id":"sakai-takayuki-33-layer-nanairo-wa-gyutou-210mm-8-2-w-marbled-red-handle","title":"Sakai Takayuki 33 Layer Nanairo Wa-Gyutou 210mm (8.2\") w\/ Marbled Red Handle","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003ch6\u003eDescription \u003c\/h6\u003e\n\u003cp\u003e\u003cb\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cspan\u003eSakai Takayuki 33\u003cspan\u003e layer VG10 Damascus\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cdiv\u003e\n\u003cmeta charset=\"utf-8\"\u003e \u003cspan\u003eA top selling line from the beginning, the Sakai Takayuki 33 Layer Collection is crafted from folded damascus steel with a VG10 cutting core. The blades are stain resistant, hold a great edge and are hand-hammered for added blade strength and quick food release. The 33 Layer Nanairo  knives are finished with beautiful resin handles, which are both heat and stain resistant.\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003eWhy we love them: Sakai Takayuki 33 Layer is great looking and a top performer. This line is a solid choice for all levels of cooking experience and makes a wonderful gift.\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\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\u003cdiv\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003c\/div\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\u003eResin\u003cbr\u003e\n\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 at spine\u003c\/td\u003e\n\u003ctd\u003e1.7 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\u003e60\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\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":40054030041186,"sku":"SAK-14592","price":203.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0152\/1581\/products\/NanairoWineredfront.jpg?v=1663853219"},{"product_id":"kazan-v1-gyutou-210mm","title":"Kazan V1 Gyutou 210mm (8.2\")","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003ch6\u003e\u003cspan\u003eDescription\u003c\/span\u003e\u003c\/h6\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"utf-8\"\u003eMade in Tosa, Japan from V1 steel, a stainless steel similar to VG10.  The V1 knives are tough and hold a great edge, while being easy to sharpen. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eHand sharpened and handled from durable pakkawood, Kazan is made exclusively for Chubo.\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eWhy we love it: This knife is the perfect workhorse and at a price point that makes for a great introduction to Japanese knives.\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\u003cp\u003e \u003c\/p\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\u003ePakkawood\u003cbr\u003e\n\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 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\u003e0.8 mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eHardness (Rockwell scale)\u003c\/td\u003e\n\u003ctd\u003e60\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eEdge \/ Bevel\u003c\/td\u003e\n\u003ctd\u003eDouble (50\/50)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBlade height heel to spine\u003c\/td\u003e\n\u003ctd\u003e45mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch4\u003e\u003cbr\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":"Kazan","offers":[{"title":"Default Title","offer_id":40341157871714,"sku":"KAZ-VG210","price":154.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0152\/1581\/files\/kazanv1gyutou.jpg?v=1688454695"},{"product_id":"kazan-shiro-kurouchi-gyutou-210mm","title":"Kazan Kurouchi White #1 Gyutou 210mm","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\u003eOur newest addition to the Kazan collection are forged in Tosa, Japan out of White #1 steel, hand sharpened and fitted with octagonal oak handles. The team of blacksmiths forge in the kurouchi style typical of Shikoku area knife making, leaving the black blades unpolished. Kazan is made exclusively for Chubo.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eWhy we love it: these beautiful knives have a rustic finish, great edge retention and high quality handles, all at an approachable price point.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAbout this shape\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\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\/span\u003e\u003c\/p\u003e\n\u003cp\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\/p\u003e\n\u003cp\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\u003eOctagonal Oak Wa-handle\u003cbr\u003e\n\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 at spine\u003c\/td\u003e\n\u003ctd\u003e2.9 mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eThickness at tip\u003c\/td\u003e\n\u003ctd\u003e1.8 mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eHardness (Rockwell scale)\u003c\/td\u003e\n\u003ctd\u003e60\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eEdge \/ Bevel\u003c\/td\u003e\n\u003ctd\u003eDouble (50\/50)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBlade height heel to spine\u003c\/td\u003e\n\u003ctd\u003e46 mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eWeight\u003c\/td\u003e\n\u003ctd\u003e202 grams\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":"Kazan","offers":[{"title":"Default Title","offer_id":40426274685026,"sku":"KAZ-WG210","price":159.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0152\/1581\/files\/Kazan_Shiro_Gyutou_210mm-front_copy.jpg?v=1746768288"},{"product_id":"sakai-takayuki-sanpo-white-2-gyutou-210mm-1","title":"Sakai Takayuki Sanpo White #2 Gyutou 210mm","description":"\u003ch6\u003e\u003cspan\u003eDescription\u003c\/span\u003e\u003c\/h6\u003e\n\u003cp\u003eThis \u003ca href=\"https:\/\/www.chuboknives.com\/collections\/gyutou\"\u003estunning Gyutou\u003c\/a\u003e is 100% hand forged out of White #2, and meticulously completed entirely in house by a team of Sakai's most talented young blacksmiths and craftsmen. Sanpo is a Buddhist name - meaning three treasures.  It refers to steel, fire and water, the key ingredients in knife crafting.\u003c\/p\u003e\n\u003cp\u003eThe Sanpo Gyutou features excellent edge retention, high end fit and finish, hand sharpened blade and beautiful Wenge wa-handle.\u003c\/p\u003e\n\u003cp\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\u003cmeta charset=\"utf-8\"\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\u003cp\u003e \u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\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\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv class=\"ajR\" role=\"button\" aria-label=\"Hide expanded content\" data-tooltip=\"Hide expanded content\" tabindex=\"0\"\u003e\u003cbr\u003e\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\u003eWenge\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 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\u003ctr\u003e\n\u003ctd\u003e\n\u003cmeta charset=\"utf-8\"\u003e \u003cspan\u003eWeight\u003c\/span\u003e\n\u003c\/td\u003e\n\u003ctd\u003e200 grams\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch4\u003e\u003cbr\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":40508623585378,"sku":"SAK-03217","price":379.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0152\/1581\/files\/Sanpo_g210_front.jpg?v=1737755219"},{"product_id":"kazan-nashiji-sld-wa-gyutou-210mm","title":"Kazan Nashiji SLD Wa-Gyutou 210mm","description":"\u003cp\u003e \u003c\/p\u003e\n\u003ch6\u003e\u003cspan\u003eDescription\u003c\/span\u003e\u003c\/h6\u003e\n\u003cp\u003e \u003cspan data-mce-fragment=\"1\"\u003eOur newest addition to the Kazan collection are forged in Tosa, Japan out of stainless SLD steel. \u003cmeta charset=\"utf-8\"\u003eSLD steel was designed as a cutting steel and is known for its strength, toughness and excellent edge retention. The blades are finished in the nashiji style, hand sharpened and fitted with burnt octagonal oak handles. Kazan is made exclusively for Chubo.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eWhy we love it: these beautiful knives perform like a $300 knife but at a much friendlier price.\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\u003cp\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\u003eOctagonal Burnt Oak Wa-handle\u003cbr\u003e\n\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 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\u003e0.8 mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eHardness (Rockwell scale)\u003c\/td\u003e\n\u003ctd\u003e61\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eEdge \/ Bevel\u003c\/td\u003e\n\u003ctd\u003eDouble (50\/50)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBlade height heel to spine\u003c\/td\u003e\n\u003ctd\u003e45mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch4\u003e\u003cbr\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":"Kazan","offers":[{"title":"Default Title","offer_id":40531593592930,"sku":"KAZ-NSG210","price":203.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0152\/1581\/files\/g210_front.jpg?v=1748952770"},{"product_id":"matsubara-white-1-kurouchi-gyutou-210mm","title":"Matsubara White #1 Kurouchi Gyutou 210mm","description":"\u003ch6\u003e\n\u003cspan\u003eDescription \u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\n\u003c\/h6\u003e\n\u003cdiv\u003e\n\u003cspan class=\"il\"\u003eMatsubara\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003eknives are crafted by Katsuto Tanaka,  a fourth-generation blacksmith working in Omura City, on the island of Kyushu, a region with a history of knife crafting that dates back hundreds of years. \u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eThis line features hammer-forged blades made from a white #1 steel core for excellent edge retention and clad with a softer steel in the san mai style for stain-resistance and ease of sharpening and maintenance.  The knives are fitted with beautiful walnut handles.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cmeta charset=\"utf-8\"\u003e \u003cspan\u003eDue to the unique shape of each knife, wooden sheaths do not fit Matsubara knives.\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cp\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\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003ch6\u003e\u003cbr\u003e\u003c\/h6\u003e\n\u003ch6\u003eSpecifications\u003c\/h6\u003e\n\u003ctable width=\"100%\" cellspacing=\"0\" cellpadding=\"0\" border=\"0\"\u003e\n\u003ccolgroup\u003e \u003c\/colgroup\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eHandle material\u003c\/td\u003e\n\u003ctd\u003eWalnut\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\u003e3.5mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eThickness at tip\u003c\/td\u003e\n\u003ctd\u003e1.3mm\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\u003ctr\u003e\n\u003ctd\u003eBlade Height\u003c\/td\u003e\n\u003ctd\u003e52mm\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\u003eCarbon steel is not stain resistant. Wipe completely dry after use.\u003c\/li\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\u003cspan\u003e \u003c\/span\u003e\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":"Chubo Knives","offers":[{"title":"Default Title","offer_id":41238478880866,"sku":"MAB-W1G210","price":259.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0152\/1581\/files\/DJH_CK_D2_Matsubara_White_G210_Front_0744_edited_copy.jpg?v=1733349661"},{"product_id":"matsubara-ginsan-tsuchime-gyutou-210mm","title":"Matsubara Ginsan Tsuchime Gyutou 210mm","description":"\u003cp\u003e \u003c\/p\u003e\n\u003ch6\u003e\u003cspan\u003eDescription \u003c\/span\u003e\u003c\/h6\u003e\n\u003cdiv\u003e\n\u003cspan\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cspan class=\"il\"\u003eMatsubara\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003eknives are crafted by Katsuto Tanaka,  a fourth-generation blacksmith working in Omura City, on the island of Kyushu, a region with a history of knife crafting that dates back hundreds of years. \u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cmeta charset=\"utf-8\"\u003eThis line features hammer-forged blades made from a Ginsanko core for excellent edge retention and clad with a softer steel in the san mai style for stain-resistance and ease of sharpening and maintenance.  The outer cladding is hand hammered, resulting in a 'tsuchime' pattern on on the blade. Each knife is hand sharpened and fitted with walnut handles.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cmeta charset=\"utf-8\"\u003e \u003cspan\u003eDue to the unique shape of each knife, wooden sheaths do not fit Matsubara knives.\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\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\u003ch6\u003eSpecifications\u003c\/h6\u003e\n\u003ctable width=\"100%\" cellspacing=\"0\" cellpadding=\"0\" border=\"0\"\u003e\n\u003ccolgroup\u003e \u003c\/colgroup\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eHandle material\u003c\/td\u003e\n\u003ctd\u003eWalnut\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\u003e3.5mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eThickness at tip\u003c\/td\u003e\n\u003ctd\u003e1.3mm\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\u003ctr\u003e\n\u003ctd\u003eBlade Height\u003c\/td\u003e\n\u003ctd\u003e52mm\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\u003eCarbon steel is not stain resistant. Wipe completely dry after use.\u003c\/li\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\u003cspan\u003e \u003c\/span\u003e\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":"Chubo Knives","offers":[{"title":"Default Title","offer_id":41240807145570,"sku":"MAB-G3G210","price":299.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0152\/1581\/files\/matsubara_g3_g210.jpg?v=1744780996"},{"product_id":"sakai-takayuki-nashiji-gyutou-210mm","title":"Sakai Takayuki Nashiji Gyutou 210mm","description":"\u003ch6\u003e\u003cspan\u003eDescription \u003c\/span\u003e\u003c\/h6\u003e\n\u003cdiv\u003e\n\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003eThe Sakai Takayuki Nashiji VG10 series is a masterpiece of Japanese craftsmanship, designed for precision and durability in the kitchen. Forged in Japan, this knife features a VG-10 steel blade known for its outstanding edge retention, ensuring long-lasting sharpness with every use. The blade is beautifully finished with a distinctive ‘Nashiji’ pear skin pattern, providing both aesthetic appeal and improved cutting performance. Hand-sharpened for unparalleled precision, this knife is razor sharp straight out of the box.\u003cbr\u003e\u003cbr\u003eThe handle is crafted from high-quality ebony, offering a sleek, sophisticated look and a comfortable, ergonomic design. This special shape ensures a secure grip, making it easier to handle for long periods, providing balance and control with every slice. Whether you’re a professional chef or a passionate home cook, the Sakai Takayuki Nashiji VG10 Knife brings together tradition, performance, and elegance in one exceptional tool.\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cp\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\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003ch6\u003e\u003cbr\u003e\u003c\/h6\u003e\n\u003ch6\u003eSpecifications\u003c\/h6\u003e\n\u003ctable style=\"height: 137.157px;\" border=\"0\" cellpadding=\"0\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ccolgroup\u003e \u003c\/colgroup\u003e\n\u003ctbody\u003e\n\u003ctr style=\"height: 19.5938px;\"\u003e\n\u003ctd style=\"height: 19.5938px;\"\u003eHandle material\u003c\/td\u003e\n\u003ctd style=\"height: 19.5938px;\"\u003eEbony\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 19.5938px;\"\u003e\n\u003ctd style=\"height: 19.5938px;\"\u003eBlade length\u003c\/td\u003e\n\u003ctd style=\"height: 19.5938px;\"\u003e210mm (8.2\")\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 19.5938px;\"\u003e\n\u003ctd style=\"height: 19.5938px;\"\u003eThickness at spine\u003c\/td\u003e\n\u003ctd style=\"height: 19.5938px;\"\u003e2mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 19.5938px;\"\u003e\n\u003ctd style=\"height: 19.5938px;\"\u003eThickness at tip\u003c\/td\u003e\n\u003ctd style=\"height: 19.5938px;\"\u003e1.3mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 19.5938px;\"\u003e\n\u003ctd style=\"height: 19.5938px;\"\u003eHardness (Rockwell scale)\u003c\/td\u003e\n\u003ctd style=\"height: 19.5938px;\"\u003e60\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 19.5938px;\"\u003e\n\u003ctd style=\"height: 19.5938px;\"\u003eBevel \/ Edge\u003c\/td\u003e\n\u003ctd style=\"height: 19.5938px;\"\u003eDouble (50\/50)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 19.5938px;\"\u003e\n\u003ctd style=\"height: 19.5938px;\"\u003eBlade Height\u003c\/td\u003e\n\u003ctd style=\"height: 19.5938px;\"\u003e50mm\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\u003cspan\u003e \u003c\/span\u003e\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":41792797704290,"sku":"SAK-VNG210","price":219.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0152\/1581\/files\/nashijig2101.jpg?v=1741321458"},{"product_id":"sakai-takayuki-17-layer-gyutou-210mm","title":"Sakai Takayuki 17 layer Damascus Gyutou 210mm","description":"\u003ch6\u003e\u003cb\u003eDescription \u003c\/b\u003e\u003c\/h6\u003e\n\u003cp\u003e\u003cb\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cspan\u003eSakai Takayuki 17\u003cspan\u003e layer VG10 Damascus\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cdiv\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp data-start=\"88\" data-end=\"535\"\u003eThe Sakai Takayuki 17 Layer Collection features folded Damascus steel with an AUS10 cutting core—an excellent all-around steel prized for its edge retention, strength, durability, and stain resistance. Each blade is hand-hammered to enhance food release, improve structural integrity, and showcase its artisanal character. Medium in weight and finished with sleek black wood handles, these knives offer a refined balance of performance and beauty.\u003c\/p\u003e\n\u003cp data-start=\"537\" data-end=\"765\" data-is-last-node=\"\" data-is-only-node=\"\"\u003e\u003cstrong data-start=\"537\" data-end=\"558\"\u003eWhy we love them:\u003c\/strong\u003e The 17 Layer Collection is versatile, visually striking, and exceptionally reliable. It’s a smart choice for cooks of any skill level and an impressive gift for anyone who appreciates quality craftsmanship.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cspan\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\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\u003cdiv\u003e\n\u003cspan\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cspan\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\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\u003ePressed 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 at spine\u003c\/td\u003e\n\u003ctd\u003e1.7 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\u003e60\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\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":42292878180450,"sku":"SAK-14180","price":176.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0152\/1581\/files\/17lgfront.jpg?v=1762406491"},{"product_id":"sakai-takayuki-tus-gyutou-210mm","title":"Sakai Takayuki TUS AUS8 Gyutou 210mm (8.2\")","description":"\u003ch6\u003e\u003cb\u003eDescription \u003c\/b\u003e\u003c\/h6\u003e\n\u003cp\u003e\u003cb\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cspan\u003eSakai Takayuki TUS AUS8\u003c\/span\u003e\u003c\/span\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cdiv\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp data-end=\"437\" data-start=\"91\"\u003eThe Sakai Takayuki TUS line is forged from Japanese-made AUS8 stainless steel, a material prized for its balanced combination of rust resistance, sharpness, and ease of sharpening. Along with chromium for stain resistance, AUS8 steel includes vanadium, which adds toughness and helps the blade maintain its edge.\u003c\/p\u003e\n\u003cp data-end=\"599\" data-start=\"439\"\u003eOverall, the TUS series offers a keen edge with low-maintenance care. A two-tone wooden handle completes the design, giving these knives a refined, modern look.\u003c\/p\u003e\n\u003cp data-is-only-node=\"\" data-is-last-node=\"\" data-end=\"730\" data-start=\"601\"\u003e\u003cstrong data-end=\"622\" data-start=\"601\"\u003eWhy we love them:\u003c\/strong\u003e\u003cbr data-end=\"625\" data-start=\"622\"\u003eThis line is a reliable choice for cooks of all experience levels and makes a wonderful, thoughtful gift.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv\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\u003cdiv\u003e\n\u003cspan\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cspan\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\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\u003ePressed 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 at spine\u003c\/td\u003e\n\u003ctd\u003e1.7 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\u003e59\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBevel \/ Edge\u003c\/td\u003e\n\u003ctd\u003eDouble (70\/30)\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\u003c\/ul\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":42292882669666,"sku":"SAK-16612","price":125.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0152\/1581\/files\/TUSGyutoufront.jpg?v=1762406454"},{"product_id":"kazan-ginsan-nawame-gyutou-210mm","title":"Kazan Ginsan Nawame Gyutou 210mm","description":"\u003ch6\u003e\u003cspan\u003eDescription\u003c\/span\u003e\u003c\/h6\u003e\n\u003cp\u003e\u003cspan\u003eOur newest addition to the Kazan collection are forged in Tosa, Japan out of stainless Ginsan (silver 3) steel. Ginsan is known for being a tough steel with excellent edge retention and easy maintenance. The blades are etched with a beautiful \u003cem\u003enawame \u003c\/em\u003erope pattern, hand sharpened and fitted with octagonal oak handles. Kazan is made exclusively for Chubo.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWhy we love it: these beautiful knives perform like a $300 knife but at a much friendlier price.\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\u003cp\u003e\u003cbr\u003e\u003c\/p\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\u003eOctagonal Oak Wa-handle\u003cbr\u003e\n\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 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\u003e0.8 mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eHardness (Rockwell scale)\u003c\/td\u003e\n\u003ctd\u003e61\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eEdge \/ Bevel\u003c\/td\u003e\n\u003ctd\u003eDouble (50\/50)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBlade height heel to spine\u003c\/td\u003e\n\u003ctd\u003e45mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch4\u003e\u003cbr\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":"Kazan","offers":[{"title":"Default Title","offer_id":42378100047970,"sku":"KAZ-NWG210","price":240.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0152\/1581\/files\/KazanG3nawameG210_front.jpg?v=1771233551"}],"url":"https:\/\/www.chuboknives.com\/collections\/gyutou-210mm.oembed","provider":"Chubo Knives","version":"1.0","type":"link"}