These Saya's are designed to protect your knife while being stored in drawers, knife rolls or anywhere else they could possibly be damaged. They are hand made in Japan from magnolia or ho wood.
They are designed to fit knives from Ryusen Hamono and fit each line of knives perfectly. The Bunka knife shapes listed on our site will fit in the Santoku Saya's. They also fit many other knives that are not made by Ryusen so feel free to reach out to us to find out if the knife you're interested in purchasing will fit into one of these saya's. (info@sharpknifeshop.com)
If you purchase a knife and a saya at the same we will assume they are meant to go together and will make sure the saya fits the knife properly and make any adjustments if necessary. If the saya is not the appropriate fit for the knife we will contact you with next steps if necessary.
Blade Length
210 mm
Total Length
340 mm
Steel
SLD Stainless clad
Handle
Ebony
Ferrule
N/A
Rockwell
61-62
Height Spine to Heel
50 mm
Width at spine
1.5 mm
Weight
145 grams
The Blacksmith
Hatsukokoro brings in masters of smithing, sharpening, and handle making to ensure quality, and a high attention to detail on their knives, so you know that you will be getting an amazing work knife. Based out of the industrial city of Amagasaki , Hyogo Prefecture, Japan, Hatsukokoro offers a wide breadth of handcrafted blades, sourcing from a variety of knife making regions across Japan. Their offerings are diverse in price point and profile, making them a great option for both industry guys and home cooks.
The KnifeThe Gyuto is an all purpose knife and the Japanese equivalent to the western chef's knife; 210mm is the equivalent of the standard 8 inch variation of that knife. From slicing, dicing, chopping, and carving the Gyuto can do it all. It is without question, the most versatile knife shape available and a great choice for both home cooks and professionals.
Knife Care (Stainless Steel)
Although this knife is made from semi stainless steel we do still encourage our customers to keep their knives as dry and clean as possible.
NO DISHWASHER - the high heat will ruin the wooden handle.
Wash and dry by hand using regular dish soap and warm water using a none abrasive sponge or cloth.
Ensure the knife is dry before being put away for storage and ensure the edge of the knife is protected to avoid any unnecessary dulling.
Avoid Bones, Frozen foods, nuts and hard candies or anything other than fruits, vegetables and proteins.
Click the links below for more information on the knives included :
Petty 140 mm
Bunka 170 mm
The Blacksmith
Nigara Hamono is located in Hirosaki city, Aomori Prefecture, on the west coast of the very northern tip of the main island of Honshu, Japan. Their family has a 350 year old history of making knives and swords and more recently has expanded into structural steel beams for use in construction. Tsuyoshi Yoshizawa stands as the 8th generation smith in the lineage of blacksmiths at Nigara Hamono and creates knives with his younger brother and two other craftsmen.
Nigara Hamono knives are characterized by their signature tsuchime pattern, as well as play with stainless damascus. These knives stand out for their aesthetic appeal, thinness behind the edge, and functionality, given they make their steel in house, and work primarily with high powdered stainless steels. They produce uniquely versatile profiles, ranging from very flat “kiritsuke nakiris” to aggressively curved “kiritsuke gyutos”.
Knife Care (Stainless Clad)
This knife is made from 3 layers of steel using a technique called Sanmai (Forge welding). It involves laminating a piece of Carbon steel with two pieces of Stainless steel giving the knife all the benefits of the carbon steel (Edge retention, ease of sharpening, cutting feel) and the Ease of Maintenance from Stainless steel. 2-3 millimeters of the carbon steel is exposed at the edge of the knife and is susceptible to rust and discouloration if not properly maintained.
Simply Wipe the knife with a damp cloth immediately after use to keep it from rusting or discouloring.
Wash with regular dish soap and warm water using a none abrasive sponge or cloth.
Never put your knife in the Dishwasher. The extreme heat will ruin the wooden handle.
Highly acidic ingredients (Onions, Tomatoes, Citrus) Will cause rust and oxidation to happen faster, thus the user must ensure the knife is wiped clean immediately after working with such an ingredient.
Should any rust form it can be removed using a rust eraser or a mixture of Baking soda and water to simply scrub it clean.
Avoid Bones, Frozen foods, nuts and hard candies, parmesan rinds, woody stems or anything other than fruits, vegetables and proteins.
Click the links below for more information on the knives in this set :
Hatsukokoro Hikari Petty 130 mm
Hatsukokoro Hikari Gyuto 195 mm
The Blacksmith
Hatsukokoro brings in masters of smithing, sharpening, and handle making to ensure quality, and a high attention to detail on their knives, so you know that you will be getting an amazing work knife. Based out of the industrial city of Amagasaki , Hyogo Prefecture, Japan, Hatsukokoro offers a wide breadth of handcrafted blades, sourcing from a variety of knife making regions across Japan. Their offerings are diverse in price point and profile, making them a great option for both industry guys and home cooks.
The Shape
The Gyuto is an all purpose knife and the Japanese equivalent to the western chef's knife; 210mm is the equivalent of the standard 8 inch variation of that knife. From slicing, dicing, chopping, and carving the Gyuto can do it all. It is without question, the most versatile knife shape available and a great choice for both home cooks and professionals.
The petty knife is great for all the little random tasks you come across in your day to day life in the kitchen. If you're a professional looking for something compact and nimble you can use on the line during service, perform various butchery tasks and small vegetable prep this is a great option. Likewise if you're a home cook these make great knives to leave out on the counter during the day to help with small breakfast and lunch tasks like cutting up fruit, maybe slicing a tomato and cutting a sandwich in half, before getting the Chef's knife out for larger dinner prep. These are great little knives that are an essential for both home cooks and professionals.
Knife Care (Stainless Steel)
Although this knife is made from semi stainless steel we do still encourage our customers to keep their knives as dry and clean as possible.
NO DISHWASHER - the high heat will ruin the wooden handle.
Wash and dry by hand using regular dish soap and warm water using a none abrasive sponge or cloth.
Ensure the knife is dry before being put away for storage and ensure the edge of the knife is protected to avoid any unnecessary dulling.
Avoid Bones, Frozen foods, nuts and hard candies or anything other than fruits, vegetables and proteins.
Blade Length
190 mm
Total Length
293 mm
Steel
Aogami (Blue #2) w/ Stainless Clad
Handle
Maple
Ferrule
Steel Cap
Rockwell
61-62 HRC
Height Spine to heel
93 mm
Width at Spine
4.5 mm
Weight
389 grams
These cleavers from Hatsukokoro are great all purpose knives, but not to be confused with a heavy chopping bone cleaver. With plenty of knuckle clearance and some good weight behind the edge these are a choppers dream, ready to fly through huge piles of prep and keep on kicking! These are the thinner of the two cleavers we have through the shop and are a bit more nimble despite their larger size.
Knife Care (Stainless Clad)
Never twist or torque your knife on a cutting board or in an ingredient, this WILL cause your knife to chip. Use your knife in an up and down, forward and backward cutting motion.
This knife is made from 3 layers of steel using a technique called Sanmai (Forge welding). It involves laminating a piece of Carbon steel with two pieces of Stainless steel giving the knife all the benefits of the carbon steel (Edge retention, ease of sharpening, cutting feel) and the Ease of Maintenance from Stainless steel. 2-3 millimeters of the carbon steel is exposed at the edge of the knife and is susceptible to rust and discouloration if not properly maintained.
Simply Wipe the knife with a damp cloth immediately after use to keep it from rusting or discouloring.
Wash with regular dish soap and warm water using a none abrasive sponge or cloth.
Never put your knife in the Dishwasher. The extreme heat will ruin the wooden handle.
Highly acidic ingredients (Onions, Tomatoes, Citrus) Will cause rust and oxidation to happen faster, thus the user must ensure the knife is wiped clean immediately after working with such an ingredient.
Should any rust form it can be removed using a rust eraser or a mixture of Baking soda and water to simply scrub it clean.
Avoid Bones, Frozen foods, nuts and hard candies or anything other than fruits, vegetables and proteins.
Blade Length
170 mm
Total Length
310 mm
Steel
SLD Stainless Clad
Handle
Ebony
Ferrule
N/A
Rockwell
61-62
Height Spine to Heel
46 mm
Width at spine
1.4 mm
Weight
125 grams
The Blacksmith
Hatsukokoro brings in masters of smithing, sharpening, and handle making to ensure quality, and a high attention to detail on their knives, so you know that you will be getting an amazing work knife. Based out of the industrial city of Amagasaki , Hyogo Prefecture, Japan, Hatsukokoro offers a wide breadth of handcrafted blades, sourcing from a variety of knife making regions across Japan. Their offerings are diverse in price point and profile, making them a great option for both industry guys and home cooks.
The Knife Santoku translates to three virtues. Meat, fish, and vegetables, or slicing, dicing, and chopping. No matter what way you look at it, it implies the versatility of the knife. While you sacrifice some of the slicing capability of a larger gyuto, don't be fooled by its size, the santoku can get 99% of your kitchen tasks done without breaking a sweat, which is probably why its the most popular shape in Japanese home kitchens.
Knife Care (Stainless Steel)
Although this knife is made from semi stainless steel we do still encourage our customers to keep their knives as dry and clean as possible.
NO DISHWASHER - the high heat will ruin the wooden handle.
Wash and dry by hand using regular dish soap and warm water using a none abrasive sponge or cloth.
Ensure the knife is dry before being put away for storage and ensure the edge of the knife is protected to avoid any unnecessary dulling.
Avoid Bones, Frozen foods, nuts and hard candies or anything other than fruits, vegetables and proteins.
Click the links below for more information on the knives in this set :
Hatsukokoro Hikari Petty 130 mm
Hatsukokoro Hikari Santoku 170 mm
Hatsukokoro Hikari Nakiri 160 mm
Hatsukokoro Hikari Gyuto 195 mm
Black Leather Tilt Stand
The Blacksmith
Hatsukokoro brings in masters of smithing, sharpening, and handle making to ensure quality, and a high attention to detail on their knives, so you know that you will be getting an amazing work knife. Based out of the industrial city of Amagasaki , Hyogo Prefecture, Japan, Hatsukokoro offers a wide breadth of handcrafted blades, sourcing from a variety of knife making regions across Japan. Their offerings are diverse in price point and profile, making them a great option for both industry guys and home cooks.
The Shape
The Nakiri is designed as a vegetable knife, its flat profile and tall blade make using an up and down, push and pull chopping motion very easy and its large surface area makes it a great scoop. Great for vegetarians and vegans or anyone who finds themselves chopping up large amounts of vegetables.
The petty knife is great for all the little random tasks you come across in your day to day life in the kitchen. If you're a professional looking for something compact and nimble you can use on the line during service, perform various butchery tasks and small vegetable prep this is a great option. Likewise if you're a home cook these make great knives to leave out on the counter during the day to help with small breakfast and lunch tasks like cutting up fruit, maybe slicing a tomato and cutting a sandwich in half, before getting the Chef's knife out for larger dinner prep. These are great little knives that are an essential for both home cooks and professionals.
The Gyuto is an all purpose knife and the Japanese equivalent to the western chef's knife; 210mm is the equivalent of the standard 8 inch variation of that knife. From slicing, dicing, chopping, and carving the Gyuto can do it all. It is without question, the most versatile knife shape available and a great choice for both home cooks and professionals.
Santoku translates to three virtues. Meat, fish, and vegetables, or slicing, dicing, and chopping. No matter what way you look at it, it implies the versatility of the knife. While you sacrifice some of the slicing capability of a larger gyuto, don't be fooled by its size, the santoku can get 99% of your kitchen tasks done without breaking a sweat, which is probably why its the most popular shape in Japanese home kitchens.
Knife Care (Stainless Steel)
Although this knife is made from semi stainless steel we do still encourage our customers to keep their knives as dry and clean as possible.
NO DISHWASHER - the high heat will ruin the wooden handle.
Wash and dry by hand using regular dish soap and warm water using a none abrasive sponge or cloth.
Ensure the knife is dry before being put away for storage and ensure the edge of the knife is protected to avoid any unnecessary dulling.
Avoid Bones, Frozen foods, nuts and hard candies or anything other than fruits, vegetables and proteins.
Blade Length
175 mm
Total Length
330 mm
Steel
SPG STRIX
Handle
Stabilized Poplar
Ferrule
N/A
Rockwell
65
Height Spine to heel
47 mm
Width at Spine
2.03 mm
Weight
140 grams
Bevel
Double (50/50)
Ryusen Hamono
Ryusen Hamono is another fantastic maker working out of their shop in Echizen City, Fukui Prefecture, Japan. They fully embrace the tradition of the region and take great pride in every step of the knife making process. They produce knives with excellent fit & finish, and sharpness that are absolutely beautiful to look at and hold. Winners of numerous design awards and supporters of the Japanese national team at the Bocuse D'or their knives are popular with professional chefs and home cooks alike.
Ryusen Hamono works primarily with SG2/R2, a high powder stainless steel that is very hard and grinds super thin behind the edge. The blades generally have a shorter blade height, which makes them great for precise slicing tasks. Their profiles vary quite a bit, from aggressive sweeping k-tips to more traditional yet modern gyuto shapes. The blades are very consistent, as they employ both modern and traditional techniques, each blade is hand sharpened and impeccably sharp out of the box. Every handle has a unique pattern, particularly the Blazen line, which has a distinctly comfortable taper, compared to the Tanganryu line, which is a hybrid western micarta handle, also with a smooth finish.
From the Ryusen Hamono Website...
"Blade made of new material "SPG STRIX®" that enables the highest level of sharpness.The blade is made of new material "SPG STRIX®" that embodies traditional Japanese steel forging techniques. The new material "SPG STRIX®" has the same workability and durability as conventional stainless steel powder steel, but has a hardening hardness of HRC65, the highest level of hardness of stainless steel blade steel. It exhibits optimal performance for knives, such as "best sharpness brought by high hardness," "ease of sharpening and edge attachment like carbon steel," and "excellent corrosion resistance and toughness."The beautiful blade shape reminiscent of the curve of a Japanese sword maintains an appropriate space between the handle and the cutting board, creating an innovative style that allows it to smoothly cut into ingredients with little force.The shimmering pattern at the boundary between the blade and the handle is applied by hand by craftsmen one by one, and is inspired by flames (blazes) that express the maker's passion for craftsmanship and the user's passion for cooking."The Knife
The Nakiri is designed to be used as a vegetable chopping knife. It's flat blade profile means that the majority of the blade contacts the cutting board when using an up and down chopping motion which helps prevent those "stuck together-vegetable accordion" things from occurring. They also feature a nice tall blade which provides tons of travel for your guide hand when using that up and down chopping motion. They should not be confused with a meat cleaver and should never be used to cut through bones.
Knife Care (Stainless Steel)
Although this knife is made from stainless steel we do still encourage our customers to keep their knives as dry and clean as possible.
NO DISHWASHER - the high heat will ruin the wooden handle.
Wash and dry by hand using regular dish soap and warm water using a none abrasive sponge or cloth.
Ensure the knife is dry before being put away for storage and ensure the edge of the knife is protected to avoid any unnecessary dulling.
Avoid Bones, Frozen foods, nuts and hard candies or anything other than fruits, vegetables and proteins.
Blade Length
220 mm
Total Length
370 mm
Steel
White #2 carbon steel
Handle
Magnolia
Ferrule
Buffalo Horn
Rockwell
61-62
Height Spine to heel
45 mm
Width at Spine
2.9 mm
Weight
148 grams
Bevel
Double (50/50)
Blade Length
135 mm
Total Length
245mm
Steel
AUS-10
Handle
Pakka wood
Ferrule
Welded Steel
Rockwell
60-61
Height Spine to heel
28 mm
Width at Spine
1.69 mm
Weight
80 grams
Bevel
Double (50/50)
TsunehisaTsunehisa seeks to make great knives at affordable prices and while they aren't completely handmade (They are machine forged), many of the knife making processes are done by hand giving it the fantastic fit & finish, high performance, and fantastic consistency. These knives are fantastic for the home cook or the professional looking for fantastic performance, easy maintenance and beautiful aesthetics. The KnifeThe petty knife is great for all the little random tasks you come across in your day to day life in the kitchen. If you're a professional looking for something compact and nimble you can use on the line during service, perform various butchery tasks and small vegetable prep this is a great option. Likewise if you're a home cook these make great knives to leave out on the counter during the day to help with small breakfast and lunch tasks like cutting up fruit, maybe slicing a tomato and cutting a sandwich in half, before getting the Chef's knife out for larger dinner prep. These are great little knives that are an essential for both home cooks and professionals.
Knife Care (Stainless Steel)
Although this knife is made from stainless steel we do still encourage our customers to keep their knives as dry and clean as possible.
NO DISHWASHER - the high heat will ruin the wooden handle.
Wash and dry by hand using regular dish soap and warm water using a none abrasive sponge or cloth.
Ensure the knife is dry before being put away for storage and ensure the edge of the knife is protected to avoid any unnecessary dulling.
Avoid Bones, Frozen foods, nuts and hard candies or anything other than fruits, vegetables and proteins.
Click the links below for more information on the knives in this set :
Hatsukokoro Hikari Petty 130 mm
Hatsukokoro Hikari Santoku 170 mm
Hatsukokoro Hikari Gyuto 195 mm
The Blacksmith
Hatsukokoro brings in masters of smithing, sharpening, and handle making to ensure quality, and a high attention to detail on their knives, so you know that you will be getting an amazing work knife. Based out of the industrial city of Amagasaki , Hyogo Prefecture, Japan, Hatsukokoro offers a wide breadth of handcrafted blades, sourcing from a variety of knife making regions across Japan. Their offerings are diverse in price point and profile, making them a great option for both industry guys and home cooks.
The Shape
Santoku translates to three virtues. Meat, fish, and vegetables, or slicing, dicing, and chopping. No matter what way you look at it, it implies the versatility of the knife. While you sacrifice some of the slicing capability of a larger gyuto, don't be fooled by its size, the santoku can get 99% of your kitchen tasks done without breaking a sweat, which is probably why its the most popular shape in Japanese home kitchens.
The petty knife is great for all the little random tasks you come across in your day to day life in the kitchen. If you're a professional looking for something compact and nimble you can use on the line during service, perform various butchery tasks and small vegetable prep this is a great option. Likewise if you're a home cook these make great knives to leave out on the counter during the day to help with small breakfast and lunch tasks like cutting up fruit, maybe slicing a tomato and cutting a sandwich in half, before getting the Chef's knife out for larger dinner prep. These are great little knives that are an essential for both home cooks and professionals.
The Gyuto is an all purpose knife and the Japanese equivalent to the western chef's knife; 210mm is the equivalent of the standard 8 inch variation of that knife. From slicing, dicing, chopping, and carving the Gyuto can do it all. It is without question, the most versatile knife shape available and a great choice for both home cooks and professionals.
Knife Care (Stainless Steel)
Although this knife is made from semi stainless steel we do still encourage our customers to keep their knives as dry and clean as possible.
NO DISHWASHER - the high heat will ruin the wooden handle.
Wash and dry by hand using regular dish soap and warm water using a none abrasive sponge or cloth.
Ensure the knife is dry before being put away for storage and ensure the edge of the knife is protected to avoid any unnecessary dulling.
Avoid Bones, Frozen foods, nuts and hard candies or anything other than fruits, vegetables and proteins.
Click the links below for more information on the knives included in this combo :
Nakiri 165 mm
Santoku 165 mm
The Blacksmith
Hatsukokoro brings in masters of smithing, sharpening, and handle making to ensure quality, and a high attention to detail on their knives, so you know that you will be getting an amazing work knife.
The Hayabusa series is a new offering from Hatsukokoro and we are so excited to have them in the shop! This line comes to us from Seki City, Gifu Prefecture, Japan – imbued by its Falcon namesake, these knives are super light and thin, putting them on the laser-y side for sure. They have a curvier profile, making them great for rocking through ingredients, like herbs and garlic. Excellent value, factory made knives – perfect choice for the working chef or home cook who does not want to break the bank.
Knife Care (Stainless Steel)
Although this knife is made from stainless steel we do still encourage our customers to keep their knives as dry and clean as possible.
NO DISHWASHER - the high heat will ruin the wooden handle.
Wash and dry by hand using regular dish soap and warm water using a none abrasive sponge or cloth.
Ensure the knife is dry before being put away for storage and ensure the edge of the knife is protected to avoid any unnecessary dulling.
Avoid Bones, Frozen foods, nuts and hard candies or anything other than fruits, vegetables and boneless proteins.
Blade Length
238 mm
Total Length
385 mm
Steel
VG-10 Stainless
Handle
Micarta
Ferrule
Welded Steel
Rockwell
60
Height Spine to heel
47 mm
Width at Spine
2.06 mm
Weight
252 grams
Bevel
Double (50/50)
Ryusen Hamono
Ryusen Hamono is another fantastic maker working out of Echizen City. They fully embrace the tradition of the region and take great pride in every step of the knife making process. They produce knives with excellent fit & finish, and sharpness that are absolutely beautiful to look at and hold. Winners of numerous design awards and supporters of the Japanese national team at the Bocuse D'or their knives are popular with professional chef's and home cooks alike.
From the Ryusen Hamono Website...
— Hammered Damascus kitchen knife pursuing glittering beauty and sharpness to an absolute maximum —Hammered Damascus steel carefully polished by artisans is used. A high-end steel material VG-10 is used as the core (steel), which is sandwiched by 33-layer Damascus steel made by laminating and forging alternate soft and hard stainless steel sheets, achieving long-lasting sharpness. The beautiful hammered surface asperities create an air layer between the food and the blade, making the cut pieces easy to separate from the blade.
In creating the Tangan RYU Premium Series, we studied the grip, the weight balance and other factors while assuming various methods of food preparation based on opinions from professional cooks to make improvements into details. These improvements and careful handwork by artisans finally brought about a kitchen knife that alleviates users’ fatigue or pain even during extended periods of use, providing dramatically improved usability. Try this beautiful high-class model that features excellent sharpness, resistance to rust, durability and practicality.[Product receiving the Good Design Award in 2016]
The Knife
The Tanganryu line features gorgeous black mircata handles with a full welded stainless steel tang, and ferrule where these knives balance. This balance point is more typical of European style cutlery so if you're interested in Japanese steel with a French/German feel these are a great option. Equally beautiful is the Tsuchime finish and Damascus pattern made from VG-10 stainless steel providing easy maintenance. The fit and finish is as close to perfect as we've seen and no detail has been overlooked, including the packaging for those who appreciate a nice knife box! ;)
The Gyuto is an essential for any professional cook/chef and for any home cook that is comfortable with it's length. It is the most versatile knife available and it can be used for almost any task you might come across. Adept and chopping larger vegetables and performing more intricate cuts and garnishes because of the tall blade while the length of the blade allows it to perform well at slicing.
Knife Care (Stainless Steel)
Although this knife is made from stainless steel we do still encourage our customers to keep their knives as dry and clean as possible.
NO DISHWASHER - the high heat will ruin the wooden handle.
Wash and dry by hand using regular dish soap and warm water using a none abrasive sponge or cloth.
Ensure the knife is dry before being put away for storage and ensure the edge of the knife is protected to avoid any unnecessary dulling.
Avoid Bones, Frozen foods, nuts and hard candies or anything other than fruits, vegetables and proteins.
Blade Length
270 mm
Total Length
400 mm
Steel
Mono Semi-Stainless Steel
Handle
Rosewood w/ rivets
Rockwell
60
Height Spine to heel
70 mm
Width at Spine
2.86 mm
Weight
348 g
Bevel
Double (80/20)**
The Blacksmith
Masahiro knives come to us from Seki City, Gifu Prefecture, Japan -- a region renowned for its production of kitchen knives. The Mono construction Semi-Stainless Steel is a unclassified stainless steel made for Masahiro, designed for everyday kitchen use. These blades carry comfortable rosewood western style handles and are excellent value, given they are factory made knives, they are made efficiently and the result is a consistent product, at an approachable price point for the home cook and professional chef alike!
Masahiro describes this as a "wide butcher" knife, but we like to think of it as a heftier gyuto, with its tall blade height and long blade length, it's extremely versatile as your one and done knife!
**Since the cutting edge for the Masahiro lines are ground asymmetrically (80% on the right side and 20% on the left side), these knives are more suited for right hand use. The benefit of this over a symmetrical 50/50 grind is that you will feel like it is sharper, particularly through softer ingredients, such as delicate protein like fish filets, and boneless chicken breasts. This line comes incredibly sharp out of box, and is quite thin behind the edge -- any heavy-handedness and twisting/torquing/scraping motion may result in chipping.
The Knife
The Gyuto is the Japanese equivalent to the chef's knife and is the most versatile knife available. An essential for the professional cook/chef they can handle a wide variety of tasks including vegetable chopping, more intricate vegetable prep and slicing proteins.
Knife Care (Stainless Steel)
Although this knife is made from stainless steel we do still encourage our customers to keep their knives as dry and clean as possible.
NO DISHWASHER - the high heat will ruin the wooden handle.
Wash and dry by hand using regular dish soap and warm water using a none abrasive sponge or cloth.
Ensure the knife is dry before being put away for storage and ensure the edge of the knife is protected to avoid any unnecessary dulling.
Avoid Bones, Frozen foods, nuts and hard candies or anything other than fruits, vegetables and proteins.
Simply Wipe the knife with a damp cloth immediately after use to keep it from rusting or discouloring.
Never put your knife in the Dishwasher. The extreme heat will ruin the wooden handle.
Highly acidic ingredients (Onions, Tomatoes, Citrus) Will cause rust and oxidation to happen faster, thus the user must ensure the knife is wiped clean immediately after working with such an ingredient.
Should any rust form it can be removed using a rust eraser or a mixture of Baking soda and water to simply scrub it clean.
Blade Length
180 mm
Total Length
285 mm
Steel
Mono Carbon Steel
Handle
Wooden
Ferrule
Metal
Rockwell
59-60
Height Spine to heel
82 mm
Width at Spine
1.85 mm
Weight
237 grams
Bevel
Double
Chan Chi Kee has supplied the restaurant industry with their versatile range of kitchen cutlery, easily recognized in Chinese butcher shops and restaurants worldwide.
Hand Made in Hong Kong.
The Shape
The Scraping knife from CCK is meant to be used to butcher poultry, slice meats and even vegetables! It's thin and light despite its tall blade, so remember to go between joints, not through bones!
Knife Care (Iron Clad)
This Knife is made from 3 layers of material; A layer of iron on each side protecting a layer of carbon steel at the core, in a process referred to as Sanmai or forge welding. Iron and carbon steel are both susceptible to rust and must be kept dry and clean at all time’s to avoid oxidation and discolouration.
Simply wipe the knife with a damp cloth immediately after use.
Wash with regular dish soap and warm water using a none abrasive sponge or cloth.
Never put your knife in the dishwasher! The extreme heat will ruin the wooden handle.
Highly acidic ingredients (Onions, Tomatoes, Citrus) Will cause rust and oxidation to happen faster, thus the user must ensure the knife is wiped clean immediately after working with such an ingredient.
Should any rust form it can be removed using a rust eraser or a mixture of Baking soda and water to simply scrub it clean.
Avoid Bones, Frozen foods, nuts and hard candies or anything other than fruits, vegetables and proteins.
Blade Length
180 mm
Total Length
265 mm
Steel
Ginsan Stainless
Handle
Rosewood
Ferrule
Buffalo Horn
Rockwell
62 HRC
Height Spine to heel
35 mm
Width at Spine
2 mm
Weight
74 g
Bevel
Double (50/50)
The Blacksmith
Kenshiro Hatono is a young and very talented smith who was working as an apprentice under Katsuyasu Kamo in the Takefu knife village for about 6 years. He recently opened his own business and has begun producing knives under his own name. We are very excited to have his knives in our shop and look forward to seeing him grow as a smith over the coming years. He is able to work with a variety of steels, can produce many different finishes and along with his excellent edge geometry we are expecting big things from him!
The Shape
The Bunka can be thought of as the edgier cousin of the Santoku. They serve the same purpose as each other, being general purpose knives at the medium size range and are great for anyone looking for something slightly smaller than a Gyuto that remains very versatile. The more aggressively shaped tip referred to as a "reverse tanto" or "K" tip is largely an aesthetic difference but I do find it very helpful when performing a brunoise on shallots or garlic for instance, the shape and extra height it provides near the tip of the knife give me a stronger sense of comfort when performing such a task.
Knife Care (Stainless Steel)
Although this knife is made from stainless steel we do still encourage our customers to keep their knives as dry and clean as possible.
NO DISHWASHER - the high heat will ruin the wooden handle.
Wash and dry by hand using regular dish soap and warm water using a none abrasive sponge or cloth.
Ensure the knife is dry before being put away for storage and ensure the edge of the knife is protected to avoid any unnecessary dulling.
Avoid Bones, Frozen foods, nuts and hard candies or anything other than fruits, vegetables and proteins.
Blade Length
305 mm
Total Length
470 mm
Steel
Aogami (Blue Super)
Handle
Magnolia
Ferrule
Buffalo Horn
Rockwell
65
Height Spine to heel
60 mm
Width at Spine
4.53 mm
Weight
372 grams
Bevel
Double (50/50)
Teruyasu Fujiwara
"I want to create amazing and inspirational knives that appeal to the hearts of the users." Well, Fujiwara-san, I think it's safe to say you have done just that!
Fujiwara-san is a pioneer in what we would refer to as the New age of Japanese cutlery production and is credited with expanding the forge welding technique to stainless steels creating what we call now a stainless clad knife. This technique was originally only used to laminate Iron over a harder piece of carbon steel creating an Iron clad knife, this style is still used today and is still very popular but can be difficult to maintain. A stainless clad knife has all the benefits of stainless steel and carbon steel mixed into one awesome package. The Knife
Knives from the Denka series are highly sought after by professional chefs and home cooks alike because of their amazing sharpness, edge retention and cutting feel. They have gorgeous kurouchi/tsuchime finish that give them a mysterious and rustic finish, just begging you to pick it up and cut with it. Another special and unique thing about the denka series is the notch in the choil which makes this knife beyond comfortable to hold especially when using a pinch grip.
It should be noted that these knives are very thin behind the edge and are more prone to chipping than the average Japanese knife. Please thoroughly read the care instructions below before considering a purchase.
Knife Care (Stainless Clad)
Never twist or torque your knife on a cutting board or in an ingredient, this WILL cause your knife to chip. Use your knife in an up and down, forward and backward cutting motion.
This knife is made from 3 layers of steel using a technique called Sanmai (Forge welding). It involves laminating a piece of Carbon steel with two pieces of Stainless steel giving the knife all the benefits of the carbon steel (Edge retention, ease of sharpening, cutting feel) and the Ease of Maintenance from Stainless steel. 2-3 millimeters of the carbon steel is exposed at the edge of the knife and is susceptible to rust and discouloration if not properly maintained.
Simply Wipe the knife with a damp cloth immediately after use to keep it from rusting or discouloring.
Wash with regular dish soap and warm water using a none abrasive sponge or cloth.
Never put your knife in the Dishwasher. The extreme heat will ruin the wooden handle.
Highly acidic ingredients (Onions, Tomatoes, Citrus) Will cause rust and oxidation to happen faster, thus the user must ensure the knife is wiped clean immediately after working with such an ingredient.
Should any rust form it can be removed using a rust eraser or a mixture of Baking soda and water to simply scrub it clean.
Avoid Bones, Frozen foods, nuts and hard candies or anything other than fruits, vegetables and proteins.
Blade Length
182mm
Total Length
290 mm
Steel
VG-10 Stainless
Handle
Maple
Ferrule
Steel Cap
Rockwell
61 HRC
Height Spine to heel
90mm
Width at Spine
3.6mm
Weight
460g
The Blacksmith
The chopper king brand comes to us from Taiwan. They purchase their steel from The Takefu knife company in Japan so you can trust they are using top quality materials to produce their blades. They offer a very high quality product at very affordable prices. Fit and finish is great and they come nice and sharp right out of the box.
The Knife
The "chopper" style knife from Chopper King is their heavy duty offering and is suitable for use on small bones like chicken or rabbit. They are quite thick behind the edge which helps them hold up to more heavy duty use without the risk of chipping. This of course comes with the drawback of a less desirable cutting feel when working with vegetables. If you plan to use it for chopping vegetables and slicing meat we would recommend one of their slicers instead of this chopper.
Knife Care (Stainless Steel)
Although this knife is made from stainless steel we do still encourage our customers to keep their knives as dry and clean as possible.
NO DISHWASHER - the high heat will ruin the wooden handle.
Wash and dry by hand using regular dish soap and warm water using a none abrasive sponge or cloth.
Ensure the knife is dry before being put away for storage and ensure the edge of the knife is protected to avoid any unnecessary dulling.
Avoid Bones, Frozen foods, nuts and hard candies or anything other than fruits, vegetables and proteins.
Blade Length
250 mm
Total Length
410 mm
Steel
White #2 carbon steel
Handle
Magnolia
Ferrule
Buffalo Horn
Rockwell
60-61
Height Spine to heel
50 mm
Width at Spine
2.9 mm
Weight
171 grams
Bevel
Double (50/50)
Blade Length
182mm
Total Length
285 mm
Steel
Shirogami (White) #2 w/ Stainless Clad
Handle
Maple
Ferrule
Steel Cap
Rockwell
60-61 HRC
Height Spine to heel
3.4mm
Width at Spine
90mm
Weight
445g
Knife Care (Stainless Clad)
Never twist or torque your knife on a cutting board or in an ingredient, this WILL cause your knife to chip. Use your knife in an up and down, forward and backward cutting motion.
This knife is made from 3 layers of steel using a technique called Sanmai (Forge welding). It involves laminating a piece of Carbon steel with two pieces of Stainless steel giving the knife all the benefits of the carbon steel (Edge retention, ease of sharpening, cutting feel) and the Ease of Maintenance from Stainless steel. 2-3 millimeters of the carbon steel is exposed at the edge of the knife and is susceptible to rust and discouloration if not properly maintained.
Simply Wipe the knife with a damp cloth immediately after use to keep it from rusting or discouloring.
Wash with regular dish soap and warm water using a none abrasive sponge or cloth.
Never put your knife in the Dishwasher. The extreme heat will ruin the wooden handle.
Highly acidic ingredients (Onions, Tomatoes, Citrus) Will cause rust and oxidation to happen faster, thus the user must ensure the knife is wiped clean immediately after working with such an ingredient.
Should any rust form it can be removed using a rust eraser or a mixture of Baking soda and water to simply scrub it clean.
Avoid Bones, Frozen foods, nuts and hard candies or anything other than fruits, vegetables and proteins.
Included in this set are the matching petty and santoku from the Tsunehisa Ginsan series.
The Blacksmith
The Tsunehisa Octa-Grip series of knives feature a nashiji finish, brown pakka wood western style handles with no bolster and stainless ginsan steel. Although Ginsan is a corrosion-resistant stainless steel, the cutting feel is closer to the high-end carbon steel when sharpened to a nice bitey edge. With a great in hand feel, an easy to sharpen steel and a reasonable price point we think this is a great knife for professionals and home cooks alike!
Knife Care (Stainless Steel)
Although this knife is made from stainless steel we do still encourage our customers to keep their knives as dry and clean as possible.
NO DISHWASHER - the high heat will ruin the wooden handle.
Wash and dry by hand using regular dish soap and warm water using a none abrasive sponge or cloth.
Ensure the knife is dry before being put away for storage and ensure the edge of the knife is protected to avoid any unnecessary dulling.
Avoid Bones, Frozen foods, nuts and hard candies or anything other than fruits, vegetables and proteins.
