Blade Length
193mm
Total Length
295 mm
Steel
Shirogami (White) #2 w/ Stainless Clad
Handle
Maple
Ferrule
Steel Cap
Rockwell
60-61 HRC
Height Spine to heel
4mm
Width at Spine
97mm
Weight
513g
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
240 mm
Total Length
385 mm
Steel
VG-10W Stainless
Handle
Blue Resin
Ferrule
N/A
Rockwell
62
Height Spine to heel
47 mm
Width at Spine
2.05 mm
Weight
231 grams
Bevel
Double (50/50)
The Blacksmith
Ryusen Hamono is another fantastic maker working out of the Echizen City Area. 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...
~ Something beyond the sharpness, It's a beauty wrapped in a sense of elation.
A beautiful hammered blade with a glossy finish polished by the hands of the craftsmen.The glossy handle with a scale pattern is inspired by the legendary four divine beast "Seiryu - Blue Dragon" that brings success, career advancement, and financial fortune.This is the birth of the "Souryurin" series, which is filled with the details of RYUSEN JAPAN's pursuit of "sharpness" and "beauty".
A new material "VG10W" is used for the cutting edge. Durability and sharpness have been improved by adding tungsten (W) to high-grade cutlery steel VG10.The uneven hammered blade creates a layer of air between the blade and the food material, resulting in a better separation.In addition, the sharp tipped blade is suitable for detail work as the tip of the blade enters smoothly.
The handle with the scale pattern, which is the biggest feature of Souryu scale, is a resin handle with a special blend based on polyurethane. RYUSEN JAPAN's characteristic "Re:Born handle" is well-balanced and fits well in the hand, and the material with excellent water resistance is smooth and comfortable to hold. The spacers on the top and bottom of the handle serve to adjust the weight balance and also presents a design accent that enhances the sense of luxury. To deliver an attractive dish that awaits beyond sharpness. Please enjoy the "Soryurin" series, which aims to achieve even higher levels of beauty and functionality.
The Knife
The Gyuto is the Japanese equivalent to a western style chefs knife and is the most versatile knife you can add to your kit, and the first knife we recommend to everyone. Whether you're chopping vegetables, slicing proteins or anything in between the Gyuto will get it done!
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.
Sleek, sophisticated, and (pointedly) non-serrated, our Japanese steak knives slice cleanly through all kinds of meat to preserve flavor.
Product specifications :
Blade forged in Japan, handle crafted in Canada.
Solid AUS8 stainless steel
HRC 58+ -
Full tang
African blackwood
Blade Length
183mm
Total Length
285 mm
Steel
Shirogami (White) #2 w/ Stainless Clad
Handle
Maple
Ferrule
Steel Cap
Rockwell
60-61 HRC
Height Spine to heel
4mm
Width at Spine
92mm
Weight
436g
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.
Length
150 mm
Total Length
277 mm
Steel
Ginsan
Handle
Wenge
Ferrule
Buffalo Horn
Rockwell
60-61 HRC
Height Spine to heel
29 mm
Width at Spine
2 mm
Weight
81 grams
Bevel
Double (50/50)
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
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 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
210 mm
Total Length
357 mm
Steel
SPG STRIX
Handle
Stabilized Poplar
Ferrule
N/A
Rockwell
65
Height Spine to heel
46 mm
Width at Spine
2 mm
Weight
139 grams
Bevel
Double (50/50)
Ryusen Hamono
Ryusen Hamono is another fantastic maker working out of the renowned Takefu Knife Village, based 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 Gyuto is the Japanese equivalent to a western style chefs knife and is the most versatile knife you can add to your kit, and the first knife we recommend to everyone. Whether you're chopping vegetables, slicing proteins or anything in between the gyuto will get it done!
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
370 mm
Steel
AUS10 (Stainless)
Handle
Black Pakkawood
Ferrule
Stainless Steel
Rockwell
60
Height Spine to heel
38 mm
Width at Spine
2 mm
Weight
187 grams
Bevel
Double (50/50)
The Blacksmith
Ittetsu is the shop's house brand and we've been working for a long time to find high performing, affordable knives to offer our customers. These knives offer great value and durability, as they are made very efficiently and hand sharpened. Ittetsu Migaki are a great introduction to Japanese knives, or for the chef on a budget. They are stainless clad or sandwiched between two pieces of stainless steel with an Aogami (blue) Super steel core which provides some of the best edge retention you can find.
The Knife
The gyuto is an all purpose knife and the Japanese equivalent to the western chef's knife, and 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, and this one in particular has a hybrid profile that has enough sweep to rock and a big enough flat spot on the heel to chop comfortably. The Blue core steel is incredibly easy to sharpen to hair popping levels, and with the stainless cladding you get all that performance with minimal exposed carbon to worry about rusting on you!
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.
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
130 mm
Total Length
255 mm
Steel
VG-10 Stainless
Handle
Pakka wood
Ferrule
Pakka wood w/ Steel Inserts
Rockwell
61-62
Height Spine to heel
36 mm
Width at Spine
2.04 mm
Weight
108 grams
Bevel
Double (50/50)
Ittetsu TafuIttetsu is the shops house brand and we've been working for a long time to find high performing, affordable knives to offer our customers. These are made for us in the Echizen region. The name Tafu translates to "tough" and they're just that! A full stainless blade, water resistance pakka wood handle/ferrule and steel tang inserts not only make this knife a tank, but also will offer a bit more weight and confidence in the hand! However, the utilization of heavier materials in the handle/tang construction allows the knife to maintain a mid weight cutting feel despite its more robust feel. The Knife The Ittetsu Tafu is a great knife for beginners to Japanese knives, or professionals that work in high output/fast paced environments. With enough meat behind the edge to resist chipping, water resistant handle, and a stainless blade these knives are there when you need them, and never something you have to worry about. 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.
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
210 mm
Total Length
355 mm
Steel
VG-10W Stainless
Handle
Blue Resin
Ferrule
N/A
Rockwell
62
Height Spine to heel
45 mm
Width at Spine
2.05 mm
Weight
204 grams
Bevel
Double (50/50)
The Blacksmith
Ryusen Hamono is another fantastic maker working out of the Echizen City Area. 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...
~ Something beyond the sharpness, It's a beauty wrapped in a sense of elation.
A beautiful hammered blade with a glossy finish polished by the hands of the craftsmen.The glossy handle with a scale pattern is inspired by the legendary four divine beast "Seiryu - Blue Dragon" that brings success, career advancement, and financial fortune.This is the birth of the "Souryurin" series, which is filled with the details of RYUSEN JAPAN's pursuit of "sharpness" and "beauty".
A new material "VG10W" is used for the cutting edge. Durability and sharpness have been improved by adding tungsten (W) to high-grade cutlery steel VG10.The uneven hammered blade creates a layer of air between the blade and the food material, resulting in a better separation.In addition, the sharp tipped blade is suitable for detail work as the tip of the blade enters smoothly.
The handle with the scale pattern, which is the biggest feature of Souryu scale, is a resin handle with a special blend based on polyurethane. RYUSEN JAPAN's characteristic "Re:Born handle" is well-balanced and fits well in the hand, and the material with excellent water resistance is smooth and comfortable to hold. The spacers on the top and bottom of the handle serve to adjust the weight balance and also presents a design accent that enhances the sense of luxury. To deliver an attractive dish that awaits beyond sharpness. Please enjoy the "Soryurin" series, which aims to achieve even higher levels of beauty and functionality.
The Knife
The Gyuto is the Japanese equivalent to a western style chefs knife and is the most versatile knife you can add to your kit, and the first knife we recommend to everyone. Whether you're chopping vegetables, slicing proteins or anything in between the Gyuto will get it done!
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.
Our Messermeister Preservation Collection is the first knife luggage with woven fabric made from 100% recycled water bottles. The new material has a luxurious soft feel and is heavier weight than our best selling polyester bags.
25 recycled water bottles were used to create a 8 Pocket Bag
8 Pocket Bag: (when closed) 20"L x 6"W x 1.5"D
Fabric made from 100% recycled water bottles
Padded foam core and fully lined interior
Sturdy nylon handles with comfortable padding
D-rings on both ends accommodate a shoulder strap (included)
All Messermeister knife luggage is assembled with heavy duty, racquet coil YKK zippers. These zippers are specially designed for luggage applications where resistance to abrasion is a must. YKK zippers are truly the hallmark of quality products
100% Messermeister quality
Blade Length
135 mm
Total Length
245 mm
Steel
AUS8 Stainless
Handle
Red Pakka Wood
Ferrule
Steel
Rockwell
60-62
Height Spine to heel
27 mm
Width at Spine
2 mm
Weight
84 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 Shape
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 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
185mm
Total Length
295 mm
Steel
VG-10
Handle
Maple
Ferrule
Steel Cap
Rockwell
61 HRC
Height Spine to heel
73mm
Width at Spine
1.6mm
Weight
356g
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.
Besides being beautiful, end-grain cutting boards are the best you can buy to keep your knife sharp and performing at its best. Made from Larchwood (aka: Tamarack or Juniper) by a great team of Passionate people in Cape Breton, Nova Scotia. This is the Larchwood Cutting Board Random Patterned (Premium) line, therefore each row and block will have a different grain pattern, which will have no affect on performance -- it is simply a different design aesthetic.Dimensions: Medium: 17.75 x 13.5 x 1.6 inches 8.5 lbs (3.9kg) Large: 21.6 x 13.5 x 1.75 inches 11.24 lbs (5.1kg)
Soft rubber feet are attached with stainless steel screws on the bottom of the board. We use them for 3 reasons:
So your board won't slide on the countertop
It makes it easier to pick up
Prevents moisture from being trapped under the board.
LARCHWOOD GUARANTEE
Click the above link to find out how to take advantage of Larchwood's limited 10 year guarantee.
The Difference Between Standard Line and Premium Cutting Boards.
The only difference is the Standard Line cutting boards will show more of the natural characteristics of the larch – small knots or natural colour variations in the larch wood depending on the minerals found in the soil where the trees grew. Colours can range from pink to green, gray to dark brown.
There is nothing about our Standard Line boards that will affect the use or the longevity of them. They will perform as effectively as our Premium cutting boards. Our guarantee is the same as on our Premium boards.
*As these boards are handmade there is slight variance from board to board and the item you receive may not perfectly match the product photography. For this reason we do not accept returns on boards for the reason of "unsatisfactory patterns". If you would like to be sure you receive a board you are happy with send us an email and we'll be happy to send a picture of the exact board we'll be sending your way. Thank you for your understanding.
Blade Length
130 mm
Total Length
255 mm
Steel
SLD Stainless clad
Handle
Ebony
Ferrule
N/A
Rockwell
61-62
Height Spine to Heel
30 mm
Width at spine
1.8 mm
Weight
70 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 Shape
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.
Sleek, sophisticated, and (pointedly) non-serrated, our Japanese steak knives slice cleanly through all kinds of meat to preserve flavor.
Product specifications :
Blade forged in Japan, handle crafted in Canada.
Solid AUS8 stainless steel
HRC 58+ -
Full tang
European olivewood handle
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
230 mm
Total Length
380 mm
Steel
Aogami (Blue) Super Stainless Clad
Handle
Ebony
Ferrule
N/A
Rockwell
63-65
Height Spine to heel
49 mm
Width at Spine
2.25 mm
Weight
218 grams
Bevel
Double (50/50)
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”.
The KnifeThe Gyuto is the Japanese equivalent to a chef's knife and is arguably the most versatile knife shape available. The 240 mm gyuto is especially versatile as the added length makes it adept at slicing tasks and dealing with larger vegetables. Once you get comfortable with it's size it's great at smaller more intricate preparations as well and we would argue an essential for any professional cook/chef.
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 Santoku 170 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.
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
197mm
Total Length
305 mm
Steel
VG-10
Handle
Maple
Ferrule
Steel Cap
Rockwell
61 HRC
Height Spine to heel
102mm
Width at Spine
4mm
Weight
632g
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
184 mm
Total Length
305 mm
Steel
AUS8 Stainless
Handle
Pakka
Ferrule
Steel
Rockwell
60-62
Height Spine to heel
44 mm
Width at Spine
2 mm
Weight
168 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 Shape
The word "santoku" translates to "three virtues" which refers to slicing, dicing and chopping or meat, fish and vegetables depending on who you ask. Basically, the name implies the extreme versatility of the shape which is what has made it so popular in Japanese home kitchens. It is a nimble and compact knife that is great for smaller spaces or for people who find a large chefs knife to be a bit too much for their needs.
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.
