Blade Length
215 mm
Total Length
365 mm
Steel
Aogami (Blue #2)
Handle
Stabilized Birch
Ferrule
Stabilized Birch (G10 liner)
Rockwell
61-63
Height Spine to heel
50 mm
Width at Spine
2.8 mm
Weight
189 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. At the price these Kurouchi finish knives are a must have workhorse for any kit, the blue #2 steel will take an amazing edge, while being slightly more durable and rust resistant than a White steel (but we still wouldn’t push our luck). The dark octagonal wood handle looks great with the rustic style of the blade, making it as much a show piece as a work knife.
The Hatsukokoro kurouchi (kumokage) is one of our most popular lines in the shop! These guys come to us from Tosa city, Kochi Prefecture, Japan, and their namesake refers to the mysterious cloud shadows. At the price these Kurouchi finish knives are a must have workhorse for any kit, the blue #2 steel will take an amazing edge, while being slightly more durable and rust resistant than a White steel (but we still wouldn’t push our luck). The blacksmith (kurouchi) finish gives it a real rustic look, and the carbon core sharpens up quite easily, making it as much a show piece as a work knife, both aesthetically pleasing and practical!
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 (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
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.
Looking to take your sharpening to the next level? Look no further. This product will help to remove any microscopic burrs remaining on your knife after polishing. Get your knives hair shaving sharp with this strop.These strops have a foam base which helps them grip the counter, and a foam layer beneath the leather which adds some give and makes for a great feedback!
Blade Length
182mm
Total Length
290 mm
Steel
SKD
Handle
Maple
Ferrule
Steel Cap
Rockwell
61 HRC
Height Spine to heel
91mm
Width at Spine
3.8mm
Weight
490g
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.
Special pan with a rounded skirt to flip omelettes and slide them easily onto the plate.
Mineral B utensil made of white steel coated with beeswax: temporary protection against oxidation; facilitates seasoning.
Improved non-stick effect from the first use.
Thick and indeformable skirt. Excellent caramelization of food. Natural non-stick: progressive seasoning.
Riveted French-style curved handle: easy handling; ergonomic. Handle guaranteed to stay cool.
Tip: Preheat with a little cooking fat. Seasoning required for the first use.
Maintenance: Deglaze, rinse with hot water, wipe dry, and lightly oil. Store in a dry place. Do not use detergent or put in the dishwasher. Suitable for all heat sources, including induction.
Dimensions and weight
Top inner diameter28 cm
Inner height3.8 cm
Outer diameter28.6 cm
Total height10.9 cm
Total length47.9 cm
Total width28.6 cm
Induction base diameter18.8 cm
Weight (Kg)2.25 kg
Bundle up and save! Follow the links below for the individual product links for everything included in the combo!Naniwa Standard 220 Naniwa Standard 1000Naniwa Standard 6000
Length
136 mm
Total Length
265 mm
Steel
Aogami (Blue) Super
Handle
Walnut
Ferrule
Wenge
Rockwell
62-63
Height Spine to heel
36 mm
Width at Spine
1.95 mm
Weight
84 grams
Bevel
Double (50/50)
The Blacksmith
Kenshiro Hatono is a young and very talented smith who has been working as an apprentice under Katsuyasu Kamo in the Takefu knife village for the past 6 years. He has recently started to deliver the first batch of knives made under his own name and we are beyond excited to have these incredible blades available in our shop. If you've been waiting to get your hands on a knife from Shiro Kamo, we highly recommend considering these as well. They have a taller blade than the offerings from Shiro Kamo which allows Hatono-san to put some killer grinds on them. Nice and then behind the edge which gently transitions to the thin spine, giving these knives an incredible cutting feel.
The Shape
The petty is the Japanese equivalent of the western style paring knife. They're usually a little longer and I could never go back after using one. The idea is all the on board work is done with your gyuto or chef knife and everything in hand is done with the petty. Not limited to capping strawberries, peeling, turning, or coring veggies, and smaller butchery tasks like chicken, small fish, or deboning a pork shoulder.
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
165 mm
Total Length
315 mm
Steel
R2 (SG2) Powdered Steel
Handle
American Cherry
Ferrule
Blonde Pakka
Rockwell
63-65
Height Spine to heel
52 mm
Width at Spine
2 mm
Weight
144 grams
Bevel
Double
Makoto Kurosaki
Makoto Kurosaki trained as a sharpener and apprenticed under Hiroshi Kato-san, as part of Takefu Knife Village, based in Echizen city, Fukui prefecture, Japan. While Makoto is Yu Kurosaki’s older brother, he has his own shop separate from Yu's, and has sharpened several different lines from knife makers such as Yoshimi Kato and Takumi Ikeda, as well as Yu Kurosaki.
The “Style-K” line knives still have a great grind and geometry to them, they are slightly more robust than Yu's knives on the spine making them slightly less delicate. The R2 (SG2) core steel is one of our favorites at the shop for its great edge retention and surprising ease of sharpening for such a tough stainless. It also has a very fine and consistent grain structure as it is a powdered steel so it will benefit from being taken to a much higher grit stone than a more traditional stainless steel will. The fit and finish on these knives is also of a very high level with a perfectly smooth transition between the handle and ferrule, the joint between the tang and handle, and the rounding and polishing on the spine and choil.The Takefu Knife Village is a cooperative workshop in the Echizen region of Japan. It is the home to a long list of blacksmiths that we work with and many young and upcoming apprentices learning the trade. The area has a 700 year long history of smithing with roots in agricultural tools turned cutlery powerhouse. is a cooperative workshop in the Echizen region of Japan. It is the home to a long list of blacksmiths that we work with and many young and upcoming apprentices learning the trade. The area has a 700 year long history of smithing with roots in agricultural tools turned cutlery powerhouse. The KnifeThe Nakiri is designed to be a vegetable chopper. It's flat blade profile means that the majority of the edge contacts the cutting board when using an up and down chopping motion which helps prevent those pesky vegetable accordions which occur when the edge doesn't cut all the way through. The tall blade provides ample travel for the guide handle further adding to the comfort this knife provides when using a chopping motion.
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
VG10 / 3 Layered stainless steel
Handle
Black Micarta
Rockwell
60
Height Spine to heel
29 mm
Width at Spine
1.69 mm
Weight
155 g
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.
The Knife
This serrated bread knife has great length for you to slice through crusty sourdough and softer breads alike! The serrations are ultra sharp and convex in shape, which can also pierce through tougher tomato and bell pepper skins!
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
170 mm
Total Length
325 mm
Steel
Shirogami (White #2)
Handle
Burnt Chestnut
Ferrule
Black Buffalo Horn
Rockwell
62
Height Spine to heel
52 mm
Width at Spine
3 mm
Weight
198 grams
Bevel
Double (50/50)
The Blacksmith
Mutsumi Hinoura-san is the son of legendary blacksmith Tsukasa Hinoura-san and is becoming a bit of a legend in his own right! Having been trained by such a highly skilled smith, Hinoura-sans knives are of incredible quality and performance. He works out of a shop in the Sanjo region and his knives adhere to the styling of many of the other smiths that work in this area. They are a bit thick at the spine where handle and tang come together but gradually get paper thin behind the edge. This blade geometry provides an incredible cutting feel and also provides what we feel is an incredibly comfortable feel in the hand and means the blades have a bit more weight to them than what might be considered "normal". The balance point on these blades is quite far forward which we find really comfortable as it makes the knife feel more like it's pulling itself through ingredients.
This series of knives is made from Shirogami #2 and have a stainless cladding. They can and will rust if not kept dry and clean but only the small portion of carbon steel exposed at the edge is susceptible and only if they are not wiped down after use. Shirogami #2 generally has to be sharpened with more regularity than other steels but its incredibly easy to sharpen and takes a super keen edge.
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.
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 or anything other than fruits, vegetables and proteins.
Blade Length
165 mm
Total Length
310 mm
Steel
VG-10W Stainless
Handle
Blue Resin
Ferrule
Welded Steel
Rockwell
62
Height Spine to heel
47 mm
Width at Spine
2 mm
Weight
218 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...
~ 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 Nakiri is designed for vegetable chopping and more specifically for an up and down chopping motion. The tall blade provides a great amount of travel for the user's guide fingers, the flat profile means no stuck together pieces when using that up and down motion and the flat spine can be used to scrape things across your cutting board without damaging the edge.
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, American walnut, European olivewood and Canadian maple handles.
Blade Length
165 mm
Total Length
305 mm
Steel
Aogami (Blue #2) Iron Clad
Handle
Maple
Ferrule
Green Maple
Rockwell
61-63
Height Spine to heel
45 mm
Width at Spine
2 mm
Weight
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. At the price these Kurouchi finish knives are a must have workhorse for any kit, the blue #2 steel will take an amazing edge, while being slightly more durable and rust resistant than a White steel (but we still wouldn’t push our luck). This line of knives is definitely on the more rustic side. They don't have the greatest fit and finish and could benefit from a spine and choil polish after purchase. Great steel with a nice handle though! A great project knife in you're interested in learning how to sharpen and thin your blade without a lot to loose.
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.
Dual Functionality: This kitchen tool appears to combine two grating surfaces, namely a zester and a coarse grater, into a single, convenient tool.
High-Quality Blades: Microplane is known for using photo-etched, stainless-steel blades that are made in the USA, ensuring superior sharpness and durability.
Protective Cover: It probably comes with a reusable protective cover, safeguarding the blades when not in use and ensuring safe storage.
Blade Length
170 mm
Total Length
315 mm
Steel
Aogami (Blue Super)
Handle
Ebony
Ferrule
N/A
Rockwell
63-6
Height Spine to heel
50 mm
Width at Spine
2 mm
Weight
140 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”.
*These knives are extremely thin behind the edge, this gives them an unbelievable cutting feel but makes them more delicate than even other Japanese knives. Twisting and torquing the knife on the board or in an ingredient will certainly cause chipping. Make sure to use only up and down, forward and back motions with the knife.
The Knife
The bunka is to the santoku what the kiritsuke is to the gyuto. With a more aggressive tip and flatter profile than most santokus this bunka will excel at chopping and piercing tasks, and also more detailed tip work. The Bunka is an all purpose shape that is very similar to the ever versatile santoku. With its more aggressive K-tip, or reverse tanto tip, these guys can do everything the santoku can, but excel in finer tip work for things like brunoise shallots and garlic.
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.
Blade Length
323 mm
Total Length
490 mm
Steel
Aogami (Blue #2)
Handle
Wenge
Ferrule
Buffalo Horn
Rockwell
61-63
Height Spine to heel
39 mm
Width at Spine
4.6 mm
Weight
318 grams
Bevel
Single (Right Handed)
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.
At the price these Kurouchi finish knives are a must have workhorse for any kit, the blue #2 steel will take an amazing edge, while being slightly more durable and rust resistant than a White steel (but we still wouldn’t push our luck). The dark octagonal wood handle looks great with the rustic style of the blade, making it as much a show piece as a work knife.
The Knife
The Yanagiba is a single bevelled knife, traditionally used for slicing fish and proteins. The long blade allows for effortless one stroke cuts, where the considerable weight of the blade will do most of, if not all the work. It is important to note that yanagiba are very thin behind the edge, and should not be used for rough tasks. Single bevel knives are mainly made out of carbon steel, and can be sharpened extremely sharp, therefore are preferred by professional sushi chefs. This is a task specific knife, typically ranging between 180mm and 360mm in length. This knife is single beveled and is meant to be used by right handed users.
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.
Bundle up and save! Follow the links to read more about the specific products included in this bundle :
Leather Strop
Suehiro #1000/#6000 Combo StoneSHARP Truing Stone
The KitThis beginner kit has everything you need to get started sharpening right away! The Suehiro #1000/#6000 stone is a great stone to learn on! After a quick soak its ready to go, and it is more forgiving than harder stones. The #1000 side is great to start your knives and get a new edge, and the #6000 side will take that edge from sharp to hair popping! While this is a great stone to maintain your knives once, if your knives are damaged or severely dull, #1000 may not be adequate to remove enough material to cut an edge back in, and you should consider adding a lower grit stone to the kit or having it professionally sharpened/repaired, and then stay on top of it moving forward!The Naniwa Truing Stone is to be used to make sure your stone is flat which is a very important step to properly sharpening a knife. If your stone isn't flat you'll never get a proper, consistent edge. We recommend using the truing stone between every knife you sharpen. It's important to keep in mind that this truing stone is made of a ceramic abrasive similar to the stone you'll be flattening and if you let your stone go too far, this tool will no longer be helpful, so stay on top of you stones!
The leather strop will be your final stop, and take your edge from sharp, to scary. It can also be used as a maintenance tool, and extend the life of your knife or tools edge. When the strop is no longer effective its time to transition to a ceramic honing rod, and when that stops being effective its time to hit the stones again!For guidance on sharpening feel free to check out our free videos on Youtube :SHARP Youtube ChannelOr sign up for an in store sharpening class!
12 strong neodymium magnets that will hold the heaviest of knives tip up or down! Seriously, we've tested every single knife in the shop and even some pots and pans and there's nothing this guy can't hold. For our tests we used the double sided tape included and the racks felt super solid the entire time. Included are two mounting options :Anchors & Hex screws for the cleats3M Double sided adhesive. Be sure to clean the wall and let completely air dry before applying and let sit for 24 hours before hanging anything on the strip!Dimensions: 40cm x 6cm x 2cm (15.75" x 2.36" x .75")357 grams (0.78 pounds)
Blade Length
155 mm
Total Length
308 mm
Steel
ATS314 Stainless
Handle
Stabilized Birch Wood
Ferrule
N/A
Rockwell
61
Height Spine to heel
47 mm
Width at Spine
2 mm
Weight
137 grams
Bevel
Double (50/50)
The Blacksmith
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.
The Knife
From The Ryusen Hamono Website...
"— Fine product with the warmth of natural wood, functionality and grace —This Japanese modern kitchen knife combining a blade where beautiful patterns stand out with a Japanese-style octagonal handle is also a popular model in overseas countries.High-quality ATS314 steel, which provides amazing sharpness and is commonly used for knives, barber/hairdressing scissors and other cutting tools, is used for the blade core. The blade is made of this core ATS314 steel and 63-layer stainless steel sandwiching the core, and was forged with the traditional Ryusen forging technique. It is a top-end blade achieving long-lasting sharpness and an elegant design.The octagonal Japanese-style handle is made of curly maple, characterized by its natural color tone, providing a gentle texture and grip. Octagonal handles have long been popular not only because the number eight is considered lucky in Japan, but also they are easy to grip.
The elegant and warm feel and design provided by the natural wood come to fit the user's hand neatly with long use. Since this is a refined kitchen knife with long-lasting excellent sharpness, beauty and ease of use, it is perfect not only for everyday cooking, but also as a gift for your close friends."
The Shape
The Nakiri is not to be confused with a heavy meat cleaver, used to smash its way through bones, but instead is thin and light and meant to fly through veg prep. The flat profile of these blades gives great board contact which lends itself to a chopping or push/pull cutting motion, however you can still rock over smaller ingredients with ease with a nakiri.
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.
