Blade Length
195 mm
Total Length
350 mm
Steel
R2 (SG2)
Handle
Stabilized Birch
Ferrule
G10 White Spacer
Rockwell
63-65
Height Spine to heel
44 mm
Width at Spine
2.35 mm
Weight
175 grams
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. The Anmon line is inspired by the Anmon waterfalls, also located in Aomori prefecture, on the western most part, in Shirakami-Sanchi, designated as a natural World Heritage site. 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 standard western style Chef's knife and is THE most versatile shape available. It can be used to break down fish and other animals, chop vegetables with both an up and down and rocking motion, slice cooked and raw proteins and anything else you can think of. We highly recommend this shape to anyone looking for that one go to knife they can grab with confidence for any 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.
These beautiful wa handles are made of rosewood, aluminum and turquoise trustone.To have this handle installed to a knife in the order add a Handle Installation to your cart. If you purchase a knife with no handle, there is no need to add handle installation to your cart. If you are ordering multiple knives please specify which you would like handled. 90-150mm : Length 110mm Weight 32 grams165-210mm : Length 130mm Weight 42 grams240mm+ : Length 140mm 58 grams
Blade Length
150 mm
Total Length
mm
Steel
Carbon Steel
Handle
Wooden
Rockwell
58-59
Height Spine to heel
mm
Width at Spine
mm
Weight
g
Bevel
Double (50/50)
The Knife
Browne 150 mm (6") carbon steel oyster knife.
The Naniwa Professional line (previously known as the Chosera line) are super hard splash and go stones. These stones are slow wearing, fast cutting and HARD. They have a higher amount of abrasives and less binder than other lines from Naniwa, and are one of the best lines of stones money can buy in our opinion!This is our favourite 400 that we've used. It will cut an edge in on a quite dull knife without effort, and leave great tooth for your edge if you don't polish it too long afterwards on higher grits. This paired with a quick touch on a 1k and then an even quicker stop on the 5K or equivalent will leave you with a refined enough edge to maintain a good cutting feel, but all the tooth needed for tomatoes, peppers, sinew and silverskin. Not to mention that this stone have a very consistent grit making it great for coarse work to set a foundation to polish on top of, where cheaper coarse grit stones tend to have a more inconsistent grain size and can cause unsightly feep scratches that are more difficult to work out on subsequent higher grit stones. All around, a shop favourite!Dimensions : 210mmx70mmx20mm
A no-frills stainless steel scraper, great for scooping up dough off your counter and ingredients off from your cutting board! Textured white plastic handle for good grip. NSF certified and very easy to clean!
Dimensions: 3" x 6" (7.6 x 15.2 cm)
We recommend this stone to anyone who is purchasing a brand new knife and looking for an affordable sharpening option to maintain the edge of their new knife. The 1000 grit side is effective at removing a small amount of steel, all you will need to do on a brand new knife. After using the #1000 grit side, flip the stone over to polish the edge of the knife on the #6000 grit side and get a silky smooth edge. If you are looking for a stone to sharpen older, more dull knives, we recommend the #320/1000 grit stone.
All of the whetstones sold at the shop are water stones, do not put oil on any of them, you will ruin your stone. Holding the knife at a consistent angle while sharpening is one of, if not, the most important thing to consider when sharpening; thus, maintaining a flat stone is of equal importance. Pick up a truing stone to maintain a flat stone in order to achieve the best results.
Dimensions: 180 x 60 x 25mm 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!
Blade Length
265 mm
Total Length
425 mm
Steel
White #2 (Iron Clad)
Handle
Wenge
Ferrule
Buffalo Horn
Rockwell
62-63
Height Spine to heel
33 mm
Width at Spine
3.1 mm
Weight
225 grams
Bevel
Single (Right handed)
Hatsukokoro Shirasagi
The Shirasagi line comes to us from Tosa city, Kochi Prefecture, Japan – made by a group of undisclosed craftsmen, and sharpened by Myojin-san, who trained at Konosuke (based in Sakai city, Osaka Prefecture, Japan). At the price these Migaki finish knives are a must have workhorse for any kit, the white #2 steel will take an amazing edge and is incredibly easy to sharpen and polish to your liking. 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 KnifeThese migaki variants of the Shirasagi line showcase clean work, with an understated finish that doesn't leave much to hide behind.
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 FOR RIGHT HANDED USE ONLY**
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.
These sweet mandolins will make quick work slicing through cases and cases of veg prep, and is convenient enough to whip out for a quick batch of pickles! With adjustable thickness, and two different sets of teeth included for fine or coarse julienne, this mandolin will save you lots of time, or just help keep your cuts consistent!Perhaps the coolest part of this mandolin is the finger guard that fits right into the underside so you never lose it! Remember to be careful when using your mandolin and always use the guard, your fingertips are worth more than the last centimeter of carrot, we promise!
Dimensions: 320 (L) x 92 (W) x 28 (H) mm (12.6 x 3.6 x 1.1”)
Max cut width : 67mmMax cut thickness : 3mmFine teeth : 1mm Coarse Teeth : 2.5mm
The Naniwa Professional line (previously known as the Chosera line) are super hard splash and go stones. These stones are slow wearing, fast cutting and HARD. They have a higher amount of abrasives and less binder than other lines from Naniwa, and are one of the best lines of stones money can buy in our opinion!Follow the links for more specs on each individual stone!This combo includes :Naniwa Pro 400Naniwa Pro 800Naniwa Pro 1000Naniwa Pro 3000Naniwa Pro 5000Naniwa Pro 10000
Blade Length
235 mm
Total Length
386 mm
Steel
VG-10
Handle
Ebony
Ferrule
N/A
Rockwell
61-63
Height Spine to heel
54 mm
Width at Spine
2.3 mm
Weight
226 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.
We are so excited to be able to offer these gorgeous knives to our customers. They are very thin behind the edge and have great blade geometry which contributes to an absolutely stunning cutting feel. The VG-10 stainless steel will give these knives very good edge retention and will make these knives super easy to care for. Last, but maybe most exciting, is the amazing price! These knives are great bang for your buck knives and make a fantastic gift.
The Knife
The Gyuto is the Japanese equivalent to a standard western style Chef's knife and is THE most versatile shape available. It can be used to break down fish and other animals, chop vegetables with both an up and down and rocking motion, slice cooked and raw proteins and anything else you can think of. We highly recommend this shape to anyone looking for that one go to knife they can grab with confidence for any 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
300 mm
Total Length
430 mm
Steel
Mono Semi-Stainless Steel
Handle
Rosewood w/ rivets
Rockwell
60
Height Spine to heel
70 mm
Width at Spine
2.8 mm
Weight
368 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.
The Naniwa Professional line (previously known as the Chosera line) are super hard splash and go stones. These stones are slow wearing, fast cutting and HARD. They have a higher amount of abrasives and less binder than other lines from Naniwa, and are one of the best lines of stones money can buy in our opinion!Follow the links for more specs on each individual stone!This combo includesNaniwa Pro 800Naniwa Pro 3000Naniwa Pro 10000
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 with either Japanese style handles or Western style handles and each saya comes with it's own pin.
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.
Length
170 mm
Total Length
310 mm
Steel
SG2(R2)
Handle
Olive Wood
Ferrule
N/A
Rockwell
63
Height Spine to heel
47 mm
Width at Spine
2 mm
Weight
131 g
Bevel
Double (50/50)
Yoshimi KatoYoshimi Kato works out of the Takefu Knife village and took over the Family business from his father in-law in 2013. His Father in-law Hiroshi Kato-san started the shop in the late 1960's and was inaugurated as the 4th Chairman of the Takefu Knife village in 1994. Making incredible knives runs in the family obviously and we're very excited to have these incredibly sharp knives in our shop. They have one of the most beautiful tsuchime patterns we have ever seen and are sharpened by famous knife sharpener Makoto Kurosaki; brother of one of our favorite knifemakers Yu Kurosaki.
Takefu Knife VillageThe 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. The KnifeSantoku 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 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.
A no-frills stainless steel scraper, great for scooping up dough off your counter and ingredients off from your cutting board! Hardwood handle.
Dimensions: 4" x 7" (10.2 x 17.8 cm)
The Naniwa Professional line (previously known as the Chosera line) are super hard splash and go stones. These stones are slow wearing, fast cutting and HARD. They have a higher amount of abrasives and less binder than other lines from Naniwa, and are one of the best lines of stones money can buy in our opinion!This 10,000 grit stone may be a bit excessive for everyday board knives, but are fantastic to polish your bevels up to a near mirror, or be your final synth step before moving onto natural stones. As for edges, you'll see the biggest benefit from stones in this range on razors or slicers if you're working with raw proteins like fish at a high level and need to touch up your edge frequently to maintain those smooth, glassy cuts!Dimensions : 210mmx70mmx20mm
A true kitchen hero, the 15 cm spatula! If you've ever used one of these you know how absolutely indispensable they are and you'll wonder why you ever spent money on a butter knife! From flipping small things in a pan, spreading, slicing an avocado in the skin without fear of cutting through and into you palm these guys can do it!Click HERE for the off-set version!Total length 26cm.
The Naniwa Professional line (previously known as the Chosera line) are super hard splash and go stones. These stones are slow wearing, fast cutting and HARD. They have a higher amount of abrasives and less binder than other lines from Naniwa, and are one of the best lines of stones money can buy in our opinion!This 3000 grit stone is a fantastic option to finish your traditional stainless steel knives such as VG-10, V1 Gold, ZA-18, Ginsan, or your carbon steels if you want a slightly toothier edge to plow through tough skins like tomatoes or chilis. You CAN use this stone to finish German knives, but you're pushing it a bit with a 3000 in our opinion so make sure not to spend too long on this stone and burnish those softer steels! Dimensions : 210mmx70mmx20mm
The Suehiro Debado MD whetstones are splash and go stones with fantastic feedback and cutting speed. The generous size makes these great for working with larger knives.
These stones are much harder and slower wearing than the Cerax series and they don't kick up much mud like softer stones which makes them great for keeping clean and monitoring your work.
#200 Grit
225x90x27mm
MD-20
Blade Length
165 mm
Total Length
290 mm
Steel
Molybdenum Vanadium (MBS-26) Stainless
Handle
Black Polyacetal
Rockwell
60
Height Spine to heel
20 mm
Width at Spine
1.29 mm
Weight
105 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 Molybdenum Vanadium (MBS-26) steel is a proprietary stainless steel made for Masahiro, most similar to VG10, and designed for everyday kitchen use. These blades carry comfortable 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!
**Since the cutting edge for the Masahiro MV-H line is 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 Honesuki is a Japanese butchery knife originally designed for breaking down chicken. The reverse tanto tip, or K-tip, gives this knife great precision and allows the user to get in between joints and around bones with ease. The thick spine gives the knife a robust feel and though it is thin behind the edge, it's not as thin as other Japanese knives making it slightly less prone to chipping. This knife is not meant to go through bones and will likely chip if used to try to cut 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.
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.
A no-frills stainless steel scraper, great for scooping up dough off your counter and ingredients off from your cutting board!
Dimensions: 3" x 6" (7.6 x 15.2 cm)
