{"title":"New Arrivals","description":"\u003cp\u003eGyuto, santoku, bunka, honyaki, and more. Newest arrivals at the top. \u003c\/p\u003e\n\u003cp style=\"font-size: 0.8em;\"\u003e\u003csmall\u003eItems marked 'New' are from the most recent drop. \u003ca href=\"https:\/\/zahocho.com\/pages\/subscribe\" title=\"Subscribe\" style=\"color: #626262;\"\u003eSubscribers\u003c\/a\u003e get early access, so some pieces may already be sold out by the time this page updates.\u003c\/small\u003e\u003c\/p\u003e\n\u003cp style=\"font-size: 0.8em;\"\u003e\u003csmall\u003e(Updated: June 25)\u003c\/small\u003e\u003c\/p\u003e","products":[{"product_id":"masahiro-240mm-gyuto","title":"Masahiro carbon 240mm gyuto","description":"\u003cp\u003eCrafted in Seki, Japan, the Masahiro Carbon Gyuto, also known as the \"VC\" (Virgin Carbon) series, is a Japanese chef’s knife made from ZCD-U, Masahiro’s proprietary carbon steel. The monosteel carbon blade will develop a protective patina with use, making it a durable workhorse for both professional and home kitchens.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eMade in Seki, Japan by Masahiro\u003c\/li\u003e\n\u003cli\u003eGyuto: Multi-purpose Japanese chef’s knife for meat, fish, and vegetables\u003c\/li\u003e\n\u003cli\u003e244mm (9.60\") cutting edge length\u003c\/li\u003e\n\u003cli\u003eZCD-U carbon steel at ~61 HRC\u003c\/li\u003e\n\u003cli\u003eMonosteel carbon - whole blade will patina\u003c\/li\u003e\n\u003cli\u003eAsymmetric convex grind\u003c\/li\u003e\n\u003cli\u003eFor right-handed users\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eDetails\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eBrand: \u003ca rel=\"noopener\" title=\"Masahiro knives\" href=\"https:\/\/zahocho.com\/collections\/masahiro\" target=\"_blank\"\u003eMasahiro\u003c\/a\u003e\n\u003c\/li\u003e\n\u003cli\u003eProducing Area: Seki, Japan\u003c\/li\u003e\n\u003cli\u003eKnife Type: \u003ca rel=\"noopener\" title=\"Gyuto knives\" href=\"https:\/\/zahocho.com\/collections\/gyuto\" target=\"_blank\"\u003eGyuto\u003c\/a\u003e\n\u003c\/li\u003e\n\u003cli\u003eFinish: Migaki\u003c\/li\u003e\n\u003cli\u003eCore Steel: ZCD-U (Masahiro proprietary steel)\u003c\/li\u003e\n\u003cli\u003eHRC: ~61\u003c\/li\u003e\n\u003cli\u003eSteel Type: Carbon Steel\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eBlade \u0026amp; Handle Specs\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eOverall length: 377mm\u003c\/li\u003e\n\u003cli\u003eBlade length (heel to tip): 244mm (9.60\")\u003c\/li\u003e\n\u003cli\u003eBlade height at heel: 50mm\u003c\/li\u003e\n\u003cli\u003eSpine thickness:\n\u003cul\u003e\n\u003cli\u003eAt the heel: 2.0mm\u003c\/li\u003e\n\u003cli\u003eMidway: 1.7mm\u003c\/li\u003e\n\u003cli\u003e1cm from the tip: 0.7mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003eWeight: 254g\u003c\/li\u003e\n\u003cli\u003eEdge\/bevel: 70:30 asymmetric convex\u003c\/li\u003e\n\u003cli\u003eHandle: Reinforced wood\u003c\/li\u003e\n\u003cli\u003eHand Orientation: Right-handed\u003c\/li\u003e\n\u003cli\u003eSaya\/Sheath: Not included\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eNotes\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eFor the care and maintenance of Japanese knives, such as this 240mm Carbon Steel Gyuto, please refer to our care guide below.\u003c\/li\u003e\n\u003cli\u003eSlight measurement variations are common in Japanese kitchen knives.\u003c\/li\u003e\n\u003cli\u003eSmall surface finish variations in knives are a normal part of the handcrafting process.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Masahiro","offers":[{"title":"Default Title","offer_id":39330976006193,"sku":"MASV240G","price":20000.0,"currency_code":"JPY","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/5075\/9729\/files\/zahocho-masahiro-vc-gyuto-knife-240mm-2.webp?v=1741007974"},{"product_id":"sakai-takayuki-yanagiba","title":"Sakai Takayuki Kasumitogi yanagiba 270mm","description":"\u003cp\u003eThe Sakai Takayuki Kigami Yanagiba 270mm is a traditional Japanese knife handcrafted in Sakai, Japan. Featuring Kigami carbon steel, known for its toughness and sharpness, this knife offers a reliable balance of edge retention and ease of sharpening. With reactive iron cladding that develops a protective patina over time, it’s an excellent choice for home cooks and professionals looking for their first high-quality yanagiba without breaking the bank.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eHandcrafted in Sakai, Japan for Sakai Takayuki\u003c\/li\u003e\n\u003cli\u003e259mm \/ 10.20\" cutting edge length\u003c\/li\u003e\n\u003cli\u003eKigami carbon steel core, known for its toughness and sharpness\u003c\/li\u003e\n\u003cli\u003eReactive iron cladding develops a protective patina over time\u003c\/li\u003e\n\u003cli\u003eTraditional D-shaped magnolia wood handle with resin ferrule\u003c\/li\u003e\n\u003cli\u003eDesigned for right-handed users\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eAbout Kigami Steel\u003c\/h3\u003e\n\u003cp\u003eHitachi's Kigami is a high-carbon Japanese tool steel, similar in composition to their Shirogami (White) steel. It excels at taking fine edges, performs well with high-polished acute angles at high hardness, and is widely used in mid-range kitchen knives for reliable performance.\u003c\/p\u003e\n\u003ch3\u003eDetails\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrand:\u003c\/strong\u003e Sakai Takayuki\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducing Area:\u003c\/strong\u003e Sakai, Japan\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eKnife Type:\u003c\/strong\u003e \u003ca rel=\"noopener\" title=\"Yanagiba knives\" href=\"https:\/\/zahocho.com\/collections\/yanagiba-japanese-knives\" target=\"_blank\"\u003eYanagiba\u003c\/a\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCore Steel:\u003c\/strong\u003e Kigami\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHRC:\u003c\/strong\u003e ~60\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSteel Type:\u003c\/strong\u003e Carbon Steel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCladding:\u003c\/strong\u003e Iron-Clad\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eBlade \u0026amp; Handle Specs\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eOverall length:\u003c\/strong\u003e 411mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade length (heel to tip):\u003c\/strong\u003e 259mm \/ 10.20\"\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade height at heel:\u003c\/strong\u003e 34.3mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSpine thickness:\u003c\/strong\u003e\n\u003cul\u003e\n\u003cli\u003eAt the handle: 4.0mm\u003c\/li\u003e\n\u003cli\u003eAt the heel: 3.9mm\u003c\/li\u003e\n\u003cli\u003eMidway: 3.4mm\u003c\/li\u003e\n\u003cli\u003e1cm from the tip: 1.0mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWeight:\u003c\/strong\u003e 193g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEdge\/bevel:\u003c\/strong\u003e Single bevel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHandle:\u003c\/strong\u003e D-shaped magnolia with resin ferrule\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHand Orientation:\u003c\/strong\u003e Right-handed\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSaya\/Sheath:\u003c\/strong\u003e Not included\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eNotes\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eFor the care and maintenance of Japanese knives, such as this Sakai Takayuki Kigami Yanagiba, please refer to our care guide below.\u003c\/li\u003e\n\u003cli\u003eSlight measurement variations are common in Japanese kitchen knives.\u003c\/li\u003e\n\u003cli\u003eSmall surface finish variations in knives are a normal part of the handcrafting process.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":32188922953777,"sku":"STAKS3270YA","price":19000.0,"currency_code":"JPY","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/5075\/9729\/files\/zahocho-sakai-takayuki-shirogami-3-yanagiba-270mm-2.webp?v=1731120407"},{"product_id":"mimatsu-200mm-kitchen-shears","title":"Mimatsu 200mm kitchen shears (detachable)","description":"\u003cp\u003eA reliable pair of kitchen shears is just as essential as a good knife. The Mimatsu 200mm kitchen shears are designed to handle a wide range of kitchen tasks with ease.\u003c\/p\u003e\n\u003cp\u003eUse them for snipping herbs, cutting bacon, trimming fins of small to medium fish, or even breaking down poultry. Their sturdy stainless steel construction makes them ideal for cracking nuts and shells, offering both durability and versatility in food preparation.\u003c\/p\u003e\n\u003cp\u003eMade entirely of stainless steel, these shears are easy to clean and disinfect, ensuring optimal hygiene in the kitchen.\u003c\/p\u003e","brand":"Mimatsu","offers":[{"title":"Default Title","offer_id":32201996795953,"sku":"MKS200","price":4400.0,"currency_code":"JPY","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/5075\/9729\/files\/zahocho-japanese-knives-mimatsu-kitchen-shears-detachable-3.jpg?v=1751769300"},{"product_id":"sakai-takayuki-shirogami-deba","title":"Sakai Takayuki Kasumitogi deba 165mm","description":"\u003cp\u003eThis Sakai Takayuki Shirogami #3 deba is a traditionally crafted Japanese fish‑butchering knife made in Sakai, Japan. Built with a White #3 carbon steel core and finished with reactive iron cladding, it offers excellent sharpness, easy sharpening, and the classic weight and authority expected from a deba. Paired with a traditional magnolia handle, it’s an accessible, well‑made option for cooks looking to invest in a quality single‑bevel deba without exceeding their budget.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eHandcrafted in Sakai, Japan for Sakai Takayuki\u003c\/li\u003e\n\u003cli\u003e170mm \/ 6.70\" cutting edge length\u003c\/li\u003e\n\u003cli\u003eWhite #3 (Shirogami #3) carbon steel core\u003c\/li\u003e\n\u003cli\u003eReactive iron cladding develops a protective patina over time\u003c\/li\u003e\n\u003cli\u003eTraditional D-shaped magnolia wood handle with resin ferrule\u003c\/li\u003e\n\u003cli\u003eIdeal for home cooks and professionals seeking their first quality deba\u003c\/li\u003e\n\u003cli\u003eDesigned for right-handed users\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eDetails\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrand:\u003c\/strong\u003e Sakai Takayuki\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducing Area:\u003c\/strong\u003e Sakai, Japan\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eKnife type:\u003c\/strong\u003e deba\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCore steel:\u003c\/strong\u003e Shirogami #3 (White #3)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHRC:\u003c\/strong\u003e ~61\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSteel type:\u003c\/strong\u003e carbon steel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCladding:\u003c\/strong\u003e iron clad\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eBlade and Handle Specs\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eOverall length:\u003c\/strong\u003e 310mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade length - heel to tip:\u003c\/strong\u003e 170mm \/ 6.70\"\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade height at heel:\u003c\/strong\u003e 51.9mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSpine thickness:\u003c\/strong\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eat the handle:\u003c\/strong\u003e 7.3mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eat the heel:\u003c\/strong\u003e 7.0mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003emidway:\u003c\/strong\u003e 6.0mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e1cm from the tip:\u003c\/strong\u003e 2.5mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWeight:\u003c\/strong\u003e 283g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEdge\/bevel:\u003c\/strong\u003e single bevel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHandle:\u003c\/strong\u003e D-shaped magnolia with resin ferrule\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHand orientation:\u003c\/strong\u003e right-handed\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSaya\/ sheath:\u003c\/strong\u003e not included\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eNotes:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003ea. For the care and maintenance of Japanese knives, such as this 170mm Sakai Takayuki Shirogami #3 deba, please refer to our care guide below.\u003cbr\u003eb. Slight variations in measurements are typical in hand-forged Japanese knives.\u003cbr\u003ec. Minor cosmetic variations—such as light surface marks or fine scuffs—are common in handcrafted blades.\u003c\/p\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":32202030022705,"sku":"STAKS3D165","price":17000.0,"currency_code":"JPY","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/5075\/9729\/files\/zahocho-sakai-takayuki-shirogami-3-deba-knife-165mm-3.webp?v=1731127274"},{"product_id":"shigeki-tanaka-vg10-damascus-nakiri","title":"Shigeki Tanaka VG10 damascus 165mm nakiri","description":"\u003cp\u003eTanaka-san is a fourth-generation blacksmith. He trained in Takefu for three years and eventually joined his family's knife-making business in 1999. The Tanaka family is a well-known knife-making family in Miki City, with a history of more than 100 years. He mainly uses VG10 stainless steel in his knives, so you can expect mastery and excellent heat treatment with this steel. Among the traditionally hand-crafted blades that we carry, Tanaka-san's knives offer exceptional value—no bells and whistles, just an excellent cutter.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eHandcrafted in Miki, Japan by Shigeki Tanaka\u003c\/li\u003e\n\u003cli\u003e165mm cutting edge length\u003c\/li\u003e\n\u003cli\u003eTakefu VG10 stainless steel core\u003c\/li\u003e\n\u003cli\u003eSanmai construction with stainless cladding\u003c\/li\u003e\n\u003cli\u003eDamascus finish\u003c\/li\u003e\n\u003cli\u003eWestern pakkawood handle\u003c\/li\u003e\n\u003cli\u003eSuitable for right- or left-handed users\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eDetails\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrand \/ Maker:\u003c\/strong\u003e Shigeki Tanaka\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducing Area:\u003c\/strong\u003e Miki, Japan\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eKnife type:\u003c\/strong\u003e nakiri\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFinish:\u003c\/strong\u003e damascus\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eConstruction:\u003c\/strong\u003e sanmai\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSteel type:\u003c\/strong\u003e stainless steel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCore steel:\u003c\/strong\u003e Takefu VG10\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eBlade and Handle Specs\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eTotal length:\u003c\/strong\u003e 292mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade length - heel to tip:\u003c\/strong\u003e 165mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade height at heel:\u003c\/strong\u003e 49mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSpine thickness at heel:\u003c\/strong\u003e 2.5mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWeight:\u003c\/strong\u003e 157g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEdge\/bevel:\u003c\/strong\u003e 50:50\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHandle:\u003c\/strong\u003e western pakkawood\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHand orientation:\u003c\/strong\u003e ambidextrous\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSaya\/ sheath:\u003c\/strong\u003e not included\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eNotes:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003ea. For the care and maintenance of Japanese knives, please refer to our care guide below.\u003cbr\u003eb. Slight variations in measurements and surface finish are typical in hand-forged Japanese knives.\u003cbr\u003ec. Minor cosmetic variations—such as light surface marks or fine scuffs—are common in handcrafted blades.\u003c\/p\u003e","brand":"Shigeki Tanaka","offers":[{"title":"Default Title","offer_id":32209834508337,"sku":"STVG10D165N","price":18000.0,"currency_code":"JPY","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/5075\/9729\/files\/zahocho-japanese-knives-shigeki-tanaka-vg10-damascus-nakiri-knife-1.jpg?v=1697882865"},{"product_id":"shigeki-tanaka-vg10-damascus-190mm-gyuto","title":"Shigeki Tanaka VG10 damascus 190mm gyuto","description":"\u003cp\u003eTanaka-san is a fourth-generation blacksmith. He trained in Takefu for three years and eventually joined his family's knife-making business in 1999. The Tanaka family is a well-known knife-making family in Miki City, with a history of more than 100 years. He mainly uses VG10 stainless steel in his knives, so you can expect mastery and excellent heat treatment with this steel. Among the traditionally hand-crafted blades that we carry, Tanaka-san's knives offer exceptional value—no bells and whistles, just an excellent cutter.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eHandcrafted in Miki, Japan by Shigeki Tanaka\u003c\/li\u003e\n\u003cli\u003e190mm cutting edge length\u003c\/li\u003e\n\u003cli\u003eTakefu VG10 stainless steel core\u003c\/li\u003e\n\u003cli\u003eSanmai construction with stainless cladding\u003c\/li\u003e\n\u003cli\u003eDamascus finish\u003c\/li\u003e\n\u003cli\u003eWestern pakkawood handle\u003c\/li\u003e\n\u003cli\u003eSuitable for right- or left-handed users\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eDetails\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrand \/ Maker:\u003c\/strong\u003e Shigeki Tanaka\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducing Area:\u003c\/strong\u003e Miki, Japan\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eKnife type:\u003c\/strong\u003e gyuto\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFinish:\u003c\/strong\u003e damascus\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eConstruction:\u003c\/strong\u003e sanmai\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSteel type:\u003c\/strong\u003e stainless steel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCore steel:\u003c\/strong\u003e Takefu VG10\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eBlade and Handle Specs\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eTotal length:\u003c\/strong\u003e 310mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade length - heel to tip:\u003c\/strong\u003e 190mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade height at heel:\u003c\/strong\u003e 46.5mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSpine thickness at heel:\u003c\/strong\u003e 2.5mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWeight:\u003c\/strong\u003e 135g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEdge\/bevel:\u003c\/strong\u003e 50:50\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHandle:\u003c\/strong\u003e western pakkawood\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHand orientation:\u003c\/strong\u003e ambidextrous\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSaya\/ sheath:\u003c\/strong\u003e not included\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eNotes:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003ea. For the care and maintenance of Japanese knives, please refer to our care guide below.\u003cbr\u003eb. Slight variations in measurements and surface finish are typical in hand-forged Japanese knives.\u003cbr\u003ec. Minor cosmetic variations—such as light surface marks or fine scuffs—are common in handcrafted blades.\u003c\/p\u003e","brand":"Shigeki Tanaka","offers":[{"title":"Default Title","offer_id":32241092493361,"sku":"STVG10D190G","price":0.0,"currency_code":"JPY","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/5075\/9729\/products\/zahocho-knives-tokyo-shigeki-tanaka-vg10-damascus-gyuto-111.jpg?v=1642672908"},{"product_id":"masahiro-175mm-chuka-bocho-chinese-cleaver","title":"Masahiro 175mm chuka bocho (Chinese cleaver)","description":"\u003cp\u003eThe Masahiro MV Chuka Bocho is a Japanese stainless steel cleaver crafted in Seki, part of the brand’s value-driven MV series. It is designed for vegetable and meat prep (not bones). 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Handcrafted in Miki City by fourth‑generation blacksmith Shigeki Tanaka, it features a VG10 stainless steel core with a damascus finish, offering excellent sharpness, durability, and easy maintenance. Light in hand and highly maneuverable, this petty knife is a practical choice for both home cooks and professionals who want a reliable, finely crafted Japanese utility knife.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eHandcrafted in Miki, Japan by Shigeki Tanaka\u003c\/li\u003e\n\u003cli\u003e157mm cutting edge length\u003c\/li\u003e\n\u003cli\u003eTakefu VG10 stainless steel core\u003c\/li\u003e\n\u003cli\u003eSanmai construction with stainless cladding\u003c\/li\u003e\n\u003cli\u003eDamascus finish\u003c\/li\u003e\n\u003cli\u003ePakkawood handle\u003c\/li\u003e\n\u003cli\u003eSuitable for right- or left-handed users\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eDetails\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrand \/ Maker:\u003c\/strong\u003e Shigeki Tanaka\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducing Area:\u003c\/strong\u003e Miki, Japan\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eKnife type:\u003c\/strong\u003e petty knife\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFinish:\u003c\/strong\u003e damascus\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eConstruction:\u003c\/strong\u003e sanmai\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSteel type:\u003c\/strong\u003e stainless steel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCore steel:\u003c\/strong\u003e Takefu VG10\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eBlade and Handle Specs\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eTotal length:\u003c\/strong\u003e 272mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade length - heel to tip:\u003c\/strong\u003e 157mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade height at heel:\u003c\/strong\u003e 34.4mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSpine thickness at heel:\u003c\/strong\u003e 2.1mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWeight:\u003c\/strong\u003e 89g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEdge\/bevel:\u003c\/strong\u003e 50:50\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHandle:\u003c\/strong\u003e pakkawood\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHand orientation:\u003c\/strong\u003e ambidextrous\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSaya\/ sheath:\u003c\/strong\u003e not included\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eNotes:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003ea. Proper care is essential for Japanese knives, such as this Shigeki Tanaka VG10 damascus petty knife. Please refer to our care guide below.\u003cbr\u003eb. Slight variations in measurements and surface finish are typical in hand-forged Japanese knives.\u003cbr\u003ec. Minor cosmetic variations—such as light surface marks or fine scuffs—are common in handcrafted blades.\u003c\/p\u003e","brand":"Shigeki Tanaka","offers":[{"title":"Default Title","offer_id":32371127517233,"sku":"STVG10D150PK","price":14000.0,"currency_code":"JPY","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/5075\/9729\/files\/zahocho-japanese-knives-shigeki-tanaka-vg10-damascus-petty-knife-1.jpg?v=1697882996"},{"product_id":"shigefusa-kurouchi-165mm-santoku","title":"Shigefusa kurouchi 165mm santoku","description":"\u003cp\u003eThis Shigefusa kurouchi 165mm santoku is a versatile all-purpose kitchen knife designed for everyday prep work, from slicing vegetables to portioning proteins. Forged in Sanjo by one of Japan’s most respected smiths, it features Shigefusa’s renowned Swedish carbon steel core and a rustic kurouchi finish that reflects traditional craftsmanship. Compact, balanced, and exceptionally refined in cutting feel, this santoku offers the effortless performance and understated elegance that Shigefusa knives are known for.\u003c\/p\u003e\n\u003ch3\u003eDetails\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrand:\u003c\/strong\u003e Shigefusa\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLocation:\u003c\/strong\u003e Sanjo, Niigata, Japan\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eKnife type:\u003c\/strong\u003e santoku\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFinish:\u003c\/strong\u003e kurouchi\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eConstruction:\u003c\/strong\u003e warikomi (iron clad)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSteel type:\u003c\/strong\u003e carbon steel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCore steel:\u003c\/strong\u003e Swedish carbon\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eBlade and Handle Specs\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eTotal length:\u003c\/strong\u003e 317mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade length - heel to tip:\u003c\/strong\u003e 170mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade height at heel:\u003c\/strong\u003e 48mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSpine thickness:\u003c\/strong\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eat the handle:\u003c\/strong\u003e 6.7mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eat the heel:\u003c\/strong\u003e 3.6mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003emidway:\u003c\/strong\u003e 2.1mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e1cm from the tip:\u003c\/strong\u003e 1.4mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWeight:\u003c\/strong\u003e 166g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEdge\/bevel:\u003c\/strong\u003e 50:50\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHandle:\u003c\/strong\u003e D-shaped magnolia with buffalo horn ferrule\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHand orientation:\u003c\/strong\u003e right-handed\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSaya\/ sheath:\u003c\/strong\u003e not included\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eNotes:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003ea. For the care and maintenance of Japanese knives, such as this Shigefusa kurouchi 170mm santoku, please refer to our care guide below.\u003cbr\u003eb. Slight variations in measurements and surface finish are typical in hand-forged Japanese knives.\u003cbr\u003ec. Minor cosmetic variations—such as light surface marks or fine scuffs—are common in handcrafted blades.\u003c\/p\u003e","brand":"Shigefusa","offers":[{"title":"Default Title","offer_id":32371130105905,"sku":"SHIGK165S","price":0.0,"currency_code":"JPY","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/5075\/9729\/files\/zahocho-japanese-knives-shigefusa-kurouchi-santoku-1.jpg?v=1688474490"},{"product_id":"hinoura-kurouchi-shirogami-2-170mm-santoku","title":"Hinoura kurouchi shirogami #2 170mm santoku","description":"\u003cp\u003eThe Hinoura Kurouchi Santoku 170mm is a handcrafted Japanese kitchen knife forged in Sanjo, Japan. Featuring a core of Hitachi Shirogami #2 carbon steel, this santoku delivers excellent sharpness. The traditional kurouchi finish enhances its rustic appeal. Designed for versatility, the santoku excels in slicing meat, fish, and vegetables, making it a practical choice for everyday kitchen tasks.\u003c\/p\u003e\n\u003ch3\u003eDetails\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrand\/Maker:\u003c\/strong\u003e Hinoura\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLocation:\u003c\/strong\u003e Sanjo, Japan\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eKnife Type:\u003c\/strong\u003e Santoku\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFinish:\u003c\/strong\u003e Kurouchi\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eConstruction Type:\u003c\/strong\u003e Sanmai | Iron Clad\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSteel Type:\u003c\/strong\u003e Carbon Steel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCore Steel:\u003c\/strong\u003e Hitachi Shirogami #2 (White #2)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eBlade \u0026amp; Handle Specs\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eTotal Length:\u003c\/strong\u003e 312mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade Length (heel to tip):\u003c\/strong\u003e 170mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade Height at Heel:\u003c\/strong\u003e 48.4mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSpine Thickness:\u003c\/strong\u003e\n\u003cul\u003e\n\u003cli\u003eAt the handle: 4.7mm\u003c\/li\u003e\n\u003cli\u003eAt the heel: 3.0mm\u003c\/li\u003e\n\u003cli\u003eMidway: 2.1mm\u003c\/li\u003e\n\u003cli\u003e1cm from the tip: 1.4mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWeight:\u003c\/strong\u003e 144g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEdge\/Bevel:\u003c\/strong\u003e 50:50\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHandle:\u003c\/strong\u003e Oval Magnolia Wood\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFerrule:\u003c\/strong\u003e Buffalo Horn\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHand Orientation:\u003c\/strong\u003e Ambidextrous\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eImportant Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eCare \u0026amp; Maintenance: Regular maintenance is necessary for Japanese knives, such as the Hinoura Kurouchi Santoku 170mm. Please refer to our care guide for proper handling.\u003c\/li\u003e\n\u003cli\u003eMeasurements: Slight variations are expected due to the handmade nature of the knife.\u003c\/li\u003e\n\u003cli\u003eCosmetic Details: Minor imperfections, such as light surface marks, are common in artisanal blades.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Hinoura","offers":[{"title":"Default Title","offer_id":32385334476849,"sku":"HINKS2170S","price":22000.0,"currency_code":"JPY","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/5075\/9729\/products\/zahocho-japanese-knives-hinoura-kurouchi-shirogami-santoku-5.jpg?v=1673595400"},{"product_id":"sukenari-sg2-210mm-kiritsuke-wa-gyuto","title":"Sukenari SG2 210mm kiritsuke gyuto (with magnolia saya)","description":"\u003cp\u003eThe Sukenari SG2 210mm kiritsuke gyuto is a versatile kitchen knife suited for a wide range of daily prep tasks. It uses an SG2 stainless steel core hardened to 63 HRC. The blade has a migaki finish that gives it a simple, clean appearance, and the thin convex grind helps food move smoothly away from the blade during use. Although the profile is thin, it is not fragile, making it a practical option for both home cooks and professionals. The knife is fitted with an octagonal magnolia handle and includes a matching magnolia saya for storage.\u003c\/p\u003e\n\u003cp\u003eSukenari was founded in 1933 in Toyama, Japan. The workshop combines traditional forging methods with modern steel, and is known for working with materials such as SG2, ZDP-189, and HAP-40. Now led by the third generation of the Hanaki family, Sukenari continues to refine its approach through close collaboration with professional chefs. Their work reflects steady, methodical craftsmanship shaped by many decades of experience.\u003c\/p\u003e\n\u003ch3\u003eDetails\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrand:\u003c\/strong\u003e Sukenari\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlacksmith:\u003c\/strong\u003e Nobuo Hanaki\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLocation:\u003c\/strong\u003e Toyama, Japan\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eKnife type:\u003c\/strong\u003e kiritsuke gyuto\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCore steel:\u003c\/strong\u003e SG2\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSteel type:\u003c\/strong\u003e stainless\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHRC:\u003c\/strong\u003e 63\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFinish:\u003c\/strong\u003e migaki\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eBlade and Handle Specs\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eTotal length:\u003c\/strong\u003e 353mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade length - heel to tip:\u003c\/strong\u003e 204mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade height at heel:\u003c\/strong\u003e 48.6mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSpine thickness:\u003c\/strong\u003e\n\u003cul\u003e\n\u003cli\u003eat the handle: 2.3mm\u003c\/li\u003e\n\u003cli\u003eat the heel: 2.3mm\u003c\/li\u003e\n\u003cli\u003emidway: 2.1mm\u003c\/li\u003e\n\u003cli\u003e1cm from the tip: 0.8mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWeight:\u003c\/strong\u003e 151g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEdge\/bevel:\u003c\/strong\u003e 50:50\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHandle:\u003c\/strong\u003e octagonal magnolia\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFerrule:\u003c\/strong\u003e buffalo horn\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHand orientation:\u003c\/strong\u003e ambidextrous\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSaya\/ sheath:\u003c\/strong\u003e included\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eReminder:\u003c\/strong\u003e Migaki finishes can show fine scratches over time. Sliding the magnolia saya on and off may create light hairline marks on the blade surface. This is normal.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNotes:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003ea. For the care and maintenance of Japanese knives, such as this Sukenari SG2 210mm kiritsuke gyuto, please refer to our care guide below.\u003cbr\u003eb. Slight variations in measurements and surface finish are typical in hand-forged Japanese knives.\u003cbr\u003ec. Minor cosmetic variations such as light surface marks or fine scuffs are common in handcrafted blades.\u003c\/p\u003e","brand":"Sukenari","offers":[{"title":"Default Title","offer_id":32526405042225,"sku":"SUKSG2210KGWMS","price":37000.0,"currency_code":"JPY","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/5075\/9729\/files\/zahocho-japanese-knives-sukenari-sg2-kiritsuke-gyuto-210mm-1.webp?v=1701566228"},{"product_id":"sukenari-sg2-210mm-wa-gyuto","title":"Sukenari SG2 210mm gyuto (with magnolia saya)","description":"\u003cp\u003eThe Sukenari SG2 210mm gyuto is a versatile kitchen knife suited for general prep work, including slicing, chopping, and more detailed tasks. It uses an SG2 stainless steel core hardened to 63 HRC. The blade has a migaki finish that gives it a clean, understated appearance, and the thin convex grind helps food move smoothly away from the blade during use. Although the profile is thin, it is not fragile, making it a practical option for both home cooks and professionals. The knife is fitted with an octagonal magnolia handle and includes a magnolia saya for storage.\u003c\/p\u003e\n\u003cp\u003eSukenari was founded in 1933 in Toyama, Japan. The workshop combines traditional forging methods with modern steel and is known for working with materials such as SG2, ZDP-189, and HAP-40. Now led by the third generation of the Hanaki family, Sukenari continues to refine its approach through steady, methodical craftsmanship and ongoing collaboration with professional chefs.\u003c\/p\u003e\n\u003ch3\u003eDetails\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrand:\u003c\/strong\u003e Sukenari\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlacksmith:\u003c\/strong\u003e Nobuo Hanaki\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLocation:\u003c\/strong\u003e Toyama, Japan\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eKnife type:\u003c\/strong\u003e gyuto\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCore steel:\u003c\/strong\u003e SG2\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSteel type:\u003c\/strong\u003e stainless\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHRC:\u003c\/strong\u003e 63\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFinish:\u003c\/strong\u003e migaki\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eBlade and Handle Specs\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eTotal length:\u003c\/strong\u003e 350mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade length - heel to tip:\u003c\/strong\u003e 202mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade height at heel:\u003c\/strong\u003e 47.3mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSpine thickness:\u003c\/strong\u003e\n\u003cul\u003e\n\u003cli\u003eat the handle: 2.3mm\u003c\/li\u003e\n\u003cli\u003eat the heel: 2.3mm\u003c\/li\u003e\n\u003cli\u003emidway: 2.1mm\u003c\/li\u003e\n\u003cli\u003e1cm from the tip: 0.9mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWeight:\u003c\/strong\u003e 154g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEdge\/bevel:\u003c\/strong\u003e 50:50\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHandle:\u003c\/strong\u003e octagonal magnolia\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFerrule:\u003c\/strong\u003e buffalo horn\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHand orientation:\u003c\/strong\u003e ambidextrous\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSaya\/ sheath:\u003c\/strong\u003e included\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eReminder:\u003c\/strong\u003e Migaki finishes can show fine scratches over time. Sliding the magnolia saya on and off may create light hairline marks on the blade surface. This is normal.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNotes:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003ea. For the care and maintenance of Japanese knives, such as this Sukenari SG2 210mm gyuto, please refer to our care guide below.\u003cbr\u003eb. Slight variations in measurements and surface finish are typical in hand-forged Japanese knives.\u003cbr\u003ec. Minor cosmetic variations such as light surface marks or fine scuffs are common in handcrafted blades.\u003c\/p\u003e","brand":"Sukenari","offers":[{"title":"Default Title","offer_id":32526406582321,"sku":"SUKSG2210GWMS","price":37000.0,"currency_code":"JPY","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/5075\/9729\/files\/zahocho-japanese-knives-sukenari-sg2-gyuto-210mm-2.webp?v=1701566625"},{"product_id":"sukenari-sg2-240mm-kiritsuke-gyuto","title":"Sukenari SG2 240mm kiritsuke gyuto (with magnolia saya)","description":"\u003cp\u003eThe Sukenari SG2 240mm kiritsuke gyuto is a versatile kitchen knife suited for slicing, chopping, and general prep work. It uses an SG2 stainless steel core hardened to 63 HRC. The blade has a migaki finish that gives it a simple and clean appearance. The thin convex grind helps food move smoothly away from the blade during use. The profile is thin but not fragile, which makes the knife suitable for both home cooks and professionals. It is fitted with an octagonal magnolia handle and comes with a magnolia saya for storage.\u003c\/p\u003e\n\u003cp\u003eSukenari was founded in 1933 in Toyama, Japan. The workshop combines traditional forging methods with modern steel and is known for working with materials such as SG2, ZDP-189, and HAP-40. The third generation of the Hanaki family leads the forge today. Their approach is shaped by steady, methodical craftsmanship and ongoing collaboration with professional chefs.\u003c\/p\u003e\n\u003ch3\u003eDetails\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrand:\u003c\/strong\u003e Sukenari\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlacksmith:\u003c\/strong\u003e Nobuo Hanaki\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLocation:\u003c\/strong\u003e Toyama, Japan\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eKnife type:\u003c\/strong\u003e kiritsuke gyuto\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCore steel:\u003c\/strong\u003e SG2\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSteel type:\u003c\/strong\u003e stainless\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHRC:\u003c\/strong\u003e 63\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFinish:\u003c\/strong\u003e migaki\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eBlade and Handle Specs\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eTotal length:\u003c\/strong\u003e 385mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade length - heel to tip:\u003c\/strong\u003e 234mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade height at heel:\u003c\/strong\u003e 50.8mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSpine thickness:\u003c\/strong\u003e\n\u003cul\u003e\n\u003cli\u003eat the handle: 2.5mm\u003c\/li\u003e\n\u003cli\u003eat the heel: 2.5mm\u003c\/li\u003e\n\u003cli\u003emidway: 2.1mm\u003c\/li\u003e\n\u003cli\u003e1cm from the tip: 0.9mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWeight:\u003c\/strong\u003e 184g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEdge\/bevel:\u003c\/strong\u003e 50:50\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHandle:\u003c\/strong\u003e octagonal magnolia\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFerrule:\u003c\/strong\u003e buffalo horn\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHand orientation:\u003c\/strong\u003e ambidextrous\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSaya\/ sheath:\u003c\/strong\u003e included\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eReminder:\u003c\/strong\u003e Migaki finishes can show fine scratches over time. Sliding the magnolia saya on and off may create light hairline marks on the blade surface. This is normal.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNotes:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003ea. For the care and maintenance of Japanese knives, such as this Sukenari SG2 240mm kiritsuke gyuto, please refer to our care guide below.\u003cbr\u003eb. Slight variations in measurements and surface finish are typical in hand-forged Japanese knives.\u003cbr\u003ec. Minor cosmetic variations such as light surface marks or fine scuffs are common in handcrafted blades.\u003c\/p\u003e","brand":"Sukenari","offers":[{"title":"Default Title","offer_id":32526408679473,"sku":"SUKSG2240KGWMS","price":0.0,"currency_code":"JPY","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/5075\/9729\/files\/zahocho-japanese-knives-sukenari-sg2-kiritsuke-gyuto-240mm-3.webp?v=1701566708"},{"product_id":"sukenari-sg2-240mm-wa-gyuto","title":"Sukenari SG2 240mm gyuto (with magnolia saya)","description":"\u003cp\u003eThe Sukenari SG2 240mm gyuto is a versatile kitchen knife suited for slicing, chopping, and general prep work. It uses an SG2 stainless steel core hardened to 63 HRC. The blade has a migaki finish that gives it a clean and simple appearance. The thin convex grind helps food move smoothly away from the blade during use. The profile is thin but not fragile, which makes the knife suitable for both home cooks and professionals. It is fitted with an octagonal magnolia handle and comes with a magnolia saya for storage.\u003c\/p\u003e\n\u003cp\u003eSukenari was founded in 1933 in Toyama, Japan. The workshop combines traditional forging methods with modern steel and is known for working with materials such as SG2, ZDP-189, and HAP-40. The third generation of the Hanaki family leads the forge today. Their approach is shaped by steady, methodical craftsmanship and ongoing collaboration with professional chefs.\u003c\/p\u003e\n\u003ch3\u003eDetails\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrand:\u003c\/strong\u003e Sukenari\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlacksmith:\u003c\/strong\u003e Nobuo Hanaki\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLocation:\u003c\/strong\u003e Toyama, Japan\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eKnife type:\u003c\/strong\u003e gyuto\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCore steel:\u003c\/strong\u003e SG2\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSteel type:\u003c\/strong\u003e stainless\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHRC:\u003c\/strong\u003e 63\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFinish:\u003c\/strong\u003e migaki\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eBlade and Handle Specs\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eTotal length:\u003c\/strong\u003e 384mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade length - heel to tip:\u003c\/strong\u003e 232mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade height at heel:\u003c\/strong\u003e 50.4mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSpine thickness:\u003c\/strong\u003e\n\u003cul\u003e\n\u003cli\u003eat the handle: 2.5mm\u003c\/li\u003e\n\u003cli\u003eat the heel: 2.5mm\u003c\/li\u003e\n\u003cli\u003emidway: 2.1mm\u003c\/li\u003e\n\u003cli\u003e1cm from the tip: 0.9mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWeight:\u003c\/strong\u003e 182g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEdge\/bevel:\u003c\/strong\u003e 50:50\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHandle:\u003c\/strong\u003e octagonal magnolia\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFerrule:\u003c\/strong\u003e buffalo horn\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHand orientation:\u003c\/strong\u003e ambidextrous\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSaya\/ sheath:\u003c\/strong\u003e included\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eReminder:\u003c\/strong\u003e Migaki finishes can show fine scratches over time. Sliding the magnolia saya on and off may create light hairline marks on the blade surface. This is normal.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNotes:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003ea. For the care and maintenance of Japanese knives, such as this Sukenari SG2 240mm gyuto, please refer to our care guide below.\u003cbr\u003eb. Slight variations in measurements and surface finish are typical in hand-forged Japanese knives.\u003cbr\u003ec. 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The knife is fitted with an octagonal magnolia handle and a buffalo horn ferrule.\u003c\/p\u003e\n\u003cp\u003eKiyoshi Kato, also known by his smith name Yoshiaki Fujiwara, was born in 1944. He is a licensed swordsmith and received his certification in 1999. His training began at age 20 under his grandfather, Kanekuni Kato, and his father, Sanehira Kato. After more than ten years of swordsmithing, he began producing outdoor and kitchen knives in 1977. 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It uses a Swedish carbon steel core with iron cladding in a warikomi construction. The blade has a kurouchi finish that helps reduce reactivity and gives the surface a natural forged appearance. The spine is thick near the handle and tapers toward the tip, which provides stability and solid feel during cutting. The geometry is consistent along the length of the blade, and the 50:50 edge makes it suitable for a wide range of daily prep tasks. 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The blade has a kurouchi finish that gives it a natural forged appearance and helps reduce reactivity. The spine begins thick near the handle and tapers toward the tip, which provides solid feel during cutting. The geometry is consistent along the length of the blade without being overly thin. The knife is fitted with an octagonal magnolia handle and a buffalo horn ferrule.\u003c\/p\u003e\n\u003cp\u003eKiyoshi Kato, also known by his smith name Yoshiaki Fujiwara, was born in 1944. He is a licensed swordsmith and received his certification in 1999. His training began at age 20 under his grandfather, Kanekuni Kato, and his father, Sanehira Kato. After more than a decade of swordsmithing, he began producing outdoor and kitchen knives in 1977. He continues to make his knives in his workshop in Hokuto City in Yamanashi prefecture.\u003c\/p\u003e\n\u003ch3\u003eDetails\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrand \/ maker:\u003c\/strong\u003e Kiyoshi Kato\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLocation:\u003c\/strong\u003e Hokuto, Yamanashi, Japan\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eKnife type:\u003c\/strong\u003e wa-gyuto\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSeries:\u003c\/strong\u003e kurouchi\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eConstruction\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eConstruction type:\u003c\/strong\u003e carbon clad\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSteel category:\u003c\/strong\u003e carbon steel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSteel type:\u003c\/strong\u003e aogami\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eBlade and Handle Specs\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eTotal length:\u003c\/strong\u003e 394mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade length:\u003c\/strong\u003e 232mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade height at heel:\u003c\/strong\u003e 50.7mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSpine thickness:\u003c\/strong\u003e\n\u003cul\u003e\n\u003cli\u003eat the handle: 4.8mm\u003c\/li\u003e\n\u003cli\u003eat the heel: 4.3mm\u003c\/li\u003e\n\u003cli\u003emidway: 2.2mm\u003c\/li\u003e\n\u003cli\u003e1cm from the tip: 1.2mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWeight:\u003c\/strong\u003e 226g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEdge\/bevel:\u003c\/strong\u003e 50:50\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHandle:\u003c\/strong\u003e octagonal magnolia\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFerrule:\u003c\/strong\u003e buffalo horn\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHand orientation:\u003c\/strong\u003e ambidextrous\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Kiyoshi Kato","offers":[{"title":"Default Title","offer_id":32564220821553,"sku":"KKATO240KUG","price":0.0,"currency_code":"JPY","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/5075\/9729\/products\/zahochoknives-zahocho-knives-tokyo-kiyoshi-kato-yoshiaki-fujiwara-kurouchi-gyuto-240mm-1.jpg?v=1608722601"},{"product_id":"hinoura-kurouchi-shirogami-2-165mm-nakiri","title":"Hinoura kurouchi shirogami #2 165mm nakiri","description":"\u003cp\u003eThe Hinoura Kurouchi Nakiri 160mm is a handcrafted Japanese vegetable knife forged in Sanjo, Japan. Featuring a core of Hitachi Shirogami #2 carbon steel, this nakiri delivers excellent cutting performance. The traditional kurouchi finish enhances its rustic appeal. Designed for precise vegetable slicing, it is paired with an oval magnolia wood handle and buffalo horn ferrule for a secure and comfortable grip.\u003c\/p\u003e\n\u003ch3\u003eDetails\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrand\/Maker:\u003c\/strong\u003e Hinoura\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLocation:\u003c\/strong\u003e Sanjo, Japan\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eKnife Type:\u003c\/strong\u003e Nakiri\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFinish:\u003c\/strong\u003e Kurouchi\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eConstruction Type:\u003c\/strong\u003e Sanmai | Iron Clad\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSteel Type:\u003c\/strong\u003e Carbon Steel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCore Steel:\u003c\/strong\u003e Hitachi Shirogami #2 (White #2)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eBlade \u0026amp; Handle Specs\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eTotal Length:\u003c\/strong\u003e 313mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade Length (heel to tip):\u003c\/strong\u003e 160mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade Height at Heel:\u003c\/strong\u003e 48.2mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSpine Thickness:\u003c\/strong\u003e\n\u003cul\u003e\n\u003cli\u003eAt the handle: 5.5mm\u003c\/li\u003e\n\u003cli\u003eAt the heel: 2.9mm\u003c\/li\u003e\n\u003cli\u003eMidway: 2.3mm\u003c\/li\u003e\n\u003cli\u003e1cm from the tip: 2.0mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWeight:\u003c\/strong\u003e 177g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEdge\/Bevel:\u003c\/strong\u003e 50:50\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHandle:\u003c\/strong\u003e Oval Magnolia Wood\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFerrule:\u003c\/strong\u003e Buffalo Horn\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHand Orientation:\u003c\/strong\u003e Ambidextrous\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eImportant Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eCare \u0026amp; Maintenance: Handmade Japanese knives, like the Hinoura Kurouchi Nakiri, require special care. Please refer to our guide for proper handling.\u003c\/li\u003e\n\u003cli\u003eMeasurements: Slight variations are expected due to the handmade nature of the knife.\u003c\/li\u003e\n\u003cli\u003eCosmetic Details: Minor imperfections, such as light surface marks, are common in artisanal blades.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Hinoura","offers":[{"title":"Default Title","offer_id":39272412971057,"sku":"HINKS2165N","price":22000.0,"currency_code":"JPY","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/5075\/9729\/products\/zahocho-knives-tokyo-hinoura-kurouchi-shirogami-2-165-nakiri-1.jpg?v=1616478100"},{"product_id":"hinoura-kurouchi-shirogami-2-210mm-gyuto","title":"Hinoura kurouchi shirogami #2 210mm gyuto","description":"\u003cp\u003eThe Hinoura Kurouchi Shirogami #2 Gyuto 214mm is a handcrafted Japanese kitchen knife forged in Sanjo, Japan. Featuring a core of Hitachi Shirogami #2 carbon steel, this gyuto delivers superior sharpness. The traditional kurouchi finish enhances its rustic appeal, while the iron-clad sanmai construction offers durability. Designed for balance and comfort, it is paired with an oval magnolia wood handle and buffalo horn ferrule, ensuring precise control for various cutting tasks.\u003c\/p\u003e\n\u003ch3\u003eDetails\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrand\/Maker:\u003c\/strong\u003e Hinoura\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLocation:\u003c\/strong\u003e Sanjo, Japan\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eKnife Type:\u003c\/strong\u003e Gyuto\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFinish:\u003c\/strong\u003e Kurouchi\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eConstruction Type:\u003c\/strong\u003e Sanmai | Iron Clad\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSteel Type:\u003c\/strong\u003e Carbon Steel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCore Steel:\u003c\/strong\u003e Hitachi Shirogami #2 (White #2)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eBlade \u0026amp; Handle Specs\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eTotal Length:\u003c\/strong\u003e 371mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade Length (heel to tip):\u003c\/strong\u003e 214mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade Height at Heel:\u003c\/strong\u003e 52.2mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSpine Thickness:\u003c\/strong\u003e\n\u003cul\u003e\n\u003cli\u003eAt the handle: 4.8mm\u003c\/li\u003e\n\u003cli\u003eAt the heel: 3.0mm\u003c\/li\u003e\n\u003cli\u003eMidway: 1.9mm\u003c\/li\u003e\n\u003cli\u003e1cm from the tip: 0.9mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWeight:\u003c\/strong\u003e 169g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEdge\/Bevel:\u003c\/strong\u003e 50:50\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHandle:\u003c\/strong\u003e Oval Magnolia Wood\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFerrule:\u003c\/strong\u003e Buffalo Horn\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHand Orientation:\u003c\/strong\u003e Ambidextrous\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Hinoura","offers":[{"title":"Default Title","offer_id":39272415887409,"sku":"HINKS2210G","price":36000.0,"currency_code":"JPY","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/5075\/9729\/products\/zahocho-japanese-knives-hinoura-kurouchi-shirogami-gyuto-1a.jpg?v=1673595585"},{"product_id":"toyama-aogami-2-240mm-gyuto","title":"Toyama aogami#2 240mm gyuto","description":"\u003cp\u003eThe Toyama Aogami #2 gyuto 240mm is a hand-forged Japanese chef's knife by Shuji Toyama, an 83-year-old blacksmith from Sanjo. Toyama's knives are known for their heat treatment of Aogami #2 steel. At 242mm with 54.7mm blade height and weighing 215g, this gyuto handles general kitchen tasks from slicing to chopping. The stainless cladding over the carbon steel core reduces maintenance compared to iron clad construction.\u003c\/p\u003e\n\u003ch3\u003eDetails\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlacksmith:\u003c\/strong\u003e Shuji Toyama\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Sanjo, Japan\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCore Steel:\u003c\/strong\u003e Aogami #2 \/ Blue #2\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSteel Type:\u003c\/strong\u003e Carbon Steel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCladding:\u003c\/strong\u003e Stainless Clad\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eBlade \u0026amp; Handle Specs\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eOverall Length:\u003c\/strong\u003e 404mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade Length (Heel to Tip):\u003c\/strong\u003e 242mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade Height at Heel:\u003c\/strong\u003e 54.7mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSpine Thickness:\u003c\/strong\u003e\n\u003cul\u003e\n\u003cli\u003eAt the handle: 3.9mm\u003c\/li\u003e\n\u003cli\u003eAt the heel: 3.3mm\u003c\/li\u003e\n\u003cli\u003eMidway: 2.0mm\u003c\/li\u003e\n\u003cli\u003e1cm from the tip: 1.3mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWeight:\u003c\/strong\u003e 215g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEdge\/bevel:\u003c\/strong\u003e 50:50\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHandle:\u003c\/strong\u003e D-shaped magnolia handle with horn ferrule\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSaya\/Sheath:\u003c\/strong\u003e Not included\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eNote:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eFor the care and maintenance of Japanese knives, such as the Toyama Aogami #2 Gyuto, please refer to our care guide.\u003c\/li\u003e\n\u003cli\u003eSlight measurement variations are typical in handcrafted Japanese kitchen knives.\u003c\/li\u003e\n\u003cli\u003eMinor cosmetic variations, such as light surface marks or fine scuffs, are common in handcrafted knives.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Toyama","offers":[{"title":"Default Title","offer_id":39314426101809,"sku":"TYMA2240G","price":0.0,"currency_code":"JPY","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/5075\/9729\/files\/zahocho-japanese-knives-shuji-toyama-aogami2-migaki-gyuto-240mm-111.webp?v=1700115728"},{"product_id":"toyama-aogami-2-damascus-240mm-gyuto","title":"Toyama aogami #2 damascus 240mm gyuto","description":"\u003cp\u003eThe Shuji Toyama gyuto is a hand-forged Japanese chef's knife crafted in Sanjo by 83-year-old blacksmith Shuji Toyama. This knife features an Aogami #2 carbon steel core with iron-clad damascus construction. Toyama knives are known for their exceptional cutting performance, with blades that cut cleanly through ingredients with minimal resistance. The heat treatment brings out the best qualities of Aogami #2 steel, balancing hardness for edge retention with enough toughness for daily kitchen work. The steel sharpens easily and maintains its edge for a long time. The iron cladding will develop a natural patina over time with use.\u003c\/p\u003e\n\u003ch3\u003eDetails\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrand\/Maker:\u003c\/strong\u003e \u003ca href=\"https:\/\/zahocho.com\/collections\/watanabe-toyama\" title=\"Toyama knives\" rel=\"noopener\" target=\"_blank\"\u003eShuji Toyama\u003c\/a\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducing Area:\u003c\/strong\u003e Sanjo, Japan\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eKnife Type:\u003c\/strong\u003e \u003ca href=\"https:\/\/zahocho.com\/collections\/gyuto\" title=\"Gyuto knives\" rel=\"noopener\" target=\"_blank\"\u003eGyuto\u003c\/a\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFinish:\u003c\/strong\u003e Damascus\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCore Steel:\u003c\/strong\u003e Aogami #2 (Blue #2)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eBlade \u0026amp; Handle Specs\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eTotal Length:\u003c\/strong\u003e 409mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade Length (Heel to Tip):\u003c\/strong\u003e 244mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade Height at Heel:\u003c\/strong\u003e 53.5mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSpine Thickness:\u003c\/strong\u003e\n\u003cul\u003e\n\u003cli\u003eAt the handle: 4.0mm\u003c\/li\u003e\n\u003cli\u003eAt the heel: 3.6mm\u003c\/li\u003e\n\u003cli\u003eMidway: 2.4mm\u003c\/li\u003e\n\u003cli\u003e1cm from the tip: 1.1mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWeight:\u003c\/strong\u003e 230g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEdge\/bevel:\u003c\/strong\u003e 50:50\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHandle:\u003c\/strong\u003e D-shaped magnolia\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Toyama","offers":[{"title":"Default Title","offer_id":39314426331185,"sku":"TYMA2D240G","price":0.0,"currency_code":"JPY","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/5075\/9729\/files\/zahocho-shuji-toyama-aogami2-damascus-gyuto-240mm-4.jpg?v=1743495049"},{"product_id":"masahiro-zcd-u-carbon-210mm-gyuto","title":"Masahiro carbon 210mm gyuto","description":"\u003cp\u003eCrafted in Seki, Japan, the Masahiro Carbon Gyuto, also known as the \"VC\" (Virgin Carbon) series, is a Japanese chef’s knife made from ZCD-U, Masahiro’s proprietary carbon steel. The monosteel carbon blade will develop a protective patina with use. This knife serves well as a daily workhorse in both professional and home kitchens.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eMade in Seki, Japan by Masahiro\u003c\/li\u003e\n\u003cli\u003eGyuto: Multi-purpose Japanese chef knife ideal for meat, fish, and vegetables\u003c\/li\u003e\n\u003cli\u003e209mm (8.23\") cutting edge length\u003c\/li\u003e\n\u003cli\u003eZCD-U carbon steel at ~61 HRC\u003c\/li\u003e\n\u003cli\u003eMonosteel carbon - whole blade will patina\u003c\/li\u003e\n\u003cli\u003eAsymmetric convex grind\u003c\/li\u003e\n\u003cli\u003eFor right-handed users\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eAbout the Brand\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eMasahiro Co., Ltd.\u003c\/strong\u003e, founded in 1932 in Seki City, Japan, is a renowned manufacturer of high-quality kitchen knives. Every knife is meticulously crafted by skilled artisans using domestically sourced materials and in-house production processes, ensuring true \"Made in Japan\" quality. Known for timeless craftsmanship and precision, Masahiro creates durable, functional knives trusted by professionals and home cooks alike.\u003c\/p\u003e\n\u003ch3\u003eDetails\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrand:\u003c\/strong\u003e \u003ca rel=\"noopener\" title=\"Masahiro knives\" href=\"https:\/\/zahocho.com\/collections\/masahiro\" target=\"_blank\"\u003eMasahiro\u003c\/a\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducing Area:\u003c\/strong\u003e Seki, Japan\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eKnife Type:\u003c\/strong\u003e \u003ca rel=\"noopener\" title=\"Gyuto knives\" href=\"https:\/\/zahocho.com\/collections\/gyuto\" target=\"_blank\"\u003eGyuto\u003c\/a\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFinish:\u003c\/strong\u003e Migaki\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCore Steel:\u003c\/strong\u003e ZCD-U (Masahiro proprietary steel)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHRC:\u003c\/strong\u003e ~61\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSteel Type:\u003c\/strong\u003e Carbon Steel\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eBlade \u0026amp; Handle Specs\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eOverall length:\u003c\/strong\u003e 328mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade length (heel to tip):\u003c\/strong\u003e 209mm (8.23\")\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade height at heel:\u003c\/strong\u003e 45.5mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSpine thickness:\u003c\/strong\u003e\n\u003cul\u003e\n\u003cli\u003eAt the heel: 1.6mm\u003c\/li\u003e\n\u003cli\u003eMidway: 1.5mm\u003c\/li\u003e\n\u003cli\u003e1cm from the tip: 0.7mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWeight:\u003c\/strong\u003e 174g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEdge\/bevel:\u003c\/strong\u003e 70:30 asymmetric convex\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHandle:\u003c\/strong\u003e Reinforced wood\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHand Orientation:\u003c\/strong\u003e Right-handed\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSaya\/Sheath:\u003c\/strong\u003e Not included\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eNotes\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eFor the care and maintenance of Japanese knives, such as this 210mm carbon steel Gyuto, please refer to our care guide below.\u003c\/li\u003e\n\u003cli\u003eSlight measurement variations are common.\u003c\/li\u003e\n\u003cli\u003eSmall surface finish variations in Japanese knives are normal.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Masahiro","offers":[{"title":"Default Title","offer_id":39330976399409,"sku":"MASV210G","price":17000.0,"currency_code":"JPY","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/5075\/9729\/files\/zahocho-masahiro-vc-gyuto-knife-210mm-2.webp?v=1741008088"},{"product_id":"motokyuuichi-nashiji-ginsanko-180mm-bunka","title":"Motokyuuichi nashiji ginsan 180mm bunka","description":"\u003cp\u003eThe Motokyuuchi bunka 180mm is a handcrafted Japanese kitchen knife forged in Shimabara, Nagasaki by fifth-generation blacksmith Yasuhide Maeda. This knife features Hitachi Silver#3 (Ginsanko) stainless steel in warikomi construction with a nashiji finish. Ginsanko is a stainless steel that sharpens easily and takes a keen edge, behaving more like carbon steel during sharpening while offering stainless steel's corrosion resistance. At 180mm with 53mm blade height and weighing 158g, this bunka handles general kitchen tasks with the angled tip providing access for detailed work. The octagonal wenge handle with buffalo horn ferrule offers a secure grip during use.\u003c\/p\u003e\n\u003cp\u003eMotokyuuchi was established in 1895 in Shimabara, Nagasaki. 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Designed for high-performance vegetable cutting, its well-balanced weight provides stability and control. 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Designed for precision slicing, it offers a long, slender profile for clean cuts with minimal resistance. The knife is fitted with a D-shaped magnolia handle and buffalo horn ferrule for a comfortable grip.\u003c\/p\u003e\n\u003ch3\u003eDetails\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrand\/Maker:\u003c\/strong\u003e Shuji Toyama\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLocation:\u003c\/strong\u003e Sanjo, Japan\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eKnife Type:\u003c\/strong\u003e Sujihiki\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eConstruction Type:\u003c\/strong\u003e Sanmai | Iron-Clad Damascus\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSteel Category:\u003c\/strong\u003e Carbon\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSteel Type:\u003c\/strong\u003e Aogami #2\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eBlade \u0026amp; Handle Specs\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eTotal Length:\u003c\/strong\u003e 456mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade Length (Heel to Tip):\u003c\/strong\u003e 301mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade Height at Heel:\u003c\/strong\u003e 43.7mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSpine Thickness:\u003c\/strong\u003e\n\u003cul\u003e\n\u003cli\u003eAt the handle: 4.1mm\u003c\/li\u003e\n\u003cli\u003eAt the heel: 3.5mm\u003c\/li\u003e\n\u003cli\u003eMidway: 2.3mm\u003c\/li\u003e\n\u003cli\u003e1cm from the tip: 1.3mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWeight:\u003c\/strong\u003e 199g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEdge\/bevel:\u003c\/strong\u003e 50:50\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHandle:\u003c\/strong\u003e D-shaped magnolia\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFerrule:\u003c\/strong\u003e Buffalo horn\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Toyama","offers":[{"title":"Default Title","offer_id":39406155759665,"sku":"TYMA2DSUJ300","price":0.0,"currency_code":"JPY","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/5075\/9729\/products\/PC150380-01.jpg?v=1671085886"},{"product_id":"miyazaki-x-zahocho-tsuchime-kurouchi-aogami-2-damascus-180mm-hakata","title":"Miyazaki x Zahocho tsuchime kurouchi aogami #2 damascus 180mm hakata","description":"\u003cp\u003eThe Miyazaki hakata 181mm is a handcrafted Japanese kitchen knife forged in Goto, Nagasaki by Haruki Miyazaki. This knife features an Aogami #2 carbon steel core with iron cladding in sanmai construction and a tsuchime kurouchi damascus finish. The hakata is a regional knife style from Kyushu, similar to a bunka with an angled tip for detailed work. At 181mm with 51mm blade height and weighing 181g, this knife handles general kitchen tasks from slicing to chopping. The iron cladding will develop a natural patina over time with use. \u003c\/p\u003e\n\u003cp\u003eHaruki Miyazaki was born in 1985 in Goto, Nagasaki. He apprenticed for five years under Toshio Ooba, known for his hakata knives, before traveling across Japan to learn from other blacksmiths. He also studied with Yukinori Shirataka, who was considered a living national treasure. Miyazaki established his own workshop in 2011 and works with various Japanese steels including Aogami #2, Shirogami #2, Aogami Super, and Ginsanko.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBrand \/ blacksmith:\u003c\/strong\u003e Miyazaki\u003cbr\u003e\u003cstrong\u003eCollection:\u003c\/strong\u003e \u003ca rel=\"noopener\" title=\"Zahocho custom\" href=\"https:\/\/zahocho.com\/collections\/zahocho-original\" target=\"_blank\"\u003eZahocho custom\u003c\/a\u003e\u003cbr\u003e\u003cstrong\u003eLocation:\u003c\/strong\u003e Nagasaki, Japan\u003cbr\u003e\u003cstrong\u003eKnife type:\u003c\/strong\u003e hakata | ktip\u003cbr\u003e\u003cstrong\u003eFinish:\u003c\/strong\u003e tsuchime kurouchi damascus\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eConstruction type:\u003c\/strong\u003e sanmai | iron clad\u003cbr\u003e\u003cstrong\u003eSteel category:\u003c\/strong\u003e carbon\u003cbr\u003e\u003cstrong\u003eCore steel:\u003c\/strong\u003e Hitachi aogami #2 (blue #2)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTotal length:\u003c\/strong\u003e 331mm\u003cbr\u003e\u003cstrong\u003eBlade length:\u003c\/strong\u003e 181mm\u003cbr\u003e\u003cstrong\u003eBlade height at heel:\u003c\/strong\u003e 51mm\u003cbr\u003e\u003cstrong\u003eSpine thickness at handle:\u003c\/strong\u003e 3.4mm\u003cbr\u003e\u003cstrong\u003eSpine thickness at heel:\u003c\/strong\u003e 2.9mm\u003cbr\u003e\u003cstrong\u003eSpine thickness at middle:\u003c\/strong\u003e 2.2mm\u003cbr\u003e\u003cstrong\u003eSpine thickness 1cm from the tip:\u003c\/strong\u003e 1.1mm\u003cbr\u003e\u003cstrong\u003eWeight:\u003c\/strong\u003e 181g\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eEdge\/bevel:\u003c\/strong\u003e 50:50\u003cbr\u003e\u003cstrong\u003eHandle:\u003c\/strong\u003e mono octagonal boak\u003cbr\u003e\u003cstrong\u003eHand orientation:\u003c\/strong\u003e ambidextrous\u003c\/p\u003e","brand":"Miyazaki","offers":[{"title":"Default Title","offer_id":39486887919665,"sku":"MIYTKA2D180B","price":28600.0,"currency_code":"JPY","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/5075\/9729\/products\/zahocho-japanese-knives-miyazaki-x-zahocho-tsuchime-kurouchi-aogami-2-damascus-180mm-bunka-2.jpg?v=1634114610"},{"product_id":"genkai-masakuni-mizuhonyaki-shirogami-2-330mm-sakimaru-takohiki","title":"Genkai Masakuni honyaki shirogami #2 330mm sakimaru takohiki","description":"\u003cp\u003eThe Genkai Masakuni Honyaki Shirogami #2 330mm Sakimaru Takohiki is a single-bevel slicing knife from Karatsu, Saga, Japan. 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Both knives feature Aogami #2 carbon steel cores with iron-clad Damascus construction. Toyama knives are known for their exceptional cutting performance, with blades that cut cleanly through ingredients with minimal resistance. The 244mm gyuto handles general kitchen tasks while the 153mm petty is suited for detailed work like trimming vegetables and slicing garlic. The heat treatment brings out the best qualities of Aogami #2 steel, balancing hardness for edge retention with enough toughness for daily kitchen work. The steel sharpens easily and maintains its edge through regular use. The iron cladding will develop a natural patina over time with use.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBrand \/ maker:\u003c\/strong\u003e Shuji Toyama\u003cbr\u003e\u003cstrong\u003eLocation:\u003c\/strong\u003e Sanjo, Japan\u003cbr\u003e\u003cstrong\u003eKnife type:\u003c\/strong\u003e gyuto\u003cbr\u003e\u003cstrong\u003eFinish:\u003c\/strong\u003e damascus\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eConstruction type:\u003c\/strong\u003e sanmai | iron clad\u003cbr\u003e\u003cstrong\u003eSteel category:\u003c\/strong\u003e carbon\u003cbr\u003e\u003cstrong\u003eSteel type:\u003c\/strong\u003e aogami#2\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e150mm petty knife\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eTotal length:\u003c\/strong\u003e 289mm\u003cbr\u003e\u003cstrong\u003eBlade length:\u003c\/strong\u003e 153mm\u003cbr\u003e\u003cstrong\u003eBlade height at heel:\u003c\/strong\u003e 36mm\u003cbr\u003e\u003cstrong\u003eSpine thickness at handle:\u003c\/strong\u003e 3.1mm\u003cbr\u003e\u003cstrong\u003eSpine thickness at heel:\u003c\/strong\u003e 2.7mm\u003cbr\u003e\u003cstrong\u003eSpine thickness at middle:\u003c\/strong\u003e 1.9mm\u003cbr\u003e\u003cstrong\u003eSpine thickness 1cm from the tip:\u003c\/strong\u003e 1.4mm\u003cbr\u003e\u003cstrong\u003eWeight:\u003c\/strong\u003e 89g\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e240mm gyuto\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eTotal length:\u003c\/strong\u003e 409mm\u003cbr\u003e\u003cstrong\u003eBlade length:\u003c\/strong\u003e 244mm\u003cbr\u003e\u003cstrong\u003eBlade height at heel:\u003c\/strong\u003e 54.2mm\u003cbr\u003e\u003cstrong\u003eSpine thickness at handle:\u003c\/strong\u003e 4.6mm\u003cbr\u003e\u003cstrong\u003eSpine thickness at heel:\u003c\/strong\u003e 3.8mm\u003cbr\u003e\u003cstrong\u003eSpine thickness at middle:\u003c\/strong\u003e 2.2mm\u003cbr\u003e\u003cstrong\u003eSpine thickness 1cm from the tip:\u003c\/strong\u003e 1.3mm\u003cbr\u003e\u003cstrong\u003eWeight:\u003c\/strong\u003e 230g\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eEdge\/bevel:\u003c\/strong\u003e 50:50\u003cbr\u003e\u003cstrong\u003eHandle:\u003c\/strong\u003e d-shaped magnolia\u003cbr\u003e\u003cstrong\u003eFerrule:\u003c\/strong\u003e buffalo horn\u003c\/p\u003e","brand":"Toyama","offers":[{"title":"Default Title","offer_id":39495519830065,"sku":"TYMA2DGPKKS","price":0.0,"currency_code":"JPY","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/5075\/9729\/products\/zahocho-japanese-knives-shuji-toyama-aogami-2-damascus-240mmgyuto-150mm-petty-combo-11.jpg?v=1634447433"},{"product_id":"motokyuuchi-kurouchi-aogami-2-200mm-kiritsuke-chuka-bocho","title":"Motokyuuichi kurouchi aogami #2 200mm kiritsuke chuka bocho","description":"\u003cp\u003eThe Motokyuuchi ktip chuka bocho 195mm is a handcrafted Japanese cleaver forged in Shimabara, Nagasaki by fifth-generation blacksmith Yasuhide Maeda. This knife features an Aogami #2 carbon steel core with iron cladding in sanmai construction and a kurouchi finish. The ktip (kiritsuke) design adds an angled tip to the traditional Chinese cleaver profile, providing access for detailed work alongside the broad cutting surface. At 195mm with 75.8mm blade height and weighing 262g, this cleaver handles everyday cutting tasks from slicing vegetables to processing meat. The iron cladding will develop a natural patina over time with use. The octagonal walnut handle offers a secure grip during extended use.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAbout the forge:\u003c\/strong\u003e\u003cbr\u003eMotokyuuchi was established in 1895 in Shimabara, Nagasaki. The forge is currently led by fifth-generation blacksmith Yasuhide Maeda, working alongside his father Kiyonori Maeda, the fourth-generation master.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBrand \/ maker:\u003c\/strong\u003e Motokyuuchi\u003cbr\u003e\u003cstrong\u003eLocation:\u003c\/strong\u003e Nagasaki, Japan\u003cbr\u003e\u003cstrong\u003eKnife type:\u003c\/strong\u003e ktip \/ kiritsuke chuka bocho\u003cbr\u003e\u003cstrong\u003eFinish:\u003c\/strong\u003e kurouchi\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eConstruction type:\u003c\/strong\u003e sanmai | iron clad\u003cbr\u003e\u003cstrong\u003eSteel category:\u003c\/strong\u003e carbon\u003cbr\u003e\u003cstrong\u003eSteel type:\u003c\/strong\u003e Hitachi aogami #2 (blue #2)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTotal length:\u003c\/strong\u003e 334mm\u003cbr\u003e\u003cstrong\u003eBlade length:\u003c\/strong\u003e 195mm\u003cbr\u003e\u003cstrong\u003eBlade height at heel:\u003c\/strong\u003e 75.8mm\u003cbr\u003e\u003cstrong\u003eSpine thickness at handle:\u003c\/strong\u003e 3.8mm\u003cbr\u003e\u003cstrong\u003eSpine thickness at heel:\u003c\/strong\u003e 3.8mm\u003cbr\u003e\u003cstrong\u003eSpine thickness at middle:\u003c\/strong\u003e 3.2mm\u003cbr\u003e\u003cstrong\u003eSpine thickness 1cm from the tip:\u003c\/strong\u003e 2.0mm\u003cbr\u003e\u003cstrong\u003eWeight:\u003c\/strong\u003e 262g\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eEdge\/bevel:\u003c\/strong\u003e 50:50\u003cbr\u003e\u003cstrong\u003eHandle:\u003c\/strong\u003e octagonal walnut\u003cbr\u003e\u003cstrong\u003eHand orientation:\u003c\/strong\u003e ambidextrous\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e*NOTE: Each knife is a handmade product so there will be variations in terms of profile and dimensions.\u003c\/em\u003e\u003c\/p\u003e","brand":"Motokyuuchi","offers":[{"title":"Default Title","offer_id":42074978943212,"sku":"MOTKA2200KCB","price":17400.0,"currency_code":"JPY","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/5075\/9729\/products\/zahocho-japanese-knives-motokyuuichi-kurouchi-aogami-ktip-kiritsuke-chuka-1.jpg?v=1637320265"},{"product_id":"nakagawa-shirogami-3-240mm-honyaki-gyuto-mt-fuji-moonless","title":"Nakagawa shirogami #3 240mm honyaki gyuto (Mt. Fuji - moonless)","description":"\u003cp\u003eThe Nakagawa Shirogami #3 abura-honyaki gyuto 228mm is a handcrafted Japanese chef's knife forged in Sakai by Satoshi Nakagawa. This knife features abura-honyaki (oil-quenched honyaki) construction made from a single piece of Hitachi Shirogami #3 carbon steel with a full mirror finish. The blade displays a Mt. Fuji hamon pattern across the edge. At 228mm with 49.2mm blade height and weighing 217g, this gyuto handles general kitchen tasks from slicing to chopping. The carbon steel blade will develop a natural patina over time with use. Includes a plain kiri box, certificate, and nishiki bukuro.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAbout the blacksmith:\u003cbr\u003e\u003c\/strong\u003eSatoshi Nakagawa trained for 16 years under master blacksmith Kenichi Shiraki and led Shiraki Hamono from 2015 when his master stepped back from daily forging. Nakagawa established his own workshop, Nakagawa Hamono, in April 2021. He works with various steels including Shirogami, Aogami, VG10, and Ginsanko, forging both laminated and honyaki knives.\u003c\/p\u003e\n\u003ch3\u003eDetails\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrand:\u003c\/strong\u003e \u003ca rel=\"noopener\" title=\"Yoshihiro knives\" href=\"https:\/\/zahocho.com\/collections\/yoshihiro-japanese-knives\" target=\"_blank\"\u003eGoh Umanosuke Yoshihiro\u003c\/a\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlacksmith:\u003c\/strong\u003e Satoshi Nakagawa\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSharpener\u003c\/strong\u003e: Nori Igarashi (Yamawaki hamono)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLocation:\u003c\/strong\u003e Sakai, Japan\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eKnife Type:\u003c\/strong\u003e Gyuto\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFinish:\u003c\/strong\u003e Full Mirror\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eConstruction Type:\u003c\/strong\u003e Abura-Honyaki\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSteel Category:\u003c\/strong\u003e Carbon Steel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSteel Type:\u003c\/strong\u003e Hitachi Shirogami #3 (White #3)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHamon:\u003c\/strong\u003e Mt. Fuji - Moonless\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eBlade \u0026amp; Handle Specs\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eTotal Length:\u003c\/strong\u003e 381mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade Length:\u003c\/strong\u003e 228mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade Height at Heel:\u003c\/strong\u003e 49.2mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSpine Thickness:\u003c\/strong\u003e\n\u003cul\u003e\n\u003cli\u003eAt the handle: 3.3mm\u003c\/li\u003e\n\u003cli\u003eAt the heel: 3.0mm\u003c\/li\u003e\n\u003cli\u003eMidway: 2.2mm\u003c\/li\u003e\n\u003cli\u003e1cm from the tip: 1.1mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWeight:\u003c\/strong\u003e 217g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEdge\/bevel:\u003c\/strong\u003e Asymmetric Full Convex | 50:50\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHandle:\u003c\/strong\u003e Octagonal ebony with buffalo horn ferrule\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003ePackage Includes\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003ePlain kiri box\u003c\/li\u003e\n\u003cli\u003eCertificate\u003c\/li\u003e\n\u003cli\u003eNishiki bukuro\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eNotes\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eRegular maintenance is essential for Japanese knives, such as the Nakagawa Shirogami #3 240mm Honyaki Gyuto. Please follow our care guide for proper handling.\u003c\/li\u003e\n\u003cli\u003eSlight measurement variations are typical in handcrafted Japanese kitchen knives.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Satoshi Nakagawa","offers":[{"title":"Default Title","offer_id":42143149293804,"sku":"NS3240HG-NM","price":0.0,"currency_code":"JPY","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/5075\/9729\/products\/zahocho-japanese-knives-nakagawa-shirogami-3-mt-fuji-honyaki-gyuto-240mm-1.jpg?v=1638813932"},{"product_id":"nakagawa-shirogami-3-240mm-honyaki-gyuto","title":"Nakagawa shirogami #3 240mm honyaki gyuto","description":"\u003cp\u003eThe Nakagawa Shirogami #3 abura-honyaki gyuto 228mm is a handcrafted Japanese chef's knife forged in Sakai by Satoshi Nakagawa. This knife features abura-honyaki (oil-quenched honyaki) construction made from a single piece of Hitachi Shirogami #3 carbon steel with a full mirror finish. At 228mm with 49mm blade height and weighing 234g, this gyuto handles general kitchen tasks from slicing to chopping. The carbon steel blade will develop a natural patina over time with use. Includes a plain kiri box, certificate, and nishiki bukuro.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAbout the blacksmith:\u003c\/strong\u003e\u003cbr\u003eSatoshi Nakagawa trained for 16 years under master blacksmith Kenichi Shiraki (retired in 2017) and took over at Shiraki Hamono in 2015. He established his own workshop, Nakagawa Hamono, in April 2021. Despite his relatively young age, Nakagawa is capable of forging various steels including Shirogami, Aogami, VG10, and Ginsanko, crafting both laminated and honyaki knives.\u003c\/p\u003e\n\u003ch3\u003eDetails\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrand:\u003c\/strong\u003e \u003ca rel=\"noopener\" title=\"Yoshihiro knives\" href=\"https:\/\/zahocho.com\/collections\/yoshihiro-japanese-knives\" target=\"_blank\"\u003eGoh Umanosuke Yoshihiro\u003c\/a\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlacksmith:\u003c\/strong\u003e Satoshi Nakagawa\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSharpener:\u003c\/strong\u003e Nori Igarashi (Yamawaki hamono)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLocation:\u003c\/strong\u003e Sakai, Japan\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eKnife Type:\u003c\/strong\u003e Gyuto\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFinish:\u003c\/strong\u003e Full Mirror\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eConstruction Type:\u003c\/strong\u003e Abura-Honyaki\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSteel Category:\u003c\/strong\u003e Carbon Steel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSteel Type:\u003c\/strong\u003e Hitachi Shirogami #3 (White #3)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHamon:\u003c\/strong\u003e Regular\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eBlade \u0026amp; Handle Specs\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eTotal Length:\u003c\/strong\u003e 382mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade Length:\u003c\/strong\u003e 228mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade Height at Heel:\u003c\/strong\u003e 49mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSpine Thickness:\u003c\/strong\u003e\n\u003cul\u003e\n\u003cli\u003eAt the handle: 3.0mm\u003c\/li\u003e\n\u003cli\u003eAt the heel: 2.8mm\u003c\/li\u003e\n\u003cli\u003eMidway: 2.3mm\u003c\/li\u003e\n\u003cli\u003e1cm from the tip: 1.1mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWeight:\u003c\/strong\u003e 234g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEdge\/bevel:\u003c\/strong\u003e Asymmetric Full Convex | 50:50\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHandle:\u003c\/strong\u003e Octagonal ebony with buffalo horn ferrule\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003ePackage Includes\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003ePlain kiri box\u003c\/li\u003e\n\u003cli\u003eCertificate\u003c\/li\u003e\n\u003cli\u003eNishiki bukuro\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eNotes\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eJapanese knives, such as this Nakagawa Shirogami #3 240mm Honyaki Gyuto, require thoughtful care. Please refer to our care guide to ensure its best condition.\u003c\/li\u003e\n\u003cli\u003eSlight measurement variations are typical in handcrafted Japanese kitchen knives.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Satoshi Nakagawa","offers":[{"title":"Default Title","offer_id":42143157354732,"sku":"NS3240HG","price":0.0,"currency_code":"JPY","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/5075\/9729\/products\/zahocho-japanese-knives-nakagawa-shirogami-3-honyaki-gyuto-240mm-1.jpg?v=1638814074"},{"product_id":"toyama-aogami-2-210mm-nakiri","title":"Toyama aogami #2 210mm nakiri","description":"\u003cp\u003eHand-forged by Shuji Toyama, 87-year-old master blacksmith from Sanjo, Japan, this 210mm nakiri has an Aogami #2 core with stainless cladding and a migaki finish. Nakiri are purpose-built for vegetables. At 210mm, it is on the larger end for a nakiri, with extra surface area and good heft. The convex grind and Toyama's well-regarded heat treat of Aogami #2 deliver excellent edge retention and easy sharpening. More blade, more surface area -- for cooks who want a nakiri with presence.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eHand-forged in Sanjo, Japan by Shuji Toyama (b. 1939)\u003c\/li\u003e\n\u003cli\u003e205mm cutting edge, 64.6mm heel height\u003c\/li\u003e\n\u003cli\u003eAogami #2 core with stainless cladding\u003c\/li\u003e\n\u003cli\u003eMigaki finish\u003c\/li\u003e\n\u003cli\u003eD-shaped magnolia handle with buffalo horn ferrule\u003c\/li\u003e\n\u003cli\u003eFor left- and right-handed users\u003c\/li\u003e\n\u003cli\u003eA specialized Japanese knife for enthusiasts who appreciate the Toyama cutting performance and well-regarded heat treat of blue steel\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr style=\"border: none; border-top: 1px solid #e0e0e0; margin-top: 36px; margin-bottom: 36px;\"\u003e\n\u003ch3\u003eDetails\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eBrand\/Maker:\u003c\/strong\u003e Shuji Toyama\u003cbr\u003e\u003cstrong\u003eLocation:\u003c\/strong\u003e Sanjo, Japan\u003cbr\u003e\u003cstrong\u003eKnife Type:\u003c\/strong\u003e nakiri\u003cbr\u003e\u003cstrong\u003eConstruction Type:\u003c\/strong\u003e sanmai | stainless clad\u003cbr\u003e\u003cstrong\u003eSteel Type:\u003c\/strong\u003e Hitachi Aogami #2\u003c\/p\u003e\n\u003ch3\u003eBlade \u0026amp; Handle Specs\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eTotal Length:\u003c\/strong\u003e 380mm\u003cbr\u003e\u003cstrong\u003eBlade Length (heel to tip):\u003c\/strong\u003e 205mm\u003cbr\u003e\u003cstrong\u003eBlade Height at Heel:\u003c\/strong\u003e 64.6mm\u003cbr\u003e\u003cstrong\u003eSpine Thickness:\u003c\/strong\u003e\u003cbr\u003eat the handle: 4.9mm\u003cbr\u003eat the heel: 4.0mm\u003cbr\u003emidway: 2.0mm\u003cbr\u003e1cm from the tip: 2.0mm\u003cbr\u003e\u003cstrong\u003eWeight:\u003c\/strong\u003e 278g\u003cbr\u003e\u003cstrong\u003eEdge\/bevel:\u003c\/strong\u003e 50:50\u003cbr\u003e\u003cstrong\u003eHandle:\u003c\/strong\u003e D-shaped magnolia\u003cbr\u003e\u003cstrong\u003eFerrule:\u003c\/strong\u003e buffalo horn\u003c\/p\u003e\n\u003cdiv style=\"background:#f5f5f5; padding:8px 24px; margin-top:16px; border-radius:6px; font-size:0.85em;\"\u003e\n  \u003cstrong\u003eNotes:\u003c\/strong\u003e\n  \u003cul\u003e\n    \u003cli\u003eEach knife is hand-forged, so no two are exactly alike. The photo shows a randomly selected piece from our stock. If you want to see the exact knife you'll receive, just email us at info@zahocho.com.\u003c\/li\u003e\n    \u003cli\u003eMinor variations in surface finish and measurements are normal in hand-forged Japanese knives.\u003c\/li\u003e\n    \u003cli\u003eHandle is fitted by the maker and shipped as-is. We don't offer handle swaps.\u003c\/li\u003e\n  \u003c\/ul\u003e\n\u003c\/div\u003e","brand":"Toyama","offers":[{"title":"Default Title","offer_id":42187286642924,"sku":"TYMA2210N","price":90000.0,"currency_code":"JPY","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/5075\/9729\/products\/zahocho-japanese-knives-shuji-toyama-stainless-clad-aogami-blue-2-210mm-nakiri-1.jpg?v=1639660645"},{"product_id":"yoshikazu-ikeda-shirogami-3-honyaki-mt-fuji-240mm-wa-gyuto","title":"Yoshikazu Ikeda shirogami#3 honyaki (Mt. Fuji) 240mm gyuto","description":"\u003cp\u003eA honyaki gyuto forged by Yoshikazu Ikeda, chairman of Sakai's Traditional Skilled Craftsman Association, using Shirogami #3 steel. Sharpened by Shotaro Nomura, the 233mm blade features a distinctive Fujinami (Mt. Fuji) hamon pattern.\u003c\/p\u003e\n\u003ch3\u003eDetails\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrand\/Maker:\u003c\/strong\u003e Yoshikazu Ikeda\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSharpener:\u003c\/strong\u003e Shotaro Nomura\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLocation:\u003c\/strong\u003e Sakai, Japan\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eKnife Type:\u003c\/strong\u003e Honyaki Gyuto\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHamon:\u003c\/strong\u003e Fujinami (Mt. Fuji with full moon)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eConstruction Type:\u003c\/strong\u003e Honyaki\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSteel Category:\u003c\/strong\u003e Carbon Steel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSteel Type:\u003c\/strong\u003e Hitachi Shirogami #3 (White #3)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eBlade \u0026amp; Handle Specs\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eTotal Length:\u003c\/strong\u003e 390mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade Length:\u003c\/strong\u003e 233mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade Height at Heel:\u003c\/strong\u003e 51.3mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSpine Thickness:\u003c\/strong\u003e\n\u003cul\u003e\n\u003cli\u003eAt the handle: 4.0mm\u003c\/li\u003e\n\u003cli\u003eAt the heel: 3.6mm\u003c\/li\u003e\n\u003cli\u003eMidway: 2.7mm\u003c\/li\u003e\n\u003cli\u003e1cm from the tip: 1.5mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWeight:\u003c\/strong\u003e 248g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEdge\/bevel:\u003c\/strong\u003e 50:50\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHandle:\u003c\/strong\u003e Octagonal ebony with blonde horn ferrule\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHand Orientation:\u003c\/strong\u003e Ambidextrous\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eNote:\u003c\/strong\u003e The colorful film is its protective coating. This is the default method used to protect Honyaki knives against corrosion. Acetone can be used to remove it.\u003c\/p\u003e","brand":"Yoshikazu Ikeda","offers":[{"title":"Default Title","offer_id":42297581666540,"sku":"YIKDS3HMF240G","price":0.0,"currency_code":"JPY","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/5075\/9729\/products\/zahocho-japanese-knives-yoshikazu-ikeda-mt-fuji-honyaki-240mm-gyuto-1.jpg?v=1642067156"},{"product_id":"nakagawa-aogami-1-suminagashi-330mm-kiritsuke-yanagiba","title":"Nakagawa aogami #1 suminagashi 330mm kiritsuke yanagiba","description":"\u003cp\u003eHand-forged in Sakai, Japan by Satoshi Nakagawa, this kiritsuke yanagiba features an Aogami #1 carbon steel core with a suminagashi damascus finish. The blade includes a fuller (chinagashi) along the spine that reduces weight while maintaining structural integrity. Measuring 318mm in edge length with a 39mm blade height and weighing 300g, this knife offers a lighter feel during extended slicing work without compromising stability.\u003c\/p\u003e\n\u003ch3\u003eDetails\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrand:\u003c\/strong\u003e \u003ca href=\"https:\/\/zahocho.com\/collections\/yoshihiro-japanese-knives\" title=\"Yoshihiro knives\" rel=\"noopener\" target=\"_blank\"\u003eGoh Umanosuke Yoshihiro\u003c\/a\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlacksmith:\u003c\/strong\u003e Satoshi Nakagawa\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSharpener\u003c\/strong\u003e: Masaya Shimizu (Yamawaki hamono)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducing Area:\u003c\/strong\u003e Sakai, Japan\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eKnife type:\u003c\/strong\u003e kiritsuke yanagiba with fuller (“chinagashi”)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFinish:\u003c\/strong\u003e suminagashi \/ damascus\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIncludes:\u003c\/strong\u003e magnolia saya\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eConstruction:\u003c\/strong\u003e nimai damascus soft iron\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSteel category:\u003c\/strong\u003e carbon steel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSteel type:\u003c\/strong\u003e Hitachi Aogami #1 (Blue #1)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eBlade and Handle Specs\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eTotal length:\u003c\/strong\u003e 488mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade length - heel to tip:\u003c\/strong\u003e 318mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade height at heel:\u003c\/strong\u003e 38.8mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSpine thickness:\u003c\/strong\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eat the handle:\u003c\/strong\u003e 4.5mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eat the heel:\u003c\/strong\u003e 4.3mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003emidway:\u003c\/strong\u003e 3.0mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e1cm from the tip:\u003c\/strong\u003e 1.4mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWeight:\u003c\/strong\u003e 300g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEdge\/bevel:\u003c\/strong\u003e single bevel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHandle:\u003c\/strong\u003e octagonal ebony\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFerrule:\u003c\/strong\u003e buffalo horn\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHand orientation:\u003c\/strong\u003e right-handed\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSaya\/ sheath:\u003c\/strong\u003e included\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eNotes:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003ea.  For the care and maintenance of Satoshi Nakagawa knives, please refer to our care guide below.\u003cbr\u003eb.  Slight variations in measurements and surface finish are typical in hand-forged Japanese knives.\u003c\/p\u003e","brand":"Satoshi Nakagawa","offers":[{"title":"Default Title","offer_id":42325997486316,"sku":"NA1S330KY","price":0.0,"currency_code":"JPY","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/5075\/9729\/products\/zahocho-japanese-knives-nakagawa-aogami1-suminagashi-330mm-kiritsuke-yanagiba-1.jpg?v=1642605420"},{"product_id":"watanabe-pro-aogami-2-kurouchi-180mm-nakiri","title":"Watanabe Pro aogami #2 kurouchi 180mm nakiri","description":"\u003cp\u003eThe Watanabe Pro nakiri 174mm is a handcrafted Japanese vegetable knife forged in Sanjo by Shinichi Watanabe. This knife features an Aogami #2 carbon steel core with stainless cladding in sanmai construction and a kurouchi finish. Watanabe knives are known for their exceptional cutting performance, with thin geometry behind the edge that cuts cleanly through ingredients with minimal resistance. The heat treatment balances hardness for edge retention with enough toughness for daily kitchen work. The Watanabe Pro nakiri is widely regarded as a benchmark for nakiri performance in the kitchen knife community.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlacksmith:\u003c\/strong\u003e Shinichi Watanabe\u003cbr\u003e\u003cstrong\u003eLocation:\u003c\/strong\u003e Sanjo, Japan\u003cbr\u003e\u003cstrong\u003eFinish:\u003c\/strong\u003e kurouchi\u003cbr\u003e\u003cstrong\u003eKnife type:\u003c\/strong\u003e nakiri\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eConstruction type:\u003c\/strong\u003e sanmai | stainless clad\u003cbr\u003e\u003cstrong\u003eSteel type:\u003c\/strong\u003e Hitachi Aogami#2\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTotal length:\u003c\/strong\u003e 325mm\u003cbr\u003e\u003cstrong\u003eBlade length:\u003c\/strong\u003e 174mm\u003cbr\u003e\u003cstrong\u003eBlade height at heel:\u003c\/strong\u003e 58.7mm\u003cbr\u003e\u003cstrong\u003eSpine thickness at handle:\u003c\/strong\u003e 4.6mm\u003cbr\u003e\u003cstrong\u003eSpine thickness at heel:\u003c\/strong\u003e 3.6mm\u003cbr\u003e\u003cstrong\u003eSpine thickness at middle:\u003c\/strong\u003e 1.9mm\u003cbr\u003e\u003cstrong\u003eSpine thickness 1cm from the tip:\u003c\/strong\u003e 1.5mm\u003cbr\u003e\u003cstrong\u003eWeight:\u003c\/strong\u003e 202g\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eEdge\/bevel:\u003c\/strong\u003e 50:50\u003cbr\u003e\u003cstrong\u003eHandle:\u003c\/strong\u003e d-shaped burnt chestnut with plastic ferrule\u003c\/p\u003e","brand":"Watanabe","offers":[{"title":"Default Title","offer_id":42343110934764,"sku":"WATA2K180N","price":0.0,"currency_code":"JPY","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/5075\/9729\/products\/zahocho-japanese-knives-watanabe-pro-kurouchi-aogami-2-180mm-nakiri-7.jpg?v=1642777475"},{"product_id":"watanabe-pro-aogami-2-240mm-gyuto","title":"Watanabe Pro aogami #2 240mm gyuto","description":"\u003cp\u003eThe Watanabe gyuto 244mm is a handcrafted Japanese chef's knife forged in Sanjo by Shinichi Watanabe. This knife features an Aogami #2 carbon steel core with stainless cladding in sanmai construction. Watanabe knives are known for their exceptional cutting performance, with thin geometry behind the edge that cuts cleanly through ingredients with minimal resistance. The heat treatment balances hardness for edge retention with enough toughness for daily kitchen work. The blade measures 244mm with 54.2mm height and weighs 218g. Watanabe gyutos are highly regarded in the kitchen knife community.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlacksmith:\u003c\/strong\u003e Shinichi Watanabe\u003cbr\u003e\u003cstrong\u003eLocation:\u003c\/strong\u003e Sanjo, Japan\u003cbr\u003e\u003cstrong\u003eKnife type:\u003c\/strong\u003e gyuto\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eConstruction type:\u003c\/strong\u003e sanmai | stainless clad\u003cbr\u003e\u003cstrong\u003eSteel type:\u003c\/strong\u003e Hitachi Aogami#2\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTotal length:\u003c\/strong\u003e 406mm\u003cbr\u003e\u003cstrong\u003eBlade length:\u003c\/strong\u003e 244mm\u003cbr\u003e\u003cstrong\u003eBlade height at heel:\u003c\/strong\u003e 54.2mm\u003cbr\u003e\u003cstrong\u003eSpine thickness at handle:\u003c\/strong\u003e 4.0mm\u003cbr\u003e\u003cstrong\u003eSpine thickness at heel:\u003c\/strong\u003e 3.4mm\u003cbr\u003e\u003cstrong\u003eSpine thickness at middle:\u003c\/strong\u003e 2.1mm\u003cbr\u003e\u003cstrong\u003eSpine thickness 1cm from the tip:\u003c\/strong\u003e 1.3mm\u003cbr\u003e\u003cstrong\u003eWeight:\u003c\/strong\u003e 218g\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eEdge\/bevel:\u003c\/strong\u003e 50:50\u003cbr\u003e\u003cstrong\u003eHandle:\u003c\/strong\u003e d-shaped magnolia\u003cbr\u003e\u003cstrong\u003eFerrule:\u003c\/strong\u003e buffalo horn\u003c\/p\u003e","brand":"Watanabe","offers":[{"title":"Default Title","offer_id":42343137181932,"sku":"WATA2240G","price":0.0,"currency_code":"JPY","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/5075\/9729\/products\/zahocho-japanese-knives-watanabe-pro-aogami-2-240mm-gyuto-a.jpg?v=1642784334"},{"product_id":"watanabe-pro-aogami-2-210mm-gyuto","title":"Watanabe Pro aogami #2 210mm gyuto","description":"\u003cp\u003eThe Watanabe gyuto 210mm is a handcrafted Japanese chef's knife forged in Sanjo by Shinichi Watanabe. This knife features an Aogami #2 carbon steel core with stainless cladding in sanmai construction. Watanabe knives are known for their exceptional cutting performance, with thin geometry behind the edge that cuts cleanly through ingredients with minimal resistance. The heat treatment balances hardness for edge retention with enough toughness for daily kitchen work. The blade measures 214mm with 51mm height and weighs 178g. Watanabe gyutos are highly regarded in the kitchen knife community.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlacksmith:\u003c\/strong\u003e Shinichi Watanabe\u003cbr\u003e\u003cstrong\u003eLocation:\u003c\/strong\u003e Sanjo, Japan\u003cbr\u003e\u003cstrong\u003eKnife type:\u003c\/strong\u003e gyuto\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eConstruction type:\u003c\/strong\u003e sanmai | stainless clad\u003cbr\u003e\u003cstrong\u003eSteel type:\u003c\/strong\u003e Hitachi Aogami#2\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTotal length:\u003c\/strong\u003e 367mm\u003cbr\u003e\u003cstrong\u003eBlade length:\u003c\/strong\u003e 214mm\u003cbr\u003e\u003cstrong\u003eBlade height at heel:\u003c\/strong\u003e 51mm\u003cbr\u003e\u003cstrong\u003eSpine thickness at handle:\u003c\/strong\u003e 3.9mm\u003cbr\u003e\u003cstrong\u003eSpine thickness at heel:\u003c\/strong\u003e 3.4mm\u003cbr\u003e\u003cstrong\u003eSpine thickness at middle:\u003c\/strong\u003e 1.8mm\u003cbr\u003e\u003cstrong\u003eSpine thickness 1cm from the tip:\u003c\/strong\u003e 1.1mm\u003cbr\u003e\u003cstrong\u003eWeight:\u003c\/strong\u003e 178g\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eEdge\/bevel:\u003c\/strong\u003e 50:50\u003cbr\u003e\u003cstrong\u003eHandle:\u003c\/strong\u003e d-shaped magnolia\u003cbr\u003e\u003cstrong\u003eFerrule:\u003c\/strong\u003e buffalo horn\u003c\/p\u003e","brand":"Watanabe","offers":[{"title":"Default Title","offer_id":42343146389740,"sku":"WATA2210G","price":0.0,"currency_code":"JPY","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/5075\/9729\/products\/zahocho-japanese-knives-watanabe-pro-aogami-2-210mm-gyuto-1.jpg?v=1642777779"},{"product_id":"misono-swedish-carbon-195mm-gyuto","title":"Misono Swedish carbon 195mm gyuto","description":"\u003cp\u003eThe Misono Swedish carbon gyuto 195mm is a Japanese chef's knife made in Seki. This knife features monosteel Swedish carbon steel construction. The blade measures 201mm with 43.6mm height and weighs 160g. The 70:30 edge geometry favors the right side for right-handed users. The water-resistant composite wood handle provides durability and grip during use. The carbon steel will develop a natural patina over time with use.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBrand:\u003c\/strong\u003e Misono\u003cbr\u003e\u003cstrong\u003eLocation:\u003c\/strong\u003e Seki, Japan\u003cbr\u003e\u003cstrong\u003eKnife type:\u003c\/strong\u003e yo-gyuto\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eConstruction type:\u003c\/strong\u003e monosteel\u003cbr\u003e\u003cstrong\u003eSteel type:\u003c\/strong\u003e Swedish carbon steel\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTotal length:\u003c\/strong\u003e 320mm\u003cbr\u003e\u003cstrong\u003eBlade length:\u003c\/strong\u003e 201mm\u003cbr\u003e\u003cstrong\u003eBlade height at heel:\u003c\/strong\u003e 43.6mm\u003cbr\u003e\u003cstrong\u003eSpine thickness at handle:\u003c\/strong\u003e 2.1mm\u003cbr\u003e\u003cstrong\u003eSpine thickness at heel:\u003c\/strong\u003e 2.1mm\u003cbr\u003e\u003cstrong\u003eSpine thickness at middle:\u003c\/strong\u003e 1.7mm\u003cbr\u003e\u003cstrong\u003eSpine thickness 1cm from the tip:\u003c\/strong\u003e 0.8mm\u003cbr\u003e\u003cstrong\u003eWeight:\u003c\/strong\u003e 160g\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eEdge\/bevel:\u003c\/strong\u003e 70:30\u003cbr\u003e\u003cstrong\u003eHandle:\u003c\/strong\u003e water-resistant composite wood\u003c\/p\u003e","brand":"Misono","offers":[{"title":"Default Title","offer_id":42387583860972,"sku":"MISSC195G","price":0.0,"currency_code":"JPY","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/5075\/9729\/products\/zahocho-japanese-knives-misono-swedish-carbon-195mm-gyuto-3.jpg?v=1643888288"},{"product_id":"shigefusa-kasumi-yanagiba-270mm","title":"Shigefusa kasumi yanagiba 270mm","description":"\u003cp\u003eThe Shigefusa kasumi yanagiba 270mm is a handcrafted sushi knife forged in Sanjo. This single-bevel knife features a proprietary Swedish carbon steel core with reactive iron cladding and kasumi finish. The kasumi finish creates a subtle contrast between the polished core steel and the hazier cladding. The blade measures 258mm with 32.5mm height and weighs 179g. This yanagiba is designed for slicing fish for sushi and sashimi. The iron cladding will develop a natural patina over time with use. Shigefusa knives are made in small batches and remain sought after by collectors.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eHandcrafted in Sanjo, Niigata, Japan\u003c\/li\u003e\n\u003cli\u003e270mm \/ 10.63\" blade length from heel to tip\u003c\/li\u003e\n\u003cli\u003eSwedish carbon steel core (proprietary blend)\u003c\/li\u003e\n\u003cli\u003eReactive iron cladding develops a protective patina over time\u003c\/li\u003e\n\u003cli\u003eTraditional kasumi finish with subtle, elegant contrast between core and cladding\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eBrand \/ maker:\u003c\/strong\u003e Shigefusa\u003cbr\u003e\u003cstrong\u003eLocation:\u003c\/strong\u003e Sanjo, Niigata, Japan\u003cbr\u003e\u003cstrong\u003eKnife type:\u003c\/strong\u003e yanagiba\u003cbr\u003e\u003cstrong\u003eSteel type:\u003c\/strong\u003e Swedish carbon (proprietary)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTotal length:\u003c\/strong\u003e 412mm\u003cbr\u003e\u003cstrong\u003eBlade length:\u003c\/strong\u003e 258mm \/ 10.15\"\u003cbr\u003e\u003cstrong\u003eBlade height at heel:\u003c\/strong\u003e 32.5mm\u003cbr\u003e\u003cstrong\u003eSpine thickness at handle:\u003c\/strong\u003e 5.9mm\u003cbr\u003e\u003cstrong\u003eSpine thickness at heel:\u003c\/strong\u003e 4.4mm\u003cbr\u003e\u003cstrong\u003eSpine thickness at middle:\u003c\/strong\u003e 2.8mm\u003cbr\u003e\u003cstrong\u003eSpine thickness 1cm from the tip:\u003c\/strong\u003e 1.3mm\u003cbr\u003e\u003cstrong\u003eWeight:\u003c\/strong\u003e 179g\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eEdge\/bevel:\u003c\/strong\u003e single\u003cbr\u003e\u003cstrong\u003eHandle:\u003c\/strong\u003e d-shaped ho wood\u003cbr\u003e\u003cstrong\u003eFerrule:\u003c\/strong\u003e buffalo horn\u003cbr\u003e\u003cstrong\u003eHand orientation:\u003c\/strong\u003e right-handed\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNote:\u003c\/strong\u003e\u003cbr\u003ea. For the care and maintenance of Japanese knives, such as this Shigefusa kasumi 270mm yanagiba knife, please refer to our care guide below.\u003cbr\u003eb. Please be aware that slight measurement variations are typical in handcrafted Japanese kitchen knives.\u003cbr\u003ec. Similarly, it's common for these handcrafted knives to have minor cosmetic variations, such as light surface marks or fine scuffs.\u003c\/p\u003e","brand":"Shigefusa","offers":[{"title":"Default Title","offer_id":42411004592364,"sku":"SHIGK270YA","price":0.0,"currency_code":"JPY","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/5075\/9729\/products\/zahocho-japanese-knives-shigefusa-kasumi-yanagiba-270mm-9.jpg?v=1644403848"},{"product_id":"yoshikane-tsuchime-kurouchi-v2-170mm-bunka","title":"Yoshikane tsuchime kurouchi V2 170mm bunka","description":"\u003cp\u003eThe Yoshikane Bunka is a Japanese kitchen knife forged in Sanjo, Niigata. It features a Takefu V2 steel core with sanmai construction and a tsuchime kurouchi finish. The knife has an oval burnt chestnut handle with a plastic ferrule and ambidextrous orientation. This bunka knife design is well-suited for general kitchen tasks and vegetable preparation.\u003c\/p\u003e\n\u003ch3\u003eDetails\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrand\/Maker\u003c\/strong\u003e: Yoshikane\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLocation\u003c\/strong\u003e: Sanjo, Niigata\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eKnife Type\u003c\/strong\u003e: bunka\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFinish\u003c\/strong\u003e: tsuchime kurouchi\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eConstruction Type\u003c\/strong\u003e: sanmai\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSteel Type\u003c\/strong\u003e: Takefu V2\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eBlade \u0026amp; Handle Specs\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eTotal Length\u003c\/strong\u003e: 304mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade Length\u003c\/strong\u003e: 166mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade Height at Heel\u003c\/strong\u003e: 50.6mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSpine Thickness:\u003c\/strong\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eAt Handle\u003c\/strong\u003e: 3.6mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAt Heel\u003c\/strong\u003e: 3.0mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMiddle\u003c\/strong\u003e: 1.6mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e1cm from the Tip\u003c\/strong\u003e: 1.3mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWeight\u003c\/strong\u003e: 127g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEdge\/Bevel\u003c\/strong\u003e: 50:50\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHandle\u003c\/strong\u003e: oval burnt chestnut with plastic ferrule\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHand Orientation\u003c\/strong\u003e: ambidextrous\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Yoshikane","offers":[{"title":"Default Title","offer_id":42440624242924,"sku":"YTKV2170B","price":0.0,"currency_code":"JPY","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/5075\/9729\/products\/zahocho-japanese-knives-yoshikane-tsuchime-kurouchi-bunka-v2-170mm-z.jpg?v=1645198222"},{"product_id":"nagaoke-kurouchi-shirogami-1-bunka-170mm","title":"Nagaoke kurouchi shirogami #1 bunka 170mm (stainless clad)","description":"\u003cp\u003eThe Kikuhiromaru bunka 167mm is a handcrafted Japanese kitchen knife forged in Sanjo by Kazuyoshi Nagaoke. This knife features a Shirogami #1 carbon steel core with stainless cladding in sanmai construction and a kurouchi nashiji finish. The blade measures 167mm with 50.5mm height and weighs 140g. The stainless cladding over the carbon core reduces maintenance while keeping the edge-holding qualities of Shirogami #1 steel.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAbout the blacksmith:\u003c\/strong\u003e Kazuyoshi Nagaoke is the current head blacksmith of Kikuhiromaru, a Sanjo-based brand known for chisels and edge tools popular among Japanese carpenters and woodworkers. The brand has specialized in white steel tools for three generations. Kikuhiromaru bladed tools are known for their sharpness and durability.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlacksmith:\u003c\/strong\u003e Kazuyoshi Nagaoke\u003cbr\u003e\u003cstrong\u003eBrand:\u003c\/strong\u003e Kikuhiromaru\u003cbr\u003e\u003cstrong\u003eLocation:\u003c\/strong\u003e Sanjo, Japan\u003cbr\u003e\u003cstrong\u003eKnife type:\u003c\/strong\u003e bunka\u003cbr\u003e\u003cstrong\u003eFinish:\u003c\/strong\u003e kurouchi nashiji\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eConstruction type:\u003c\/strong\u003e sanmai | stainless clad\u003cbr\u003e\u003cstrong\u003eSteel type:\u003c\/strong\u003e Hitachi shirogami #1 (white #1)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTotal length:\u003c\/strong\u003e 309mm\u003cbr\u003e\u003cstrong\u003eBlade length:\u003c\/strong\u003e 167mm\u003cbr\u003e\u003cstrong\u003eBlade height at heel:\u003c\/strong\u003e 50.5mm\u003cbr\u003e\u003cstrong\u003eSpine thickness at handle:\u003c\/strong\u003e 4.1mm\u003cbr\u003e\u003cstrong\u003eSpine thickness at heel:\u003c\/strong\u003e 2.6mm\u003cbr\u003e\u003cstrong\u003eSpine thickness at middle:\u003c\/strong\u003e 1.9mm\u003cbr\u003e\u003cstrong\u003eSpine thickness 1cm from the tip:\u003c\/strong\u003e 1.0mm\u003cbr\u003e\u003cstrong\u003eWeight:\u003c\/strong\u003e 140g\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eEdge\/bevel:\u003c\/strong\u003e 50:50\u003cbr\u003e\u003cstrong\u003eHandle:\u003c\/strong\u003e octagonal rosewood\u003cbr\u003e\u003cstrong\u003eFerrule:\u003c\/strong\u003e red pakkawood\u003cbr\u003e\u003cstrong\u003eHand orientation:\u003c\/strong\u003e ambidextrous\u003c\/p\u003e","brand":"Nagaoke","offers":[{"title":"Default Title","offer_id":42489300320492,"sku":"NAGKS1B170","price":0.0,"currency_code":"JPY","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/5075\/9729\/products\/zahocho-japanese-knives-170mm-nagaoke-kikuhiromaru-kurouchi-shirogami1-santoku-6.jpg?v=1646229512"},{"product_id":"masahiro-rosewood-tall-gyuto","title":"Masahiro rosewood tall gyuto 240mm","description":"\u003cp\u003eThe Masahiro Tall Gyuto (Komagiri) features a 67.5mm blade height, designed for users who prefer hefty tall blades. The 240mm monosteel blade has an 80:20 right-handed edge bevel and weighs 325g.\u003c\/p\u003e\n\u003ch3\u003eDetails\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrand\/Maker\u003c\/strong\u003e: Masahiro\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLocation\u003c\/strong\u003e: Seki, Japan\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eKnife Type\u003c\/strong\u003e: Tall Gyuto (Komagiri)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eConstruction Type\u003c\/strong\u003e: monosteel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSteel\u003c\/strong\u003e: Nippon carbon steel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHRC\u003c\/strong\u003e: ~60\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eBlade \u0026amp; Handle Specs\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eTotal Length\u003c\/strong\u003e: 371mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade Length\u003c\/strong\u003e: 242mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade Height at Heel\u003c\/strong\u003e: 67.5mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSpine Thickness:\u003c\/strong\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eAt Handle\u003c\/strong\u003e: 2.8mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAt Heel\u003c\/strong\u003e: 2.9mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMiddle\u003c\/strong\u003e: 2.5mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e1cm from the Tip\u003c\/strong\u003e: 1.8mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWeight\u003c\/strong\u003e: 325g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEdge\/Bevel\u003c\/strong\u003e: 80:20\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHandle\u003c\/strong\u003e: rosewood\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHand Orientation\u003c\/strong\u003e: right-handed\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Masahiro","offers":[{"title":"Default Title","offer_id":42503121076460,"sku":"MASRTG240","price":17500.0,"currency_code":"JPY","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/5075\/9729\/products\/zahocho-japanese-knives-masahiro-rosewood-komagiri-tall-gyuto-240mm-a.jpg?v=1646494162"},{"product_id":"nakagawa-suminagashi-aogami-1-240mm-kiritsuke-gyuto-custom-handle-white","title":"Nakagawa suminagashi aogami #1 240mm kiritsuke gyuto (custom handle)","description":"\u003cp\u003eHand-forged in Sakai, Japan by Satoshi Nakagawa, this kiritsuke gyuto features an Aogami #1 carbon steel core clad in iron with a suminagashi finish. Sharpened by Masaya Shimizu. The knife has substantial spine thickness with a symmetrical convex grind that aids in food release. At 265g, this kiritsuke gyuto has satisfying heft and authority in hand. Thin behind the edge without feeling delicate, robust enough for daily use.\u003c\/p\u003e\n\u003ch3\u003eDetails\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrand: \u003c\/strong\u003e\u003ca href=\"https:\/\/zahocho.com\/collections\/yoshihiro-japanese-knives\" title=\"Yoshihiro knives\" rel=\"noopener\" target=\"_blank\"\u003eGoh Umanosuke Yoshihiro\u003c\/a\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlacksmith:\u003c\/strong\u003e Satoshi Nakagawa\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSharpener:\u003c\/strong\u003e Masaya Shimizu (Yamawaki hamono)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrand:\u003c\/strong\u003e Yoshihiro\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLocation:\u003c\/strong\u003e Sakai, Japan\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eKnife Type:\u003c\/strong\u003e Kiritsuke Gyuto (K-tip) with Saya\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFinish:\u003c\/strong\u003e Suminagashi\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eConstruction Type:\u003c\/strong\u003e Sanmai | Ironclad\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSteel Type:\u003c\/strong\u003e Hitachi Aogami #1 (Blue #1)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eBlade \u0026amp; Handle Specs\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eTotal Length:\u003c\/strong\u003e 390mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade Length:\u003c\/strong\u003e 230mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade Height at Heel:\u003c\/strong\u003e 46.4mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSpine Thickness:\u003c\/strong\u003e\n\u003cul\u003e\n\u003cli\u003eAt the handle: 3.7mm\u003c\/li\u003e\n\u003cli\u003eAt the heel: 3.5mm\u003c\/li\u003e\n\u003cli\u003eMidway: 2.7mm\u003c\/li\u003e\n\u003cli\u003e1cm from the tip: 1.0mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWeight:\u003c\/strong\u003e 265g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEdge\/bevel:\u003c\/strong\u003e 50:50\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHandle:\u003c\/strong\u003e Octagonal ebony - double blonde horn\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHand Orientation:\u003c\/strong\u003e Ambidextrous\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSaya\/Knife Sheath:\u003c\/strong\u003e Included\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCertificate:\u003c\/strong\u003e Included\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eNotes\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eRegular maintenance is essential for Japanese knives, such as the Nakagawa Suminagashi Aogami #1 240mm Kiritsuke Gyuto. Please follow our care guide for proper handling.\u003c\/li\u003e\n\u003cli\u003eSlight measurement variations are typical in handcrafted Japanese kitchen knives.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Satoshi Nakagawa","offers":[{"title":"Default Title","offer_id":42543466741996,"sku":"NSA1240KG","price":89600.0,"currency_code":"JPY","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/5075\/9729\/products\/zahocho-best-japanese-knives-nakagawa-aogami1-suminagashi-kiritsuke-gyuto-2.jpg?v=1647422725"},{"product_id":"miyazaki-x-zahocho-tsuchime-kurouchi-aogami-2-damascus-230mm-gyuto-2022","title":"Miyazaki x Zahocho tsuchime kurouchi aogami #2 damascus 230mm gyuto","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe Miyazaki gyuto 236mm is a handcrafted Japanese chef's knife forged in Goto, Nagasaki by Haruki Miyazaki. This knife features an Aogami #2 carbon steel core with iron cladding in sanmai construction and a tsuchime kurouchi damascus finish. The blade measures 236mm with 55mm height and weighs 230g. The iron cladding will develop a natural patina over time with use. Miyazaki trained under Toshio Ooba for five years and later studied with Yukinori Shirataka before opening his own workshop in 2011.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eAbout the blacksmith: \u003c\/strong\u003eHaruki Miyazaki was born in 1985 in Goto, Nagasaki. He apprenticed for five years under Toshio Ooba, known for his hakata knives, before traveling across Japan to learn from other blacksmiths. He also studied with Yukinori Shirataka, who was considered a living national treasure. Miyazaki established his own workshop in 2011 and works with various Japanese steels including Aogami #2, Shirogami #2, Aogami Super, and Ginsanko.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003cspan\u003e··•··\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eBrand\/ blacksmith: Miyazaki \u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eLocation: Nagasaki, Japan\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eKnife type: gyuto\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eFinish: tsuchime kurouchi damascus\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eConstruction type: sanmai | iron clad\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eSteel category: carbon\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eCore steel: Hitachi Aogami #2 (blue #2)\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003e\u003cem\u003e2022 version:\u003c\/em\u003e\u003c\/strong\u003e\u003cbr\u003e\u003cspan\u003eTotal length: 392mm\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eBlade length: 236mm\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eBlade height at heel: 55mm\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eSpine thickness at handle: 3.3mm\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eSpine thickness at heel: 3.0mm \u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eSpine thickness at middle: 2.1mm\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eSpine thickness 1cm from the tip: 1.3mm\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eWeight: 230g\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eEdge\/bevel: 50:50\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eHandle: mono octagonal boak\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eHand orientation: ambidextrous\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Zahocho Original","offers":[{"title":"Default Title","offer_id":42547291193580,"sku":"MIYTKA2D23G22","price":34650.0,"currency_code":"JPY","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/5075\/9729\/products\/zahocho-japanese-knives-miyazaki-x-zahocho-tsuchime-kurouchi-aogami-2-damascus-230mm-gyuto-1_9bf512ed-56be-4504-9649-f2f5e7f9016a.jpg?v=1647491944"},{"product_id":"shigefusa-kasumi-300mm-yanagiba","title":"Shigefusa kasumi yanagiba 300mm","description":"\u003cp\u003eThe Shigefusa kasumi yanagiba 300mm is a handcrafted sushi knife forged in Sanjo. This single-bevel knife features a proprietary Swedish carbon steel core with reactive iron cladding and kasumi finish. The kasumi finish creates a subtle contrast between the polished core steel and the hazier cladding. The blade measures 290mm with 35.1mm height and weighs 206g. This yanagiba is designed for slicing fish for sushi and sashimi. The iron cladding will develop a natural patina over time with use. Shigefusa knives are made in small batches and remain sought after by collectors.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eHandcrafted in Sanjo, Niigata, Japan\u003c\/li\u003e\n\u003cli\u003e290mm \/ 11.41\" blade length from heel to tip\u003c\/li\u003e\n\u003cli\u003eSwedish carbon steel core \u003c\/li\u003e\n\u003cli\u003eReactive iron cladding develops a protective patina over time\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eBrand \/ maker:\u003c\/strong\u003e Shigefusa\u003cbr\u003e\u003cstrong\u003eLocation:\u003c\/strong\u003e Sanjo, Niigata, Japan\u003cbr\u003e\u003cstrong\u003eKnife type:\u003c\/strong\u003e yanagiba\u003cbr\u003e\u003cstrong\u003eFinish:\u003c\/strong\u003e kasumi\u003cbr\u003e\u003cstrong\u003eSteel type:\u003c\/strong\u003e Swedish carbon (proprietary)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTotal length:\u003c\/strong\u003e 450mm\u003cbr\u003e\u003cstrong\u003eBlade length:\u003c\/strong\u003e 290mm \/ 11.41\"\u003cbr\u003e\u003cstrong\u003eBlade height at heel:\u003c\/strong\u003e 35.1mm\u003cbr\u003e\u003cstrong\u003eSpine thickness at handle:\u003c\/strong\u003e 5.8mm\u003cbr\u003e\u003cstrong\u003eSpine thickness at heel:\u003c\/strong\u003e 4.3mm\u003cbr\u003e\u003cstrong\u003eSpine thickness at middle:\u003c\/strong\u003e 2.6mm\u003cbr\u003e\u003cstrong\u003eSpine thickness 1cm from the tip:\u003c\/strong\u003e 1.0mm\u003cbr\u003e\u003cstrong\u003eWeight:\u003c\/strong\u003e 206g\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eEdge\/bevel:\u003c\/strong\u003e single\u003cbr\u003e\u003cstrong\u003eHandle:\u003c\/strong\u003e d-shaped magnolia handle\u003cbr\u003e\u003cstrong\u003eFerrule:\u003c\/strong\u003e black buffalo horn\u003cbr\u003e\u003cstrong\u003eHand orientation:\u003c\/strong\u003e right\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNote:\u003c\/strong\u003e\u003cbr\u003ea. For the care and maintenance of Japanese knives, such as this Shigefusa kasumi 300mm yanagiba knife, please refer to our care guide below.\u003cbr\u003eb. Please be aware that slight measurement variations are typical in handcrafted Japanese kitchen knives.\u003cbr\u003ec. Similarly, it's common for these handcrafted knives to have minor cosmetic variations, such as light surface marks or fine scuffs.\u003c\/p\u003e","brand":"Shigefusa","offers":[{"title":"Default Title","offer_id":42575495659756,"sku":"SHIGK300YA","price":0.0,"currency_code":"JPY","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/5075\/9729\/files\/zahocho-shigefusa-kasumi-yanagiba-300mm-11.jpg?v=1684990257"},{"product_id":"yoshikazu-ikeda-shirogami-1-mizuhonyaki-mt-fuji-240mm-gyuto","title":"Yoshikazu Ikeda shirogami#1 honyaki 240mm gyuto (Mt. 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