{"title":"Utensils","description":"","products":[{"product_id":"silver-mud-pie-artichoke-spoon-rest-w-wood-spoon-new-6-b4d8","title":"Silver Mud Pie Artichoke Spoon Rest w\/ Wood Spoon NEW, 6\"","description":"\u003cp\u003eNEW Mud Pie silver metal artichoke spoon rest with wooden spoon.  Spoon rest is 6\" long x 3 1\/2\" across.  Spoon has silver knob on the end, 10\" long.\u003c\/p\u003e","brand":"Mud Pie","offers":[{"title":"Default Title","offer_id":43491345858699,"sku":"000051","price":16.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0679\/5332\/8267\/files\/IMG_1736_5B1_5D.jpg?v=1747603303"},{"product_id":"fiesta-vintage-swizzle-sticks-229e","title":"Fiesta Vintage Swizzle Sticks","description":"\u003cp\u003eVintage Fiesta boxed set of 4 swizzle sticks.\u003c\/p\u003e","brand":"Fiesta","offers":[{"title":"Default Title","offer_id":45003722260619,"sku":"004615","price":36.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0679\/5332\/8267\/files\/IMG_8936.jpg?v=1782392397"},{"product_id":"multicolor-fiesta-vintage-hook-rack-8-c29c","title":"Multicolor Fiesta Vintage Hook Rack, 8\"","description":"\u003cp\u003eVintage Fiesta Decorative Hook Rack new in box.  8\" across x 4\" tall.\u003c\/p\u003e","brand":"Fiesta","offers":[{"title":"Default Title","offer_id":45003727339659,"sku":"004616","price":110.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0679\/5332\/8267\/files\/IMG_8940.jpg?v=1782392724"},{"product_id":"multicolor-fiesta-vintage-bottle-topper-set-4-3-d74a","title":"Multicolor Fiesta Vintage Bottle Topper Set 4, 3\"","description":"\u003cp\u003eVintage Fiesta cork bottle topper set of 4 pieces in box.  3\" tall.\u003c\/p\u003e","brand":"Fiesta","offers":[{"title":"Default Title","offer_id":45003749228683,"sku":"004617","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0679\/5332\/8267\/files\/IMG_8945.jpg?v=1782393152"},{"product_id":"multicolor-fiesta-4-piece-spreader-set-4-83dc","title":"Multicolor Fiesta 4 Piece Spreader Set, 4\"","description":"\u003cp\u003eVintage Fiesta 4 piece spreader set, new in box.  4\" tall.\u003c\/p\u003e","brand":"Fiesta","offers":[{"title":"Default Title","offer_id":45003771871371,"sku":"004618","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0679\/5332\/8267\/files\/IMG_9065.jpg?v=1782402773"},{"product_id":"cranberry-fiesta-vintage-5-piece-place-setting-05bf","title":"Cranberry Fiesta Vintage 5 Piece Place Setting","description":"\u003cp\u003eVintage Fiesta 5 piece place setting.  Cranberry color.  2 forks, 1 knife, 1 spoons, new in box.\u003c\/p\u003e","brand":"Fiesta","offers":[{"title":"Default Title","offer_id":45003830591627,"sku":"004619","price":25.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0679\/5332\/8267\/files\/IMG_8954.jpg?v=1782393560"},{"product_id":"masquerade-fiesta-5-piece-hostess-set-0372","title":"Masquerade Fiesta 5 Piece Hostess Set","description":"\u003cp\u003eNEW Fiesta 5 piece hostess set, new in box.  Serving spoon, slotted spoon, cold meat fork, butter knife, sugar shell.\u003c\/p\u003e","brand":"Fiesta","offers":[{"title":"Default Title","offer_id":45003831312523,"sku":"004620","price":30.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0679\/5332\/8267\/files\/IMG_8958.jpg?v=1782393961"},{"product_id":"kitaoka-hideo-deba-180mm-blue-steel-knife-2191","title":"Kitaoka Hideo Deba 180mm Blue Steel Knife","description":"\u003cp\u003e\u003cstrong\u003eHideo Kitaoka Damascus Deba — Echizen Master Craftsman, Signed \u0026amp; Certified (DB180S)\u003c\/strong\u003e \u003cbr\u003eA rare opportunity to own a piece of living Japanese blade-making history. This Damascus Deba (出刃包丁) was crafted by \u003cstrong\u003eHideo Kitaoka\u003c\/strong\u003e (北岡英雄) of Echizen, Fukui Prefecture — one of Japan's most celebrated knife-making regions and a craft tradition his family has carried since 1868. \u003cbr\u003eKitaoka is a nationally certified Traditional Craftsman (伝統工芸士, #505921), winner of the 2015 German iF Design Award, the 2017 Minister of Economy, Trade and Industry Award, and recipient of the Autumn Medal of Honor (瑞宝単光章) in 2020. His knives are exceptionally rare outside Japan. \u003cbr\u003eThe blade features hand-forged Damascus steel patterning and bears Kitaoka's personal signature. Includes original box (labeled 特製 御料理庖丁 — \"Special Premium Cooking Knife\") and the maker's certificate of authenticity. The traditional Deba geometry — thick spine, single-bevel edge — delivers exceptional performance for breaking down fish and poultry with surgical precision. \u003cbr\u003e \u003cbr\u003eContact us for shipping arrangements.\u003c\/p\u003e","brand":"Kitaoka Hideo","offers":[{"title":"Default Title","offer_id":47030622093451,"sku":"006745","price":440.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0679\/5332\/8267\/files\/IMG_6921.jpg?v=1779374618"},{"product_id":"kitaoka-hideo-deba-165mm-blue-steel-knife-5c42","title":"Kitaoka Hideo Deba 165mm Blue Steel Knife","description":"\u003cp\u003e\u003cstrong\u003eHideo Kitaoka Deba 165mm — Blue Steel No.2, Rosewood Handle, New in Box with Provenance Certificate\u003c\/strong\u003e \u003cbr\u003e \u003cbr\u003eThis is a genuine, \u003cstrong\u003enew-in-box\u003c\/strong\u003e Deba from one of Japan's most respected living bladesmiths, complete with its original \u003cstrong\u003eprovenance certificate\u003c\/strong\u003e. Hideo Kitaoka was born in 1950 in Takefu Village, Echizen — a region so central to Japanese knife-making that it became the first forged-blade production center in the country to receive the national Traditional Craft Product designation, in 1980. A third-generation bladesmith, Kitaoka learned the craft from his father as a child and has spent his life perfecting traditional, single-grind construction. \u003cbr\u003eThe blade is forged from \u003cstrong\u003eBlue Steel No.2 (Aoniko)\u003c\/strong\u003e, hardened to an exceptional 63–64 HRC. This gives the knife outstanding edge retention while remaining less brittle than many other high-carbon steels — a balance that serious cooks and collectors prize. The thick 7.3mm spine and single-bevel geometry make it purpose-built for breaking down fish and poultry with precision and control. The handle is fitted in warm rosewood, shaped for a secure, traditional Japanese grip. \u003cbr\u003eKitaoka knives are rarely found outside Japan. This example is unused, in its original box, and accompanied by a certificate of provenance — making it equally compelling as a working kitchen tool or a collector's piece. \u003cbr\u003e \u003cbr\u003eContact us for shipping arrangements.\u003c\/p\u003e","brand":"Kitaoka Hideo","offers":[{"title":"Default Title","offer_id":47030805987467,"sku":"006746","price":340.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0679\/5332\/8267\/files\/IMG_6926.jpg?v=1779377149"},{"product_id":"kisuke-manaka-aogami-2-ats-34-150mm-japanese-petty-knife-f925","title":"Kisuke Manaka Aogami #2 ATS-34 150mm Japanese Petty Knife","description":"\u003cp\u003eA new-in-box precision Japanese petty knife, hand-forged in Saitama by a fifth-generation blacksmith who taught himself the craft from the tools, notebooks, and quiet wisdom his grand-father-in-law left behind. \u003cbr\u003e \u003cbr\u003e\u003cstrong\u003eBuilt for the work that matters most\u003c\/strong\u003e \u003cbr\u003eSmall in stature, mighty in capability — the petty is the kitchen's quiet workhorse, made for the tasks where finesse counts: trimming, peeling, slicing shallots, sectioning citrus, breaking down delicate proteins. This one is hand-forged, hand-ground, and hand-sharpened by Kisuke Manaka in the centuries-old Warikomi style, where a hardened ATS-34 core is clad between layers of softer 18Cr stainless steel for the best of both worlds: a razor's edge with everyday resilience. \u003cbr\u003eATS-34 is a high-carbon, high-chromium Japanese stainless famed for its corrosion resistance and incredible edge retention. Heat-treated to a formidable 64 HRC and finished with a beautiful hand-hammered Tsuchime surface, the blade carries enough heft to feel grounded, yet thanks to its precise grind geometry and distal taper, it glides through ingredients with a clean, effortless cut. \u003cbr\u003eA warm Rosewood Hachikaku (octagonal) handle, accented with a Brown Pakkawood kuchiwa (collar\/ferrule), feels secure in any grip — Eastern or Western — and balances the blade beautifully in hand. \u003cbr\u003e \u003cbr\u003e\u003cstrong\u003eSpecifications\u003c\/strong\u003e \u003cbr\u003e- Origin: Kasukabe, Saitama Prefecture, Japan \u003cbr\u003e- Brand: Manaka Hamono \u003cbr\u003e- Craftsman: Kisuke Manaka \u003cbr\u003e- Knife Type: Petty \u003cbr\u003e- Construction: Warikomi (clad) \u003cbr\u003e- Grind: Double-edged (50\/50) \u003cbr\u003e- Core Steel (Hagane): ATS-34 \u003cbr\u003e- Cladding (Jigane): 18Cr Stainless Steel \u003cbr\u003e- Hardness: 64 HRC \u003cbr\u003e- Finish: Tsuchime (hand-hammered) \u003cbr\u003e- Hand-forged, hand-ground, hand-sharpened \u003cbr\u003e- Blade Length: 120mm (4.7\") \/ 150mm (5.9\") \u003cbr\u003e- Blade Height at Heel: 30mm \/ 32mm \u003cbr\u003e- Spine Thickness — Above Heel: 2.8mm \/ 3.1mm \u003cbr\u003e- Spine Thickness — Middle: 1.9mm \/ 2.0mm \u003cbr\u003e- Handle Shape: Hachikaku (octagonal) \u003cbr\u003e- Handle Material: Rosewood with Brown Pakkawood Kuchiwa \u003cbr\u003e- Handle Length: 114mm \/ 114mm \u003cbr\u003e- Overall Length: 250mm \/ 281mm \u003cbr\u003e- Weight: 75g (2.65oz) \/ 89g (3.14oz) \u003cbr\u003e- Engraved Mark: \"Kisuke\" (貴輔) in Japanese Kanji \u003cbr\u003e \u003cbr\u003e\u003cstrong\u003eAbout the Craftsman — Kisuke 貴輔 \/ Manaka Hamono 間中刃物鍛錬所\u003c\/strong\u003e \u003cbr\u003eManaka Hamono was founded in 1872 in Kasukabe, Saitama Prefecture, and Kisuke Manaka is its fifth-generation blacksmith — though his path to the forge is anything but typical. Kisuke didn't inherit the craft by blood; he married into the Manaka family and chose, over time, to take up the hammer full-time. His father-in-law (the 4th generation) ran the business primarily as a retailer and could not pass along the forging tradition. Instead, Kisuke turned to the workshop left behind by his grand-father-in-law (the 3rd generation) — a treasury of old tools, equipment, and meticulous handwritten notes — and taught himself, page by page, strike by strike. He later trained under master Tsukasa Hinoura, refining a style that is now distinctly, beautifully his own. Each knife that leaves his bench carries that story in its steel. \u003cbr\u003e \u003cbr\u003e\u003cstrong\u003eCare\u003c\/strong\u003e \u003cbr\u003eHand wash with a soft sponge, dry thoroughly, and store safely after use. Avoid cutting bones, frozen foods, or hard fruit pits — this knife is engineered for precision, not brute force. \u003cbr\u003e \u003cbr\u003e\u003cstrong\u003eRecommended Cutting Surfaces\u003c\/strong\u003e \u003cbr\u003eEnd-grain wood is ideal. Rubberized boards, high-end composites, and quality plastics like polyethylene are all excellent choices that will help protect and prolong the blade's edge. Avoid glass, stone, metal, countertops, and any rigid surface that won't yield to the blade. \u003cbr\u003e \u003cbr\u003e\u003cstrong\u003eSharpening\u003c\/strong\u003e \u003cbr\u003eWe recommend sharpening all fine Japanese knives on whetstones. They yield the truest, longest-lasting edge and honor the craftsmanship behind every blade. \u003cbr\u003e \u003cbr\u003eShipping is available.  Contact us for details.\u003c\/p\u003e","brand":"Kisuke Manaka","offers":[{"title":"Default Title","offer_id":47087412052107,"sku":"006830","price":250.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0679\/5332\/8267\/files\/IMG_6946.jpg?v=1779929317"},{"product_id":"kisuke-manaka-aogami-2-ats-34-120mm-japanese-petty-knife-af9d","title":"Kisuke Manaka Aogami #2 ATS-34 120mm Japanese Petty Knife","description":"\u003cp\u003e\u003cstrong\u003eManaka Hamono 120mm Petty Knife — Hand-Forged by Kisuke Manaka (ATS-34, Tsuchime Finish)\u003c\/strong\u003e \u003cbr\u003eA new-in-box precision Japanese petty knife, hand-forged in Saitama by a fifth-generation blacksmith who taught himself the craft from the tools, notebooks, and quiet wisdom his grand-father-in-law left behind. \u003cbr\u003e \u003cbr\u003e\u003cstrong\u003eBuilt for the work that matters most\u003c\/strong\u003e \u003cbr\u003eCompact, nimble, and beautifully balanced — at 120mm, this is the petty in its truest form, made for the tasks where finesse counts: trimming, peeling, slicing shallots, sectioning citrus, mincing herbs, and breaking down delicate proteins with quiet confidence. It's the knife that earns its spot on the cutting board every single day. \u003cbr\u003e \u003cbr\u003eHand-forged, hand-ground, and hand-sharpened by Kisuke Manaka in the centuries-old Warikomi style, this blade pairs a hardened ATS-34 core with softer 18Cr stainless cladding for the best of both worlds: a razor's edge backed by everyday resilience. ATS-34 is a high-carbon, high-chromium Japanese stainless famed for its corrosion resistance and incredible edge retention. Heat-treated to a formidable 64 HRC and finished with a beautiful hand-hammered Tsuchime surface, the blade carries just enough heft to feel grounded, yet thanks to its precise grind geometry and distal taper, it glides through ingredients with a clean, effortless cut. \u003cbr\u003e \u003cbr\u003eA warm Rosewood Hachikaku (octagonal) handle, accented with a Brown Pakkawood kuchiwa (collar\/ferrule), feels secure in any grip — Eastern or Western — and balances the blade beautifully in hand. \u003cbr\u003e \u003cbr\u003e\u003cstrong\u003eSpecifications\u003c\/strong\u003e \u003cbr\u003e- Origin: Kasukabe, Saitama Prefecture, Japan \u003cbr\u003e- Brand: Manaka Hamono \u003cbr\u003e- Craftsman: Kisuke Manaka \u003cbr\u003e- Knife Type: Petty \u003cbr\u003e- Construction: Warikomi (clad) \u003cbr\u003e- Grind: Double-edged (50\/50) \u003cbr\u003e- Core Steel (Hagane): ATS-34 \u003cbr\u003e- Cladding (Jigane): 18Cr Stainless Steel \u003cbr\u003e- Hardness: 64 HRC \u003cbr\u003e- Finish: Tsuchime (hand-hammered) \u003cbr\u003e- Hand-forged, hand-ground, hand-sharpened \u003cbr\u003e- Blade Length: 120mm (4.7\") \u003cbr\u003e- Blade Height at Heel: 30mm \u003cbr\u003e- Spine Thickness — Above Heel: 2.8mm \u003cbr\u003e- Spine Thickness — Middle: 1.9mm \u003cbr\u003e- Handle Shape: Hachikaku (octagonal) \u003cbr\u003e- Handle Material: Rosewood with Brown Pakkawood Kuchiwa \u003cbr\u003e- Handle Length: 114mm \u003cbr\u003e- Overall Length: 250mm \u003cbr\u003e- Weight: 75g (2.65oz) \u003cbr\u003e- Engraved Mark: \"Kisuke\" (貴輔) in Japanese Kanji \u003cbr\u003e \u003cbr\u003e\u003cstrong\u003eAbout the Craftsman — Kisuke 貴輔 \/ Manaka Hamono 間中刃物鍛錬所\u003c\/strong\u003e \u003cbr\u003eManaka Hamono was founded in 1872 in Kasukabe, Saitama Prefecture, and Kisuke Manaka is its fifth-generation blacksmith — though his path to the forge is anything but typical. Kisuke didn't inherit the craft by blood; he married into the Manaka family and chose, over time, to take up the hammer full-time. His father-in-law (the 4th generation) ran the business primarily as a retailer and could not pass along the forging tradition. Instead, Kisuke turned to the workshop left behind by his grand-father-in-law (the 3rd generation) — a treasury of old tools, equipment, and meticulous handwritten notes — and taught himself, page by page, strike by strike. He later trained under master Tsukasa Hinoura, refining a style that is now distinctly, beautifully his own. Each knife that leaves his bench carries that story in its steel. \u003cbr\u003e \u003cbr\u003e\u003cstrong\u003eCare\u003c\/strong\u003e \u003cbr\u003eHand wash with a soft sponge, dry thoroughly, and store safely after use. Avoid cutting bones, frozen foods, or hard fruit pits — this knife is engineered for precision, not brute force. \u003cbr\u003e \u003cbr\u003e\u003cstrong\u003eRecommended Cutting Surfaces\u003c\/strong\u003e \u003cbr\u003eEnd-grain wood is ideal. Rubberized boards, high-end composites, and quality plastics like polyethylene are all excellent choices that will help protect and prolong the blade's edge. Avoid glass, stone, metal, countertops, and any rigid surface that won't yield to the blade. \u003cbr\u003e \u003cbr\u003e\u003cstrong\u003eSharpening\u003c\/strong\u003e \u003cbr\u003eWe recommend sharpening all fine Japanese knives on whetstones. They yield the truest, longest-lasting edge and honor the craftsmanship behind every blade.\u003c\/p\u003e","brand":"Kisuke Manaka","offers":[{"title":"Default Title","offer_id":47087519137931,"sku":"006831","price":230.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0679\/5332\/8267\/files\/IMG_6951.jpg?v=1779930946"},{"product_id":"green-temptations-old-world-serving-spoon-12-12-2b09","title":"Green Temptations Old World Serving Spoon, 12 1\/2\"","description":"\u003cp\u003eTemptations by Tara Old World Green collection.  Serving spoon with ceramic handle over metal, 12 1\/2\" long.\u003c\/p\u003e","brand":"Temptations","offers":[{"title":"Default Title","offer_id":47377225777291,"sku":"007173","price":10.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0679\/5332\/8267\/files\/IMG_9691.jpg?v=1782853061"},{"product_id":"okeya-saku-ginsan-tsuchime-sujihiki-270mm-d3af","title":"Okeya Saku Ginsan Tsuchime Sujihiki 270mm","description":"\u003ch3\u003eOkeya Saku Ginsan Tsuchime Sujihiki 270mm \u003cbr\u003e \u003cbr\u003e\u003cstrong\u003eA hand-forged Japanese slicer built for clean, single-stroke cuts\u003c\/strong\u003e \u003cbr\u003eThe Okeya Saku Ginsan Tsuchime Sujihiki is a long, narrow slicing knife designed for the kind of work where precision matters — carving roasts, portioning whole fish, and breaking down proteins into smooth, even slices without sawing or tearing. At 270mm, it's the most popular sujihiki length in Japan, long enough to slice through a tenderloin or a salmon fillet in a single pull stroke. \u003cbr\u003e \u003cbr\u003e\u003cstrong\u003eGinsan steel, the \"goldilocks\" of Japanese blades\u003c\/strong\u003e \u003cbr\u003eThe core is forged from Ginsan (Silver #3), a semi-stainless steel prized for hitting a sweet spot most steels can't: it takes an edge nearly as fine as a high-carbon steel like Shirogami, holds that edge well, and sharpens easily — all while resisting rust far better than a true carbon blade. It's a steel favored by chefs who want carbon-steel performance without the constant babying. \u003cbr\u003e \u003cbr\u003e\u003cstrong\u003eTsuchime hammered finish\u003c\/strong\u003e \u003cbr\u003eThe blade's hammered (tsuchime) texture isn't just decorative — those small forged facets help reduce surface contact and food drag as you slice, so thin cuts of fish or meat release cleanly from the blade instead of sticking. \u003cbr\u003e \u003cbr\u003e\u003cstrong\u003eMade by Okeya\u003c\/strong\u003e \u003cbr\u003eOkeya traces back to 1927 in Miki City, Hyogo Prefecture — part of the Banshu-Miki blacksmithing tradition — where the Fujiwara family began as makers of kogatana and traditional single-bevel blades. Now run by fourth-generation blacksmith Akihito Fujiwara, Okeya brings that same generations-deep forging knowledge to full-size kitchen knives. \u003cbr\u003e \u003cbr\u003e\u003cstrong\u003eSpecs\u003c\/strong\u003e \u003cbr\u003eKnife type - Sujihiki (double-bevel slicer)Blade length270mm \u003cbr\u003eSteel - Ginsan (Silver #3), semi-stainless \u003cbr\u003eFinish - Tsuchime (hammered) \u003cbr\u003eEdge - Double bevel, even grind \u003cbr\u003eHandle - Octagonal Walnut \u003cbr\u003eHand orientation - Ambidextrous \u003cbr\u003eMade in - Japan , Hyogo Prefecture \u003cbr\u003e \u003cbr\u003e#### \u003cstrong\u003eCare\u003c\/strong\u003e \u003cbr\u003eHand wash and dry immediately after use — do not leave wet or put in the dishwasher. While Ginsan is semi-stainless and far more forgiving than carbon steel, it isn't stain-proof, so a quick dry keeps the blade looking sharp for years. \u003cbr\u003e#### Why you'll reach for it \u003cbr\u003e####  \u003cbr\u003eBest for carving cooked roasts and poultry, slicing raw or cooked proteins like brisket and pork loin, and portioning fish where clean, drag-free cuts matter for presentation. \u003cbr\u003e \u003cbr\u003e\u003cem\u003eNote: as a hand-finished blade, slight variations in weight, handle grain, and hammer pattern are normal and part of what makes each piece one of a kind.\u003c\/em\u003e\n\u003c\/h3\u003e","brand":"Okeya Saku","offers":[{"title":"Default Title","offer_id":47377566859403,"sku":"007178","price":190.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0679\/5332\/8267\/files\/IMG_7022.jpg?v=1781820721"},{"product_id":"sakai-takayuki-ginsanko-kiritsuke-gyuto-270mm-dd31","title":"Sakai Takayuki Ginsanko Kiritsuke Gyuto (270mm)","description":"\u003cp\u003eSakai Takayuki Ginsanko Kiritsuke Gyuto 270mm, Ebony Handle \u003cbr\u003e \u003cbr\u003eSakai Takayuki brings centuries of Sakai, Osaka cutlery tradition to this Kiritsuke Gyuto, a hybrid blade built for chefs who want one knife that does it all. \u003cbr\u003e \u003cbr\u003eForged from Ginsanko (Silver-3) steel, the blade takes a sharp, fine edge and resists corrosion better than carbon steel, holding its performance through a full service with minimal upkeep. The kiritsuke-style tip and gyuto profile combine precision tip work with everyday versatility, handling vegetables, proteins, and fine cuts with ease.  \u003cbr\u003e \u003cbr\u003eAt 270mm, it's sized for chefs working through volume and larger ingredients. \u003cbr\u003eThe handle is finished in ebony, a dense, dark hardwood prized in traditional Japanese knife fittings, offering a balanced grip and refined look. \u003cbr\u003e \u003cbr\u003eThis knife ships with a manufacturer's warranty and an authentication card verifying its craftsmanship and origin. Hand wash and dry immediately after use.\u003c\/p\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":47377607950475,"sku":"007179","price":460.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0679\/5332\/8267\/files\/IMG_7028.jpg?v=1781824143"},{"product_id":"kanjo-tsukahara-rosewood-hap40-sujihiki-270mm-4f53","title":"Kanjo Tsukahara Rosewood HAP40 Sujihiki, 270mm","description":"\u003cp\u003e\u003cstrong\u003eKanjo Tsukahara HAP40 Sujihiki, 270mm\u003c\/strong\u003e \u003cbr\u003e \u003cbr\u003eThis is a Japanese slicing knife (sujihiki) handcrafted by Kanjo Tsukahara of Seki City, Japan, a region with a 700-year tradition of bladesmithing. The blade is forged from HAP40, a Hitachi powder high-speed steel prized for its exceptional hardness and edge retention, here finished with a clean hairline polish. The handle is rosewood with a black buffalo horn ferrule.  \u003cbr\u003e \u003cbr\u003e\u003cstrong\u003eSpecifications\u003c\/strong\u003e \u003cbr\u003eMaker: Kanjo Tsukahara \u003cbr\u003eOrigin: Seki City, Japan \u003cbr\u003eKnife type: Sujihiki (slicing knife), double bevel \u003cbr\u003eBlade steel: HAP40 powder high-speed steel, semi-stainless \u003cbr\u003eHardness: approx. HRC 65 \u003cbr\u003eBlade length: 270mm (10.6\") \u003cbr\u003eConstruction: clad\/san-mai \u003cbr\u003eFinish: hairline \u003cbr\u003eHandle: rosewood with black buffalo horn ferrule \u003cbr\u003eCondition: New in box, unused \u003cbr\u003e \u003cbr\u003e\u003cstrong\u003eCare notes\u003c\/strong\u003e \u003cbr\u003eHAP40 is semi-stainless and may patina or lightly rust if left wet. Hand wash and dry immediately after use. Avoid cutting frozen food, bones, or twisting the blade, as the edge is thin and can chip. Not dishwasher safe.\u003c\/p\u003e","brand":"Kanjo Tsukahara","offers":[{"title":"Default Title","offer_id":47379579994251,"sku":"007186","price":200.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0679\/5332\/8267\/files\/IMG_7037.jpg?v=1781885976"},{"product_id":"yoshida-hamono-hap-40-nakiri-black-170mm-67-blade-ad09","title":"Yoshida Hamono HAP-40 Nakiri Black 170mm (6.7\") - BLADE","description":"\u003cp\u003e\u003cstrong\u003eHAP-40 Nakiri Black 170mm (6.7\") - BLADE by Yoshida Hamono\u003c\/strong\u003e \u003cbr\u003e \u003cbr\u003eThis nakiri blade is forged by Yoshida Hamono, a family-run smithy in Saga Prefecture, Kyushu, Japan, with a long history of crafting traditional Japanese tools and swords by hand. The square-shaped, deep-bellied nakiri profile is built for vegetable prep, letting the full edge meet the cutting board in one clean vertical cut rather than a push or pull motion, so vegetables stay together instead of separating into loose slices. The core is Hitachi's HAP-40 powder steel, hardened to an exceptional 68 HRC, giving it long-lasting sharpness while remaining straightforward to sharpen on whetstones. The blade is constructed using the warikomi (split-and-insert) method, with the hard HAP-40 core jacketed in softer stainless steel for added durability. It has a dark kuro-uchi finish, left raw and unpolished along the spine for a traditional, rustic look that will continue to patina with use. This is a blade only, sold without a handle, so it can be paired with a handle of your choosing. \u003cbr\u003e \u003cbr\u003e\u003cstrong\u003eSpecifications\u003c\/strong\u003e \u003cbr\u003eBlade shape: Nakiri \u003cbr\u003eSteel type: HAP-40 powder steel \u003cbr\u003eSteel composition: 1.27 to 1.37 percent carbon, 3.70 to 4.70 percent chromium, 5.60 to 6.40 percent tungsten, 4.60 to 5.40 percent molybdenum, 2.80 to 3.30 percent vanadium, 7.50 to 8.50 percent cobalt \u003cbr\u003eHardness: 68 HRC \u003cbr\u003eBlade construction: Warikomi, hollow grind, kuro-uchi finish \u003cbr\u003eBevel: Double bevel, symmetrical \u003cbr\u003eOverall length: 260mm (10.3\") \u003cbr\u003eBlade length: 170mm (6.7\") \u003cbr\u003eBlade height: 51mm (2.0\") \u003cbr\u003eSpine thickness: 2.1mm (0.08\") \u003cbr\u003eWeight: 135g (4.8 oz) \u003cbr\u003eRecommended handle size: M \u003cbr\u003eHandle: Not included, blade only \u003cbr\u003eBlacksmith: Yoshida Hamono \u003cbr\u003eOrigin: Saga Prefecture, Japan \u003cbr\u003e \u003cbr\u003e\u003cstrong\u003eCare notes\u003c\/strong\u003e \u003cbr\u003eThis knife may develop a patina over time due to its low chromium content, which is normal and helps protect the blade. Hand wash and dry thoroughly after use, avoid the dishwasher, and store wrapped or sheathed to control moisture. Use only on wood, plastic, or rubber cutting boards, and avoid cutting frozen food or bone.\u003c\/p\u003e","brand":"Yoshida Hamono","offers":[{"title":"Default Title","offer_id":47379591594123,"sku":"007188","price":200.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0679\/5332\/8267\/files\/IMG_7046.jpg?v=1781886994"},{"product_id":"hatsukokoro-shirasagi-blue-2-kurouchi-tsuchime-kiritsuke-deba-150-26ba","title":"Hatsukokoro Shirasagi Blue #2 Kurouchi Tsuchime Kiritsuke Deba 150","description":"\u003cp\u003e\u003cstrong\u003eHatsukokoro Shirasagi Blue #2 Kurouchi Tsuchime Kiritsuke Deba 150mm\u003c\/strong\u003e \u003cbr\u003e \u003cbr\u003eThis Kiritsuke Deba comes from Hatsukokoro's Shirasagi line, forged by blacksmith Toru Tomura and sharpened by Tateo Myojin in Kochi, Japan. Hatsukokoro is the house brand of a respected wholesaler based in Amagasaki, Hyogo Prefecture, working with a network of skilled blacksmiths across Japan to produce knives ranging from everyday workhorses to high-performance professional tools. The Kiritsuke Deba is a single bevel knife built for fish butchery, combining the weight and edge needed to break down fish cleanly through skin and small bones. Its distinctive K-tip profile gives it extra precision and versatility compared to a traditional deba, making it useful for more detailed work as well as heavier breakdown tasks. The blade is finished in a traditional kurouchi black forged coating with a tsuchime hammered texture, giving it a rustic, handmade look that comes straight from the forging process. At its core is Aogami #2 (Blue Steel #2), a high-carbon Japanese steel valued for its excellent edge retention and the fine, keen edge it can take, making it a favorite among professional and serious home cooks alike. \u003cbr\u003e \u003cbr\u003e\u003cstrong\u003eSpecifications\u003c\/strong\u003e \u003cbr\u003eKnife line: Shirasagi \u003cbr\u003eShape: Kiritsuke Deba \u003cbr\u003eBlade steel: Aogami #2 (Blue Steel #2) \u003cbr\u003eHardness: approximately HRC 61 to 63 \u003cbr\u003eEdge bevel: Single bevel \u003cbr\u003eCladding: Soft iron, kurouchi tsuchime finish \u003cbr\u003eConstruction: Ni-mai \u003cbr\u003eEdge length: 150mm \u003cbr\u003eBlade height at heel: approximately 48mm \u003cbr\u003eSpine thickness at heel: approximately 6 to 7mm \u003cbr\u003eWeight: approximately 230g \u003cbr\u003eBlacksmith: Toru Tomura \u003cbr\u003eSharpener: Tateo Myojin \u003cbr\u003eMaker: Hatsukokoro \u003cbr\u003eOrigin: Kochi, Japan \u003cbr\u003e \u003cbr\u003e\u003cstrong\u003eCare notes\u003c\/strong\u003e \u003cbr\u003eThis is a high-carbon steel knife, not stainless, and will react with moisture and acid. Hand wash and dry thoroughly immediately after use, and avoid leaving it wet or in the sink. A patina will develop naturally with use and helps protect the blade, but active rust should be removed. Store with a saya or on a magnetic rack, and avoid cutting frozen food or large bones, as the edge can chip.\u003c\/p\u003e","brand":"Hatsukokoro Shirasagi","offers":[{"title":"Default Title","offer_id":47379619250315,"sku":"007189","price":170.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0679\/5332\/8267\/files\/IMG_7053.jpg?v=1781887913"},{"product_id":"sakai-takayuki-chef-ginsanko-deba-120mm-e1f9","title":"Sakai Takayuki Chef Ginsanko Deba, 120mm","description":"\u003cp\u003e\u003cstrong\u003eSakai Takayuki Chef Ginsanko Deba, 120mm\u003c\/strong\u003e \u003cbr\u003e \u003cbr\u003eThis deba is part of Sakai Takayuki's Chef series, hand-forged by Aoki Hamono Seisakusho in Sakai, Osaka, a region with over 600 years of bladesmithing history. The deba is a traditional Japanese single bevel knife, originally designed for filleting small fish and handling light butchery work, and this 120mm size is the smallest in the lineup, ideal for small fish and precise close-in work. Unlike a traditional carbon steel deba, this knife is forged from Ginsanko (Silver-3) steel, a semi-stainless alloy that holds an edge nearly as well as carbon steel while being far easier to maintain and more resistant to rust. The handle is octagonal magnolia wood with a buffalo horn ferrule, giving it a comfortable grip and the classic look of a traditional wa-handled Japanese knife. \u003cbr\u003e \u003cbr\u003e\u003cstrong\u003eSpecifications\u003c\/strong\u003e \u003cbr\u003eMaker: Sakai Takayuki, by Aoki Hamono Seisakusho \u003cbr\u003eOrigin: Sakai, Osaka, Japan \u003cbr\u003eKnife type: Deba, single bevel \u003cbr\u003eBlade steel: Ginsanko (Silver-3), semi-stainless \u003cbr\u003eBlade length: approximately 120mm (4.7\") \u003cbr\u003eOverall length: approximately 240mm (9.4\") \u003cbr\u003eWeight: approximately 135 to 150g \u003cbr\u003eHandle: octagonal magnolia wood with buffalo horn ferrule \u003cbr\u003eEdge: single edged, for right-handed use \u003cbr\u003eCondition: brand new, made in Japan \u003cbr\u003e \u003cbr\u003e\u003cstrong\u003eCare notes\u003c\/strong\u003e \u003cbr\u003eHand wash and dry immediately after use. While Ginsanko resists rust better than traditional carbon steel, it is not fully stainless and can still develop spotting if left wet. Not dishwasher safe. Avoid cutting frozen food or bones, and avoid twisting the blade, as the edge is thin and can chip. Use a sharpening stone to maintain the edge.\u003c\/p\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":47379634094219,"sku":"007192","price":190.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0679\/5332\/8267\/files\/IMG_7060.jpg?v=1781889041"},{"product_id":"hitohira-futana-s3-migaki-paring-80mm-cherry-wood-handle-4b91","title":"Hitohira Futana S3 Migaki Paring 80mm Cherry Wood Handle","description":"\u003cp\u003e\u003cstrong\u003eHitohira Futana S3 Migaki Paring 80mm, Cherry Wood Handle\u003c\/strong\u003e \u003cbr\u003e \u003cbr\u003eThis is a compact paring knife from Hitohira's Futana line, designed for small, precise kitchen tasks like peeling, trimming, hulling, and detail work that a larger knife can't handle comfortably. The blade is forged from Yasuki Silver #3 (Ginsan) steel clad in soft stainless steel, giving it a good balance of sharpness, edge retention, and easy maintenance, with a clean, polished migaki finish. The octagonal handle is made from cherry wood with an ebony ferrule, offering a comfortable, secure grip for a knife this size. Lightweight and easy to maneuver, this paring knife is a great addition to any kitchen for the small jobs that come up every day. \u003cbr\u003e \u003cbr\u003e\u003cstrong\u003eSpecifications\u003c\/strong\u003e \u003cbr\u003eBrand: Hitohira \u003cbr\u003eProfile: Paring \u003cbr\u003eSteel type: Stainless steel \u003cbr\u003eSteel: Yasuki Silver #3 (Ginsan), soft stainless clad \u003cbr\u003eFinish: Migaki (polished) \u003cbr\u003eEdge length: approximately 80mm \u003cbr\u003eTotal length: approximately 210mm \u003cbr\u003eBlade height: approximately 24mm \u003cbr\u003eSpine thickness: approximately 1.6mm \u003cbr\u003eWeight: approximately 49g \u003cbr\u003eHandle: Cherry wood, octagonal, with ebony ferrule \u003cbr\u003eHand orientation: Ambidextrous \u003cbr\u003e \u003cbr\u003e\u003cstrong\u003eCare notes\u003c\/strong\u003e \u003cbr\u003eHand wash and dry immediately after use. While this steel resists rust better than traditional carbon steel, it is not fully stainless and can still spot if left wet. Not dishwasher safe. Avoid cutting frozen food or twisting the blade, as the edge is thin and can chip. Use a sharpening stone to maintain the edge.\u003c\/p\u003e","brand":"Hitohira Futana","offers":[{"title":"Default Title","offer_id":47379646775435,"sku":"007193","price":100.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0679\/5332\/8267\/files\/IMG_7069.jpg?v=1781889773"},{"product_id":"kanjo-tsukahara-hap40-petty-150mm-octagonal-handle-c046","title":"Kanjo Tsukahara HAP40 Petty 150mm, Octagonal Handle","description":"\u003cp\u003e\u003cstrong\u003eKanjo Tsukahara HAP40 Petty 150mm, Octagonal Handle\u003c\/strong\u003e \u003cbr\u003e \u003cbr\u003eThis petty knife comes from Kanjo Tsukahara, a young blacksmith based in Seki City, Japan, a region with 700 years of knife-making heritage. Kanjo comes from a family of master sharpeners and has built a reputation for working with advanced steels like HAP40 and ZDP-189, materials only a handful of Japanese makers handle with confidence. The blade is forged from Hitachi's HAP40, a powder high-speed steel known for exceptional hardness and outstanding edge retention, ground into a hamaguri-ba, or clam shell, convex profile that cuts smoothly while staying strong against chipping. At 150mm, this petty knife is the ideal size for fine dicing, mincing, peeling, and other small or off-board tasks where a full-size chef's knife is too much. It comes fitted with a gray octagonal handle made from reinforced laminated wood, giving it a comfortable, secure grip with a clean, modern look. \u003cbr\u003e \u003cbr\u003e\u003cstrong\u003eSpecifications\u003c\/strong\u003e \u003cbr\u003eBlacksmith: Kanjo Tsukahara \u003cbr\u003eOrigin: Seki City, Japan \u003cbr\u003eKnife type: Petty \/ utility knife, double bevel \u003cbr\u003eBlade steel: HAP40, powder high-speed semi-stainless steel \u003cbr\u003eHardness: approximately 65 HRC Blade construction: Hamaguri-ba (convex grind) \u003cbr\u003eBlade length: approximately 150mm (5.9\") \u003cbr\u003eTotal length: approximately 272mm (10.7\") \u003cbr\u003eWeight: approximately 77g \u003cbr\u003eHandle: octagonal \u003cbr\u003e \u003cbr\u003e\u003cstrong\u003eCare notes\u003c\/strong\u003e \u003cbr\u003eHAP40 is semi-stainless and may develop a light patina over time, which is normal and does not affect performance. Hand wash and dry the blade immediately after use, and avoid leaving it wet. Not dishwasher safe. Avoid cutting frozen food or bone, and avoid twisting the blade, as the edge is ground thin for sharpness. Use a sharpening stone to maintain the edge.\u003c\/p\u003e","brand":"Kanjo Tsukahara","offers":[{"title":"Default Title","offer_id":47379661029515,"sku":"007194","price":100.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0679\/5332\/8267\/files\/IMG_7076.jpg?v=1781890897"},{"product_id":"fu-rin-ka-zan-aogami-super-blue-super-kurouchi-fab-1-p-e4a3","title":"Fu-Rin-Ka-Zan Aogami Super (Blue Super) Kurouchi FAB-1P","description":"\u003cp\u003eThe \u003cstrong\u003eFu-Rin-Ka-Zan Aogami Super (Blue Super) Kurouchi FAB-1P\u003c\/strong\u003e is an \u003cstrong\u003e85mm (3.3-inch) traditional Japanese \u003cem\u003eWa\u003c\/em\u003e paring knife\u003c\/strong\u003e. Highly regarded for its razor-sharp, edge-holding capability, this specific model features a premium Aogami Super carbon steel core and a rustic \u003cem\u003ekurouchi\u003c\/em\u003e (blacksmith) finish. \u003cbr\u003e \u003cbr\u003e\u003cstrong\u003eQuick Specs\u003c\/strong\u003e \u003cbr\u003e- \u003cstrong\u003eBlade Steel:\u003c\/strong\u003e Hitachi Aogami Super (Blue Super) High Carbon Steel \u003cbr\u003e- \u003cstrong\u003eBlade Length:\u003c\/strong\u003e 85mm (3.3 inches) \u003cbr\u003e- \u003cstrong\u003eHandle:\u003c\/strong\u003e Traditional octagonal shape, typically made from Red-Sandalwood or Walnut \u003cbr\u003e- \u003cstrong\u003eFinish:\u003c\/strong\u003e Kurouchi (protective blackened finish) \u003cbr\u003e \u003cbr\u003e\u003cstrong\u003eKey Features\u003c\/strong\u003e \u003cbr\u003e- \u003cstrong\u003eEdge Retention:\u003c\/strong\u003e Aogami Super is widely considered one of the best performing steels available, offering exceptional hardness and long-lasting sharpness. \u003cbr\u003e- \u003cstrong\u003eCraftsmanship:\u003c\/strong\u003e Hand-forged by master blacksmiths, the \u003cem\u003ekurouchi\u003c\/em\u003e finish helps protect the non-stainless portions of the blade from reacting too quickly while looking incredibly authentic. \u003cbr\u003e \u003cbr\u003e\u003cstrong\u003eCare \u0026amp; Maintenance\u003c\/strong\u003e \u003cbr\u003eBecause the blade is crafted from high-carbon steel, it is \u003cstrong\u003enot stainless\u003c\/strong\u003e and will rust if left wet or dirty. \u003cbr\u003e- Wipe the blade frequently with a dry towel while prepping. \u003cbr\u003e- Hand-wash and towel-dry the knife immediately after every use. \u003cbr\u003e- Periodically apply mineral oil or board wax to prevent the handle from drying out and to lightly coat the exposed steel on the blade.\u003c\/p\u003e","brand":"Fu-Rin-Ka-Zan Aogami","offers":[{"title":"Default Title","offer_id":47379676364939,"sku":"007196","price":95.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0679\/5332\/8267\/files\/IMG_7085.jpg?v=1781891719"},{"product_id":"sakai-takayuki-chef-ginsanko-deba-150mm-164c","title":"Sakai Takayuki Chef Ginsanko Deba 150mm","description":"\u003cp\u003e\u003cstrong\u003eSakai Takayuki Chef Ginsanko Deba 150mm\u003c\/strong\u003e \u003cbr\u003e \u003cbr\u003eThis deba is part of Sakai Takayuki's Chef series, hand-forged by Aoki Hamono Seisakusho in Sakai, Osaka, a city with over 600 years of bladesmithing tradition and the source of roughly 90 percent of all professional Japanese knives made today. The deba is the traditional Japanese knife for fish work, designed to fillet, clean, and portion fish cleanly and efficiently, with a thick spine that provides the weight and leverage needed to pass through bone and cartilage while the single bevel edge keeps cuts precise and clean. At 150mm this is a versatile mid-size deba, well suited to medium fish like trout, mackerel, and sea bass, and capable enough for light butchery tasks as well. Rather than traditional carbon steel, this knife is forged from Ginsanko, also known as Silver-3, a semi-stainless alloy that delivers the sharpness and edge retention of a high-carbon blade while being significantly more resistant to rust and easier to maintain, making it an ideal choice for cooks who want the performance of a traditional deba without the full upkeep of a carbon steel knife. The handle is octagonal magnolia wood with a black buffalo horn ferrule, the classic combination for traditional Japanese wa-handled knives. \u003cbr\u003e \u003cbr\u003e\u003cstrong\u003eSpecifications\u003c\/strong\u003e \u003cbr\u003eMaker: Sakai Takayuki, by Aoki Hamono Seisakusho \u003cbr\u003eOrigin: Sakai, Osaka, Japan \u003cbr\u003eKnife type: Deba, single bevel \u003cbr\u003eBlade steel: Ginsanko (Silver-3), semi-stainless \u003cbr\u003eBlade length: approximately 150mm (5.9\") \u003cbr\u003eTotal length: approximately 290mm (11.4\") \u003cbr\u003eWeight: approximately 200 to 230g \u003cbr\u003eHandle: octagonal magnolia wood with black buffalo horn ferrule \u003cbr\u003eEdge: single bevel, for right-handed use \u003cbr\u003eCondition: brand new, made in Japan \u003cbr\u003e \u003cbr\u003e\u003cstrong\u003eCare notes\u003c\/strong\u003e \u003cbr\u003eHand wash and dry immediately after use. While Ginsanko resists rust better than traditional carbon steel, it is not fully stainless and can develop spotting if left wet. Not dishwasher safe. Use only on fish and boneless or light meat work, avoid hard bones, frozen food, and twisting the blade as the edge can chip. Sharpen on a whetstone to maintain the single bevel edge geometry.\u003c\/p\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":47628040765579,"sku":"007223","price":230.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0679\/5332\/8267\/files\/IMG_7103.jpg?v=1782257540"},{"product_id":"korin-ginsanko-sushikiri-225mm-f2ed","title":"Korin Ginsanko Sushikiri 225mm","description":"\u003cp\u003e\u003cstrong\u003eKorin Ginsanko Sushikiri 225mm, Without Saya\u003c\/strong\u003e \u003cbr\u003e \u003cbr\u003eThis sushikiri is part of the Korin Ginsanko series, hand-crafted by Suisin in Sakai, Japan and sold exclusively through Korin Japanese Trading Corp., one of the most respected Japanese knife retailers in the United States. The sushikiri is a specialized knife designed specifically for slicing sushi rolls, or makimono. Its long, symmetrically curved blade is engineered to cut through nori, rice, and fillings in a single rolling motion from back to front and front to back, without crushing or disturbing the contents of the roll. Unlike a yanagi or other slicers, the sushikiri's distinctive rounded tip and even belly make it uniquely suited for this task, and it has become an essential tool in high-volume sushi kitchens worldwide. The blade is forged from Ginsanko steel, a stain-resistant alloy created by adding 13% chromium to high-quality white steel, giving it the sharpness and feel of a carbon steel knife with significantly better rust resistance and easier day-to-day maintenance. The handle is octagonal yew wood with a water buffalo horn ferrule. This knife is sold without saya. \u003cbr\u003e \u003cbr\u003e\u003cstrong\u003eSpecifications\u003c\/strong\u003e \u003cbr\u003eBrand: Korin Japanese Trading Corp. \u003cbr\u003eManufacturer: Suisin, Sakai, Japan \u003cbr\u003eSKU: HKR-G3SK-225\/NS \u003cbr\u003eKnife type: Sushikiri (sushi roll slicer), double bevel, V-shaped edge \u003cbr\u003eBlade steel: Ginsanko (Silver-3), stain-resistant, 13% chromium \u003cbr\u003eBlade length: 225mm (8.8\") \u003cbr\u003eHandle: Octagonal yew wood with water buffalo horn ferrule \u003cbr\u003eSaya: Not included \u003cbr\u003eRetail price (with saya): $768.00 at korin.com \u003cbr\u003e \u003cbr\u003e\u003cstrong\u003eCare notes\u003c\/strong\u003e \u003cbr\u003eHand wash and dry immediately after each use. While Ginsanko resists rust and staining better than carbon steel, food acids and salt can erode its protective chromium-oxide layer if left on the blade. Not dishwasher safe. Do not use on frozen food, bones, or hard seeds. Do not use a honing steel. Sharpen on a whetstone only. 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