{"title":"Echizen Japanese Knives","description":"\u003cp\u003eEchizen, in Fukui Prefecture, is one of Japan's oldest knife-making regions with a history spanning over 700 years. Echizen smiths are known for their mastery of both traditional and modern steels, producing knives with exceptional sharpness, durability, and a refined aesthetic that sits between Sakai's artisan purity and Seki's modern precision.\u003c\/p\u003e\u003cp\u003eAt Chef \u0026amp; a Knife, we stock knives from Echizen's finest makers - blades that carry centuries of accumulated craft and reward cooks who seek something genuinely special.\u003c\/p\u003e","products":[{"product_id":"yoshihiro-mov-honesuki-150mm-made-in-japan","title":"Yoshihiro MoV Honesuki 150mm - Made in Japan 🇯🇵","description":"\u003cp\u003e\u003cstrong\u003eExperience 600 Years of Sakai Craftsmanship in a MoV Honesuki\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eThe Yoshihiro MoV Honesuki 150mm is produced by Yamawaki Cutlery MFG., LTD - a Sakai house with over 600 years of knife-making heritage. Each knife is hand-sharpened to ensure maximum sharpness out of the box. Mo.V stainless steel in a purpose-built boning knife - stiff, precise, and ready for poultry and butchery work straight out of the box.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eThe Specs\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eSteel: Mo.V stainless steel\u003c\/li\u003e\n\u003cli\u003eHandle: Pakkawood\u003c\/li\u003e\n\u003cli\u003eBlade length: 150mm\u003c\/li\u003e\n\u003cli\u003eBlade height: 40mm\u003c\/li\u003e\n\u003cli\u003eBlade thickness: 5mm\u003c\/li\u003e\n\u003cli\u003eTotal length: 260mm\u003c\/li\u003e\n\u003cli\u003eWeight: approximately 75g\u003c\/li\u003e\n\u003cli\u003eOrigin: Sakai, Japan\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e\u003cstrong\u003eThe Yoshihiro Difference\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eYoshihiro (Goh Umanosuke Yoshihiro) by Yamawaki Cutlery MFG., LTD has cultivated its craft through a 600-year history in Sakai - the city renowned as Japan's professional cutlery capital. Mo.V is a high-quality stainless steel that offers excellent corrosion resistance - an ideal choice for a honesuki that will regularly encounter proteins and moisture. The honesuki is the Japanese boning knife - its triangular blade profile, stiff spine, and acute tip make it ideal for breaking down whole poultry, trimming joints, and fine butchery work. At 150mm it is compact and highly manoeuvrable.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCare and Maintenance\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eHand wash only - never dishwasher\u003c\/li\u003e\n\u003cli\u003eDry after use to maintain the pakkawood handle\u003c\/li\u003e\n\u003cli\u003eHone regularly with a honing rod to maintain the edge between sharpenings\u003c\/li\u003e\n\u003cli\u003eSharpen with a whetstone or quality sharpener when needed\u003c\/li\u003e\n\u003cli\u003eStore safely on a magnetic strip or in a knife block\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Chef \u0026 a knife","offers":[{"title":"Default Title","offer_id":43805438083363,"sku":"Yoshihiro Go Mo. V Steel Black Honesuki150","price":173.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0261\/1819\/3230\/products\/image_f0b1687f-e867-4474-a4c9-b21fd4485a2e.jpg?v=1687651220"},{"product_id":"copy-of-gyuto-230mm-2022-profile-nashiji-jatiwood-timber-handle","title":"Yoshimune Aogami Blue #2 Kurouchi Santoku 180mm - Walnut Handle","description":"\u003cp\u003e\u003cstrong\u003eExperience Aogami Blue #2 Precision in a Kurouchi Santoku\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eThe Yoshimune Aogami Blue #2 Kurouchi Santoku 180mm is hammer-forged in Tosa, Japan. A Hon-Warikomi construction with an Aogami #2 carbon steel core, hardened to 61-63 HRC, with a raw kurouchi finish. A generous all-rounder built for serious cooks who want carbon steel performance in a versatile everyday blade.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eThe Specs\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eSteel: Aogami (Blue) #2 high-carbon steel\u003c\/li\u003e\n\u003cli\u003eConstruction: Hon-Warikomi, hammer forged\u003c\/li\u003e\n\u003cli\u003eHardness: 61-63 HRC\u003c\/li\u003e\n\u003cli\u003eFinish: Kurouchi (blacksmith's finish)\u003c\/li\u003e\n\u003cli\u003eBlade length: 180mm\u003c\/li\u003e\n\u003cli\u003eHandle: Walnut with resin ferrule\u003c\/li\u003e\n\u003cli\u003eEdge: Double bevel\u003c\/li\u003e\n\u003cli\u003eOrigin: Tosa, Japan\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e\u003cstrong\u003eThe Yoshimune Difference\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eAogami #2 (Blue Steel #2 by Hitachi Metals) is a chromium and tungsten-enriched high-carbon steel that delivers excellent edge sharpness with slightly superior edge retention compared to White Steel #2 - a favourite among Japanese knife enthusiasts for its balance of performance and sharpenability. At 180mm, this santoku sits at the larger end of the profile - more blade surface for slicing and dicing, while still handling the three virtues of Japanese cooking: fish, meat, and vegetables. The kurouchi finish is left intact on the blade flats, giving the knife a rugged, honest character and offering slightly better rust resistance than a fully polished carbon blade. The walnut handle with resin ferrule provides a secure, comfortable grip.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCare and Maintenance\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eHand wash only - never dishwasher\u003c\/li\u003e\n\u003cli\u003eDry immediately after use - Aogami #2 will rust if left wet\u003c\/li\u003e\n\u003cli\u003eApply a light coat of food-safe oil if storing for extended periods\u003c\/li\u003e\n\u003cli\u003eExpect a natural patina to develop with use - this is normal and protective\u003c\/li\u003e\n\u003cli\u003eDo not cut frozen food or bones - the edge will chip\u003c\/li\u003e\n\u003cli\u003eSharpen with a whetstone to maintain the edge\u003c\/li\u003e\n\u003cli\u003eStore on a magnetic strip or in a knife block\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Chef \u0026 a knife","offers":[{"title":"Default Title","offer_id":43932821815587,"sku":"kurochisantoku180","price":221.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0261\/1819\/3230\/products\/image_88411e00-e599-4301-9f76-84ef2e16e789.jpg?v=1677153238"},{"product_id":"copy-of-santoku-kurouchi-180-mm-7-1-in-aogami-blue-2-double-bevel","title":"Yoshimune Aogami Blue #2 Kurouchi Nakiri 180mm - Walnut Handle","description":"\u003cp\u003e\u003cstrong\u003eExperience Aogami Blue #2 Precision in a Kurouchi Nakiri\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eThe Yoshimune Aogami Blue #2 Kurouchi Nakiri 180mm is hammer-forged in Tosa, Japan. A Hon-Warikomi construction with an Aogami #2 carbon steel core, hardened to 61-63 HRC, with a raw kurouchi finish. A dedicated vegetable knife built for serious cooks who want carbon steel performance in a purpose-built blade.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eThe Specs\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eSteel: Aogami (Blue) #2 high-carbon steel\u003c\/li\u003e\n\u003cli\u003eConstruction: Hon-Warikomi, hammer forged\u003c\/li\u003e\n\u003cli\u003eHardness: 61-63 HRC\u003c\/li\u003e\n\u003cli\u003eFinish: Kurouchi (blacksmith's finish)\u003c\/li\u003e\n\u003cli\u003eBlade length: 180mm\u003c\/li\u003e\n\u003cli\u003eHandle: Walnut with resin ferrule\u003c\/li\u003e\n\u003cli\u003eEdge: Double bevel\u003c\/li\u003e\n\u003cli\u003eOrigin: Tosa, Japan\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e\u003cstrong\u003eThe Yoshimune Difference\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eAogami #2 (Blue Steel #2 by Hitachi Metals) is a chromium and tungsten-enriched high-carbon steel that delivers excellent edge sharpness with slightly superior edge retention compared to White Steel #2 - a favourite among Japanese knife enthusiasts for its balance of performance and sharpenability. The nakiri's flat rectangular blade is purpose-built for vegetables, with a tall blade height for full knuckle clearance through the full length of the cut. At 180mm, this is a generous nakiri - more blade surface than the standard 165mm, making it well suited to larger produce and sustained vegetable prep. The kurouchi finish is left intact on the blade flats, giving the knife a rugged, honest character and offering slightly better rust resistance than a fully polished carbon blade. The walnut handle with resin ferrule provides a secure, comfortable grip.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCare and Maintenance\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eHand wash only - never dishwasher\u003c\/li\u003e\n\u003cli\u003eDry immediately after use - Aogami #2 will rust if left wet\u003c\/li\u003e\n\u003cli\u003eApply a light coat of food-safe oil if storing for extended periods\u003c\/li\u003e\n\u003cli\u003eExpect a natural patina to develop with use - this is normal and protective\u003c\/li\u003e\n\u003cli\u003eDo not cut frozen food or bones - the edge will chip\u003c\/li\u003e\n\u003cli\u003eSharpen with a whetstone to maintain the edge\u003c\/li\u003e\n\u003cli\u003eStore on a magnetic strip or in a knife block\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Chef \u0026 a knife","offers":[{"title":"Default Title","offer_id":43932855370019,"sku":"kurouchinakiri","price":226.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0261\/1819\/3230\/products\/image_72db5433-5664-498c-9b3a-0ab5159882e4.jpg?v=1677153104"},{"product_id":"copy-of-nakiri-kurouchi-180-mm-7-1-in-aogami-blue-2-double-bevel","title":"Yoshimune Aogami Blue #2 Kurouchi Sujihiki 210mm - Walnut Handle","description":"\u003cp\u003e\u003cstrong\u003eExperience Aogami Blue #2 Precision in a Kurouchi Sujihiki\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eThe Yoshimune Aogami Blue #2 Kurouchi Sujihiki 210mm is hammer-forged in Tosa, Japan. A Hon-Warikomi construction with an Aogami #2 carbon steel core, hardened to 61-63 HRC, with a raw kurouchi finish. A nimble slicing knife built for proteins, sashimi, and precision cutting.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eThe Specs\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eSteel: Aogami (Blue) #2 high-carbon steel\u003c\/li\u003e\n\u003cli\u003eConstruction: Hon-Warikomi, hammer forged\u003c\/li\u003e\n\u003cli\u003eHardness: 61-63 HRC\u003c\/li\u003e\n\u003cli\u003eFinish: Kurouchi (blacksmith's finish)\u003c\/li\u003e\n\u003cli\u003eBlade length: 210mm\u003c\/li\u003e\n\u003cli\u003eHandle: Walnut with resin ferrule\u003c\/li\u003e\n\u003cli\u003eEdge: Double bevel\u003c\/li\u003e\n\u003cli\u003eOrigin: Tosa, Japan\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e\u003cstrong\u003eThe Yoshimune Difference\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eAogami #2 (Blue Steel #2 by Hitachi Metals) is a chromium and tungsten-enriched high-carbon steel that delivers excellent edge sharpness with slightly superior edge retention compared to White Steel #2 - a favourite among Japanese knife enthusiasts for its balance of performance and sharpenability. The sujihiki - literally \"flesh slicer\" - is purpose-built for proteins. Its long, slender blade allows clean, single-stroke slices through roasts, raw fish, brisket, and carpaccio without the sawing motion that tears fibres. At 210mm, this is the most manageable length in the sujihiki category - ideal for home cooks stepping into dedicated slicing knives. The kurouchi finish is left intact on the blade flats, giving the knife a rugged, honest character and offering slightly better rust resistance than a fully polished carbon blade. The walnut handle with resin ferrule provides a secure, comfortable grip.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCare and Maintenance\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eHand wash only - never dishwasher\u003c\/li\u003e\n\u003cli\u003eDry immediately after use - Aogami #2 will rust if left wet\u003c\/li\u003e\n\u003cli\u003eApply a light coat of food-safe oil if storing for extended periods\u003c\/li\u003e\n\u003cli\u003eExpect a natural patina to develop with use - this is normal and protective\u003c\/li\u003e\n\u003cli\u003eDo not cut frozen food or bones - the edge will chip\u003c\/li\u003e\n\u003cli\u003eSharpen with a whetstone to maintain the edge\u003c\/li\u003e\n\u003cli\u003eStore flat or in a knife roll to protect the long blade\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Chef \u0026 a knife","offers":[{"title":"Default Title","offer_id":43933032022307,"sku":"kurouchisujihiki210","price":221.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0261\/1819\/3230\/products\/image_de0aefeb-7ead-408b-8537-4dad43cbeed9.jpg?v=1676631841"},{"product_id":"sujihiki-kurouchi-240-mm-8-3-in-aogami-blue-2-double-bevel","title":"Yoshimune Aogami Blue #2 Kurouchi Sujihiki 240mm - Walnut Handle","description":"\u003cp\u003e\u003cstrong\u003eExperience Aogami Blue #2 Precision in a Kurouchi Sujihiki\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eThe Yoshimune Aogami Blue #2 Kurouchi Sujihiki 240mm is hammer-forged in Tosa, Japan. A Hon-Warikomi construction with an Aogami #2 carbon steel core, hardened to 60-62 HRC, with a raw kurouchi finish. A dedicated slicing knife built for proteins - clean, precise, and purpose-built for the long draw cut.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eThe Specs\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eSteel: Aogami (Blue) #2 high-carbon steel\u003c\/li\u003e\n\u003cli\u003eConstruction: Hon-Warikomi, hammer forged\u003c\/li\u003e\n\u003cli\u003eHardness: 60-62 HRC\u003c\/li\u003e\n\u003cli\u003eFinish: Kurouchi (blacksmith's finish)\u003c\/li\u003e\n\u003cli\u003eBlade length: 240mm\u003c\/li\u003e\n\u003cli\u003eBlade height: 33mm\u003c\/li\u003e\n\u003cli\u003eSpine thickness at heel: 3mm\u003c\/li\u003e\n\u003cli\u003eHandle: Walnut (Kurumi), Japanese style\u003c\/li\u003e\n\u003cli\u003eEdge: Double bevel\u003c\/li\u003e\n\u003cli\u003eOrigin: Tosa, Japan\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e\u003cstrong\u003eThe Yoshimune Difference\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eAogami #2 (Blue Steel #2 by Hitachi Metals) is a chromium and tungsten-enriched high-carbon steel that delivers excellent edge sharpness with slightly superior edge retention compared to White Steel #2 - a favourite among Japanese knife enthusiasts for its balance of performance and sharpenability. The sujihiki - literally \"flesh slicer\" - is purpose-built for proteins. Its long, slender blade allows clean, single-stroke slices through roasts, raw fish, brisket, and carpaccio without the sawing motion that tears fibres. The reduced blade height minimises surface contact and drag. The kurouchi finish is left intact on the blade flats, offering slightly better rust resistance than a fully polished carbon blade while giving the knife a rugged, honest character.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCare and Maintenance\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eHand wash only - never dishwasher\u003c\/li\u003e\n\u003cli\u003eDry immediately after use - Aogami #2 will rust if left wet\u003c\/li\u003e\n\u003cli\u003eApply a light coat of food-safe oil if storing for extended periods\u003c\/li\u003e\n\u003cli\u003eExpect a natural patina to develop with use - this is normal and protective\u003c\/li\u003e\n\u003cli\u003eDo not cut frozen food or bones - the edge will chip\u003c\/li\u003e\n\u003cli\u003eSharpen with a whetstone to maintain the edge\u003c\/li\u003e\n\u003cli\u003eStore flat or in a knife roll to protect the long blade\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Chef \u0026 a knife","offers":[{"title":"Default Title","offer_id":43933109485859,"sku":"kurouchisujihiki240","price":247.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0261\/1819\/3230\/products\/image_f809c305-e4b5-443a-8f4a-1e6cf8de4bb1.jpg?v=1676631130"},{"product_id":"copy-of-sujihiki-kurouchi-240-mm-9-4-in-aogami-blue-2-double-bevel","title":"Yoshimune Aogami Blue #2 Kurouchi Gyuto 210mm - Walnut Handle","description":"\u003cp\u003e\u003cstrong\u003eExperience Aogami Blue #2 Precision in a Kurouchi Gyuto\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eThe Yoshimune Aogami Blue #2 Kurouchi Gyuto 210mm is hammer-forged in Tosa, Japan. A Hon-Warikomi construction with an Aogami #2 carbon steel core, hardened to 61-63 HRC, with a raw kurouchi finish. A versatile chef's knife built for serious cooks who want the best in carbon steel performance.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eThe Specs\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eSteel: Aogami (Blue) #2 high-carbon steel\u003c\/li\u003e\n\u003cli\u003eConstruction: Hon-Warikomi, hammer forged\u003c\/li\u003e\n\u003cli\u003eHardness: 61-63 HRC\u003c\/li\u003e\n\u003cli\u003eFinish: Kurouchi (blacksmith's finish)\u003c\/li\u003e\n\u003cli\u003eBlade length: 210mm\u003c\/li\u003e\n\u003cli\u003eHandle: Walnut with resin ferrule\u003c\/li\u003e\n\u003cli\u003eEdge: Double bevel\u003c\/li\u003e\n\u003cli\u003eOrigin: Tosa, Japan\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e\u003cstrong\u003eThe Yoshimune Difference\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eAogami #2 (Blue Steel #2 by Hitachi Metals) is a chromium and tungsten-enriched high-carbon steel that delivers excellent edge sharpness with slightly superior edge retention compared to White Steel #2 - a favourite among Japanese knife enthusiasts for its balance of performance and sharpenability. The gyuto is the Japanese interpretation of the Western chef's knife - a versatile multipurpose blade capable of push cuts, pull cuts, and rock chopping across meat, fish, vegetables, and fruit. At 210mm, this is the most approachable length in the Yoshimune gyuto range - nimble and precise, equally suited to home and professional kitchens. The kurouchi finish is left intact on the blade flats, giving the knife a rugged, honest character and offering slightly better rust resistance than a fully polished carbon blade. The walnut handle with resin ferrule provides a secure, comfortable grip.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCare and Maintenance\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eHand wash only - never dishwasher\u003c\/li\u003e\n\u003cli\u003eDry immediately after use - Aogami #2 will rust if left wet\u003c\/li\u003e\n\u003cli\u003eApply a light coat of food-safe oil if storing for extended periods\u003c\/li\u003e\n\u003cli\u003eExpect a natural patina to develop with use - this is normal and protective\u003c\/li\u003e\n\u003cli\u003eDo not cut frozen food or bones - the edge will chip\u003c\/li\u003e\n\u003cli\u003eSharpen with a whetstone to maintain the edge\u003c\/li\u003e\n\u003cli\u003eStore on a magnetic strip or in a knife block\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Chef \u0026 a knife","offers":[{"title":"Default Title","offer_id":43933295444259,"sku":"kurouchigyuto210","price":268.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0261\/1819\/3230\/products\/image_4cddf25c-c12a-414d-bb25-c32d09d3ddc8.jpg?v=1677013331"},{"product_id":"gyuto-kurouchi-210-mm-8-3-in-aogami-blue-2-double-bevel","title":"Yoshimune Aogami Blue #2 Kurouchi Gyuto 240mm - Walnut Handle","description":"\u003cp\u003e\u003cstrong\u003eExperience Aogami Blue #2 Precision in a Kurouchi Gyuto\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eThe Yoshimune Aogami Blue #2 Kurouchi Gyuto 240mm is hammer-forged in Tosa, Japan. A Hon-Warikomi construction with an Aogami #2 carbon steel core, hardened to 61-63 HRC, with a raw kurouchi finish. A full-length chef's knife built for serious cooks who want the best in carbon steel performance.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eThe Specs\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eSteel: Aogami (Blue) #2 high-carbon steel\u003c\/li\u003e\n\u003cli\u003eConstruction: Hon-Warikomi, hammer forged\u003c\/li\u003e\n\u003cli\u003eHardness: 61-63 HRC\u003c\/li\u003e\n\u003cli\u003eFinish: Kurouchi (blacksmith's finish)\u003c\/li\u003e\n\u003cli\u003eBlade length: 240mm\u003c\/li\u003e\n\u003cli\u003eHandle: Walnut with resin ferrule\u003c\/li\u003e\n\u003cli\u003eEdge: Double bevel\u003c\/li\u003e\n\u003cli\u003eOrigin: Tosa, Japan\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e\u003cstrong\u003eThe Yoshimune Difference\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eAogami #2 (Blue Steel #2 by Hitachi Metals) is a chromium and tungsten-enriched high-carbon steel that delivers excellent edge sharpness with slightly superior edge retention compared to White Steel #2 - a favourite among Japanese knife enthusiasts for its balance of performance and sharpenability. The gyuto is the Japanese interpretation of the Western chef's knife - a versatile multipurpose blade capable of push cuts, pull cuts, and rock chopping across meat, fish, vegetables, and fruit. At 240mm, this is a full-length blade that suits both professional and serious home use, excelling at breaking down larger proteins and sustained prep work. The kurouchi finish is left intact on the blade flats, giving the knife a rugged, honest character and offering slightly better rust resistance than a fully polished carbon blade. The walnut handle with resin ferrule provides a secure, comfortable grip.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCare and Maintenance\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eHand wash only - never dishwasher\u003c\/li\u003e\n\u003cli\u003eDry immediately after use - Aogami #2 will rust if left wet\u003c\/li\u003e\n\u003cli\u003eApply a light coat of food-safe oil if storing for extended periods\u003c\/li\u003e\n\u003cli\u003eExpect a natural patina to develop with use - this is normal and protective\u003c\/li\u003e\n\u003cli\u003eDo not cut frozen food or bones - the edge will chip\u003c\/li\u003e\n\u003cli\u003eSharpen with a whetstone to maintain the edge\u003c\/li\u003e\n\u003cli\u003eStore on a magnetic strip or in a knife block\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Chef \u0026 a knife","offers":[{"title":"Default Title","offer_id":43933350265123,"sku":"kurouchigyuto240","price":257.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0261\/1819\/3230\/products\/image_f9ffa8fb-9ea4-4645-bcbf-8626415c31f2.jpg?v=1677013844"},{"product_id":"copy-of-gyuto-kurouchi-240-mm-9-4-in-aogami-blue-2-double-bevel","title":"Yoshimune Aogami Blue #2 Kurouchi Gyuto 270mm - Walnut Handle","description":"\u003cp\u003e\u003cstrong\u003eExperience Aogami Blue #2 Precision in a Kurouchi Gyuto\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eThe Yoshimune Aogami Blue #2 Kurouchi Gyuto 270mm is hammer-forged in Tosa, Japan. A Hon-Warikomi construction with an Aogami #2 carbon steel core, hardened to 61-63 HRC, with a raw kurouchi finish. A commanding full-length chef's knife built for professionals and serious home cooks who want the best in carbon steel performance.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eThe Specs\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eSteel: Aogami (Blue) #2 high-carbon steel\u003c\/li\u003e\n\u003cli\u003eConstruction: Hon-Warikomi, hammer forged\u003c\/li\u003e\n\u003cli\u003eHardness: 61-63 HRC\u003c\/li\u003e\n\u003cli\u003eFinish: Kurouchi (blacksmith's finish)\u003c\/li\u003e\n\u003cli\u003eBlade length: 270mm\u003c\/li\u003e\n\u003cli\u003eHandle: Walnut with resin ferrule\u003c\/li\u003e\n\u003cli\u003eEdge: Double bevel\u003c\/li\u003e\n\u003cli\u003eOrigin: Tosa, Japan\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e\u003cstrong\u003eThe Yoshimune Difference\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eAogami #2 (Blue Steel #2 by Hitachi Metals) is a chromium and tungsten-enriched high-carbon steel that delivers excellent edge sharpness with slightly superior edge retention compared to White Steel #2 - a favourite among Japanese knife enthusiasts for its balance of performance and sharpenability. The gyuto is the Japanese interpretation of the Western chef's knife - a versatile multipurpose blade capable of push cuts, pull cuts, and rock chopping across meat, fish, vegetables, and fruit. At 270mm, this is a professional-length blade that excels at breaking down larger proteins, long slicing strokes, and sustained prep work. The kurouchi finish is left intact on the blade flats, giving the knife a rugged, honest character and offering slightly better rust resistance than a fully polished carbon blade. The walnut handle with resin ferrule provides a secure, comfortable grip.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCare and Maintenance\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eHand wash only - never dishwasher\u003c\/li\u003e\n\u003cli\u003eDry immediately after use - Aogami #2 will rust if left wet\u003c\/li\u003e\n\u003cli\u003eApply a light coat of food-safe oil if storing for extended periods\u003c\/li\u003e\n\u003cli\u003eExpect a natural patina to develop with use - this is normal and protective\u003c\/li\u003e\n\u003cli\u003eDo not cut frozen food or bones - the edge will chip\u003c\/li\u003e\n\u003cli\u003eSharpen with a whetstone to maintain the edge\u003c\/li\u003e\n\u003cli\u003eStore on a magnetic strip or in a knife block\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Chef \u0026 a knife","offers":[{"title":"Default Title","offer_id":43933442572579,"sku":"kurouchigyuto270","price":283.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0261\/1819\/3230\/products\/image_fb257998-3f6b-4186-995e-3b724c827407.jpg?v=1677152964"},{"product_id":"copy-of-kurouchi-gyuto-270mm-10-6-in-aogamiblue-no-2-double-bevel","title":"Yoshimune Aogami Blue #2 Kurouchi Kiritsuke 210mm - Walnut Handle","description":"\u003cp\u003e\u003cstrong\u003eExperience Aogami Blue #2 Precision in a Kurouchi Kiritsuke\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eThe Yoshimune Aogami Blue #2 Kurouchi Kiritsuke 210mm is hammer-forged in Tosa, Japan. A Hon-Warikomi construction with an Aogami #2 carbon steel core, hardened to 61-63 HRC, with a raw kurouchi finish. A versatile kiritsuke built for serious cooks who want carbon steel performance and a distinctive profile.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eThe Specs\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eSteel: Aogami (Blue) #2 high-carbon steel\u003c\/li\u003e\n\u003cli\u003eConstruction: Hon-Warikomi, hammer forged\u003c\/li\u003e\n\u003cli\u003eHardness: 61-63 HRC\u003c\/li\u003e\n\u003cli\u003eFinish: Kurouchi (blacksmith's finish)\u003c\/li\u003e\n\u003cli\u003eBlade length: 210mm\u003c\/li\u003e\n\u003cli\u003eHandle: Walnut with resin ferrule\u003c\/li\u003e\n\u003cli\u003eEdge: Double bevel\u003c\/li\u003e\n\u003cli\u003eOrigin: Tosa, Japan\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e\u003cstrong\u003eThe Yoshimune Difference\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eAogami #2 (Blue Steel #2 by Hitachi Metals) is a chromium and tungsten-enriched high-carbon steel that delivers excellent edge sharpness with slightly superior edge retention compared to White Steel #2 - a favourite among Japanese knife enthusiasts for its balance of performance and sharpenability. The kiritsuke profile - with its clipped, angled tip - combines the flat cutting stroke of a nakiri with the pointed tip of a gyuto, making it equally capable at push-cutting vegetables and slicing proteins. At 210mm, this is a nimble, manageable length that suits both home and professional kitchens. The kurouchi finish is left intact on the blade flats, giving the knife a rugged, honest character and offering slightly better rust resistance than a fully polished carbon blade. The walnut handle with resin ferrule provides a secure, comfortable grip.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCare and Maintenance\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eHand wash only - never dishwasher\u003c\/li\u003e\n\u003cli\u003eDry immediately after use - Aogami #2 will rust if left wet\u003c\/li\u003e\n\u003cli\u003eApply a light coat of food-safe oil if storing for extended periods\u003c\/li\u003e\n\u003cli\u003eExpect a natural patina to develop with use - this is normal and protective\u003c\/li\u003e\n\u003cli\u003eDo not cut frozen food or bones - the edge will chip\u003c\/li\u003e\n\u003cli\u003eSharpen with a whetstone to maintain the edge\u003c\/li\u003e\n\u003cli\u003eStore on a magnetic strip or in a knife block\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Chef \u0026 a knife","offers":[{"title":"Default Title","offer_id":43933478388003,"sku":"kurouchikiritsuke210","price":281.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0261\/1819\/3230\/products\/image_cf305733-9fb3-4618-b711-e3759946baf0.jpg?v=1677152833"},{"product_id":"copy-of-kiritsuke-kurouchi-210-mm-8-3-in-aogami-blue-2-double-bevel","title":"Yoshimune Aogami Blue #2 Kurouchi Kiritsuke 240mm - Walnut Handle","description":"\u003cp\u003e\u003cstrong\u003eExperience Aogami Blue #2 Precision in a Kurouchi Kiritsuke\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eThe Yoshimune Aogami Blue #2 Kurouchi Kiritsuke 240mm is hammer-forged in Tosa, Japan. A Hon-Warikomi construction with an Aogami #2 carbon steel core, hardened to 61-63 HRC, with a raw kurouchi finish. A full-length kiritsuke built for serious cooks who want carbon steel performance and a distinctive profile.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eThe Specs\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eSteel: Aogami (Blue) #2 high-carbon steel\u003c\/li\u003e\n\u003cli\u003eConstruction: Hon-Warikomi, hammer forged\u003c\/li\u003e\n\u003cli\u003eHardness: 61-63 HRC\u003c\/li\u003e\n\u003cli\u003eFinish: Kurouchi (blacksmith's finish)\u003c\/li\u003e\n\u003cli\u003eBlade length: 240mm\u003c\/li\u003e\n\u003cli\u003eHandle: Walnut with resin ferrule\u003c\/li\u003e\n\u003cli\u003eEdge: Double bevel\u003c\/li\u003e\n\u003cli\u003eOrigin: Tosa, Japan\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e\u003cstrong\u003eThe Yoshimune Difference\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eAogami #2 (Blue Steel #2 by Hitachi Metals) is a chromium and tungsten-enriched high-carbon steel that delivers excellent edge sharpness with slightly superior edge retention compared to White Steel #2 - a favourite among Japanese knife enthusiasts for its balance of performance and sharpenability. The kiritsuke profile - with its clipped, angled tip - combines the flat cutting stroke of a nakiri with the pointed tip of a gyuto, making it equally capable at push-cutting vegetables and slicing proteins. At 240mm, this is a commanding, full-length blade suited to professional and serious home use. The kurouchi finish is left intact on the blade flats, giving the knife a rugged, honest character and offering slightly better rust resistance than a fully polished carbon blade. The walnut handle with resin ferrule provides a secure, comfortable grip.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCare and Maintenance\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eHand wash only - never dishwasher\u003c\/li\u003e\n\u003cli\u003eDry immediately after use - Aogami #2 will rust if left wet\u003c\/li\u003e\n\u003cli\u003eApply a light coat of food-safe oil if storing for extended periods\u003c\/li\u003e\n\u003cli\u003eExpect a natural patina to develop with use - this is normal and protective\u003c\/li\u003e\n\u003cli\u003eDo not cut frozen food or bones - the edge will chip\u003c\/li\u003e\n\u003cli\u003eSharpen with a whetstone to maintain the edge\u003c\/li\u003e\n\u003cli\u003eStore on a magnetic strip or in a knife block\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Chef \u0026 a knife","offers":[{"title":"Default Title","offer_id":43933548314915,"sku":"kurouchikiritsuke240","price":260.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0261\/1819\/3230\/products\/image_3476f3b2-9d02-46bd-a59c-82892ff02c80.jpg?v=1677152715"},{"product_id":"yoshimune-aogami-blue-2-kurouchi-damascus-sujihiki-210mm","title":"Yoshimune Aogami Blue #2 Kurouchi Damascus 17-Layer Sujihiki 210mm - Walnut Handle","description":"\u003ch2\u003eExperience Aogami Blue #2 Precision in a Kurouchi Damascus Sujihiki\u003c\/h2\u003e\u003cp\u003eThe Yoshimune Aogami Blue #2 Kurouchi Damascus 17-Layer Sujihiki 210mm is hammer-forged in Tosa, Japan. A Hon-Warikomi construction with an Aogami #2 carbon steel core, clad in 17 layers of Damascus iron with a kurouchi finish, hardened to 61-63 HRC. A nimble slicing knife that combines rustic kurouchi character with Damascus cladding and serious carbon steel performance.\u003c\/p\u003e\u003ch2\u003eThe Specs\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eSteel: Aogami (Blue) #2 high-carbon steel\u003c\/li\u003e\n\u003cli\u003eConstruction: Hon-Warikomi, 17-layer Damascus\u003c\/li\u003e\n\u003cli\u003eHardness: 61-63 HRC\u003c\/li\u003e\n\u003cli\u003eFinish: Kurouchi with Damascus cladding\u003c\/li\u003e\n\u003cli\u003eBlade length: 210mm\u003c\/li\u003e\n\u003cli\u003eHandle: Walnut with resin ferrule\u003c\/li\u003e\n\u003cli\u003eEdge: Double bevel\u003c\/li\u003e\n\u003cli\u003eOrigin: Tosa, Japan\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eThe Yoshimune Difference\u003c\/h2\u003e\u003cp\u003eAogami #2 (Blue Steel #2 by Hitachi Metals) is a chromium and tungsten-enriched high-carbon steel that delivers excellent edge sharpness with slightly superior edge retention compared to White Steel #2. The 17-layer Damascus cladding protects the reactive carbon core while adding visual texture to the blade. The kurouchi finish - left intact from the blacksmithing process - gives the blade a rugged, honest character and offers slightly better rust resistance than a fully polished carbon blade. At 210mm, this sujihiki is a more manageable length than the 240mm - ideal for home cooks who want a dedicated slicing knife for fish, proteins, and sashimi without the reach of a full-length slicer. The walnut handle with resin ferrule provides a secure, comfortable grip.\u003c\/p\u003e\u003ch2\u003eCare and Maintenance\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eHand wash only - never dishwasher\u003c\/li\u003e\n\u003cli\u003eDry immediately after use - Aogami #2 will rust if left wet\u003c\/li\u003e\n\u003cli\u003eApply a light coat of food-safe oil if storing for extended periods\u003c\/li\u003e\n\u003cli\u003eExpect a natural patina to develop with use - this is normal and protective\u003c\/li\u003e\n\u003cli\u003eDo not cut frozen food or bones - the edge will chip\u003c\/li\u003e\n\u003cli\u003eSharpen with a whetstone to maintain the edge\u003c\/li\u003e\n\u003cli\u003eStore flat or in a knife roll to protect the long blade\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Chef \u0026 a knife","offers":[{"title":"Default Title","offer_id":43933603758371,"sku":"kurouchisujihikidamascus210","price":294.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0261\/1819\/3230\/products\/image_48fe4da0-a77b-4e11-a886-fb98da3d1c8b.jpg?v=1677152572"},{"product_id":"copy-of-sujihiki-kurouchi-210mm8-3in-aogamiblue-no-2-damascus-17-layers-double-bevel","title":"Yoshimune Aogami Blue #2 Kurouchi Damascus 17-Layer Sujihiki 240mm - Walnut Handle","description":"\u003cp\u003e\u003cstrong\u003eExperience Aogami Blue #2 Precision in a Kurouchi Damascus Sujihiki\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eThe Yoshimune Aogami Blue #2 Kurouchi Damascus 17-Layer Sujihiki 240mm is hammer-forged in Tosa, Japan. A Hon-Warikomi construction with an Aogami #2 carbon steel core, clad in 17 layers of Damascus iron with a kurouchi finish, hardened to 61-63 HRC. A dedicated slicing knife that combines rustic kurouchi character with Damascus cladding and serious carbon steel performance.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eThe Specs\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eSteel: Aogami (Blue) #2 high-carbon steel\u003c\/li\u003e\n\u003cli\u003eConstruction: Hon-Warikomi, 17-layer Damascus\u003c\/li\u003e\n\u003cli\u003eHardness: 61-63 HRC\u003c\/li\u003e\n\u003cli\u003eFinish: Kurouchi with Damascus cladding\u003c\/li\u003e\n\u003cli\u003eBlade length: 240mm\u003c\/li\u003e\n\u003cli\u003eHandle: Walnut with resin ferrule\u003c\/li\u003e\n\u003cli\u003eEdge: Double bevel\u003c\/li\u003e\n\u003cli\u003eOrigin: Tosa, Japan\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e\u003cstrong\u003eThe Yoshimune Difference\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eAogami #2 (Blue Steel #2 by Hitachi Metals) is a chromium and tungsten-enriched high-carbon steel that delivers excellent edge sharpness with slightly superior edge retention compared to White Steel #2. The 17-layer Damascus cladding protects the reactive carbon core while adding visual texture to the blade. The kurouchi finish - left intact from the blacksmithing process - gives the blade a rugged, honest character and offers slightly better rust resistance than a fully polished carbon blade. The sujihiki's long, slender blade is purpose-built for proteins - allowing clean, single-stroke slices through roasts, raw fish, brisket, and carpaccio without the sawing motion that tears fibres. The walnut handle with resin ferrule provides a secure, comfortable grip.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCare and Maintenance\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eHand wash only - never dishwasher\u003c\/li\u003e\n\u003cli\u003eDry immediately after use - Aogami #2 will rust if left wet\u003c\/li\u003e\n\u003cli\u003eApply a light coat of food-safe oil if storing for extended periods\u003c\/li\u003e\n\u003cli\u003eExpect a natural patina to develop with use - this is normal and protective\u003c\/li\u003e\n\u003cli\u003eDo not cut frozen food or bones - the edge will chip\u003c\/li\u003e\n\u003cli\u003eSharpen with a whetstone to maintain the edge\u003c\/li\u003e\n\u003cli\u003eStore flat or in a knife roll to protect the long blade\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Chef \u0026 a knife","offers":[{"title":"Default Title","offer_id":43933633544483,"sku":"kurouchisujihikidamascus240","price":341.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0261\/1819\/3230\/products\/image_7bce8b3e-dd8d-424e-9455-3fcd6b3b7e79.jpg?v=1677152231"},{"product_id":"copy-of-sujihiki-kurouchi-240mm9-4-in-aogami-blue-no-2-damascus-17layers-double-bevel","title":"Yoshimune Aogami Blue #2 Kurouchi Damascus 17-Layer Gyuto 210mm - Walnut Handle","description":"\u003cp\u003e\u003cstrong\u003eExperience Aogami Blue #2 Damascus Precision in a Kurouchi Gyuto\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eThe Yoshimune Aogami Blue #2 Kurouchi Damascus 17-Layer Gyuto 210mm is hammer-forged in Tosa, Japan. A Hon-Warikomi construction with an Aogami #2 carbon steel core, clad in 17 layers of Damascus iron with a kurouchi finish, hardened to 61-63 HRC. A versatile chef's knife that combines rustic kurouchi character with Damascus cladding and serious carbon steel performance.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eThe Specs\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eSteel: Aogami (Blue) #2 high-carbon steel\u003c\/li\u003e\n\u003cli\u003eConstruction: Hon-Warikomi, 17-layer Damascus\u003c\/li\u003e\n\u003cli\u003eHardness: 61-63 HRC\u003c\/li\u003e\n\u003cli\u003eFinish: Kurouchi with Damascus cladding\u003c\/li\u003e\n\u003cli\u003eBlade length: 210mm\u003c\/li\u003e\n\u003cli\u003eHandle: Walnut with resin ferrule\u003c\/li\u003e\n\u003cli\u003eEdge: Double bevel\u003c\/li\u003e\n\u003cli\u003eOrigin: Tosa, Japan\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e\u003cstrong\u003eThe Yoshimune Difference\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eAogami #2 (Blue Steel #2 by Hitachi Metals) is a chromium and tungsten-enriched high-carbon steel that delivers excellent edge sharpness with slightly superior edge retention compared to White Steel #2. The 17-layer Damascus cladding protects the reactive carbon core while adding visual texture to the blade. The kurouchi finish - left intact from the blacksmithing process - gives the knife a rugged, honest character and offers slightly better rust resistance than a fully polished carbon blade. The gyuto is the Japanese interpretation of the Western chef's knife - a versatile multipurpose blade capable of push cuts, pull cuts, and rock chopping across meat, fish, vegetables, and fruit. At 210mm, this is a nimble, manageable length suited to both home and professional kitchens. The walnut handle with resin ferrule provides a secure, comfortable grip.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCare and Maintenance\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eHand wash only - never dishwasher\u003c\/li\u003e\n\u003cli\u003eDry immediately after use - Aogami #2 will rust if left wet\u003c\/li\u003e\n\u003cli\u003eApply a light coat of food-safe oil if storing for extended periods\u003c\/li\u003e\n\u003cli\u003eExpect a natural patina to develop with use - this is normal and protective\u003c\/li\u003e\n\u003cli\u003eDo not cut frozen food or bones - the edge will chip\u003c\/li\u003e\n\u003cli\u003eSharpen with a whetstone to maintain the edge\u003c\/li\u003e\n\u003cli\u003eStore on a magnetic strip or in a knife block\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Chef \u0026 a knife","offers":[{"title":"Default Title","offer_id":43933661757731,"sku":"kurouchigyutodamascus210","price":320.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0261\/1819\/3230\/products\/image_6d01e92d-c363-4311-a6b5-0b033257714e.jpg?v=1677013062"},{"product_id":"copy-of-gyuto-kurouchi-210-mm-8-3-in-aogami-blue-2-damascus-17-layers-double-bevel","title":"Yoshimune Aogami Blue #2 Kurouchi Damascus 17-Layer Gyuto 240mm - Walnut Handle","description":"\u003cp\u003e\u003cstrong\u003eExperience Aogami Blue #2 Damascus Precision in a Kurouchi Gyuto\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eThe Yoshimune Aogami Blue #2 Kurouchi Damascus 17-Layer Gyuto 240mm is hammer-forged in Tosa, Japan. A Hon-Warikomi construction with an Aogami #2 carbon steel core, clad in 17 layers of Damascus iron with a kurouchi finish, hardened to 61-63 HRC. A full-length chef's knife that combines rustic kurouchi character with Damascus cladding and serious carbon steel performance.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eThe Specs\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eSteel: Aogami (Blue) #2 high-carbon steel\u003c\/li\u003e\n\u003cli\u003eConstruction: Hon-Warikomi, 17-layer Damascus\u003c\/li\u003e\n\u003cli\u003eHardness: 61-63 HRC\u003c\/li\u003e\n\u003cli\u003eFinish: Kurouchi with Damascus cladding\u003c\/li\u003e\n\u003cli\u003eBlade length: 240mm\u003c\/li\u003e\n\u003cli\u003eHandle: Walnut with resin ferrule\u003c\/li\u003e\n\u003cli\u003eEdge: Double bevel\u003c\/li\u003e\n\u003cli\u003eOrigin: Tosa, Japan\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e\u003cstrong\u003eThe Yoshimune Difference\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eAogami #2 (Blue Steel #2 by Hitachi Metals) is a chromium and tungsten-enriched high-carbon steel that delivers excellent edge sharpness with slightly superior edge retention compared to White Steel #2. The 17-layer Damascus cladding protects the reactive carbon core while adding visual texture to the blade. The kurouchi finish - left intact from the blacksmithing process - gives the knife a rugged, honest character and offers slightly better rust resistance than a fully polished carbon blade. The gyuto is the Japanese interpretation of the Western chef's knife - a versatile multipurpose blade capable of push cuts, pull cuts, and rock chopping across meat, fish, vegetables, and fruit. At 240mm, this is a full-length blade suited to both professional and serious home use. The walnut handle with resin ferrule provides a secure, comfortable grip.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCare and Maintenance\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eHand wash only - never dishwasher\u003c\/li\u003e\n\u003cli\u003eDry immediately after use - Aogami #2 will rust if left wet\u003c\/li\u003e\n\u003cli\u003eApply a light coat of food-safe oil if storing for extended periods\u003c\/li\u003e\n\u003cli\u003eExpect a natural patina to develop with use - this is normal and protective\u003c\/li\u003e\n\u003cli\u003eDo not cut frozen food or bones - the edge will chip\u003c\/li\u003e\n\u003cli\u003eSharpen with a whetstone to maintain the edge\u003c\/li\u003e\n\u003cli\u003eStore on a magnetic strip or in a knife block\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Chef \u0026 a knife","offers":[{"title":"Default Title","offer_id":43933684236579,"sku":"kurouchigyutodamascus240","price":331.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0261\/1819\/3230\/products\/image_7abb4f26-53a9-4695-aa5f-a3d753367ad4.jpg?v=1677013474"},{"product_id":"copy-of-kurouchi-17layer-damascus-gyuto-270-mm-10-6-in-aogamiblue-no-2-double-bevel","title":"Yoshimune Aogami Blue #2 Kurouchi Damascus 17-Layer Kiritsuke 210mm - Walnut Handle","description":"\u003cp\u003e\u003cstrong\u003eExperience Aogami Blue #2 Damascus Precision in a Kurouchi Kiritsuke\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eThe Yoshimune Aogami Blue #2 Kurouchi Damascus 17-Layer Kiritsuke 210mm is hammer-forged in Tosa, Japan. A Hon-Warikomi construction with an Aogami #2 carbon steel core, clad in 17 layers of Damascus iron with a kurouchi finish, hardened to 61-63 HRC. A versatile kiritsuke that combines rustic kurouchi character with Damascus cladding and serious carbon steel performance.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eThe Specs\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eSteel: Aogami (Blue) #2 high-carbon steel\u003c\/li\u003e\n\u003cli\u003eConstruction: Hon-Warikomi, 17-layer Damascus\u003c\/li\u003e\n\u003cli\u003eHardness: 61-63 HRC\u003c\/li\u003e\n\u003cli\u003eFinish: Kurouchi with Damascus cladding\u003c\/li\u003e\n\u003cli\u003eBlade length: 210mm\u003c\/li\u003e\n\u003cli\u003eHandle: Walnut with resin ferrule\u003c\/li\u003e\n\u003cli\u003eEdge: Double bevel\u003c\/li\u003e\n\u003cli\u003eOrigin: Tosa, Japan\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e\u003cstrong\u003eThe Yoshimune Difference\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eAogami #2 (Blue Steel #2 by Hitachi Metals) is a chromium and tungsten-enriched high-carbon steel that delivers excellent edge sharpness with slightly superior edge retention compared to White Steel #2. The 17-layer Damascus cladding protects the reactive carbon core while adding visual texture to the blade. The kurouchi finish - left intact from the blacksmithing process - gives the knife a rugged, honest character and offers slightly better rust resistance than a fully polished carbon blade. The kiritsuke profile - with its clipped, angled tip - combines the flat cutting stroke of a nakiri with the pointed tip of a gyuto, making it equally capable at push-cutting vegetables and slicing proteins. At 210mm, this is a nimble, manageable length suited to both home and professional kitchens. The walnut handle with resin ferrule provides a secure, comfortable grip.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCare and Maintenance\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eHand wash only - never dishwasher\u003c\/li\u003e\n\u003cli\u003eDry immediately after use - Aogami #2 will rust if left wet\u003c\/li\u003e\n\u003cli\u003eApply a light coat of food-safe oil if storing for extended periods\u003c\/li\u003e\n\u003cli\u003eExpect a natural patina to develop with use - this is normal and protective\u003c\/li\u003e\n\u003cli\u003eDo not cut frozen food or bones - the edge will chip\u003c\/li\u003e\n\u003cli\u003eSharpen with a whetstone to maintain the edge\u003c\/li\u003e\n\u003cli\u003eStore on a magnetic strip or in a knife block\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Chef \u0026 a knife","offers":[{"title":"Default Title","offer_id":43933835493667,"sku":"kurouchikiritsukedamascus210","price":366.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0261\/1819\/3230\/products\/image_6e9686f7-34cf-4bbf-9d6c-da0eab6a97a5.jpg?v=1677151722"},{"product_id":"copy-of-kiritsuke-kurouchi-210-mm-8-2-in-aogami-blue-2-damascus-17-layers-double-bevel","title":"Yoshimune Aogami Blue #2 Kurouchi Gyuto 270mm - Walnut Handle","description":"\u003cp\u003e\u003cstrong\u003eExperience Aogami Blue #2 Precision in a Kurouchi Gyuto\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eThe Yoshimune Aogami Blue #2 Kurouchi Gyuto 270mm is hammer-forged in Tosa, Japan. A Hon-Warikomi construction with an Aogami #2 carbon steel core, hardened to 61-63 HRC, with a raw kurouchi finish. A commanding full-length chef's knife built for professionals and serious home cooks who want the best in carbon steel performance.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eThe Specs\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eSteel: Aogami (Blue) #2 high-carbon steel\u003c\/li\u003e\n\u003cli\u003eConstruction: Hon-Warikomi, hammer forged\u003c\/li\u003e\n\u003cli\u003eHardness: 61-63 HRC\u003c\/li\u003e\n\u003cli\u003eFinish: Kurouchi (blacksmith's finish)\u003c\/li\u003e\n\u003cli\u003eBlade length: 270mm\u003c\/li\u003e\n\u003cli\u003eHandle: Walnut with resin ferrule\u003c\/li\u003e\n\u003cli\u003eEdge: Double bevel\u003c\/li\u003e\n\u003cli\u003eOrigin: Tosa, Japan\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e\u003cstrong\u003eThe Yoshimune Difference\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eAogami #2 (Blue Steel #2 by Hitachi Metals) is a chromium and tungsten-enriched high-carbon steel that delivers excellent edge sharpness with slightly superior edge retention compared to White Steel #2 - a favourite among Japanese knife enthusiasts for its balance of performance and sharpenability. The gyuto is the Japanese interpretation of the Western chef's knife - a versatile multipurpose blade capable of push cuts, pull cuts, and rock chopping across meat, fish, vegetables, and fruit. At 270mm, this is a professional-length blade that excels at breaking down larger proteins, long slicing strokes, and sustained prep work. The kurouchi finish is left intact on the blade flats, giving the knife a rugged, honest character and offering slightly better rust resistance than a fully polished carbon blade. The walnut handle with resin ferrule provides a secure, comfortable grip.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCare and Maintenance\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eHand wash only - never dishwasher\u003c\/li\u003e\n\u003cli\u003eDry immediately after use - Aogami #2 will rust if left wet\u003c\/li\u003e\n\u003cli\u003eApply a light coat of food-safe oil if storing for extended periods\u003c\/li\u003e\n\u003cli\u003eExpect a natural patina to develop with use - this is normal and protective\u003c\/li\u003e\n\u003cli\u003eDo not cut frozen food or bones - the edge will chip\u003c\/li\u003e\n\u003cli\u003eSharpen with a whetstone to maintain the edge\u003c\/li\u003e\n\u003cli\u003eStore on a magnetic strip or in a knife block\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Chef \u0026 a knife","offers":[{"title":"Default Title","offer_id":43933857874211,"sku":"kurouchikiritsukedamascus240","price":366.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0261\/1819\/3230\/products\/image_6b9bce08-37cf-4bea-b1d5-6defd89d371f.jpg?v=1677151387"},{"product_id":"yoshimune-santoku-damascus-hammered-180mm-aus10","title":"Yoshimune Santoku Damascus Hammered Finish Knife 180mm (7in) Stainless clad AUS10","description":"\u003ch2\u003eExperience the Yoshimune Damascus Santoku - Precision Meets Artisan Finish\u003c\/h2\u003e\n\n\u003ch2\u003eThe Specs\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eSteel:\u003c\/strong\u003e AUS10 stainless core, stainless clad Damascus\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHRC:\u003c\/strong\u003e 60\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade length:\u003c\/strong\u003e 180mm (7.0in)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade height:\u003c\/strong\u003e 45mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade thickness:\u003c\/strong\u003e 2mm at heel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBevel:\u003c\/strong\u003e Double bevel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFinish:\u003c\/strong\u003e Hammered (tsuchime)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHandle:\u003c\/strong\u003e Rosewood\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWeight:\u003c\/strong\u003e Approx. 134g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Japan\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eAUS10 Damascus - Performance and Beauty\u003c\/h2\u003e\n\u003cp\u003eThe Yoshimune Santoku pairs an AUS10 stainless core with a Damascus stainless cladding and a hand-hammered tsuchime finish - a combination that delivers both cutting performance and visual character. AUS10 at 60 HRC offers excellent edge retention, toughness, and corrosion resistance, making it one of the most capable stainless steels available at this price point. The hammered finish reduces food stick and adds a distinctive artisan aesthetic. At 180mm the santoku is the ideal all-rounder for vegetables, proteins, and herbs - the flat profile and sheepsfoot tip suit the push-cut and the chop equally well.\u003c\/p\u003e\n\n\u003ch2\u003eCare and Maintenance\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eHand wash only - never dishwasher\u003c\/li\u003e\n\u003cli\u003eDry immediately after washing\u003c\/li\u003e\n\u003cli\u003eHone regularly on a ceramic rod or leather strop\u003c\/li\u003e\n\u003cli\u003eSharpen on a whetstone (1000\/3000 grit recommended)\u003c\/li\u003e\n\u003cli\u003eStore on a magnetic strip or in a knife roll - avoid loose drawers\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Chef \u0026 a knife","offers":[{"title":"Default Title","offer_id":43933878780195,"sku":"SCsantokuhammered180","price":252.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0261\/1819\/3230\/products\/image_3a5688a2-aab7-43a1-b83b-23b17e4d19f9.jpg?v=1677151567"},{"product_id":"yoshimune-nakiri-damascus-hammered-160mm-aus10","title":"Yoshimune Nakiri Damascus Hammered Finish Knife 160mm (6.1in) Stainless clad AUS10","description":"\u003ch2\u003eExperience the Yoshimune Damascus Nakiri - Pure Vegetable Cutting Precision\u003c\/h2\u003e\n\n\u003ch2\u003eThe Specs\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eSteel:\u003c\/strong\u003e AUS10 stainless core, stainless clad Damascus\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHRC:\u003c\/strong\u003e 60\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade length:\u003c\/strong\u003e 160mm (6.1in)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade height:\u003c\/strong\u003e 44mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade thickness:\u003c\/strong\u003e 2mm at heel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBevel:\u003c\/strong\u003e Double bevel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFinish:\u003c\/strong\u003e Hammered (tsuchime)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHandle:\u003c\/strong\u003e Rosewood\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWeight:\u003c\/strong\u003e Approx. 159g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Japan\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eAUS10 Damascus - Built for the Vegetable Station\u003c\/h2\u003e\n\u003cp\u003eThe Yoshimune Nakiri pairs an AUS10 stainless core with a Damascus stainless cladding and a hand-hammered tsuchime finish. The nakiri's flat profile and blunt tip are purpose-built for the push-cut and the chop - no rocking required, no tip to catch on the board. AUS10 at 60 HRC delivers excellent edge retention and corrosion resistance, while the hammered finish reduces food stick on the blade face. A capable, good-looking vegetable knife that earns its place in any kitchen.\u003c\/p\u003e\n\n\u003ch2\u003eCare and Maintenance\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eHand wash only - never dishwasher\u003c\/li\u003e\n\u003cli\u003eDry immediately after washing\u003c\/li\u003e\n\u003cli\u003eHone regularly on a ceramic rod or leather strop\u003c\/li\u003e\n\u003cli\u003eSharpen on a whetstone (1000\/3000 grit recommended)\u003c\/li\u003e\n\u003cli\u003eStore on a magnetic strip or in a knife roll - avoid loose drawers\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Chef \u0026 a knife","offers":[{"title":"Default Title","offer_id":43934118281507,"sku":"SCnakirihammered160","price":252.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0261\/1819\/3230\/products\/image_6d4551d0-bca7-4a12-a051-21039a43b915.jpg?v=1677151090"},{"product_id":"yoshimune-sujihiki-damascus-hammered-240mm-aus10","title":"Yoshimune Sujihiki Damascus Hammered Finish Knife 240mm (9.4in) Stainless Clad AUS10","description":"\u003ch2\u003eExperience the Yoshimune Damascus Sujihiki - The Slicing Specialist\u003c\/h2\u003e\n\n\u003ch2\u003eThe Specs\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eSteel:\u003c\/strong\u003e AUS10 stainless core, stainless clad Damascus\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHRC:\u003c\/strong\u003e 60\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade length:\u003c\/strong\u003e 240mm (9.4in)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade height:\u003c\/strong\u003e 38mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade thickness:\u003c\/strong\u003e 2mm at heel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBevel:\u003c\/strong\u003e Double bevel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFinish:\u003c\/strong\u003e Hammered (tsuchime)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHandle:\u003c\/strong\u003e Rosewood\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWeight:\u003c\/strong\u003e Approx. 143g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Japan\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eAUS10 Damascus - Reach and Precision for Slicing\u003c\/h2\u003e\n\u003cp\u003eThe Yoshimune Sujihiki is built for long, clean slicing cuts - roasts, fish fillets, and anything that benefits from a single drawing stroke rather than a chop. At 240mm with a narrow 38mm blade height, it glides through proteins with minimal resistance. AUS10 at 60 HRC delivers excellent edge retention and corrosion resistance, while the hammered tsuchime finish reduces food stick. A versatile slicer that handles both raw fish and cooked meats with equal confidence.\u003c\/p\u003e\n\n\u003ch2\u003eCare and Maintenance\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eHand wash only - never dishwasher\u003c\/li\u003e\n\u003cli\u003eDry immediately after washing\u003c\/li\u003e\n\u003cli\u003eHone regularly on a ceramic rod or leather strop\u003c\/li\u003e\n\u003cli\u003eSharpen on a whetstone (1000\/3000 grit recommended)\u003c\/li\u003e\n\u003cli\u003eStore on a magnetic strip or in a knife roll - avoid loose drawers\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Chef \u0026 a knife","offers":[{"title":"Default Title","offer_id":43934134567203,"sku":"SCsujihikihammered240","price":282.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0261\/1819\/3230\/products\/image_29ada090-2aaf-484e-9cb6-4e747e78f876.jpg?v=1677150885"},{"product_id":"copy-of-sujihiki-damascus-hammered-finish-knife-240mm-9-4in-stainless-clad-aus10","title":"Yoshimune AUS10 Damascus Hammered Gyuto 240mm - Rosewood Handle","description":"\u003cp\u003e\u003cstrong\u003eExperience AUS10 Stainless Precision in a Damascus Hammered Gyuto\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eThe Yoshimune AUS10 Damascus Hammered Gyuto 240mm is a stainless-clad chef's knife built for cooks who want high performance, low maintenance, and striking aesthetics. AUS10 stainless steel, hardened to 60 HRC, with a hammered Damascus finish and a rosewood handle. A full-length gyuto with excellent edge retention and a bold visual presence.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eThe Specs\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eSteel: AUS10 stainless steel, stainless clad\u003c\/li\u003e\n\u003cli\u003eHardness: 60 HRC\u003c\/li\u003e\n\u003cli\u003eFinish: Hammered Damascus\u003c\/li\u003e\n\u003cli\u003eBlade length: 240mm\u003c\/li\u003e\n\u003cli\u003eBlade height: 51mm\u003c\/li\u003e\n\u003cli\u003eSpine thickness at heel: 2mm\u003c\/li\u003e\n\u003cli\u003eHandle: Rosewood\u003c\/li\u003e\n\u003cli\u003eEdge: Double bevel\u003c\/li\u003e\n\u003cli\u003eOrigin: Japan\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e\u003cstrong\u003eThe Yoshimune Difference\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eAUS10 is a high-grade Japanese stainless steel - a vanadium-enriched alloy with good edge retention, toughness, hardness, corrosion resistance, and wear resistance. It is easy to sharpen and holds its edge well under regular use, making it an excellent choice for cooks who want a high-performing stainless knife without the maintenance demands of carbon steel. The hammered Damascus finish adds a bold aesthetic while creating small air pockets between blade and food, reducing drag and preventing thin slices from sticking. At 240mm with a tall 51mm blade height, this is a commanding gyuto suited to breaking down larger proteins, slicing, and sustained prep work. The rosewood handle provides a warm, premium aesthetic and a secure grip.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCare and Maintenance\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eHand wash only - never dishwasher\u003c\/li\u003e\n\u003cli\u003eDry immediately after use\u003c\/li\u003e\n\u003cli\u003eDo not cut frozen food or bones - the edge will chip\u003c\/li\u003e\n\u003cli\u003eSharpen with a whetstone to maintain the edge\u003c\/li\u003e\n\u003cli\u003eHone regularly with a ceramic or leather strop\u003c\/li\u003e\n\u003cli\u003eStore on a magnetic strip or in a knife block\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Chef \u0026 a knife","offers":[{"title":"Default Title","offer_id":43934151409955,"sku":"SCgyutohammered240","price":310.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0261\/1819\/3230\/products\/image_33a1afea-2f51-42bd-8750-feebc0ed45db.jpg?v=1677012888"},{"product_id":"yoshimune-gyuto-damascus-hammered-210mm-aus10","title":"Yoshimune Gyuto Damascus Hammered Finish Knife 210 mm (9.4 in) Stainless clad Aus10","description":"\u003ch2\u003eExperience the Yoshimune Damascus Gyuto - The All-Purpose Chef's Knife\u003c\/h2\u003e\n\n\u003ch2\u003eThe Specs\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eSteel:\u003c\/strong\u003e AUS10 stainless core, stainless clad Damascus\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHRC:\u003c\/strong\u003e 60\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade length:\u003c\/strong\u003e 210mm (8.3in)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade height:\u003c\/strong\u003e 46mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade thickness:\u003c\/strong\u003e 2mm at heel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBevel:\u003c\/strong\u003e Double bevel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFinish:\u003c\/strong\u003e Hammered (tsuchime)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHandle:\u003c\/strong\u003e Rosewood\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWeight:\u003c\/strong\u003e Approx. 173g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Japan\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eAUS10 Damascus - The Everyday Chef's Knife, Elevated\u003c\/h2\u003e\n\u003cp\u003eThe Yoshimune Gyuto pairs an AUS10 stainless core with a Damascus stainless cladding and a hand-hammered tsuchime finish. At 210mm it's the most popular gyuto length - long enough for most tasks, short enough for precise control. AUS10 at 60 HRC delivers excellent edge retention, toughness, and corrosion resistance, while the hammered finish reduces food stick and adds a distinctive artisan aesthetic. A capable, good-looking all-rounder that handles vegetables, proteins, and herbs with equal confidence.\u003c\/p\u003e\n\n\u003ch2\u003eCare and Maintenance\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eHand wash only - never dishwasher\u003c\/li\u003e\n\u003cli\u003eDry immediately after washing\u003c\/li\u003e\n\u003cli\u003eHone regularly on a ceramic rod or leather strop\u003c\/li\u003e\n\u003cli\u003eSharpen on a whetstone (1000\/3000 grit recommended)\u003c\/li\u003e\n\u003cli\u003eStore on a magnetic strip or in a knife roll - avoid loose drawers\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Chef \u0026 a knife","offers":[{"title":"Default Title","offer_id":43934158258467,"sku":"SCgyutohammered210","price":266.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0261\/1819\/3230\/products\/image_1d2b9c6a-6b5c-4cfc-a931-dcdbda9c46f3.jpg?v=1677012717"},{"product_id":"yoshimune-kiritsuke-kurouchi-180mm-aogami-2","title":"Yoshimune Kiritsuke Kurouchi 180mm Aogami #2 Double Bevel","description":"\u003ch2\u003eExperience the versatility of a Kurouchi Kiritsuke - a pointed, multi-purpose Japanese blade built for both slicing and vegetable work.\u003c\/h2\u003e\u003ch2\u003eThe Specs\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eSteel: Aogami (Blue) #2 carbon steel\u003c\/li\u003e\n\u003cli\u003eConstruction: Hon-Warikomi\u003c\/li\u003e\n\u003cli\u003eFinish: Kurouchi (forge finish)\u003c\/li\u003e\n\u003cli\u003eGrind: Double bevel\u003c\/li\u003e\n\u003cli\u003eBlade length: 180mm\u003c\/li\u003e\n\u003cli\u003eHRC: 61-63\u003c\/li\u003e\n\u003cli\u003eHandle: Walnut with resin ferrule, Wa-style\u003c\/li\u003e\n\u003cli\u003eOrigin: Tosa, Japan\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eAbout the Yoshimune Kiritsuke\u003c\/h2\u003e\u003cp\u003eThe Kiritsuke is a hybrid blade - part Usuba, part Yanagiba - with a distinctive angled tip that makes it equally capable at vegetable prep and slicing proteins. Yoshimune's Kurouchi finish is left from the forge, giving the blade a raw, rustic character that develops with use. Aogami #2 (Blue Paper Steel) is made by adding Chromium and Tungsten to White Steel #2, resulting in improved toughness and edge retention at 61-63 HRC. The Hon-Warikomi construction sandwiches the carbon core between softer iron cladding for durability. Made in Tosa, Japan's historic blade-making region.\u003c\/p\u003e\u003ch2\u003eCare and Maintenance\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eHand wash only - never dishwasher\u003c\/li\u003e\n\u003cli\u003eDry immediately after use - carbon steel will rust if left wet\u003c\/li\u003e\n\u003cli\u003eApply a light coat of food-safe oil if storing long-term\u003c\/li\u003e\n\u003cli\u003eHone on a leather strop - avoid aggressive ceramic rods on carbon steel\u003c\/li\u003e\n\u003cli\u003eSharpen on whetstones (1000\/3000 grit recommended)\u003c\/li\u003e\n\u003cli\u003eStore on a magnetic rack or in a saya (blade guard)\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Chef \u0026 a knife","offers":[{"title":"Default Title","offer_id":45144730599715,"sku":"kurouchikiritsuke180","price":221.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0261\/1819\/3230\/files\/image_ea84e8c9-5925-43ad-8186-3aee7c9b57bb.jpg?v=1686828438"},{"product_id":"yoshimune-yanagiba-kurouchi-210mm-aogami-2","title":"Yoshimune Yanagiba Kurouchi 210mm Aogami #2 Double Bevel","description":"\u003ch2\u003eExperience the elegant pull of a Kurouchi Yanagiba - a long, single-purpose slicer built for sashimi, nigiri, and fine protein work.\u003c\/h2\u003e\u003ch2\u003eThe Specs\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eSteel: Aogami (Blue) #2 carbon steel\u003c\/li\u003e\n\u003cli\u003eConstruction: Hon-Warikomi\u003c\/li\u003e\n\u003cli\u003eFinish: Kurouchi (forge finish)\u003c\/li\u003e\n\u003cli\u003eGrind: Double bevel\u003c\/li\u003e\n\u003cli\u003eBlade length: 210mm\u003c\/li\u003e\n\u003cli\u003eHRC: 61-63\u003c\/li\u003e\n\u003cli\u003eHandle: Walnut octagonal with black pakka ferrule, Wa-style\u003c\/li\u003e\n\u003cli\u003eOrigin: Tosa, Japan\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eAbout the Yoshimune Yanagiba\u003c\/h2\u003e\u003cp\u003eThe Yanagiba is Japan's dedicated sashimi knife - a long, slender blade designed for single-stroke pull cuts through fish and proteins. The Kurouchi finish is left from the forge, giving the blade a raw, rustic character that develops with use. Aogami #2 (Blue Paper Steel) is made by adding Chromium and Tungsten to White Steel #2, resulting in improved toughness and edge retention at 61-63 HRC. The Hon-Warikomi construction sandwiches the carbon core between softer iron cladding for durability. The walnut octagonal handle with black pakka ferrule is both beautiful and ergonomic. Made in Tosa, Japan's historic blade-making region.\u003c\/p\u003e\u003ch2\u003eCare and Maintenance\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eHand wash only - never dishwasher\u003c\/li\u003e\n\u003cli\u003eDry immediately after use - carbon steel will rust if left wet\u003c\/li\u003e\n\u003cli\u003eApply a light coat of food-safe oil if storing long-term\u003c\/li\u003e\n\u003cli\u003eHone on a leather strop - avoid aggressive ceramic rods on carbon steel\u003c\/li\u003e\n\u003cli\u003eSharpen on whetstones (1000\/3000 grit recommended)\u003c\/li\u003e\n\u003cli\u003eStore on a magnetic rack or in a saya (blade guard)\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Chef \u0026 a knife","offers":[{"title":"Default Title","offer_id":45144830509347,"sku":"kurouchiyanagiba210","price":184.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0261\/1819\/3230\/files\/image_ce768c6d-395d-44db-b5f0-d3b354261a2b.jpg?v=1687263432"},{"product_id":"copy-of-bunka-165-mm-6-5-in-aogami-blue-2-damascus-33-layer-double-bevel","title":"Yoshimune Aogami Blue #2 Damascus 33-Layer Yanagiba 210mm - Walnut Octagonal Handle","description":"\u003cp\u003e\u003cstrong\u003eExperience Aogami Blue #2 Damascus Precision in a Yanagiba\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eThe Yoshimune Aogami Blue #2 Damascus 33-Layer Yanagiba 210mm is hammer-forged in Tosa, Japan. A Hon-Warikomi construction with an Aogami #2 carbon steel core, clad in 33 layers of Damascus iron, hardened to 60-62 HRC. Striking Suminagashi Damascus aesthetics and a dedicated slicing blade built for sashimi and raw fish.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eThe Specs\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eSteel: Aogami (Blue) #2 high-carbon steel\u003c\/li\u003e\n\u003cli\u003eConstruction: Hon-Warikomi, 33-layer Damascus (Suminagashi)\u003c\/li\u003e\n\u003cli\u003eHardness: 60-62 HRC\u003c\/li\u003e\n\u003cli\u003eFinish: Polished Damascus\u003c\/li\u003e\n\u003cli\u003eBlade length: 210mm\u003c\/li\u003e\n\u003cli\u003eHandle: Walnut, octagonal\u003c\/li\u003e\n\u003cli\u003eEdge: Double bevel\u003c\/li\u003e\n\u003cli\u003eOrigin: Tosa, Japan\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e\u003cstrong\u003eThe Yoshimune Difference\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eAogami #2 (Blue Steel #2 by Hitachi Metals) is a chromium and tungsten-enriched high-carbon steel that delivers excellent edge sharpness with slightly superior edge retention compared to White Steel #2. The 33-layer Damascus cladding - known in Japan as Suminagashi, meaning \"ink flowing through water\" - creates a flowing, marbled pattern across the blade that protects the reactive carbon core while adding striking visual depth. The yanagiba's long, slender blade is designed for drawing cuts through raw fish and proteins in a single, clean stroke - minimising cell damage and producing clean, glossy sashimi slices. At 210mm, this is an approachable entry into the yanagiba style, well suited to home cooks who want a dedicated sashimi knife with premium Damascus aesthetics. The walnut octagonal handle provides a warm, secure grip.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCare and Maintenance\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eHand wash only - never dishwasher\u003c\/li\u003e\n\u003cli\u003eDry immediately after use - Aogami #2 will rust if left wet\u003c\/li\u003e\n\u003cli\u003eApply a light coat of food-safe oil if storing for extended periods\u003c\/li\u003e\n\u003cli\u003eExpect a natural patina to develop with use - this is normal and protective\u003c\/li\u003e\n\u003cli\u003eDo not cut frozen food or bones - the edge will chip\u003c\/li\u003e\n\u003cli\u003eSharpen with a whetstone to maintain the edge\u003c\/li\u003e\n\u003cli\u003eStore flat or in a knife roll to protect the long blade\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Chef \u0026 a knife","offers":[{"title":"Default Title","offer_id":45144894538019,"sku":"Polished Yanagi Damascus 210","price":393.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0261\/1819\/3230\/files\/image_9533da70-5124-4375-a34d-f48ce536efe6.jpg?v=1687243833"},{"product_id":"yoshimune-sujihiki-240mm9-4-in-aogami-blue-no-2-damascus-33-layers-double-bevel","title":"Yoshimune Aogami Blue #2 Damascus 33-Layer Sujihiki 240mm - Walnut Octagonal Handle","description":"\u003cp\u003e\u003cstrong\u003eExperience Aogami Blue #2 Damascus Precision in a Sujihiki\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eThe Yoshimune Aogami Blue #2 Damascus 33-Layer Sujihiki 240mm is hammer-forged in Tosa, Japan. A Hon-Warikomi construction with an Aogami #2 carbon steel core, clad in 33 layers of Damascus iron, hardened to 61-63 HRC. Striking Suminagashi Damascus aesthetics and a dedicated slicing blade built for proteins and sashimi.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eThe Specs\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eSteel: Aogami (Blue) #2 high-carbon steel\u003c\/li\u003e\n\u003cli\u003eConstruction: Hon-Warikomi, 33-layer Damascus (Suminagashi)\u003c\/li\u003e\n\u003cli\u003eHardness: 61-63 HRC\u003c\/li\u003e\n\u003cli\u003eFinish: Polished Damascus\u003c\/li\u003e\n\u003cli\u003eBlade length: 240mm\u003c\/li\u003e\n\u003cli\u003eHandle: Walnut, octagonal\u003c\/li\u003e\n\u003cli\u003eEdge: Double bevel\u003c\/li\u003e\n\u003cli\u003eOrigin: Tosa, Japan\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e\u003cstrong\u003eThe Yoshimune Difference\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eAogami #2 (Blue Steel #2 by Hitachi Metals) is a chromium and tungsten-enriched high-carbon steel that delivers excellent edge sharpness with slightly superior edge retention compared to White Steel #2. The 33-layer Damascus cladding - known in Japan as Suminagashi, meaning \"ink flowing through water\" - creates a flowing, marbled pattern across the blade that protects the reactive carbon core while adding striking visual depth. The sujihiki's long, slender blade is purpose-built for proteins - allowing clean, single-stroke slices through roasts, raw fish, brisket, and carpaccio without the sawing motion that tears fibres. The reduced blade height minimises surface contact and drag. The walnut octagonal handle provides a warm, secure grip.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCare and Maintenance\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eHand wash only - never dishwasher\u003c\/li\u003e\n\u003cli\u003eDry immediately after use - Aogami #2 will rust if left wet\u003c\/li\u003e\n\u003cli\u003eApply a light coat of food-safe oil if storing for extended periods\u003c\/li\u003e\n\u003cli\u003eExpect a natural patina to develop with use - this is normal and protective\u003c\/li\u003e\n\u003cli\u003eDo not cut frozen food or bones - the edge will chip\u003c\/li\u003e\n\u003cli\u003eSharpen with a whetstone to maintain the edge\u003c\/li\u003e\n\u003cli\u003eStore flat or in a knife roll to protect the long blade\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Chef \u0026 a knife","offers":[{"title":"Default Title","offer_id":45144979505443,"sku":"Polished Sujihiki Damascus 240","price":415.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0261\/1819\/3230\/files\/image_5d417c30-0be9-4658-a4d5-17974daa346e.jpg?v=1687263327"},{"product_id":"copy-of-yoshimune-sujihiki-240mm9-4-in-aogami-blue-no-2-damascus-33-layers-double-bevel","title":"Yoshimune Aogami Blue #2 Damascus 33-Layer Gyuto 210mm - Walnut Octagonal Handle","description":"\u003cp\u003e\u003cstrong\u003eExperience Aogami Blue #2 Damascus Precision in a Gyuto\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eThe Yoshimune Aogami Blue #2 Damascus 33-Layer Gyuto 210mm is hammer-forged in Tosa, Japan. A Hon-Warikomi construction with an Aogami #2 carbon steel core, clad in 33 layers of Damascus iron, hardened to 60-62 HRC. Striking Suminagashi Damascus aesthetics, serious carbon steel performance, and a versatile chef's blade.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eThe Specs\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eSteel: Aogami (Blue) #2 high-carbon steel\u003c\/li\u003e\n\u003cli\u003eConstruction: Hon-Warikomi, 33-layer Damascus (Suminagashi)\u003c\/li\u003e\n\u003cli\u003eHardness: 60-62 HRC\u003c\/li\u003e\n\u003cli\u003eFinish: Polished Damascus\u003c\/li\u003e\n\u003cli\u003eBlade length: 210mm\u003c\/li\u003e\n\u003cli\u003eBlade height: 45mm\u003c\/li\u003e\n\u003cli\u003eSpine thickness at heel: 4mm\u003c\/li\u003e\n\u003cli\u003eHandle: Walnut (Kurumi), pakka wood ferrule, octagonal\u003c\/li\u003e\n\u003cli\u003eEdge: Double bevel\u003c\/li\u003e\n\u003cli\u003eOrigin: Tosa, Japan\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e\u003cstrong\u003eThe Yoshimune Difference\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eAogami #2 (Blue Steel #2 by Hitachi Metals) is a chromium and tungsten-enriched high-carbon steel that delivers excellent edge sharpness with slightly superior edge retention compared to White Steel #2. The 33-layer Damascus cladding - known in Japan as Suminagashi, meaning \"ink flowing through water\" - creates a flowing, marbled pattern across the blade that protects the reactive carbon core while adding striking visual depth. The gyuto is the Japanese interpretation of the Western chef's knife - a versatile multipurpose blade capable of push cuts, pull cuts, and rock chopping across meat, fish, vegetables, and fruit. At 4mm spine thickness, this is a robust, substantial blade with excellent rigidity and a satisfying weight in hand. The walnut octagonal handle provides a warm, secure grip.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCare and Maintenance\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eHand wash only - never dishwasher\u003c\/li\u003e\n\u003cli\u003eDry immediately after use - Aogami #2 will rust if left wet\u003c\/li\u003e\n\u003cli\u003eApply a light coat of food-safe oil if storing for extended periods\u003c\/li\u003e\n\u003cli\u003eExpect a natural patina to develop with use - this is normal and protective\u003c\/li\u003e\n\u003cli\u003eDo not cut frozen food or bones - the edge will chip\u003c\/li\u003e\n\u003cli\u003eSharpen with a whetstone to maintain the edge\u003c\/li\u003e\n\u003cli\u003eStore on a magnetic strip or in a knife block\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Chef \u0026 a knife","offers":[{"title":"Default Title","offer_id":45144993661219,"sku":"Polished Gyuto Damascus 210","price":415.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0261\/1819\/3230\/files\/image_bfa69d11-83f0-4072-9a22-1189413487a1.jpg?v=1687262975"},{"product_id":"copy-of-yoshimune-gyuto-210-mm-8-3-in-aogami-blue-2-damascus-33-layers-double-bevel","title":"Yoshimune Aogami Blue #2 Damascus 33-Layer Kiritsuke 210mm - Walnut Octagonal Handle","description":"\u003cp\u003e\u003cstrong\u003eExperience Aogami Blue #2 Damascus Precision in a Kiritsuke\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eThe Yoshimune Aogami Blue #2 Damascus 33-Layer Kiritsuke 210mm is hammer-forged in Tosa, Japan. A Hon-Warikomi construction with an Aogami #2 carbon steel core, clad in 33 layers of Damascus iron, hardened to 60-62 HRC. Striking Suminagashi Damascus aesthetics, serious carbon steel performance, and the distinctive kiritsuke profile.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eThe Specs\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eSteel: Aogami (Blue) #2 high-carbon steel\u003c\/li\u003e\n\u003cli\u003eConstruction: Hon-Warikomi, 33-layer Damascus (Suminagashi)\u003c\/li\u003e\n\u003cli\u003eHardness: 60-62 HRC\u003c\/li\u003e\n\u003cli\u003eFinish: Polished Damascus\u003c\/li\u003e\n\u003cli\u003eBlade length: 210mm\u003c\/li\u003e\n\u003cli\u003eBlade height: 45mm\u003c\/li\u003e\n\u003cli\u003eSpine thickness at heel: 4mm\u003c\/li\u003e\n\u003cli\u003eHandle: Walnut (Kurumi), pakka wood ferrule, octagonal\u003c\/li\u003e\n\u003cli\u003eEdge: Double bevel\u003c\/li\u003e\n\u003cli\u003eOrigin: Tosa, Japan\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e\u003cstrong\u003eThe Yoshimune Difference\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eAogami #2 (Blue Steel #2 by Hitachi Metals) is a chromium and tungsten-enriched high-carbon steel that delivers excellent edge sharpness with slightly superior edge retention compared to White Steel #2. The 33-layer Damascus cladding - known in Japan as Suminagashi, meaning \"ink flowing through water\" - creates a flowing, marbled pattern across the blade that protects the reactive carbon core while adding striking visual depth. The kiritsuke profile - with its clipped, angled tip - combines the flat cutting stroke of a nakiri with the pointed tip of a gyuto, making it equally capable at push-cutting vegetables and slicing proteins. At 4mm spine thickness, this is a robust, substantial blade with excellent rigidity. The walnut octagonal handle provides a warm, secure grip.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCare and Maintenance\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eHand wash only - never dishwasher\u003c\/li\u003e\n\u003cli\u003eDry immediately after use - Aogami #2 will rust if left wet\u003c\/li\u003e\n\u003cli\u003eApply a light coat of food-safe oil if storing for extended periods\u003c\/li\u003e\n\u003cli\u003eExpect a natural patina to develop with use - this is normal and protective\u003c\/li\u003e\n\u003cli\u003eDo not cut frozen food or bones - the edge will chip\u003c\/li\u003e\n\u003cli\u003eSharpen with a whetstone to maintain the edge\u003c\/li\u003e\n\u003cli\u003eStore on a magnetic strip or in a knife block\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Chef \u0026 a knife","offers":[{"title":"Default Title","offer_id":45145010045219,"sku":"polished kiritsuke 210 damascus","price":425.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0261\/1819\/3230\/files\/image_726dcd68-0afa-4bb4-b564-8b8f2db5ca80.jpg?v=1687263121"},{"product_id":"copy-of-yoshimune-kiritsuke-210-mm-8-3-in-aogami-blue-2-damascus-33-layers-double-bevel","title":"Yoshimune Aogami Super Black Hammered Santoku 165mm - Walnut Octagonal Handle","description":"\u003cp\u003e\u003cstrong\u003eExperience Aogami Super Precision in a Black Hammered Santoku\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eThe Yoshimune Aogami Super Black Hammered Santoku 165mm is a stainless-clad all-rounder built for serious cooks who want bold aesthetics and exceptional edge retention. Aogami Super carbon steel, hardened to 64 HRC, with a striking black hammered finish and a walnut octagonal handle. Carbon steel sharpness, stainless protection, and a versatile santoku profile.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eThe Specs\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eSteel: Aogami Super (Blue Super) carbon steel, stainless clad\u003c\/li\u003e\n\u003cli\u003eHardness: 64 HRC\u003c\/li\u003e\n\u003cli\u003eFinish: Black hammered\u003c\/li\u003e\n\u003cli\u003eBlade length: 165mm\u003c\/li\u003e\n\u003cli\u003eBlade height: 47mm\u003c\/li\u003e\n\u003cli\u003eSpine thickness at heel: 1.8mm\u003c\/li\u003e\n\u003cli\u003eHandle: Walnut, octagonal\u003c\/li\u003e\n\u003cli\u003eEdge: Double bevel\u003c\/li\u003e\n\u003cli\u003eOrigin: Tosa, Japan\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e\u003cstrong\u003eThe Yoshimune Difference\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eAogami Super is one of the most prized high-carbon steels in Japanese knife-making - a molybdenum and vanadium-enriched alloy rated by many knife enthusiasts as one of the very best high-carbon steels in the world for its combination of edge sharpness, edge retention, and achievable hardness without brittleness. The stainless cladding protects the reactive carbon core from rust on the blade flats, while the Aogami Super edge delivers the sharpness and retention that carbon steel is known for. The black hammered finish adds a bold aesthetic while creating small air pockets between blade and food, reducing drag and preventing thin slices from sticking. At 165mm, the santoku handles slicing, dicing, and chopping with equal ease - the ideal all-rounder for everyday prep. The walnut octagonal handle provides a secure, comfortable grip.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCare and Maintenance\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eHand wash only - never dishwasher\u003c\/li\u003e\n\u003cli\u003eDry immediately after use - the exposed Aogami Super edge will rust if left wet\u003c\/li\u003e\n\u003cli\u003eApply a light coat of food-safe oil to the edge if storing for extended periods\u003c\/li\u003e\n\u003cli\u003eDo not cut frozen food or bones - the edge will chip\u003c\/li\u003e\n\u003cli\u003eSharpen with a whetstone to maintain the edge\u003c\/li\u003e\n\u003cli\u003eStore on a magnetic strip or in a knife block\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Chef \u0026 a knife","offers":[{"title":"Default Title","offer_id":45145050153251,"sku":"SC Santoku Black Hammered 165","price":240.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0261\/1819\/3230\/files\/image_e0cbcf63-9b80-49a3-b7c4-755c868f03e1.jpg?v=1687263231"},{"product_id":"yoshimune-nakiri-165mm-6-5in-stainless-clad-aogamiblue-super-black-hammered-finish-double-bevel-walnut-octagonal-handle","title":"Yoshimune Aogami Super Black Hammered Nakiri 165mm - Walnut Octagonal Handle","description":"\u003cp\u003e\u003cstrong\u003eExperience Aogami Super Precision in a Black Hammered Nakiri\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eThe Yoshimune Aogami Super Black Hammered Nakiri 165mm is a stainless-clad vegetable knife built for serious cooks who want bold aesthetics and exceptional edge retention. Aogami Super carbon steel, hardened to 64 HRC, with a striking black hammered finish and a walnut octagonal handle. A dedicated vegetable knife with carbon steel sharpness and stainless protection.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eThe Specs\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eSteel: Aogami Super (Blue Super) carbon steel, stainless clad\u003c\/li\u003e\n\u003cli\u003eHardness: 64 HRC\u003c\/li\u003e\n\u003cli\u003eFinish: Black hammered\u003c\/li\u003e\n\u003cli\u003eBlade length: 165mm\u003c\/li\u003e\n\u003cli\u003eBlade height: 47mm\u003c\/li\u003e\n\u003cli\u003eSpine thickness at heel: 1.8mm\u003c\/li\u003e\n\u003cli\u003eHandle: Walnut, octagonal\u003c\/li\u003e\n\u003cli\u003eEdge: Double bevel\u003c\/li\u003e\n\u003cli\u003eOrigin: Tosa, Japan\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e\u003cstrong\u003eThe Yoshimune Difference\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eAogami Super is one of the most prized high-carbon steels in Japanese knife-making - a molybdenum and vanadium-enriched alloy rated by many knife enthusiasts as one of the very best high-carbon steels in the world for its combination of edge sharpness, edge retention, and achievable hardness without brittleness. The stainless cladding protects the reactive carbon core from rust on the blade flats, while the Aogami Super edge delivers the sharpness and retention that carbon steel is known for. The black hammered finish adds a bold aesthetic while creating small air pockets between blade and food, reducing drag and preventing thin slices from sticking. The nakiri's flat rectangular blade is purpose-built for vegetables, with a tall 47mm blade height for full knuckle clearance. The walnut octagonal handle provides a secure, comfortable grip.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCare and Maintenance\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eHand wash only - never dishwasher\u003c\/li\u003e\n\u003cli\u003eDry immediately after use - the exposed Aogami Super edge will rust if left wet\u003c\/li\u003e\n\u003cli\u003eApply a light coat of food-safe oil to the edge if storing for extended periods\u003c\/li\u003e\n\u003cli\u003eDo not cut frozen food or bones - the edge will chip\u003c\/li\u003e\n\u003cli\u003eSharpen with a whetstone to maintain the edge\u003c\/li\u003e\n\u003cli\u003eStore on a magnetic strip or in a knife block\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Chef \u0026 a knife","offers":[{"title":"Default Title","offer_id":45145070010659,"sku":"SC Nakiri Black Hammered 165 Stainles","price":251.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0261\/1819\/3230\/files\/image_90d4bbf3-258c-4eb0-8f92-aba80469563e.jpg?v=1687257784"},{"product_id":"yoshimune-gyuto-black-stainless-240-mm-9-4-in-aogami-super-hammered-finish-double-bevel-walnut-octagonal-handle","title":"Yoshimune Aogami Super Black Hammered Gyuto 240mm - Walnut Octagonal Handle","description":"\u003cp\u003e\u003cstrong\u003eExperience Aogami Super Precision in a Black Hammered Gyuto\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eThe Yoshimune Aogami Super Black Hammered Gyuto 240mm is a full-length chef's knife built for serious cooks who want bold aesthetics and exceptional edge retention. Aogami Super carbon steel, hardened to 64 HRC, with a striking black hammered finish and a walnut octagonal handle. Carbon steel sharpness, stainless protection, and a commanding 240mm blade.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eThe Specs\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eSteel: Aogami Super (Blue Super) carbon steel, stainless clad\u003c\/li\u003e\n\u003cli\u003eHardness: 64 HRC\u003c\/li\u003e\n\u003cli\u003eFinish: Black hammered\u003c\/li\u003e\n\u003cli\u003eBlade length: 240mm\u003c\/li\u003e\n\u003cli\u003eSpine thickness at heel: 1.8mm\u003c\/li\u003e\n\u003cli\u003eHandle: Walnut, octagonal\u003c\/li\u003e\n\u003cli\u003eEdge: Double bevel\u003c\/li\u003e\n\u003cli\u003eOrigin: Tosa, Japan\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e\u003cstrong\u003eThe Yoshimune Difference\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eAogami Super is one of the most prized high-carbon steels in Japanese knife-making - a molybdenum and vanadium-enriched alloy that achieves exceptional hardness (64 HRC) and outstanding edge retention. The stainless cladding protects the reactive carbon core from rust on the blade flats, while the Aogami Super edge delivers the sharpness and retention that carbon steel is known for. The black hammered finish adds a bold, dramatic aesthetic while creating small air pockets between blade and food, reducing drag and preventing thin slices from sticking. At 240mm with a 1.8mm spine, this is a long, thin, laser-like blade suited to breaking down larger proteins, slicing, and sustained prep work. The walnut octagonal handle provides a secure, comfortable grip.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCare and Maintenance\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eHand wash only - never dishwasher\u003c\/li\u003e\n\u003cli\u003eDry immediately after use - the exposed Aogami Super edge will rust if left wet\u003c\/li\u003e\n\u003cli\u003eApply a light coat of food-safe oil to the edge if storing for extended periods\u003c\/li\u003e\n\u003cli\u003eDo not cut frozen food or bones - the edge will chip\u003c\/li\u003e\n\u003cli\u003eSharpen with a whetstone to maintain the edge\u003c\/li\u003e\n\u003cli\u003eStore on a magnetic strip or in a knife block\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Chef \u0026 a knife","offers":[{"title":"Default Title","offer_id":45145079742755,"sku":"SC Gyuto Black Hammered 240","price":336.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0261\/1819\/3230\/files\/251ED061-8D20-4498-9E49-353CD3CAF8B6.jpg?v=1716425729"},{"product_id":"yoshimune-gyuto-black-stainless-210-mm-aogami-super-hammered-finish-double-bevel-walnut-octagonal-handle","title":"Yoshimune Aogami Super Black Hammered Gyuto 210mm - Walnut Octagonal Handle","description":"\u003cp\u003e\u003cstrong\u003eExperience Aogami Super Precision in a Black Hammered Gyuto\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eThe Yoshimune Aogami Super Black Hammered Gyuto 210mm is a high-performance chef's knife built for serious cooks who want bold aesthetics and exceptional edge retention. Aogami Super carbon steel, hardened to 64 HRC, with a striking black hammered finish and a walnut octagonal handle. Carbon steel sharpness, stainless protection, and a blade that commands attention.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eThe Specs\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eSteel: Aogami Super (Blue Super) carbon steel, stainless clad\u003c\/li\u003e\n\u003cli\u003eHardness: 64 HRC\u003c\/li\u003e\n\u003cli\u003eFinish: Black hammered\u003c\/li\u003e\n\u003cli\u003eBlade length: 210mm\u003c\/li\u003e\n\u003cli\u003eSpine thickness at heel: 1.8mm\u003c\/li\u003e\n\u003cli\u003eHandle: Walnut, octagonal\u003c\/li\u003e\n\u003cli\u003eEdge: Double bevel\u003c\/li\u003e\n\u003cli\u003eOrigin: Tosa, Japan\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e\u003cstrong\u003eThe Yoshimune Difference\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eAogami Super is one of the most prized high-carbon steels in Japanese knife-making - a molybdenum and vanadium-enriched alloy that achieves exceptional hardness (64 HRC) and outstanding edge retention. The stainless cladding protects the reactive carbon core from rust on the blade flats, while the Aogami Super edge delivers the sharpness and retention that carbon steel is known for. The black hammered finish adds a bold, dramatic aesthetic while creating small air pockets between blade and food, reducing drag and preventing thin slices from sticking. At 1.8mm spine thickness, this is a thin, laser-like grind that makes it exceptionally precise through vegetables, fish, and proteins. The walnut octagonal handle provides a secure, comfortable grip for extended prep sessions.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCare and Maintenance\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eHand wash only - never dishwasher\u003c\/li\u003e\n\u003cli\u003eDry immediately after use - the exposed Aogami Super edge will rust if left wet\u003c\/li\u003e\n\u003cli\u003eApply a light coat of food-safe oil to the edge if storing for extended periods\u003c\/li\u003e\n\u003cli\u003eDo not cut frozen food or bones - the edge will chip\u003c\/li\u003e\n\u003cli\u003eSharpen with a whetstone to maintain the edge\u003c\/li\u003e\n\u003cli\u003eStore on a magnetic strip or in a knife block\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Chef \u0026 a knife","offers":[{"title":"Default Title","offer_id":45145105629475,"sku":"SC Gyuto Black Hammered 210","price":299.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0261\/1819\/3230\/files\/image_36ede8d8-c362-42b2-8e2e-455396094a26.jpg?v=1687258632"},{"product_id":"yoshimune-gyuto-polished-stainless-clad-210-mm-aogami-super-hammered-finish-double-bevel-walnut-octagonal-handle","title":"Yoshimune Aogami Super Polished Stainless Clad Gyuto 210mm - Walnut Octagonal Handle","description":"\u003cp\u003e\u003cstrong\u003eExperience Aogami Super Precision in a Polished Stainless Clad Gyuto\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eThe Yoshimune Aogami Super Polished Stainless Clad Gyuto 210mm is a high-performance chef's knife built for serious cooks. Aogami Super carbon steel, hardened to 64 HRC, with a mirror-polished stainless cladding and a walnut octagonal handle. Exceptional edge retention, a clean polished aesthetic, and a versatile chef's blade.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eThe Specs\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eSteel: Aogami Super (Blue Super) carbon steel, stainless clad\u003c\/li\u003e\n\u003cli\u003eHardness: 64 HRC\u003c\/li\u003e\n\u003cli\u003eFinish: Polished\u003c\/li\u003e\n\u003cli\u003eBlade length: 210mm\u003c\/li\u003e\n\u003cli\u003eSpine thickness at heel: 1.8mm\u003c\/li\u003e\n\u003cli\u003eHandle: Walnut, octagonal\u003c\/li\u003e\n\u003cli\u003eEdge: Double bevel\u003c\/li\u003e\n\u003cli\u003eOrigin: Tosa, Japan\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e\u003cstrong\u003eThe Yoshimune Difference\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eAogami Super is one of the most prized high-carbon steels in Japanese knife-making - a molybdenum and vanadium-enriched alloy that achieves exceptional hardness (64 HRC) and outstanding edge retention. The stainless cladding protects the reactive carbon core from rust on the blade flats, while the Aogami Super edge delivers the sharpness and retention that carbon steel is known for. The polished finish gives this gyuto a clean, refined appearance - a contrast to the kurouchi and hammered variants in the Yoshimune range. At 1.8mm spine thickness, this is a thin, laser-like grind that makes it exceptionally precise through vegetables, fish, and proteins. The walnut octagonal handle provides a secure, comfortable grip for extended prep sessions.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCare and Maintenance\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eHand wash only - never dishwasher\u003c\/li\u003e\n\u003cli\u003eDry immediately after use - the exposed Aogami Super edge will rust if left wet\u003c\/li\u003e\n\u003cli\u003eApply a light coat of food-safe oil to the edge if storing for extended periods\u003c\/li\u003e\n\u003cli\u003eDo not cut frozen food or bones - the edge will chip\u003c\/li\u003e\n\u003cli\u003eSharpen with a whetstone to maintain the edge\u003c\/li\u003e\n\u003cli\u003eStore on a magnetic strip or in a knife block\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Chef \u0026 a knife","offers":[{"title":"Default Title","offer_id":45145130041635,"sku":"SC Gyuto polished 210","price":259.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0261\/1819\/3230\/files\/image_f98a7b60-0439-429d-bd86-33dd963c5fe2.jpg?v=1687259932"},{"product_id":"yoshimune-nakiri-165-mm-6-5-in-ginsan-silver-3-nashiji-finish-double-bevel-walnut-octagonal-handle","title":"Yoshimune Ginsan Silver #3 Nashiji Nakiri 165mm - Walnut Octagonal Handle","description":"\u003cp\u003e\u003cstrong\u003eExperience Ginsan Stainless Precision in a Nashiji Nakiri\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eThe Yoshimune Ginsan Silver #3 Nashiji Nakiri 165mm is a stainless-clad vegetable knife built for cooks who want carbon-steel-level sharpness without the maintenance. Ginsan (Silver #3) stainless steel, hardened to 60 HRC, with a rustic nashiji pear-skin finish and a walnut octagonal handle. A dedicated vegetable knife - precise, low-maintenance, and beautifully finished.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eThe Specs\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eSteel: Ginsan (Silver #3 \/ Gingami No.3) stainless steel, stainless clad\u003c\/li\u003e\n\u003cli\u003eHardness: 60 HRC\u003c\/li\u003e\n\u003cli\u003eFinish: Nashiji (pear-skin pattern)\u003c\/li\u003e\n\u003cli\u003eBlade length: 165mm\u003c\/li\u003e\n\u003cli\u003eBlade height: 47mm\u003c\/li\u003e\n\u003cli\u003eSpine thickness at heel: 1.8mm\u003c\/li\u003e\n\u003cli\u003eHandle: Walnut, octagonal\u003c\/li\u003e\n\u003cli\u003eEdge: Double bevel\u003c\/li\u003e\n\u003cli\u003eOrigin: Tosa, Japan\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e\u003cstrong\u003eThe Yoshimune Difference\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eGinsan (Silver #3, Gingami No.3 by Hitachi Metals) is a fine-grained stainless steel capable of attaining edge sharpness and retention comparable to high-carbon steels - widely regarded as one of the best stainless options for serious cooks who want a keen edge without the rust risk of carbon steel. It is generally easier to sharpen than VG-10 and holds its edge well under sustained use. The nashiji finish gives the blade a rustic, textured appearance that reduces drag and food sticking. The nakiri's flat rectangular blade is purpose-built for vegetables, with a tall 47mm blade height for full knuckle clearance through the full length of the cut. At 1.8mm spine thickness, this is a notably thin, precise grind. The walnut octagonal handle provides a secure, comfortable grip.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCare and Maintenance\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eHand wash only - never dishwasher\u003c\/li\u003e\n\u003cli\u003eDry immediately after use\u003c\/li\u003e\n\u003cli\u003eDo not cut frozen food or bones - the edge will chip\u003c\/li\u003e\n\u003cli\u003eSharpen with a whetstone to maintain the edge\u003c\/li\u003e\n\u003cli\u003eHone regularly with a ceramic or leather strop\u003c\/li\u003e\n\u003cli\u003eStore on a magnetic strip or in a knife block\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Chef \u0026 a knife","offers":[{"title":"Default Title","offer_id":45145136529699,"sku":"SC Nakiri Nashjji Ginsan 165","price":272.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0261\/1819\/3230\/files\/image_591a9155-fc70-4346-800f-f733971b4802.jpg?v=1687261341"},{"product_id":"copy-of-yoshimune-nakiri-165-mm-6-5-in-ginsan-silver-3-nashiji-finish-double-bevel-walnut-octagonal-handle","title":"Yoshimune Ginsan Silver #3 Nashiji Kiritsuke 210mm - Walnut Octagonal Handle","description":"\u003cp\u003e\u003cstrong\u003eExperience Ginsan Stainless Precision in a Nashiji Kiritsuke\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eThe Yoshimune Ginsan Silver #3 Nashiji Kiritsuke 210mm is a stainless-clad multipurpose knife built for cooks who want carbon-steel-level sharpness without the maintenance. Ginsan (Silver #3) stainless steel, hardened to 60 HRC, with a rustic nashiji pear-skin finish and a walnut octagonal handle. The distinctive kiritsuke profile - precision, versatility, and a blade that signals serious intent.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eThe Specs\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eSteel: Ginsan (Silver #3 \/ Gingami No.3) stainless steel, stainless clad\u003c\/li\u003e\n\u003cli\u003eHardness: 60 HRC\u003c\/li\u003e\n\u003cli\u003eFinish: Nashiji (pear-skin pattern)\u003c\/li\u003e\n\u003cli\u003eBlade length: 210mm\u003c\/li\u003e\n\u003cli\u003eBlade height: 46mm\u003c\/li\u003e\n\u003cli\u003eSpine thickness at heel: 1.8mm\u003c\/li\u003e\n\u003cli\u003eHandle: Walnut with plywood ferrule, octagonal\u003c\/li\u003e\n\u003cli\u003eEdge: Double bevel\u003c\/li\u003e\n\u003cli\u003eOrigin: Japan\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e\u003cstrong\u003eThe Yoshimune Difference\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eGinsan (Silver #3, Gingami No.3 by Hitachi Metals) is a fine-grained stainless steel capable of attaining edge sharpness and retention comparable to high-carbon steels - widely regarded as one of the best stainless options for serious cooks who want a keen edge without the rust risk of carbon steel. It is generally easier to sharpen than VG-10 and holds its edge well under sustained use. The kiritsuke profile - with its clipped, angled tip - combines the flat cutting stroke of a nakiri with the pointed tip of a gyuto, making it a versatile all-rounder that excels at push-cutting vegetables and slicing proteins. At 1.8mm spine thickness, this is a notably thin, laser-like grind that makes it exceptionally precise through a wide range of ingredients. The walnut octagonal handle provides a secure, comfortable grip.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCare and Maintenance\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eHand wash only - never dishwasher\u003c\/li\u003e\n\u003cli\u003eDry immediately after use\u003c\/li\u003e\n\u003cli\u003eDo not cut frozen food or bones - the edge will chip\u003c\/li\u003e\n\u003cli\u003eSharpen with a whetstone to maintain the edge\u003c\/li\u003e\n\u003cli\u003eHone regularly with a ceramic or leather strop\u003c\/li\u003e\n\u003cli\u003eStore on a magnetic strip or in a knife block\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Chef \u0026 a knife","offers":[{"title":"Default Title","offer_id":45145144099107,"sku":"SC kiritsuke  nashjjil Ginsan 210","price":361.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0261\/1819\/3230\/files\/image_e998c2f4-2d72-4a93-9b59-ecd07146926d.jpg?v=1687260153"},{"product_id":"yoshimune-bunka-165mm-aogami-blue-2-damascus-33-layers-double-bevel","title":"Yoshimune Aogami Blue #2 Damascus 33-Layer Bunka 165mm - Walnut Octagonal Handle","description":"\u003cp\u003e\u003cstrong\u003eExperience Aogami Blue #2 Damascus Precision in a Bunka\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eThe Yoshimune Aogami Blue #2 Damascus 33-Layer Bunka 165mm is hammer-forged in Tosa, Japan. A Hon-Warikomi construction with an Aogami #2 carbon steel core, clad in 33 layers of Damascus iron, hardened to 60-62 HRC. Striking Suminagashi Damascus aesthetics, serious carbon steel performance, and a versatile bunka profile.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eThe Specs\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eSteel: Aogami (Blue) #2 high-carbon steel\u003c\/li\u003e\n\u003cli\u003eConstruction: Hon-Warikomi, 33-layer Damascus (Suminagashi)\u003c\/li\u003e\n\u003cli\u003eHardness: 60-62 HRC\u003c\/li\u003e\n\u003cli\u003eFinish: Polished Damascus\u003c\/li\u003e\n\u003cli\u003eBlade length: 165mm\u003c\/li\u003e\n\u003cli\u003eBlade height: 45mm\u003c\/li\u003e\n\u003cli\u003eSpine thickness at heel: 2.8mm\u003c\/li\u003e\n\u003cli\u003eHandle: Walnut (Kurumi), pakka wood ferrule, octagonal\u003c\/li\u003e\n\u003cli\u003eEdge: Double bevel\u003c\/li\u003e\n\u003cli\u003eOrigin: Tosa, Japan\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e\u003cstrong\u003eThe Yoshimune Difference\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eAogami #2 (Blue Steel #2 by Hitachi Metals) is a chromium and tungsten-enriched high-carbon steel that delivers excellent edge sharpness with slightly superior edge retention compared to White Steel #2 - a favourite among Japanese knife enthusiasts for its balance of performance and sharpenability. The 33-layer Damascus cladding - known in Japan as Suminagashi, meaning \"ink flowing through water\" - creates a flowing, marbled pattern across the blade that is as functional as it is beautiful, protecting the reactive carbon core while adding visual depth. The bunka profile combines the flat cutting stroke of a nakiri with a pointed reverse-tanto tip, making it equally capable at push-cutting vegetables and detail work. The walnut octagonal handle provides a warm, secure grip.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCare and Maintenance\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eHand wash only - never dishwasher\u003c\/li\u003e\n\u003cli\u003eDry immediately after use - Aogami #2 will rust if left wet\u003c\/li\u003e\n\u003cli\u003eApply a light coat of food-safe oil if storing for extended periods\u003c\/li\u003e\n\u003cli\u003eExpect a natural patina to develop with use - this is normal and protective\u003c\/li\u003e\n\u003cli\u003eDo not cut frozen food or bones - the edge will chip\u003c\/li\u003e\n\u003cli\u003eSharpen with a whetstone to maintain the edge\u003c\/li\u003e\n\u003cli\u003eStore on a magnetic strip or in a knife block\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Chef \u0026 a knife","offers":[{"title":"Default Title","offer_id":45182474584355,"sku":"polished Bunka 165 damascus","price":383.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0261\/1819\/3230\/files\/image_e4c6de01-3c16-4db5-a92f-9b53f3377c1d.jpg?v=1687243442"},{"product_id":"yoshimune-santoku-165-mm-6-5-in-ginsan-silver-3-nashiji-finish-double-bevel-walnut-octagonal-handle","title":"Yoshimune Ginsan Silver #3 Nashiji Santoku 165mm - Walnut Octagonal Handle","description":"\u003cp\u003e\u003cstrong\u003eExperience Ginsan Stainless Precision in a Nashiji Santoku\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eThe Yoshimune Ginsan Silver #3 Nashiji Santoku 165mm is a stainless-clad all-rounder built for cooks who want carbon-steel-level sharpness without the maintenance. Ginsan (Silver #3) stainless steel, hardened to 60 HRC, with a rustic nashiji pear-skin finish and a walnut octagonal handle. Precision, low maintenance, and a blade that handles slicing, dicing, and chopping with equal ease.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eThe Specs\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eSteel: Ginsan (Silver #3 \/ Gingami No.3) stainless steel, stainless clad\u003c\/li\u003e\n\u003cli\u003eHardness: 60 HRC\u003c\/li\u003e\n\u003cli\u003eFinish: Nashiji (pear-skin pattern)\u003c\/li\u003e\n\u003cli\u003eBlade length: 165mm\u003c\/li\u003e\n\u003cli\u003eBlade height: 47mm\u003c\/li\u003e\n\u003cli\u003eSpine thickness at heel: 1.8mm\u003c\/li\u003e\n\u003cli\u003eHandle: Walnut, octagonal\u003c\/li\u003e\n\u003cli\u003eEdge: Double bevel\u003c\/li\u003e\n\u003cli\u003eOrigin: Tosa, Japan\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e\u003cstrong\u003eThe Yoshimune Difference\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eGinsan (Silver #3, Gingami No.3 by Hitachi Metals) is a fine-grained stainless steel capable of attaining edge sharpness and retention comparable to high-carbon steels - widely regarded as one of the best stainless options for serious cooks who want a keen edge without the rust risk of carbon steel. It is generally easier to sharpen than VG-10 and holds its edge well under sustained use. The nashiji finish gives the blade a rustic, textured appearance that reduces drag and food sticking. At 1.8mm spine thickness, this is a notably thin grind for a santoku, making it exceptionally precise through vegetables, fish, and proteins. The walnut octagonal handle provides a secure, comfortable grip.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCare and Maintenance\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eHand wash only - never dishwasher\u003c\/li\u003e\n\u003cli\u003eDry immediately after use\u003c\/li\u003e\n\u003cli\u003eDo not cut frozen food or bones - the edge will chip\u003c\/li\u003e\n\u003cli\u003eSharpen with a whetstone to maintain the edge\u003c\/li\u003e\n\u003cli\u003eHone regularly with a ceramic or leather strop\u003c\/li\u003e\n\u003cli\u003eStore on a magnetic strip or in a knife block\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Chef \u0026 a knife","offers":[{"title":"Default Title","offer_id":45184835584291,"sku":"SC Santoku Nashjji Ginsan 165","price":240.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0261\/1819\/3230\/files\/image_927fd8e5-91d1-4d14-8ca5-e3232e9239a5.jpg?v=1687261036"},{"product_id":"yoshihiro-mov-sujihiki-slicer-300mm-made-in-japan","title":"Yoshihiro MoV Sujihiki Slicer 300mm - Made in Japan","description":"\u003ch2\u003eExperience 600 Years of Sakai Craftsmanship in a MoV Sujihiki\u003c\/h2\u003e\u003cp\u003eThe Yoshihiro MoV Sujihiki Slicer 300mm is produced by Yamawaki Cutlery MFG., LTD - a Sakai house with over 600 years of knife-making heritage. Each knife is hand-sharpened to ensure maximum sharpness out of the box. Mo.V stainless steel in a long, slender slicer - purpose-built for clean, single-stroke cuts through large proteins and fish.\u003c\/p\u003e\u003ch2\u003eThe Specs\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eSteel: Mo.V stainless steel\u003c\/li\u003e\n\u003cli\u003eHandle: Pakkawood\u003c\/li\u003e\n\u003cli\u003eBlade length: 300mm\u003c\/li\u003e\n\u003cli\u003eBlade height: 44mm\u003c\/li\u003e\n\u003cli\u003eBlade thickness: 1.5mm\u003c\/li\u003e\n\u003cli\u003eTotal length: 430mm\u003c\/li\u003e\n\u003cli\u003eWeight: approximately 200g\u003c\/li\u003e\n\u003cli\u003eOrigin: Sakai, Japan\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eThe Yoshihiro Difference\u003c\/h2\u003e\u003cp\u003eYoshihiro (Goh Umanosuke Yoshihiro) by Yamawaki Cutlery MFG., LTD has cultivated its craft through a 600-year history in Sakai - the city renowned as Japan's professional cutlery capital. Mo.V is a high-quality stainless steel that offers excellent corrosion resistance and good edge retention - an ideal choice for a sujihiki that will regularly encounter proteins and moisture. The sujihiki is the Japanese equivalent of a Western carving knife - its long, narrow blade and acute tip allow it to glide through roasts, fish fillets, and cured meats with minimal resistance and no tearing. At 300mm this is the longest standard sujihiki length - commanding reach and maximum slicing efficiency for professional use.\u003c\/p\u003e\u003ch2\u003eCare and Maintenance\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eHand wash only - never dishwasher\u003c\/li\u003e\n\u003cli\u003eDry after use to maintain the pakkawood handle\u003c\/li\u003e\n\u003cli\u003eHone regularly with a honing rod to maintain the edge between sharpenings\u003c\/li\u003e\n\u003cli\u003eSharpen with a whetstone or quality sharpener when needed\u003c\/li\u003e\n\u003cli\u003eStore safely on a magnetic strip or in a knife block\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Chef \u0026 a knife","offers":[{"title":"Default Title","offer_id":45215362154787,"sku":"Yoshihiro Go MoV W Sujihiki 300","price":209.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0261\/1819\/3230\/files\/image_60401cc5-5d93-4590-aaf3-62c8e1a8882e.jpg?v=1687824538"},{"product_id":"yoshihiro-mov-sujihiki-slicer-270mm-made-in-japan","title":"Yoshihiro MoV Sujihiki Slicer 270mm - Made in Japan 🇯🇵","description":"\u003cp\u003e\u003cstrong\u003eExperience 600 Years of Sakai Craftsmanship in a MoV Sujihiki\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eThe Yoshihiro MoV Sujihiki Slicer 270mm is produced by Yamawaki Cutlery MFG., LTD - a Sakai house with over 600 years of knife-making heritage. Each knife is hand-sharpened to ensure maximum sharpness out of the box. Mo.V stainless steel in a long, slender slicer - purpose-built for clean, single-stroke cuts through proteins and fish.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eThe Specs\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eSteel: Mo.V stainless steel\u003c\/li\u003e\n\u003cli\u003eHandle: Pakkawood\u003c\/li\u003e\n\u003cli\u003eBlade length: 270mm\u003c\/li\u003e\n\u003cli\u003eOrigin: Sakai, Japan\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e\u003cstrong\u003eThe Yoshihiro Difference\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eYoshihiro (Goh Umanosuke Yoshihiro) by Yamawaki Cutlery MFG., LTD has cultivated its craft through a 600-year history in Sakai - the city renowned as Japan's professional cutlery capital. Mo.V is a high-quality stainless steel that offers excellent corrosion resistance and good edge retention - an ideal choice for a sujihiki that will regularly encounter proteins and moisture. The sujihiki is the Japanese equivalent of a Western carving knife - its long, narrow blade and acute tip allow it to glide through roasts, fish fillets, and cured meats with minimal resistance and no tearing. At 270mm it is the preferred length for professional chefs who need maximum reach and slicing efficiency.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCare and Maintenance\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eHand wash only - never dishwasher\u003c\/li\u003e\n\u003cli\u003eDry after use to maintain the pakkawood handle\u003c\/li\u003e\n\u003cli\u003eHone regularly with a honing rod to maintain the edge between sharpenings\u003c\/li\u003e\n\u003cli\u003eSharpen with a whetstone or quality sharpener when needed\u003c\/li\u003e\n\u003cli\u003eStore safely on a magnetic strip or in a knife block\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Chef \u0026 a knife","offers":[{"title":"Default Title","offer_id":45215433818403,"sku":"Yoshihiro Go MoV W Sujihiki 270","price":173.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0261\/1819\/3230\/files\/image_507c5ce0-822c-44cd-a71c-1194146b9a42.jpg?v=1687824398"},{"product_id":"yoshihiro-mov-sujihiki-240mm","title":"Yoshihiro MoV Sujihiki 240mm","description":"\u003ch2\u003eExperience 600 years of Sakai craftsmanship in a long, elegant slicer built for clean, single-stroke cuts through proteins.\u003c\/h2\u003e\u003ch2\u003eThe Specs\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eSteel: Mo.V stainless steel\u003c\/li\u003e\n\u003cli\u003eGrind: Double bevel\u003c\/li\u003e\n\u003cli\u003eBlade length: 240mm\u003c\/li\u003e\n\u003cli\u003eOverall length: 360mm\u003c\/li\u003e\n\u003cli\u003eBlade height: 36mm\u003c\/li\u003e\n\u003cli\u003eBlade thickness: 1.7mm\u003c\/li\u003e\n\u003cli\u003eWeight: 240g\u003c\/li\u003e\n\u003cli\u003eHandle: Pakkawood\u003c\/li\u003e\n\u003cli\u003eOrigin: Sakai, Japan\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eAbout the Yoshihiro MoV Sujihiki\u003c\/h2\u003e\u003cp\u003eYoshihiro (Goh Umanosuke Yoshihiro) by Yamawaki Cutlery MFG., LTD has cultivated its craft through a 600-year history in Sakai - the city renowned as Japan's professional cutlery capital. The Sujihiki is a long, narrow slicer designed for breaking down proteins with minimal resistance - ideal for portioning fish, carving roasts, and slicing sashimi. Mo.V stainless steel offers excellent corrosion resistance and good edge retention, making it an ideal everyday performer without the maintenance demands of carbon steel. Each knife is hand-sharpened out of the box.\u003c\/p\u003e\u003ch2\u003eCare and Maintenance\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eHand wash only - never dishwasher\u003c\/li\u003e\n\u003cli\u003eDry immediately after use\u003c\/li\u003e\n\u003cli\u003eHone regularly on a ceramic rod\u003c\/li\u003e\n\u003cli\u003eSharpen on whetstones (1000\/3000 grit recommended)\u003c\/li\u003e\n\u003cli\u003eStore on a magnetic rack or in a knife block\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Chef \u0026 a knife","offers":[{"title":"Default Title","offer_id":45215437193507,"sku":"Yoshihiro Go MoV W Sujihiki 240","price":173.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0261\/1819\/3230\/files\/image_4569fd7c-311a-48bf-ab27-7fc6451dc5d6.jpg?v=1687824245"},{"product_id":"yoshihiro-mov-deba-knife-210mm-made-in-japan","title":"Yoshihiro MoV Deba Knife 210mm - Made in Japan 🇯🇵","description":"\u003cp\u003e\u003cstrong\u003eExperience 600 Years of Sakai Craftsmanship in a MoV Deba\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eThe Yoshihiro MoV Deba Knife 210mm is produced by Yamawaki Cutlery MFG., LTD - a Sakai house with over 600 years of knife-making heritage. Each knife is hand-sharpened to ensure maximum sharpness out of the box. Mo.V stainless steel in a heavy-duty single-bevel deba - purpose-built for breaking down whole fish, poultry, and light butchery work.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eThe Specs\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eSteel: Mo.V stainless steel\u003c\/li\u003e\n\u003cli\u003eHandle: Pakkawood\u003c\/li\u003e\n\u003cli\u003eBlade length: 210mm\u003c\/li\u003e\n\u003cli\u003eBlade height: 48mm\u003c\/li\u003e\n\u003cli\u003eBlade thickness: 4.4mm\u003c\/li\u003e\n\u003cli\u003eTotal length: 340mm\u003c\/li\u003e\n\u003cli\u003eWeight: approximately 350g\u003c\/li\u003e\n\u003cli\u003eOrigin: Sakai, Japan\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e\u003cstrong\u003eThe Yoshihiro Difference\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eYoshihiro (Goh Umanosuke Yoshihiro) by Yamawaki Cutlery MFG., LTD has cultivated its craft through a 600-year history in Sakai - the city renowned as Japan's professional cutlery capital. Mo.V is a high-quality stainless steel that offers excellent corrosion resistance - an ideal choice for a deba that will regularly encounter fish and moisture. The deba is the Japanese fish butchery knife - its thick 4.4mm spine and heavy weight allow it to cut through fish heads and bones cleanly, while the single-bevel edge delivers precise filleting cuts. At 210mm it is the standard professional length.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCare and Maintenance\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eHand wash only - never dishwasher\u003c\/li\u003e\n\u003cli\u003eDry after use to maintain the pakkawood handle\u003c\/li\u003e\n\u003cli\u003eSingle-bevel edge - sharpen on the flat (ura) side only with a flat whetstone\u003c\/li\u003e\n\u003cli\u003eHone on the flat side only to maintain the edge geometry\u003c\/li\u003e\n\u003cli\u003eStore safely to protect the edge\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Chef \u0026 a knife","offers":[{"title":"Default Title","offer_id":45215439520035,"sku":"Yoshihiro Go MoV W Deba 210","price":226.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0261\/1819\/3230\/files\/image_3ae522b4-544e-478a-be18-b64d4c85f67e.jpg?v=1687824107"},{"product_id":"yoshihiro-mov-gyuto-knife-270mm-made-in-japan","title":"Yoshihiro MoV Gyuto Knife 270mm - Made in Japan 🇯🇵","description":"\u003cp\u003e\u003cstrong\u003eExperience 600 Years of Sakai Craftsmanship in a MoV Gyuto\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eThe Yoshihiro MoV Gyuto Knife 270mm is produced by Yamawaki Cutlery MFG., LTD - a Sakai house with over 600 years of knife-making heritage. Each knife is hand-sharpened to ensure maximum sharpness out of the box. Mo.V stainless steel in a long-format chef's knife - the preferred length for professional chefs who need reach and power for large proteins and extended prep sessions.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eThe Specs\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eSteel: Mo.V stainless steel\u003c\/li\u003e\n\u003cli\u003eHandle: Pakkawood\u003c\/li\u003e\n\u003cli\u003eBlade length: 270mm\u003c\/li\u003e\n\u003cli\u003eBlade height: 54mm\u003c\/li\u003e\n\u003cli\u003eBlade thickness: 1.9mm\u003c\/li\u003e\n\u003cli\u003eTotal length: 400mm\u003c\/li\u003e\n\u003cli\u003eWeight: approximately 240g\u003c\/li\u003e\n\u003cli\u003eOrigin: Sakai, Japan\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e\u003cstrong\u003eThe Yoshihiro Difference\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eYoshihiro (Goh Umanosuke Yoshihiro) by Yamawaki Cutlery MFG., LTD has cultivated its craft through a 600-year history in Sakai - the city renowned as Japan's professional cutlery capital. Mo.V is a high-quality stainless steel that offers excellent corrosion resistance and good edge retention - an ideal choice for a gyuto that will see daily use without the maintenance demands of carbon steel. At 270mm this is the longest standard gyuto length - commanding, powerful, and ideal for chefs who work with large cuts and need maximum slicing efficiency.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCare and Maintenance\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eHand wash only - never dishwasher\u003c\/li\u003e\n\u003cli\u003eDry after use to maintain the pakkawood handle\u003c\/li\u003e\n\u003cli\u003eHone regularly with a honing rod to maintain the edge between sharpenings\u003c\/li\u003e\n\u003cli\u003eSharpen with a whetstone or quality sharpener when needed\u003c\/li\u003e\n\u003cli\u003eStore safely on a magnetic strip or in a knife block\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Chef \u0026 a knife","offers":[{"title":"Default Title","offer_id":45215440699683,"sku":"Yoshihiro Go MoV W Gyuto 270","price":215.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0261\/1819\/3230\/files\/image_5b559969-16b6-4b30-b6ef-ee4fb8187d37.jpg?v=1687823978"},{"product_id":"yoshihiro-mov-gyuto-240mm","title":"Yoshihiro MoV Gyuto 240mm","description":"\u003cp\u003e\u003cstrong\u003eExperience 600 Years of Sakai Craftsmanship in a MoV Gyuto\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eThe Yoshihiro MoV Gyuto Knife 240mm is produced by Yamawaki Cutlery MFG., LTD - a Sakai house with over 600 years of knife-making heritage. Each knife is hand-sharpened to ensure maximum sharpness out of the box. Mo.V stainless steel in a versatile chef's knife - Japanese performance with stainless convenience.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eThe Specs\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eSteel: Mo.V stainless steel\u003c\/li\u003e\n\u003cli\u003eHandle: Pakkawood\u003c\/li\u003e\n\u003cli\u003eBlade length: 240mm\u003c\/li\u003e\n\u003cli\u003eBlade height: 48mm\u003c\/li\u003e\n\u003cli\u003eBlade thickness: 1.5mm\u003c\/li\u003e\n\u003cli\u003eTotal length: 370mm\u003c\/li\u003e\n\u003cli\u003eWeight: approximately 168g\u003c\/li\u003e\n\u003cli\u003eOrigin: Sakai, Japan\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e\u003cstrong\u003eThe Yoshihiro Difference\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eYoshihiro (Goh Umanosuke Yoshihiro) by Yamawaki Cutlery MFG., LTD has cultivated its craft through a 600-year history in Sakai - the city renowned as Japan's professional cutlery capital. Mo.V is a high-quality stainless steel that offers excellent corrosion resistance and good edge retention - an ideal choice for a gyuto that will see daily use without the maintenance demands of carbon steel. At 240mm this is the workhorse length of the professional kitchen - long enough for efficient slicing and portioning, balanced enough for all-day use.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCare and Maintenance\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eHand wash only - never dishwasher\u003c\/li\u003e\n\u003cli\u003eDry after use to maintain the pakkawood handle\u003c\/li\u003e\n\u003cli\u003eHone regularly with a honing rod to maintain the edge between sharpenings\u003c\/li\u003e\n\u003cli\u003eSharpen with a whetstone or quality sharpener when needed\u003c\/li\u003e\n\u003cli\u003eStore safely on a magnetic strip or in a knife block\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Chef \u0026 a knife","offers":[{"title":"Default Title","offer_id":45215440830755,"sku":"Yoshihiro Go MoV W Gyuto240","price":209.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0261\/1819\/3230\/files\/image_7831304e-0815-4daf-87f6-153ae30a1017.jpg?v=1687823834"},{"product_id":"yoshihiro-mov-gyuto-210mm","title":"Yoshihiro MoV Gyuto 210mm","description":"\u003cp\u003e\u003cstrong\u003eExperience 600 Years of Sakai Craftsmanship in a MoV Gyuto\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eThe Yoshihiro MoV Gyuto Knife 210mm is produced by Yamawaki Cutlery MFG., LTD - a Sakai house with over 600 years of knife-making heritage. Each knife is hand-sharpened to ensure maximum sharpness out of the box. Mo.V stainless steel in a versatile chef's knife - Japanese performance with stainless convenience.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eThe Specs\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eSteel: Mo.V stainless steel\u003c\/li\u003e\n\u003cli\u003eHandle: Pakkawood\u003c\/li\u003e\n\u003cli\u003eBlade length: 210mm\u003c\/li\u003e\n\u003cli\u003eBlade height: 46mm\u003c\/li\u003e\n\u003cli\u003eBlade thickness: 1.2mm\u003c\/li\u003e\n\u003cli\u003eTotal length: 330mm\u003c\/li\u003e\n\u003cli\u003eWeight: approximately 115g\u003c\/li\u003e\n\u003cli\u003eOrigin: Sakai, Japan\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e\u003cstrong\u003eThe Yoshihiro Difference\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eYoshihiro (Goh Umanosuke Yoshihiro) by Yamawaki Cutlery MFG., LTD has cultivated its craft through a 600-year history in Sakai - the city renowned as Japan's professional cutlery capital. Mo.V is a high-quality stainless steel that offers excellent corrosion resistance and good edge retention - an ideal choice for a gyuto that will see daily use without the maintenance demands of carbon steel. At 210mm this is the most popular gyuto length - long enough for efficient slicing, short enough for precise control. The thin 1.2mm spine makes it exceptionally light and nimble for its size.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCare and Maintenance\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eHand wash only - never dishwasher\u003c\/li\u003e\n\u003cli\u003eDry after use to maintain the pakkawood handle\u003c\/li\u003e\n\u003cli\u003eHone regularly with a honing rod to maintain the edge between sharpenings\u003c\/li\u003e\n\u003cli\u003eSharpen with a whetstone or quality sharpener when needed\u003c\/li\u003e\n\u003cli\u003eStore safely on a magnetic strip or in a knife block\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Chef \u0026 a knife","offers":[{"title":"Default Title","offer_id":45215441781027,"sku":"Yoshihiro Go Mo. V Steel Black Gyuto 210","price":173.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0261\/1819\/3230\/files\/image_34805b66-e35f-423b-a1da-d21703954f52.jpg?v=1687817935"},{"product_id":"yoshihiro-mov-santoku-180mm","title":"Yoshihiro MoV Santoku 180mm","description":"\u003cp\u003e\u003cstrong\u003eExperience 600 Years of Sakai Craftsmanship in a MoV Santoku\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eThe Yoshihiro MoV Santoku Knife 180mm is produced by Yamawaki Cutlery MFG., LTD - a Sakai house with over 600 years of knife-making heritage. Each knife is hand-sharpened to ensure maximum sharpness out of the box. Mo.V stainless steel in a versatile all-purpose santoku - the ideal everyday kitchen knife for home cooks and professionals who want Japanese performance with stainless convenience.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eThe Specs\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eSteel: Mo.V stainless steel\u003c\/li\u003e\n\u003cli\u003eHandle: Pakkawood\u003c\/li\u003e\n\u003cli\u003eBlade length: 180mm\u003c\/li\u003e\n\u003cli\u003eOrigin: Sakai, Japan\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e\u003cstrong\u003eThe Yoshihiro Difference\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eYoshihiro (Goh Umanosuke Yoshihiro) by Yamawaki Cutlery MFG., LTD has cultivated its craft through a 600-year history in Sakai - the city renowned as Japan's professional cutlery capital. Mo.V is a high-quality stainless steel that offers excellent corrosion resistance and good edge retention - an ideal choice for a santoku that will see daily use. The santoku is a nimble, well-balanced all-rounder - equally capable at slicing proteins, chopping vegetables, and fine knife work. At 180mm it is the ideal length for home cooks who want a knife that handles everything without feeling unwieldy.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCare and Maintenance\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eHand wash only - never dishwasher\u003c\/li\u003e\n\u003cli\u003eDry after use to maintain the pakkawood handle\u003c\/li\u003e\n\u003cli\u003eHone regularly with a honing rod to maintain the edge between sharpenings\u003c\/li\u003e\n\u003cli\u003eSharpen with a whetstone or quality sharpener when needed\u003c\/li\u003e\n\u003cli\u003eStore safely on a magnetic strip or in a knife block\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Chef \u0026 a knife","offers":[{"title":"Default Title","offer_id":45215449252131,"sku":"Yoshihiro Go Mo. V Steel Black Santoku 180","price":156.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0261\/1819\/3230\/files\/image_734fad99-4002-4b98-ab05-66ebd40df0ed.jpg?v=1687817736"},{"product_id":"yoshihiro-mov-bread-knife-300mm-made-in-japan","title":"Yoshihiro MoV Bread Knife 300mm - Made in Japan 🇯🇵","description":"\u003cp\u003e\u003cstrong\u003eExperience 600 Years of Sakai Craftsmanship in a MoV Bread Knife\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eThe Yoshihiro MoV Bread Knife 300mm is produced by Yamawaki Cutlery MFG., LTD - a Sakai house with over 600 years of knife-making heritage. Each knife is hand-sharpened to ensure maximum sharpness out of the box. Mo.V stainless steel with a serrated edge - a long, precise bread knife that handles crusty loaves, pastries, and delicate cakes with equal ease.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eThe Specs\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eSteel: Mo.V stainless steel\u003c\/li\u003e\n\u003cli\u003eHandle: Pakkawood\u003c\/li\u003e\n\u003cli\u003eBlade length: 300mm\u003c\/li\u003e\n\u003cli\u003eBlade height: 28mm\u003c\/li\u003e\n\u003cli\u003eBlade thickness: 1.3mm\u003c\/li\u003e\n\u003cli\u003eTotal length: 440mm\u003c\/li\u003e\n\u003cli\u003eWeight: approximately 145g\u003c\/li\u003e\n\u003cli\u003eOrigin: Sakai, Japan\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e\u003cstrong\u003eThe Yoshihiro Difference\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eYoshihiro (Goh Umanosuke Yoshihiro) by Yamawaki Cutlery MFG., LTD has cultivated its craft through a 600-year history in Sakai - the city renowned as Japan's professional cutlery capital. Mo.V is a high-quality stainless steel that offers excellent corrosion resistance and good edge retention - an ideal choice for a bread knife that will see regular use and occasional moisture. At 300mm the blade is long enough to slice through the widest sourdough in a single stroke, while the thin 1.3mm spine keeps the knife light and nimble.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCare and Maintenance\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eHand wash only - never dishwasher\u003c\/li\u003e\n\u003cli\u003eDry after use to maintain the pakkawood handle\u003c\/li\u003e\n\u003cli\u003eSerrated edge - do not hone with a standard honing rod\u003c\/li\u003e\n\u003cli\u003eProfessional sharpening recommended for serrated edges when dull\u003c\/li\u003e\n\u003cli\u003eStore safely to protect the serrations\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Chef \u0026 a knife","offers":[{"title":"Default Title","offer_id":45219424567587,"sku":"Yoshihiro Go MoV W Bread300","price":156.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0261\/1819\/3230\/files\/image_76429482-a596-4274-a032-22addfff5db2.jpg?v=1687817553"},{"product_id":"muneishi-aogami-ss-clad-santoku-180mm-kurouchi","title":"Muneishi Aogami SS Clad Santoku 180mm Kurouchi Made in Japan","description":"\u003ch2\u003eExperience the hand-forged precision of a master blacksmith's Santoku - Aogami #2 core, stainless clad, Kurouchi finish, laser-thin grind.\u003c\/h2\u003e\u003ch2\u003eThe Specs\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eSteel: Aogami #2 (Blue Paper Steel) core with stainless steel cladding (Sanmai)\u003c\/li\u003e\n\u003cli\u003eFinish: Kurouchi (forge finish)\u003c\/li\u003e\n\u003cli\u003eGrind: Double bevel\u003c\/li\u003e\n\u003cli\u003eBlade length: 180mm\u003c\/li\u003e\n\u003cli\u003eTotal length: 325mm\u003c\/li\u003e\n\u003cli\u003eWeight: 140-150g\u003c\/li\u003e\n\u003cli\u003eHardness: 63-64 HRC\u003c\/li\u003e\n\u003cli\u003eHandle: Oval Honoki wood with black pakka ferrule\u003c\/li\u003e\n\u003cli\u003eOrigin: Japan\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eAbout Muneishi\u003c\/h2\u003e\u003cp\u003eMuneishi-hamono was founded in 1955. The third-generation blacksmith, Kosuke Muneishi, carries out every step of production himself - tempering, forging, hammering, and sharpening. This Santoku features an Aogami #2 carbon steel core sandwiched between two layers of stainless steel (Sanmai construction), giving the blade a reactive, ultra-sharp cutting edge with the corrosion resistance of stainless cladding. The Kurouchi finish is left from the forge - raw, rustic, and full of character. At 63-64 HRC, this is an exceptionally hard knife that holds its edge for a long time. The laser-thin grind and lack of thickening makes sharpening straightforward on whetstones.\u003c\/p\u003e\u003ch2\u003eCare and Maintenance\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eHand wash only - never dishwasher\u003c\/li\u003e\n\u003cli\u003eDry immediately after use\u003c\/li\u003e\n\u003cli\u003eHone on a leather strop or fine ceramic rod\u003c\/li\u003e\n\u003cli\u003eSharpen on whetstones (1000\/3000 grit recommended) - the hard steel rewards patience\u003c\/li\u003e\n\u003cli\u003eStore on a magnetic rack or in a saya (blade guard)\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Chef \u0026 a knife","offers":[{"title":"Default Title","offer_id":46943276466467,"sku":"Muneishi AO Sten Kuro CBC Santoku 180","price":231.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0261\/1819\/3230\/files\/5F80E2B7-3A10-4C29-85F4-B03E09934388.jpg?v=1699003038"},{"product_id":"yoshimune-gyuto-d210-mm-aogami-super-double-bevel-walnut-octagonal-handle","title":"Yoshimune VG10 Damascus Tsuchime Gyuto 210mm - Rosewood Octagonal Handle","description":"\u003cp\u003e\u003cstrong\u003eExperience VG10 Damascus Precision in a Tsuchime Gyuto\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eThe Yoshimune VG10 Damascus Tsuchime Gyuto 210mm is a stainless-clad chef's knife built for cooks who want high performance and striking aesthetics. VG10 stainless steel, hardened to 64 HRC, with a Damascus tsuchime hammered finish and a rosewood octagonal handle. Exceptional edge retention, a bold Damascus pattern, and a versatile chef's blade.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eThe Specs\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eSteel: VG10 stainless steel, stainless clad\u003c\/li\u003e\n\u003cli\u003eHardness: 64 HRC\u003c\/li\u003e\n\u003cli\u003eFinish: Damascus tsuchime (hammered)\u003c\/li\u003e\n\u003cli\u003eBlade length: 210mm\u003c\/li\u003e\n\u003cli\u003eSpine thickness at heel: 2.0mm\u003c\/li\u003e\n\u003cli\u003eHandle: Rosewood, octagonal\u003c\/li\u003e\n\u003cli\u003eEdge: Double bevel\u003c\/li\u003e\n\u003cli\u003eOrigin: Tosa, Japan\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e\u003cstrong\u003eThe Yoshimune Difference\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eVG10 is one of the most respected stainless steels in Japanese knife-making - a cobalt-enriched alloy that achieves high hardness (64 HRC) with excellent edge retention and good corrosion resistance. The Damascus cladding adds visual depth with a flowing pattern across the blade, while the tsuchime hammered finish creates small air pockets between blade and food, reducing drag and preventing thin slices from sticking. At 2.0mm spine thickness, this is a thin, precise grind for a 210mm gyuto - equally capable across vegetables, fish, and proteins. The rosewood octagonal handle provides a warm, secure grip with a premium aesthetic to match the blade.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCare and Maintenance\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eHand wash only - never dishwasher\u003c\/li\u003e\n\u003cli\u003eDry immediately after use\u003c\/li\u003e\n\u003cli\u003eDo not cut frozen food or bones - the edge will chip\u003c\/li\u003e\n\u003cli\u003eSharpen with a whetstone to maintain the edge\u003c\/li\u003e\n\u003cli\u003eHone regularly with a ceramic or leather strop\u003c\/li\u003e\n\u003cli\u003eStore on a magnetic strip or in a knife block\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Chef \u0026 a knife","offers":[{"title":"Default Title","offer_id":48489880813859,"sku":"VG10 Damascus Gyuto 210","price":399.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0261\/1819\/3230\/files\/8DB55C29-DA3A-406C-94EE-D851B9E02C1A.jpg?v=1716424874"},{"product_id":"yoshimune-nakiri-black-stainless-165mm-aogami-super-hammered-finish-double-bevel-walnut-octagonal-handle","title":"Yoshimune Aogami Super Black Hammered Nakiri 165mm - Walnut Octagonal Handle","description":"\u003cp\u003e\u003cstrong\u003eExperience Aogami Super Precision in a Black Hammered Nakiri\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eThe Yoshimune Aogami Super Black Hammered Nakiri 165mm is a stainless-clad carbon core nakiri built for serious vegetable work. Aogami Super carbon steel, hardened to 64 HRC, with a striking black hammered finish and a walnut octagonal handle. Exceptional edge retention, a dramatic aesthetic, and a dedicated vegetable blade.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eThe Specs\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eSteel: Aogami Super (Blue Super) carbon steel, stainless clad\u003c\/li\u003e\n\u003cli\u003eHardness: 64 HRC\u003c\/li\u003e\n\u003cli\u003eFinish: Black hammered\u003c\/li\u003e\n\u003cli\u003eBlade length: 165mm\u003c\/li\u003e\n\u003cli\u003eSpine thickness at heel: 1.8mm\u003c\/li\u003e\n\u003cli\u003eHandle: Walnut, octagonal\u003c\/li\u003e\n\u003cli\u003eEdge: Double bevel\u003c\/li\u003e\n\u003cli\u003eOrigin: Tosa, Japan\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e\u003cstrong\u003eThe Yoshimune Difference\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eAogami Super is one of the most prized high-carbon steels in Japanese knife-making - a molybdenum and vanadium-enriched alloy that achieves exceptional hardness (64 HRC) and outstanding edge retention. The stainless cladding protects the reactive carbon core from rust on the blade flats, while the Aogami Super edge delivers the sharpness and retention that carbon steel is known for. The black hammered finish adds a bold, dramatic aesthetic while creating small air pockets between blade and food, reducing drag and preventing thin slices from sticking. At 1.8mm spine thickness, this is a thin, precise grind for a nakiri - purpose-built for clean, fast vegetable prep. The walnut octagonal handle provides a secure, comfortable grip.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCare and Maintenance\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eHand wash only - never dishwasher\u003c\/li\u003e\n\u003cli\u003eDry immediately after use - the exposed Aogami Super edge will rust if left wet\u003c\/li\u003e\n\u003cli\u003eApply a light coat of food-safe oil to the edge if storing for extended periods\u003c\/li\u003e\n\u003cli\u003eDo not cut frozen food or bones - the edge will chip\u003c\/li\u003e\n\u003cli\u003eSharpen with a whetstone to maintain the edge\u003c\/li\u003e\n\u003cli\u003eStore on a magnetic strip or in a knife block\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Chef \u0026 a knife","offers":[{"title":"Default Title","offer_id":48489908994339,"sku":"SC Nakiri Black Hammered 165 Aogami","price":299.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0261\/1819\/3230\/files\/2F0CDD77-131D-4B38-836B-19438440E6CB.jpg?v=1716426040"},{"product_id":"yoshimune-gyuto-210-mm-8-3-in-ginsan-silver-3-nashiji-finish-double-bevel-walnut-octagonal-handle","title":"Yoshimune Ginsan Silver #3 Nashiji Gyuto 210mm - Walnut Octagonal Handle","description":"\u003cp\u003e\u003cstrong\u003eExperience Ginsan Stainless Precision in a Nashiji Gyuto\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eThe Yoshimune Ginsan Silver #3 Nashiji Gyuto 210mm is a stainless-clad chef's knife built for cooks who want carbon-steel-level sharpness without the maintenance. Ginsan (Silver #3) stainless steel, hardened to 60 HRC, with a rustic nashiji pear-skin finish and a walnut octagonal handle. Precision, low maintenance, and a blade that rewards proper sharpening.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eThe Specs\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eSteel: Ginsan (Silver #3 \/ Gingami No.3) stainless steel, stainless clad\u003c\/li\u003e\n\u003cli\u003eHardness: 60 HRC\u003c\/li\u003e\n\u003cli\u003eFinish: Nashiji (pear-skin pattern)\u003c\/li\u003e\n\u003cli\u003eBlade length: 210mm\u003c\/li\u003e\n\u003cli\u003eBlade height: 46mm\u003c\/li\u003e\n\u003cli\u003eSpine thickness at heel: 1.8mm\u003c\/li\u003e\n\u003cli\u003eHandle: Walnut with plywood ferrule, octagonal\u003c\/li\u003e\n\u003cli\u003eEdge: Double bevel\u003c\/li\u003e\n\u003cli\u003eOrigin: Japan\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e\u003cstrong\u003eThe Yoshimune Difference\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eGinsan (Silver #3, Gingami No.3 by Hitachi Metals) is a fine-grained stainless steel capable of attaining edge sharpness and retention comparable to high-carbon steels - widely regarded as one of the best stainless options for serious cooks who want a keen edge without the rust risk of carbon steel. It is generally easier to sharpen than VG-10 and holds its edge well under sustained use. The nashiji finish - named for its resemblance to the skin of a Japanese pear - gives the blade a rustic, textured appearance that reduces drag and food sticking. At 1.8mm spine thickness, this is a notably thin, laser-like grind for a 210mm gyuto, making it exceptionally precise through vegetables and proteins alike. The walnut octagonal handle provides a secure, comfortable grip.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCare and Maintenance\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eHand wash only - never dishwasher\u003c\/li\u003e\n\u003cli\u003eDry immediately after use\u003c\/li\u003e\n\u003cli\u003eDo not cut frozen food or bones - the edge will chip\u003c\/li\u003e\n\u003cli\u003eSharpen with a whetstone to maintain the edge\u003c\/li\u003e\n\u003cli\u003eHone regularly with a ceramic or leather strop\u003c\/li\u003e\n\u003cli\u003eStore on a magnetic strip or in a knife block\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Chef \u0026 a knife","offers":[{"title":"Default Title","offer_id":48489952739619,"sku":"SC Gyuto  nashjjil Ginsan 210","price":340.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0261\/1819\/3230\/files\/C412515A-DF2F-4F61-AB67-C0EEFD2783BE.jpg?v=1716426231"},{"product_id":"muneishi-aogami-ss-clad-gyuto-180mm-kurouchi-finish-made-in-japan","title":"Muneishi Aogami SS Clad Gyuto 180mm Kurouchi Finish Made in Japan","description":"\u003ch2\u003eExperience Hand-Forged Aogami Precision in a Kurouchi Gyuto\u003c\/h2\u003e\u003cp\u003eThe Muneishi Aogami SS Clad Gyuto 180mm is completely hand-forged by master blacksmith Kosuke Muneishi-san - a third-generation bladesmith who carries out every step himself: tempering, forging, hammering, and sharpening. Aogami #2 core, stainless San Mai cladding, kurouchi finish.\u003c\/p\u003e\u003ch2\u003eThe Specs\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eSteel:\u003c\/strong\u003e Aogami #2 (Blue Paper Steel) carbon steel core\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eConstruction:\u003c\/strong\u003e San Mai - 2 layers stainless steel cladding\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFinish:\u003c\/strong\u003e Kurouchi (black protective layer)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHardness:\u003c\/strong\u003e 63-64 HRC\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade length:\u003c\/strong\u003e 180mm | Total length: 325mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWeight:\u003c\/strong\u003e 140-150g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHandle:\u003c\/strong\u003e Oval Honoki wood with black pakkawood ferrule\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEdge grind:\u003c\/strong\u003e Double bevel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Japan\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eThe Muneishi Difference\u003c\/h2\u003e\u003cp\u003eMuneishi-hamono was founded in 1955. The third-generation blacksmith Kosuke Muneishi carries out all steps himself - tempering, forging, hammering, and sharpening - making each knife a true one-of-a-kind piece. Aogami #2 (Blue Paper Steel) is a high-carbon steel prized for its ability to take an exceptionally fine, keen edge and hold it through sustained hard use. At 63-64 HRC it is among the hardest steels used in Japanese kitchen knives. The stainless San Mai cladding protects the reactive carbon core while keeping the blade easy to maintain. The kurouchi finish is left intact on the blade flats, giving the knife a rugged, honest character.\u003c\/p\u003e\u003ch2\u003eCare \u0026amp; Maintenance\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eHand wash only - never dishwasher\u003c\/li\u003e\n\u003cli\u003eDry immediately after washing - the carbon steel core is reactive\u003c\/li\u003e\n\u003cli\u003eApply a light coat of food-safe oil if storing for extended periods\u003c\/li\u003e\n\u003cli\u003eHone regularly; sharpen on a whetstone when needed\u003c\/li\u003e\n\u003cli\u003eStore on a magnetic rack or in a knife roll\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Chef \u0026 a knife","offers":[{"title":"Default Title","offer_id":48839636877603,"sku":"Muneishi AO  Kuro Sten CBC Gyuto 180","price":221.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0261\/1819\/3230\/files\/B7048F20-42D8-4FD0-B88E-DB139CABA880.jpg?v=1720950551"}],"url":"https:\/\/chefandaknife.com.au\/collections\/echizen-knives.oembed?page=5","provider":"Chef \u0026 a knife","version":"1.0","type":"link"}