{"title":"Japanese Artisan Makers","description":"\u003cp\u003eThis collection features knives made by individual Japanese blacksmiths and small regional workshops. Unlike mass-produced Japanese knives, these are forged by hand in small batches using techniques passed down through generations.\u003c\/p\u003e\u003cp\u003eYou'll find kurouchi (black-finish) knives from Tosa, hand-forged gyutos and nakiris from Sakai and Echizen, and single-bevel knives suited to traditional Japanese cutting styles. Steel options range from stainless like SG2 and VG-10 to reactive steels like Blue #2 and White #1, which take an exceptional edge but require more care.\u003c\/p\u003e\u003cp\u003eIf you're building a serious collection or buying for a chef who knows exactly what they want, these makers represent some of the finest knife-making in the world. Browse the full range at Chef \u0026amp; a Knife with fast Australian shipping.\u003c\/p\u003e","products":[{"product_id":"kanetsune-vg1-17-layers-damascus-nakiri-japanese-knife-165mm-walnut-handle","title":"Kanetsune VG1 17-Layer Damascus Nakiri 165mm - Walnut Handle","description":"\u003cp\u003e\u003cstrong\u003eExperience Eight Centuries of Seki Blade-Making in a Damascus Nakiri\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eThe Kanetsune VG1 17-Layer Damascus Nakiri 165mm is forged in Seki City - Japan's knife-making capital for over 800 years. A 17-layer Damascus VG1 stainless core, hardened to 58-59 HRC, paired with a warm walnut handle. A dedicated vegetable knife that combines low-maintenance stainless performance with striking Damascus aesthetics.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eThe Specs\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eSteel: VG1 stainless steel, 17-layer Damascus clad\u003c\/li\u003e\n\u003cli\u003eHardness: 58-59 HRC\u003c\/li\u003e\n\u003cli\u003eBlade length: 165mm\u003c\/li\u003e\n\u003cli\u003eBlade height: 51mm\u003c\/li\u003e\n\u003cli\u003eBlade thickness: 2.5mm\u003c\/li\u003e\n\u003cli\u003eHandle: Walnut, plastic ferrule\u003c\/li\u003e\n\u003cli\u003eEdge: Double bevel\u003c\/li\u003e\n\u003cli\u003eOrigin: Seki City, Japan\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e\u003cstrong\u003eThe Kanetsune Difference\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eKanetsune has been forging knives in Seki City since the tradition of \"Seki-den\" sword-making was established over 800 years ago. VG1 is a stain-resistant stainless steel that offers a practical balance of edge sharpness and corrosion resistance - easier to maintain than carbon steel, and more than capable of taking a keen working edge. The 17-layer Damascus cladding adds visual depth and protects the core, while the nakiri's flat rectangular blade is purpose-built for vegetables - the tall 51mm blade height gives full knuckle clearance through the full length of the cut. The walnut handle is warm in the hand and well-balanced 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\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":"Japanny","offers":[{"title":"Default Title","offer_id":39599047311438,"sku":"KC445","price":331.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0261\/1819\/3230\/products\/IMG_6260_1400x_70477ced-147c-4156-95af-f6773bd733f2.jpg?v=1640392893"},{"product_id":"tsunehisa-vg10-brown-pakka-gyuto-knife-240mm","title":"Tsunehisa VG10 Brown Pakka Gyuto Knife 240mm - Made in Japan","description":"\u003ch2\u003eExperience VG10 Damascus at Its Most Accessible\u003c\/h2\u003e\u003cp\u003eThe Tsunehisa VG10 Brown Pakka Gyuto 240mm is handmade in Echizen, Japan - a long, thin gyuto with a VG10 core forged between two layers of damascus-patterned stainless steel, finished with a hammered tsuchime surface and an octagonal brown rosewood handle.\u003c\/p\u003e\u003ch2\u003eThe Specs\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eSteel: VG10 stainless core - San Mai (Suminagashi forged) - 61 HRC\u003c\/li\u003e\n\u003cli\u003eCladding: 2 layers damascus-patterned stainless steel\u003c\/li\u003e\n\u003cli\u003eFinish: Tsuchime (hammered) - reduces drag and food sticking\u003c\/li\u003e\n\u003cli\u003eBlade length: 240mm | Blade height: 52mm | Spine: 2.0mm | Weight: 174g\u003c\/li\u003e\n\u003cli\u003eEdge grind: Even 50\/50 double bevel\u003c\/li\u003e\n\u003cli\u003eHandle: Octagonal brown rosewood with black pakkawood bolster (Wa style)\u003c\/li\u003e\n\u003cli\u003eOrigin: Echizen, Japan\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eJapanese Forging at Its Finest\u003c\/h2\u003e\u003cp\u003eThe VG10 core is forged between two layers of softer damascus-patterned steel using the Suminagashi technique - a traditional Japanese forging method that produces the distinctive flowing pattern visible on the blade flat. The outer layers protect the core steel from damage and oxidation while the tsuchime hammered finish creates air pockets that reduce drag and prevent food from sticking. At 240mm, this blade covers the full length of large vegetables and proteins in fewer strokes. The octagonal rosewood handle sits naturally in the hand for extended prep sessions. Handmade in Echizen, Japan.\u003c\/p\u003e\u003ch2\u003eCare \u0026amp; Maintenance\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eHand wash and dry - dishwasher not recommended\u003c\/li\u003e\n\u003cli\u003eSharpen on Japanese water stones\u003c\/li\u003e\n\u003cli\u003eHone regularly with a ceramic or fine honing rod\u003c\/li\u003e\n\u003cli\u003eStore on a magnetic strip or in a knife block to protect the edge\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Chef \u0026 a knife","offers":[{"title":"Default Title","offer_id":39650148909134,"sku":"T V10 Sumi Tsutime Brown gyuto240","price":240.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0261\/1819\/3230\/products\/image_d15b9023-4530-4358-b35a-636cb5c4f9fc.jpg?v=1647692425"},{"product_id":"tsunehisa-vg10-santoku-knife-180mm-brown-pakka","title":"Tsunehisa VG10 Santoku 180mm Brown Pakka Handle Made in Japan","description":"\u003ch2\u003eExperience VG10 Stainless Steel in a Versatile Santoku with a Western-Style Brown Pakka Wood Handle\u003c\/h2\u003e\u003ch2\u003eThe Specs\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eSteel: VG10 stainless steel core, stainless clad (San Mai)\u003c\/li\u003e\n\u003cli\u003eHardness: 61 HRC\u003c\/li\u003e\n\u003cli\u003eBlade length: 180mm\u003c\/li\u003e\n\u003cli\u003eEdge grind: Double-edged (50\/50)\u003c\/li\u003e\n\u003cli\u003eHandle: Western-style brown pakka wood handle\u003c\/li\u003e\n\u003cli\u003eOrigin: Echizen, Japan\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eThe Santoku\u003c\/h2\u003e\u003cp\u003eVG10 is one of Japan's most respected stainless steels - a cobalt-enriched alloy that achieves 61 HRC hardness with excellent corrosion resistance and strong edge retention. Handmade in Echizen, Japan, this Tsunehisa santoku uses a San Mai construction with a VG10 core forged between two layers of softer stainless cladding. The santoku profile - flat edge, wide blade, rounded tip - is a Japanese all-rounder designed for meat, fish, and vegetables in equal measure. The name translates literally as three virtues. At 180mm it covers most daily prep tasks efficiently. The Western-style brown pakka wood handle makes this an accessible entry point for cooks transitioning to Japanese knives - familiar grip, Japanese blade performance. Not reactive - no special drying protocol required beyond standard care.\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\u003c\/li\u003e\n\u003cli\u003eHone regularly on a ceramic or leather strop\u003c\/li\u003e\n\u003cli\u003eSharpen on Japanese water stones (1000\/3000 grit)\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":39650155233358,"sku":"T V10 Sumi Tsutine santoku180","price":194.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0261\/1819\/3230\/products\/image_264de0ba-661e-472b-b6b1-280231c46b8c.jpg?v=1647692654"},{"product_id":"tsunehisa-vg10-suminagashi-tsuchime-santoku-knife-185mm-rosewood","title":"Tsunehisa VG10 Suminagashi Tsuchime Santoku 185mm Rosewood Handle","description":"\u003ch2\u003eExperience VG10 Suminagashi Damascus Steel in a Tsuchime-Finished Santoku with an Octagonal Rosewood Wa Handle\u003c\/h2\u003e\u003ch2\u003eThe Specs\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eSteel: VG10 stainless steel core, Suminagashi Damascus cladding (San Mai)\u003c\/li\u003e\n\u003cli\u003eFinish: Tsuchime (hammered)\u003c\/li\u003e\n\u003cli\u003eHardness: 61 HRC\u003c\/li\u003e\n\u003cli\u003eBlade length: 185mm\u003c\/li\u003e\n\u003cli\u003eEdge grind: Double-edged (50\/50)\u003c\/li\u003e\n\u003cli\u003eHandle: Octagonal rosewood Wa handle with black pakka wood bolster\u003c\/li\u003e\n\u003cli\u003eOrigin: Echizen, Japan\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eThe Santoku\u003c\/h2\u003e\u003cp\u003eVG10 is one of Japan's most respected stainless steels - a cobalt-enriched alloy that achieves 61 HRC hardness with excellent corrosion resistance and strong edge retention. Handmade in Echizen, Japan, this Tsunehisa santoku uses the Suminagashi forging technique: the VG10 core is forged between multiple layers of contrasting steel, creating a flowing Damascus pattern unique to each blade. The tsuchime (hammered) finish on the blade face creates small air pockets that reduce food adhesion during cutting - practical as well as visually striking. The santoku profile - flat edge, wide blade, rounded tip - handles meat, fish, and vegetables with equal confidence. The octagonal rosewood Wa handle with black pakka bolster is the premium option in the Tsunehisa VG10 range. Not reactive - no special drying protocol required beyond standard care.\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\u003c\/li\u003e\n\u003cli\u003eHone regularly on a ceramic or leather strop\u003c\/li\u003e\n\u003cli\u003eSharpen on Japanese water stones (1000\/3000 grit)\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":39650288926798,"sku":"T sumi tsutime RC Santoku","price":209.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0261\/1819\/3230\/products\/image_fa2548e7-f72c-4a18-803c-4a4d54a3e080.jpg?v=1647692511"},{"product_id":"tsunehisa-aokami-stainless-clad-nakiri-170mm","title":"Tsunehisa Aokami Stainless Clad Nakiri 170mm","description":"\u003ch2\u003eExperience Aogami Blue Steel in a Flat-Edged Nakiri with Stainless Cladding for Reactive-Core Performance\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eReactive steel note:\u003c\/strong\u003e The Aokami core is reactive carbon steel. Wipe dry immediately after washing. Do not leave wet or in contact with acidic foods for extended periods. A natural patina will develop over time, which helps protect the blade and is a normal characteristic of carbon steel. The stainless cladding protects the sides of the blade - only the exposed edge is reactive.\u003c\/p\u003e\u003ch2\u003eThe Specs\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eSteel: Aokami (Aogami\/Blue Steel) reactive carbon core, stainless cladding (San Mai)\u003c\/li\u003e\n\u003cli\u003eHardness: 61 HRC\u003c\/li\u003e\n\u003cli\u003eBlade length: 170mm\u003c\/li\u003e\n\u003cli\u003eEdge grind: Double-edged (50\/50)\u003c\/li\u003e\n\u003cli\u003eHandle: Octagonal rosewood Wa handle with black pakka wood bolster\u003c\/li\u003e\n\u003cli\u003eOrigin: Japan\u003c\/li\u003e\n\u003cli\u003eNote: Reactive carbon core - wipe dry immediately, will rust if left wet\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eThe Nakiri\u003c\/h2\u003e\u003cp\u003eAokami (Blue Steel) is a high-purity carbon steel from Hitachi Metals, prized by Japanese knife makers for its ability to take an exceptionally sharp, refined edge. The addition of tungsten and chromium to the base carbon steel gives Aokami superior edge retention compared to Shirogami (White Steel), while remaining easier to sharpen than stainless steels at equivalent hardness. In this San Mai construction, the Aokami core is clad on both sides with stainless steel - protecting the body of the blade from corrosion while leaving the edge exposed to deliver the full cutting performance of carbon steel. The nakiri profile - flat edge, squared tip, tall blade height - is designed for the push-cut technique used in Japanese vegetable prep. At 170mm it is a practical daily-use size with excellent knuckle clearance. The octagonal rosewood Wa handle with black pakka bolster is a premium pairing for a premium steel.\u003c\/p\u003e\u003ch2\u003eCare \u0026amp; Maintenance\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eHand wash only - never dishwasher\u003c\/li\u003e\n\u003cli\u003eWipe dry immediately - reactive carbon core will rust if left wet\u003c\/li\u003e\n\u003cli\u003eHone regularly on a ceramic or leather strop\u003c\/li\u003e\n\u003cli\u003eSharpen on Japanese water stones (1000\/3000 grit)\u003c\/li\u003e\n\u003cli\u003eFor long-term storage, apply a thin coat of food-safe camellia oil\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":39650530197582,"sku":"T AO Nashiji Black Nakiri","price":194.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0261\/1819\/3230\/products\/image_39ffaed4-a2e1-4ccf-91a1-4f4bf17f8d7a.jpg?v=1680094864"},{"product_id":"tsunehisa-vg1-m104-ko-santoku-140mm","title":"Tsunehisa VG1 M104 Ko Santoku Knife 140mm Made in Japan","description":"\u003ch2\u003eExperience Japanese VG1 Stainless in Its Most Compact Santoku Form\u003c\/h2\u003e\u003cp\u003eThe Tsunehisa VG1 M104 Ko Santoku 140mm is made in Japan from VG1 stainless steel - a compact, nimble Santoku for cooks who prefer a smaller knife, with a tsuchime hammered finish and pakkawood handle for easy, low-maintenance everyday use.\u003c\/p\u003e\u003ch2\u003eThe Specs\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eSteel: VG1 stainless core - stainless clad, San Mai\u003c\/li\u003e\n\u003cli\u003eFinish: Tsuchime (hammered) - reduces drag and food sticking\u003c\/li\u003e\n\u003cli\u003eBlade length: 130mm edge \/ 140mm overall | Blade height: 37mm | Spine: 1.5mm | Weight: 95g\u003c\/li\u003e\n\u003cli\u003eEdge grind: Even 50\/50 double bevel\u003c\/li\u003e\n\u003cli\u003eHandle: Pakkawood (Western Yo style)\u003c\/li\u003e\n\u003cli\u003eOrigin: Japan\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eSmall Santoku. Big Performance.\u003c\/h2\u003e\u003cp\u003eThe Ko (small) Santoku is the compact option for cooks who find a full-size Santoku too large - lighter, quicker, and easier to manoeuvre through herbs, small vegetables, and precise prep work. At just 95g, it's one of the lightest knives in the Tsunehisa range, making it ideal for extended prep sessions where fatigue is a concern. VG1 stainless holds a sharp, long-lasting edge with minimal maintenance - no rust risk, easy to sharpen on Japanese water stones. Made in Japan by Tsunehisa.\u003c\/p\u003e\u003ch2\u003eCare \u0026amp; Maintenance\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eHand wash and dry - dishwasher not recommended\u003c\/li\u003e\n\u003cli\u003eSharpen on Japanese water stones\u003c\/li\u003e\n\u003cli\u003eHone regularly with a ceramic or fine honing rod\u003c\/li\u003e\n\u003cli\u003eStore on a magnetic strip or in a knife block to protect the edge\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Chef \u0026 a knife","offers":[{"title":"Default Title","offer_id":39667380486222,"sku":"104kosantoku","price":146.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0261\/1819\/3230\/products\/image_fca5ae14-5f57-4be0-9e7d-d850378fb806.jpg?v=1731192932"},{"product_id":"shibamassa-v5-stainless-santoku-knife-170mm","title":"Shibamassa V5 Stainless Santoku Knife 170mm","description":"\u003ch2\u003eExperience Seki Craftsmanship in an Everyday Santoku\u003c\/h2\u003e\u003cp\u003eThe Shibamassa V5 Santoku 170mm is made in Seki City, Japan - the historic cutlery capital of Japan - from VG5 stainless steel with a San Mai construction. A refined, well-balanced everyday knife that punches well above its price point.\u003c\/p\u003e\u003ch2\u003eThe Specs\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eSteel: VG5 stainless steel - San Mai, stamped\u003c\/li\u003e\n\u003cli\u003eEdge grind: Even 50\/50 double bevel\u003c\/li\u003e\n\u003cli\u003eBlade length: 172mm\u003c\/li\u003e\n\u003cli\u003eBlade height at heel: 46.5mm\u003c\/li\u003e\n\u003cli\u003eSpine thickness at heel: 1.5mm\u003c\/li\u003e\n\u003cli\u003eOverall length: 293mm\u003c\/li\u003e\n\u003cli\u003eWeight: 105g\u003c\/li\u003e\n\u003cli\u003eHandle: Walnut\u003c\/li\u003e\n\u003cli\u003eOrigin: Seki City, Japan\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eSeki Steel, Everyday Performance\u003c\/h2\u003e\u003cp\u003eSeki City has been producing blades for over 700 years - the same region that forged samurai swords now produces some of Japan's most respected kitchen knives. Shibamassa is one of the established makers in this tradition, and the V5 Santoku reflects that heritage: a clean, precise blade with a flat profile ideal for push-cutting through vegetables, proteins, and herbs. VG5 stainless steel offers good edge retention and easy maintenance - sharpen it on a whetstone and it comes back quickly. The walnut handle is comfortable and well-proportioned for the blade. At 172mm it's a versatile length that works equally well in compact home kitchens and professional prep environments.\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 washing\u003c\/li\u003e\n\u003cli\u003eHone regularly to maintain the edge\u003c\/li\u003e\n\u003cli\u003eSharpen on a whetstone when needed\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":39667392675918,"sku":"Shibamassa santoku","price":89.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0261\/1819\/3230\/products\/image_c2fd6a3a-ce62-4f93-af7f-8d2dd0525ae6.jpg?v=1782030366"},{"product_id":"shibamassa-v5-stainless-nakiri-knife-165mm","title":"Shibamassa V5 Stainless Nakiri Knife 165mm","description":"\u003cp\u003e\u003cstrong\u003eShibamassa V5 Stainless Nakiri Knife, 165mm\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eThese attractive knives are a great deal and are made with good quality stainless steel and sturdy handles. It's amazing that they can produce a knife like this for the price.\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eBrand: Shibamassa\u003c\/li\u003e\n\u003cli\u003eLocation: Seki City, Japan\u003c\/li\u003e\n\u003cli\u003eConstruction: San Mai, Stamped\u003c\/li\u003e\n\u003cli\u003eEdge Steel: VG5 Stainless Steel\u003c\/li\u003e\n\u003cli\u003eHandle: Walnut\u003c\/li\u003e\n\u003cli\u003eEdge Grind: Even (50\/50)\u003c\/li\u003e\n\u003cli\u003eWeight: 110g\u003c\/li\u003e\n\u003cli\u003eBlade Length: 160mm\u003c\/li\u003e\n\u003cli\u003eOverall Length: 288mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness at Heel: 1.5mm\u003c\/li\u003e\n\u003cli\u003eBlade Height at Heel: 46.1mm\u003c\/li\u003e\n\u003c\/ul\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 washing\u003c\/li\u003e\n\u003cli\u003eHone regularly to maintain the edge\u003c\/li\u003e\n\u003cli\u003eSharpen on a whetstone when needed\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":39667402014798,"sku":"shibamassanakiri","price":89.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0261\/1819\/3230\/products\/image_638b72e2-373f-479d-8c7f-344eaaf57f18.jpg?v=1646258863"},{"product_id":"kanetsune-white-steel-no-2-kurouchi-nakiri-165mm-magnolia-handle","title":"Kanetsune White Steel No.2 Kurouchi Nakiri 165mm - Magnolia Handle","description":"\u003cp\u003e\u003cstrong\u003eExperience Eight Centuries of Seki Blade-Making in a Kurouchi Nakiri\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eThe Kanetsune White Steel No.2 Kurouchi Nakiri 165mm is forged in Seki City - Japan's knife-making capital for over 800 years. A White Steel core with a raw kurouchi finish, hardened to 60-61 HRC, paired with a traditional magnolia handle. A pure, reactive carbon steel nakiri for cooks who want the sharpest possible edge and don't mind the patina.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eThe Specs\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eSteel: White Steel No.2 (Shiro-ko #2) carbon steel\u003c\/li\u003e\n\u003cli\u003eFinish: Kurouchi (blacksmith's finish)\u003c\/li\u003e\n\u003cli\u003eHardness: 60-61 HRC\u003c\/li\u003e\n\u003cli\u003eBlade length: 165mm\u003c\/li\u003e\n\u003cli\u003eBlade height: 54mm\u003c\/li\u003e\n\u003cli\u003eBlade thickness: 3mm\u003c\/li\u003e\n\u003cli\u003eHandle: Magnolia, plastic ferrule\u003c\/li\u003e\n\u003cli\u003eEdge: Double bevel\u003c\/li\u003e\n\u003cli\u003eOrigin: Seki City, Japan\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e\u003cstrong\u003eThe Kanetsune Difference\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eKanetsune has been forging knives in Seki City since the tradition of \"Seki-den\" sword-making was established over 800 years ago. White Steel No.2 (Shiro-ko #2) is one of the purest carbon steels used in Japanese knife-making - a simple, high-carbon alloy with minimal additives that takes an exceptionally fine, razor-sharp edge. It is more reactive than Blue Steel and will develop a patina quickly, but rewards attentive care with unmatched sharpness. The kurouchi finish - the raw blackened surface left from the forge - is left intact on the blade flats, offering slightly better rust resistance than a fully polished carbon blade. The nakiri's flat rectangular blade is purpose-built for vegetables, with a tall 54mm blade height for full knuckle clearance. The magnolia handle is lightweight and traditional.\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 - White Steel will rust quickly 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\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":"Japanny","offers":[{"title":"Default Title","offer_id":39848861499470,"sku":"KC440","price":179.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0261\/1819\/3230\/products\/IMG_5801_360336fc-ab05-4119-a5b2-d7766e2b0eb8_2400x_jpg.webp?v=1654691208"},{"product_id":"japanese-blue-steel-tomita-takohini-knife-210mm-made-in-sakai-japan-1","title":"Zakuri Aokami Steel Kuro Yanagiba 210mm - Made in Tosa, Japan","description":"\u003cp\u003e\u003cstrong\u003eExperience Tosa Blacksmithing at Its Purest in a Kurouchi Yanagiba\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eThe Zakuri Aokami Steel Kuro Yanagiba 210mm is hammer-forged in Tosa, Japan by blacksmith Michikuni Tokaji. A San Mai construction with an Aogami #1 carbon steel core and soft iron cladding, finished in raw kurouchi. One of the finest carbon steels available, in a compact yanagiba ideal for home sashimi work and precision slicing.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eThe Specs\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eSteel: Aogami #1 (Blue Steel #1) carbon steel\u003c\/li\u003e\n\u003cli\u003eConstruction: San Mai, hammer forged\u003c\/li\u003e\n\u003cli\u003eCladding: Soft iron\u003c\/li\u003e\n\u003cli\u003eFinish: Kurouchi (blacksmith's finish)\u003c\/li\u003e\n\u003cli\u003eBlade length: 210mm\u003c\/li\u003e\n\u003cli\u003eOverall length: 350mm\u003c\/li\u003e\n\u003cli\u003eBlade height at heel: 48mm\u003c\/li\u003e\n\u003cli\u003eSpine thickness at heel: 3mm\u003c\/li\u003e\n\u003cli\u003eEdge grind: Even (50\/50)\u003c\/li\u003e\n\u003cli\u003eEngraving: Stamped on both sides\u003c\/li\u003e\n\u003cli\u003eBlacksmith: Michikuni Tokaji\u003c\/li\u003e\n\u003cli\u003eOrigin: Tosa, Japan\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e\u003cstrong\u003eThe Zakuri Difference\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eZakuri is a small workshop in Tosa - a region of Japan with a centuries-long tradition of blade-making distinct from the more famous centres of Seki and Sakai. Blacksmith Michikuni Tokaji hammer-forges each knife individually using San Mai construction, where a hard Aogami #1 core is clad between layers of soft iron. Aogami #1 (Blue Steel #1) is among the highest-grade carbon steels used in Japanese knife-making - a tungsten and chromium-enriched high-carbon alloy that takes an exceptionally fine edge and holds it through sustained hard use. At 210mm, this is the most compact yanagiba in the Zakuri range - approachable for home cooks stepping into Japanese slicing knives, while still delivering the long drawing cuts that produce clean, glossy sashimi slices. The kurouchi finish is left intact on the blade flats, 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 #1 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":39867535065166,"sku":"Zakuri AO Kuro Yanagi210","price":173.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0261\/1819\/3230\/products\/image_1bec3356-fd32-404c-b30b-56d9bd9ec095.jpg?v=1673382962"},{"product_id":"tsunehisa-za18-nakiri-160mm-pakka","title":"Tsunehisa ZA18 Nakiri 160mm Pakka Wood Handle Made in Japan","description":"\u003ch2\u003eExperience ZA18 Stainless Steel in a Flat-Edged Nakiri with a Full-Tang Pakka Wood Handle\u003c\/h2\u003e\u003ch2\u003eThe Specs\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eSteel: ZA18 stainless steel (San Mai) with stainless Damascus cladding\u003c\/li\u003e\n\u003cli\u003eHardness: 57-61 HRC\u003c\/li\u003e\n\u003cli\u003eBlade length: 160mm | Blade height: 40mm | Spine: 2mm\u003c\/li\u003e\n\u003cli\u003eEdge grind: Double-edged (50\/50)\u003c\/li\u003e\n\u003cli\u003eHandle: Full-tang brown pakka wood (Western style) with stainless ferrule\u003c\/li\u003e\n\u003cli\u003eOrigin: Japan\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eThe Nakiri\u003c\/h2\u003e\u003cp\u003eZA18 was developed by Osaka Clad Co. in partnership with Aichi Steel Corp as a direct competitor to VG10. With higher carbon (1.20%), chromium (18%), molybdenum, and cobalt content than VG10, ZA18 achieves excellent edge retention and corrosion resistance. The San Mai construction wraps the hard ZA18 core in stainless Damascus cladding for added toughness and visual appeal. The nakiri profile - flat edge, squared tip, tall blade - is designed for the push-cut technique used in Japanese vegetable prep. This model pairs the ZA18 core with a full-tang brown pakka wood Western handle, making it a comfortable crossover for cooks who prefer a familiar grip with Japanese blade performance.\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\u003c\/li\u003e\n\u003cli\u003eHone regularly on a ceramic or leather strop\u003c\/li\u003e\n\u003cli\u003eSharpen on Japanese water stones (1000\/3000 grit)\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":39872091881550,"sku":"T ZA18 Brown Nakiri","price":252.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0261\/1819\/3230\/products\/image_28a31584-37cb-4385-98a9-5b51398de6a7.jpg?v=1679897725"},{"product_id":"hinokuni-shirogami-1-petty-knife-150mm","title":"Hinokuni Shirogami #1 Petty Knife 150mm Kurouchi Cherry Wood Handle Made in Japan","description":"\u003ch2\u003eExperience Shirogami #1 - Pure Carbon Steel from a Young Japanese Blacksmith\u003c\/h2\u003e\u003cp\u003eThe Hinokuni Shirogami #1 Petty Knife 150mm is hand-forged in Kumamoto Prefecture by Hinokuni-san, a 31-year-old blacksmith who recently established his own forge after apprenticing under the renowned Nishida-san. Forged from Shirogami #1 - one of the purest carbon steels available - this petty knife takes an exceptionally fine edge and is a joy to sharpen. The kurouchi finish and cherry oval handle give it a distinctly traditional Japanese character.\u003c\/p\u003e\u003ch2\u003eThe Specs\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eSteel: Shirogami #1 (White #1) carbon steel core, iron cladding - San Mai, hammer forged\u003c\/li\u003e\n\u003cli\u003eFinish: Kurouchi (blacksmith finish)\u003c\/li\u003e\n\u003cli\u003eBlade length: 152mm | Overall length: 280mm | Blade height at heel: 41.4mm | Spine: 2.9mm | Weight: 108g\u003c\/li\u003e\n\u003cli\u003eEdge grind: Even double bevel (50\/50)\u003c\/li\u003e\n\u003cli\u003eHandle: Cherry oval with black resin ferrule\u003c\/li\u003e\n\u003cli\u003eOrigin: Kumamoto Prefecture, Japan\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eWhy This Knife Works\u003c\/h2\u003e\u003cp\u003eShirogami #1 is a very pure carbon steel - almost identical to Aogami #1 except without chromium or tungsten. That purity means it forms an exceptionally fine grain structure at the edge, allowing it to reach a level of sharpness that stainless steels simply cannot match. It sharpens quickly and easily on Japanese water stones and responds beautifully to stropping. The trade-off is reactivity - Shirogami #1 will develop a patina with use and must be wiped dry after every use to prevent rust. For cooks who want the absolute finest edge on a petty knife and are willing to give it proper care, this is the choice. The kurouchi finish on the cladding adds a layer of protection and gives the knife its raw, hand-forged character.\u003c\/p\u003e\u003ch2\u003eCare and Maintenance\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eHand wash only - never dishwasher\u003c\/li\u003e\n\u003cli\u003eWipe dry immediately after every use - reactive carbon steel will rust if left wet\u003c\/li\u003e\n\u003cli\u003eA natural patina will develop with use - this is normal and protective\u003c\/li\u003e\n\u003cli\u003eSharpen on Japanese water stones - takes an exceptional edge with minimal effort\u003c\/li\u003e\n\u003cli\u003eApply a light coat of camellia oil if storing for extended periods\u003c\/li\u003e\n\u003cli\u003eStore on a magnetic strip or in a saya sheath to protect the edge\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Chef \u0026 a knife","offers":[{"title":"Default Title","offer_id":39872319914062,"sku":"Hinokuni Shiro Kuro Petty 150","price":149.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0261\/1819\/3230\/products\/image_96010ec5-4683-4db1-8aec-ed1ffc38aaa0.jpg?v=1656397343"},{"product_id":"hinokuni-shirogami-1-nakiri-knife-210mm-cherry-wood-handle-made-in-japan","title":"Hinokuni Shirogami #1 Nakiri Knife 210mm Kurouchi Cherry Wood Handle Made in Japan","description":"\u003ch2\u003eExperience Shirogami #1 - Pure Carbon Steel from a Young Japanese Blacksmith\u003c\/h2\u003e\u003cp\u003eThe Hinokuni Shirogami #1 Nakiri Knife 210mm is hand-forged in Kumamoto Prefecture by Hinokuni-san, a young blacksmith who recently established his own forge after apprenticing under the renowned Nishida-san. Forged from Shirogami #1 - one of the purest carbon steels available - this nakiri takes an exceptionally fine edge and is a joy to sharpen. The kurouchi finish and cherry oval handle give it a distinctly traditional Japanese character.\u003c\/p\u003e\u003ch2\u003eThe Specs\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eSteel: Shirogami #1 (White #1) carbon steel core, iron cladding - San Mai, hammer forged\u003c\/li\u003e\n\u003cli\u003eFinish: Kurouchi (blacksmith finish)\u003c\/li\u003e\n\u003cli\u003eBlade length: 210mm | Blade height at heel: 53mm | Spine: 2.9mm | Weight: 108g\u003c\/li\u003e\n\u003cli\u003eEdge grind: Even double bevel (50\/50)\u003c\/li\u003e\n\u003cli\u003eHandle: Cherry oval with black resin ferrule\u003c\/li\u003e\n\u003cli\u003eOrigin: Kumamoto Prefecture, Japan\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eWhy This Knife Works\u003c\/h2\u003e\u003cp\u003eShirogami #1 is a very pure carbon steel - almost identical to Aogami #1 except without chromium or tungsten. That purity means it forms an exceptionally fine grain structure at the edge, allowing it to reach a level of sharpness that stainless steels simply cannot match. The nakiri profile - flat edge, squared tip, tall blade - is designed for the push-cut technique used in Japanese vegetable prep. At 210mm it covers most cutting board tasks efficiently. The kurouchi finish on the cladding adds a layer of protection and gives the knife its raw, hand-forged character. Reactive steel - wipe dry after every 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\u003eWipe dry immediately after every use - reactive carbon steel will rust if left wet\u003c\/li\u003e\n\u003cli\u003eA natural patina will develop with use - this is normal and protective\u003c\/li\u003e\n\u003cli\u003eSharpen on Japanese water stones - takes an exceptional edge with minimal effort\u003c\/li\u003e\n\u003cli\u003eApply a light coat of camellia oil if storing for extended periods\u003c\/li\u003e\n\u003cli\u003eStore on a magnetic strip or in a saya sheath to protect the edge\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Chef \u0026 a knife","offers":[{"title":"Default Title","offer_id":39872323518542,"sku":"Hinokuni Shiro Kuro Nakiri210","price":252.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0261\/1819\/3230\/products\/image_70fa4855-d9af-4f71-a115-c5d673b55721.jpg?v=1679909742"},{"product_id":"tsunehisa-aogami-super-stainless-clad-santoku-knife-180mm-brown-pakka","title":"Tsunehisa Aogami Super Stainless Clad Santoku Knife 180mm Brown Pakka Wood Handle","description":"\u003ch2\u003eExperience Aogami Super Carbon Steel with Stainless Cladding for Everyday Performance\u003c\/h2\u003e\u003ch2\u003eThe Specs\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eSteel: Aogami Super (Blue Super) carbon core, stainless cladding (San Mai), 63-64 HRC\u003c\/li\u003e\n\u003cli\u003eBlade length: 180mm | Total length: 305mm | Weight: 161.7g\u003c\/li\u003e\n\u003cli\u003eEdge grind: Even 50\/50 double bevel\u003c\/li\u003e\n\u003cli\u003eHandle: Brown pakkawood with stainless steel bolster (Western style)\u003c\/li\u003e\n\u003cli\u003eNote: Reactive carbon core - wipe dry immediately after use\u003c\/li\u003e\n\u003cli\u003eOrigin: Japan\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eThe Santoku\u003c\/h2\u003e\u003cp\u003eAogami Super is the pinnacle of Japanese carbon steel - it takes a keener edge than any stainless steel, holds that edge longer under hard use, and sharpens back to razor-sharp on Japanese water stones with minimal effort. At 63-64 HRC it is significantly harder than VG10 or ZA18. In this San Mai construction, the Aogami Super core is clad on both sides with stainless steel - protecting the body of the blade from corrosion while leaving the edge exposed to deliver the full cutting performance of carbon steel. The stainless cladding makes this a more practical daily-use option than a fully reactive carbon blade, while retaining all the edge performance of Aogami Super. The santoku profile handles meat, fish, and vegetables with equal confidence. The brown pakkawood handle is durable and moisture-resistant. Made in Japan by Tsunehisa.\u003c\/p\u003e\u003ch2\u003eCare \u0026amp; Maintenance\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eHand wash only - never dishwasher\u003c\/li\u003e\n\u003cli\u003eWipe dry immediately after use - reactive carbon core will rust if left wet\u003c\/li\u003e\n\u003cli\u003eA natural patina will develop on the edge with use - this is normal\u003c\/li\u003e\n\u003cli\u003eSharpen on Japanese water stones - takes an exceptional edge\u003c\/li\u003e\n\u003cli\u003eApply a light coat of food-safe oil if storing for extended periods\u003c\/li\u003e\n\u003cli\u003eStore on a magnetic strip or in a knife block to protect the edge\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Chef \u0026 a knife","offers":[{"title":"Default Title","offer_id":39872327286862,"sku":"T AS Kuro Tsutine Brown Santoku180","price":236.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0261\/1819\/3230\/products\/image_5057fdb2-cfe7-4eb0-a167-35014de2dbda.jpg?v=1656398412"},{"product_id":"tsunehisa-aogami-super-kuro-tsuchime-santoku-knife-180mm-red-pakka","title":"Tsunehisa Aogami Super Kuro Tsuchime Santoku Knife 180mm Red Pakka Wood","description":"\u003ch2\u003eExperience Aogami Super with a Kurouchi Finish and Bold Red Handle\u003c\/h2\u003e\u003ch2\u003eThe Specs\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eSteel: Aogami Super (Blue Super) carbon steel, San Mai, 63-64 HRC\u003c\/li\u003e\n\u003cli\u003eFinish: Kurouchi (blacksmith's finish) with tsuchime hammering - rustic, reduces drag\u003c\/li\u003e\n\u003cli\u003eBlade length: 180mm | Total length: 305mm | Weight: 161.7g\u003c\/li\u003e\n\u003cli\u003eEdge grind: Even 50\/50 double bevel\u003c\/li\u003e\n\u003cli\u003eHandle: Red pakkawood with stainless steel bolster (Western style)\u003c\/li\u003e\n\u003cli\u003eNote: Reactive steel - wipe dry immediately after use\u003c\/li\u003e\n\u003cli\u003eOrigin: Japan\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eThe Kurouchi Difference\u003c\/h2\u003e\u003cp\u003eAogami Super is the pinnacle of Japanese carbon steel - it takes a keener edge than any stainless steel, holds that edge longer under hard use, and sharpens back to razor-sharp on Japanese water stones with minimal effort. At 63-64 HRC it is significantly harder than VG10 or ZA18. The kurouchi finish is the raw blacksmith's finish left on the blade after forging - darker, more rustic, and more characterful than a polished blade. It provides a degree of natural protection to the reactive carbon steel and develops a unique patina with use. Combined with the tsuchime hammered texture, it reduces drag and prevents food from sticking to the flat. The red pakkawood handle is the standout detail - bold and distinctive. The trade-off for this performance is reactivity - wipe dry after every use and a natural patina will develop that protects the steel. Made in Japan by Tsunehisa.\u003c\/p\u003e\u003ch2\u003eCare \u0026amp; Maintenance\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eHand wash only - never dishwasher\u003c\/li\u003e\n\u003cli\u003eWipe dry immediately after use - reactive steel will rust if left wet\u003c\/li\u003e\n\u003cli\u003eA natural patina will develop with use - this is normal and protects the steel\u003c\/li\u003e\n\u003cli\u003eSharpen on Japanese water stones - takes an exceptional edge\u003c\/li\u003e\n\u003cli\u003eApply a light coat of food-safe oil if storing for extended periods\u003c\/li\u003e\n\u003cli\u003eStore on a magnetic strip or in a knife block to protect the edge\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Chef \u0026 a knife","offers":[{"title":"Default Title","offer_id":39872328400974,"sku":"T AS Kuro Tsutime Red Santoku180","price":236.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0261\/1819\/3230\/products\/image_84066446-345a-43dd-a82f-c24332183021.jpg?v=1656397691"},{"product_id":"tsunehisa-aogami-super-kuro-tsuchime-gyuto-knife-210mm-red-pakka","title":"Tsunehisa Aogami Super Kuro Tsuchime Gyuto Knife 210mm Red Pakka Wood Handle - Made in Japan","description":"\u003ch2\u003eExperience Aogami Super with a Kurouchi Finish and Bold Red Handle\u003c\/h2\u003e\n\u003cp\u003eThe Tsunehisa Aogami Super Kuro Tsuchime Gyuto 210mm in Red Pakka is made in Japan from Aogami Super (Blue Super) steel - the same exceptional carbon steel performance with a kurouchi (blacksmith's finish) blade and vibrant red pakkawood handle for a knife that looks as striking as it cuts.\u003c\/p\u003e\n\u003ch2\u003eThe Specs\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eSteel: Aogami Super (Blue Super) carbon steel - 63 HRC\u003c\/li\u003e\n\u003cli\u003eFinish: Kurouchi (blacksmith's finish) with tsuchime hammering - rustic, reduces drag\u003c\/li\u003e\n\u003cli\u003eBlade length: 210mm | Double bevel\u003c\/li\u003e\n\u003cli\u003eEdge grind: Even 50\/50 double bevel\u003c\/li\u003e\n\u003cli\u003eHandle: Red pakkawood (Western Yo style)\u003c\/li\u003e\n\u003cli\u003eNote: Reactive steel - wipe dry immediately after use\u003c\/li\u003e\n\u003cli\u003eOrigin: Japan\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eThe Kurouchi Difference\u003c\/h2\u003e\n\u003cp\u003eThe kurouchi finish is the raw blacksmith's finish left on the blade after forging - darker, more rustic, and more characterful than a polished blade. It provides a degree of natural protection to the reactive carbon steel and develops a unique patina with use. Combined with the tsuchime hammered texture, it reduces drag and prevents food from sticking to the flat. Aogami Super takes a keener edge than any stainless steel and holds it longer under hard use. The red handle is the standout detail - bold and distinctive. Made in Japan by Tsunehisa.\u003c\/p\u003e\n\u003ch2\u003eCare \u0026amp; Maintenance\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eHand wash only - never dishwasher\u003c\/li\u003e\n\u003cli\u003eWipe dry immediately after use - reactive steel will rust if left wet\u003c\/li\u003e\n\u003cli\u003eA natural patina will develop with use - this is normal and protects the steel\u003c\/li\u003e\n\u003cli\u003eSharpen on Japanese water stones - takes an exceptional edge\u003c\/li\u003e\n\u003cli\u003eApply a light coat of food-safe oil if storing for extended periods\u003c\/li\u003e\n\u003cli\u003eStore on a magnetic strip or in a knife block to protect the edge\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Chef \u0026 a knife","offers":[{"title":"Default Title","offer_id":39872328597582,"sku":"T AS Kuro Tsutime Red Gyuto210","price":257.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0261\/1819\/3230\/products\/image_c4aee489-ec43-470e-a625-dba374bf4dbf.jpg?v=1656397519"},{"product_id":"tsunehisa-aus8-tsuchime-sujihiki-knife-270mm-brown-pakka","title":"Tsunehisa AUS-8 Tsuchime Sujihiki Knife 270mm Brown Pakka Wood","description":"\u003ch2\u003eExperience AUS-8 Stainless Steel in a Long-Reach Sujihiki Built for Slicing\u003c\/h2\u003e\u003cp\u003eThe Tsunehisa AUS-8 Tsuchime Sujihiki 270mm is made in Japan using a nimai (2-layer) construction - a harder AUS-8 core forge-welded to a softer stainless cladding, finished with a tsuchime hammered surface that reduces drag through the cut.\u003c\/p\u003e\u003ch2\u003eThe Specs\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eSteel: AUS-8 stainless core, nimai (2-layer) construction - 58-60 HRC\u003c\/li\u003e\n\u003cli\u003eFinish: Tsuchime (hammered) - reduces drag and food sticking\u003c\/li\u003e\n\u003cli\u003eBlade length: 270mm | Blade height: 43.5mm | Spine: 2mm | Weight: 169g\u003c\/li\u003e\n\u003cli\u003eEdge grind: Double bevel (50\/50)\u003c\/li\u003e\n\u003cli\u003eHandle: Brown pakkawood, 114mm handle length\u003c\/li\u003e\n\u003cli\u003eOrigin: Japan\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eThe Japanese Slicer\u003c\/h2\u003e\u003cp\u003eAUS-8 is a high-chromium Japanese stainless steel from Aichi steelworks - corrosion-resistant, easy to sharpen, and a practical everyday performer. In nimai construction, the harder AUS-8 core is supported by a softer stainless layer that adds toughness and protects the edge geometry. At 270mm, this Sujihiki gives maximum reach for slicing large proteins, whole fish, and roasts in a single clean pull-stroke. The tsuchime hammered finish creates air pockets that reduce drag and prevent food from sticking to the flat. A practical, no-fuss Japanese slicer made in Japan by Tsunehisa.\u003c\/p\u003e\u003ch2\u003eCare and Maintenance\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eHand wash only - dry immediately\u003c\/li\u003e\n\u003cli\u003eHone regularly on a ceramic or fine honing rod\u003c\/li\u003e\n\u003cli\u003eSharpen on Japanese water stones\u003c\/li\u003e\n\u003cli\u003eStore on a magnetic strip or in a knife block to protect the edge\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Chef \u0026 a knife","offers":[{"title":"Default Title","offer_id":39872479199310,"sku":"T AUS 8 P Tsutime Brown Suji270","price":273.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0261\/1819\/3230\/products\/image_7660376f-902b-44e6-851c-adb1ed578f23.jpg?v=1656399382"},{"product_id":"tsunehisa-aus8-tsuchime-santoku-knife-180mm-brown-pakka","title":"Tsunehisa AUS-8 Tsuchime Santoku Knife 180mm Brown Pakka Wood - Made in Japan","description":"\u003ch2\u003eExperience AUS-8 Stainless Steel in an Everyday Santoku\u003c\/h2\u003e\u003cp\u003eThe Tsunehisa AUS-8 Tsuchime Santoku 180mm is made in Japan using a nimai (2-layer) construction - a harder AUS-8 core forge-welded to a softer stainless cladding, finished with a tsuchime hammered surface that reduces drag and food sticking.\u003c\/p\u003e\u003ch2\u003eThe Specs\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eSteel: AUS-8 stainless core, nimai (2-layer) construction - 58-60 HRC\u003c\/li\u003e\n\u003cli\u003eFinish: Tsuchime (hammered) - reduces drag and food sticking\u003c\/li\u003e\n\u003cli\u003eBlade length: 180mm | Spine: 2mm | Weight: 159g\u003c\/li\u003e\n\u003cli\u003eEdge grind: Double bevel (50\/50)\u003c\/li\u003e\n\u003cli\u003eHandle: Brown pakkawood, 114mm handle length\u003c\/li\u003e\n\u003cli\u003eOrigin: Japan\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eThe Santoku\u003c\/h2\u003e\u003cp\u003eAUS-8 is a high-chromium Japanese stainless steel from Aichi steelworks - corrosion-resistant, easy to sharpen, and a practical everyday performer. In nimai construction, the harder AUS-8 core is supported by a softer stainless layer that adds toughness and protects the edge geometry. The santoku profile - flat edge, wide blade, rounded tip - handles meat, fish, and vegetables with equal confidence. At 180mm it covers most daily prep tasks efficiently. The tsuchime hammered finish reduces drag and prevents food from sticking. A practical, no-fuss Japanese santoku made in Japan by Tsunehisa.\u003c\/p\u003e\u003ch2\u003eCare and Maintenance\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eHand wash only - dry immediately\u003c\/li\u003e\n\u003cli\u003eHone regularly on a ceramic or fine honing rod\u003c\/li\u003e\n\u003cli\u003eSharpen on Japanese water stones\u003c\/li\u003e\n\u003cli\u003eStore on a magnetic strip or in a knife block to protect the edge\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Chef \u0026 a knife","offers":[{"title":"Default Title","offer_id":39872492437582,"sku":"T AUS 8 Tsutime Brown Santoku180","price":221.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0261\/1819\/3230\/products\/image_85b749a3-8d51-4ba8-95a5-2ecfeced8ed2.jpg?v=1656399057"},{"product_id":"tsunehisa-aus8-tsuchime-gyuto-knife-180mm-brown-pakka","title":"Tsunehisa AUS-8 Tsuchime Gyuto Knife 180mm Brown Pakka Wood","description":"\u003ch2\u003eExperience AUS-8 Stainless Steel in a Compact Everyday Gyuto\u003c\/h2\u003e\u003cp\u003eThe Tsunehisa AUS-8 Tsuchime Gyuto 180mm is made in Japan using a nimai (2-layer) construction - a harder AUS-8 core forge-welded to a softer stainless cladding, finished with a tsuchime hammered surface that reduces drag and food sticking.\u003c\/p\u003e\u003ch2\u003eThe Specs\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eSteel: AUS-8 stainless core, nimai (2-layer) construction - 58-60 HRC\u003c\/li\u003e\n\u003cli\u003eFinish: Tsuchime (hammered) - reduces drag and food sticking\u003c\/li\u003e\n\u003cli\u003eBlade length: 180mm | Spine: 2mm | Weight: 159g\u003c\/li\u003e\n\u003cli\u003eEdge grind: Double bevel (50\/50)\u003c\/li\u003e\n\u003cli\u003eHandle: Brown pakkawood, 114mm handle length\u003c\/li\u003e\n\u003cli\u003eOrigin: Japan\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eThe Gyuto\u003c\/h2\u003e\u003cp\u003eAUS-8 is a high-chromium Japanese stainless steel from Aichi steelworks - corrosion-resistant, easy to sharpen, and a practical everyday performer. In nimai construction, the harder AUS-8 core is supported by a softer stainless layer that adds toughness and protects the edge geometry. The gyuto is Japan's all-purpose chef's knife - a curved blade designed for rocking cuts through vegetables, proteins, and herbs. At 180mm it is the most compact gyuto size, ideal for smaller hands or tighter bench space. The tsuchime hammered finish reduces drag and prevents food from sticking. Made in Japan by Tsunehisa.\u003c\/p\u003e\u003ch2\u003eCare and Maintenance\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eHand wash only - dry immediately\u003c\/li\u003e\n\u003cli\u003eHone regularly on a ceramic or fine honing rod\u003c\/li\u003e\n\u003cli\u003eSharpen on Japanese water stones\u003c\/li\u003e\n\u003cli\u003eStore on a magnetic strip or in a knife block to protect the edge\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Chef \u0026 a knife","offers":[{"title":"Default Title","offer_id":39872496435278,"sku":"T AUS 8 Tsutime Brown Gyuto180","price":221.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0261\/1819\/3230\/products\/image_72ae03f3-4b5d-4a71-a37e-959e9a60b443.jpg?v=1656398616"},{"product_id":"tsunehisa-aus8-tsuchime-kiritsuke-knife-210mm-brown-pakka","title":"Tsunehisa AUS-8 Tsuchime Kiritsuke Knife 210mm Brown Pakka Wood","description":"\u003ch2\u003eExperience AUS-8 Stainless Steel in a Striking Kiritsuke Profile\u003c\/h2\u003e\u003cp\u003eThe Tsunehisa AUS-8 Tsuchime Kiritsuke 210mm is made in Japan using a nimai (2-layer) construction - a harder AUS-8 core forge-welded to a softer stainless cladding, finished with a tsuchime hammered surface. The kiritsuke profile combines the flat edge of a nakiri with the pointed tip of a gyuto - a hybrid blade for cooks who want one knife that does everything.\u003c\/p\u003e\u003ch2\u003eThe Specs\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eSteel: AUS-8 stainless core, nimai (2-layer) construction - 58-60 HRC\u003c\/li\u003e\n\u003cli\u003eFinish: Tsuchime (hammered) - reduces drag and food sticking\u003c\/li\u003e\n\u003cli\u003eBlade length: 210mm | Spine: 2mm | Weight: 159g\u003c\/li\u003e\n\u003cli\u003eEdge grind: Double bevel (50\/50)\u003c\/li\u003e\n\u003cli\u003eHandle: Brown pakkawood, 114mm handle length\u003c\/li\u003e\n\u003cli\u003eOrigin: Japan\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eThe Kiritsuke\u003c\/h2\u003e\u003cp\u003eAUS-8 is a high-chromium Japanese stainless steel from Aichi steelworks - corrosion-resistant, easy to sharpen, and a practical everyday performer. The kiritsuke is traditionally a single-bevel knife reserved for executive chefs in Japan - this double-bevel version makes the distinctive angled tip profile accessible to all cooks. The flat edge excels at push cuts through vegetables while the pointed tip handles detail work and protein slicing. At 210mm it is a versatile all-rounder. The tsuchime hammered finish reduces drag and prevents food from sticking. Made in Japan by Tsunehisa.\u003c\/p\u003e\u003ch2\u003eCare and Maintenance\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eHand wash only - dry immediately\u003c\/li\u003e\n\u003cli\u003eHone regularly on a ceramic or fine honing rod\u003c\/li\u003e\n\u003cli\u003eSharpen on Japanese water stones\u003c\/li\u003e\n\u003cli\u003eStore on a magnetic strip or in a knife block to protect the edge\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Chef \u0026 a knife","offers":[{"title":"Default Title","offer_id":39872504266830,"sku":"T AUS 8 P Tsutime Brown Kiritsuke210","price":284.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0261\/1819\/3230\/products\/image_eb3ee86b-0ce8-4bac-ab3e-9f827e7e7ca6.jpg?v=1656398850"},{"product_id":"tsunehisa-vg10-damascus-santoku-knife-180mm-red-pakka","title":"Tsunehisa VG10 33-Layer Damascus Santoku 180mm Red Pakka Wood Handle Made in Japan","description":"\u003ch2\u003eExperience VG10 33-Layer Damascus in a Versatile Santoku with a Striking Red Pakka Handle\u003c\/h2\u003e\u003ch2\u003eThe Specs\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eSteel: VG10 stainless core, 33-layer Damascus cladding, 60-62 HRC\u003c\/li\u003e\n\u003cli\u003eBlade length: 180mm | Blade height: 40mm | Spine: 2mm | Weight: 175g\u003c\/li\u003e\n\u003cli\u003eEdge grind: Even 50\/50 double bevel\u003c\/li\u003e\n\u003cli\u003eHandle: Red pakkawood with stainless steel ferrule (Western style)\u003c\/li\u003e\n\u003cli\u003eOrigin: Japan\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eThe Santoku\u003c\/h2\u003e\u003cp\u003eVG10 is one of the most trusted stainless steels in Japanese knife making - a high-carbon, high-chromium alloy with added cobalt and vanadium that delivers excellent edge retention, corrosion resistance, and ease of sharpening. At 60-62 HRC it holds a keen working edge through daily prep while remaining practical to maintain on Japanese water stones. The 33-layer Damascus cladding is mirror-finished and hammered to create a flowing, wave-like pattern that makes each blade visually unique - and adds structural support to the core. The santoku profile handles meat, fish, and vegetables with equal confidence. The name translates as three virtues. At 180mm it covers most daily prep tasks efficiently. The red pakkawood handle is a durable, moisture-resistant material that develops character with use. Handmade in Japan.\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\u003c\/li\u003e\n\u003cli\u003eHone regularly on a ceramic rod or leather strop\u003c\/li\u003e\n\u003cli\u003eSharpen on Japanese water stones (1000\/3000 grit)\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":39872508264526,"sku":"T VG10 33layer Red Santoku 180","price":252.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0261\/1819\/3230\/products\/image_902f3fc5-d5e9-4842-82d1-a1b597aed52f.jpg?v=1656405978"},{"product_id":"tsunehisa-aogami-super-gyuto-knife-210mm-brown-pakka-2","title":"Tsunehisa Aogami Super Gyuto 210mm Brown Pakka Wood Handle - Made in Japan","description":"\u003ch2\u003eExperience Aogami Super - Japan's Most Revered Carbon Steel\u003c\/h2\u003e\u003cp\u003eThe Tsunehisa Aokami Super Gyuto 210mm is made in Japan from Aogami Super (Blue Super) steel - the highest grade of Hitachi's blue paper steel series, capable of achieving extreme hardness and holding a razor-sharp edge longer than almost any other carbon steel available.\u003c\/p\u003e\u003ch2\u003eThe Specs\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eSteel: Aogami Super (Blue Super) carbon steel - 58-59 HRC\u003c\/li\u003e\n\u003cli\u003eFinish: Hammered tsuchime cladding - reduces drag and food sticking\u003c\/li\u003e\n\u003cli\u003eBlade length: 210mm | Double bevel\u003c\/li\u003e\n\u003cli\u003eEdge grind: Even 50\/50 double bevel\u003c\/li\u003e\n\u003cli\u003eHandle: Brown pakkawood (Western Yo style)\u003c\/li\u003e\n\u003cli\u003eNote: Reactive steel - wipe dry immediately after use\u003c\/li\u003e\n\u003cli\u003eOrigin: Japan\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eThe Carbon Steel Difference\u003c\/h2\u003e\u003cp\u003eAogami Super is the pinnacle of Japanese carbon steel - it takes a keener edge than any stainless steel, holds that edge longer under hard use, and sharpens back to razor-sharp on Japanese water stones with minimal effort. The trade-off is reactivity - it will develop a patina with use and must be wiped dry after washing to prevent rust. For cooks who want the absolute best cutting performance and are willing to give their knife a little extra care, Aogami Super is the answer. The hammered tsuchime cladding reduces drag and prevents food from sticking to the flat. Made in Japan by Tsunehisa.\u003c\/p\u003e\u003ch2\u003eCare \u0026amp; Maintenance\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eHand wash only - never dishwasher\u003c\/li\u003e\n\u003cli\u003eWipe dry immediately after use - reactive steel will rust if left wet\u003c\/li\u003e\n\u003cli\u003eA natural patina will develop with use - this is normal and protects the steel\u003c\/li\u003e\n\u003cli\u003eSharpen on Japanese water stones - takes an exceptional edge\u003c\/li\u003e\n\u003cli\u003eApply a light coat of food-safe oil if storing for extended periods\u003c\/li\u003e\n\u003cli\u003eStore on a magnetic strip or in a knife block to protect the edge\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Chef \u0026 a knife","offers":[{"title":"Default Title","offer_id":39873996030030,"sku":"T AS P Tsutime Brown Gyuto210","price":252.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0261\/1819\/3230\/products\/image_dd6f0401-50e6-4804-a26a-bb4e8c27630e.jpg?v=1656397956"},{"product_id":"tsunehisa-aokami-super-gyuto-240mm-brown-pakka","title":"Tsunehisa Aogami Super Gyuto 240mm Brown Pakka Wood Handle - Made in Japan","description":"\u003ch2\u003eExperience Aogami Super at Maximum Gyuto Length\u003c\/h2\u003e\n\u003cp\u003eThe Tsunehisa Aokami Super Gyuto 240mm is made in Japan from Aogami Super (Blue Super) steel - the highest grade of Hitachi's blue paper steel series, in the longer 240mm blade for cooks who want maximum reach and the absolute best cutting performance from a carbon steel gyuto.\u003c\/p\u003e\n\u003ch2\u003eThe Specs\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eSteel: Aogami Super (Blue Super) carbon steel - 63 HRC\u003c\/li\u003e\n\u003cli\u003eFinish: Hammered tsuchime cladding - reduces drag and food sticking\u003c\/li\u003e\n\u003cli\u003eBlade length: 240mm | Double bevel\u003c\/li\u003e\n\u003cli\u003eEdge grind: Even 50\/50 double bevel\u003c\/li\u003e\n\u003cli\u003eHandle: Brown pakkawood (Western Yo style)\u003c\/li\u003e\n\u003cli\u003eNote: Reactive steel - wipe dry immediately after use\u003c\/li\u003e\n\u003cli\u003eOrigin: Japan\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eMore Reach. Same Exceptional Edge.\u003c\/h2\u003e\n\u003cp\u003eAogami Super is the pinnacle of Japanese carbon steel - it takes a keener edge than any stainless steel, holds that edge longer under hard use, and sharpens back to razor-sharp on Japanese water stones with minimal effort. At 240mm, this blade covers the full length of large proteins and vegetables in fewer strokes. The hammered tsuchime cladding reduces drag and prevents food from sticking to the flat. Reactive steel - wipe dry after use and a natural patina will develop that protects the steel. Made in Japan by Tsunehisa.\u003c\/p\u003e\n\u003ch2\u003eCare \u0026amp; Maintenance\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eHand wash only - never dishwasher\u003c\/li\u003e\n\u003cli\u003eWipe dry immediately after use - reactive steel will rust if left wet\u003c\/li\u003e\n\u003cli\u003eA natural patina will develop with use - this is normal and protects the steel\u003c\/li\u003e\n\u003cli\u003eSharpen on Japanese water stones - takes an exceptional edge\u003c\/li\u003e\n\u003cli\u003eApply a light coat of food-safe oil if storing for extended periods\u003c\/li\u003e\n\u003cli\u003eStore on a magnetic strip or in a knife block to protect the edge\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Chef \u0026 a knife","offers":[{"title":"Default Title","offer_id":39874003566670,"sku":"T AS P Tsutime Brown Gyuto240","price":273.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0261\/1819\/3230\/products\/image_24f23df3-0193-4b12-8a9b-e7cce38c375e.jpg?v=1656398060"},{"product_id":"kitchen-knives-id-nakiri-165mm-kurouchi-amboyna-burl-rosewood-handle","title":"Kitchen Knives ID Nakiri 165mm Kurouchi - Gold Amboyna Burl \u0026 Rosewood Handle with Brass Spacer","description":"\u003cp\u003e\u003cstrong\u003eExperience Indonesian Blacksmithing in a Kurouchi Nakiri\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eThe Kitchen Knives ID Nakiri 165mm Kurouchi is hand-forged in Magetan, East Java, Indonesia. High-carbon steel, hardened to 60-62 HRC, with a kurouchi finish and a golden amboyna burl and rosewood octagonal handle with brass spacer. Saya included. A premium, characterful vegetable knife built using traditional techniques by local Indonesian blacksmiths.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eThe Specs\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eSteel: High-carbon steel\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: 165mm\u003c\/li\u003e\n\u003cli\u003eBlade height: 60mm\u003c\/li\u003e\n\u003cli\u003eSpine thickness: 2mm\u003c\/li\u003e\n\u003cli\u003eHandle: Golden amboyna burl and rosewood, octagonal WA style, brass spacer, 140mm\u003c\/li\u003e\n\u003cli\u003eSaya: Included\u003c\/li\u003e\n\u003cli\u003eOrigin: Magetan, East Java, Indonesia\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e\u003cstrong\u003eThe Kitchen Knives ID Difference\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eKitchen Knives ID is a Magetan-based knife platform founded by Omar - a knife maker who works alongside local blacksmiths and craftsmen in East Java to produce handmade knives using traditional forging techniques. The platform also supports and showcases other experienced Indonesian knife makers, making each knife a genuine product of local craft tradition. The kurouchi finish is left intact from the forge, giving the blade a raw, honest character. The nakiri's flat rectangular blade is purpose-built for vegetables, with a tall 60mm blade height for full knuckle clearance. The golden amboyna burl and rosewood handle with brass spacer elevates this nakiri into premium territory - each handle unique due to the natural figuring of the burl wood.\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 - high-carbon steel 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 in the included saya when not in use\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Chef \u0026 a knife","offers":[{"title":"Default Title","offer_id":39960411275342,"sku":"nakiri170","price":166.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0261\/1819\/3230\/products\/image_2021-12-02_110023_1638417843441_resized1024.png?v=1660830538"},{"product_id":"kitchen-knives-id-nakiri-180mm-kurouchi-tsuchime-jatiwood-handle","title":"Kitchen Knives ID Nakiri 180mm Kurouchi Tsuchime - Full Jatiwood Handle","description":"\u003cp\u003e\u003cstrong\u003eExperience Indonesian Blacksmithing in a Kurouchi Tsuchime Nakiri\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eThe Kitchen Knives ID Nakiri 180mm Kurouchi Tsuchime is hand-forged in Magetan, East Java, Indonesia. High-carbon steel, hardened to approximately 60 HRC, with a kurouchi tsuchime (hammered) finish and a full jatiwood oval handle. Saya included. A bold, characterful vegetable knife built using traditional techniques by local Indonesian blacksmiths.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eThe Specs\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eSteel: High-carbon steel\u003c\/li\u003e\n\u003cli\u003eHardness: Approximately 60 HRC\u003c\/li\u003e\n\u003cli\u003eFinish: Kurouchi tsuchime (hammered)\u003c\/li\u003e\n\u003cli\u003eBlade length: 180mm\u003c\/li\u003e\n\u003cli\u003eBlade height: 53mm\u003c\/li\u003e\n\u003cli\u003eSpine thickness: 2mm\u003c\/li\u003e\n\u003cli\u003eHandle: Full jatiwood, oval, 135mm\u003c\/li\u003e\n\u003cli\u003eSaya: Included\u003c\/li\u003e\n\u003cli\u003eOrigin: Magetan, East Java, Indonesia\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e\u003cstrong\u003eThe Kitchen Knives ID Difference\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eKitchen Knives ID is a Magetan-based knife platform founded by Omar - a knife maker who works alongside local blacksmiths and craftsmen in East Java to produce handmade knives using traditional forging techniques. The platform also supports and showcases other experienced Indonesian knife makers, making each knife a genuine product of local craft tradition. The kurouchi tsuchime finish combines the raw blacksmith's finish with hand-hammered dimples across the blade - reducing drag and preventing food from sticking while adding striking visual texture. The nakiri's flat rectangular blade is purpose-built for vegetables, with a tall 53mm blade height for full knuckle clearance. The full jatiwood oval handle is warm, grippy, and distinctly Indonesian.\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 - high-carbon steel 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 in the included saya when not in use\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Chef \u0026 a knife","offers":[{"title":"Default Title","offer_id":39960437653582,"sku":"cleavernakiri180","price":166.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0261\/1819\/3230\/files\/70C2CC81-1A64-4C16-B79E-90E2AFE5EB11.jpg?v=1781619542"},{"product_id":"tsunehisa-vg10-damascus-nakiri-180mm-brown-pakka","title":"Tsunehisa VG10 33-Layer Damascus Steel Nakiri 180mm Brown Pakka Wood Handle - Made in Japan","description":"\u003ch2\u003eExperience VG10 33-Layer Damascus in a Dedicated Vegetable Knife with a Classic Brown Pakka Handle\u003c\/h2\u003e\u003ch2\u003eThe Specs\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eSteel: VG10 stainless core, 33-layer Damascus cladding, 60-62 HRC\u003c\/li\u003e\n\u003cli\u003eBlade length: 180mm | Blade height: 40mm | Spine: 2mm | Weight: 175g\u003c\/li\u003e\n\u003cli\u003eEdge grind: Even 50\/50 double bevel\u003c\/li\u003e\n\u003cli\u003eHandle: Brown pakkawood with stainless steel ferrule (Western style)\u003c\/li\u003e\n\u003cli\u003eOrigin: Japan\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eThe Nakiri\u003c\/h2\u003e\u003cp\u003eVG10 is one of the most trusted stainless steels in Japanese knife making - a high-carbon, high-chromium alloy with added cobalt and vanadium that delivers excellent edge retention, corrosion resistance, and ease of sharpening. At 60-62 HRC it holds a keen working edge through daily prep while remaining practical to maintain on Japanese water stones. The 33-layer Damascus cladding is mirror-finished and hammered to create a flowing, wave-like pattern that makes each blade visually unique - and adds structural support to the core. The nakiri is Japan's dedicated vegetable knife - a flat-edged, rectangular blade designed for push cuts through vegetables with no rocking and no forward motion. The flat profile ensures full contact with the board on every stroke, producing clean, even cuts through root vegetables, leafy greens, and herbs. At 180mm it handles most vegetable prep efficiently. The brown pakkawood handle is a durable, moisture-resistant material that pairs naturally with the Damascus blade. Handmade in Japan.\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\u003c\/li\u003e\n\u003cli\u003eHone regularly on a ceramic rod or leather strop\u003c\/li\u003e\n\u003cli\u003eSharpen on Japanese water stones (1000\/3000 grit)\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":43791250587939,"sku":"T V10 Dama Tsutime Brown Nakiri","price":242.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0261\/1819\/3230\/products\/image_45dfa233-fbc5-452d-85c1-5b14b4765842.jpg?v=1679897605"},{"product_id":"tsunehisa-g3-nashiji-red-santoku-180mm-made-in-japan","title":"Tsunehisa G3 Nashiji Red Santoku 180mm - Made in Japan","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eThis knife \u003c\/span\u003e\u003cspan\u003eis made by Tsunehisa in Tosa, Japan. They are well known for their outstanding value and use of top-quality steel. In the case of this knife, they have used the highly regarded G3 stainless steel. G3, also known as Silver 3 steel, Ginsanko, or Gin3, is stainless steel made by Hitachi Metals. It is a fine-grained high carbon stainless steel that possesses a similar cutting feel and ease of sharpening to classic carbon steel. Ginsan steel is an excellent stainless steel for forging and it is a very similar alloy to white steel in terms of edge formation and sharpness. We have a great affinity for this stainless alloy for many reasons, including ease of sharpening and general maintenance.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eSantoku offer a nice size and shape; the height of the blade and flat profile make it a great choice for users who prefer push cutting over a rocking style. The edge geometry and grinds are very well executed, resulting in a santoku that will surprise you with its ability to fall through the hardest ingredients.\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe western handle is made from pakkawood. It looks great and feels good in the hand. All around this is a really nice, easy-to-maintain santoku at a very attractive price.\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eBrand: Tsunehisa\u003c\/li\u003e\n\u003cli\u003eConstruction: San Mai, Roll Forged\u003c\/li\u003e\n\u003cli\u003eLocation: Tosa Japan\u003c\/li\u003e\n\u003cli\u003eSteel: Ginsan Stainless Steel\u003c\/li\u003e\n\u003cli\u003eCladding: Stainless Steel\u003c\/li\u003e\n\u003cli\u003eFinish: Nashiji (pear skin)\u003c\/li\u003e\n\u003cli\u003eHandle: Western Pakkawood Scales\u003c\/li\u003e\n\u003cli\u003eEdge Grind: Even 50\/50\u003c\/li\u003e\n\u003cli\u003eWeight: 5.4oz\/156g\u003c\/li\u003e\n\u003cli\u003eBlade Length: 185 mm\u003c\/li\u003e\n\u003cli\u003eOverall Length: 308 mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness at Base: 2.1 mm\u003c\/li\u003e\n\u003cli\u003eBlade Height: 45 mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cul\u003e\u003c\/ul\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e","brand":"Chef \u0026 a knife","offers":[{"title":"Default Title","offer_id":43791297249571,"sku":"T G3 Nashiji red Santoku 180","price":158.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0261\/1819\/3230\/products\/image_4fa4bc42-1a7b-49ed-8f3f-d8f3c1f0b006.jpg?v=1680092587"},{"product_id":"hinokuni-shirogami-1-chuka-knife-180mm-cherry-wood-handle-made-in-japan","title":"Hinokuni Shirogami #1 Chuka Knife 180mm Cherry Wood Handle","description":"\u003cp\u003e\u003cstrong\u003eHinokuni Shirogami #1 Chuka Knife,\u003c\/strong\u003e Cherry Wood handle\u003c\/p\u003e\u003cp\u003eThe young blacksmith Hinokuni san is only 31 years old, from Kumamoto prefecture, and recently became independent after apprenticing for Nishida san. The steel he uses is Shirogami #1.\u003c\/p\u003e\u003cp\u003eShirogami (White) #1 is a very pure carbon steel alloy, almost identical to Blue #1 steel except for the absence of chromium and tungsten. Also known as Shiro-ko, this is a very popular steel for high-end Japanese cutlery. These knives take an extremely fine edge and are easy to sharpen. It is very reactive - wiping down and drying should be done after every use.\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eMaker: Hinokuni\u003c\/li\u003e\n\u003cli\u003eConstruction: San Mai, Hammer Forged\u003c\/li\u003e\n\u003cli\u003eEdge Steel: Shirogami #1\u003c\/li\u003e\n\u003cli\u003eCladding: Iron\u003c\/li\u003e\n\u003cli\u003eFinish: Kurouchi\u003c\/li\u003e\n\u003cli\u003eEdge Grind: Even, Double Bevel\u003c\/li\u003e\n\u003cli\u003eHandle: Cherry Oval\u003c\/li\u003e\n\u003cli\u003eFerrule: Black Resin\u003c\/li\u003e\n\u003cli\u003eWeight: 248g\u003c\/li\u003e\n\u003cli\u003eBlade Length: 185mm\u003c\/li\u003e\n\u003cli\u003eBlade Height at Heel: 68mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness at Heel: 2.8mm\u003c\/li\u003e\n\u003c\/ul\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 washing\u003c\/li\u003e\n\u003cli\u003eHone regularly with a ceramic or leather strop\u003c\/li\u003e\n\u003cli\u003eSharpen on a whetstone when needed\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":43791300100387,"sku":"Hinokuni Shiro Kuro Chuka 180","price":336.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0261\/1819\/3230\/products\/image_80515276-2c75-4a75-8418-8e11964fb240.jpg?v=1679909604"},{"product_id":"hinokuni-shirogami-1-santoku-knife-180mm-cherry-wood-handle-made-in-japan","title":"Hinokuni Shirogami #1 Santoku Knife 180mm Cherry Wood Handle","description":"\u003cp\u003e\u003cstrong\u003eHinokuni Shirogami #1 Santoku Knife,\u003c\/strong\u003e Cherry Wood handle\u003c\/p\u003e\u003cp\u003eThe young blacksmith Hinokuni san is only 31 years old, from Kumamoto prefecture, and recently became independent after apprenticing for Nishida san. The steel he uses is Shirogami #1.\u003c\/p\u003e\u003cp\u003eShirogami (White) #1 is a very pure carbon steel alloy, almost identical to Blue #1 steel except for the absence of chromium and tungsten. Also known as Shiro-ko, this is a very popular steel for high-end Japanese cutlery. These knives take an extremely fine edge and are easy to sharpen. It is very reactive - wiping down and drying should be done after every use.\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eMaker: Hinokuni\u003c\/li\u003e\n\u003cli\u003eConstruction: San Mai, Hammer Forged\u003c\/li\u003e\n\u003cli\u003eEdge Steel: Shirogami #1\u003c\/li\u003e\n\u003cli\u003eCladding: Iron\u003c\/li\u003e\n\u003cli\u003eFinish: Kurouchi\u003c\/li\u003e\n\u003cli\u003eEdge Grind: Even, Double Bevel\u003c\/li\u003e\n\u003cli\u003eHandle: Cherry Oval\u003c\/li\u003e\n\u003cli\u003eFerrule: Black Resin\u003c\/li\u003e\n\u003cli\u003eWeight: 248g\u003c\/li\u003e\n\u003cli\u003eBlade Length: 180mm\u003c\/li\u003e\n\u003cli\u003eBlade Height at Heel: 68mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness at Heel: 2.8mm\u003c\/li\u003e\n\u003c\/ul\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 washing\u003c\/li\u003e\n\u003cli\u003eHone regularly with a ceramic or leather strop\u003c\/li\u003e\n\u003cli\u003eSharpen on a whetstone when needed\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":43797168292131,"sku":"Hinokuni Shiro Kuro Santoku 180","price":168.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0261\/1819\/3230\/products\/image_626dc89c-c961-4d2a-a48f-28879a066d80.jpg?v=1679909778"},{"product_id":"hinokuni-shirogami-1-bunka-knife-180mm-cherry-wood-handle-made-in-japan","title":"Hinokuni Shirogami #1 Bunka Knife 180mm Cherry Wood Handle","description":"\u003cp\u003e\u003cstrong\u003eHinokuni Shirogami #1 Bunka Knife,\u003c\/strong\u003e Cherry Wood handle\u003c\/p\u003e\u003cp\u003eThe young blacksmith Hinokuni san is only 31 years old, from Kumamoto prefecture, and recently became independent after apprenticing for Nishida san. The steel he uses is Shirogami #1.\u003c\/p\u003e\u003cp\u003eShirogami (White) #1 is a very pure carbon steel alloy, almost identical to Blue #1 steel except for the absence of chromium and tungsten. Also known as Shiro-ko, this is a very popular steel for high-end Japanese cutlery. These knives take an extremely fine edge and are easy to sharpen. It is very reactive - wiping down and drying should be done after every use.\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eMaker: Hinokuni\u003c\/li\u003e\n\u003cli\u003eConstruction: San Mai, Hammer Forged\u003c\/li\u003e\n\u003cli\u003eEdge Steel: Shirogami #1\u003c\/li\u003e\n\u003cli\u003eCladding: Iron\u003c\/li\u003e\n\u003cli\u003eFinish: Kurouchi\u003c\/li\u003e\n\u003cli\u003eEdge Grind: Even, Double Bevel\u003c\/li\u003e\n\u003cli\u003eHandle: Cherry Oval\u003c\/li\u003e\n\u003cli\u003eFerrule: Black Resin\u003c\/li\u003e\n\u003cli\u003eWeight: 248g\u003c\/li\u003e\n\u003cli\u003eBlade Length: 185mm\u003c\/li\u003e\n\u003cli\u003eBlade Height at Heel: 68mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness at Heel: 2.8mm\u003c\/li\u003e\n\u003c\/ul\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 washing\u003c\/li\u003e\n\u003cli\u003eHone regularly with a ceramic or leather strop\u003c\/li\u003e\n\u003cli\u003eSharpen on a whetstone when needed\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":43797211250979,"sku":"Hinokuni bunka 180","price":173.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0261\/1819\/3230\/products\/image_e67e6bec-6131-483b-b2c8-f0f35121bef4.jpg?v=1679909558"},{"product_id":"hinokuni-shirogami-1-gyuto-knife-180mm-cherry-wood-handle-made-in-japan","title":"Hinokuni Shirogami #1 Gyuto Knife 180mm Cherry Wood Handle","description":"\u003ch2\u003eExperience Shirogami #1 Carbon Steel from a Young Independent Blacksmith in Kumamoto\u003c\/h2\u003e\u003cp\u003eThe Hinokuni Shirogami #1 Gyuto 180mm is hand-forged by Hinokuni-san - a 31-year-old independent blacksmith from Kumamoto prefecture who recently established his own forge after apprenticing under Nishida-san. Shirogami #1 (White #1) carbon steel, San Mai construction, kurouchi finish, cherry oval handle. A knife with genuine provenance and exceptional edge potential.\u003c\/p\u003e\u003ch2\u003eThe Specs\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eMaker: Hinokuni (Kumamoto, Japan)\u003c\/li\u003e\n\u003cli\u003eSteel: Shirogami #1 (White #1) carbon steel core\u003c\/li\u003e\n\u003cli\u003eConstruction: San Mai, hammer forged\u003c\/li\u003e\n\u003cli\u003eCladding: Iron\u003c\/li\u003e\n\u003cli\u003eFinish: Kurouchi (blacksmith's forge finish)\u003c\/li\u003e\n\u003cli\u003eEdge grind: Even double bevel\u003c\/li\u003e\n\u003cli\u003eHandle: Cherry oval\u003c\/li\u003e\n\u003cli\u003eFerrule: Black resin\u003c\/li\u003e\n\u003cli\u003eBlade length: 185mm\u003c\/li\u003e\n\u003cli\u003eBlade height at heel: 68mm\u003c\/li\u003e\n\u003cli\u003eSpine thickness at heel: 2.8mm\u003c\/li\u003e\n\u003cli\u003eWeight: 248g\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eShirogami #1 - The Purist's Carbon Steel\u003c\/h2\u003e\u003cp\u003eShirogami #1 (also known as Shiro-ko or White #1) is one of the purest carbon steel alloys used in Japanese cutlery - almost identical to Aogami #1 except for the absence of chromium and tungsten. That purity translates directly into edge performance: Shirogami #1 takes an extremely fine, keen edge and is exceptionally easy to sharpen on a whetstone. It is highly reactive - a patina will develop quickly with use, which is both normal and protective. The kurouchi finish on the cladding adds character and reduces drag. San Mai construction means the reactive core is protected on the sides by iron cladding, with only the edge exposed. A knife for the cook who wants maximum edge performance and is happy to care for their tools.\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 - Shirogami #1 is highly reactive and will rust if left wet\u003c\/li\u003e\n\u003cli\u003eWipe and dry during use when cutting acidic foods\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 - this is normal and protective\u003c\/li\u003e\n\u003cli\u003eHone regularly with a ceramic rod or leather strop\u003c\/li\u003e\n\u003cli\u003eSharpen on a whetstone when needed - Shirogami #1 responds beautifully to fine stones\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":43797227176227,"sku":"Hinokuni gyuto 180","price":173.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0261\/1819\/3230\/products\/image_5dfb71bf-3911-4093-bb2e-701f8bf8aa38.jpg?v=1679909637"},{"product_id":"tsunehisa-vg1-gyuto-270mm-rosewood","title":"Tsunehisa VG1 Gyuto Knife 270mm Rosewood Handle - Made in Japan","description":"\u003ch2\u003eExperience Japanese VG1 Stainless at Professional Volume Length\u003c\/h2\u003e\u003cp\u003eThe Tsunehisa VG1 Gyuto 270mm in Rosewood is made in Japan from VG1 stainless steel - a long, authoritative blade for professional kitchens and serious home cooks who need maximum reach for high-volume prep, with a warm rosewood handle for a premium feel in the hand.\u003c\/p\u003e\u003ch2\u003eThe Specs\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eSteel: VG1 stainless - stainless clad, San Mai\u003c\/li\u003e\n\u003cli\u003eFinish: Tsuchime (hammered) - reduces drag and food sticking\u003c\/li\u003e\n\u003cli\u003eBlade length: 270mm | Double bevel\u003c\/li\u003e\n\u003cli\u003eEdge grind: Even 50\/50 double bevel\u003c\/li\u003e\n\u003cli\u003eHandle: Rosewood (Western Yo style)\u003c\/li\u003e\n\u003cli\u003eOrigin: Japan\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eBuilt for Volume\u003c\/h2\u003e\u003cp\u003eAt 270mm, this is the blade for cooks who need to work fast and work large - slicing through whole fish, large roasts, and high volumes of vegetables without stopping. VG1 is a high carbon stainless steel that delivers a sharp, long-lasting edge with minimal maintenance - no rust risk, easy to sharpen on Japanese water stones, and forgiving enough for demanding daily use. The tsuchime hammered finish reduces drag and prevents food from sticking to the flat. Made in Japan by Tsunehisa.\u003c\/p\u003e\u003ch2\u003eCare and Maintenance\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eHand wash and dry - dishwasher not recommended\u003c\/li\u003e\n\u003cli\u003eSharpen on Japanese water stones\u003c\/li\u003e\n\u003cli\u003eHone regularly with a ceramic or fine honing rod\u003c\/li\u003e\n\u003cli\u003eStore on a magnetic strip or in a knife block to protect the edge\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Chef \u0026 a knife","offers":[{"title":"Default Title","offer_id":43803690959139,"sku":"T ALLVG1 RWC Gyuto270","price":278.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0261\/1819\/3230\/products\/image_e2c2c481-4232-4931-aaa8-55bc21d426b5.jpg?v=1679911206"},{"product_id":"tsunehisa-vg1-utility-knife-150mm-rosewood-handle-made-in-japan","title":"Tsunehisa VG1 Utility Knife 150mm Rosewood Handle","description":"\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eVG-1 steel\u003c\/strong\u003e is synonymous with efficiency and durability and is extremely easy to maintain as the blade is completely stainless. Unlike other knives.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe blade has a polished surface and an engraved signature by the master on the right side. The handle \u003cstrong\u003e(traditional Japanese Wa)\u003c\/strong\u003e is oval and smooth, with no discernible transition between the rosewood and maple wood. It’s suitable for both left- and right-handed users.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWhere the blade meets the handle, you may notice a special feature called Machi spacing. This is a small gap between the lower part of the blade and the handle, which can be seen mostly in Yanagiba knives. It is a feature that pays tribute to Japanese swords and is typical mostly in the work of blacksmiths located in and around the Tokyo area. \u003c\/span\u003e\u003c\/p\u003e\n\u003cblockquote\u003e\u003c\/blockquote\u003e\n\u003cul\u003e\n\u003cli\u003e150mm Utility Knife\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eStainless Core VG1 \/ Stainless Clad\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eRoseWood Handle\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan color=\"#000258\"\u003e\u003cspan\u003eCrafted \u003c\/span\u003ein Japan\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan size=\"4\"\u003e\u003cspan face=\"Arial\" color=\"#2e6b31\"\u003e150mm Blade Edge Length \u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan size=\"4\"\u003e\u003cspan face=\"Arial\" color=\"#2e6b31\"\u003e280mm Overall Length \u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan size=\"4\"\u003e\u003cspan face=\"Arial\" color=\"#2e6b31\"\u003e1mm Blade Thickness\u003c\/span\u003e\u003c\/span\u003e \u003c\/li\u003e\n\u003cli\u003e30mm Blade Height\u003c\/li\u003e\n\u003cli\u003e25g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e","brand":"Chef \u0026 a knife","offers":[{"title":"Default Title","offer_id":43803692237091,"sku":"T AllVG1 RWC Petty150","price":200.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0261\/1819\/3230\/products\/image_98a2d8f3-6934-4b6f-9425-d66756dcaafa.jpg?v=1680065031"},{"product_id":"tsunehisa-aogami-sakimaru-sujihiki-300mm-11-8-made-in-japan","title":"Tsunehisa Aogami Sakimaru Sujihiki 300mm - Made in Japan","description":"\u003cp\u003e\u003cstrong\u003eTsunehisa Aogami Sakimaru Rosewood Handle\u003c\/strong\u003e,\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe Tsunehisa Sakimaru Sujihiki Aogami #2 300mm is a traditional Japanese knife used for preparing meat and fish, especially for sashimi and nigiri sushi. The name sakimaru refers to the tanto tip, which is one of the main features of a katana. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eAogami #2 is one of the best in the high-carbon class, with added elements such as chromium (Cr) and tungsten (W) for improved corrosion and wear resistance, all while having an awesomely fine sharpness and being able to get resharpened easily.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eJapanese (Wa) style handle made out of rosewood with a buffalo horn ferrule.\u003c\/span\u003e\u003c\/p\u003e\n\u003cblockquote\u003e\u003c\/blockquote\u003e\n\u003cul\u003e\n\u003cli\u003e300mm Sakimaru Knife\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eAogami Steel \u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eRoseWood Handle\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan color=\"#000258\"\u003e\u003cspan\u003eCrafted \u003c\/span\u003ein Japan\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan size=\"4\"\u003e\u003cspan color=\"#2e6b31\" face=\"Arial\"\u003e300mm Blade Edge Length \u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan size=\"4\"\u003e\u003cspan color=\"#2e6b31\" face=\"Arial\"\u003e450mm Overall Length \u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan size=\"4\"\u003e\u003cspan color=\"#2e6b31\" face=\"Arial\"\u003e5mm Blade Thickness\u003c\/span\u003e\u003c\/span\u003e \u003c\/li\u003e\n\u003cli\u003e34mm Blade Height\u003c\/li\u003e\n\u003cli\u003e260g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e","brand":"Chef \u0026 a knife","offers":[{"title":"Default Title","offer_id":43803697152291,"sku":"T AO Kuro RC Sakimaru300","price":515.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0261\/1819\/3230\/products\/image_2612dbc5-80ad-45f4-8ac9-ba12c68d34de.jpg?v=1670832038"},{"product_id":"tsunehisa-aogami-sakimaru-sujihiki-270mm","title":"Tsunehisa Aogami Sakimaru Sujihiki 270mm","description":"\u003cp\u003e\u003cstrong\u003eExperience the razor-sharp precision of a traditional Japanese carbon steel slicer, built for sashimi, nigiri, and fine meat work.\u003c\/strong\u003e\u003c\/p\u003e\u003ch2\u003eThe Specs\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eSteel: Aogami #2 (Blue Paper Steel) with chromium and tungsten additions\u003c\/li\u003e\n\u003cli\u003eEdge angle: Single bevel \/ traditional Japanese grind\u003c\/li\u003e\n\u003cli\u003eBlade length: 270mm\u003c\/li\u003e\n\u003cli\u003eOverall length: 420mm\u003c\/li\u003e\n\u003cli\u003eBlade height: 34mm\u003c\/li\u003e\n\u003cli\u003eBlade thickness: 5mm\u003c\/li\u003e\n\u003cli\u003eWeight: 260g\u003c\/li\u003e\n\u003cli\u003eHandle: Rosewood with buffalo horn ferrule (Wa-style)\u003c\/li\u003e\n\u003cli\u003eOrigin: Tosa, Japan\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eThe Tsunehisa Sakimaru Sujihiki is a specialist slicing knife with a distinctive tanto-style tip (sakimaru), borrowed from katana geometry. Aogami #2 is among the finest high-carbon steels available - chromium and tungsten additions improve wear and corrosion resistance without sacrificing the steel's legendary ability to take and hold a hair-splitting edge. The result is a knife that glides through fish and meat with minimal resistance, producing clean, precise cuts that preserve texture and presentation. 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 to prevent carbon steel patina and rust\u003c\/li\u003e\n\u003cli\u003eHone regularly with a ceramic or leather strop\u003c\/li\u003e\n\u003cli\u003eSharpen on whetstones; professional sharpening recommended for single-bevel geometry\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":43805401317667,"sku":"T AO Kuro RC Sakimaru270","price":504.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0261\/1819\/3230\/products\/image_0d0c751e-5838-45a4-8064-ccb6d0872ccd.jpg?v=1670831980"},{"product_id":"sanmai-bunka-180mm-kurouchi-etched-amboyna-burl-rosewood-handle-by-kitchen-knives-id","title":"Kitchen Knives ID SanMai Bunka 180mm Kurouchi Etched - Amboyna Burl \u0026 Rosewood Handle","description":"\u003ch2\u003eExperience Indonesian Blacksmithing in a SanMai Kurouchi Bunka\u003c\/h2\u003e\u003cp\u003eThe Kitchen Knives ID SanMai Bunka 180mm is hand-forged in Magetan, East Java, Indonesia. SanMai construction - leaf spring high-carbon steel core, soft iron cladding - with a kurouchi acid-etched finish and an amboyna burl and rosewood octagonal handle. Saya included. A premium, characterful multipurpose knife built using traditional techniques by local Indonesian blacksmiths.\u003c\/p\u003e\u003ch2\u003eThe Specs\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eConstruction: SanMai - leaf spring high-carbon steel core, soft iron cladding\u003c\/li\u003e\n\u003cli\u003eFinish: Kurouchi, acid-etched\u003c\/li\u003e\n\u003cli\u003eBlade length: 180mm\u003c\/li\u003e\n\u003cli\u003eSpine thickness: 3mm, tapered\u003c\/li\u003e\n\u003cli\u003eHandle: Amboyna burl and rosewood, octagonal WA style, 135mm\u003c\/li\u003e\n\u003cli\u003eSaya: Included\u003c\/li\u003e\n\u003cli\u003eOrigin: Magetan, East Java, Indonesia\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eThe Kitchen Knives ID Difference\u003c\/h2\u003e\u003cp\u003eKitchen Knives ID is a Magetan-based knife platform founded by Omar - a knife maker who works alongside local blacksmiths and craftsmen in East Java to produce handmade knives using traditional forging techniques. The platform also supports and showcases other experienced Indonesian knife makers, making each knife a genuine product of local craft tradition. SanMai construction sandwiches a hard leaf spring carbon steel core between layers of soft iron cladding - combining a hard, keen edge with a tough, flexible body. The kurouchi acid-etched finish creates a striking contrast between the dark cladding and the polished edge bevel. The bunka's reverse tanto tip adds precision point work to its flat-profiled vegetable-cutting capability. The amboyna burl and rosewood handle is warm, grippy, and visually striking - each piece unique due to the natural figuring of the burl.\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 core 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 in the included saya when not in use\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Chef \u0026 a knife","offers":[{"title":"Default Title","offer_id":43931960672547,"sku":"sanmaibunka180","price":236.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0261\/1819\/3230\/products\/image_646fcc25-6307-4944-926b-3964ae788e61.jpg?v=1680094278"},{"product_id":"sanmai-santoku-180mm-nashiji-etched-jatiwood-rosewood-handle-by-kitchen-knives-id","title":"Kitchen Knives ID SanMai Santoku 180mm Nashiji Etched - Jatiwood \u0026 Rosewood Handle","description":"\u003cp\u003e\u003cstrong\u003eExperience Indonesian Blacksmithing in a SanMai Nashiji Santoku\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eThe Kitchen Knives ID SanMai Santoku 180mm Nashiji Etched is hand-forged in Magetan, East Java, Indonesia. SanMai construction - leaf spring high-carbon steel core, soft iron cladding - with a nashiji acid-etched finish and a jatiwood and rosewood octagonal handle. Saya included. A premium all-rounder built using traditional techniques by local Indonesian blacksmiths.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eThe Specs\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eConstruction: SanMai - leaf spring high-carbon steel core, soft iron cladding\u003c\/li\u003e\n\u003cli\u003eFinish: Nashiji, acid-etched\u003c\/li\u003e\n\u003cli\u003eBlade length: 180mm\u003c\/li\u003e\n\u003cli\u003eSpine thickness: 3mm, tapered\u003c\/li\u003e\n\u003cli\u003eHandle: Jatiwood and rosewood, octagonal WA style, 135mm\u003c\/li\u003e\n\u003cli\u003eSaya: Included\u003c\/li\u003e\n\u003cli\u003eOrigin: Magetan, East Java, Indonesia\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e\u003cstrong\u003eThe Kitchen Knives ID Difference\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eKitchen Knives ID is a Magetan-based knife platform founded by Omar - a knife maker who works alongside local blacksmiths and craftsmen in East Java to produce handmade knives using traditional forging techniques. The platform also supports and showcases other experienced Indonesian knife makers, making each knife a genuine product of local craft tradition. SanMai construction sandwiches a hard leaf spring carbon steel core between layers of soft iron cladding - combining a hard, keen edge with a tough, flexible body. The nashiji acid-etched finish creates a fine, textured surface that reduces drag and prevents food from sticking, with the etching revealing the contrast between core and cladding. The santoku - meaning \"three virtues\" - handles fish, meat, and vegetables with equal ease. The jatiwood and rosewood octagonal handle is warm, grippy, and distinctly Indonesian.\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 - carbon steel core 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 in the included saya when not in use\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Chef \u0026 a knife","offers":[{"title":"Default Title","offer_id":43932635758883,"sku":"sanmaisantoku180","price":205.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0261\/1819\/3230\/products\/image_eb5a974a-7cd4-4c48-8db7-d9a157eae82f.jpg?v=1680094073"},{"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":"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-8-2-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":"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":"makoto-kurosaki-vg10-kodama-santoku-165mm","title":"Makoto Kurosaki VG10 Kodama Santoku 165mm","description":"\u003ch2\u003eExperience VG10 Precision in a Japanese All-Rounder\u003c\/h2\u003e\u003cp\u003eA fully forged VG10 stainless steel santoku from Makoto Kurosaki, crafted in Echizen, Fukui, Japan. Trained under the legendary Hiroshi Kato in Takefu, Makoto applies expert sharpening and finishing to blades sourced from Japan's finest blacksmiths.\u003c\/p\u003e\u003ch2\u003eThe Specs\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eKnife Type: Santoku\u003c\/li\u003e\n\u003cli\u003eBlade Length: 165mm\u003c\/li\u003e\n\u003cli\u003eTotal Length: 310mm\u003c\/li\u003e\n\u003cli\u003eWeight: 119g\u003c\/li\u003e\n\u003cli\u003eSteel: VG10 Stainless Steel with Stainless Steel Cladding\u003c\/li\u003e\n\u003cli\u003eEdge: Double-edged (50\/50, suitable for left and right-handed use)\u003c\/li\u003e\n\u003cli\u003eHandle: Octagonal Rosewood with Honduras Wood Ferrule\u003c\/li\u003e\n\u003cli\u003eOrigin: Echizen, Japan\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eThe Kodama Series\u003c\/h2\u003e\u003cp\u003eThe Kodama series represents Makoto Kurosaki's refined approach to everyday kitchen performance - VG10 steel selected for its balance of sharpness, edge retention, and ease of maintenance, finished to his exacting standards. The santoku's flat blade profile and blade height make it ideal for the push-cut style - clean, full-contact cuts through vegetables, proteins, and herbs without the rocking motion.\u003c\/p\u003e\u003ch2\u003eCare \u0026amp; Maintenance\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eHand wash with warm water and towel dry immediately\u003c\/li\u003e\n\u003cli\u003eDo not use a dishwasher\u003c\/li\u003e\n\u003cli\u003eHone regularly with a ceramic or fine honing rod to maintain the edge between sharpenings\u003c\/li\u003e\n\u003cli\u003eSharpen with a whetstone to restore the edge\u003c\/li\u003e\n\u003cli\u003eDo not cut frozen foods, bones, or hard produce - the blade may chip\u003c\/li\u003e\n\u003cli\u003eStore on a magnetic strip or in a knife block to protect the edge\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Iron Clad","offers":[{"title":"Default Title","offer_id":44562858672419,"sku":"Kodama santoku","price":536.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0261\/1819\/3230\/products\/image_276ebb6b-9c57-464d-9da3-501be07076ec.jpg?v=1680090267"},{"product_id":"tsunehisa-vg10-brown-pakka-gyuto-210mm","title":"Tsunehisa VG10 Brown Pakka Gyuto Knife 210mm - Made in Japan","description":"\u003ch2\u003eExperience VG10 Precision in a Handmade Gyuto Built for Everyday Excellence\u003c\/h2\u003e\u003ch2\u003eThe Specs\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eSteel: VG10 stainless core, San Mai (Suminagashi forged), 61 HRC\u003c\/li\u003e\n\u003cli\u003eCladding: 2 layers damascus-patterned stainless steel\u003c\/li\u003e\n\u003cli\u003eBlade length: 210mm | Blade height: 44mm | Spine: 1.6mm | Weight: 160g\u003c\/li\u003e\n\u003cli\u003eEdge grind: Even 50\/50 double bevel\u003c\/li\u003e\n\u003cli\u003eHandle: Octagonal brown rosewood with black pakkawood bolster (Wa style)\u003c\/li\u003e\n\u003cli\u003eOrigin: Echizen, Japan\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eThe Gyuto\u003c\/h2\u003e\u003cp\u003eVG10 is one of the most trusted stainless steels in Japanese knife making - a high-carbon, high-chromium alloy with added cobalt and vanadium that delivers excellent edge retention, corrosion resistance, and ease of sharpening. At 61 HRC it holds a keen working edge through daily prep while remaining practical to maintain on Japanese water stones. The VG10 core is forged between two layers of damascus-patterned stainless steel using the Suminagashi technique - a traditional Japanese forging method that produces the distinctive flowing pattern visible on the blade flat. The outer layers protect the core from damage and oxidation. At 210mm this gyuto is the most versatile size in the range - long enough to break down proteins and large vegetables efficiently, compact enough for precise work. Handmade in Echizen, Japan.\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\u003c\/li\u003e\n\u003cli\u003eHone regularly on a ceramic rod or leather strop\u003c\/li\u003e\n\u003cli\u003eSharpen on Japanese water stones (1000\/3000 grit)\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":44563009798435,"sku":"T V10 Sumi Tsutime Brown gyuto210","price":236.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0261\/1819\/3230\/products\/image_567d5860-e5ca-4a5c-a9df-c676fefa3089.jpg?v=1680065054"},{"product_id":"tosa-tsukasa-165mm-nakiri-shirogami-steel-oak-octagnon-handle","title":"Tsukasa Shiro Kuro Shirogami #1 Nakiri 165mm - Oak Octagonal Handle","description":"\u003cp\u003e\u003cstrong\u003eExperience Tosa Craftsmanship in a Kurouchi Nakiri\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eThe Tsukasa Shiro Kuro Nakiri 165mm is hand-forged in Tosa, Japan using traditional techniques. Shirogami #1 (White Steel #1) carbon steel with soft iron cladding, finished in kurouchi. A pure, honest vegetable knife built for cooks who want to experience the best of Japanese carbon steel at an accessible entry point.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eThe Specs\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eSteel: Shirogami #1 (White Steel #1) carbon steel, soft iron clad\u003c\/li\u003e\n\u003cli\u003eFinish: Kurouchi (blacksmith's finish)\u003c\/li\u003e\n\u003cli\u003eBlade length: 165mm\u003c\/li\u003e\n\u003cli\u003eOverall length: 310mm\u003c\/li\u003e\n\u003cli\u003eBlade height at heel: 50mm\u003c\/li\u003e\n\u003cli\u003eSpine thickness at heel: 2.8mm\u003c\/li\u003e\n\u003cli\u003eHandle: Oak, octagonal\u003c\/li\u003e\n\u003cli\u003eOrigin: Tosa, Japan\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e\u003cstrong\u003eThe Tsukasa Shiro Kuro Difference\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eTsukasa Shiro Kuro knives are hand-forged in Tosa - a region of Japan with a centuries-long tradition of blade-making - using some of the oldest forging techniques still practised today. The steel is Shirogami #1 (White Steel #1, Hitachi Metals) - a pure high-carbon steel with no alloying additions beyond carbon, making it one of the easiest carbon steels to sharpen to a razor edge. The soft iron cladding protects the reactive core on the blade flats while the kurouchi finish is left intact, giving the knife a rustic, honest character and offering slightly better rust resistance than a fully polished carbon blade. The nakiri's flat rectangular blade is purpose-built for vegetables, with a tall 50mm blade height for full knuckle clearance. The oak octagonal handle is lightweight and traditional.\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 - Shirogami #1 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":44563632062755,"sku":"tsukasa shirt kuro KOC nakiri165","price":147.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0261\/1819\/3230\/products\/image_a542b9c7-90fa-4b1d-8293-9884fee4c6aa.jpg?v=1680000396"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0261\/1819\/3230\/collections\/IMG_0264.jpg?v=1614771080","url":"https:\/\/chefandaknife.com.au\/collections\/japanese-makers.oembed?page=2","provider":"Chef \u0026 a knife","version":"1.0","type":"link"}