{"title":"Yoshimune Knives","description":"\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eYoshimune Cutlery Store is based in Kyoto and they use traditional forging techniques used to create samurai swords, Yoshimune knives have a incredible sharpness, rust resistance, and beauty of traditionally forged Japanese style\u003c\/span\u003e","products":[{"product_id":"copy-of-gyuto-230mm-2022-profile-nashiji-jatiwood-timber-handle","title":"Yoshimune Santoku Kurouchi 180 mm (7.1 in) Aogami (Blue) #2 Double-Bevel","description":"\u003ch1\u003e\u003c\/h1\u003e\n\u003ch1\u003e\u003c\/h1\u003e\n\u003cfigure class=\"collection--image\"\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv\u003eProduct Description:\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cul class=\"ul1\"\u003e\n\u003cul class=\"ul1\"\u003e\n\u003cul class=\"ul1\"\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s1\"\u003e\u003c\/span\u003eType: Santoku\u003c\/li\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s1\"\u003e\u003c\/span\u003eFinish: Kurouchi\u003c\/li\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s1\"\u003e\u003c\/span\u003eBlade Length: 180 mm (7.1 in)\u003c\/li\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s1\"\u003e\u003c\/span\u003eConstruction: Hon-Warikomi\u003c\/li\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s1\"\u003e\u003c\/span\u003eCore Edge Steel: Aogami (Blue) #2\u003c\/li\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s1\"\u003e\u003c\/span\u003eHRC (Rockwell Hardness): 61-63\u003c\/li\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s1\"\u003e\u003c\/span\u003eHandle: Walnut Octognal with Black pakka ferrule\u003c\/li\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s1\"\u003e\u003c\/span\u003eBevel: Double-Bevel\u003c\/li\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s1\"\u003e\u003c\/span\u003ePlace of Origin: Tosa, Japan\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/ul\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv\u003eThe universal and representative all-purpose knife for home use has the strengths of both the traditional nakiri and the Western butcher's knife.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eSantoku means \"three uses\" or \"three virtues,\" derived from its flexibility in cutting meat, fish, and vegetables. Its double-bevel blade is more comprehensive than a Gyuto, making it a fine choice for right and left-handed people.\u003c\/div\u003e\n\u003cbr\u003e\u003c\/figure\u003e\n\u003cul\u003e\u003c\/ul\u003e\n\u003cdiv\u003e\u003c\/div\u003e","brand":"Chef \u0026 a knife","offers":[{"title":"Default Title","offer_id":43932821815587,"sku":"kurochisantoku180","price":221.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0261\/1819\/3230\/products\/image_88411e00-e599-4301-9f76-84ef2e16e789.jpg?v=1677153238"},{"product_id":"copy-of-santoku-kurouchi-180-mm-7-1-in-aogami-blue-2-double-bevel","title":"Yoshimune Nakiri Kurouchi 180 mm (7.1 in) Aogami (Blue) #2 Double-Bevel","description":"\u003ch1\u003e\u003c\/h1\u003e\n\u003ch1\u003e\u003c\/h1\u003e\n\u003cfigure class=\"collection--image\"\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv\u003eProduct Description:\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cul class=\"ul1\"\u003e\n\u003cul class=\"ul1\"\u003e\n\u003cul class=\"ul1\"\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s1\"\u003e\u003c\/span\u003eType: Nakiri\u003c\/li\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s1\"\u003e\u003c\/span\u003eFinish: Kurouchi\u003c\/li\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s1\"\u003e\u003c\/span\u003eBlade Length: 180 mm (7.1 in)\u003c\/li\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s1\"\u003e\u003c\/span\u003eConstruction: Hon-Warikomi\u003c\/li\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s1\"\u003e\u003c\/span\u003eCore Edge Steel: Aogami (Blue) #2\u003c\/li\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s1\"\u003e\u003c\/span\u003eHRC (Rockwell Hardness): 61-63\u003c\/li\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s1\"\u003e\u003c\/span\u003eHandle: Walnut Octognal with Black pakka ferrule\u003c\/li\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s1\"\u003e\u003c\/span\u003eBevel: Double-Bevel\u003c\/li\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s1\"\u003e\u003c\/span\u003ePlace of Origin: Tosa, Japan\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/ul\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv\u003eThe universal and representative all-purpose knife for home use has the strengths of both the traditional nakiri and the Western butcher's knife.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eSantoku means \"three uses\" or \"three virtues,\" derived from its flexibility in cutting meat, fish, and vegetables. Its double-bevel blade is more comprehensive than a Gyuto, making it a fine choice for right and left-handed people.\u003c\/div\u003e\n\u003cbr\u003e\u003c\/figure\u003e\n\u003cul\u003e\u003c\/ul\u003e\n\u003cdiv\u003e\u003c\/div\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 Sujihiki Kurouchi 210 mm (8.3 in) Aogami (Blue) #2 Double-Bevel","description":"\u003ch1\u003e\u003c\/h1\u003e\n\u003ch1\u003e\u003c\/h1\u003e\n\u003cfigure class=\"collection--image\"\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv\u003eProduct Description:\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cul class=\"ul1\"\u003e\n\u003cul class=\"ul1\"\u003e\n\u003cul class=\"ul1\"\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s1\"\u003e\u003c\/span\u003eType: Sujihiki\u003c\/li\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s1\"\u003e\u003c\/span\u003eFinish: Kurouchi\u003c\/li\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s1\"\u003e\u003c\/span\u003eBlade Length: 210 mm (8.3 in)\u003c\/li\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s1\"\u003e\u003c\/span\u003eConstruction: Hon-Warikomi\u003c\/li\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s1\"\u003e\u003c\/span\u003eCore Edge Steel: Aogami (Blue) #2\u003c\/li\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s1\"\u003e\u003c\/span\u003eHRC (Rockwell Hardness): 61-63\u003c\/li\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s1\"\u003e\u003c\/span\u003eHandle: Walnut Octognal with Black pakka ferrule\u003c\/li\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s1\"\u003e\u003c\/span\u003eBevel: Double-Bevel\u003c\/li\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s1\"\u003e\u003c\/span\u003ePlace of Origin: Tosa, Japan\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/ul\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cspan\u003eBlue (Aogami) #2 (Hitachi Metals Ltd.) is made by adding Chromium and Tungsten \/ Wolfram to White Steel #2. This results in increased toughness and the production of hard carbide molecules, which improve edge retention. Many knife users have noted that while Blue Steel #2 is very similar to White Steel #2 in terms of edge sharpness, it has slightly superior edge retention.\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cbr\u003e\u003c\/figure\u003e\n\u003cul\u003e\u003c\/ul\u003e\n\u003cdiv\u003e\u003c\/div\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 Sujihiki Kurouchi 240 mm (9.4 in) Aogami (Blue) #2 Double-Bevel","description":"\u003cfigure class=\"collection--image\"\u003e\n\u003cdiv\u003e\n\u003cp class=\"p1\"\u003eProduct description:\u003c\/p\u003e\n\u003cul class=\"ul1\"\u003e\n\u003cli class=\"li2\"\u003e\n\u003cspan class=\"s1\"\u003e\u003c\/span\u003eType: Sujihiki \/ Slicing knife\u003c\/li\u003e\n\u003cli class=\"li2\"\u003e\n\u003cspan class=\"s1\"\u003e\u003c\/span\u003eBrand: Yoshimume\u003c\/li\u003e\n\u003cli class=\"li2\"\u003e\n\u003cspan class=\"s1\"\u003e\u003c\/span\u003eConstruction: Hon-Warikomi \/ Ironclad Aogami Steel\u003c\/li\u003e\n\u003cli class=\"li2\"\u003e\n\u003cspan class=\"s1\"\u003e\u003c\/span\u003eMethod: Hammer Forged\u003c\/li\u003e\n\u003cli class=\"li2\"\u003e\n\u003cspan class=\"s1\"\u003e\u003c\/span\u003eBlade Length: 240 mm (9.4 in)\u003c\/li\u003e\n\u003cli class=\"li2\"\u003e\n\u003cspan class=\"s1\"\u003e\u003c\/span\u003eBlade Height: 33 mm (1.2 in)\u003c\/li\u003e\n\u003cli class=\"li2\"\u003e\n\u003cspan class=\"s1\"\u003e\u003c\/span\u003eWeight: about 124 g (4.3 oz)\u003c\/li\u003e\n\u003cli class=\"li2\"\u003e\n\u003cspan class=\"s1\"\u003e\u003c\/span\u003eSpine Thickness: 3 mm\/at heel\u003c\/li\u003e\n\u003cli class=\"li2\"\u003e\n\u003cspan class=\"s1\"\u003e\u003c\/span\u003eBlade Type: Double-bevel\u003c\/li\u003e\n\u003cli class=\"li2\"\u003e\n\u003cspan class=\"s1\"\u003e\u003c\/span\u003eCore Edge Steel: Blue (Aogami) #2 high carbon steel\u003c\/li\u003e\n\u003cli class=\"li2\"\u003e\n\u003cspan class=\"s1\"\u003e\u003c\/span\u003eHRC (Rockwell Hardness): 60-62\u003c\/li\u003e\n\u003cli class=\"li2\"\u003e\n\u003cspan class=\"s1\"\u003e\u003c\/span\u003eFinishing: Black Finish (Kurouchi)\u003c\/li\u003e\n\u003cli class=\"li2\"\u003e\n\u003cspan class=\"s1\"\u003e\u003c\/span\u003eHandle: Japanese, Walnut (Kurumi)\u003c\/li\u003e\n\u003cli class=\"li2\"\u003e\n\u003cspan class=\"s1\"\u003e\u003c\/span\u003ePlace of Origin: Tosa, Japan\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"p2\"\u003eSujihiki translates literally to 'Flesh Slicer,' which does precisely what the name suggests. It's perfect for carving and slicing roasts, turkey, raw meats, fish, and all other proteins. The extended blade length allows you to slice with one long stroke instead of sliding the knife back and forth in a sawing motion. The reduced surface area prevents the blade from sticking to the meat. With a Sujihiki, clean slices of brisket or ultra-thin applications like Carpaccio will become a breeze to execute.\u003c\/p\u003e\n\u003cp class=\"p2\"\u003eBlue (Aogami) #2 (Hitachi Metals Ltd.) is made by adding Chromium and Tungsten \/ Wolfram to White Steel #2. This results in increased toughness and the production of hard carbide molecules, which improve edge retention. Many knife users have noted that while Blue Steel #2 is very similar to White Steel #2 in edge sharpness, it has slightly superior edge retention.\u003c\/p\u003e\n\u003cp class=\"p2\"\u003eBlack-finish is a state in which the surface that has been blackened by quenching is sharpened only with the blade, leaving the black side unintentionally on the sides (Mine and Hira) other than the blade.\u003c\/p\u003e\n\u003cp class=\"p2\"\u003eThere is no elegance like a polished finish, but it has a taste of bumps and ruggedness. It also has the advantage of less rust than a polished finish.\u003c\/p\u003e\n\u003cp class=\"p2\"\u003eKnife Care:\u003c\/p\u003e\n\u003cul class=\"ul1\"\u003e\n\u003cli class=\"li2\"\u003e\n\u003cspan class=\"s1\"\u003e\u003c\/span\u003eAfter using the knife, wash it well with detergent, etc., and then wipe off the water well (especially on the blade).\u003c\/li\u003e\n\u003cli class=\"li2\"\u003e\n\u003cspan class=\"s1\"\u003e\u003c\/span\u003eDo not hit or twist the cutting edge and cut frozen foods.\u003c\/li\u003e\n\u003cli class=\"li2\"\u003e\n\u003cspan class=\"s1\"\u003e\u003c\/span\u003eUse a sharpening stone to maintain the sharpness of the blade.\u003c\/li\u003e\n\u003cul class=\"ul1\"\u003e\n\u003cul class=\"ul1\"\u003e\n\u003cli class=\"li3\"\u003e\u003cspan class=\"s2\"\u003e\u003cbr\u003e \u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/ul\u003e\n\u003c\/ul\u003e\n\u003cp class=\"p1\"\u003e \u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/figure\u003e\n\u003cul\u003e\u003c\/ul\u003e\n\u003cdiv\u003e\u003c\/div\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 Gyuto Kurouchi 210 mm (8.3 in) Aogami (Blue) #2 Double-Bevel","description":"\u003ch1\u003e\u003c\/h1\u003e\n\u003ch1\u003e\u003c\/h1\u003e\n\u003cfigure class=\"collection--image\"\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv\u003e\n\u003cul class=\"ul1\"\u003e\n\u003cul class=\"ul1\"\u003e\n\u003cul class=\"ul1\"\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s1\"\u003e\u003c\/span\u003eType: Gyuto\u003c\/li\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s1\"\u003e\u003c\/span\u003eFinish: Kurouchi\u003c\/li\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s1\"\u003e\u003c\/span\u003eBlade Length: 210 mm (8.3 in)\u003c\/li\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s1\"\u003e\u003c\/span\u003eConstruction: Hon-Warikomi\u003c\/li\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s1\"\u003e\u003c\/span\u003eCore Edge Steel: Aogami (Blue) #2\u003c\/li\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s1\"\u003e\u003c\/span\u003eHRC (Rockwell Hardness): 61-63\u003c\/li\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s1\"\u003e\u003c\/span\u003eHandle: Walnut with resin ferrule\u003c\/li\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s1\"\u003e\u003c\/span\u003eBevel: Double-Bevel\u003c\/li\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s1\"\u003e\u003c\/span\u003ePlace of Origin: Tosa, Japan \u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/ul\u003e\n\u003c\/ul\u003e\n\u003cp class=\"p2\"\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eOriginally a Western meat knife, it’s also used for fish and vegetables due to its versatility. Its long blade is favored by professionals but can still be used by casuals and cooking enthusiasts. Its double-bevel blade is a fine choice for both right and left-handed people.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cbr\u003e Blue (Aogami) #2 (Hitachi Metals Ltd.) is made by adding Chromium and Tungsten \/ Wolfram to White Steel #2. This results in increased toughness and the production of hard carbide molecules, which improve edge retention. Many knife users have noted that while Blue Steel #2 is very similar to White Steel #2 in terms of edge sharpness, it has slightly superior edge retention.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eBlue (Aogami) #2 (Hitachi Metals Ltd.) is made by adding Chromium and Tungsten \/ Wolfram to White Steel #2. This results in increased toughness and the production of hard carbide molecules, which improve edge retention. Many knife users have noted that while Blue Steel #2 is very similar to White Steel #2 in edge sharpness, it has slightly superior edge retention.\u003c\/p\u003e\n\u003cp class=\"p2\"\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eBlack-finish is a state in which the surface that has been blackened by quenching is sharpened only with the blade, leaving the black side unintentionally on the sides (Mine and Hira) other than the blade.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eThere is no elegance like a polished finish, but it has a taste of bumps and ruggedness. It also has the advantage of less rust than a polished finish.\u003c\/p\u003e\n\u003cp class=\"p2\"\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp class=\"p2\"\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eKnife Care:\u003c\/p\u003e\n\u003cul class=\"ul1\"\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s1\"\u003e\u003c\/span\u003eAfter using the knife, wash it well with detergent, etc., and then wipe off the water well (especially on the blade).\u003c\/li\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s1\"\u003e\u003c\/span\u003eDo not hit or twist the cutting edge and cut frozen foods.\u003c\/li\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s1\"\u003e\u003c\/span\u003eUse a sharpening stone to maintain the sharpness of the blade.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/figure\u003e\n\u003cul\u003e\u003c\/ul\u003e\n\u003cdiv\u003e\u003c\/div\u003e","brand":"Chef \u0026 a knife","offers":[{"title":"Default Title","offer_id":43933295444259,"sku":"kurouchigyuto210","price":268.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0261\/1819\/3230\/products\/image_4cddf25c-c12a-414d-bb25-c32d09d3ddc8.jpg?v=1677013331"},{"product_id":"gyuto-kurouchi-210-mm-8-3-in-aogami-blue-2-double-bevel","title":"Yoshimune Gyuto Kurouchi 240 mm (9.4 in) Aogami (Blue) #2 Double-Bevel","description":"\u003ch1\u003e\u003c\/h1\u003e\n\u003ch1\u003e\u003c\/h1\u003e\n\u003cfigure class=\"collection--image\"\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv\u003e\n\u003cul class=\"ul1\"\u003e\n\u003cul class=\"ul1\"\u003e\n\u003cul class=\"ul1\"\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s1\"\u003e\u003c\/span\u003eType: Gyuto\u003c\/li\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s1\"\u003e\u003c\/span\u003eFinish: Kurouchi\u003c\/li\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s1\"\u003e\u003c\/span\u003eBlade Length: 240 mm (9.4 in)\u003c\/li\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s1\"\u003e\u003c\/span\u003eConstruction: Hon-Warikomi\u003c\/li\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s1\"\u003e\u003c\/span\u003eCore Edge Steel: Aogami (Blue) #2\u003c\/li\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s1\"\u003e\u003c\/span\u003eHRC (Rockwell Hardness): 61-63\u003c\/li\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s1\"\u003e\u003c\/span\u003eHandle: Walnut with resin ferrule\u003c\/li\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s1\"\u003e\u003c\/span\u003eBevel: Double-Bevel\u003c\/li\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s1\"\u003e\u003c\/span\u003ePlace of Origin: Tosa, Japan \u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/ul\u003e\n\u003c\/ul\u003e\n\u003cp class=\"p2\"\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eOriginally a Western meat knife, it’s also used for fish and vegetables due to its versatility. Its long blade is favored by professionals but can still be used by casuals and cooking enthusiasts. Its double-bevel blade is a fine choice for both right and left-handed people.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cbr\u003e Blue (Aogami) #2 (Hitachi Metals Ltd.) is made by adding Chromium and Tungsten \/ Wolfram to White Steel #2. This results in increased toughness and the production of hard carbide molecules, which improve edge retention. Many knife users have noted that while Blue Steel #2 is very similar to White Steel #2 in terms of edge sharpness, it has slightly superior edge retention.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eBlue (Aogami) #2 (Hitachi Metals Ltd.) is made by adding Chromium and Tungsten \/ Wolfram to White Steel #2. This results in increased toughness and the production of hard carbide molecules, which improve edge retention. Many knife users have noted that while Blue Steel #2 is very similar to White Steel #2 in edge sharpness, it has slightly superior edge retention.\u003c\/p\u003e\n\u003cp class=\"p2\"\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eBlack-finish is a state in which the surface that has been blackened by quenching is sharpened only with the blade, leaving the black side unintentionally on the sides (Mine and Hira) other than the blade.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eThere is no elegance like a polished finish, but it has a taste of bumps and ruggedness. It also has the advantage of less rust than a polished finish.\u003c\/p\u003e\n\u003cp class=\"p2\"\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp class=\"p2\"\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eKnife Care:\u003c\/p\u003e\n\u003cul class=\"ul1\"\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s1\"\u003e\u003c\/span\u003eAfter using the knife, wash it well with detergent, etc., and then wipe off the water well (especially on the blade).\u003c\/li\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s1\"\u003e\u003c\/span\u003eDo not hit or twist the cutting edge and cut frozen foods.\u003c\/li\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s1\"\u003e\u003c\/span\u003eUse a sharpening stone to maintain the sharpness of the blade.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/figure\u003e\n\u003cul\u003e\u003c\/ul\u003e\n\u003cdiv\u003e\u003c\/div\u003e","brand":"Chef \u0026 a knife","offers":[{"title":"Default Title","offer_id":43933350265123,"sku":"kurouchigyuto240","price":257.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0261\/1819\/3230\/products\/image_f9ffa8fb-9ea4-4645-bcbf-8626415c31f2.jpg?v=1677013844"},{"product_id":"copy-of-gyuto-kurouchi-240-mm-9-4-in-aogami-blue-2-double-bevel","title":"Yoshimune Kurouchi Gyuto 270mm ( 10.6 in) Aogami(Blue) No.2 Double-Bevel","description":"\u003ch1\u003e\u003c\/h1\u003e\n\u003ch1\u003e\u003c\/h1\u003e\n\u003cfigure class=\"collection--image\"\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv\u003e\n\u003cul class=\"ul1\"\u003e\n\u003cul class=\"ul1\"\u003e\n\u003cul class=\"ul1\"\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s1\"\u003e\u003c\/span\u003eType: Gyuto\u003c\/li\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s1\"\u003e\u003c\/span\u003eFinish: Kurouchi\u003c\/li\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s1\"\u003e\u003c\/span\u003eBlade Length: 270mm ( 10.6 in)\u003c\/li\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s1\"\u003e\u003c\/span\u003eConstruction: Hon-Warikomi\u003c\/li\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s1\"\u003e\u003c\/span\u003eCore Edge Steel: Aogami (Blue) #2\u003c\/li\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s1\"\u003e\u003c\/span\u003eHRC (Rockwell Hardness): 61-63\u003c\/li\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s1\"\u003e\u003c\/span\u003eHandle: Walnut with resin ferrule\u003c\/li\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s1\"\u003e\u003c\/span\u003eBevel: Double-Bevel\u003c\/li\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s1\"\u003e\u003c\/span\u003ePlace of Origin: Tosa, Japan \u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/ul\u003e\n\u003c\/ul\u003e\n\u003cp class=\"p2\"\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eOriginally a Western meat knife, it’s also used for fish and vegetables due to its versatility. Its long blade is favored by professionals but can still be used by casuals and cooking enthusiasts. Its double-bevel blade is a fine choice for both right and left-handed people.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cbr\u003e Blue (Aogami) #2 (Hitachi Metals Ltd.) is made by adding Chromium and Tungsten \/ Wolfram to White Steel #2. This results in increased toughness and the production of hard carbide molecules, which improve edge retention. Many knife users have noted that while Blue Steel #2 is very similar to White Steel #2 in terms of edge sharpness, it has slightly superior edge retention.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eBlue (Aogami) #2 (Hitachi Metals Ltd.) is made by adding Chromium and Tungsten \/ Wolfram to White Steel #2. This results in increased toughness and the production of hard carbide molecules, which improve edge retention. Many knife users have noted that while Blue Steel #2 is very similar to White Steel #2 in edge sharpness, it has slightly superior edge retention.\u003c\/p\u003e\n\u003cp class=\"p2\"\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eBlack-finish is a state in which the surface that has been blackened by quenching is sharpened only with the blade, leaving the black side unintentionally on the sides (Mine and Hira) other than the blade.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eThere is no elegance like a polished finish, but it has a taste of bumps and ruggedness. It also has the advantage of less rust than a polished finish.\u003c\/p\u003e\n\u003cp class=\"p2\"\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp class=\"p2\"\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eKnife Care:\u003c\/p\u003e\n\u003cul class=\"ul1\"\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s1\"\u003e\u003c\/span\u003eAfter using the knife, wash it well with detergent, etc., and then wipe off the water well (especially on the blade).\u003c\/li\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s1\"\u003e\u003c\/span\u003eDo not hit or twist the cutting edge and cut frozen foods.\u003c\/li\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s1\"\u003e\u003c\/span\u003eUse a sharpening stone to maintain the sharpness of the blade.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/figure\u003e\n\u003cul\u003e\u003c\/ul\u003e\n\u003cdiv\u003e\u003c\/div\u003e","brand":"Chef \u0026 a knife","offers":[{"title":"Default Title","offer_id":43933442572579,"sku":"kurouchigyuto270","price":283.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0261\/1819\/3230\/products\/image_fb257998-3f6b-4186-995e-3b724c827407.jpg?v=1677152964"},{"product_id":"copy-of-kurouchi-gyuto-270mm-10-6-in-aogamiblue-no-2-double-bevel","title":"Yoshimune Kiritsuke Kurouchi 210 mm (8.3 in) Aogami (Blue) #2 Double-Bevel","description":"\u003cp class=\"p1\" data-mce-fragment=\"1\"\u003e \u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003cul class=\"ul1\" data-mce-fragment=\"1\"\u003e\n\u003cli class=\"li2\" data-mce-fragment=\"1\"\u003e\n\u003cspan class=\"s1\" data-mce-fragment=\"1\"\u003e\u003c\/span\u003eType: Kiritsuke\u003c\/li\u003e\n\u003cli class=\"li2\" data-mce-fragment=\"1\"\u003e\n\u003cspan class=\"s1\" data-mce-fragment=\"1\"\u003e\u003c\/span\u003eFinish: Kurouchi\u003c\/li\u003e\n\u003cli class=\"li2\" data-mce-fragment=\"1\"\u003e\n\u003cspan class=\"s1\" data-mce-fragment=\"1\"\u003e\u003c\/span\u003eBlade Length: 210 mm (8.3 in)\u003c\/li\u003e\n\u003cli class=\"li2\" data-mce-fragment=\"1\"\u003e\n\u003cspan class=\"s1\" data-mce-fragment=\"1\"\u003e\u003c\/span\u003eConstruction: Hon-Warikomi\u003c\/li\u003e\n\u003cli class=\"li2\" data-mce-fragment=\"1\"\u003e\n\u003cspan class=\"s1\" data-mce-fragment=\"1\"\u003e\u003c\/span\u003eCore Edge Steel: Aogami (Blue) #2\u003c\/li\u003e\n\u003cli class=\"li2\" data-mce-fragment=\"1\"\u003e\n\u003cspan class=\"s1\" data-mce-fragment=\"1\"\u003e\u003c\/span\u003eHRC (Rockwell Hardness): 61-63\u003c\/li\u003e\n\u003cli class=\"li2\" data-mce-fragment=\"1\"\u003e\n\u003cspan class=\"s1\" data-mce-fragment=\"1\"\u003e\u003c\/span\u003eHandle: Walnut with resin ferrule\u003c\/li\u003e\n\u003cli class=\"li2\" data-mce-fragment=\"1\"\u003e\n\u003cspan class=\"s1\" data-mce-fragment=\"1\"\u003e\u003c\/span\u003eBevel: Double-Bevel\u003c\/li\u003e\n\u003cli class=\"li2\" data-mce-fragment=\"1\"\u003e\n\u003cspan class=\"s1\" data-mce-fragment=\"1\"\u003e\u003c\/span\u003ePlace of Origin: Tosa, Japan\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"p3\" data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003cp class=\"p2\" data-mce-fragment=\"1\"\u003eMainly used as an Usuba and a Yanagiba, its versatility makes it suitable for other uses. It is made with a sloping cut from its back towards its tip, pointed like a Bunka. It is recommended for chopping and cutting up ingredients.\u003c\/p\u003e\n\u003cp class=\"p2\" data-mce-fragment=\"1\"\u003eBlue (Aogami) #2 (Hitachi Metals Ltd.) is made by adding Chromium and Tungsten \/ Wolfram to White Steel #2. This results in increased toughness and the production of hard carbide molecules, which improve edge retention. Many knife users have noted that while Blue Steel #2 is very similar to White Steel #2 in terms of edge sharpness, it has slightly superior edge retention.\u003c\/p\u003e\n\u003cp class=\"p3\" data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003cp class=\"p2\" data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e Blue (Aogami) #2 (Hitachi Metals Ltd.) is made by adding Chromium and Tungsten \/ Wolfram to White Steel #2. This results in increased toughness and the production of hard carbide molecules, which improve edge retention. Many knife users have noted that while Blue Steel #2 is very similar to White Steel #2 in terms of edge sharpness, it has slightly superior edge retention.\u003c\/p\u003e\n\u003cp class=\"p2\" data-mce-fragment=\"1\"\u003eBlue (Aogami) #2 (Hitachi Metals Ltd.) is made by adding Chromium and Tungsten \/ Wolfram to White Steel #2. This results in increased toughness and the production of hard carbide molecules, which improve edge retention. Many knife users have noted that while Blue Steel #2 is very similar to White Steel #2 in edge sharpness, it has slightly superior edge retention.\u003c\/p\u003e\n\u003cp class=\"p3\" data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003cp class=\"p2\" data-mce-fragment=\"1\"\u003eBlack-finish is a state in which the surface that has been blackened by quenching is sharpened only with the blade, leaving the black side unintentionally on the sides (Mine and Hira) other than the blade.\u003c\/p\u003e\n\u003cp class=\"p2\" data-mce-fragment=\"1\"\u003eThere is no elegance like a polished finish, but it has a taste of bumps and ruggedness. It also has the advantage of less rust than a polished finish.\u003c\/p\u003e\n\u003cp class=\"p3\" data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003cp class=\"p3\" data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003cp class=\"p2\" data-mce-fragment=\"1\"\u003eKnife Care:\u003c\/p\u003e\n\u003cul class=\"ul1\" data-mce-fragment=\"1\"\u003e\n\u003cli class=\"li2\" data-mce-fragment=\"1\"\u003e\n\u003cspan class=\"s1\" data-mce-fragment=\"1\"\u003e\u003c\/span\u003eAfter using the knife, wash it well with detergent, etc., and then wipe off the water well (especially on the blade).\u003c\/li\u003e\n\u003cli class=\"li2\" data-mce-fragment=\"1\"\u003e\n\u003cspan class=\"s1\" data-mce-fragment=\"1\"\u003e\u003c\/span\u003eDo not hit or twist the cutting edge and cut frozen foods.\u003c\/li\u003e\n\u003cli class=\"li2\" data-mce-fragment=\"1\"\u003e\n\u003cspan class=\"s1\" data-mce-fragment=\"1\"\u003e\u003c\/span\u003eUse a sharpening stone to maintain the sharpness of the blade.\u003cbr data-mce-fragment=\"1\"\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"p3\" data-mce-fragment=\"1\"\u003e \u003c\/p\u003e","brand":"Chef \u0026 a knife","offers":[{"title":"Default Title","offer_id":43933478388003,"sku":"kurouchikiritsuke210","price":281.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0261\/1819\/3230\/products\/image_cf305733-9fb3-4618-b711-e3759946baf0.jpg?v=1677152833"},{"product_id":"copy-of-kiritsuke-kurouchi-210-mm-8-3-in-aogami-blue-2-double-bevel","title":"Yoshimune Kiritsuke Kurouchi 240 mm (9.4 in) Aogami (Blue) #2 Double-Bevel","description":"\u003cp class=\"p1\" data-mce-fragment=\"1\"\u003e \u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003cul class=\"ul1\" data-mce-fragment=\"1\"\u003e\n\u003cli class=\"li2\" data-mce-fragment=\"1\"\u003e\n\u003cspan class=\"s1\" data-mce-fragment=\"1\"\u003e\u003c\/span\u003eType: Kiritsuke\u003c\/li\u003e\n\u003cli class=\"li2\" data-mce-fragment=\"1\"\u003e\n\u003cspan class=\"s1\" data-mce-fragment=\"1\"\u003e\u003c\/span\u003eFinish: Kurouchi\u003c\/li\u003e\n\u003cli class=\"li2\" data-mce-fragment=\"1\"\u003e\n\u003cspan class=\"s1\" data-mce-fragment=\"1\"\u003e\u003c\/span\u003eBlade Length: 240 mm (9.4 in\u003c\/li\u003e\n\u003cli class=\"li2\" data-mce-fragment=\"1\"\u003e\n\u003cspan class=\"s1\" data-mce-fragment=\"1\"\u003e\u003c\/span\u003eConstruction: Hon-Warikomi\u003c\/li\u003e\n\u003cli class=\"li2\" data-mce-fragment=\"1\"\u003e\n\u003cspan class=\"s1\" data-mce-fragment=\"1\"\u003e\u003c\/span\u003eCore Edge Steel: Aogami (Blue) #2\u003c\/li\u003e\n\u003cli class=\"li2\" data-mce-fragment=\"1\"\u003e\n\u003cspan class=\"s1\" data-mce-fragment=\"1\"\u003e\u003c\/span\u003eHRC (Rockwell Hardness): 61-63\u003c\/li\u003e\n\u003cli class=\"li2\" data-mce-fragment=\"1\"\u003e\n\u003cspan class=\"s1\" data-mce-fragment=\"1\"\u003e\u003c\/span\u003eHandle: Walnut with resin ferrule\u003c\/li\u003e\n\u003cli class=\"li2\" data-mce-fragment=\"1\"\u003e\n\u003cspan class=\"s1\" data-mce-fragment=\"1\"\u003e\u003c\/span\u003eBevel: Double-Bevel\u003c\/li\u003e\n\u003cli class=\"li2\" data-mce-fragment=\"1\"\u003e\n\u003cspan class=\"s1\" data-mce-fragment=\"1\"\u003e\u003c\/span\u003ePlace of Origin: Tosa, Japan\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"p3\" data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003cp class=\"p2\" data-mce-fragment=\"1\"\u003eMainly used as an Usuba and a Yanagiba, its versatility makes it suitable for other uses. It is made with a sloping cut from its back towards its tip, pointed like a Bunka. It is recommended for chopping and cutting up ingredients.\u003c\/p\u003e\n\u003cp class=\"p2\" data-mce-fragment=\"1\"\u003eBlue (Aogami) #2 (Hitachi Metals Ltd.) is made by adding Chromium and Tungsten \/ Wolfram to White Steel #2. This results in increased toughness and the production of hard carbide molecules, which improve edge retention. Many knife users have noted that while Blue Steel #2 is very similar to White Steel #2 in terms of edge sharpness, it has slightly superior edge retention.\u003c\/p\u003e\n\u003cp class=\"p3\" data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003cp class=\"p2\" data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e Blue (Aogami) #2 (Hitachi Metals Ltd.) is made by adding Chromium and Tungsten \/ Wolfram to White Steel #2. This results in increased toughness and the production of hard carbide molecules, which improve edge retention. Many knife users have noted that while Blue Steel #2 is very similar to White Steel #2 in terms of edge sharpness, it has slightly superior edge retention.\u003c\/p\u003e\n\u003cp class=\"p2\" data-mce-fragment=\"1\"\u003eBlue (Aogami) #2 (Hitachi Metals Ltd.) is made by adding Chromium and Tungsten \/ Wolfram to White Steel #2. This results in increased toughness and the production of hard carbide molecules, which improve edge retention. Many knife users have noted that while Blue Steel #2 is very similar to White Steel #2 in edge sharpness, it has slightly superior edge retention.\u003c\/p\u003e\n\u003cp class=\"p3\" data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003cp class=\"p2\" data-mce-fragment=\"1\"\u003eBlack-finish is a state in which the surface that has been blackened by quenching is sharpened only with the blade, leaving the black side unintentionally on the sides (Mine and Hira) other than the blade.\u003c\/p\u003e\n\u003cp class=\"p2\" data-mce-fragment=\"1\"\u003eThere is no elegance like a polished finish, but it has a taste of bumps and ruggedness. It also has the advantage of less rust than a polished finish.\u003c\/p\u003e\n\u003cp class=\"p3\" data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003cp class=\"p3\" data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003cp class=\"p2\" data-mce-fragment=\"1\"\u003eKnife Care:\u003c\/p\u003e\n\u003cul class=\"ul1\" data-mce-fragment=\"1\"\u003e\n\u003cli class=\"li2\" data-mce-fragment=\"1\"\u003e\n\u003cspan class=\"s1\" data-mce-fragment=\"1\"\u003e\u003c\/span\u003eAfter using the knife, wash it well with detergent, etc., and then wipe off the water well (especially on the blade).\u003c\/li\u003e\n\u003cli class=\"li2\" data-mce-fragment=\"1\"\u003e\n\u003cspan class=\"s1\" data-mce-fragment=\"1\"\u003e\u003c\/span\u003eDo not hit or twist the cutting edge and cut frozen foods.\u003c\/li\u003e\n\u003cli class=\"li2\" data-mce-fragment=\"1\"\u003e\n\u003cspan class=\"s1\" data-mce-fragment=\"1\"\u003e\u003c\/span\u003eUse a sharpening stone to maintain the sharpness of the blade.\u003cbr data-mce-fragment=\"1\"\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"p3\" data-mce-fragment=\"1\"\u003e \u003c\/p\u003e","brand":"Chef \u0026 a knife","offers":[{"title":"Default Title","offer_id":43933548314915,"sku":"kurouchikiritsuke240","price":260.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0261\/1819\/3230\/products\/image_3476f3b2-9d02-46bd-a59c-82892ff02c80.jpg?v=1677152715"},{"product_id":"copy-of-kiritsuke-kurouchi-240-mm-9-4-in-aogami-blue-2-double-bevel","title":"Yoshimune Sujihiki Kurouchi 210mm(8.3in) Aogami(Blue) No.2 Damascus (17 layers) Double-Bevel","description":"\u003cp class=\"p1\" data-mce-fragment=\"1\"\u003e \u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003cul class=\"ul1\" data-mce-fragment=\"1\"\u003e\n\u003cli class=\"li2\" data-mce-fragment=\"1\"\u003e\n\u003cspan class=\"s1\" data-mce-fragment=\"1\"\u003e\u003c\/span\u003eType: Sujihiki \u003c\/li\u003e\n\u003cli class=\"li2\" data-mce-fragment=\"1\"\u003e\n\u003cspan class=\"s1\" data-mce-fragment=\"1\"\u003e\u003c\/span\u003eFinish: \u003cmeta charset=\"utf-8\"\u003e \u003cspan data-mce-fragment=\"1\"\u003eKurouchi, Damascus (17 layers)\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli class=\"li2\" data-mce-fragment=\"1\"\u003e\n\u003cspan class=\"s1\" data-mce-fragment=\"1\"\u003e\u003c\/span\u003eBlade Length: 210mm(8.3in)\u003c\/li\u003e\n\u003cli class=\"li2\" data-mce-fragment=\"1\"\u003e\n\u003cspan class=\"s1\" data-mce-fragment=\"1\"\u003e\u003c\/span\u003eConstruction: Hon-Warikomi\u003c\/li\u003e\n\u003cli class=\"li2\" data-mce-fragment=\"1\"\u003e\n\u003cspan class=\"s1\" data-mce-fragment=\"1\"\u003e\u003c\/span\u003eCore Edge Steel: Aogami (Blue) #2\u003c\/li\u003e\n\u003cli class=\"li2\" data-mce-fragment=\"1\"\u003e\n\u003cspan class=\"s1\" data-mce-fragment=\"1\"\u003e\u003c\/span\u003eHRC (Rockwell Hardness): 61-63\u003c\/li\u003e\n\u003cli class=\"li2\" data-mce-fragment=\"1\"\u003e\n\u003cspan class=\"s1\" data-mce-fragment=\"1\"\u003e\u003c\/span\u003eHandle: Walnut with resin ferrule\u003c\/li\u003e\n\u003cli class=\"li2\" data-mce-fragment=\"1\"\u003e\n\u003cspan class=\"s1\" data-mce-fragment=\"1\"\u003e\u003c\/span\u003eBevel: Double-Bevel\u003c\/li\u003e\n\u003cli class=\"li2\" data-mce-fragment=\"1\"\u003e\n\u003cspan class=\"s1\" data-mce-fragment=\"1\"\u003e\u003c\/span\u003ePlace of Origin: Tosa, Japan\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"p3\" data-mce-fragment=\"1\"\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp class=\"p2\" data-mce-fragment=\"1\"\u003eBlue (Aogami) #2 (Hitachi Metals Ltd.) is made by adding Chromium and Tungsten \/ Wolfram to White Steel #2. This results in increased toughness and the production of hard carbide molecules, which improve edge retention. Many knife users have noted that while Blue Steel #2 is very similar to White Steel #2 in terms of edge sharpness, it has slightly superior edge retention.\u003c\/p\u003e\n\u003cp class=\"p3\" data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003cp class=\"p2\" data-mce-fragment=\"1\"\u003eBlack-finish is a state in which the surface that has been blackened by quenching is sharpened only with the blade, leaving the black side unintentionally on the sides (Mine and Hira) other than the blade.\u003c\/p\u003e\n\u003cp class=\"p2\" data-mce-fragment=\"1\"\u003eThere is no elegance like a polished finish, but it has a taste of bumps and ruggedness. It also has the advantage of less rust than a polished finish.\u003c\/p\u003e\n\u003cp class=\"p3\" data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003cp class=\"p3\" data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003cp class=\"p2\" data-mce-fragment=\"1\"\u003eKnife Care:\u003c\/p\u003e\n\u003cul class=\"ul1\" data-mce-fragment=\"1\"\u003e\n\u003cli class=\"li2\" data-mce-fragment=\"1\"\u003e\n\u003cspan class=\"s1\" data-mce-fragment=\"1\"\u003e\u003c\/span\u003eAfter using the knife, wash it well with detergent, etc., and then wipe off the water well (especially on the blade).\u003c\/li\u003e\n\u003cli class=\"li2\" data-mce-fragment=\"1\"\u003e\n\u003cspan class=\"s1\" data-mce-fragment=\"1\"\u003e\u003c\/span\u003eDo not hit or twist the cutting edge and cut frozen foods.\u003c\/li\u003e\n\u003cli class=\"li2\" data-mce-fragment=\"1\"\u003e\n\u003cspan class=\"s1\" data-mce-fragment=\"1\"\u003e\u003c\/span\u003eUse a sharpening stone to maintain the sharpness of the blade.\u003cbr data-mce-fragment=\"1\"\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"p3\" data-mce-fragment=\"1\"\u003e \u003c\/p\u003e","brand":"Chef \u0026 a knife","offers":[{"title":"Default Title","offer_id":43933603758371,"sku":"kurouchisujihikidamascus210","price":294.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0261\/1819\/3230\/products\/image_48fe4da0-a77b-4e11-a886-fb98da3d1c8b.jpg?v=1677152572"},{"product_id":"copy-of-sujihiki-kurouchi-210mm8-3in-aogamiblue-no-2-damascus-17-layers-double-bevel","title":"Yoshimune Sujihiki Kurouchi 240mm(9.4 in) Aogami (Blue) No.2 Damascus (17layers) Double-Bevel","description":"\u003cp class=\"p1\" data-mce-fragment=\"1\"\u003e \u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003cul class=\"ul1\" data-mce-fragment=\"1\"\u003e\n\u003cli class=\"li2\" data-mce-fragment=\"1\"\u003e\n\u003cspan class=\"s1\" data-mce-fragment=\"1\"\u003e\u003c\/span\u003eType: Sujihiki \u003c\/li\u003e\n\u003cli class=\"li2\" data-mce-fragment=\"1\"\u003e\n\u003cspan class=\"s1\" data-mce-fragment=\"1\"\u003e\u003c\/span\u003eFinish: \u003cmeta charset=\"utf-8\"\u003e \u003cspan data-mce-fragment=\"1\"\u003eKurouchi, Damascus (17 layers)\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli class=\"li2\" data-mce-fragment=\"1\"\u003e\n\u003cspan class=\"s1\" data-mce-fragment=\"1\"\u003e\u003c\/span\u003eBlade Length: 240mm(9.4 in)\u003c\/li\u003e\n\u003cli class=\"li2\" data-mce-fragment=\"1\"\u003e\n\u003cspan class=\"s1\" data-mce-fragment=\"1\"\u003e\u003c\/span\u003eConstruction: Hon-Warikomi\u003c\/li\u003e\n\u003cli class=\"li2\" data-mce-fragment=\"1\"\u003e\n\u003cspan class=\"s1\" data-mce-fragment=\"1\"\u003e\u003c\/span\u003eCore Edge Steel: Aogami (Blue) #2\u003c\/li\u003e\n\u003cli class=\"li2\" data-mce-fragment=\"1\"\u003e\n\u003cspan class=\"s1\" data-mce-fragment=\"1\"\u003e\u003c\/span\u003eHRC (Rockwell Hardness): 61-63\u003c\/li\u003e\n\u003cli class=\"li2\" data-mce-fragment=\"1\"\u003e\n\u003cspan class=\"s1\" data-mce-fragment=\"1\"\u003e\u003c\/span\u003eHandle: Walnut with resin ferrule\u003c\/li\u003e\n\u003cli class=\"li2\" data-mce-fragment=\"1\"\u003e\n\u003cspan class=\"s1\" data-mce-fragment=\"1\"\u003e\u003c\/span\u003eBevel: Double-Bevel\u003c\/li\u003e\n\u003cli class=\"li2\" data-mce-fragment=\"1\"\u003e\n\u003cspan class=\"s1\" data-mce-fragment=\"1\"\u003e\u003c\/span\u003ePlace of Origin: Tosa, Japan\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"p3\" data-mce-fragment=\"1\"\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp class=\"p2\" data-mce-fragment=\"1\"\u003eBlue (Aogami) #2 (Hitachi Metals Ltd.) is made by adding Chromium and Tungsten \/ Wolfram to White Steel #2. This results in increased toughness and the production of hard carbide molecules, which improve edge retention. Many knife users have noted that while Blue Steel #2 is very similar to White Steel #2 in terms of edge sharpness, it has slightly superior edge retention.\u003c\/p\u003e\n\u003cp class=\"p2\" data-mce-fragment=\"1\"\u003eBlack-finish is a state in which the surface that has been blackened by quenching is sharpened only with the blade, leaving the black side unintentionally on the sides (Mine and Hira) other than the blade.\u003c\/p\u003e\n\u003cp class=\"p2\" data-mce-fragment=\"1\"\u003eThere is no elegance like a polished finish, but it has a taste of bumps and ruggedness. It also has the advantage of less rust than a polished finish.\u003c\/p\u003e\n\u003cp class=\"p3\" data-mce-fragment=\"1\"\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp class=\"p2\" data-mce-fragment=\"1\"\u003eKnife Care:\u003c\/p\u003e\n\u003cul class=\"ul1\" data-mce-fragment=\"1\"\u003e\n\u003cli class=\"li2\" data-mce-fragment=\"1\"\u003e\n\u003cspan class=\"s1\" data-mce-fragment=\"1\"\u003e\u003c\/span\u003eAfter using the knife, wash it well with detergent, etc., and then wipe off the water well (especially on the blade).\u003c\/li\u003e\n\u003cli class=\"li2\" data-mce-fragment=\"1\"\u003e\n\u003cspan class=\"s1\" data-mce-fragment=\"1\"\u003e\u003c\/span\u003eDo not hit or twist the cutting edge and cut frozen foods.\u003c\/li\u003e\n\u003cli class=\"li2\" data-mce-fragment=\"1\"\u003e\n\u003cspan class=\"s1\" data-mce-fragment=\"1\"\u003e\u003c\/span\u003eUse a sharpening stone to maintain the sharpness of the blade.\u003cbr data-mce-fragment=\"1\"\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"p3\" data-mce-fragment=\"1\"\u003e \u003c\/p\u003e","brand":"Chef \u0026 a knife","offers":[{"title":"Default Title","offer_id":43933633544483,"sku":"kurouchisujihikidamascus240","price":341.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0261\/1819\/3230\/products\/image_7bce8b3e-dd8d-424e-9455-3fcd6b3b7e79.jpg?v=1677152231"},{"product_id":"copy-of-sujihiki-kurouchi-240mm9-4-in-aogami-blue-no-2-damascus-17layers-double-bevel","title":"Yoshimune Gyuto Kurouchi 210 mm (8.3 in) Aogami (Blue) #2 Damascus (17 layers) Double-Bevel","description":"\u003cp class=\"p1\" data-mce-fragment=\"1\"\u003e \u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003cul class=\"ul1\" data-mce-fragment=\"1\"\u003e\n\u003cli class=\"li2\" data-mce-fragment=\"1\"\u003e\n\u003cspan class=\"s1\" data-mce-fragment=\"1\"\u003e\u003c\/span\u003eType: Gyuto\u003c\/li\u003e\n\u003cli class=\"li2\" data-mce-fragment=\"1\"\u003e\n\u003cspan class=\"s1\" data-mce-fragment=\"1\"\u003e\u003c\/span\u003eFinish: \u003cmeta charset=\"utf-8\"\u003e \u003cspan data-mce-fragment=\"1\"\u003eKurouchi, Damascus (17 layers)\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli class=\"li2\" data-mce-fragment=\"1\"\u003e\n\u003cspan class=\"s1\" data-mce-fragment=\"1\"\u003e\u003c\/span\u003eBlade Length: 210 mm (8.3 in)\u003c\/li\u003e\n\u003cli class=\"li2\" data-mce-fragment=\"1\"\u003e\n\u003cspan class=\"s1\" data-mce-fragment=\"1\"\u003e\u003c\/span\u003eConstruction: Hon-Warikomi\u003c\/li\u003e\n\u003cli class=\"li2\" data-mce-fragment=\"1\"\u003e\n\u003cspan class=\"s1\" data-mce-fragment=\"1\"\u003e\u003c\/span\u003eCore Edge Steel: Aogami (Blue) #2\u003c\/li\u003e\n\u003cli class=\"li2\" data-mce-fragment=\"1\"\u003e\n\u003cspan class=\"s1\" data-mce-fragment=\"1\"\u003e\u003c\/span\u003eHRC (Rockwell Hardness): 61-63\u003c\/li\u003e\n\u003cli class=\"li2\" data-mce-fragment=\"1\"\u003e\n\u003cspan class=\"s1\" data-mce-fragment=\"1\"\u003e\u003c\/span\u003eHandle: Walnut with resin ferrule\u003c\/li\u003e\n\u003cli class=\"li2\" data-mce-fragment=\"1\"\u003e\n\u003cspan class=\"s1\" data-mce-fragment=\"1\"\u003e\u003c\/span\u003eBevel: Double-Bevel\u003c\/li\u003e\n\u003cli class=\"li2\" data-mce-fragment=\"1\"\u003e\n\u003cspan class=\"s1\" data-mce-fragment=\"1\"\u003e\u003c\/span\u003ePlace of Origin: Tosa, Japan\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"p3\" data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eOriginally a Western meat knife, it's also used for fish and vegetables due to its versatility. Its long blade is favored by professionals but can still be used by casuals and cooking enthusiasts. Its double-bevel blade is a fine choice for both right and left-handed people.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p2\" data-mce-fragment=\"1\"\u003eBlue (Aogami) #2 (Hitachi Metals Ltd.) is made by adding Chromium and Tungsten \/ Wolfram to White Steel #2. This results in increased toughness and the production of hard carbide molecules, which improve edge retention. Many knife users have noted that while Blue Steel #2 is very similar to White Steel #2 in terms of edge sharpness, it has slightly superior edge retention.\u003c\/p\u003e\n\u003cp class=\"p2\" data-mce-fragment=\"1\"\u003eBlack-finish is a state in which the surface that has been blackened by quenching is sharpened only with the blade, leaving the black side unintentionally on the sides (Mine and Hira) other than the blade.\u003c\/p\u003e\n\u003cp class=\"p2\" data-mce-fragment=\"1\"\u003eThere is no elegance like a polished finish, but it has a taste of bumps and ruggedness. It also has the advantage of less rust than a polished finish.\u003c\/p\u003e\n\u003cp class=\"p3\" data-mce-fragment=\"1\"\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp class=\"p2\" data-mce-fragment=\"1\"\u003eKnife Care:\u003c\/p\u003e\n\u003cul class=\"ul1\" data-mce-fragment=\"1\"\u003e\n\u003cli class=\"li2\" data-mce-fragment=\"1\"\u003e\n\u003cspan class=\"s1\" data-mce-fragment=\"1\"\u003e\u003c\/span\u003eAfter using the knife, wash it well with detergent, etc., and then wipe off the water well (especially on the blade).\u003c\/li\u003e\n\u003cli class=\"li2\" data-mce-fragment=\"1\"\u003e\n\u003cspan class=\"s1\" data-mce-fragment=\"1\"\u003e\u003c\/span\u003eDo not hit or twist the cutting edge and cut frozen foods.\u003c\/li\u003e\n\u003cli class=\"li2\" data-mce-fragment=\"1\"\u003e\n\u003cspan class=\"s1\" data-mce-fragment=\"1\"\u003e\u003c\/span\u003eUse a sharpening stone to maintain the sharpness of the blade.\u003cbr data-mce-fragment=\"1\"\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"p3\" data-mce-fragment=\"1\"\u003e \u003c\/p\u003e","brand":"Chef \u0026 a knife","offers":[{"title":"Default Title","offer_id":43933661757731,"sku":"kurouchigyutodamascus210","price":320.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0261\/1819\/3230\/products\/image_6d01e92d-c363-4311-a6b5-0b033257714e.jpg?v=1677013062"},{"product_id":"copy-of-gyuto-kurouchi-210-mm-8-3-in-aogami-blue-2-damascus-17-layers-double-bevel","title":"Yoshimune Gyuto Kurouchi 240 mm (9.4 in) Aogami (Blue) #2 Damascus (17 layers) Double-Bevel","description":"\u003cp class=\"p1\" data-mce-fragment=\"1\"\u003e \u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003cul class=\"ul1\" data-mce-fragment=\"1\"\u003e\n\u003cli class=\"li2\" data-mce-fragment=\"1\"\u003e\n\u003cspan class=\"s1\" data-mce-fragment=\"1\"\u003e\u003c\/span\u003eType: Gyuto\u003c\/li\u003e\n\u003cli class=\"li2\" data-mce-fragment=\"1\"\u003e\n\u003cspan class=\"s1\" data-mce-fragment=\"1\"\u003e\u003c\/span\u003eFinish: \u003cmeta charset=\"utf-8\"\u003e \u003cspan data-mce-fragment=\"1\"\u003eKurouchi, Damascus (17 layers)\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli class=\"li2\" data-mce-fragment=\"1\"\u003e\n\u003cspan class=\"s1\" data-mce-fragment=\"1\"\u003e\u003c\/span\u003eBlade Length: 240 mm (9.4 in)\u003c\/li\u003e\n\u003cli class=\"li2\" data-mce-fragment=\"1\"\u003e\n\u003cspan class=\"s1\" data-mce-fragment=\"1\"\u003e\u003c\/span\u003eConstruction: Hon-Warikomi\u003c\/li\u003e\n\u003cli class=\"li2\" data-mce-fragment=\"1\"\u003e\n\u003cspan class=\"s1\" data-mce-fragment=\"1\"\u003e\u003c\/span\u003eCore Edge Steel: Aogami (Blue) #2\u003c\/li\u003e\n\u003cli class=\"li2\" data-mce-fragment=\"1\"\u003e\n\u003cspan class=\"s1\" data-mce-fragment=\"1\"\u003e\u003c\/span\u003eHRC (Rockwell Hardness): 61-63\u003c\/li\u003e\n\u003cli class=\"li2\" data-mce-fragment=\"1\"\u003e\n\u003cspan class=\"s1\" data-mce-fragment=\"1\"\u003e\u003c\/span\u003eHandle: Walnut with resin ferrule\u003c\/li\u003e\n\u003cli class=\"li2\" data-mce-fragment=\"1\"\u003e\n\u003cspan class=\"s1\" data-mce-fragment=\"1\"\u003e\u003c\/span\u003eBevel: Double-Bevel\u003c\/li\u003e\n\u003cli class=\"li2\" data-mce-fragment=\"1\"\u003e\n\u003cspan class=\"s1\" data-mce-fragment=\"1\"\u003e\u003c\/span\u003ePlace of Origin: Tosa, Japan\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"p3\" data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eOriginally a Western meat knife, it's also used for fish and vegetables due to its versatility. Its long blade is favored by professionals but can still be used by casuals and cooking enthusiasts. Its double-bevel blade is a fine choice for both right and left-handed people.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p2\" data-mce-fragment=\"1\"\u003eBlue (Aogami) #2 (Hitachi Metals Ltd.) is made by adding Chromium and Tungsten \/ Wolfram to White Steel #2. This results in increased toughness and the production of hard carbide molecules, which improve edge retention. Many knife users have noted that while Blue Steel #2 is very similar to White Steel #2 in terms of edge sharpness, it has slightly superior edge retention.\u003c\/p\u003e\n\u003cp class=\"p2\" data-mce-fragment=\"1\"\u003eBlack-finish is a state in which the surface that has been blackened by quenching is sharpened only with the blade, leaving the black side unintentionally on the sides (Mine and Hira) other than the blade.\u003c\/p\u003e\n\u003cp class=\"p2\" data-mce-fragment=\"1\"\u003eThere is no elegance like a polished finish, but it has a taste of bumps and ruggedness. It also has the advantage of less rust than a polished finish.\u003c\/p\u003e\n\u003cp class=\"p3\" data-mce-fragment=\"1\"\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp class=\"p2\" data-mce-fragment=\"1\"\u003eKnife Care:\u003c\/p\u003e\n\u003cul class=\"ul1\" data-mce-fragment=\"1\"\u003e\n\u003cli class=\"li2\" data-mce-fragment=\"1\"\u003e\n\u003cspan class=\"s1\" data-mce-fragment=\"1\"\u003e\u003c\/span\u003eAfter using the knife, wash it well with detergent, etc., and then wipe off the water well (especially on the blade).\u003c\/li\u003e\n\u003cli class=\"li2\" data-mce-fragment=\"1\"\u003e\n\u003cspan class=\"s1\" data-mce-fragment=\"1\"\u003e\u003c\/span\u003eDo not hit or twist the cutting edge and cut frozen foods.\u003c\/li\u003e\n\u003cli class=\"li2\" data-mce-fragment=\"1\"\u003e\n\u003cspan class=\"s1\" data-mce-fragment=\"1\"\u003e\u003c\/span\u003eUse a sharpening stone to maintain the sharpness of the blade.\u003cbr data-mce-fragment=\"1\"\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"p3\" data-mce-fragment=\"1\"\u003e \u003c\/p\u003e","brand":"Chef \u0026 a knife","offers":[{"title":"Default Title","offer_id":43933684236579,"sku":"kurouchigyutodamascus240","price":331.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0261\/1819\/3230\/products\/image_7abb4f26-53a9-4695-aa5f-a3d753367ad4.jpg?v=1677013474"},{"product_id":"copy-of-kurouchi-17layer-damascus-gyuto-270-mm-10-6-in-aogamiblue-no-2-double-bevel","title":"Yoshimune Kiritsuke Kurouchi 210 mm (8.2 in) Aogami (Blue) #2 Damascus (17 layers) Double-Bevel","description":"\u003cp class=\"p1\" data-mce-fragment=\"1\"\u003e \u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003cul class=\"ul1\" data-mce-fragment=\"1\"\u003e\n\u003cli class=\"li2\" data-mce-fragment=\"1\"\u003e\n\u003cspan class=\"s1\" data-mce-fragment=\"1\"\u003e\u003c\/span\u003eType: Kiritsuke\u003c\/li\u003e\n\u003cli class=\"li2\" data-mce-fragment=\"1\"\u003e\n\u003cspan class=\"s1\" data-mce-fragment=\"1\"\u003e\u003c\/span\u003eFinish: \u003cmeta charset=\"utf-8\"\u003e \u003cspan data-mce-fragment=\"1\"\u003eKurouchi, Damascus (17 layers)\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli class=\"li2\" data-mce-fragment=\"1\"\u003e\n\u003cspan class=\"s1\" data-mce-fragment=\"1\"\u003e\u003c\/span\u003eBlade Length: 210 mm (8.2 in)\u003c\/li\u003e\n\u003cli class=\"li2\" data-mce-fragment=\"1\"\u003e\n\u003cspan class=\"s1\" data-mce-fragment=\"1\"\u003e\u003c\/span\u003eConstruction: Hon-Warikomi\u003c\/li\u003e\n\u003cli class=\"li2\" data-mce-fragment=\"1\"\u003e\n\u003cspan class=\"s1\" data-mce-fragment=\"1\"\u003e\u003c\/span\u003eCore Edge Steel: Aogami (Blue) #2\u003c\/li\u003e\n\u003cli class=\"li2\" data-mce-fragment=\"1\"\u003e\n\u003cspan class=\"s1\" data-mce-fragment=\"1\"\u003e\u003c\/span\u003eHRC (Rockwell Hardness): 61-63\u003c\/li\u003e\n\u003cli class=\"li2\" data-mce-fragment=\"1\"\u003e\n\u003cspan class=\"s1\" data-mce-fragment=\"1\"\u003e\u003c\/span\u003eHandle: Walnut with resin ferrule\u003c\/li\u003e\n\u003cli class=\"li2\" data-mce-fragment=\"1\"\u003e\n\u003cspan class=\"s1\" data-mce-fragment=\"1\"\u003e\u003c\/span\u003eBevel: Double-Bevel\u003c\/li\u003e\n\u003cli class=\"li2\" data-mce-fragment=\"1\"\u003e\n\u003cspan class=\"s1\" data-mce-fragment=\"1\"\u003e\u003c\/span\u003ePlace of Origin: Tosa, Japan\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"p3\" data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eKiritsuke knives have a few multipurpose traditional Japanese blades. They can be used as a Yanagi (slicing knife) or an Usuba (vegetable knife). These sword-shaped knives feature a straighter edge than a Yanagi for vegetables and a longer blade than an Usuba for slicing fish with ease.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp class=\"p2\" data-mce-fragment=\"1\"\u003eBlue (Aogami) #2 (Hitachi Metals Ltd.) is made by adding Chromium and Tungsten \/ Wolfram to White Steel #2. This results in increased toughness and the production of hard carbide molecules, which improve edge retention. Many knife users have noted that while Blue Steel #2 is very similar to White Steel #2 in terms of edge sharpness, it has slightly superior edge retention.\u003c\/p\u003e\n\u003cp class=\"p2\" data-mce-fragment=\"1\"\u003eBlack-finish is a state in which the surface that has been blackened by quenching is sharpened only with the blade, leaving the black side unintentionally on the sides (Mine and Hira) other than the blade.\u003c\/p\u003e\n\u003cp class=\"p2\" data-mce-fragment=\"1\"\u003eThere is no elegance like a polished finish, but it has a taste of bumps and ruggedness. It also has the advantage of less rust than a polished finish.\u003c\/p\u003e\n\u003cp class=\"p3\" data-mce-fragment=\"1\"\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp class=\"p2\" data-mce-fragment=\"1\"\u003eKnife Care:\u003c\/p\u003e\n\u003cul class=\"ul1\" data-mce-fragment=\"1\"\u003e\n\u003cli class=\"li2\" data-mce-fragment=\"1\"\u003e\n\u003cspan class=\"s1\" data-mce-fragment=\"1\"\u003e\u003c\/span\u003eAfter using the knife, wash it well with detergent, etc., and then wipe off the water well (especially on the blade).\u003c\/li\u003e\n\u003cli class=\"li2\" data-mce-fragment=\"1\"\u003e\n\u003cspan class=\"s1\" data-mce-fragment=\"1\"\u003e\u003c\/span\u003eDo not hit or twist the cutting edge and cut frozen foods.\u003c\/li\u003e\n\u003cli class=\"li2\" data-mce-fragment=\"1\"\u003e\n\u003cspan class=\"s1\" data-mce-fragment=\"1\"\u003e\u003c\/span\u003eUse a sharpening stone to maintain the sharpness of the blade.\u003cbr data-mce-fragment=\"1\"\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"p3\" data-mce-fragment=\"1\"\u003e \u003c\/p\u003e","brand":"Chef \u0026 a knife","offers":[{"title":"Default Title","offer_id":43933835493667,"sku":"kurouchikiritsukedamascus210","price":366.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0261\/1819\/3230\/products\/image_6e9686f7-34cf-4bbf-9d6c-da0eab6a97a5.jpg?v=1677151722"},{"product_id":"copy-of-kiritsuke-kurouchi-210-mm-8-2-in-aogami-blue-2-damascus-17-layers-double-bevel","title":"Yoshimune Kiritsuke Kurouchi 240 mm (9.4 in) Aogami (Blue) #2 Damascus (17 layers) Double-Bevel","description":"\u003cp class=\"p1\" data-mce-fragment=\"1\"\u003e \u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003cul class=\"ul1\" data-mce-fragment=\"1\"\u003e\n\u003cli class=\"li2\" data-mce-fragment=\"1\"\u003e\n\u003cspan class=\"s1\" data-mce-fragment=\"1\"\u003e\u003c\/span\u003eType: Kiritsuke\u003c\/li\u003e\n\u003cli class=\"li2\" data-mce-fragment=\"1\"\u003e\n\u003cspan class=\"s1\" data-mce-fragment=\"1\"\u003e\u003c\/span\u003eFinish: \u003cmeta charset=\"utf-8\"\u003e \u003cspan data-mce-fragment=\"1\"\u003eKurouchi, Damascus (17 layers)\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli class=\"li2\" data-mce-fragment=\"1\"\u003e\n\u003cspan class=\"s1\" data-mce-fragment=\"1\"\u003e\u003c\/span\u003eBlade Length: 240 mm (9.4 in)\u003c\/li\u003e\n\u003cli class=\"li2\" data-mce-fragment=\"1\"\u003e\n\u003cspan class=\"s1\" data-mce-fragment=\"1\"\u003e\u003c\/span\u003eConstruction: Hon-Warikomi\u003c\/li\u003e\n\u003cli class=\"li2\" data-mce-fragment=\"1\"\u003e\n\u003cspan class=\"s1\" data-mce-fragment=\"1\"\u003e\u003c\/span\u003eCore Edge Steel: Aogami (Blue) #2\u003c\/li\u003e\n\u003cli class=\"li2\" data-mce-fragment=\"1\"\u003e\n\u003cspan class=\"s1\" data-mce-fragment=\"1\"\u003e\u003c\/span\u003eHRC (Rockwell Hardness): 61-63\u003c\/li\u003e\n\u003cli class=\"li2\" data-mce-fragment=\"1\"\u003e\n\u003cspan class=\"s1\" data-mce-fragment=\"1\"\u003e\u003c\/span\u003eHandle: Walnut with resin ferrule\u003c\/li\u003e\n\u003cli class=\"li2\" data-mce-fragment=\"1\"\u003e\n\u003cspan class=\"s1\" data-mce-fragment=\"1\"\u003e\u003c\/span\u003eBevel: Double-Bevel\u003c\/li\u003e\n\u003cli class=\"li2\" data-mce-fragment=\"1\"\u003e\n\u003cspan class=\"s1\" data-mce-fragment=\"1\"\u003e\u003c\/span\u003ePlace of Origin: Tosa, Japan\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"p3\" data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eKiritsuke knives have a few multipurpose traditional Japanese blades. They can be used as a Yanagi (slicing knife) or an Usuba (vegetable knife). These sword-shaped knives feature a straighter edge than a Yanagi for vegetables and a longer blade than an Usuba for slicing fish with ease.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp class=\"p2\" data-mce-fragment=\"1\"\u003eBlue (Aogami) #2 (Hitachi Metals Ltd.) is made by adding Chromium and Tungsten \/ Wolfram to White Steel #2. This results in increased toughness and the production of hard carbide molecules, which improve edge retention. Many knife users have noted that while Blue Steel #2 is very similar to White Steel #2 in terms of edge sharpness, it has slightly superior edge retention.\u003c\/p\u003e\n\u003cp class=\"p2\" data-mce-fragment=\"1\"\u003eBlack-finish is a state in which the surface that has been blackened by quenching is sharpened only with the blade, leaving the black side unintentionally on the sides (Mine and Hira) other than the blade.\u003c\/p\u003e\n\u003cp class=\"p2\" data-mce-fragment=\"1\"\u003eThere is no elegance like a polished finish, but it has a taste of bumps and ruggedness. It also has the advantage of less rust than a polished finish.\u003c\/p\u003e\n\u003cp class=\"p3\" data-mce-fragment=\"1\"\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp class=\"p2\" data-mce-fragment=\"1\"\u003eKnife Care:\u003c\/p\u003e\n\u003cul class=\"ul1\" data-mce-fragment=\"1\"\u003e\n\u003cli class=\"li2\" data-mce-fragment=\"1\"\u003e\n\u003cspan class=\"s1\" data-mce-fragment=\"1\"\u003e\u003c\/span\u003eAfter using the knife, wash it well with detergent, etc., and then wipe off the water well (especially on the blade).\u003c\/li\u003e\n\u003cli class=\"li2\" data-mce-fragment=\"1\"\u003e\n\u003cspan class=\"s1\" data-mce-fragment=\"1\"\u003e\u003c\/span\u003eDo not hit or twist the cutting edge and cut frozen foods.\u003c\/li\u003e\n\u003cli class=\"li2\" data-mce-fragment=\"1\"\u003e\n\u003cspan class=\"s1\" data-mce-fragment=\"1\"\u003e\u003c\/span\u003eUse a sharpening stone to maintain the sharpness of the blade.\u003cbr data-mce-fragment=\"1\"\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"p3\" data-mce-fragment=\"1\"\u003e \u003c\/p\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":"copy-of-kiritsuke-kurouchi-240-mm-9-4-in-aogami-blue-2-damascus-17-layers-double-bevel","title":"Yoshimune Santoku Damascus Hammered Finish Knife 180mm (7in) Stainless clad AUS10","description":"\u003cul\u003e\n\u003cli\u003eType: Santoku \/ Kitchen knife \/ Multipurpose knife\u003c\/li\u003e\n\u003cli\u003eConstruction: Stainless clad AUS10 \/ Damascus\u003c\/li\u003e\n\u003cli\u003eBlade Length: 180mm (7.0inch) \u003c\/li\u003e\n\u003cli\u003eBlade Hight: 45mm(1.7inch)\u003c\/li\u003e\n\u003cli\u003eWeight: about 134g(4.7oz)\u003c\/li\u003e\n\u003cli\u003eSpine Thickness: 2mm\/at heel\u003c\/li\u003e\n\u003cli\u003eBlade Type: Double-bevel\u003c\/li\u003e\n\u003cli\u003eCore Edge Steel: AUS10 Stainless \u003c\/li\u003e\n\u003cli\u003eHRC (Rockwell Hardness): 60\u003c\/li\u003e\n\u003cli\u003eFinishing: Hammered finish\u003c\/li\u003e\n\u003cli\u003eHandle: Rosewood\u003c\/li\u003e\n\u003cli\u003ePlace of Origin: Japan \u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"p1\"\u003eAUS-10 steel is one of the best steels used to make good-quality knives. It has good edge retention, toughness, hardness, corrosion resistance, and wear resistance. It is very easy to sharpen…\u003c\/p\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":"copy-of-santoku-damascus-hammered-finish-knife-180mm-7in-stainless-clad-aus10","title":"Yoshimune Nakiri Damascus Hammered Finish Knife 160mm (6.1in) Stainless clad AUS10","description":"\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv data-mce-fragment=\"1\"\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cul class=\"ul1\"\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s1\"\u003e\u003c\/span\u003eType: Nakiri \/ Vegetable knife \u003c\/li\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s1\"\u003e\u003c\/span\u003eConstruction: Stainless clad AUS10 Stainless \/ Damascus\u003c\/li\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s1\"\u003e\u003c\/span\u003eBlade Length: 160mm (6.1inch) \u003c\/li\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s1\"\u003e\u003c\/span\u003eBlade Hight: 44mm(1.3inch)\u003c\/li\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s1\"\u003e\u003c\/span\u003eWeight: about 159g(5.6oz)\u003c\/li\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s1\"\u003e\u003c\/span\u003eSpine Thickness: 2mm\/at heel\u003c\/li\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s1\"\u003e\u003c\/span\u003eBlade Type: Double-bevel\u003c\/li\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s1\"\u003e\u003c\/span\u003eCore Edge Steel: AUS10\u003c\/li\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s1\"\u003e\u003c\/span\u003eHRC (Rockwell Hardness): 60\u003c\/li\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s1\"\u003e\u003c\/span\u003eFinishing: Hammered finish\u003c\/li\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s1\"\u003e\u003c\/span\u003eHandle: Rosewood\u003c\/li\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s1\"\u003e\u003c\/span\u003ePlace of Origin: Japan \u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"p2\"\u003e \u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cul\u003e\u003c\/ul\u003e\n\u003cp class=\"p1\"\u003eAUS-10 steel is one of the best steels used to make good-quality knives. It has good edge retention, toughness, hardness, corrosion resistance, and wear resistance. It is very easy to sharpen…\u003c\/p\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":"copy-of-nakiri-damascus-hammered-finish-knife-160mm-6-1in-stainless-clad-aus10","title":"Yoshimune Sujihiki Damascus Hammered Finish Knife 240mm (9.4in) Stainless Clad AUS10","description":"\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv data-mce-fragment=\"1\"\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cul class=\"ul1\"\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s1\"\u003e\u003c\/span\u003eType: Sujihiki\/ Slicing knife \u003c\/li\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s1\"\u003e\u003c\/span\u003eConstruction: Stainless clad AUS10 Stainless \/ Damascus\u003c\/li\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s1\"\u003e\u003c\/span\u003eBlade Length: 1240mm (9.4in)\u003c\/li\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s1\"\u003e\u003c\/span\u003eBlade Hight: \u003cmeta charset=\"utf-8\"\u003e\n\u003cspan data-mce-fragment=\"1\"\u003e38mm(1.4inch)\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s1\"\u003e\u003c\/span\u003eWeight: about \u003cmeta charset=\"utf-8\"\u003e\n\u003cspan data-mce-fragment=\"1\"\u003e143g(5.0oz)\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s1\"\u003e\u003c\/span\u003eSpine Thickness: 2mm\/at heel\u003c\/li\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s1\"\u003e\u003c\/span\u003eBlade Type: Double-bevel\u003c\/li\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s1\"\u003e\u003c\/span\u003eCore Edge Steel: AUS10\u003c\/li\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s1\"\u003e\u003c\/span\u003eHRC (Rockwell Hardness): 60\u003c\/li\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s1\"\u003e\u003c\/span\u003eFinishing: Hammered finish\u003c\/li\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s1\"\u003e\u003c\/span\u003eHandle: Rosewood\u003c\/li\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s1\"\u003e\u003c\/span\u003ePlace of Origin: Japan \u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"p2\"\u003e \u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cul\u003e\u003c\/ul\u003e\n\u003cp class=\"p1\"\u003eAUS-10 steel is one of the best steels used to make good-quality knives. It has good edge retention, toughness, hardness, corrosion resistance, and wear resistance. It is very easy to sharpen…\u003c\/p\u003e","brand":"Chef \u0026 a knife","offers":[{"title":"Default Title","offer_id":43934134567203,"sku":"SCsujihikihammered240","price":282.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0261\/1819\/3230\/products\/image_29ada090-2aaf-484e-9cb6-4e747e78f876.jpg?v=1677150885"},{"product_id":"copy-of-sujihiki-damascus-hammered-finish-knife-240mm-9-4in-stainless-clad-aus10","title":"Yoshimune Gyuto Damascus Hammered Finish Knife 240 mm (9.4 in) Stainless clad Aus10","description":"\u003cdiv data-mce-fragment=\"1\"\u003e\n\u003cul\u003e\n\u003cli\u003eType: Gyuto \/ Chefs knife \u003c\/li\u003e\n\u003cli\u003eConstruction: Stainless clad Aus10\u003c\/li\u003e\n\u003cli\u003eBlade Length: 240mm (9.4inch) \u003c\/li\u003e\n\u003cli\u003eBlade Hight: 51mm(2.0inch)\u003c\/li\u003e\n\u003cli\u003eWeight: about 183g(6.4oz)\u003c\/li\u003e\n\u003cli\u003eSpine Thickness: 2mm\/at heel\u003c\/li\u003e\n\u003cli\u003eBlade Type: Double-bevel\u003c\/li\u003e\n\u003cli\u003eCore Edge Steel: Aus 10\u003c\/li\u003e\n\u003cli\u003eHRC (Rockwell Hardness): 60\u003c\/li\u003e\n\u003cli\u003eFinishing: Hammered finish\u003c\/li\u003e\n\u003cli\u003eHandle: Rosewood\u003c\/li\u003e\n\u003cli\u003ePlace of Origin: Japan \u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cul\u003e\u003c\/ul\u003e\n\u003cp class=\"p1\"\u003eAUS-10 steel is one of the best steels used to make good-quality knives. It has good edge retention, toughness, hardness, corrosion resistance, and wear resistance. It is very easy to sharpen…\u003c\/p\u003e","brand":"Chef \u0026 a knife","offers":[{"title":"Default Title","offer_id":43934151409955,"sku":"SCgyutohammered240","price":310.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0261\/1819\/3230\/products\/image_33a1afea-2f51-42bd-8750-feebc0ed45db.jpg?v=1677012888"},{"product_id":"copy-of-gyuto-damascus-hammered-finish-knife-240-mm-9-4-in-stainless-clad-aus10","title":"Yoshimune Gyuto Damascus Hammered Finish Knife 210 mm (9.4 in) Stainless clad Aus10","description":"\u003cdiv data-mce-fragment=\"1\"\u003e\n\u003cul\u003e\n\u003cli\u003eType: Gyuto \/ Chefs knife \u003c\/li\u003e\n\u003cli\u003eConstruction: Stainless clad Aus10\u003c\/li\u003e\n\u003cli\u003eBlade Length: \u003cmeta charset=\"utf-8\"\u003e\n\u003cspan data-mce-fragment=\"1\"\u003e210 mm (8.3 in)\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eBlade Hight: 46mm\u003c\/li\u003e\n\u003cli\u003eWeight: about 173g(6.4oz)\u003c\/li\u003e\n\u003cli\u003eSpine Thickness: 2mm\/at heel\u003c\/li\u003e\n\u003cli\u003eBlade Type: Double-bevel\u003c\/li\u003e\n\u003cli\u003eCore Edge Steel: Aus 10\u003c\/li\u003e\n\u003cli\u003eHRC (Rockwell Hardness): 60\u003c\/li\u003e\n\u003cli\u003eFinishing: Hammered finish\u003c\/li\u003e\n\u003cli\u003eHandle: Rosewood\u003c\/li\u003e\n\u003cli\u003ePlace of Origin: Japan \u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cul\u003e\u003c\/ul\u003e\n\u003cp class=\"p1\"\u003eAUS-10 steel is one of the best steels used to make good-quality knives. It has good edge retention, toughness, hardness, corrosion resistance, and wear resistance. It is very easy to sharpen…\u003c\/p\u003e","brand":"Chef \u0026 a knife","offers":[{"title":"Default Title","offer_id":43934158258467,"sku":"SCgyutohammered210","price":266.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0261\/1819\/3230\/products\/image_1d2b9c6a-6b5c-4cfc-a931-dcdbda9c46f3.jpg?v=1677012717"},{"product_id":"yoshimune-kiritsuke-kurouchi-180-mm-aogami-blue-2-double-bevel","title":"Yoshimune Kiritsuke Kurouchi 180 mm Aogami (Blue) #2 Double-Bevel","description":"\u003cul data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\u003cspan data-preserver-spaces=\"true\" data-mce-fragment=\"1\"\u003eType: Kiritsuke\u003c\/span\u003e\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\u003cspan data-preserver-spaces=\"true\" data-mce-fragment=\"1\"\u003eFinish: Kurouchi\u003c\/span\u003e\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\u003cspan data-preserver-spaces=\"true\" data-mce-fragment=\"1\"\u003eBlade Length: 180 mm (7.1 in)\u003c\/span\u003e\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\u003cspan data-preserver-spaces=\"true\" data-mce-fragment=\"1\"\u003eConstruction: Hon-Warikomi\u003c\/span\u003e\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\u003cspan data-preserver-spaces=\"true\" data-mce-fragment=\"1\"\u003eCore Edge Steel: Blue (Aogami) #2\u003c\/span\u003e\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\u003cspan data-preserver-spaces=\"true\" data-mce-fragment=\"1\"\u003eHRC (Rockwell Hardness): 61-63\u003c\/span\u003e\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\u003cspan data-preserver-spaces=\"true\" data-mce-fragment=\"1\"\u003eHandle: Walnut with resin ferrule\u003c\/span\u003e\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\u003cspan data-preserver-spaces=\"true\" data-mce-fragment=\"1\"\u003eBevel: Double-Bevel\u003c\/span\u003e\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\u003cspan data-preserver-spaces=\"true\" data-mce-fragment=\"1\"\u003ePlace of Origin: Tosa, Japan\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul class=\"ul1\" data-mce-fragment=\"1\"\u003e\u003c\/ul\u003e\n\u003cp class=\"p3\" data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003cp class=\"p2\" data-mce-fragment=\"1\"\u003eMainly used as an Usuba and a Yanagiba, its versatility makes it suitable for other uses. It is made with a sloping cut from its back towards its tip, pointed like a Bunka. It is recommended for chopping and cutting up ingredients.\u003c\/p\u003e\n\u003cp class=\"p2\" data-mce-fragment=\"1\"\u003eBlue (Aogami) #2 (Hitachi Metals Ltd.) is made by adding Chromium and Tungsten \/ Wolfram to White Steel #2. This results in increased toughness and the production of hard carbide molecules, which improve edge retention. Many knife users have noted that while Blue Steel #2 is very similar to White Steel #2 in terms of edge sharpness, it has slightly superior edge retention.\u003c\/p\u003e\n\u003cp class=\"p3\" data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003cp class=\"p2\" data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e Blue (Aogami) #2 (Hitachi Metals Ltd.) is made by adding Chromium and Tungsten \/ Wolfram to White Steel #2. This results in increased toughness and the production of hard carbide molecules, which improve edge retention. Many knife users have noted that while Blue Steel #2 is very similar to White Steel #2 in terms of edge sharpness, it has slightly superior edge retention.\u003c\/p\u003e\n\u003cp class=\"p2\" data-mce-fragment=\"1\"\u003eBlue (Aogami) #2 (Hitachi Metals Ltd.) is made by adding Chromium and Tungsten \/ Wolfram to White Steel #2. This results in increased toughness and the production of hard carbide molecules, which improve edge retention. Many knife users have noted that while Blue Steel #2 is very similar to White Steel #2 in edge sharpness, it has slightly superior edge retention.\u003c\/p\u003e\n\u003cp class=\"p3\" data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003cp class=\"p2\" data-mce-fragment=\"1\"\u003eBlack-finish is a state in which the surface that has been blackened by quenching is sharpened only with the blade, leaving the black side unintentionally on the sides (Mine and Hira) other than the blade.\u003c\/p\u003e\n\u003cp class=\"p2\" data-mce-fragment=\"1\"\u003eThere is no elegance like a polished finish, but it has a taste of bumps and ruggedness. It also has the advantage of less rust than a polished finish.\u003c\/p\u003e\n\u003cp class=\"p3\" data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003cp class=\"p3\" data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003cp class=\"p2\" data-mce-fragment=\"1\"\u003eKnife Care:\u003c\/p\u003e\n\u003cul class=\"ul1\" data-mce-fragment=\"1\"\u003e\n\u003cli class=\"li2\" data-mce-fragment=\"1\"\u003e\n\u003cspan class=\"s1\" data-mce-fragment=\"1\"\u003e\u003c\/span\u003eAfter using the knife, wash it well with detergent, etc., and then wipe off the water well (especially on the blade).\u003c\/li\u003e\n\u003cli class=\"li2\" data-mce-fragment=\"1\"\u003e\n\u003cspan class=\"s1\" data-mce-fragment=\"1\"\u003e\u003c\/span\u003eDo not hit or twist the cutting edge and cut frozen foods.\u003c\/li\u003e\n\u003cli class=\"li2\" data-mce-fragment=\"1\"\u003e\n\u003cspan class=\"s1\" data-mce-fragment=\"1\"\u003e\u003c\/span\u003eUse a sharpening stone to maintain the sharpness of the blade.\u003cbr data-mce-fragment=\"1\"\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"p3\" data-mce-fragment=\"1\"\u003e \u003c\/p\u003e","brand":"Chef \u0026 a knife","offers":[{"title":"Default Title","offer_id":45144730599715,"sku":"kurouchikiritsuke180","price":221.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0261\/1819\/3230\/files\/image_ea84e8c9-5925-43ad-8186-3aee7c9b57bb.jpg?v=1686828438"},{"product_id":"yoshimune-yanagiba-kurouchi-210-mm-8-3-in-aogami-blue-2-double-bevel","title":"Yoshimune Yanagiba Kurouchi 210 mm (8.3 in) Aogami (Blue) #2 Double-Bevel","description":"\u003ch1\u003e\u003c\/h1\u003e\n\u003ch1\u003e\u003c\/h1\u003e\n\u003cfigure class=\"collection--image\"\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv\u003eProduct Description:\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cul class=\"ul1\"\u003e\n\u003cul class=\"ul1\"\u003e\n\u003cul class=\"ul1\"\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s1\"\u003e\u003c\/span\u003eType: Yanagiba\u003c\/li\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s1\"\u003e\u003c\/span\u003eFinish: Kurouchi\u003c\/li\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s1\"\u003e\u003c\/span\u003eBlade Length: 210 mm (8.3 in)\u003c\/li\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s1\"\u003e\u003c\/span\u003eConstruction: Hon-Warikomi\u003c\/li\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s1\"\u003e\u003c\/span\u003eCore Edge Steel: Aogami (Blue) #2\u003c\/li\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s1\"\u003e\u003c\/span\u003eHRC (Rockwell Hardness): 61-63\u003c\/li\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s1\"\u003e\u003c\/span\u003eHandle: Walnut Octognal with Black pakka ferrule\u003c\/li\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s1\"\u003e\u003c\/span\u003eBevel: Double-Bevel\u003c\/li\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s1\"\u003e\u003c\/span\u003ePlace of Origin: Tosa, Japan\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/ul\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cmeta charset=\"utf-8\"\u003e \u003cspan\u003eBlue (Aogami) #2 (Hitachi Metals Ltd.) is made by adding Chromium and Tungsten \/ Wolfram to White Steel #2. This results in increased toughness and the production of hard carbide molecules, which improve edge retention. Many knife users have noted that while Blue Steel #2 is very similar to White Steel #2 in terms of edge sharpness, it has slightly superior edge retention.\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cbr\u003e\u003c\/figure\u003e\n\u003cul\u003e\u003c\/ul\u003e\n\u003cdiv\u003e\u003c\/div\u003e","brand":"Chef \u0026 a knife","offers":[{"title":"Default Title","offer_id":45144830509347,"sku":"kurouchiyanagiba210","price":184.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0261\/1819\/3230\/files\/image_ce768c6d-395d-44db-b5f0-d3b354261a2b.jpg?v=1687263432"},{"product_id":"copy-of-bunka-165-mm-6-5-in-aogami-blue-2-damascus-33-layer-double-bevel","title":"Yoshimune Yanagiba 210 mm(8.3 in) Aogami(Blue) No.2 Damascus (33 layers) Double-Bevel","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cul data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\u003cspan data-preserver-spaces=\"true\" data-mce-fragment=\"1\"\u003eType: Koyanagi\u003c\/span\u003e\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\u003cspan data-preserver-spaces=\"true\" data-mce-fragment=\"1\"\u003eFinish: Suminagashi\u003c\/span\u003e\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\u003cspan data-preserver-spaces=\"true\" data-mce-fragment=\"1\"\u003eBlade Length: 210 mm (8.3 in)\u003c\/span\u003e\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\u003cspan data-preserver-spaces=\"true\" data-mce-fragment=\"1\"\u003eConstruction: Hon-Warikomi\u003c\/span\u003e\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\u003cspan data-preserver-spaces=\"true\" data-mce-fragment=\"1\"\u003eCore Edge Steel: Aogami (Blue) #2\u003c\/span\u003e\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\u003cspan data-preserver-spaces=\"true\" data-mce-fragment=\"1\"\u003eHRC (Rockwell Hardness): 61-63\u003c\/span\u003e\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\u003cspan data-preserver-spaces=\"true\" data-mce-fragment=\"1\"\u003eHandle: Walnut Octagonal\u003c\/span\u003e\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\u003cspan data-preserver-spaces=\"true\" data-mce-fragment=\"1\"\u003eBevel: Double-Bevel\u003c\/span\u003e\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\u003cspan data-preserver-spaces=\"true\" data-mce-fragment=\"1\"\u003ePlace of Origin: Tosa, Japan\u003c\/span\u003e\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\u003cspan data-preserver-spaces=\"true\" data-mce-fragment=\"1\"\u003eFinish: Damascus (33 layers) Suminagashi\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-preserver-spaces=\"true\" data-mce-fragment=\"1\"\u003eA slim double-bevel Yanagi-type knife for sashimi. Shorter ones (6–13.5 cm) make an excellent substitute for petty knives. Meanwhile, the longer ones (15–21 cm) are best for cooking fish and cutting sashimi at home. Its double-bevel blade works for both right and left-handed people.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-preserver-spaces=\"true\" data-mce-fragment=\"1\"\u003eBlue (Aogami) #2 (Hitachi Metals Ltd.) is made by adding Chromium and Tungsten \/ Wolfram to White Steel #2. This results in increased toughness and the production of hard carbide molecules, which improve edge retention. Many knife users have noted that while Blue Steel #2 is very similar to White Steel #2 in terms of edge sharpness, it has slightly superior edge retention.\u003c\/span\u003e\u003c\/p\u003e","brand":"Chef \u0026 a knife","offers":[{"title":"Default Title","offer_id":45144894538019,"sku":"Polished Yanagi Damascus 210","price":393.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0261\/1819\/3230\/files\/image_9533da70-5124-4375-a34d-f48ce536efe6.jpg?v=1687243833"},{"product_id":"yoshimune-sujihiki-240mm9-4-in-aogami-blue-no-2-damascus-33-layers-double-bevel","title":"Yoshimune Sujihiki 240mm(9.4 in) Aogami (Blue) No.2 Damascus (33 layers) Double-Bevel","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cul data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\u003cspan data-preserver-spaces=\"true\" data-mce-fragment=\"1\"\u003eType: Sujihiki\u003c\/span\u003e\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\u003cspan data-preserver-spaces=\"true\" data-mce-fragment=\"1\"\u003eFinish: Suminagashi \u003c\/span\u003e\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\u003cspan data-preserver-spaces=\"true\" data-mce-fragment=\"1\"\u003eBlade Length: 240 mm (9.4 in) \u003c\/span\u003e\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\u003cspan data-preserver-spaces=\"true\" data-mce-fragment=\"1\"\u003eConstruction: Hon-Warikomi\u003c\/span\u003e\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\u003cspan data-preserver-spaces=\"true\" data-mce-fragment=\"1\"\u003eCore Edge Steel: Aogami (Blue) No2 \u003c\/span\u003e\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\u003cspan data-preserver-spaces=\"true\" data-mce-fragment=\"1\"\u003eHRC (Rockwell Hardness): 61-63\u003c\/span\u003e\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\u003cspan data-preserver-spaces=\"true\" data-mce-fragment=\"1\"\u003eHandle: Walnut Octagonal \u003c\/span\u003e\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\u003cspan data-preserver-spaces=\"true\" data-mce-fragment=\"1\"\u003eBevel: Double-Bevel \u003c\/span\u003e\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\u003cspan data-preserver-spaces=\"true\" data-mce-fragment=\"1\"\u003ePlace of Origin: Tosa, Japan\u003c\/span\u003e\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\u003cspan data-preserver-spaces=\"true\" data-mce-fragment=\"1\"\u003eFinish: Damascus (33 layers) Suminagashi \u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-preserver-spaces=\"true\" data-mce-fragment=\"1\"\u003eA slim double-bevel Yanagi-type knife for sashimi. Shorter ones (6–13.5 cm) make an excellent substitute for petty knives. Meanwhile, the longer ones (15–21 cm) are best for cooking fish and cutting sashimi at home. Its double-bevel blade works for both right and left-handed people.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-preserver-spaces=\"true\" data-mce-fragment=\"1\"\u003eBlue (Aogami) No.2 (Hitachi Metals Ltd.) is made by adding Chromium and Tungsten \/ Wolfram to White Steel No.2. This results in increased toughness and the production of hard carbide molecules, which improve edge retention. Many knife users have noted that while Blue Steel No.2 is very similar to White Steel #2 in terms of edge sharpness, it has slightly superior edge retention.\u003c\/span\u003e\u003c\/p\u003e","brand":"Chef \u0026 a knife","offers":[{"title":"Default Title","offer_id":45144979505443,"sku":"Polished Sujihiki Damascus 240","price":415.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0261\/1819\/3230\/files\/image_5d417c30-0be9-4658-a4d5-17974daa346e.jpg?v=1687263327"},{"product_id":"copy-of-yoshimune-sujihiki-240mm9-4-in-aogami-blue-no-2-damascus-33-layers-double-bevel","title":"Yoshimune Gyuto 210 mm (8.3 in) Aogami (Blue) #2 Damascus (33 layers) Double-Bevel","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cul data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\u003cspan data-preserver-spaces=\"true\" data-mce-fragment=\"1\"\u003eType: Gyuto \/ Chef's Knife \/ Multipurpose Knife\u003c\/span\u003e\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\u003cspan data-preserver-spaces=\"true\" data-mce-fragment=\"1\"\u003eConstruction: Hon-Warikomi \/ Ironclad with Blue#2 \/ Damascus 33 Layer\u003c\/span\u003e\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\u003cspan data-preserver-spaces=\"true\" data-mce-fragment=\"1\"\u003eMethod: Hammer Forged\u003c\/span\u003e\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\u003cspan data-preserver-spaces=\"true\" data-mce-fragment=\"1\"\u003eBlade Length: 210 mm (8.2 in)\u003c\/span\u003e\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\u003cspan data-preserver-spaces=\"true\" data-mce-fragment=\"1\"\u003eBlade Height: 45 mm (1.7 in)\u003c\/span\u003e\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\u003cspan data-preserver-spaces=\"true\" data-mce-fragment=\"1\"\u003eWeight: about 168 g (6.0 oz)\u003c\/span\u003e\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\u003cspan data-preserver-spaces=\"true\" data-mce-fragment=\"1\"\u003eSpine Thickness: 4 mm\/at heel\u003c\/span\u003e\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\u003cspan data-preserver-spaces=\"true\" data-mce-fragment=\"1\"\u003eCore Edge Steel: Blue (Aogami) #2 High Carbon Steel\u003c\/span\u003e\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\u003cspan data-preserver-spaces=\"true\" data-mce-fragment=\"1\"\u003eHRC (Rockwell Hardness): 60-62\u003c\/span\u003e\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\u003cspan data-preserver-spaces=\"true\" data-mce-fragment=\"1\"\u003eBlade Type: Double-Bevel\u003c\/span\u003e\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\u003cspan data-preserver-spaces=\"true\" data-mce-fragment=\"1\"\u003eFinishing: Polished finish\u003c\/span\u003e\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\u003cspan data-preserver-spaces=\"true\" data-mce-fragment=\"1\"\u003ePlace of Origin: Tosa, Japan\u003c\/span\u003e\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\u003cspan data-preserver-spaces=\"true\" data-mce-fragment=\"1\"\u003eHandle: Walnut (Kurumi) \/ Pakka wood Ferrule\u003c\/span\u003e\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\u003cspan data-preserver-spaces=\"true\" data-mce-fragment=\"1\"\u003eHandle: Octagonal\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-preserver-spaces=\"true\" data-mce-fragment=\"1\"\u003eGyuto is the Japanese version of the classic Western Chef's knife. It is a proper multi-purpose knife that can perform a wide range of tasks, be used with various cutting techniques, and is suitable for cutting the vast majority of meats, fish, vegetables, and fruits.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-preserver-spaces=\"true\" data-mce-fragment=\"1\"\u003eVirtually any part of the blade can be utilized to either 'push cut' or 'pull cut.' The pointed blade tip of the Gyuto is suitable for precision cuts or working in tight spaces. The relatively flat heel section of the blade is excellent for 'rock chopping' (a technique where the food is cut, chopped, or minced by rocking the knife edge from tip to heel during the cut). It is also tall enough to provide good surface contact with the knuckles when 'tap chopping' with the middle or tip of the blade.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-preserver-spaces=\"true\" data-mce-fragment=\"1\"\u003eThe blade of the Japanese Gyuto is typically thinner and lighter than that of a Western chef's knife, and the balance point of the Gyuto tends to be a little further forward towards the tip. Combining these characteristics makes the Gyuto feel extraordinarily agile and precise in use.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-preserver-spaces=\"true\" data-mce-fragment=\"1\"\u003eBlue (Aogami)#2 (Hitachi Metals Ltd.) is made by adding Chromium and Tungsten \/ Wolfram to White Steel #2. This results in increased toughness and the production of hard carbide molecules, which improve edge retention. Many knife users have noted that while Blue Steel #2 is very similar to White Steel #2 in terms of edge sharpness, it has slightly superior edge retention.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-preserver-spaces=\"true\" data-mce-fragment=\"1\"\u003eAbout Damascus:\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-preserver-spaces=\"true\" data-mce-fragment=\"1\"\u003ePolished Damascus is also called \"Suminagashi.\" It has an exquisite marbling texture that resembles ink flowing through the water. The Suminagashi knife symbolizes Japan and has continued to charm people since time immemorial.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-preserver-spaces=\"true\" data-mce-fragment=\"1\"\u003eThis beautiful Suminagashi knife is sure to create dishes capable of soothing countless hearts, like that of an ink painting. Our Japanese knives are filled with the artisans' hearts and souls. Behold the sharpness of Japan's Yasugi steel and the ancient blade crafting art.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-preserver-spaces=\"true\" data-mce-fragment=\"1\"\u003eCautions:\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\u003cspan data-preserver-spaces=\"true\" data-mce-fragment=\"1\"\u003eAfter using the knife, wash it well with detergent, etc., and then wipe off the water well.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\u003cspan data-preserver-spaces=\"true\" data-mce-fragment=\"1\"\u003e(especially on the blade).\u003c\/span\u003e\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\u003cspan data-preserver-spaces=\"true\" data-mce-fragment=\"1\"\u003eDo not hit or twist the cutting edge and cut frozen foods.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\u003cspan data-preserver-spaces=\"true\" data-mce-fragment=\"1\"\u003eUse a sharpening stone to maintain the sharpness of the blade.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Chef \u0026 a knife","offers":[{"title":"Default Title","offer_id":45144993661219,"sku":"Polished Gyuto Damascus 210","price":415.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0261\/1819\/3230\/files\/image_bfa69d11-83f0-4072-9a22-1189413487a1.jpg?v=1687262975"},{"product_id":"copy-of-yoshimune-gyuto-210-mm-8-3-in-aogami-blue-2-damascus-33-layers-double-bevel","title":"Yoshimune Kiritsuke 210 mm (8.3 in) Aogami (Blue) #2 Damascus (33 layers) Double-Bevel","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cul data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\u003cspan data-preserver-spaces=\"true\" data-mce-fragment=\"1\"\u003eType: \u003cmeta charset=\"utf-8\"\u003eKiritsuke\u003c\/span\u003e\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\u003cspan data-preserver-spaces=\"true\" data-mce-fragment=\"1\"\u003eConstruction: Hon-Warikomi \/ Ironclad with Blue#2 \/ Damascus 33 Layer\u003c\/span\u003e\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\u003cspan data-preserver-spaces=\"true\" data-mce-fragment=\"1\"\u003eMethod: Hammer Forged\u003c\/span\u003e\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\u003cspan data-preserver-spaces=\"true\" data-mce-fragment=\"1\"\u003eBlade Length: 210 mm (8.2 in)\u003c\/span\u003e\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\u003cspan data-preserver-spaces=\"true\" data-mce-fragment=\"1\"\u003eBlade Height: 45 mm (1.7 in)\u003c\/span\u003e\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\u003cspan data-preserver-spaces=\"true\" data-mce-fragment=\"1\"\u003eWeight: about 168 g (6.0 oz)\u003c\/span\u003e\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\u003cspan data-preserver-spaces=\"true\" data-mce-fragment=\"1\"\u003eSpine Thickness: 4 mm\/at heel\u003c\/span\u003e\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\u003cspan data-preserver-spaces=\"true\" data-mce-fragment=\"1\"\u003eCore Edge Steel: Blue (Aogami) #2 High Carbon Steel\u003c\/span\u003e\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\u003cspan data-preserver-spaces=\"true\" data-mce-fragment=\"1\"\u003eHRC (Rockwell Hardness): 60-62\u003c\/span\u003e\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\u003cspan data-preserver-spaces=\"true\" data-mce-fragment=\"1\"\u003eBlade Type: Double-Bevel\u003c\/span\u003e\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\u003cspan data-preserver-spaces=\"true\" data-mce-fragment=\"1\"\u003eFinishing: Polished finish\u003c\/span\u003e\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\u003cspan data-preserver-spaces=\"true\" data-mce-fragment=\"1\"\u003ePlace of Origin: Tosa, Japan\u003c\/span\u003e\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\u003cspan data-preserver-spaces=\"true\" data-mce-fragment=\"1\"\u003eHandle: Walnut (Kurumi) \/ Pakka wood Ferrule\u003c\/span\u003e\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\u003cspan data-preserver-spaces=\"true\" data-mce-fragment=\"1\"\u003eHandle: Octagonal\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-preserver-spaces=\"true\" data-mce-fragment=\"1\"\u003eMainly used as an Usuba and a Yanagiba, its versatility makes it suitable for other uses. It is made with a sloping cut from its back towards its tip, pointed like a Bunka. It is recommended for chopping and cutting up ingredients.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-preserver-spaces=\"true\" data-mce-fragment=\"1\"\u003ePolished Damascus is also called Suminagashi. It has an exquisite marbling texture that resembles ink flowing through the water. The Suminagashi knife symbolizes Japan and has continued to charm people since time immemorial.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-preserver-spaces=\"true\" data-mce-fragment=\"1\"\u003eThis beautiful Suminagashi knife is sure to create dishes capable of soothing countless hearts, like that of an ink painting. Our Japanese knives are filled with the artisans' hearts and souls. Behold the sharpness of Japan's Yasugi steel and the ancient blade crafting art.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-preserver-spaces=\"true\" data-mce-fragment=\"1\"\u003eBlue (Aogami) #2 (Hitachi Metals Ltd.) is made by adding Chromium and Tungsten \/ Wolfram to White Steel #2. This results in increased toughness and the production of hard carbide molecules, which improve edge retention. Many knife users have noted that while Blue Steel #2 is very similar to White Steel #2 in terms of edge sharpness, it has slightly superior edge retention.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-preserver-spaces=\"true\" data-mce-fragment=\"1\"\u003eBlue (Aogami)#2 (Hitachi Metals Ltd.) is made by adding Chromium and Tungsten \/ Wolfram to White Steel #2. This results in increased toughness and the production of hard carbide molecules, which improve edge retention. Many knife users have noted that while Blue Steel #2 is very similar to White Steel #2 in terms of edge sharpness, it has slightly superior edge retention.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-preserver-spaces=\"true\" data-mce-fragment=\"1\"\u003eAbout Damascus:\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-preserver-spaces=\"true\" data-mce-fragment=\"1\"\u003ePolished Damascus is also called \"Suminagashi.\" It has an exquisite marbling texture that resembles ink flowing through the water. The Suminagashi knife symbolizes Japan and has continued to charm people since time immemorial.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-preserver-spaces=\"true\" data-mce-fragment=\"1\"\u003eThis beautiful Suminagashi knife is sure to create dishes capable of soothing countless hearts, like that of an ink painting. Our Japanese knives are filled with the artisans' hearts and souls. Behold the sharpness of Japan's Yasugi steel and the ancient blade crafting art.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-preserver-spaces=\"true\" data-mce-fragment=\"1\"\u003eCautions:\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\u003cspan data-preserver-spaces=\"true\" data-mce-fragment=\"1\"\u003eAfter using the knife, wash it well with detergent, etc., and then wipe off the water well.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\u003cspan data-preserver-spaces=\"true\" data-mce-fragment=\"1\"\u003e(especially on the blade).\u003c\/span\u003e\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\u003cspan data-preserver-spaces=\"true\" data-mce-fragment=\"1\"\u003eDo not hit or twist the cutting edge and cut frozen foods.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\u003cspan data-preserver-spaces=\"true\" data-mce-fragment=\"1\"\u003eUse a sharpening stone to maintain the sharpness of the blade.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Chef \u0026 a knife","offers":[{"title":"Default Title","offer_id":45145010045219,"sku":"polished kiritsuke 210 damascus","price":425.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0261\/1819\/3230\/files\/image_726dcd68-0afa-4bb4-b564-8b8f2db5ca80.jpg?v=1687263121"},{"product_id":"copy-of-yoshimune-kiritsuke-210-mm-8-3-in-aogami-blue-2-damascus-33-layers-double-bevel","title":"Yoshimune Santoku 165mm (6.5in) Stainless clad Aogami(Blue) Super Black Hammered Finish Double-Bevel Walnut Octagonal Handle","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cul data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\u003cspan data-preserver-spaces=\"true\" data-mce-fragment=\"1\"\u003eType: Santoku\u003c\/span\u003e\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\u003cspan data-preserver-spaces=\"true\" data-mce-fragment=\"1\"\u003eFinish: Black Hammered Finish\u003c\/span\u003e\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\u003cspan data-preserver-spaces=\"true\" data-mce-fragment=\"1\"\u003eBlade Length: 165mm (6.5in)\u003c\/span\u003e\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\u003cspan data-preserver-spaces=\"true\" data-mce-fragment=\"1\"\u003eBlade Height:  47mm ( 1.8in)\u003c\/span\u003e\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\u003cspan data-preserver-spaces=\"true\" data-mce-fragment=\"1\"\u003eWeight: about  130g\u003c\/span\u003e\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\u003cspan data-preserver-spaces=\"true\" data-mce-fragment=\"1\"\u003eSpine Thickness: 1.8mm\/at heel\u003c\/span\u003e\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\u003cspan data-preserver-spaces=\"true\" data-mce-fragment=\"1\"\u003eConstruction: Aogami Super (Blue Carbon Steel) with Stainless Steel Cladding\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\u003cspan data-preserver-spaces=\"true\" data-mce-fragment=\"1\"\u003eCore Edge Steel: Aogami (Blue)  Super\u003c\/span\u003e\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\u003cspan data-preserver-spaces=\"true\" data-mce-fragment=\"1\"\u003eHRC (Rockwell Hardness): 64\u003c\/span\u003e\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\u003cspan data-preserver-spaces=\"true\" data-mce-fragment=\"1\"\u003eHandle: Walnut Octagonal type\u003c\/span\u003e\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\u003cspan data-preserver-spaces=\"true\" data-mce-fragment=\"1\"\u003eBevel: Double-Bevel \u003c\/span\u003e\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\u003cspan data-preserver-spaces=\"true\" data-mce-fragment=\"1\"\u003ePlace of Origin: Tosa Japan\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eSantoku is a versatile multi-use Japanese knife, famous for the translation of its name, ‘three virtues’. The three virtues are said to refer to the Santoku’s versatility in use for chopping, slicing and dicing, or the primary range of ingredients that it can be used for: fish, meat and vegetables.\u003c\/p\u003e\n\u003cp\u003e\u003cbr data-mce-fragment=\"1\"\u003eAogami Super (Hitachi Metals Ltd.) is one of the greatest Japanese Carbon Steels.\u003cbr\u003eIn addition to containing more Carbon, Chromium and Tungsten than Blue Steel No.1.\u003cbr\u003eIt has very good edge sharpness and excellent edge retention, but is also capable of attaining high hardness without being brittle.\u003cbr\u003eConsequently, many knife enthusiasts rate Aogami Super as one of the very best High Carbon Steels in the world.\u003c\/p\u003e","brand":"Chef \u0026 a knife","offers":[{"title":"Default Title","offer_id":45145050153251,"sku":"SC Santoku Black Hammered 165","price":240.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0261\/1819\/3230\/files\/image_e0cbcf63-9b80-49a3-b7c4-755c868f03e1.jpg?v=1687263231"},{"product_id":"yoshimune-nakiri-165mm-6-5in-stainless-clad-aogamiblue-super-black-hammered-finish-double-bevel-walnut-octagonal-handle","title":"Yoshimune Nakiri 165mm (6.5in) Stainless clad Aogami(Blue) Super Black Hammered Finish Double-Bevel Walnut Octagonal Handle","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cul data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\u003cspan data-preserver-spaces=\"true\" data-mce-fragment=\"1\"\u003eType: Nakiri\u003c\/span\u003e\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\u003cspan data-preserver-spaces=\"true\" data-mce-fragment=\"1\"\u003eFinish: Black Hammered Finish\u003c\/span\u003e\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\u003cspan data-preserver-spaces=\"true\" data-mce-fragment=\"1\"\u003eBlade Length: 165mm (6.5in)\u003c\/span\u003e\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\u003cspan data-preserver-spaces=\"true\" data-mce-fragment=\"1\"\u003eBlade Height:  47mm ( 1.8in)\u003c\/span\u003e\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\u003cspan data-preserver-spaces=\"true\" data-mce-fragment=\"1\"\u003eWeight: about  130g\u003c\/span\u003e\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\u003cspan data-preserver-spaces=\"true\" data-mce-fragment=\"1\"\u003eSpine Thickness: 1.8mm\/at heel\u003c\/span\u003e\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\u003cspan data-preserver-spaces=\"true\" data-mce-fragment=\"1\"\u003eConstruction: Aogami Super (Blue Carbon Steel) with Stainless Steel Cladding\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\u003cspan data-preserver-spaces=\"true\" data-mce-fragment=\"1\"\u003eCore Edge Steel: Aogami (Blue)  Super\u003c\/span\u003e\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\u003cspan data-preserver-spaces=\"true\" data-mce-fragment=\"1\"\u003eHRC (Rockwell Hardness): 64\u003c\/span\u003e\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\u003cspan data-preserver-spaces=\"true\" data-mce-fragment=\"1\"\u003eHandle: Walnut Octagonal type\u003c\/span\u003e\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\u003cspan data-preserver-spaces=\"true\" data-mce-fragment=\"1\"\u003eBevel: Double-Bevel \u003c\/span\u003e\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\u003cspan data-preserver-spaces=\"true\" data-mce-fragment=\"1\"\u003ePlace of Origin: Tosa Japan\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr data-mce-fragment=\"1\"\u003eAogami Super (Hitachi Metals Ltd.) is one of the greatest Japanese Carbon Steels.\u003cbr\u003eIn addition to containing more Carbon, Chromium and Tungsten than Blue Steel No.1.\u003cbr\u003eIt has very good edge sharpness and excellent edge retention, but is also capable of attaining high hardness without being brittle.\u003cbr\u003eConsequently, many knife enthusiasts rate Aogami Super as one of the very best High Carbon Steels in the world.\u003c\/p\u003e","brand":"Chef \u0026 a knife","offers":[{"title":"Default Title","offer_id":45145070010659,"sku":"SC Nakiri Black Hammered 165","price":251.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0261\/1819\/3230\/files\/image_90d4bbf3-258c-4eb0-8f92-aba80469563e.jpg?v=1687257784"},{"product_id":"yoshimune-gyuto-black-stainless-240-mm-9-4-in-aogami-super-hammered-finish-double-bevel-walnut-octagonal-handle","title":"Yoshimune Gyuto Black Stainless 240 mm (9.4 in) Aogami Super Hammered Finish Double-Bevel Walnut Octagonal Handle","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv data-mce-fragment=\"1\"\u003e\n\u003cul data-product-details=\"\" class=\"product-details vantage-accordion\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\u003cspan data-preserver-spaces=\"true\" data-mce-fragment=\"1\"\u003eType: Gyuto \u003c\/span\u003e\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\u003cspan data-preserver-spaces=\"true\" data-mce-fragment=\"1\"\u003eFinish: Black Hammered Finish \u003c\/span\u003e\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\u003cspan data-preserver-spaces=\"true\" data-mce-fragment=\"1\"\u003eBlade Length: 240 mm (9.4 in)\u003c\/span\u003e\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\u003cspan data-preserver-spaces=\"true\" data-mce-fragment=\"1\"\u003eConstruction: Stainless Clad\u003c\/span\u003e\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\u003cspan data-preserver-spaces=\"true\" data-mce-fragment=\"1\"\u003eCore Edge Steel: Aogami Super\u003c\/span\u003e\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eSpine Thickness: 1.8mm\/at heel\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eConstruction: Aogami Super (Blue Carbon Steel) with Stainless Steel Cladding\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eCore Edge Steel: Aogami (Blue)  Super\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eHRC (Rockwell Hardness): 64\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eHandle: Walnut Octagonal type\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eBevel: Double-Bevel\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003ePlace of Origin: Tosa Japan\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003cbr\u003e\u003c\/p\u003e\n\u003cul class=\"product-details vantage-accordion\" data-product-details=\"\"\u003e\n\u003cul class=\"product-details vantage-accordion\" data-product-details=\"\"\u003e\n\u003cli class=\"product-accordion\"\u003e\n\u003cdiv class=\"rte\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-preserver-spaces=\"true\" data-mce-fragment=\"1\"\u003eOriginally a Western meat knife, it’s also used for fish and vegetables due to its versatility. Its long blade is favored by professionals but can still be used by casuals and cooking enthusiasts. Its double-bevel blade is a fine choice for both right and left-handed people.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/ul\u003e\n\u003cdiv\u003e\u003c\/div\u003e\n\u003cul data-product-details=\"\" class=\"product-details vantage-accordion\"\u003e\u003c\/ul\u003e\n\u003c\/div\u003e","brand":"Chef \u0026 a knife","offers":[{"title":"Default Title","offer_id":45145079742755,"sku":"SC Gyuto Black Hammered 240","price":336.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0261\/1819\/3230\/files\/251ED061-8D20-4498-9E49-353CD3CAF8B6.jpg?v=1716425729"},{"product_id":"yoshimune-gyuto-black-stainless-210-mm-aogami-super-hammered-finish-double-bevel-walnut-octagonal-handle","title":"Yoshimune Gyuto Black Stainless 210 mm ) Aogami Super Hammered Finish Double-Bevel Walnut Octagonal Handle","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv data-mce-fragment=\"1\"\u003e\n\u003cul data-product-details=\"\" class=\"product-details vantage-accordion\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\u003cspan data-preserver-spaces=\"true\" data-mce-fragment=\"1\"\u003eType: Gyuto \u003c\/span\u003e\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\u003cspan data-preserver-spaces=\"true\" data-mce-fragment=\"1\"\u003eFinish: Black Hammered Finish \u003c\/span\u003e\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\u003cspan data-preserver-spaces=\"true\" data-mce-fragment=\"1\"\u003eBlade Length: 210 mm \u003c\/span\u003e\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\u003cspan data-preserver-spaces=\"true\" data-mce-fragment=\"1\"\u003eConstruction: Stainless Clad\u003c\/span\u003e\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\u003cspan data-preserver-spaces=\"true\" data-mce-fragment=\"1\"\u003eCore Edge Steel: Aogami Super\u003c\/span\u003e\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eSpine Thickness: 1.8mm\/at heel\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eConstruction: Aogami Super (Blue Carbon Steel) with Stainless Steel Cladding\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eCore Edge Steel: Aogami (Blue)  Super\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eHRC (Rockwell Hardness): 64\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eHandle: Walnut Octagonal type\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eBevel: Double-Bevel\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003ePlace of Origin: Tosa Japan\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003cbr\u003e\u003c\/p\u003e\n\u003cul class=\"product-details vantage-accordion\" data-product-details=\"\"\u003e\n\u003cul class=\"product-details vantage-accordion\" data-product-details=\"\"\u003e\n\u003cli class=\"product-accordion\"\u003e\n\u003cdiv class=\"rte\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-preserver-spaces=\"true\" data-mce-fragment=\"1\"\u003eOriginally a Western meat knife, it’s also used for fish and vegetables due to its versatility. Its long blade is favored by professionals but can still be used by casuals and cooking enthusiasts. Its double-bevel blade is a fine choice for both right and left-handed people.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/ul\u003e\n\u003cdiv\u003e\u003c\/div\u003e\n\u003cul data-product-details=\"\" class=\"product-details vantage-accordion\"\u003e\u003c\/ul\u003e\n\u003c\/div\u003e","brand":"Chef \u0026 a knife","offers":[{"title":"Default Title","offer_id":45145105629475,"sku":"SC Gyuto Black Hammered 210","price":299.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0261\/1819\/3230\/files\/image_36ede8d8-c362-42b2-8e2e-455396094a26.jpg?v=1687258632"},{"product_id":"yoshimune-gyuto-polished-stainless-clad-210-mm-aogami-super-hammered-finish-double-bevel-walnut-octagonal-handle","title":"Yoshimune Gyuto Polished Stainless Clad 210 mm ) Aogami Super Double-Bevel Walnut Octagonal Handle","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv data-mce-fragment=\"1\"\u003e\n\u003cul data-product-details=\"\" class=\"product-details vantage-accordion\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\u003cspan data-preserver-spaces=\"true\" data-mce-fragment=\"1\"\u003eType: Gyuto\u003c\/span\u003e\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\u003cspan data-preserver-spaces=\"true\" data-mce-fragment=\"1\"\u003eFinish: Polished Finish \u003c\/span\u003e\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\u003cspan data-preserver-spaces=\"true\" data-mce-fragment=\"1\"\u003eBlade Length: 210 mm \u003c\/span\u003e\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\u003cspan data-preserver-spaces=\"true\" data-mce-fragment=\"1\"\u003eConstruction: Stainless Clad\u003c\/span\u003e\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\u003cspan data-preserver-spaces=\"true\" data-mce-fragment=\"1\"\u003eCore Edge Steel: Aogami Super\u003c\/span\u003e\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eSpine Thickness: 1.8mm\/at heel\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eConstruction: Aogami Super (Blue Carbon Steel) with Stainless Steel Cladding\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eCore Edge Steel: Aogami (Blue)  Super\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eHRC (Rockwell Hardness): 64\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eHandle: Walnut Octagonal type\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eBevel: Double-Bevel\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003ePlace of Origin: Tosa Japan\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cdiv\u003e\u003c\/div\u003e\n\u003cul data-product-details=\"\" class=\"product-details vantage-accordion\"\u003e\u003c\/ul\u003e\n\u003c\/div\u003e","brand":"Chef \u0026 a knife","offers":[{"title":"Default Title","offer_id":45145130041635,"sku":"SC Gyuto polished 210","price":259.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0261\/1819\/3230\/files\/image_f98a7b60-0439-429d-bd86-33dd963c5fe2.jpg?v=1687259932"},{"product_id":"yoshimune-nakiri-165-mm-6-5-in-ginsan-silver-3-nashiji-finish-double-bevel-walnut-octagonal-handle","title":"Yoshimune Nakiri 165 mm (6.5 in) Ginsan (Silver #3) Nashiji finish Double-Bevel Walnut Octagonal Handle","description":"\u003cmeta charset=\"UTF-8\"\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan data-preserver-spaces=\"true\"\u003eType: Nakiri\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan data-preserver-spaces=\"true\"\u003eFinish: Nashiji (Sat in) Finish\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan data-preserver-spaces=\"true\"\u003eBlade Length: 165mm (6.5in)\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan data-preserver-spaces=\"true\"\u003eBlade Height:  47mm ( 1.8in)\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan data-preserver-spaces=\"true\"\u003eWeight: about  130g\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan data-preserver-spaces=\"true\"\u003eSpine Thickness: 1.8mm\/at heel\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan data-preserver-spaces=\"true\"\u003eConstruction: Stainless Clad\u003cbr\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan data-preserver-spaces=\"true\"\u003eCore Edge Steel: Ginsan (Silver #3)\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan data-preserver-spaces=\"true\"\u003eHRC (Rockwell Hardness): 60\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan data-preserver-spaces=\"true\"\u003eHandle: Walnut Octagonal type\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan data-preserver-spaces=\"true\"\u003eBevel: Double-Bevel \u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan data-preserver-spaces=\"true\"\u003ePlace of Origin: Tosa Japan\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Chef \u0026 a knife","offers":[{"title":"Default Title","offer_id":45145136529699,"sku":"SC Nakiri Nashjji Ginsan 165","price":272.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0261\/1819\/3230\/files\/image_591a9155-fc70-4346-800f-f733971b4802.jpg?v=1687261341"},{"product_id":"copy-of-yoshimune-nakiri-165-mm-6-5-in-ginsan-silver-3-nashiji-finish-double-bevel-walnut-octagonal-handle","title":"Yoshimune Kiritsuke 210 mm (8.3 in) Ginsan (Silver #3) Nashiji finish Double-Bevel Walnut Octagonal Handle","description":"\u003cul\u003e\n\u003cli\u003e\u003cspan\u003eType: Kiritsuke \/ Chefs knife \/ Multipurpose knife\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eConstruction: Silver #3 (Ginsan) stainless steel with stainless steel cladding\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eBlade Length: 210mm (8.2inch)\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eBlade Hight: 46mm(1.8inch)\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eWeight: about 150g(5.2oz)\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eSpine Thickness: 1.8mm\/at heel\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eBlade Type: Double-bevel\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eCore Edge Steel: Silver #3 (Ginsan) Stainless steel\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eHRC (Rockwell Hardness): 60\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eFinishing: Satin finish(Nashiji)\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eHandle: Walnut with Plywood ferrule\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-mce-fragment=\"1\"\u003eGingami No.3 (Hitachi Metals Ltd.) is a very fine-grained Stainless Steel that can attain edge sharpness and edge retention comparable to some High Carbon Steels. It has even been used to create corrosion-resistant versions of Japanese traditional single bevel knives. It is very popular with both professionals and home cooks and is generally believed to be slightly easier to sharpen than VG-10.\u003cbr\u003e\u003cbr\u003e“Nashiji” (English: pear skin pattern) refers to the result of a technique that appears to leave the surface finish of a blade looking unfinished and rustic.1\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e","brand":"Chef \u0026 a knife","offers":[{"title":"Default Title","offer_id":45145144099107,"sku":"SC kiritsuke  nashjjil Ginsan 210","price":361.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0261\/1819\/3230\/files\/image_e998c2f4-2d72-4a93-9b59-ecd07146926d.jpg?v=1687260153"},{"product_id":"yoshimune-bunka-165mm-aogami-blue-2-damascus-33-layers-double-bevel","title":"Yoshimune Bunka 165mm Aogami (Blue) #2 Damascus (33 layers) Double-Bevel","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan data-preserver-spaces=\"true\"\u003eType: Kiritsuke\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan data-preserver-spaces=\"true\"\u003eConstruction: Hon-Warikomi \/ Ironclad with Blue#2 \/ Damascus 33 Layer\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan data-preserver-spaces=\"true\"\u003eMethod: Hammer Forged\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan data-preserver-spaces=\"true\"\u003eBlade Length: 165 mm \u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan data-preserver-spaces=\"true\"\u003eBlade Height: 45 mm (1.7 in)\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan data-preserver-spaces=\"true\"\u003eWeight: about 125 g \u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan data-preserver-spaces=\"true\"\u003eSpine Thickness: 2.8 mm\/at heel\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan data-preserver-spaces=\"true\"\u003eCore Edge Steel: Blue (Aogami) #2 High Carbon Steel\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan data-preserver-spaces=\"true\"\u003eHRC (Rockwell Hardness): 60-62\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan data-preserver-spaces=\"true\"\u003eBlade Type: Double-Bevel\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan data-preserver-spaces=\"true\"\u003eFinishing: Polished finish\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan data-preserver-spaces=\"true\"\u003ePlace of Origin: Tosa, Japan\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan data-preserver-spaces=\"true\"\u003eHandle: Walnut (Kurumi) \/ Pakka wood Ferrule\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan data-preserver-spaces=\"true\"\u003eHandle: Octagonal\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan data-preserver-spaces=\"true\"\u003ePolished Damascus is also called Suminagashi. It has an exquisite marbling texture that resembles ink flowing through the water. The Suminagashi knife symbolizes Japan and has continued to charm people since time immemorial.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-preserver-spaces=\"true\"\u003eThis beautiful Suminagashi knife is sure to create dishes capable of soothing countless hearts, like that of an ink painting. Our Japanese knives are filled with the artisans' hearts and souls. Behold the sharpness of Japan's Yasugi steel and the ancient blade crafting art.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-preserver-spaces=\"true\"\u003eBlue (Aogami) #2 (Hitachi Metals Ltd.) is made by adding Chromium and Tungsten \/ Wolfram to White Steel #2. This results in increased toughness and the production of hard carbide molecules, which improve edge retention. Many knife users have noted that while Blue Steel #2 is very similar to White Steel #2 in terms of edge sharpness, it has slightly superior edge retention.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-preserver-spaces=\"true\"\u003eBlue (Aogami)#2 (Hitachi Metals Ltd.) is made by adding Chromium and Tungsten \/ Wolfram to White Steel #2. This results in increased toughness and the production of hard carbide molecules, which improve edge retention. Many knife users have noted that while Blue Steel #2 is very similar to White Steel #2 in terms of edge sharpness, it has slightly superior edge retention.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan data-preserver-spaces=\"true\"\u003eAbout Damascus:\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-preserver-spaces=\"true\"\u003ePolished Damascus is also called \"Suminagashi.\" It has an exquisite marbling texture that resembles ink flowing through the water. The Suminagashi knife symbolizes Japan and has continued to charm people since time immemorial.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-preserver-spaces=\"true\"\u003eThis beautiful Suminagashi knife is sure to create dishes capable of soothing countless hearts, like that of an ink painting. Our Japanese knives are filled with the artisans' hearts and souls. Behold the sharpness of Japan's Yasugi steel and the ancient blade crafting art.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan data-preserver-spaces=\"true\"\u003eCautions:\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan data-preserver-spaces=\"true\"\u003eAfter using the knife, wash it well with detergent, etc., and then wipe off the water well.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan data-preserver-spaces=\"true\"\u003e(especially on the blade).\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan data-preserver-spaces=\"true\"\u003eDo not hit or twist the cutting edge and cut frozen foods.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan data-preserver-spaces=\"true\"\u003eUse a sharpening stone to maintain the sharpness of the blade.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Chef \u0026 a knife","offers":[{"title":"Default Title","offer_id":45182474584355,"sku":"polished Bunka 165 damascus","price":383.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0261\/1819\/3230\/files\/image_e4c6de01-3c16-4db5-a92f-9b53f3377c1d.jpg?v=1687243442"},{"product_id":"yoshimune-santoku-165-mm-6-5-in-ginsan-silver-3-nashiji-finish-double-bevel-walnut-octagonal-handle","title":"Yoshimune Santoku 165 mm (6.5 in) Ginsan (Silver #3) Nashiji finish Double-Bevel Walnut Octagonal Handle","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cdiv\u003e\n\u003cmeta charset=\"UTF-8\"\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan data-preserver-spaces=\"true\"\u003eType: Santoku\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan data-preserver-spaces=\"true\"\u003eFinish: Nashiji (Sat in) Finish\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan data-preserver-spaces=\"true\"\u003eBlade Length: 165mm (6.5in)\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan data-preserver-spaces=\"true\"\u003eBlade Height:  47mm ( 1.8in)\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan data-preserver-spaces=\"true\"\u003eWeight: about  130g\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan data-preserver-spaces=\"true\"\u003eSpine Thickness: 1.8mm\/at heel\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan data-preserver-spaces=\"true\"\u003eConstruction: Stainless Clad\u003cbr\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan data-preserver-spaces=\"true\"\u003eCore Edge Steel: Ginsan (Silver #3)\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan data-preserver-spaces=\"true\"\u003eHRC (Rockwell Hardness): 60\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan data-preserver-spaces=\"true\"\u003eHandle: Walnut Octagonal type\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan data-preserver-spaces=\"true\"\u003eBevel: Double-Bevel \u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan data-preserver-spaces=\"true\"\u003ePlace of Origin: Tosa Japan\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eSantoku is a versatile multi-use Japanese knife, famous for the translation of its name, ‘three virtues’. The three virtues are said to refer to the Santoku’s versatility in use for chopping, slicing and dicing, or the primary range of ingredients that it can be used for: fish, meat and vegetables.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Chef \u0026 a knife","offers":[{"title":"Default Title","offer_id":45184835584291,"sku":"SC Santoku Nashjji Ginsan 165","price":240.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0261\/1819\/3230\/files\/image_927fd8e5-91d1-4d14-8ca5-e3232e9239a5.jpg?v=1687261036"},{"product_id":"yoshimune-gyuto-d210-mm-aogami-super-double-bevel-walnut-octagonal-handle","title":"Yoshimune Gyuto 210mm VG10 Damascus Steel Double-Bevel Rose Wood Octagonal Handle","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv data-mce-fragment=\"1\"\u003e\n\u003cul data-product-details=\"\" class=\"product-details vantage-accordion\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\u003cspan data-preserver-spaces=\"true\" data-mce-fragment=\"1\"\u003eType: Gyuto\u003c\/span\u003e\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\u003cspan data-preserver-spaces=\"true\" data-mce-fragment=\"1\"\u003eFinish: Tsutime Finish \u003c\/span\u003e\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\u003cspan data-preserver-spaces=\"true\" data-mce-fragment=\"1\"\u003eBlade Length: 210 mm \u003c\/span\u003e\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\u003cspan data-preserver-spaces=\"true\" data-mce-fragment=\"1\"\u003eConstruction: Stainless Clad\u003c\/span\u003e\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\u003cspan data-preserver-spaces=\"true\" data-mce-fragment=\"1\"\u003eCore Edge Steel: VG10\u003c\/span\u003e\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eSpine Thickness: 2.0mm\/at heel\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eHRC (Rockwell Hardness): 64\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eHandle: Rose Wood Octagonal type\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eBevel: Double-Bevel\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003ePlace of Origin: Tosa Japan\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cdiv\u003e\u003c\/div\u003e\n\u003cul data-product-details=\"\" class=\"product-details vantage-accordion\"\u003e\u003c\/ul\u003e\n\u003c\/div\u003e","brand":"Chef \u0026 a knife","offers":[{"title":"Default Title","offer_id":48489880813859,"sku":"VG10 Damascus Gyuto 210","price":399.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0261\/1819\/3230\/files\/8DB55C29-DA3A-406C-94EE-D851B9E02C1A.jpg?v=1716424874"},{"product_id":"yoshimune-nakiri-black-stainless-165mm-aogami-super-hammered-finish-double-bevel-walnut-octagonal-handle","title":"Yoshimune Nakiri Black Stainless 165mm Aogami Super Hammered Finish Double-Bevel Walnut Octagonal Handle","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv data-mce-fragment=\"1\"\u003e\n\u003cul data-product-details=\"\" class=\"product-details vantage-accordion\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\u003cspan data-preserver-spaces=\"true\" data-mce-fragment=\"1\"\u003eType: Nakiri \u003c\/span\u003e\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\u003cspan data-preserver-spaces=\"true\" data-mce-fragment=\"1\"\u003eFinish: Black Hammered Finish \u003c\/span\u003e\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\u003cspan data-preserver-spaces=\"true\" data-mce-fragment=\"1\"\u003eBlade Length: 165 mm \u003c\/span\u003e\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\u003cspan data-preserver-spaces=\"true\" data-mce-fragment=\"1\"\u003eConstruction: Stainless Clad\u003c\/span\u003e\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\u003cspan data-preserver-spaces=\"true\" data-mce-fragment=\"1\"\u003eCore Edge Steel: Aogami Super\u003c\/span\u003e\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eSpine Thickness: 1.8mm\/at heel\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eConstruction: Aogami Super (Blue Carbon Steel) with Stainless Steel Cladding\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eCore Edge Steel: Aogami (Blue)  Super\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eHRC (Rockwell Hardness): 64\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eHandle: Walnut Octagonal type\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eBevel: Double-Bevel\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003ePlace of Origin: Tosa Japan\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul data-product-details=\"\" class=\"product-details vantage-accordion\"\u003e\u003c\/ul\u003e\n\u003c\/div\u003e","brand":"Chef \u0026 a knife","offers":[{"title":"Default Title","offer_id":48489908994339,"sku":"SC Nakiri Black Hammered 165","price":299.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0261\/1819\/3230\/files\/2F0CDD77-131D-4B38-836B-19438440E6CB.jpg?v=1716426040"},{"product_id":"yoshimune-gyuto-210-mm-8-3-in-ginsan-silver-3-nashiji-finish-double-bevel-walnut-octagonal-handle","title":"Yoshimune Gyuto 210 mm (8.3 in) Ginsan (Silver #3) Nashiji finish Double-Bevel Walnut Octagonal Handle","description":"\u003cul\u003e\n\u003cli\u003e\u003cspan\u003eType: Gyuto \/ Chefs knife \/ Multipurpose knife\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eConstruction: Silver #3 (Ginsan) stainless steel with stainless steel cladding\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eBlade Length: 210mm (8.2inch)\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eBlade Hight: 46mm(1.8inch)\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eWeight: about 150g(5.2oz)\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eSpine Thickness: 1.8mm\/at heel\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eBlade Type: Double-bevel\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eCore Edge Steel: Silver #3 (Ginsan) Stainless steel\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eHRC (Rockwell Hardness): 60\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eFinishing: Satin finish(Nashiji)\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eHandle: Walnut with Plywood ferrule\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-mce-fragment=\"1\"\u003eGingami No.3 (Hitachi Metals Ltd.) is a very fine-grained Stainless Steel that can attain edge sharpness and edge retention comparable to some High Carbon Steels. It has even been used to create corrosion-resistant versions of Japanese traditional single bevel knives. It is very popular with both professionals and home cooks and is generally believed to be slightly easier to sharpen than VG-10.\u003cbr\u003e\u003cbr\u003e“Nashiji” (English: pear skin pattern) refers to the result of a technique that appears to leave the surface finish of a blade looking unfinished and rustic.1\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e","brand":"Chef \u0026 a knife","offers":[{"title":"Default Title","offer_id":48489952739619,"sku":"SC Gyuto  nashjjil Ginsan 210","price":340.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0261\/1819\/3230\/files\/C412515A-DF2F-4F61-AB67-C0EEFD2783BE.jpg?v=1716426231"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0261\/1819\/3230\/collections\/2-japanese-damascus_2808x_c3699518-cf94-4b67-84dd-4088eae17e27.webp?v=1670906819","url":"https:\/\/chefandaknife.com.au\/collections\/yoshimune-knives.oembed?page=3","provider":"Chef \u0026 a knife","version":"1.0","type":"link"}