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Dao Vua is a Vietnamese brand that recently started very good reputation for their quality / price ratio. Handmade knives made by the family and community members and the ideal choice for beginners in the handmade knives world. They are exporting 50% of their production in USA where they started becoming a favorite for the ones that want a handmade knife without “breaking the bank”. The already Classic V2 series is made from leaf spring recycled carbon steel, fully by hand, at a HRC60 hardness and feature a kurouchi finish and a nice Octagonal With different Natural Wood like Ebony, Rose Wood or Padauk Wood . Double bevel slicer for boneless meat and fish. The name translates to “muscle cutter”. It is usually long and thin with a low profile and the purpose of it is for cutting in one single slice in order to create minimum cellular damage (That preserves the original texture and flavor of the protein). Perfect for slicing and back draw cut motions. The specific knife comes in a special small size at 210mm. Important Note: Dao Vua knives are fully hand forged and therefore can have imperfections in finishing or straightness. They are delivered without a box (but very well protected) and extra sharpening service is strongly suggested as their sharpness out of the box can be drastically improved. Handles come in different colors and may vary from the one you see in the picture. If you want to be sure of the handle color kindly contact us by email or messenger. Important Note: This is a Carbon Steel knife and not a stainless one. Requires attention and care in its maintenance like quick washing and drying after use, storing in low humidity area and application of mineral oil if not used for some time. Over time it will form a patina that will protect it from rust. In case rust appears, use baking soda on wet blade, leave it for 10 mins and rub carefully with your finger or a soft sponge. In case rust is not removed, contact us for further instructions.
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Hado, which means the road of ‘ha’ (刃, blades). is the brand name for the knives crafted by Fukui Co & Ltd. Japanese artisans attach great importance to ‘tamashi’ (魂, soul). They pour their own souls into individual works. The word, ‘tamashi’ has various contexts. It can mean one’s spirit, determination, backbone, et cetra. ‘Tamashi’ is at the core of Hado project. We sharpen knives one by one, putting our tamashi into the knives. The feeling of the blades builds up something ineffable on our hands and hearts. The Ginsan Series, forged and heat-treated by Yamatsuka Shougou of Yamatsuka Hamono from Sakai, sharpened by Matuyama San and feature Ginsan (Silver-3) steel that combines rust resistance with hardness comparable to carbon steel. The beautiful shinogi line indicates the meticulous sharpening of both the kiriha and the hira. Combined with an amazing Urushi Oak wa handle, these knives are shouting beauty in simplicity. The Ginsan Series are equipped with Urushi Oak handles (a natural lacquer coming from the Urushi tree). Urushi lacquering is a traditional Japanese lacquering technique, mastered through centuries. Multiple layers of the Urushi lacquer is applied on the wood handle, making it resistant to alcali, acids and food safe. Double bevel slicer for boneless meat and fish. The name translates to “muscle cutter”. It is usually long and thin with a low profile and the purpose of it is for cutting in one single slice in order to create minimum cellular damage (That preserves the original texture and flavor of the protein). Perfect for slicing and back draw cut motions. The specific knife comes in the common size of 240mm.
Brand / Blacksmith: Hado Fukui Series: Ginsan Knife type: Sujihiki 240mm Blade Length / Total length (mm): 232 / 383 Grind: 50/50 Finish: Polished / Migaki Steel type: Ginsan (Silver - 3) Forging method: San Mai HRC hardness: 62 Handle type / Material / Ferrule: Wa / Urushi Oak Spine Thickness at heel / tip (mm): 2,45 / 0,35 Blade height at heel (mm): 34 Weight (gr): 116 Notes: -
Hado, which means the road of ‘ha’ (刃, blades). is the brand name for the knives crafted by Fukui Co & Ltd. Japanese artisans attach great importance to ‘tamashi’ (魂, soul). They pour their own souls into individual works. The word, ‘tamashi’ has various contexts. It can mean one’s spirit, determination, backbone, et cetra. ‘Tamashi’ is at the core of Hado project. We sharpen knives one by one, putting our tamashi into the knives. The feeling of the blades builds up something ineffable on our hands and hearts. The Ginsan Series, forged and heat-treated by Yamatsuka Shougou of Yamatsuka Hamono from Sakai, sharpened by Matuyama San and feature Ginsan (Silver-3) steel that combines rust resistance with hardness comparable to carbon steel. The beautiful shinogi line indicates the meticulous sharpening of both the kiriha and the hira. Combined with an amazing Urushi Oak wa handle, these knives are shouting beauty in simplicity. The Ginsan Series are equipped with Urushi Oak handles (a natural lacquer coming from the Urushi tree). Urushi lacquering is a traditional Japanese lacquering technique, mastered through centuries. Multiple layers of the Urushi lacquer is applied on the wood handle, making it resistant to alcali, acids and food safe. Double bevel slicer for boneless meat and fish. The name translates to “muscle cutter”. It is usually long and thin with a low profile and the purpose of it is for cutting in one single slice in order to create minimum cellular damage (That preserves the original texture and flavor of the protein). Perfect for slicing and back draw cut motions. The specific knife comes in the most common size at 270mm.
Brand / Blacksmith: Hado Fukui Series: Ginsan Knife type: Sujihiki 270mm Blade Length / Total length (mm): 260 / 420 Grind: 50/50 Finish: Polished / Migaki Steel type: Ginsan (Silver - 3) Forging method: San Mai HRC hardness: 62 Handle type / Material / Ferrule: Wa / Urushi Oak Spine Thickness at heel / tip (mm): 2,5 / 0,35 Blade height at heel (mm): 34 Weight (gr): 149 Notes: -
Shimomura, the manufacturer of Murato brand, began its blacksmithing business in Sanjo in 1874. They started producing sickles and forged knives inheriting the long tradition of Sanjo craftsmen, an area among the most famous knife producing regions in Japan. Over time they evolved their business in producing also stainless steel kitchen knives and cutting tools. Their “Classic” Series is made with 3 layered steel, with VG-10 stainless steel at its core, a favorite of professional chefs because of its low maintenance requirements and long lasting edge sharpness. The stainless steel bolster adds to the hygiene and durability. Knives are made full tang and the curved handle is made of Pakka wood with 3 pins securing it in place. Double bevel slicer for boneless meat and fish. The name translates to “muscle cutter”. It is usually long and thin with a low profile and the purpose of it is for cutting in one single slice in order to create minimum cellular damage which is preserving the original texture and flavor of the protein. Perfect for slicing and back draw cut motions.
Brand / Blacksmith: Shimomura Series: Murato classic Knife type: Sujihiki / Slicer Blade Length / Total length mm: 270 / 400 Grind: 50 / 50 Finish: Polished Steel type: VG-10 Forging method: San-Mai HRC hardness: 60 - 62 Handle type / Material / Ferrule: Western / Pakka / Stainless Spine Thickness at heel / tip mm: 2,2 / 0,7 Blade height at heel mm: 42 Weight gr: 254 Notes: -
Nakamura knives have been established in 2015 in Chiba city the capital of Chiba prefecture by Mr Nakamura an experienced and famous sushi chef that had been working for years in Japan and Los Angeles. His immense experience in world’s best kitchens helped him create some amazing knives with remarkable cutting abilities. Their trademark knives “Kaishin”, which are their high-end knives, are forged and grinded by some of the most experienced craftsmen in Sakai-city at Osaka and they are well recognized for their beautiful profiles but also for their very thin behind the edge geometry. “Kai” means a pioneer (魁) and “Shin” means a spirit (心). Double bevel slicer for boneless meat and fish. The name translates to “muscle cutter”. It is usually long and thin with a low profile and the purpose of it is for cutting in one single slice in order to create minimum cellular damage (That preserves the original texture and flavor of the protein). Perfect for slicing and back draw cut motions. The specific knife comes in the most common size at 270mm.
Brand / Blacksmith: Nakamura Series: Kaishin Ginsan Thin Knife type: Sujihiki Blade Length / Total length (mm): 271 /435 Grind: 50 / 50 Finish: Polished Steel type: Ginsan (Silver 3) Forging method: San Mai (Stainless Clad) HRC hardness: 60 - 62 Handle type / Material / Ferrule: Octagonal / Magnolia / Water Buffalo Spine Thickness at heel / tip (mm): 1,8 / 0,2 Blade height at heel (mm): 37 Weight (gr): 132 Notes: Optional fitting Saya available -
Nigara Hamono has been appointed by the region of Tsugaru to make Japanese swords over 350 years ago. As one of the few noble swordsmiths in Japan, they have continued to preserve this art. During the Showa period, the 5th generation Kunitoshi Nigara, the master swordsmith, was a legendary swordsmith praised for his work and considered a national treasure. Today, the 8th generation young blacksmith Tsuyoshi Yoshizawa, (son of the company’s president Toshiju Yoshizawa), is evolving the family traditions creating unique knives. The “Anmon” design was inspired by the rippling water of the Anmon Waterfalls, cascading from the foot of the World Heritage Shirakami Mountains adjacent to the city of Hirosaki. Old growth beech and pine encompass the Anmon falls where the cool mountain stream cascades down from the precipitous rocks above. The sight of the rippling waterfall has enchanted its visitors with its mystical power. A truly unique Damascus pattern (no one is similar to another), made of SG2 steel (new technology powder metal stainless steel). Double bevel slicer for boneless meat and fish. The name translates to “muscle cutter”. It is usually long and thin with a low profile and the purpose of it is for cutting in one single slice in order to create minimum cellular damage (That preserves the original texture and flavor of the protein). Perfect for slicing and back draw cut motions. The specific knife comes in a very suitable size at 255mm (between the two most common sizes 240mm and 270mm).
Brand / Blacksmith: Nigara Hamono Series: Anmon SG2 Knife type: Sujihiki Blade Length / Total length (mm): 242 / 395 Grind: 50 / 50 Finish: Damascus Steel type: SG2 Stainless Forging method: San Mai HRC hardness: 62 Handle type / Material / Ferrule: Octagonal / Wenge / Horn Spine Thickness at heel / tip (mm): 1,9 / 0,2 Blade height at heel (mm): 40 Weight (gr): 150 Notes: -
Sakai knives have been evolving for the last 600 years. Sakai Kikumori is considered as one of the most prestigious manufacturers collaborating with some of the legends in the area of Sakai like blacksmiths Yoshikazu Tanaka, Shiraki and top Japanese sharpener Morihiro. These kind of top cooperations go back to 1925 when the company Kawamura Hamono started. The Wasiki Series are made with AUS-8 stainless steel and they feature an octagonal Wa-handle made of Walnut. Double bevel slicer for boneless meat and fish. The name translates to “muscle cutter”. It is usually long and thin with a low profile and the purpose of it is for cutting in one single slice in order to create minimum cellular damage which is preserving the original texture and flavor of the protein. Perfect for slicing and back draw cut motions. This special knife features a K-tip like the Kiritsukes and reminds a lot of traditional Katanas.
Brand / Blacksmith Sakai Kikumori Series Wasiki Knife type Sujihiki Kiritsuke Blade Length / Total length mm 266 / 420 Grind 50 / 50 Finish Polished Steel type Stainless MV Forging method Monosteel HRC hardness 60 - 62 Handle type / Material / Ferrule Octagonal / Walnut / Wooden Spine Thickness at heel / tip mm 2 / 0,3 Blade height at heel mm 41 Weight gr 140 Notes -
One of the top manufacturers in the city of Sakai, known as the “city of knives” that used to be known as the “Venice of the East”. The 600 year continuous tradition, cultivated the Sakai Takayuki brand, making it one of the most famous today in Japan. In 1982 these knives earned the rare distinction to be designated as Traditional Arts and Crafts. The Inox line of products is hand finished by expert craftsmen and is made using AUS-8 stainless steel and a POM resin western type handle. Razor sharp out of the box this is a line carrying a legendary name at affordable prices. Double bevel slicer for boneless meat and fish. The name translates to “muscle cutter”. It is usually long and thin with a low profile and the purpose of it is for cutting in one single slice in order to create minimum cellular damage which is preserving the original texture and flavor of the protein. Perfect for slicing and back draw cut motions.
Brand / Blacksmith: Sakai Takayuki Series: Inox (Western Handle) Knife type: Sujihiki Blade Length / Total length mm: 270 / 390 Grind: 50 / 50 Finish: Polished Steel type: AUS-8 (Stainless) Forging method: Monosteel HRC hardness: 58 - 60 Handle type / Material / Ferrule: POM Resin (Antibacterial) Spine Thickness at heel / tip mm: 1,6 / 0,3 Blade height at heel mm: 38 Weight gr: 196 Notes: -
Tetsuhiro knives was founded in 1945 in Sanjo area by Tetsuo Kiryu, a long time disciple of Yoshiyo Knife. He started specializing in traditional single bevel knives and soon became one very respected brand in the Sanjo area – one of the most famous knife producing regions. With the stainless steels introduced in the Japanese knife making, they made a big investment on machinery and they managed to produce exceptional knives at a larger scale. That gave them the possibility to make exceptional knives at competitive prices. Today Tetsuhiro is known as one of the biggest producers of stainless steel, hand finished knives in Japan. The VG-10 series, have as their core steel the famous VG-10 stainless steel and a softer SUS cladding. They feature a satin / polished finish and an ergonomical western handle. Double bevel slicer for boneless meat and fish. The name translates to “muscle cutter”. It is usually long and thin with a low profile and the purpose of it is for cutting in one single slice in order to create minimum cellular damage (That preserves the original texture and flavor of the protein). Perfect for slicing and back draw cut motions. The specific knife comes in the common size at 240mm.
Brand / Blacksmith: Tetsuhiro Series: VG-10 Knife type: Sujihiki 240 Blade Length / Total length (mm): 240 / 365 Grind: 50/50 Finish: Satin Polished Steel type: VG-10 Forging method: San Mai HRC hardness: 61 Handle type / Material / Ferrule: Western / Micarta Black Spine Thickness at heel / tip (mm): 2,3 / 0,3 Blade height at heel (mm): 41 Weight (gr): 201 Notes: -
Tetsuhiro knives was founded in 1945 in Sanjo area by Tetsuo Kiryu, a long time disciple of Yoshiyo Knife. He started specializing in traditional single bevel knives and soon became one very respected brand in the Sanjo area – one of the most famous knife producing regions. With the stainless steels introduced in the Japanese knife making, they made a big investment on machinery and they managed to produce exceptional knives at a larger scale. That gave them the possibility to make exceptional knives at competitive prices. Today Tetsuhiro is known as one of the biggest producers of stainless steel, hand finished knives in Japan. The VG-10 series, have as their core steel the famous VG-10 stainless steel and a softer SUS cladding. They feature a satin / polished finish and an ergonomical western handle. Double bevel slicer for boneless meat and fish. The name translates to “muscle cutter”. It is usually long and thin with a low profile and the purpose of it is for cutting in one single slice in order to create minimum cellular damage (That preserves the original texture and flavor of the protein). Perfect for slicing and back draw cut motions. The specific knife comes in the most common size at 270mm.
Brand / Blacksmith: Tetsuhiro Series: VG-10 Knife type: Sujihiki 270 Blade Length / Total length (mm): 272 / 400 Grind: 50/50 Finish: Satin Polished Steel type: VG-10 Forging method: San Mai HRC hardness: 61 Handle type / Material / Ferrule: Western / Micarta Black Spine Thickness at heel / tip (mm): 2,3 / 0,3 Blade height at heel (mm): 41 Weight (gr): 248 Notes: -
With a history of over 150 years, Masamoto is one of the best known and preferred brands of traditional Japanese knives in Japan and the most praised and selling among Japanese sushi chefs around the world. The Sujihiki is a slicer for boneless meat and fish. It is double bevel in comparison to its brother Yanagiba which is single bevel and the name translates to “muscle cutter”. It is usually long and thin with a low profile and the purpose of it is for cutting in one single slice in order to create minimum cellular damage (That preserves the original texture and flavor of the protein). Perfect for slicing and back draw cut motions. Another member of the KS family, the Sujihikis are the choice of the ones wanting a double bevel slicer with an impeccable fit and finish. Fully handmade not only in forging but also in sharpening, polishing and finishing stages. Knives that have achieved a legendary status, made from White 2 steel, famous for its purity and sharpness. Long edge retention but also easy to sharpen makes it the ultimate choice for the ones seeking an always extra sharp knife. The 240mm is perfect for those who want a nimble slicer or they work in tight spaces. Important Note: This is a Carbon Steel knife and not a stainless one. Requires attention and care in its maintenance like quick washing and drying after use, storing in low humidity area and application of mineral oil if not used for some time. Over time it will form a patina that will protect it from rust. In case rust appears, use baking soda on wet blade, leave it for 10 mins and rub carefully with your finger or a soft sponge. In case rust is not removed, contact us for further instructions.
Brand / Blacksmith: Masamoto Series: KS Knife type: Sujihiki Blade Length / Total length (mm): 250 / 410 Grind: 50 / 50 Finish: Satin Polished Steel type: Shirogami 2 (White-2) (Non Stainless) Forging method: Monosteel HRC hardness: 62 - 63 Handle type / Material / Ferrule: D-Shaped / Magnolia / Water Buffalo Spine Thickness at heel / tip (mm): 2,3 / 0,40 Blade height at heel (mm): 35 Weight (gr): 119 Notes:
