| Brand / Blacksmith: | Ishizuchi |
| Series: | Kurouchi |
| Knife type: | Nakiri |
| Blade Length / Total length (mm): | 165 |
| Grind: | 50 / 50 |
| Finish: | Kurouchi |
| Steel type: | Blue 2 |
| Forging method: | San Mai |
| HRC hardness: | 62 - 64 |
| Handle type / Material / Ferrule: | Octagonal / Rosewood /Plywood |
| Spine Thickness at heel / tip (mm): | 2 / 0,6 |
| Blade height at heel (mm): | 51 |
| Weight (gr): | 146 |
| Notes: |
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Located in Sikoku island in the Ehime prefecture, Ishizuchi started their production exactly 100 years ago, in 1920, lead by Tomika Kajiura as their founder. As many blacksmiths at the time, they first focused in Agricultural tools and equipment. Today, the fourth generation descendants, lead by Taketoshi Kajiura, is focusing exclusively on knives using the area’s craftsmen and striving to deliver high quality traditional knives at competitive prices. The Nakiri that looks like a small cleaver, is a specialized knife for vegetables. It is a double bevel knife and has a tall, thin blade in order to go through vegetables easily. It is a very popular knife throughout Japan as well as the rest of the world because its specialized profile makes the veggie preparation so easy. Feels nimble in the handle despite its size and its thin blade is designed for precise cuts. Perfect for chopping, slicing and push cuts. The Ishizuchi Kurouchi Nakiri 165mm, would be the knife of choice for those who love veggies in their everyday home cooking or professional prep. . It is made from Blue-2 (Aogami 2) steel, one of the most famous steels in Japanese knife making, has a traditional Kurouchi finish and is fitted with a beautiful Walnut handle. This knife is a real bargain for its quality. 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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Produced in the famous for its swordsmiths since 16th century Seki city, these knives take their name from possibly the best swordsmith ever existed, the famous Magoroku Kanemoto (孫六兼元). This long tradition of bladesmithing is still alive today in Seki city. The favorite knife of many home and professional cooks and sometimes the only knife used by Chinese chefs. They come in a variety of blade thicknesses and weight depending on their targeted use. Lighter, thinner ones are used for chopping large or small vegetables and herbs and the heavier, thicker ones for butchering and other heavy tasks. Recommended mainly for push cut, pull cut and chopping. This 180mm thin and light version of the Chinese cleaver is the right choice for knife users who want a nimble and easy to use Chinese cleaver so if you are new to this profile this might be the right size to go! Perfect for mincing herbs but also any other ingredient the more you get acquainted with it. Features walnut handle.
Brand / Blacksmith: Kanemoto Series: Carbon Knife type: Chinese Cleaver Blade Length / Total length (mm): 180 / 280 Grind: 50 / 50 Finish: Polished Steel type: Carbon Steel Forging method: Monosteel HRC hardness: 60 - 61 Handle type / Material / Ferrule: Western / Pakka Wood Spine Thickness at heel / tip (mm): 2,0 Blade height at heel (mm): 87 Weight (gr): 292 Notes: -
Produced in the famous for its swordsmiths since 16th century Seki city, these knives take their name from possibly the best swordsmith ever existed, the famous Magoroku Kanemoto (孫六兼元). This long tradition of bladesmithing is still alive today in Seki city. The favorite knife of many home and professional cooks and sometimes the only knife used by Chinese chefs. They come in a variety of blade thicknesses and weight depending on their targeted use. Lighter, thinner ones are used for chopping large or small vegetables and herbs and the heavier, thicker ones for butchering and other heavy tasks. Recommended mainly for push cut, pull cut and chopping. This 220mm thin and light INOX version of the Chinese cleaver is the right choice for knife users that love a big chopping machine, but they want a lower maintenance than their carbon steel brothers. Perfect for chopping and mincing herbs, veggies but also any other ingredient, as the Chinese cooks do. Features walnut handle.
Brand / Blacksmith: Kanemoto Series: Inox Knife type: Chinese Cleaver Blade Length / Total length (mm): 220 / 330 Grind: 50 / 50 Finish: Polished Steel type: Inox Forging method: Monosteel HRC hardness: 60 - 61 Handle type / Material / Ferrule: Western / Pakka Wood Spine Thickness at heel / tip (mm): 2,5 Blade height at heel (mm): 90 Weight (gr): 445 Notes: -
Sale!The brand name “Kanetsune” was named after a famous sword Smith, Kanetsune who existed in Muromachi period around 14-15 century. He made extremely keen and tough Katanas that were known by many Samurais then in Japan and also overseas. Some of his swords are displayed in the Katana museum in Seki city. Kanetsune is considered one of the largest knife producers in Japan, manufacturing different series of knives under their name but also for other well know knife brands. The G series from Kanetsune are made from Shirogami-3 (White-3) Hitachi carbon steel. The feature a polished finish, a beautiful geometry and a D-Shaped traditional magnolia handle. The Yanagiba (meaning willow leaf blade) is the traditional Japanese Sashimi knife. Used mainly to cut thin slices of fish without damaging the cells of the delicate fish protein. It can also be used for meat. The 270mm size is the most common for medium to big pieces of fillets. 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: Kanetsune Series: G Series Knife type: Yanagiba 270mm Blade Length / Total length (mm): 260 / 415 Grind: Single bevel Finish: Polished (Migaki) Steel type: White-3 (shirogami-3) Forging method: Ni Mai HRC hardness: 60-61 Handle type / Material / Ferrule: Spine Thickness at heel / tip (mm): 4,15 / 0,4 Blade height at heel (mm): 35 Weight (gr): 181 Notes: -
The brand name “Kanetsune” was named after a famous sword Smith, Kanetsune who existed in Muromachi period around 14-15 century. He made extremely keen and tough Katanas that were known by many Samurais then in Japan and also overseas. Some of his swords are displayed in the Katana museum in Seki city. Kanetsune is considered one of the largest knife producers in Japan, manufacturing different series of knives under their name but also for other well know knife brands. Extra fine quality, high carbon AUS-10 stainless steel blade. Magnificent performance blade which contains 0.95 - 1.10% carbon combined with a well balanced composition of molybdenum, vanadium, and others, enables this series knives to greatly perform in professional use. This stainless steel has an excellent rust-resistance and hardness, great edge retention at HRC 60. The basic and simple handle has excellent grip. Full tang constructions with welded stainless bolster. Meaning “Beef knife” in Japanese, the Gyuto is the most common and basic of all knives, the Japanese version of the classic western Chef’s knife. It is used as a multi-purpose knife, suitable for meat, fish, vegetables and more. Can be used with almost all different cutting techniques. The 240mm size is the right one to be used both by professional and experienced home cooks.
Brand / Blacksmith: Kanetsune Series: KC-17 Knife type: Gyuto 240mm Blade Length / Total length (mm): 240 / 370 Grind: 50 / 50 Finish: Polished Steel type: AUS-10 Forging method: Monosteel HRC hardness: 60 Handle type / Material / Ferrule: Western / Wood / Bolster Spine Thickness at heel / tip (mm): 2 / 0,2 Blade height at heel (mm): 51 Weight (gr): 223 Notes: -
The brand name “Kanetsune” was named after a famous sword Smith, Kanetsune who existed in Muromachi period around 14-15 century. He made extremely keen and tough Katanas that were known by many Samurais then in Japan and also overseas. Some of his swords are displayed in the Katana museum in Seki city. Kanetsune is considered one of the largest knife producers in Japan, manufacturing different series of knives under their name but also for other well know knife brands. Extra fine quality, high carbon AUS-10 stainless steel blade. Magnificent performance blade which contains 0.95 - 1.10% carbon combined with a well balanced composition of molybdenum, vanadium, and others, enables this series knives to greatly perform in professional use. This stainless steel has an excellent rust-resistance and hardness, great edge retention at HRC 60. The basic and simple handle has excellent grip. Full tang constructions with welded stainless bolster. The Petty is one of the most commonly used knives in the kitchen. A small, general-purpose knife used for peeling, shaping, and slicing fruits and vegetables, chopping herbs, and making garnishes that also can be used in handheld cuts. The 150mm size can also be used as a small chef’s knife for smaller ingredients.
Brand / Blacksmith: Kanetsune Series: KC-17 Knife type: Petit 150mm Blade Length / Total length (mm): 150 / 265 Grind: 50 / 50 Finish: Polished Steel type: AUS-10 Forging method: Monosteel HRC hardness: 60 Handle type / Material / Ferrule: Western / Wood / Bolster Spine Thickness at heel / tip (mm): 1,6 / 0,2 Blade height at heel (mm): 30 Weight (gr): 84 Notes: -
The brand name “Kanetsune” was named after a famous sword Smith, Kanetsune who existed in Muromachi period around 14-15 century. He made extremely keen and tough Katanas that were known by many Samurais then in Japan and also overseas. Some of his swords are displayed in the Katana museum in Seki city. Kanetsune is considered one of the largest knife producers in Japan, manufacturing different series of knives under their name but also for other well know knife brands. Beautiful Hammered (Tsuchime) finish, clad-blade made of Aogami-2 (Blue steel #2) cutting core, cladded with SUS-410 stainless steel provides excellent edge retention at HRC 61-62. “Tsuchime” finish can also improve food release. Beautiful finished black plywood handles are basic and simple shape that have excellent grip and wear well. Half tang constructions with stainless bolster. With a tall blade and rounded nose, the Santoku is a versatile, all over, knife that is suitable for cutting meat, fish, or vegetables. The name Santoku means “Three-purpose” (virtues). Used mainly with chopping and push cuts.
Brand / Blacksmith: Kanetsune Series: KC-92 Knife type: Santoku 180mm Blade Length / Total length (mm): 180 / 300 Grind: 50 / 50 Finish: Hammered Steel type: Aogami-2 (Blue-2) Stainless Clad Forging method: San Mai HRC hardness: 61-62 Handle type / Material / Ferrule: Western / Plywood / Stainless Bolster Spine Thickness at heel / tip (mm): 1,8 / 0,2 Blade height at heel (mm): 47 Weight (gr): 160 Notes: -
The brand name “Kanetsune” was named after a famous sword Smith, Kanetsune who existed in Muromachi period around 14-15 century. He made extremely keen and tough Katanas that were known by many Samurais then in Japan and also overseas. Some of his swords are displayed in the Katana museum in Seki city. Kanetsune is considered one of the largest knife producers in Japan, manufacturing different series of knives under their name but also for other well know knife brands. Beautiful Hammered (Tsuchime) finish, clad-blade made of Aogami-2 (Blue steel #2) cutting core, cladded with SUS-410 stainless steel provides excellent edge retention at HRC 61-62. “Tsuchime” finish can also improve food release. Beautiful finished black plywood handles are basic and simple shape that have excellent grip and wear well. Half tang constructions with stainless bolster. Meaning “Beef knife” in Japanese, the Gyuto is the most common and basic of all knives, the Japanese version of the classic western Chef’s knife. It is used as a multi-purpose knife, suitable for meat, fish, vegetables and more. Can be used with almost all different cutting techniques. The 200mm size can be used both by professional and home cooks.
Brand / Blacksmith: Kanetsune Series: KC-92 Knife type: Gyuto 200mm Blade Length / Total length (mm): 200 / 305 Grind: 50 / 50 Finish: Hammered Steel type: Aogami-2 (Blue-2) Stainless Clad Forging method: San Mai HRC hardness: 61-62 Handle type / Material / Ferrule: Western / Plywood / Stainless Bolster Spine Thickness at heel / tip (mm): 1,8 / 0,2 Blade height at heel (mm): 45 Weight (gr): 160 Notes: -
A traditional Japanese knife bag. Ideal for gifts with a knife. Can fit boxes of up to 45cm long and 6cm wide.
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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 KK series are made with White-2 (Shirogami-2) carbon steel with an impeccable craftsmanship and Kasumi finish. Featuring the traditional Magnolia, D-shaped handle of Masamoto. The Deba is a single bevel knife traditionally designed for filleting small and medium size fishes. Nowadays, it is used by many to break down and filleting small poultry too. Its heavy, sturdy structure allows it to easily cut small bones of fish and poultry but is not recommended on larger bones as it may chip. The 165mm size is ideal to be used for filleting smaller but also larger fish. 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: KK Knife type: Deba 165 Blade Length / Total length (mm): 170/315 Grind: Single Bevel Finish: Kasumi Steel type: Shirogami-2 (white-2) Forging method: Ni-Mai HRC hardness: 61 Handle type / Material / Ferrule: D-shaped / Magnolia / Buffalo Horn Spine Thickness at heel / tip (mm): 7,4 Blade height at heel (mm): 53 Weight (gr): 280 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 KK series are made with White-2 (Shirogami-2) carbon steel with an impeccable craftsmanship and Kasumi finish. Featuring the traditional Magnolia, D-shaped handle of Masamoto. The Yanagiba (meaning willow leaf blade) is the traditional Japanese Sashimi knife. Used mainly to cut thin slices of fish without damaging the cells of the delicate fish protein. It can also be used for meat. The 270mm size is the most common for medium to big pieces of fillets. 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: KK Knife type: Yanagiba 270 Blade Length / Total length (mm): 265/430 Grind: Single Bevel Finish: Kasumi Steel type: Shirogami-2 (white-2) Forging method: Ni-Mai HRC hardness: 61 Handle type / Material / Ferrule: D-shaped / Magnolia / Buffalo Horn Spine Thickness at heel / tip (mm): 4 Blade height at heel (mm): 38 Weight (gr): 189 Notes:
