| Brand / Blacksmith: | Dao Vua |
| Series: | Leaf Spring |
| Knife type: | Cleaver Small |
| Blade Length / Total length (mm): | 205 / 350 |
| Grind: | Double bevel 50 / 50 |
| Finish: | Kurouchi |
| Steel type: | Russian Leaf Spring |
| Forging method: | Forged |
| HRC hardness: | 60 |
| Handle type / Material / Ferrule: | Wood |
| Spine Thickness at heel / tip (mm): | 2 |
| Blade height at heel (mm): | 95 |
| Weight (gr): | 274 |
| Notes: | |
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Dao Vua is a Vietnamese brand that recently started getting 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”. Their moto is to “make high performance knives at reasonable prices”. 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 Chukabocho, as the Japanese call the Chinese cleaver, is perfect for mincing and chopping herbs and vegetables .At 205mm blade length achieves the best balance between the usual 180mm or 220mm chinese cleavers. Great rustic looks and a nice handmade handle this makes a great tool for your kitchen. 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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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. A boning knife made in the eastern style. The boning knife is mainly used to de-bone meat. At 150mm is the ideal size for the use and its flexible blade makes it easy for turning and twisting around the bones.
Brand / Blacksmith: Sakai Takayuki Series: Inox (Western Handle) Knife type: Boning (Eastern Type) Blade Length / Total length mm: 155 / 275 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: 1,7 / 0,4 Blade height at heel mm: 40 Weight gr: 177 Notes: -
Sale!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. With excellent quality control processes, Shimomura assures top quality at affordable prices. Razor sharp out of the box and with great looks. A great choice for starters in the Japanese knives world or for those that seek Japanese top quality without breaking the bank. Tsunouma range is the entry level range of Murato. Made of Molybdenum Vanadium Stainless steel which holds an edge for a long time and with a Pakka wood western handle to fit all hand sizes. Reliable, sharp and requiring minimum care are ideal for people new to the Japanese knives world or bor beginners to practice their sharpening skills.
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Founded more than 100 years ago in 1919 by Tokie Hokiyama in Tosa – Shikoku Island – Hokiyama cutlery stands on a triangle of values: Tradition, Innovation and practicality. They preserve the original clad forging method cultivated over 800 years of Tosa cutlery history with craftsman spirit and ambitions of making further innovations for the future. While making traditional knives, they keep on searching up-to-date technologies, materials and manufacturing process, and always trying to develop more refined products aiming at further evolution. The Sakon Ginga series is made of Silver-3 (Gingami) stainless steel and cladded with SUS-405 stainless steel, fitted with a Magnolia traditional Wa 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 300mm size is one of the most common for medium to big pieces of fillets.
Brand / Blacksmith: Hokiyama Series: Ginga Knife type: Yanagiba 270mm - Right Handed Blade Length / Total length (mm): 260 / 415 Grind: Single Bevel Finish: Polished Steel type: Ginsan Forging method: San Mai HRC hardness: 62 Handle type / Material / Ferrule: Oval / Magnolia / Wood Spine Thickness at heel / tip (mm): 3,3 / 0,4 Blade height at heel (mm): 34 Weight (gr): 173 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. With excellent quality control processes, Shimomura assures top quality at affordable prices. Razor sharp out of the box and with great looks. A great choice for starters in the Japanese knives world or for those that seek Japanese top quality without breaking the bank. Tsunouma range is the entry level range of Murato. Made of Molybdenum Vanadium Stainless steel which holds an edge for a long time and with a Pakka wood western handle to fit all hand sizes. Reliable, sharp and requiring minimum care are ideal for people new to the Japanese knives world or bor beginners to practice their sharpening skills.
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Founded more than 100 years ago in 1919 by Tokie Hokiyama in Tosa – Shikoku Island – Hokiyama cutlery stands on a triangle of values: Tradition, Innovation and practicality. They preserve the original clad forging method cultivated over 800 years of Tosa cutlery history with craftsman spirit and ambitions of making further innovations for the future. While making traditional knives, they keep on searching up-to-date technologies, materials and manufacturing process, and always trying to develop more refined products aiming at further evolution. The Sakon Ginga series is made of Silver-3 (Gingami) stainless steel and cladded with SUS-405 stainless steel, fitted with a Magnolia traditional Wa 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 240mm size is one of the most common for medium pieces of fillets.
Brand / Blacksmith: Hokiyama Series: Sakon Ginga Knife type: Yanagiba Blade Length / Total length (mm): 235 / 380 Grind: Single Bevel Finish: Polished Steel type: Ginsan Forging method: San Mai HRC hardness: 62 Handle type / Material / Ferrule: D-shaped / Magnolia / Wood Spine Thickness at heel / tip (mm): 3,2 Blade height at heel (mm): 32 Weight (gr): 146 Notes: -
Founded more than 100 years ago in 1919 by Tokie Hokiyama in Tosa – Shikoku Island – Hokiyama cutlery stands on a triangle of values: Tradition, Innovation and practicality. They preserve the original clad forging method cultivated over 800 years of Tosa cutlery history with craftsman spirit and ambitions of making further innovations for the future. While making traditional knives, they keep on searching up-to-date technologies, materials and manufacturing process, and always trying to develop more refined products aiming at further evolution. The Sakon Shiraume series is made of Ginsan stainless steel and cladded with SUS-405 stainless steel, fitted with a beautiful Wenge traditional Wa handle. 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 180mm size is ideal to be used for filleting medium to larger fish.
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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. A specialized Salmon Slicing knife at 270mm that can be used on other thin slicing applications too (prosciutto etc). Made od stainless Bohler Uddeholm Swedish Steel and antibacterial POM resin handle, is the perfect tool for your salmon – but not only – thin slicing jobs.
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Established in 1872 by Mastersmith Torakichi Mizuno in Sakai City in Osaka, Mizuno Tanrenzo became famous for producing the traditional Japanese knives ‘Sakai Uchi’. For 5 generations, the Mizuno family has been recognized as one of the most important family of craftsmen in Japan. A Mayokegama (a sickle to face evil), made by 2nd generation blacksmith Masanori Mizuno, is still decorating the roof of Houryuji temple in Nara, Japan's oldest five story building registered as a National Treasure and the World Heritage monument by UNESCO. Mizuno Tanrenzo workshop is for years the favourite of Japan’s Royal family and has received visits from its members. Today is led by 5th generation blacksmith Jun Mizuno with the precious help of his wife Nanako who is taking care of all non blacksmithing business. Because of his amazing craftsmanship, Jun Mizuno has been appointed by two of Japan’s top shrines who selected his katanas to be in the shrines’ permanent collections. A hand forged series by Master Jun Mizuno, made of Aogami-2 steel with an iron soft cladding. Sharpened by one of the most experienced sharpeners Tsutomu Minamiura, with Kasumi finish and superb thin grinds, overall and behind the edge. Mounted with a beautiful Wa octagonal handle in black Sandalwood with black buffalo horns and copper rings on both ends. The Yanagiba (meaning willow leaf blade) is the traditional Japanese Sashimi knife. Used mainly to cut thin slices of fish in one draw, 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 and large pieces of fillets. Important Note: It is usual that Japanese Handmade knives do not come sharpened at their full potential out of the box. This is due to Japanese mentality that the owner and user should give the final sharpening to his or her knives. This is also the case for Mizuno Tanrenzo knives. If you are not an experienced sharpener, let us give your knife an extra sharpening to reach it’s full potential by clicking on the Extra Sharpening request. 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: Mizuno Tanrenzo Series: Akitada Knife type: Yanagiba 270 Blade Length / Total length (mm): 261 / 420 Grind: 50/50 Finish: Polished / Kasumi Steel type: Aogami - 2 (Blue - 2) Forging method: San Mai HRC hardness: 62-63 Handle type / Material / Ferrule: Wa / Octagonal / Ebony / Buffalo Spine Thickness at heel / tip (mm): 3,2 Blade height at heel (mm): 34 Weight (gr): 215 Notes: -
Established in 1872 by Mastersmith Torakichi Mizuno in Sakai City in Osaka, Mizuno Tanrenjo became famous for producing the traditional Japanese knives ‘Sakai Uchi’. For 5 generations, the Mizuno family has been recognized as one of the most important family of craftsmen in Japan. A Mayokegama (a sickle to face evil), made by 2nd generation blacksmith Masanori Mizuno, is still decorating the roof of Houryuji temple in Nara, Japan's oldest five story building registered as a National Treasure and the World Heritage monument by UNESCO. Mizuno Tanrenzo workshop is for years the favourite of Japan’s Royal family and has received visits from its members. Today is led by 5th generation blacksmith Jun Mizuno with the precious help of his wife Nanako who is taking care of all non blacksmithing business. Because of his amazing craftsmanship, Jun Mizuno has been appointed by two of Japan’s top shrines who selected his katanas to be in the shrines’ permanent collections. A hand forged series by Master Jun Mizuno, made of Aogami-2 steel with an iron soft cladding. Sharpened by one of the most experienced sharpeners Tsutomu Minamiura, with Kasumi finish and superb thin grinds, overall and behind the edge. Mounted with a beautiful Wa octagonal handle in black Sandalwood with black buffalo horns and copper rings on both ends. 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 the most common and ideal to be used for filleting medium size fish. Important Note: It is usual that Japanese Handmade knives do not come sharpened at their full potential out of the box. This is due to Japanese mentality that the owner and user should give the final sharpening to his or her knives. This is also the case for Mizuno Tanrenzo knives. If you are not an experienced sharpener, let us give your knife an extra sharpening to reach it’s full potential by clicking on the Extra Sharpening request. 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: Mizuno Tanrenzo Series: Akitada Knife type: Hon Deba 165 Blade Length / Total length (mm): 170 / 315 Grind: 50/50 Finish: Polished / Kasumi Steel type: Aogami - 2 (Blue - 2) Forging method: San Mai HRC hardness: 62-63 Handle type / Material / Ferrule: Wa / Octagonal / Ebony / Buffalo Spine Thickness at heel / tip (mm): 7,3 Blade height at heel (mm): 53 Weight (gr): 343 Notes: -
Established in 1872 by Mastersmith Torakichi Mizuno in Sakai City in Osaka, Mizuno Tanrenjo became famous for producing the traditional Japanese knives ‘Sakai Uchi’. For 5 generations, the Mizuno family has been recognized as one of the most important family of craftsmen in Japan. A Mayokegama (a sickle to face evil), made by 2nd generation blacksmith Masanori Mizuno, is still decorating the roof of Houryuji temple in Nara, Japan's oldest five story building registered as a National Treasure and the World Heritage monument by UNESCO. Mizuno Tanrenzo workshop is for years the favourite of Japan’s Royal family and has received visits from its members. Today is led by 5th generation blacksmith Jun Mizuno with the precious help of his wife Nanako who is taking care of all non blacksmithing business. Because of his amazing craftsmanship, Jun Mizuno has been appointed by two of Japan’s top shrines who selected his katanas to be in the shrines’ permanent collections. A hand forged series by Master Jun Mizuno, made of Aogami-2 steel with an iron soft cladding. Sharpened by one of the most experienced sharpeners Tsutomu Minamiura, with Kasumi finish and superb thin grinds, overall and behind the edge. Mounted with a beautiful Wa octagonal handle in black Sandalwood with black buffalo horns and copper rings on both ends. The Edo Saki is a knife specialized for filleting and slicing eels. Is the same as Unagi Saki but in Edo style. Eels are very slippery and delicate fish that require attention to detail in order to be served and presented in the most beautiful way in Unagi Nigiri or Unadon dishes. Important Note: It is usual that Japanese Handmade knives do not come sharpened at their full potential out of the box. This is due to Japanese mentality that the owner and user should give the final sharpening to his or her knives. This is also the case for Mizuno Tanrenzo knives. If you are not an experienced sharpener, let us give your knife an extra sharpening to reach it’s full potential by clicking on the Extra Sharpening request. 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: Mizuno Tanrenzo Series: Akitada Knife type: Edo Saki Blade Length / Total length (mm): 156 / 295 Grind: 50/50 Finish: Polished / Kasumi Steel type: Aogami - 2 (Blue - 2) Forging method: San Mai HRC hardness: 62-63 Handle type / Material / Ferrule: Wa / Octagonal / Ebony / Buffalo Spine Thickness at heel / tip (mm): 4,9 Blade height at heel (mm): 36 Weight (gr): 206 Notes:
