| Brand / Blacksmith: | Tetsuhiro |
| Series: | VG-10 |
| Knife type: | Petty 150 |
| Blade Length / Total length (mm): | 150 / 255 |
| 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): | 1,3 / 0,3 |
| Blade height at heel (mm): | 29 |
| Weight (gr): | 74 |
| Notes: |
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Sale!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. 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.
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Sale!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. 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 175mm is a size, handy for both ladies and home cooks.
Brand / Blacksmith: Tetsuhiro Series: VG-10 Knife type: Gyuto 175 Blade Length / Total length (mm): 175 / 300 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): 1,8 / 0,3 Blade height at heel (mm): 45 Weight (gr): 164 Notes: -
Sale!The founder of Tadafusa, Sone Torasaburo started the company from nothing in the 23rd year of the Showa era in 1948. He made various kinds of knives such as sickles, short swords and kitchen knives by using the forging techniques he learned as an apprentice making hand-forged metal scales. He gradually started to specialize in making fishing knives and then also address a need to create kitchen knives for home and professional use and special knives for Soba up to today. Since the company’s foundation, they strive to create “the best products” for customers by hand through every single process and to make each knife with utmost enthusiasm. The SLD Hammer tone series has one of the most distinctive hammered patterns in Japanese knife making. Each blacksmith has its own Tsuchime pattern. Their Tsuchime is based on geometric diamond pattern, which has been familiar from ancient times in Japan. Hitachi SLD Steel has more chromium than carbon steel such as Blue Paper Steel or White Paper Steel, which means that it is more resistant to rust but not fully stainless (semi stainless). Also, it holds a sharp edge and a long edge retention by its hardness and toughness. It is popular steel for kitchen knives in Japan. 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 210mm size is the most common, used both by professional and home cooks.
Brand / Blacksmith: Tadafusa Series: SLD Hammer Tone Knife type: Gyuto 210 Blade Length / Total length (mm): 210/360 Grind: 50/50 Finish: Tsuchime / Hammered Steel type: SLD (semi stainless) Forging method: San Mai HRC hardness: 62 - 63 Handle type / Material / Ferrule: Wa Octagonal / Wooden ferule Spine Thickness at heel / tip (mm): 2,2/0,4 Blade height at heel (mm): 48 Weight (gr): 176 Notes: -
Sale!The best value for money basic knife set to get into the world of Japanese knives. Buy both at a discounted price! Includes a beautiful Kanetsune Damascus / hammered Gyuto at 180mm and a Murato Petty 125mm, both stainless steel and with European handles that you are most probably used to.
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Sale!Take advantage of this bundle with two fantastic stones the kuromaku 1000 and 5000!!!
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Sale!Start your sharpening journey with this Sharpening set that covers all your basic sharpening needs! It consists of a Honing rod for every day care, a double faced waterstone for your basic sharpening needs and a leather strop for the final razor sharp edge. (strop may be black or brown depending on availability).
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Sale!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 traditional Yanagiba forged with AUS-8 stainless steel that can be considered as an easy to maintain slicing tool. Its size is ideal for medium to large size fish. Features a traditional oval 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 and big pieces of fillets.
Brand / Blacksmith: Sakai Takayuki Series: Inox (Wa handle) Knife type: Yanagiba 270mm Blade Length / Total length mm: 265 / 420 Grind: Single Bevel Finish: Polished Steel type: AUS-8 (Stainless) Forging method: Monosteel HRC hardness: 60 Handle type / Material / Ferrule: Round / Magnolia / Plastic Spine Thickness at heel / tip mm: 3,3 / 0,3 Blade height at heel mm: 35 Weight gr: 178 Notes: -
Sale!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. 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.
Brand / Blacksmith: Sakai Takayuki Series: Inox (Western Handle) Knife type: Gyuto Blade Length / Total length mm: 215 / 330 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: 1,3 / 0,3 Blade height at heel mm: 46 Weight gr: 183 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.
