| Brand / Blacksmith | Hatsukokoro |
| Series: | Hayabusa VG-10 |
| Knife type: | Gyuto 210 |
| Blade Length / Total length (mm): | 203 / 350 |
| Grind: | 50/50 |
| Finish: | San Mai |
| Steel type: | VG-10 |
| Forging method: | Tsuchime (Hammered) / Migaki |
| HRC hardness: | 62 |
| Handle type / Material / Ferrule: | Octagonal / Ebony Mono |
| Spine Thickness at heel / tip (mm): | 1,8 / 0,35 |
| Blade height at heel (mm): | 44 |
| Weight (gr): | 146 |
| Notes: |
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Sale!Hatsu - Kokoro means innocent spirit. A very important wholesaler from Amagasaki city in Hyogo prefecture cooperating with some of the best craftsmen in Japan. The Hatsukokoro brand is their house brand, crafted from undisclosed but some of the most experienced blacksmiths. The Hayabusa Series are true lasers. Made in Seki City using VG-10, an extremely reliable stainless steel that hold an edge for very long but at the same time is very easy to sharpen. Tsuchime / Hammered finish with a distinct lamination line makes it look beautiful combined with a perfect fit and finish and a octagonal 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 210mm is the most commonly used size, handy for both professional and home cooks.
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Hatsu - Kokoro means innocent spirit. A very important wholesaler from Amagasaki city in Hyogo prefecture cooperating with some of the best craftsmen in Japan. The Hatsukokoro brand is their house brand, crafted from undisclosed but some of the most experienced blacksmiths. The Hayabusa Series are true lasers. Made in Seki City using VG-10, an extremely reliable stainless steel that hold an edge for very long but at the same time is very easy to sharpen. Tsuchime / Hammered finish with a distinct lamination line makes it look beautiful combined with a perfect fit and finish and a octagonal handle. 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.
Brand / Blacksmith Hatsukokoro Series: Hayabusa VG-10 Knife type: Nakiri 180 Blade Length / Total length (mm): 169 / 317 Grind: 50/50 Finish: San Mai Steel type: VG-10 Forging method: Tsuchime (Hammered) / Migaki HRC hardness: 62 Handle type / Material / Ferrule: Octagonal / Ebony Mono Spine Thickness at heel / tip (mm): 1,8 Blade height at heel (mm): 48 Weight (gr): 163 Notes: -
Sale!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 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.
Brand / Blacksmith: Hokiyama Series: Tosaichi Shadow Knife type: Petty 150mm Blade Length / Total length (mm): 150 / 280 Grind: Double Bevel Finish: Kurouchi / Hammered Steel type: Aogami Super (Stainless Clad) Forging method: San Mai HRC hardness: 63 Handle type / Material / Ferrule: Octagonal / Rosewood / Wood Spine Thickness at heel / tip (mm): 2 / 0,3 Blade height at heel (mm): 30 Weight (gr): 75 Notes: -
Kunio knives are manufactured in Echizen, the modern “knife city” of Japan. The company is run by Mr. Masutani, a 4th generation blacksmith and the brother of the owner of Ryusen Hamono, a well-known Japanese brand. Mr. Masutani exploited his more than 30 years experience in bladesmithing and decided to make knives by himself with the main goal being to produce high quality knives using the best materials at affordable 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. This 170mm Nakiri made out of VG-1 stainless steel, is a bargain for its quality and cutting performance and is suitable for people starting in the Japanese knives world but still prefer a western handle. Ideal for veggie lovers, will fly through all ingredients. Razor sharp out of the box.
Brand / Blacksmith Kunio Series Tsuchime Knife type Nakiri Blade Length / Total length mm 165 / 295 Grind 50/50 Finish hammered Steel type VG-1 Forging method San Mai HRC hardness 61-62 Handle type / Material / Ferrule Western Scotch Spine Thickness at heel / tip mm 1,6 Blade height at heel mm 52 Weight gr 160 Notes -
Kunio knives are manufactured in Echizen, the modern “knife city” of Japan. The company is run by Mr. Masutani, a 4th generation blacksmith and the brother of the owner of Ryusen Hamono, a well-known Japanese brand. Mr. Masutani exploited his more than 30 years experience in bladesmithing and decided to make knives by himself with the main goal being to produce high quality knives using the best materials at affordable prices. Meaning “Beef knife” in Japanese, the Gyuto the most common and basic of all knives, is the Japanese version of the classic Western Chef’s knife. It is a knife that is used as a multi-purpose knife, suitable for a wide range of tasks and with a variety of different cutting techniques. Is shaped for cutting the vast majority of meats, fishes, vegetables and fruits. Can be used with almost all different cutting techniques. The 185mm Gyuto is an ideal chef knife for beginner cooks and people with limited kitchen space. Features a beautiful hammered (Tsuchime) pattern, VG-1 stainless steel and a western type handle in Scotch.
Brand / Blacksmith: Kunio Series: Tsuchime Knife type: Gyuto Blade Length / Total length (mm): 185 / 310 Grind: 50/50 Finish: hammered Steel type: VG-1 Forging method: San Mai HRC hardness: 61-62 Handle type / Material / Ferrule: Western Scotch Spine Thickness at heel / tip (mm): 1,65 / 0,15 Blade height at heel (mm): 47 Weight (gr): 142 Notes: -
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 fully handcrafted Tsuchime / Migaki SG2 series, feature one of the most advanced powder stainless steels (SG2 / R2), a distinctive and unique Hammered pattern and a traditional Migaki mat finish. Very thin behind the edge, with an HRC hardness of 62-63, these unique knives will impress everyone with their superb fit and finish. Fitted with an octagonal Wenge handle that perfectly matches the steel pattern. Meaning “Beef knife” in Japanese, the Gyuto the most common and basic of all knives, is the Japanese version of the classic Western Chef’s knife. It is a knife that is used as a multi-purpose knife, suitable for a wide range of tasks and with a variety of different cutting techniques. Is shaped for cutting the vast majority of meats, fishes, vegetables and fruits. Can be used with almost all different cutting techniques. The 210mm size can suit both home cooks and professionals, being the most common Gyuto size.
Brand / Blacksmith: Nigara Hamono Series: SG2 Tscuchime Knife type: Gyuto 210 Blade Length / Total length (mm): 200 / 345 Grind: 50 / 50 Finish: Tscuchime / Mat Migaki Steel type: SG2 Stainless Forging method: San Mai HRC hardness: 63 Handle type / Material / Ferrule: Octagonal / Wenge / Horn Spine Thickness at heel / tip (mm): 2 / 0.2 Blade height at heel (mm): 48 Weight (gr): 157 Notes: -
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 fully handcrafted Tsuchime / Migaki SG2 series, feature one of the most advanced powder stainless steels (SG2 / R2), a distinctive and unique Hammered pattern and a traditional Migaki mat finish. Very thin behind the edge, with an HRC hardness of 62-63, these unique knives will impress everyone with their superb fit and finish. Fitted with an octagonal Wenge handle that perfectly matches the steel pattern. Meaning “Beef knife” in Japanese, the Gyuto the most common and basic of all knives, is the Japanese version of the classic Western Chef’s knife. It is a knife that is used as a multi-purpose knife, suitable for a wide range of tasks and with a variety of different cutting techniques. Is shaped for cutting the vast majority of meats, fishes, vegetables and fruits. Can be used with almost all different cutting techniques. The 240mm size can suit both more experienced home cooks and professionals.
Brand / Blacksmith: Nigara Hamono Series: SG2 Tscuchime Knife type: Gyuto 240 mm Blade Length / Total length (mm): 225 / 375 Grind: 50 / 50 Finish: Tscuchime / Mat Migaki Steel type: SG2 Stainless Forging method: San Mai HRC hardness: 63 Handle type / Material / Ferrule: Octagonal / Wenge / Horn Spine Thickness at heel / tip (mm): 2 / 0.2 Blade height at heel (mm): 47 Weight (gr): 177 Notes: -
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. This is the Blade only version of the fully handcrafted Tsuchime / Migaki SG2 series, feature one of the most advanced powder stainless steels (SG2 / R2), a distinctive and unique Hammered pattern and a traditional Migaki mat finish. Very thin behind the edge, with an HRC hardness of 62-63, these unique knives will impress everyone with their superb fit and finish. Fitted with an octagonal Wenge handle that perfectly matches the steel pattern. Choose among the selection of handles available and buy it separately or let us fix the handle for you. Meaning “Beef knife” in Japanese, the Gyuto the most common and basic of all knives, is the Japanese version of the classic Western Chef’s knife. It is a knife that is used as a multi-purpose knife, suitable for a wide range of tasks and with a variety of different cutting techniques. Is shaped for cutting the vast majority of meats, fishes, vegetables and fruits. Can be used with almost all different cutting techniques. The 240mm size can suit both more experienced home cooks and professionals.
Brand / Blacksmith: Nigara Hamono Series: SG2 Tscuchime Knife type: Gyuto 240 mm Blade Length / Total length (mm): 225 / 375 Grind: 50 / 50 Finish: Tscuchime / Mat Kurouchi Steel type: SG2 Stainless Forging method: San Mai HRC hardness: 63 Handle type / Material / Ferrule: Octagonal / Wenge / Horn Spine Thickness at heel / tip (mm): 2.2 / 0.2 Blade height at heel (mm): 50 Weight (gr): 120 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: -
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 240mm size is to be used both by professional and experienced home cooks.
Brand / Blacksmith: Tadafusa Series: SLD Hammer Tone Knife type: Gyuto 240 Blade Length / Total length (mm): 240/395 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): 50 Weight (gr): 206 Notes: -
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. The Hiraki or Kaisaki is a special knife that can be used as a shellfish knife or filleting small fish. Can also be used as a small general use knife.
Brand / Blacksmith: Tadafusa Series: SLD Hammer Tone Knife type: Hiraki 165 Blade Length / Total length (mm): 164/320 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): 3,4/0,4 Blade height at heel (mm): 38 Weight (gr): 130 Notes: -
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. The Honesuki is a rather small knife specifically created for filleting chicken and poultry. It’s the Japanese equivalent to the boning knife with a flatter and higher profile. This design makes it easy to chop through the joints of the chicken (rabbits etc) when you ‘re filleting them. The tip of the knife is usually thin, so it can glide easily through flesh. The heel of the blade is used for hard bits, and the tip is used for articulate slicing. The 150mm is the most common size.
Brand / Blacksmith: Tadafusa Series: SLD Hammer Tone Knife type: Honesuki 150 Blade Length / Total length (mm): 150/290 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): 3/0,4 Blade height at heel (mm): 40 Weight (gr): 114 Notes:
