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B000UAQOUA Price: $139.95 Score: 1000.000 Category: Home Rating: 4.6 Votes: 210 Find similar products Tojiro DP Gyutou - 9.4 (24cm). Drawing from a tradition of Japanese artistry and meticulous attention to detail, the collections at Korin showcase the best of both cutting edge design and time-tested favorites. We are dedicated to bringing the highest quality Japanese design to your table, so you can experience the unparalleled quality of Japanese craftsmanship in your home or restaurant.	B00BFTKDMU Availability: Currently unavailable Score: 5.848 Category: Home Rating: 4.5 Votes: 10 Find similar products Kotobuki Wakasa Lacquer Japanese Artisan Chopsticks, Kai Chirashi. Wakasa nuri hashi (Wakasa lacquer chopsticks) have been made in Japan in Fukui prefecture since the Edo period, dating back many centuries. Craftsmen in Wakasa apply multiple layers of lacquer to each chopstick, and depending on the style, may also incorporate small pieces of seashell or mother of pearl to enhance the design. After applying layer upon layer of lacquer, the chopstick is then carved or polished. Wakasa chopsticks that are simply polished often have colorful, organic patterns that reveal the many coatings of lacquer and inlaid shell beneath. Carved Wakasa chopsticks on the other hand often have wood grain-like patterns that reveal the different colors and fine layers of the many coats of lacquer. Each Wakasa lacquer chopstick is very labor intensive, and can contain upwards of 50 layers of lacquer.
B000UANWIC Price: $126.19 Score: 5.495 Category: Home Rating: 4.2 Votes: 73 Find similar products Tojiro DP Gyutou - 10.5 (27cm). Tojiro DP knives are made in the 'honwarikomi' method where a carbon steel plate is encased front, top, and back in stain-resistant steel. As a result, the cutting edge of the blade is as sharp and durable as a carbon steel knife, while the stain-resistant steel outer layer makes this knife very easy to maintain.Tojiro's honwarikomi knives use high-quality Swedish carbon steel and 13% chromium stain-resistant steel in their construction.	B07T4J2VBB Availability: Currently unavailable Score: 5.376 Category: Home Rating: 4.1 Votes: 24 Find similar products Yoshihiro Mizu Yaki Blue High Carbon Steel #1 Black Forged Gyuto Japanese Chef Knife Shitan Handle (7'' (180mm) & No Saya). Knife Features → Blade Material: Blue Steel #1 →Edge Angle: Double Edged →Grade: Mizu Yaki Kurouchi →Handle Shape: Octagonal →Handle Material: Rosewood →HRC:63-64 →Knife Style: Gyuto Chef Knife →Saya Cover: Optional Lacquered Magnolia Saya Knife Cover →Stain Resistant: No Our handmade Yoshihiro Mizu Yaki Kurouchi Series are unparalleled in their performance. Mizu Yaki is a meticulous process of pure water quenching that draws out the hardness of refined steel while infusing it with enough resiliency to perform consistently in the most exacting of conditions. The Black Forged 'Kurouchi' finish consists of the carbonized coating created during heat treating and provides for a characteristic look and a rustic aesthetic to the blade.The most versatile and essential of all knives a cook can have is a Japanese chefs knife known as a Gyuto knife. The Gyuto is a Japanese chefs knife with a curved blade that smoothly rocks back and forth and has an extended tip for quick chopping that can be used to cut meat, fish, and vegetables. Proudly made in Japan and not mass produced. This knife is complimented with a traditional Japanese Wa-style handcrafted Octagonal Handle that is lightweight and ergonomically welds to the hand for seamless use. An optional and recommended protective wooden sheath called a Saya can be purchased together, which protects the knife and adds to its appearance when not in use. Traditional Japanese knife making values a sharp edge, which requires attention and care. Sharpening and honing should be done with only water whetstones. Hand wash and dry only, and do so immediately if working with acidic ingredients. Do not use on objects such as bones, nutshells, and frozen foods. Carbon steel can oxidize if not properly maintained. Keep dry and oil regularly to prevent oxidation.
B07VRLBZQX Availability: Currently unavailable Score: 5.376 Category: Home Rating: 4.3 Votes: 45 Find similar products Yoshihiro Mizu Yaki Aogami Super Blue High Carbon Steel Kurouchi Gyuto Chef’s Knife (8.25'' (210mm) & Saya, Octagonal Rosewood Handle). Knife Features → Blade Material: Blue Steel Super →Edge Angle: Double Edged →Grade: Mizu Yaki Kurouchi→Handle Shape: Octagonal→Handle Material: Rosewood→HRC:64-65→Knife Style: Gyuto Chef Knife →Saya Cover: Optional Lacquered Magnolia Saya Knife Cover →Stain Resistant: No Our handmade Yoshihiro Aogami Super Blue High Carbon Steel Kurouchi Series are unparalleled in their performance. The Black Forged 'Kurouchi' finish consists of the carbonized coating created during heat treating and provides for a characteristic look and a rustic aesthetic to the blade. Super Blue High Carbon Steel with a hardness on the Rockwell scale of 64-65 is considered to be the top of its class in high carbon steel metallurgy. The most versatile and essential of all knives a cook can have is a Japanese chefs knife known as a Gyuto knife. The Gyuto is a Japanese chefs knife with a curved blade that smoothly rocks back and forth and has an extended tip for quick chopping that can be used to cut meat, fish, and vegetables. Proudly made in Japan and not mass produced. This knife is complimented with a traditional Japanese Wa-style handcrafted Handle that is lightweight and ergonomically welds to the hand for seamless use. An optional and recommended protective wooden sheath called a Saya can be purchased together, which protects the knife and adds to its appearance when not in use. Traditional Japanese knife making values a sharp edge, which requires attention and care. Sharpening and honing should be done with only water whetstones. Hand wash and dry only, and do so immediately if working with acidic ingredients. Do not use on objects such as bones, nutshells, and frozen foods. Carbon steel can oxidize if not properly maintained. Keep dry and oil regularly to prevent oxidation.	B00HSCJKAY Price: $169.99 Score: 5.319 Category: Home Rating: 4.6 Votes: 180 Find similar products Yoshihiro Ice Hardened Stainless Steel Wa Gyuto Japanese Chef Knife (8.25'' (210mm)). This Molybdenum gyuto has a thin blade that is sharp with great edge retention. It is also stain resistant so it is easy to care for. Comes with natural magnolia handle in octagon shape with water buffalo horn bolster. The Gyuto is a general-purpose chef knife. Used for cutting meat, fish and vegetables. It has a double-edge blade, making it versatile for use. Not to be use on frozen foods. About YOSHIHIRO- YOSHIHIRO has been designated as a one of the Best Sword Craftsman in Japan since 1550. Over 500 years of their sword making history and technique achieves one of Best Sushi Chef Knife Maker in Japan. (BOLSTER COLOR -VARIES) We Ship Around the World New in Box.
B07GVS9KG2 Price: $384.99 Score: 5.291 Category: Home Rating: 3.6 Votes: 5 Find similar products Kikuichi Steel Nickel Warikomi Damascus 9.5-Inch Gyuto Knife. This Kikuichi Nickel Warikomi Gyuto knife is made from 45 Layer High-carbon stainelss steel with AUS-10 core, and rosewood and ebony handle. The Damascus blade is hardened while maintaining being super thin and agile, it's sure to be one of the most nimble knives you have ever held. The knife is hand engraved with the Kikuichi chrysanthemum logo. Having a knife made with this kind of craftsmanship in your kitchen will truly represent your respect toward the culinary arts. This knife is backed by a limited lifetime warranty. Hand wash only. 9-1/2L.	B01C4WG98S Availability: Currently unavailable Score: 5.263 Category: Home Rating: 4.8 Votes: 27 Find similar products Yoshihiro Mizu Yaki Blue High Carbon Steel Super Kurouchi Kiritsuke Multipurpose Chef Knife (8.25(210mm) & Saya Cover). Knife Features → Blade Material: Blue Steel Super→Edge Angle: Double Edged→Grade: Kurouchi→Handle Shape: Octagonal→Handle Material: Shitan Rosewood→HRC:64-65→Knife Style: Kiritsuke Japanese Chefs Knife→Saya Cover: Optional Lacquered Magnolia Cover→Stain Resistant: NoOur handmade Yoshihiro Aogami Super Blue High Carbon Steel Kurouchi series are unparalleled in their performance. The Black Forged 'Kurouchi' finish consists of the carbonized coating created during heat treating and provides for a characteristic look and a rustic aesthetic to the blade. Super Blue High Carbon Steel with a hardness on the Rockwell scale of 64-65 is considered to be the top of its class in high carbon steel metallurgy.The Kiritsuke is one of the most versatile and essential of all knives a cook can have. The blade of the Kiritsuke is wider and straighter than a standard chef knife while having a curved tip. The wideness of the knife with its straight end makes it suited for chopping vegetables while the long curved tip makes it suitable for cutting thin slices in meat or fish.Proudly made in Japan and not mass produced. An optional and recommended protective wooden sheath called a Saya can be purchased together, which protects the knife and adds to its appearance when not in use.This knife is complimented with a traditional Japanese Wa-style handcrafted Octagonal Handle that is lightweight and ergonomically welds to the hand for seamless use.Traditional Japanese knife making values a sharp edge, which requires attention and care. Sharpening and honing should be done with only water whetstones. Hand wash and dry only, and do so immediately if working with acidic ingredients. Do not use on objects such as bones, nutshells, and frozen foods. Carbon steel can oxidize if not properly maintained. Keep dry and oil regularly to prevent oxidation.
B00FRD8GYM Price: $120 Score: 5.236 Category: Home Rating: 4.5 Votes: 51 Find similar products Houcho.com Suisin Inox Western-Style Knife Series, Genuine Sakai-Manufactured, Inox Steel 9.4 (240mm) Sujihiki Knife. In additions to carbon, silicon, and manganese, SUISIN INOX Western style series blades also contain chromium and molybdenum. They are recognized for excellence in both rust resistance and sharpness. All blades in the SUISIN INOX Western style knife series are hand sharpened using the honbazuke method, guaranteeing an edge that is already extremely sharp when you place your order. SUISIN INOX Western style knife handles will conform well to the palm of your hand. They are secured firmly with rivets and standoffs, offering weight and stability, and a comfortable, rounded grip. The palm-conforming shape will make this knife your favorite for a long time to come.	B00XQJ07UA Price: $429.99 Score: 5.181 Category: Home Rating: 3.9 Votes: 35 Find similar products Yoshihiro Hongasumi Blue Steel Yanagi Sushi Sashimi Japanese Knife Rosewood Handle (270mm/10.5''). The Yanagi is a long slicing knife that was designed to slice thin slices of fish for sushi and sashimi. The beauty of its elegant thin blade is its ability to slice through an ingredient in long uninterrupted strokes, preserving its integrity and freshness. The Yanagi is one of the most essential of traditional Japanese knives and is a powerful component in the repertoire of many chefs. Even the simplest of tasks are elevated with a handcrafted knife that is as beautiful as it is functional. Our handmade Yoshihiro Hongasumi knives are crafted with extraordinary skill by our master artisans to create high quality knives that are indispensable in their craftsmanship and performance. Blue Steel #2 with a hardness on the Rockwell scale of 63 to 64, is forged with iron to create beautiful mist patterns, and an emphasis is placed on refined forging and polishing with the highest attention to detail. Our Yoshihiro Hongasumi knives are complimented with a traditional Japanese style handcrafted Shitan Rosewood handle affixed with Double Bolster, and a protective Lacquered wooden sheath called a Nuri Saya, which is easy to clean and resistant to stain and odor. Hand wash with mild cleanser; NSF Approved; Handmade by skilled tradesmen in Japan. Although traditional Japanese carbon steel knives are not stainless, with proper care they can provide years of enjoyment. Keeping dry in between usage, and applying Tsubaki Oil(as included) before storage will keep your knife in tip top shape. Japanese knives should always be sharpened and honed on premium quality Japanese water stones. A good quality Japanese water stone not only is the best surface to sharpen and maintain the blade of your knife, but it is also the best tool to preserve and take care of the high quality steel that it is made of. KNIFE CAN BE OXIDIZED WITHOUT PROPER CARE* RECOMMEND FOR PROFESSIONAL ONLY*.