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B008RRZ8T6 Availability: Currently unavailable Score: 1000.000 Category: Home Rating: 3.5 Votes: 2 Find similar products Magnolia Gyutou Knife Sheath 210mm (8.3). .	B0829DVN7J Availability: Currently unavailable Score: 6.579 Category: Home Rating: 4.7 Votes: 16 Find similar products HOOey Genuine Leather Knife Sheath (Russet & Green - 1989537K3). .
B002Z9TT2E Availability: Currently unavailable Score: 6.289 Category: Home Rating: 3.2 Votes: 4 Find similar products Wooden Saya Cover Honesuki 5.9 (15cm) - Right. Although the knife sheath is not unique to Japan, few knife covers perform as well as the Japanese saya. The design of the saya has not changed much in hundreds of years; saya covers for kitchen knives fit the knife snugly to protect the blade when storing or traveling. Ho-no-ki, or Japanese Magnolia wood, is often used to make saya covers for traditional and Western-style knives. Ho wood is the perfect protection for knives; it is soft, moisture-resistant and contains no strong resins that might cause corrosion in carbon steel. The ho-no-ki of Korin's saya covers is grown in northern Japan where the cold climate encourages the growth of densely-grained wood that will not warp. Traditional Japanese knives are hand-made and no two knives are exactly the same in shape, size or even weight. Western style knives made in Japan have so much hand finishing that they, too, all end up being slightly different from each other. Saya covers are also hand-crafted and vary from piece to piece. Because of this, it is difficult to randomly fit a knife with a saya cover. - We strongly encourage our customers to purchase a saya cover together with your knife to ensure a proper fit. - To purchase saya for knives you own, please bring your knives in to Korin. The staff will personally fit your knife with a saya. - Korin does not accept returns, exchanges or refunds of saya covers. All sales of saya are final.	B002Z9ZXMY Availability: Currently unavailable Score: 6.135 Category: Home Rating: 1 Votes: 2 Find similar products Sujihiki Wooden Saya Cover 10.5 (27cm). Although the knife sheath is not unique to Japan, few knife covers perform as well as the Japanese saya. The design of the saya has not changed much in hundreds of years; saya covers for kitchen knives fit the knife snugly to protect the blade when storing or traveling. Ho-no-ki, or Japanese Magnolia wood, is often used to make saya covers for traditional and Western-style knives. Ho wood is the perfect protection for knives; it is soft, moisture-resistant and contains no strong resins that might cause corrosion in carbon steel. The ho-no-ki of Korin's saya covers is grown in northern Japan where the cold climate encourages the growth of densely-grained wood that will not warp. Traditional Japanese knives are hand-made and no two knives are exactly the same in shape, size or even weight. Western style knives made in Japan have so much hand finishing that they, too, all end up being slightly different from each other. Saya covers are also hand-crafted and vary from piece to piece. Because of this, it is difficult to randomly fit a knife with a saya cover. - We strongly encourage our customers to purchase a saya cover together with your knife to ensure a proper fit. - To purchase saya for knives you own, please bring your knives in to Korin. The staff will personally fit your knife with a saya. - Korin does not accept returns, exchanges or refunds of saya covers. All sales of saya are final.
B00Y3HLDSO Price: $29.99 Score: 5.988 Category: Home Rating: 4.3 Votes: 100 Find similar products Yoshihiro Natural Magnolia Wood Saya Cover Blade Protector for Santoku (180mm) 7in. Japanese Magnolia wood(Ho-no-ki), is often used to make saya covers for traditional and Western-style knives. Magnolia wood is the perfect protection for knives; it is soft, moisture-resistant and contains no strong resins that might cause corrosion in carbon steel. For safety, a pin is used to keep the blade and sheath in place. * Please be noted that we recommend to put a knife into the Saya after the blade of the knife becomes dry. Made in Japan SANTOKU Knives: Size 180mm(7IN) Please check attached pictures for your size reference. SAYA 180mm (7IN) : 1.77inch W x 0.138inch H (45mm x 3.5mm) *Please note that we recommend drying the knife before placing it into the Saya. This Saya Cover made only for Yoshihiro Knife. It might NOT fit to other brand knives. Exceptionally our Saya Cover does NOT fit to our Kurouchi Black forged knives. Any questions in regards to compatibility, please contact us or call us at (310) 777-0227.	B003WHFIY6 Availability: Currently unavailable Score: 5.747 Category: Home Rating: 4.5 Votes: 73 Find similar products Yoshihiro Shiroko High Carbon Steel Kasumi Deba Shitan Handle Japanese Fillet Butcher Chefs Knife 6 Inch(150mm). Our handmade Yoshihiro Kasumi knives are crafted by our master artisans with the utmost care to create high quality knives that offer exceptional performance with exceptional value. White Steel #2 with a hardness on the Rockwell scale of 62-63, is forged with iron to create beautiful mist patterns called Kasumi Our Yoshihiro Kasumi knives are incomparable in their craftsmanship and performance. Yoshihiro Kasumi knives are complimented with a traditional Japanese style handcrafted Shitan Rosewood (Round) handle and bolster, and a protective wooden sheath called a Saya is included, which protects the knife and adds to its appearance when not in use. The Deba knife is a heavy knife that was made to filet and butcher whole fish. The heft of the Deba knife allows it to cut through the heads and bones of a fish, and its smaller pointed tip filets the flesh from the bones. The Deba knife can used be for chicken and meat but is not recommended for cutting through large bones. The Deba knife 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. Available in 6 Inch(150mm) to 8.25 Inch (210mm) with a limited lifetime warranty. 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.
B002R98RU2 Availability: Currently unavailable Score: 5.525 Category: Home Rating: 5 Votes: 1 Find similar products 6 1/2 (165mm) Nakiri Knife - KAI 2000 ST Series. .	B07VRLBZQX Availability: Currently unavailable Score: 5.464 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.
B000GSLAOG Price: $104.93 Score: 5.464 Category: Home Rating: 5 Votes: 8 Find similar products Masahiro Mv Gyuto Knife 210mm. This molybdenum vanadium is firmly more tenacious than the conventional stainless steel. Since a sharp edge continues, sharp sharpness continues, I am hard to be missing, and regrinding has become the wonderful steel materials of being easy. Since this molybdenum vanadium is strong also for rusting, it is used also for the scalpel for medical treatments.	B08V1HRZL4 Availability: Currently unavailable Score: 5.376 Category: Home Rating: 4.3 Votes: 5 Find similar products KK167/ Hand Forged Damascus Steel Chef Knife Beautiful Rain Drop Pattern, Sharp Blade, With Leather Sheath Walnut Wood Full Tang Handle 12 inches 176 Layers. Handmade Kitchen,Chef Knife, Damascus Blade, Walnut Wood & Damascus Handle WithLeather Sheath =========== Specification: =========== Blade Length: 8 Inches Handle Length: 4 inches Overall Length: 12 Inches Hardness: 58-60 HRC Handle Material: Walnut Wood, Brass & Damascus The Blade is Hand Forged with High and Low Carbon Steel with over 176 Layers. This blade is up to 60 HRC on Rockwell Scale which determines that it will hold sharpness for a long period and can also be used for Rough & Tough Work.