{"title":"Blade Construction Collection For Nimai- Soft Iron Clad","description":null,"products":[{"product_id":"sakai-takayuki-white-2-tokujou-deba-150mm","title":"Sakai Takayuki White 2 Tokujou Deba 150mm","description":"\u003cp\u003eThe Sakai Takayuki White 2 Tokujou Deba 150mm is a single-bevel Japanese fish knife best fit for professional chefs and enthusiasts requiring a traditional tool for butchering fish and splitting smaller bones. Produced by Aoki Hamono in Sakai, this knife features Hitachi Yasugi White #2 carbon steel with a soft iron clad nimai construction and kasumi finish. The blade measures 156mm from tip to heel with a spine width of 5.4mm at the heel, providing the thickness and weight necessary for processing whole fish.\u003c\/p\u003e\u003cp\u003eThis reactive carbon steel blade requires immediate wiping and drying after use to prevent corrosion. It offers a sharp cutting edge that is notably easy to sharpen, supported by a D-shaped ho wood handle with a black buffalo horn ferrule designed specifically for right-handed operation. Weighing 206g with a total length of 292mm, the Tokujou line represents an intermediate level WA honcho with improved fit and finish. This Deba profile serves as a dedicated instrument for fish preparation tasks where substantial blade geometry is required.\u003c\/p\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":31531067572361,"sku":"SATA_TOKU_DE150","price":349.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0287\/7227\/0217\/files\/SakaiTakayukiWhite2TokujouDeba150mma.jpg?v=1740549436"},{"product_id":"sakai-takayuki-tokujou-deba-180mm-7-1-white-2-carbon-steel","title":"Sakai Takayuki Tokujou Deba 180mm (7.1\") White 2 Carbon Steel","description":"\u003cp\u003eThe Sakai Takayuki Tokujou Deba 180mm is a single bevel Japanese fish knife in White 2 carbon steel, best fit for professional chefs and enthusiasts requiring a heavy blade for filleting fish and splitting bones. Produced by Aoki Hamono in Sakai, this knife features a traditional Deba profile with a thick spine measuring 7.4mm at the heel to provide necessary strength for butchery tasks. The blade has an edge length of 186mm and weighs 326g, offering substantial mass for processing whole fish and poultry with smaller bones.\u003c\/p\u003e\u003cp\u003eThis knife uses Hitachi Yasugi White 2 carbon steel in a nimai soft iron clad construction with a kasumi finish. As a reactive carbon steel without stainless cladding, it requires immediate wiping and drying after use to prevent corrosion. The steel is noted for being easy to sharpen and achieving a sharp cutting edge. It pairs with a D-shaped ho wood handle featuring a black buffalo horn ferrule, designed specifically for right-handed operation. This Tokujou line represents an intermediate level WA honcho from Sakai Takayuki, delivering specific fit and finish characteristics for serious users.\u003c\/p\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":31531073896585,"sku":"SATA_TOKU_DE180","price":399.95,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0287\/7227\/0217\/products\/deba180_f__64138.1405064147.1280.1280.jpg?v=1577507544"},{"product_id":"sakai-takayuki-tokujou-deba-195mm-7-7-white-2-carbon-steel","title":"Sakai Takayuki Tokujou Deba 195mm (7.7\") White 2 Carbon Steel","description":"\u003cp\u003eThe Sakai Takayuki Tokujou Deba 195mm is a single bevel Japanese fish knife in White 2 carbon steel, best fit for professional chefs and enthusiasts requiring a heavy blade for filleting fish and splitting bones. This 347g knife features a thick spine measuring 8.4mm at the heel, providing the necessary weight and strength for breaking apart whole fish and poultry with smaller bones. The single bevel geometry includes a concave ura on the reverse side and is configured specifically for right-handed use.\u003c\/p\u003e\u003cp\u003eHitachi Yasugi White 2 carbon steel forms the cutting edge within a nimai soft iron clad construction with a kasumi surface finish. This reactive material requires immediate wiping and drying after use to prevent corrosion. The D-shaped ho wood handle with a black buffalo horn ferrule is directional and pre-installed for right-hand operation. Produced by Aoki Hamono in Sakai, this Tokujou line represents an intermediate level WA honcho with improved fit and finish. The blade measures 200mm from tip to heel with a 56.4mm heel height, offering substantial mass for traditional fish butchery tasks.\u003c\/p\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":31531075928201,"sku":"SATA_TOKU_DE195","price":495.95,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0287\/7227\/0217\/products\/Sakai_Takayuki_Toukuju_White_2_Deba_195mm_1__86114.1453293523.1280.1280.jpg?v=1577507564"},{"product_id":"sakai-takayuki-tokujou-yanagiba-240mm-9-4-white-2-carbon-steel","title":"Sakai Takayuki Tokujou Yanagiba 240mm (9.4\") White 2 Carbon Steel","description":"\u003cp\u003eThe Sakai Takayuki Tokujou Yanagiba 240mm is a single-bevel sashimi knife featuring Hitachi White 2 carbon steel, best fit for professional chefs and enthusiasts preparing raw fish. This 240mm blade measures 230mm from tip to heel with a 30mm heel height and tapers from a 3.7mm spine at the heel to 1.1mm near the tip. The nimai soft iron clad construction features a kasumi surface finish and requires immediate wiping and drying after use to prevent corrosion due to the reactive carbon steel core.\u003c\/p\u003e\u003cp\u003eWhite 2 steel offers a sharp cutting edge that is notably easy to sharpen and maintains long-lasting sharpness. Weighing 124g, this yanagiba pairs with a D-shaped ho wood handle secured by a black buffalo horn ferrule. The directional handle profile is pre-installed specifically for right-hand operation. Produced by Aoki Hamono in Sakai, Japan, the Tokujou line represents an intermediate level traditional wa-honcho with improved fit and finish. This slender blade design facilitates precision slicing of sashimi and seafood with minimal effort.\u003c\/p\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":31531078156425,"sku":"SATA_TOKU_YA240","price":369.95,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0287\/7227\/0217\/products\/yanag240_f__57696.1405064162.1280.1280.jpg?v=1577507581"},{"product_id":"sakai-takayuki-tokujou-white-2-yanagiba-270mm","title":"Sakai Takayuki Tokujou White 2 Yanagiba 270mm","description":"\u003cp\u003eThe Sakai Takayuki Tokujou White 2 Yanagiba 270mm is a single-bevel sashimi knife best fit for professional chefs and enthusiasts preparing raw fish. Produced by Aoki Hamono in Sakai, this 270mm blade features Hitachi Yasugi White #2 carbon steel with a soft iron clad nimai construction and kasumi finish. The long, slender profile measures 262mm in edge length and 33mm in heel height, designed specifically for precision slicing of sushi and seafood with minimal effort.\u003c\/p\u003e\u003cp\u003eWhite #2 steel offers a sharp cutting edge and is notably easy to sharpen, though it is reactive carbon steel that requires immediate wiping and drying after use to prevent corrosion. The spine measures 3.9mm at the heel, tapering to 1.2mm near the tip, supporting the single-bevel geometry required for clean sashimi cuts. Weighing 182g, the knife pairs this blade with a D-shaped ho wood handle featuring a black buffalo horn ferrule. This directional handle provides a functional grip and is configured for right-hand operation, completing a traditional Japanese knife suited for dedicated raw protein preparation.\u003c\/p\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":31531079401609,"sku":"SATA_TOKU_YA270","price":399.95,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0287\/7227\/0217\/products\/yanag270_f__29079.1405064169.1280.1280.jpg?v=1577507601"},{"product_id":"sakai-takayuki-tokujou-yanagiba-300mm-11-8-white-2-carbon-steel","title":"Sakai Takayuki Tokujou Yanagiba 300mm (11.8\") White 2 Carbon Steel","description":"\u003cp\u003eThe Sakai Takayuki Tokujou Yanagiba 300mm is a single bevel sashimi knife featuring Hitachi White 2 carbon steel, best fit for professional chefs and enthusiasts preparing raw fish. This 300mm blade measures 292mm in edge length with a heel height of 37mm and spine thickness tapering from 4.3mm at the heel to 1.1mm near the tip. The long, slender profile facilitates precision slicing of sashimi and seafood with minimal effort, serving as a dedicated tool within the Sashimi hōchō family for artful raw protein preparation.\u003c\/p\u003e\u003cp\u003eConstructed with nimai soft iron cladding and a kasumi finish, this reactive carbon steel blade requires immediate wiping and drying after use to prevent corrosion. White 2 steel offers a sharp cutting edge that is notably easy to sharpen and maintains lasting sharpness through moderate tenacity. Weighing 212g, the knife features a D-shaped ho wood handle with a black buffalo horn ferrule designed specifically for right-handed operation. Produced by Aoki Hamono in Sakai, this Tokujou line represents an intermediate level WA honcho crafted by a collective of skilled blacksmiths, sharpeners, and handle makers upholding traditional Sakai knife-making methods.\u003c\/p\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":31531081302153,"sku":"SATA_TOKU_YA300","price":464.95,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0287\/7227\/0217\/products\/yanag300_f__26625.1405064169.1280.1280.jpg?v=1577507615"},{"product_id":"sakai-takayuki-tokujou-deba-165mm-6-5-white-2-carbon-steel","title":"Sakai Takayuki Tokujou White 2 Deba 165mm","description":"\u003cp\u003eThe Sakai Takayuki Tokujou White 2 Deba 165mm is a single-bevel Japanese fish knife best fit for professional chefs and enthusiasts requiring a traditional blade for butchering fish and splitting smaller bones. Produced by Aoki Hamono in Sakai, this intermediate-level WA honcho features Hitachi Yasugi White #2 carbon steel with a soft iron clad nimai construction and kasumi finish. The reactive carbon steel core measures 60-64 HRC and demands immediate wiping and drying after use to prevent corrosion, while offering notable ease of sharpening for maintaining a sharp cutting edge during fish processing tasks.\u003c\/p\u003e\u003cp\u003eThis deba measures 167mm from tip to heel with a 49.5mm heel height and substantial spine thickness of 5.7mm at the heel, tapering to 2.7mm near the tip to provide necessary strength and weight for breaking apart whole fish. Weighing 240g with a total length of 313mm, the knife pairs its thick single-bevel geometry with a D-shaped ho wood handle featuring a black buffalo horn ferrule. This directional handle is pre-installed specifically for right-hand operation and offers a light, functional grip suited to the demanding nature of traditional fish butchery.\u003c\/p\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":31532198625417,"sku":"ST_TOKU_DEBA165","price":359.95,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0287\/7227\/0217\/products\/Sakai_Takayuki_Toukuju_White_2_Deba_165mm__33139.1453293079.1280.1280.jpg?v=1577514906"},{"product_id":"sakai-takayuki-tokujou-edo-saki-180mm-7-1-white-2-carbon-steel","title":"Sakai Takayuki Tokujou Edo Saki 180mm (7.1\") White 2 Carbon Steel","description":"\u003cp\u003eThe Sakai Takayuki Tokujou Edo Saki 180mm is a single bevel knife featuring Hitachi White 2 carbon steel, best fit for professional chefs and enthusiasts requiring traditional Japanese blade geometry. This model measures 183mm in edge length with a 39mm heel height and weighs 184g. The spine measures 5.3mm at the heel, tapering to 4.2mm at the mid-point and 1.8mm near the tip. Produced by Aoki Hamono in Sakai, this Tokujou line represents an intermediate level WA hocho with improved fit and finish.\u003c\/p\u003e\u003cp\u003eThe blade features nimai soft iron clad construction with a kasumi surface finish and lacks stainless cladding, meaning the reactive White 2 core requires immediate wiping and drying after use to prevent corrosion. This carbon steel achieves a hardness between 60 and 64 HRC and is noted for being easy to sharpen while maintaining long-lasting sharpness. The D-shaped WA handle is crafted from ho wood with a black buffalo horn ferrule and is pre-installed specifically for right-hand operation due to its directional profile. This traditional handle design is light and grips well during precise cutting tasks.\u003c\/p\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":31532200755337,"sku":"ST_TOKU_EDOSAKI180","price":459.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0287\/7227\/0217\/products\/Sakai_Takayuki_Toukuju_White_2_Edo_Saki_180mm__09636.1453294039.1280.1280.jpg?v=1577514922"},{"product_id":"sakai-takayuki-tokujou-mukimono-single-bevel-utility-180mm-white-2-carbon-steel","title":"Sakai Takayuki Tokujou White 2 Mukimono (single bevel utility) 180mm","description":"\u003cp\u003eThe Sakai Takayuki Tokujou White 2 Mukimono is a 180mm single bevel utility knife best fit for professional chefs and enthusiasts requiring precise cutting performance. Produced by Aoki Hamono in Sakai, Japan, this blade features Hitachi Yasugi White 2 carbon steel with a hardness range of 60-64 HRC. The reactive carbon steel construction demands meticulous care, including immediate wiping and drying after use to prevent corrosion, while offering notable ease of sharpening and long-lasting sharpness.\u003c\/p\u003e\u003cp\u003eThis nimai soft iron clad blade has a kasumi surface finish and measures 3.5mm at the heel, tapering to 1.0mm near the tip across a 172mm edge length. Weighing 159g with a 41mm heel height, the knife pairs with a D-shaped ho wood handle featuring a black buffalo horn ferrule. This directional handle requires selection for specific right or left-hand operation and provides a light, functional grip suitable for detailed single bevel tasks within the Tokujou line.\u003c\/p\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":31532205834377,"sku":"ST_TOKU_MUKI180","price":379.95,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0287\/7227\/0217\/products\/Sakai_Takayuki_Toukuju_White_2_Mukimono_180mm_1__64996.1453294333.1280.1280.jpg?v=1577514940"},{"product_id":"sakai-takayuki-tokujou-yanagiba-330mm-white-2-carbon-steel","title":"Sakai Takayuki Tokujou Yanagiba 330mm White 2 Carbon Steel","description":"\u003cp\u003eThe Sakai Takayuki Tokujou Yanagiba 330mm is a single bevel sashimi knife featuring Hitachi White 2 carbon steel, best fit for professional chefs and enthusiasts preparing raw fish. This 330mm blade measures 325mm from tip to heel with a 36mm heel height and weighs 258g. The spine measures 5.0mm at the heel, 3.4mm at the middle, and tapers to 1.5mm near the tip. Produced by Aoki Hamono in Sakai, this Tokujou line represents an intermediate level WA honcho with improved fit and finish.\u003c\/p\u003e\u003cp\u003eWhite 2 carbon steel is reactive and requires immediate wiping and drying after use to prevent corrosion. The blade features nimai soft iron clad construction with a kasumi surface finish. It pairs with a D-shaped ho wood handle secured by a black buffalo horn ferrule, designed specifically for right-hand operation. This traditional profile suits precise slicing tasks where the long, slender geometry facilitates clean cuts through seafood. The collaborative production approach at Sakai Takayuki ensures consistent craftsmanship across blacksmithing, sharpening, and handle making processes for this specialist tool.\u003c\/p\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":31532209406089,"sku":"ST_TOKU_YANAGI330","price":529.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0287\/7227\/0217\/products\/Sakai_Takayuki_Toukuju_White_2_Yanagiba_330mm_1__57703.1453294606.1280.1280.jpg?v=1577514956"},{"product_id":"sakai-takayuki-tokujou-kiritsuke-240mm-white-2-carbon-steel","title":"Sakai Takayuki Tokujou Kiritsuke 240mm White 2 Carbon Steel","description":"\u003cp\u003eThe Sakai Takayuki Tokujou Kiritsuke 240mm is a single-bevel knife in White 2 carbon steel best fit for professional chefs and enthusiasts requiring usuba precision with yanagiba reach. This traditional kiritsuke features a 230mm edge length, 39mm heel height, and weighs 215g. The blade is nimai soft iron clad with a kasumi surface finish and measures 5.0mm at the spine above the heel, tapering to 1.0mm near the tip. As a reactive carbon steel knife without stainless cladding, it requires immediate wiping and drying after use to prevent corrosion.\u003c\/p\u003e\u003cp\u003eHitachi Yasugi White 2 steel offers notable ease of sharpening and long-lasting sharpness, rewarding good technique on this single-bevel profile. The D-shaped ho wood handle with black buffalo horn ferrule is directional and pre-installed for specific hand operation. Produced by Aoki Hamono in Sakai, the Tokujou line represents an intermediate level WA honcho with distinct fit and finish characteristics. This genuine single-bevel kiritsuke differs from double-bevel K-tip gyuto variants, functioning as a specialist tool where the flat edge handles vegetables and the pointed tip slices proteins.\u003c\/p\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":31532210847881,"sku":"ST_TOKU_KIRITSUKE240","price":452.24,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0287\/7227\/0217\/products\/Sakai_Takayuki_Toukuju_White_2_Kiritsuke_240mm_1__87286.1453342379.1280.1280.jpg?v=1577514969"},{"product_id":"sakai-takayuki-tokujou-usuba-210mm-white-2-carbon-steel","title":"Sakai Takayuki Tokujou Usuba 210mm White 2 Carbon Steel","description":"\u003cp\u003eThe Sakai Takayuki Tokujou Usuba 210mm is a single-bevel traditional vegetable knife in White 2 carbon steel, best fit for professional chefs and enthusiasts performing katsuramuki and precision vegetable preparation. This 210mm blade features a straight edge profile designed specifically for clean chopping and slicing vegetables into thin continuous sheets. Produced by Aoki Hamono in Sakai, the Tokujou line represents an intermediate tier with improved fit and finish over entry-level options.\u003c\/p\u003e\u003cp\u003eThe Hitachi Yasugi White 2 carbon steel core is soft iron clad in nimai construction with a kasumi surface finish. This reactive carbon steel requires immediate wiping and drying after use to prevent corrosion. The single-bevel geometry facilitates the sharp cutting edge necessary for delicate vegetable work. Specifications include a 194mm edge length, 50mm heel height, and spine thickness measuring 4.3mm at the heel, 3.3mm at mid, and 2.2mm at the tip.\u003c\/p\u003e\u003cp\u003eA D-shaped ho wood handle with black buffalo horn ferrule pairs with this blade, weighing 259g total. This directional handle is pre-installed for specific hand operation and provides a light, functional grip. The combination of traditional Usuba profile, White 2 steel, and classic wa-handle construction suits users requiring dedicated vegetable knives for Japanese cuisine techniques.\u003c\/p\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":31532212355209,"sku":"ST_TOKU_USUBA210","price":452.24,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0287\/7227\/0217\/products\/Sakai_Takayuki_Toukuju_White_2_Usuba_210mm_1__02921.1453342830.1280.1280.jpg?v=1577514985"},{"product_id":"sakai-takayuki-tokujou-usuba-180mm-white-2-carbon-steel","title":"Sakai Takayuki Tokujou Usuba 180mm White 2 Carbon Steel","description":"\u003cp\u003eThe Sakai Takayuki Tokujou Usuba 180mm is a single-bevel vegetable knife featuring White 2 carbon steel, best fit for professional chefs and enthusiasts performing katsuramuki and precise vegetable preparation. This traditional Japanese profile measures 180mm with a straight edge designed specifically for clean chopping and slicing vegetables into thin continuous sheets. Produced by Aoki Hamono in Sakai, the Tokujou line represents an intermediate level WA hocho with improved fit and finish.\u003c\/p\u003e\u003cp\u003eThe blade features nimai soft iron clad construction with a kasumi surface finish and requires immediate wiping and drying after use to prevent corrosion due to its reactive carbon steel core. White 2 steel offers notable ease of sharpening alongside long-lasting sharpness. The D-shaped ho wood handle with black buffalo horn ferrule is directional and must be selected for right or left-hand operation. Weighing 179g with a 43mm heel height and 2.9mm spine thickness at the heel, this knife suits users requiring a dedicated single-bevel tool for traditional Japanese vegetable cutting techniques.\u003c\/p\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":31532216483977,"sku":"ST_TOKU_USUBA180","price":389.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0287\/7227\/0217\/products\/Sakai_Takayuki_Toukuju_White_2_Usuba_180mm_1__99932.1453342919.1280.1280.jpg?v=1577515012"},{"product_id":"sakai-takayuki-tokujou-yanagiba-270mm-left-hand-white-2-carbon-steel","title":"Sakai Takayuki Tokujou Yanagiba 270mm Left Hand White 2 Carbon Steel","description":"\u003cp\u003eThis Sakai Takayuki Tokujou Yanagiba 270mm is a left-handed single bevel sashimi knife featuring Hitachi White 2 carbon steel, best fit for professional chefs and enthusiasts preparing raw fish. The 270mm blade length suits precise slicing tasks in Japanese cuisine, while the specific left-hand orientation accommodates users requiring this directional configuration. Produced by Aoki Hamono in Sakai, this knife represents the Tokujou line which offers improved fit and finish within the maker's traditional production framework.\u003c\/p\u003e\u003cp\u003eThe blade features nimai soft iron clad construction with a kasumi surface finish and measures 3.9mm at the heel, tapering to 1.2mm at the tip. White 2 carbon steel is reactive and requires immediate wiping and drying after use to prevent corrosion, though it sharpens readily and holds an edge well. Weighing 182g, the knife pairs this blade with a D-shaped ho wood handle and black buffalo horn ferrule that is pre-installed specifically for left-hand operation. This traditional handle profile provides a functional grip suited to the single bevel yanagiba geometry used for drawing cuts through seafood.\u003c\/p\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":31532218187913,"sku":"ST_TOKU_YANAGI270LEFT","price":546.26,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0287\/7227\/0217\/products\/Sakai_Takayuki_Toukuju_White_2_Yanagiba_270mm_Left_1__08361.1546485847.1280.1280.jpg?v=1577515025"},{"product_id":"sakai-takayuki-tokujou-yanagiba-300mm-left-hand-white-2-carbon-steel","title":"Sakai Takayuki Tokujou Yanagiba 300mm Left Hand White 2 Carbon Steel","description":"\u003cp\u003e\u003cspan style=\"font-size: medium;\"\u003eThe Tokujou line is the best-selling Japanese knife for professionals, using white-2 steel from Yasuki. The Tokujou line is hand forged by Master Kenji Togashi, who received the Sakai Traditional Craftsman award in 1996. He is considered as one of the best bladesmiths among his peers. Great fit and finish. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-size: medium;\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"font-size: medium;\"\u003eMeasurements\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ctable style=\"border: 1px solid #e3e3df; height: 257px; width: 400px; background-color: #e3e3df;\" border=\"1\" cellspacing=\"1\" cellpadding=\"5\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd width=\"320\"\u003e\u003cspan style=\"font-size: medium;\"\u003e \u003c\/span\u003e\u003c\/td\u003e\n\u003ctd style=\"text-align: right;\" colspan=\"2\" width=\"200\"\u003e\n\u003cspan style=\"font-size: medium;\"\u003eMeasurements\u003c\/span\u003e\u003cspan style=\"font-size: medium;\"\u003e\u003cbr\u003e\u003c\/span\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\n\u003cp\u003e\u003cspan style=\"font-size: medium;\"\u003eWeight \u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd style=\"text-align: right;\" colspan=\"2\"\u003e\n\u003cspan style=\"font-size: medium;\"\u003e g\u003c\/span\u003e\u003cspan style=\"font-size: medium;\"\u003e\u003cbr\u003e\u003c\/span\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\n\u003cp\u003e\u003cspan style=\"font-size: medium;\"\u003eTotal Length\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd style=\"text-align: right;\" colspan=\"2\"\u003e\n\u003cspan style=\"font-size: medium;\"\u003e mm\u003c\/span\u003e\u003cspan style=\"font-size: medium;\"\u003e\u003cbr\u003e\u003c\/span\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\n\u003cp\u003e\u003cspan style=\"font-size: medium;\"\u003eTip to Heel Length\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd style=\"text-align: right;\" colspan=\"2\"\u003e\n\u003cspan style=\"font-size: medium;\"\u003e mm\u003c\/span\u003e\u003cspan style=\"font-size: medium;\"\u003e\u003cbr\u003e\u003c\/span\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\n\u003cp\u003e\u003cspan style=\"font-size: medium;\"\u003eBlade Height at Heel\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd style=\"text-align: right;\" colspan=\"2\"\u003e\u003cspan style=\"font-size: medium;\"\u003e \u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\n\u003cp\u003e\u003cspan style=\"font-size: medium;\"\u003eWidth of Spine Above Heel \u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd style=\"text-align: right;\" colspan=\"2\"\u003e\n\u003cspan style=\"font-size: medium;\"\u003e mm\u003c\/span\u003e\u003cspan style=\"font-size: medium;\"\u003e\u003cbr\u003e\u003c\/span\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\n\u003cp\u003e\u003cspan style=\"font-size: medium;\"\u003eWidth of Spine at Middle of Blade\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd style=\"text-align: right;\" colspan=\"2\"\u003e\n\u003cspan style=\"font-size: medium;\"\u003emm\u003c\/span\u003e\u003cspan style=\"font-size: medium;\"\u003e\u003cbr\u003e\u003c\/span\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\n\u003cp\u003e\u003cspan style=\"font-size: medium;\"\u003eWidth of Spine at about 1cm From the Tip\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd style=\"text-align: right;\" colspan=\"2\"\u003e\u003cspan style=\"font-size: medium;\"\u003e mm\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"font-size: medium;\"\u003eMaintenance: \u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan style=\"font-size: medium;\"\u003eHand wash and wipe dry, \u003cstrong\u003eNO DISHWASHER\u003c\/strong\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-size: medium;\"\u003ePlease use the knife as it should be, not frozed food, and not as screw driver\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-size: medium;\"\u003eHand sharpen with waterstone, honing rod is not suitable for Japanese knives\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":31532234801289,"sku":"ST_TOKU_YANAGI300LEFT","price":597.08,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0287\/7227\/0217\/products\/Sakai_Takayuki_Tokujou_Yanagiba_300mm_Lefty__77455.1546485847.1280.1280.jpg?v=1577515104"},{"product_id":"sakai-takayuki-tokujou-mioroshi-deba-240mm-white-2-carbon-steel","title":"Sakai Takayuki Tokujou Mioroshi Deba 240mm White 2 Carbon Steel","description":"\u003cp\u003e\u003cspan style=\"font-size: medium;\"\u003eThe Tokujou line is the best-selling Japanese knife for professionals, using white-2 steel from Yasuki. The Tokujou line is hand forged by Master Kenji Togashi, who received the Sakai Traditional Craftsman award in 1996. He is considered as one of the best bladesmiths among his peers. Great fit and finish. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-size: medium;\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"font-size: medium;\"\u003eMeasurements\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ctable style=\"border: 1px solid #e3e3df; height: 257px; width: 400px; background-color: #e3e3df;\" border=\"1\" cellspacing=\"1\" cellpadding=\"5\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd width=\"320\"\u003e\u003cspan style=\"font-size: medium;\"\u003e \u003c\/span\u003e\u003c\/td\u003e\n\u003ctd style=\"text-align: right;\" colspan=\"2\" width=\"200\"\u003e\n\u003cspan style=\"font-size: medium;\"\u003eMeasurements\u003c\/span\u003e\u003cspan style=\"font-size: medium;\"\u003e\u003cbr\u003e\u003c\/span\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\n\u003cp\u003e\u003cspan style=\"font-size: medium;\"\u003eWeight \u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd style=\"text-align: right;\" colspan=\"2\"\u003e\n\u003cspan style=\"font-size: medium;\"\u003e257 g\u003c\/span\u003e\u003cspan style=\"font-size: medium;\"\u003e\u003cbr\u003e\u003c\/span\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\n\u003cp\u003e\u003cspan style=\"font-size: medium;\"\u003eTotal Length\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd style=\"text-align: right;\" colspan=\"2\"\u003e\n\u003cspan style=\"font-size: medium;\"\u003e407 mm\u003c\/span\u003e\u003cspan style=\"font-size: medium;\"\u003e\u003cbr\u003e\u003c\/span\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\n\u003cp\u003e\u003cspan style=\"font-size: medium;\"\u003eTip to Heel Length\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd style=\"text-align: right;\" colspan=\"2\"\u003e\n\u003cspan style=\"font-size: medium;\"\u003e246 mm\u003c\/span\u003e\u003cspan style=\"font-size: medium;\"\u003e\u003cbr\u003e\u003c\/span\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\n\u003cp\u003e\u003cspan style=\"font-size: medium;\"\u003eBlade Height at Heel\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd style=\"text-align: right;\" colspan=\"2\"\u003e\u003cspan style=\"font-size: medium;\"\u003e48 mm\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\n\u003cp\u003e\u003cspan style=\"font-size: medium;\"\u003eWidth of Spine Above Heel \u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd style=\"text-align: right;\" colspan=\"2\"\u003e\n\u003cspan style=\"font-size: medium;\"\u003e5.4 mm\u003c\/span\u003e\u003cspan style=\"font-size: medium;\"\u003e\u003cbr\u003e\u003c\/span\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\n\u003cp\u003e\u003cspan style=\"font-size: medium;\"\u003eWidth of Spine at Middle of Blade\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd style=\"text-align: right;\" colspan=\"2\"\u003e\n\u003cspan style=\"font-size: medium;\"\u003e4.0 mm\u003c\/span\u003e\u003cspan style=\"font-size: medium;\"\u003e\u003cbr\u003e\u003c\/span\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\n\u003cp\u003e\u003cspan style=\"font-size: medium;\"\u003eWidth of Spine at about 1cm From the Tip\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd style=\"text-align: right;\" colspan=\"2\"\u003e\u003cspan style=\"font-size: medium;\"\u003e1.7 mm\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"font-size: medium;\"\u003eMaintenance: \u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan style=\"font-size: medium;\"\u003eHand wash and wipe dry, \u003cstrong\u003eNO DISHWASHER\u003c\/strong\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-size: medium;\"\u003ePlease use the knife as it should be, not frozed food, and not as screw driver\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-size: medium;\"\u003eHand sharpen with waterstone, honing rod is not suitable for Japanese knives\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":31532235096201,"sku":"ST_TOKU_MIODEBA240","price":639.95,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0287\/7227\/0217\/products\/Sakai_Takayuki_Tokujou_Mioroshi_Deba_240mm__60035.1454650155.1280.1280.jpg?v=1577515120"},{"product_id":"sakai-takayuki-tokujou-mioroshi-deba-270mm-white-2-carbon-steel","title":"Sakai Takayuki Tokujou Mioroshi Deba 270mm White 2 Carbon Steel","description":"\u003cp\u003e\u003cspan style=\"font-size: medium;\"\u003eThe Tokujou line is the best-selling Japanese knife for professionals, using white-2 steel from Yasuki. The Tokujou line is hand forged by Master Kenji Togashi, who received the Sakai Traditional Craftsman award in 1996. He is considered as one of the best bladesmiths among his peers. Great fit and finish. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-size: medium;\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"font-size: medium;\"\u003eMeasurements\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ctable style=\"border: 1px solid #e3e3df; height: 257px; width: 400px; background-color: #e3e3df;\" border=\"1\" cellspacing=\"1\" cellpadding=\"5\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd width=\"320\"\u003e\u003cspan style=\"font-size: medium;\"\u003e \u003c\/span\u003e\u003c\/td\u003e\n\u003ctd style=\"text-align: right;\" colspan=\"2\" width=\"200\"\u003e\n\u003cspan style=\"font-size: medium;\"\u003eMeasurements\u003c\/span\u003e\u003cspan style=\"font-size: medium;\"\u003e\u003cbr\u003e\u003c\/span\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\n\u003cp\u003e\u003cspan style=\"font-size: medium;\"\u003eWeight \u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd style=\"text-align: right;\" colspan=\"2\"\u003e\n\u003cspan style=\"font-size: medium;\"\u003e336 g\u003c\/span\u003e\u003cspan style=\"font-size: medium;\"\u003e\u003cbr\u003e\u003c\/span\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\n\u003cp\u003e\u003cspan style=\"font-size: medium;\"\u003eTotal Length\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd style=\"text-align: right;\" colspan=\"2\"\u003e\n\u003cspan style=\"font-size: medium;\"\u003e273 mm\u003c\/span\u003e\u003cspan style=\"font-size: medium;\"\u003e\u003cbr\u003e\u003c\/span\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\n\u003cp\u003e\u003cspan style=\"font-size: medium;\"\u003eTip to Heel Length\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd style=\"text-align: right;\" colspan=\"2\"\u003e\n\u003cspan style=\"font-size: medium;\"\u003e443 mm\u003c\/span\u003e\u003cspan style=\"font-size: medium;\"\u003e\u003cbr\u003e\u003c\/span\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\n\u003cp\u003e\u003cspan style=\"font-size: medium;\"\u003eBlade Height at Heel\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd style=\"text-align: right;\" colspan=\"2\"\u003e\u003cspan style=\"font-size: medium;\"\u003e47 mm \u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\n\u003cp\u003e\u003cspan style=\"font-size: medium;\"\u003eWidth of Spine Above Heel \u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd style=\"text-align: right;\" colspan=\"2\"\u003e\n\u003cspan style=\"font-size: medium;\"\u003e5.7 mm\u003c\/span\u003e\u003cspan style=\"font-size: medium;\"\u003e\u003cbr\u003e\u003c\/span\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\n\u003cp\u003e\u003cspan style=\"font-size: medium;\"\u003eWidth of Spine at Middle of Blade\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd style=\"text-align: right;\" colspan=\"2\"\u003e\n\u003cspan style=\"font-size: medium;\"\u003e4.8 mm\u003c\/span\u003e\u003cspan style=\"font-size: medium;\"\u003e\u003cbr\u003e\u003c\/span\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\n\u003cp\u003e\u003cspan style=\"font-size: medium;\"\u003eWidth of Spine at about 1cm From the Tip\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd style=\"text-align: right;\" colspan=\"2\"\u003e\u003cspan style=\"font-size: medium;\"\u003e1.6 mm\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"font-size: medium;\"\u003eMaintenance: \u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan style=\"font-size: medium;\"\u003eHand wash and wipe dry, \u003cstrong\u003eNO DISHWASHER\u003c\/strong\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-size: medium;\"\u003ePlease use the knife as it should be, not frozed food, and not as screw driver\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-size: medium;\"\u003eHand sharpen with waterstone, honing rod is not suitable for Japanese knives\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":31532237226121,"sku":"ST_TOKU_MIODEBA270","price":849.95,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0287\/7227\/0217\/products\/Sakai_Takayuki_Tokujou_Mioroshi_Deba_270mm__02553.1546485847.1280.1280.jpg?v=1577515138"},{"product_id":"sakai-takayuki-white-3-japan-kinsei-yanagiba-270mm","title":"Sakai Takayuki White 3 Japan Kinse Yanagiba 270mm","description":"\u003cp\u003eThe Sakai Takayuki Kinse White 3 Yanagiba 270mm is a single bevel sashimi knife best fit for professional chefs and students requiring an authentic entry-level Japanese blade. Produced by Aoki Hamono in Sakai, this 270mm yanagiba features Hitachi Yasugi White #3 carbon steel with a reactive soft iron clad nimai construction and kasumi finish. The slender profile measures 4.0mm at the heel, tapering to 1.5mm near the tip across a 260mm edge length, facilitating precise slicing of raw fish and seafood with minimal effort.\u003c\/p\u003e\u003cp\u003eWhite #3 steel contains 0.8% carbon and rates 59-61 HRC, offering a balance between ease of sharpening and edge durability that suits those new to high-carbon cutlery. As a reactive carbon steel without stainless cladding, the blade requires immediate drying and light oiling after use to prevent rust and corrosion. Weighing 178g, the knife pairs with a D-shaped ho wood handle featuring a black buffalo horn ferrule. This directional handle is pre-installed specifically for right-hand operation, providing a functional grip suited to traditional single bevel technique.\u003c\/p\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":39363766190232,"sku":"SATA_W3NK_YA270","price":159.95,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0287\/7227\/0217\/products\/SakaiTakayukiWhite3JapanKinseiYabagiba270mma.jpg?v=1615869706"},{"product_id":"sakai-takayuki-white-3-japan-kinsei-yanagiba-300mm","title":"Sakai Takayuki White 3 Japan Kinse Yanagiba 300mm","description":"\u003cp\u003eThe Sakai Takayuki Kinse White 3 Yanagiba 300mm is a single bevel sashimi knife best fit for professional chefs and students requiring an authentic entry-level WA hocho for slicing raw fish. Produced by Aoki Hamono in Sakai, this 300mm blade features Hitachi Yasugi White #3 carbon steel with 0.8% carbon content and a hardness range of 59-61 HRC. The reactive carbon steel core is forge-welded in traditional nimai soft iron clad construction with a kasumi surface finish, providing the fine edge characteristics of Shirogami while remaining forgiving during use and sharpening.\u003c\/p\u003e\u003cp\u003eThis yanagiba measures 290mm from tip to heel with a 36mm heel height and weighs 200g. The spine tapers from 3.8mm at the heel to 1.5mm near the tip, supporting precise draw-cutting motions essential for sashimi preparation. White #3 steel offers easier maintenance than higher-carbon variants but remains highly reactive, requiring immediate drying after use to prevent corrosion. The D-shaped ho wood handle with black buffalo horn ferrule is pre-installed for right-hand operation and provides a lightweight, functional grip suited to extended prep work. This combination of accessible high-carbon performance and classic Sakai craftsmanship suits those entering single bevel cutlery or professionals seeking a dedicated daily slicer.\u003c\/p\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":39363773694104,"sku":"SATA_W3NK_YA300","price":199.95,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0287\/7227\/0217\/products\/SakaiTakayukiWhite3JapanKinseiYabagiba300mma.jpg?v=1615869713"},{"product_id":"sakai-takayuki-white-3-japan-kinsei-yanagiba-330mm","title":"Sakai Takayuki White 3 Japan Kinse Yanagiba 330mm","description":"\u003cp\u003eThe Sakai Takayuki Kinse White 3 Yanagiba 330mm is a single bevel sashimi knife best fit for professional chefs and students requiring an authentic entry-level Japanese blade. Forged in Sakai by Aoki Hamono, this 330mm profile features Hitachi Yasugi White #3 carbon steel with a Kasumi surface finish. The blade measures 321mm from tip to heel, stands 38.3mm tall at the heel, and weighs 282g. This specific length suits professional kitchens where larger blades are frequently selected for preparing raw fish and seafood.\u003c\/p\u003e\u003cp\u003eWhite #3 steel contains 0.8% carbon and registers 59-61 HRC, making it slightly softer and more forgiving during use than higher-carbon variants. This reactive carbon steel is not stainless clad but features Nimai soft iron cladding, requiring immediate drying and light oiling to prevent rust. The D-shaped Ho wood handle with a black buffalo horn ferrule is directional and pre-installed for right-hand operation. Weighing 282g with a spine thickness of 5.5mm at the heel tapering to 1.5mm near the tip, this Yanagiba provides the geometry necessary for precision slicing tasks in traditional Japanese cuisine.\u003c\/p\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":39363777724568,"sku":"SATA_W3NK_YA330","price":239.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0287\/7227\/0217\/products\/SakaiTakayukiWhite3JapanKinseiYabagiba270mma_1ed2f981-7138-47dd-9c8e-e5615b99cefb.jpg?v=1615869686"},{"product_id":"sakai-takayuki-tokujou-honesuki-boning-knife-150mm-180mm","title":"Sakai Takayuki Tokujou(别誂) White 2 Honesuki (Boning Knife) 150\/180mm","description":"\u003cp\u003eThe Sakai Takayuki Tokujou White 2 Honesuki is a 180mm single-bevel boning knife best fit for professional chefs and enthusiasts requiring precision poultry butchery. Produced by Aoki Hamono in Sakai, this blade features Hitachi Yasugi White #2 carbon steel with a soft iron nimai clad construction and kasumi finish. The stiff, broad triangular profile measures 52mm in height at the heel with a spine width of 5.0mm, providing the strength necessary to manoeuvre around bones and cut through joints without flexing.\u003c\/p\u003e\u003cp\u003eWhite #2 steel offers a sharp cutting edge that is notably easy to sharpen, though it is reactive carbon steel rather than stainless clad. This material demands meticulous care, including immediate wiping and drying after use to prevent corrosion. The knife weighs between 147g and 231g and pairs with a D-shaped ho wood handle featuring a black buffalo horn ferrule. Due to the directional nature of this traditional WA handle, it is pre-installed specifically for right-hand operation. This Tokujou line serves as an intermediate option within the Sakai Takayuki range, delivering specific fit and finish characteristics for dedicated meat preparation tasks.\u003c\/p\u003e","brand":"Sakai Takayuki","offers":[{"title":"150 mm","offer_id":43766961111261,"sku":"SATA_W2TO_HO150","price":389.95,"currency_code":"AUD","in_stock":false},{"title":"180 mm","offer_id":44062964875485,"sku":"SATA_W2TO_HO180","price":419.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0287\/7227\/0217\/files\/DSC_3436.jpg?v=1773981072"},{"product_id":"sakai-takayuki-white-3-japan-kinse-yanagiba-240mm","title":"Sakai Takayuki White 3 Japan Kinse Yanagiba 240mm","description":"\u003cp\u003e\u003cspan style=\"font-size: medium;\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe Sakai Takayuki Japan Kinse line is a special offering from Sakai Takayuki. White three-carbon steel provides a guarantee for good cutting performance. The unique lettering gives it a more unique appearance. The polishing of the details is also excellent.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-size: medium;\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"font-size: medium;\"\u003eMeasurements\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ctable style=\"border: 1px solid #e3e3df; height: 257px; width: 400px; background-color: #e3e3df;\" border=\"1\" cellspacing=\"1\" cellpadding=\"5\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd width=\"320\"\u003e\u003cspan style=\"font-size: medium;\"\u003e \u003c\/span\u003e\u003c\/td\u003e\n\u003ctd style=\"text-align: right;\" colspan=\"2\" width=\"200\"\u003e\n\u003cspan style=\"font-size: medium;\"\u003eMeasurements\u003c\/span\u003e\u003cspan style=\"font-size: medium;\"\u003e\u003cbr\u003e\u003c\/span\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\n\u003cp\u003e\u003cspan style=\"font-size: medium;\"\u003eWeight \u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd style=\"text-align: right;\" colspan=\"2\"\u003e\n\u003cspan style=\"font-size: medium;\"\u003e138 g\u003c\/span\u003e\u003cspan style=\"font-size: medium;\"\u003e\u003cbr\u003e\u003c\/span\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\n\u003cp\u003e\u003cspan style=\"font-size: medium;\"\u003eTotal Length\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd style=\"text-align: right;\" colspan=\"2\"\u003e\n\u003cspan style=\"font-size: medium;\"\u003e380 mm\u003c\/span\u003e\u003cspan style=\"font-size: medium;\"\u003e\u003cbr\u003e\u003c\/span\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\n\u003cp\u003e\u003cspan style=\"font-size: medium;\"\u003eTip to Heel Length\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd style=\"text-align: right;\" colspan=\"2\"\u003e\n\u003cspan style=\"font-size: medium;\"\u003e230 mm\u003c\/span\u003e\u003cspan style=\"font-size: medium;\"\u003e\u003cbr\u003e\u003c\/span\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\n\u003cp\u003e\u003cspan style=\"font-size: medium;\"\u003eBlade Height at Heel\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd style=\"text-align: right;\" colspan=\"2\"\u003e\u003cspan style=\"font-size: medium;\"\u003e31.3 mm\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\n\u003cp\u003e\u003cspan style=\"font-size: medium;\"\u003eWidth of Spine Above Heel \u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd style=\"text-align: right;\" colspan=\"2\"\u003e\n\u003cspan style=\"font-size: medium;\"\u003e4.0 mm\u003c\/span\u003e\u003cspan style=\"font-size: medium;\"\u003e\u003cbr\u003e\u003c\/span\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\n\u003cp\u003e\u003cspan style=\"font-size: medium;\"\u003eWidth of Spine at Middle of Blade\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd style=\"text-align: right;\" colspan=\"2\"\u003e\n\u003cspan style=\"font-size: medium;\"\u003e3.0 mm\u003c\/span\u003e\u003cspan style=\"font-size: medium;\"\u003e\u003cbr\u003e\u003c\/span\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\n\u003cp\u003e\u003cspan style=\"font-size: medium;\"\u003eWidth of Spine at about 1cm From the Tip\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd style=\"text-align: right;\" colspan=\"2\"\u003e\u003cspan style=\"font-size: medium;\"\u003e1.1 mm\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"font-size: medium;\"\u003eMaintenance: \u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan style=\"font-size: medium;\"\u003eHand wash and wipe dry, \u003cstrong\u003eNO DISHWASHER\u003c\/strong\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-size: medium;\"\u003ePlease use the knife as it should be, not frozed food, and not as screw driver\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-size: medium;\"\u003eHand sharpen with waterstone, honing rod is not suitable for Japanese knives\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":42470604308701,"sku":"SATA_W3KS_YA240","price":139.95,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0287\/7227\/0217\/products\/SakaiTakayukiWhite3JapanKinseYanagiba240mma.jpg?v=1645670301"},{"product_id":"sakai-takayuki-tokujou-usuba-240mm-white-2-carbon-steel","title":"Sakai Takayuki Tokujou Usuba 240mm White 2 Carbon Steel","description":"\u003cp\u003e\u003cspan style=\"font-size: medium;\"\u003eThe Tokujou line is the best-selling Japanese knife for professionals, using white-2 steel from Yasuki. The Tokujou line is hand forged by Master Kenji Togashi, who received the Sakai Traditional Craftsman award in 1996. He is considered as one of the best bladesmiths among his peers. Great fit and finish. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-size: medium;\"\u003e \u003c\/span\u003e\u003cstrong\u003e\u003cspan style=\"font-size: medium;\"\u003eMeasurements\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ctable style=\"border: 1px solid #e3e3df; height: 257px; width: 400px; background-color: #e3e3df;\" border=\"1\" cellspacing=\"1\" cellpadding=\"5\"\u003e\n\u003ctbody\u003e\n\u003ctr style=\"height: 22px;\"\u003e\n\u003ctd style=\"height: 22px;\" width=\"320\"\u003e\u003cspan style=\"font-size: medium;\"\u003e \u003c\/span\u003e\u003c\/td\u003e\n\u003ctd style=\"text-align: right; height: 22px;\" colspan=\"2\" width=\"200\"\u003e\n\u003cspan style=\"font-size: medium;\"\u003eMeasurements\u003c\/span\u003e\u003cspan style=\"font-size: medium;\"\u003e\u003cbr\u003e\u003c\/span\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 42.881px;\"\u003e\n\u003ctd style=\"height: 42.881px;\"\u003e\n\u003cp\u003e\u003cspan style=\"font-size: medium;\"\u003eWeight \u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd style=\"text-align: right; height: 42.881px;\" colspan=\"2\"\u003e\n\u003cspan style=\"font-size: medium;\"\u003e372 g\u003c\/span\u003e\u003cspan style=\"font-size: medium;\"\u003e\u003cbr\u003e\u003c\/span\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 38px;\"\u003e\n\u003ctd style=\"height: 38px;\"\u003e\n\u003cp\u003e\u003cspan style=\"font-size: medium;\"\u003eTotal Length\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd style=\"text-align: right; height: 38px;\" colspan=\"2\"\u003e\n\u003cspan style=\"font-size: medium;\"\u003e mm\u003c\/span\u003e\u003cspan style=\"font-size: medium;\"\u003e\u003cbr\u003e\u003c\/span\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 38px;\"\u003e\n\u003ctd style=\"height: 38px;\"\u003e\n\u003cp\u003e\u003cspan style=\"font-size: medium;\"\u003eTip to Heel Length\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd style=\"text-align: right; height: 38px;\" colspan=\"2\"\u003e\n\u003cspan style=\"font-size: medium;\"\u003e225 mm\u003c\/span\u003e\u003cspan style=\"font-size: medium;\"\u003e\u003cbr\u003e\u003c\/span\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 38px;\"\u003e\n\u003ctd style=\"height: 38px;\"\u003e\n\u003cp\u003e\u003cspan style=\"font-size: medium;\"\u003eBlade Height at Heel\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd style=\"text-align: right; height: 38px;\" colspan=\"2\"\u003e\u003cspan style=\"font-size: medium;\"\u003e58 mm \u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 38px;\"\u003e\n\u003ctd style=\"height: 38px;\"\u003e\n\u003cp\u003e\u003cspan style=\"font-size: medium;\"\u003eWidth of Spine Above Heel \u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd style=\"text-align: right; height: 38px;\" colspan=\"2\"\u003e\n\u003cspan style=\"font-size: medium;\"\u003e \u003cspan data-mce-fragment=\"1\"\u003e4.6 mm\u003c\/span\u003e\u003c\/span\u003e\u003cspan style=\"font-size: medium;\"\u003e\u003cbr\u003e\u003c\/span\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 38px;\"\u003e\n\u003ctd style=\"height: 38px;\"\u003e\n\u003cp\u003e\u003cspan style=\"font-size: medium;\"\u003eWidth of Spine at Middle of Blade\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd style=\"text-align: right; height: 38px;\" colspan=\"2\"\u003e\n\u003cspan style=\"font-size: medium;\"\u003e4.6 mm\u003c\/span\u003e\u003cspan style=\"font-size: medium;\"\u003e\u003cbr\u003e\u003c\/span\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 60px;\"\u003e\n\u003ctd style=\"height: 60px;\"\u003e\n\u003cp\u003e\u003cspan style=\"font-size: medium;\"\u003eWidth of Spine at about 1cm From the Tip\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd style=\"text-align: right; height: 60px;\" colspan=\"2\"\u003e\u003cspan style=\"font-size: medium;\"\u003e3.3 mm\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"font-size: medium;\"\u003eMaintenance: \u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan style=\"font-size: medium;\"\u003eHand wash and wipe dry, \u003cstrong\u003eNO DISHWASHER\u003c\/strong\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-size: medium;\"\u003ePlease use the knife as it should be, not frozed food, and not as screw driver\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-size: medium;\"\u003eHand sharpen with waterstone, honing rod is not suitable for Japanese knives\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":44280723112157,"sku":"ST_TOKU_USUBA240","price":499.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0287\/7227\/0217\/files\/SakaiTakayukiWhite2TokujouUsuba240mmF.jpg?v=1700131107"},{"product_id":"hatsukokoro-x-myojin-shirasagi-blue-2-kurouchi-honesuki-boning-knife-150mm","title":"Hatsukokoro x Myojin Shirasagi Blue 2 Kurouchi Honesuki Boning Knife 150mm","description":"\u003cp\u003eThe Hatsukokoro x Myojin Shirasagi Blue 2 Kurouchi Honesuki is a 150mm single bevel boning knife best fit for professional chefs and enthusiasts requiring precise poultry preparation. Produced by Myojin Riki in Tosa, this blade features Aogami #2 carbon steel with a soft iron clad construction and kurouchi tsuchime finish. The triangular profile and pointed tip facilitate manoeuvring around bones and cutting through joints, while the stiff blade geometry supports puncturing tough tissues during deboning tasks.\u003c\/p\u003e\u003cp\u003eBlue 2 steel measures 61-63 HRC and contains tungsten and chromium additions that improve toughness and edge retention over white steel variants. As a reactive carbon steel blade without stainless cladding, it requires immediate drying and light oiling after use to prevent rust. The octagonal teak handle with black buffalo horn ferrule provides a sturdy grip for controlled handling during detailed butchery work. Weighing 158g with a 4.2mm spine at the heel, this single bevel honesuki offers substantial presence for processing meat with minimal waste.\u003c\/p\u003e","brand":"Myojin Riki","offers":[{"title":"Default Title","offer_id":46312857338077,"sku":"HATS_B2KU_HO150","price":289.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0287\/7227\/0217\/files\/HatsukokoroxMyojinShirasagiWhite2KurouchiHonesukiBoningKnife150mm-20250326-01.jpg?v=1742968390"},{"product_id":"myojin-x-hatsukokoro-shirasagi-blue-2-kurouchi-k-tip-deba-180mm","title":"Myojin Riki x Hatsukokoro Shirasagi  Blue 2 Kurouchi K-Tip Deba 180mm","description":"\u003cp\u003eThe Myojin Riki x Hatsukokoro Shirasagi Blue 2 Kurouchi K-Tip Deba 180mm is a single bevel Japanese fish knife best fit for professional chefs and enthusiasts requiring precise dissection during fish butchery. Produced by Myojin Riki in Tosa, this knife features Aogami #2 carbon steel with a kurouchi tsuchime finish and soft iron nimai cladding. The K-tip profile provides a sharply defined tip for detailed work inside the fish belly and near the spine, distinguishing it from standard deba profiles used primarily for splitting joints.\u003c\/p\u003e\u003cp\u003eThis reactive carbon steel blade requires immediate drying and light oiling after use to prevent rust. The substantial construction measures 7.3mm at the heel and weighs between 289g and 405g depending on variant, providing the necessary mass for breaking down whole fish. An octagonal teak handle with a black buffalo horn ferrule offers a durable grip for wet processing tasks. Naohito Myojin performs both forging and finishing under one roof, applying exceptional grinding techniques to achieve the intended single bevel geometry for right-handed operation.\u003c\/p\u003e","brand":"Myojin Riki","offers":[{"title":"Default Title","offer_id":46426962034909,"sku":"MYOJ_B2KU_KDE180","price":359.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0287\/7227\/0217\/files\/DSC_5841.jpg?v=1779769615"},{"product_id":"tosa-tanren-sk-steel-deba-165mm","title":"Tosa Tanren SK Steel Deba 150mm","description":"\u003cp\u003eThe Myojin Riki Tosa Tanren SK Steel Deba 150mm is a single bevel Japanese fish knife best fit for first-time traditional deba users and professional chefs requiring a competent butchering tool. This 150mm blade features SK carbon steel with a kasumi finish and nimai soft iron clad construction, measuring 7.2mm at the spine and weighing 232g to provide the necessary strength for filleting fish and splitting smaller bones.\u003c\/p\u003e\u003cp\u003eAs a reactive carbon steel knife without stainless cladding, this deba requires immediate drying and light oiling after use to prevent rust. The single bevel geometry includes a concave ura on the reverse side and is configured specifically for right-handed operation. Myojin Riki produces this knife in their Tosa workshop where forging and finishing are completed under one roof, applying the exceptional grinding techniques that define their production.\u003c\/p\u003e\u003cp\u003eA D-shaped ho wood handle with a black buffalo horn ferrule provides a directional grip pre-installed for right-hand use. This entry-level single bevel option serves as a practical tool for learning traditional deba maintenance and cutting technique while delivering functional performance for daily fish butchery tasks.\u003c\/p\u003e","brand":"Tosa","offers":[{"title":"Default Title","offer_id":46434777891037,"sku":"TOSA_TRSK_DE150","price":139.95,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0287\/7227\/0217\/files\/TosaTanrenSKSteelDeba165mma.jpg?v=1747363221"},{"product_id":"myojin-shirasagi-white-2-k-tip-yanagiba-300mm","title":"Hatsukokoro x Myojin Shirasagi White 2 K-tip Yanagiba 300mm","description":"\u003cp\u003eThe Hatsukokoro x Myojin Shirasagi White 2 K-tip Yanagiba 300mm is a single bevel sashimi knife best fit for professional chefs and students requiring precise raw fish preparation. Produced by Myojin Riki in Tosa, this blade features a reactive White 2 carbon steel core with soft iron cladding in a kasumi finish. The K-tip profile provides a defined point for fine cutting tasks alongside traditional long draw slicing, while the 300mm length suits professional kitchen workflows for preparing sashimi and seafood.\u003c\/p\u003e\u003cp\u003eWhite 2 steel offers high sharpness and ease of sharpening but requires immediate wiping and drying after use to prevent corrosion due to its reactive carbon composition. The blade measures 4.1mm at the spine heel and tapers to 1.3mm at the tip, weighing 272g with a 294mm edge length. An octagonal ebony handle provides a tapered grip that pairs with the single bevel geometry for controlled slicing. Forging and finishing are completed under one roof at the Myojin workshop, ensuring consistent grinding standards across the Shirasagi line.\u003c\/p\u003e","brand":"Hatsukokoro","offers":[{"title":"Default Title","offer_id":46520264360157,"sku":"HT-HSW2MYOJIN-KYA300","price":439.95,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0287\/7227\/0217\/files\/HatsukokoroShirasajiK-tipYanagiba300mmWhite2-20250624-05.jpg?v=1750762798"},{"product_id":"myojin-shirasagi-white-2-sakimaru-takohiki-300mm","title":"Hatsukokoro x Myojin Shirasagi White 2 Sakimaru 300mm","description":"\u003cp\u003eThe Hatsukokoro x Myojin Shirasagi White 2 Sakimaru 300mm is a single-bevel sashimi knife best fit for professional chefs and students requiring a Kanto-style slicer with a rounded tip. Produced by Myojin Riki in Tosa, this blade features White 2 carbon steel clad in soft iron with a kasumi finish. The sakimaru takohiki profile provides a flat edge and concave urasuki back designed to draw clean slices through raw fish in one smooth pull, while the rounded tip aids safe plating and finishing.\u003c\/p\u003e\u003cp\u003eThis reactive carbon steel construction requires immediate wiping and drying after use to prevent corrosion. The blade measures 290mm at the edge with a 40mm heel height and weighs 278g, featuring spine thicknesses of 4.1mm at the heel, 3.9mm at mid, and 1.5mm at the tip. An octagonal ebony handle offers a tapered geometric grip that pairs with the single-bevel geometry for precise control during sashimi preparation. Forging and finishing occur under one roof at the Myojin workshop, reflecting their established grinding expertise.\u003c\/p\u003e","brand":"Hatsukokoro","offers":[{"title":"Default Title","offer_id":46520365285597,"sku":"HT-SRW2-SK300","price":439.95,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0287\/7227\/0217\/files\/HatsukokoroShirasajiSakimaruTakobiki300mmWhite2-20250624-02.jpg?v=1750765204"},{"product_id":"myojin-shirasagi-white-2-yanagiba-330mm","title":"Hatsukokoro x Myojin Shirasagi White 2 Yanagiba 330mm","description":"\u003cp\u003eThe Hatsukokoro x Myojin Shirasagi White 2 Yanagiba 330mm is a single bevel sashimi knife best fit for professional chefs and students requiring precise raw fish preparation. Produced by Myojin Riki in Tosa, this blade features White 2 carbon steel with a kasumi finish and soft iron nimai cladding. The 330mm length suits professional kitchens where extended blade reach facilitates long, continuous slicing strokes for sashimi and seafood without sawing motions.\u003c\/p\u003e\u003cp\u003eWhite 2 steel sharpens readily and holds an edge effectively, though the reactive carbon construction requires immediate wiping and drying after use to prevent corrosion. The blade measures 4.4mm at the heel, tapering to 0.9mm at the tip, and weighs 306g. An octagonal ebony handle provides a traditional wa-style grip that pairs with the single bevel geometry for controlled cutting. Myojin Riki performs both forging and finishing under one roof, applying exceptional grinding techniques derived from Sakai-trained roots to produce this practical single bevel yanagiba.\u003c\/p\u003e","brand":"Hatsukokoro","offers":[{"title":"Default Title","offer_id":46520409325789,"sku":"HT-SRW2-YA330","price":459.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0287\/7227\/0217\/files\/HatsukokoroShirasajiYanagiba330mmWhite2-20250624-05.jpg?v=1750766904"},{"product_id":"myojin-shirasagi-white-2-k-tip-yanagiba-330mm","title":"Hatsukokoro x Myojin Shirasagi White 2 K-tip Yanagiba 330mm","description":"\u003cp\u003eThe Hatsukokoro x Myojin Shirasagi White 2 K-tip Yanagiba 330mm is a single bevel sashimi knife best fit for professional chefs and students requiring precise raw fish preparation. Produced by Myojin Riki in Tosa, this blade features a Kiritsuke tip that enhances fine cutting capability with the front section while maintaining the long profile necessary for flawless sashimi slices. The 330mm length suits high-volume kitchen environments where extended reach supports continuous drawing cuts through large proteins.\u003c\/p\u003e\u003cp\u003eThis knife uses reactive White 2 carbon steel with a soft iron clad nimai construction and kasumi finish, requiring immediate wiping and drying after use to prevent corrosion. The carbon core sharpens readily and holds an edge suitable for detailed slicing work. Weighing 318g with a spine measuring 4.4mm at the heel, the blade has substantial presence during use. An octagonal ebony handle provides a tapered grip that pairs with the single bevel geometry for controlled handling. Myojin Riki performs both forging and finishing under one roof, applying exceptional grinding techniques to produce this practical single bevel line commissioned by Hatsukokoro.\u003c\/p\u003e","brand":"Hatsukokoro","offers":[{"title":"Default Title","offer_id":46525401694429,"sku":"HT-SRW2-KYA330","price":479.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0287\/7227\/0217\/files\/MyojinShirasagiWhite2K-tipYanagiba330mm-20250625-06.jpg?v=1750975830"},{"product_id":"myojin-shirasagi-white-2-sakimaru-takohiki-330mm","title":"Hatsukokoro x Myojin Shirasagi White 2 Sakimaru 330mm","description":"\u003cp\u003eThe Hatsukokoro x Myojin Shirasagi White 2 Sakimaru 330mm is a single-bevel sashimi knife best fit for professional chefs and students requiring a Kanto-style slicer with a rounded tip. Produced by Myojin Riki in Tosa, this blade features White 2 carbon steel clad in soft iron with a kasumi finish. The sakimaru takohiki profile provides a flat edge and concave urasuki back designed to draw clean slices through raw fish in one smooth pull, while the rounded tip aids safe plating and finishing.\u003c\/p\u003e\u003cp\u003eWhite 2 steel offers high sharpness and ease of sharpening but is reactive carbon steel that requires immediate wiping and drying after use to prevent corrosion. The nimai construction pairs the hard cutting core with a soft iron cladding, resulting in a spine measuring 4.3mm at the heel and tapering to 1.3mm at the tip. Weighing 323g with a 320mm edge length, this knife features an octagonal ebony handle that provides a tapered grip and minimalist aesthetic suitable for precise slicing tasks.\u003c\/p\u003e","brand":"Hatsukokoro","offers":[{"title":"Default Title","offer_id":46525410214109,"sku":"HT-SRW2-SK330","price":479.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0287\/7227\/0217\/files\/MyojinShirasagiWhite2Sakimaru330mm-20250625-06.jpg?v=1750976503"},{"product_id":"myojin-shirasagi-white-2-yanagiba-270mm","title":"Hatsukokoro x Myojin Shirasagi White 2 Yanagiba 270mm","description":"\u003cp\u003eThe Hatsukokoro x Myojin Shirasagi White 2 Yanagiba 270mm is a single bevel sashimi knife best fit for professional chefs and students requiring precise raw fish preparation. Produced by Myojin Riki in Tosa, this blade features White 2 carbon steel with a kasumi finish and soft iron nimai clad construction. The 270mm profile suits slicing tasks where long, slender blades ensure precision cuts with minimal effort during sashimi and seafood preparation.\u003c\/p\u003e\u003cp\u003eWhite 2 steel offers notable ease of sharpening and long-lasting sharpness but is reactive carbon steel that requires immediate wiping and drying after use to prevent corrosion. The blade measures 3.7mm at the heel, tapering to 1.0mm at the tip, and weighs 229g. An octagonal ebony handle provides a tapered grip that pairs with the single bevel geometry for controlled cutting. Myojin Riki performs both forging and finishing under one roof, applying exceptional grinding techniques derived from Sakai-trained roots to produce this practical single bevel line commissioned by Hatsukokoro.\u003c\/p\u003e","brand":"Hatsukokoro","offers":[{"title":"Default Title","offer_id":46525512220893,"sku":"HT-SRW2-YA270","price":399.95,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0287\/7227\/0217\/files\/MyojinShirasagiWhite2Yanagiba270mm-20250625-02.jpg?v=1750981459"},{"product_id":"myojin-shirasagi-white-2-yanagiba-300","title":"Hatsukokoro x Myojin Shirasagi White 2 Yanagiba 300mm","description":"\u003cp\u003eThe Hatsukokoro x Myojin Shirasagi White 2 Yanagiba 300mm is a single bevel sashimi knife best fit for professional chefs and students requiring precise raw fish preparation. Produced by Myojin Riki in Tosa, this 300mm blade features White 2 carbon steel with a kasumi finish and soft iron nimai cladding. The yanagiba profile is designed specifically for slicing sashimi and seafood, providing the length necessary for clean cuts in professional kitchen environments.\u003c\/p\u003e\u003cp\u003eWhite 2 steel offers high sharpness and ease of sharpening but is reactive carbon steel that requires immediate wiping and drying after use to prevent corrosion. This non-stainless clad construction demands meticulous care from the user. The knife weighs 258g with a spine thickness measuring 4.4mm at the heel, 3.7mm at mid, and 1.0mm at the tip. An octagonal ebony handle provides a traditional wa-style grip with a subtle taper. Myojin Riki performs both forging and finishing under one roof, applying exceptional grinding techniques derived from Sakai-trained roots to produce this practical single bevel line commissioned by Hatsukokoro.\u003c\/p\u003e","brand":"Hatsukokoro","offers":[{"title":"Default Title","offer_id":46525515956445,"sku":"HT-SRW2-YA300","price":419.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0287\/7227\/0217\/files\/MyojinShirasagiWhite2Yanagiba300mm-20250625-05.jpg?v=1750981712"},{"product_id":"hatsukokoro-x-myojin-shirasagi-blue-2-kurouchi-honesuki-boning-knife-150mm-copy","title":"Hatsukokoro x Myojin Shirasagi White 2 Honesuki Boning Knife 150mm","description":"\u003cp\u003eThe Hatsukokoro x Myojin Shirasagi White 2 Honesuki is a 150mm single bevel boning knife best fit for professional chefs and enthusiasts requiring precision poultry butchery. Made by Myojin Riki in Tosa, this blade features Hitachi White 2 carbon steel with a soft iron clad nimai construction and kurouchi tsuchime finish. The stiff triangular profile measures 4.2mm at the spine and weighs 164g, providing the strength necessary to manoeuvre around bones and puncture tough tissues without flexing.\u003c\/p\u003e\u003cp\u003eWhite 2 steel offers high sharpness and is notably easy to sharpen, though it is reactive carbon steel that requires immediate wiping and drying after use to prevent corrosion. The octagonal wenge handle ensures durability against moisture and heat during frequent kitchen tasks. As a practical single bevel tool from the Shirasagi line, this honesuki combines traditional forging with exceptional grinding performed under one roof at the Myojin workshop, delivering a specialized instrument for deboning meat with minimal waste.\u003c\/p\u003e","brand":"Myojin Riki","offers":[{"title":"Default Title","offer_id":46561792360669,"sku":"HATS_W2KU_HO150","price":239.95,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0287\/7227\/0217\/files\/HatsukokoroxMyojinShirasagiWhite2HonesukiBoningKnife150mma_8afa4e2a-b3c4-4e5e-9757-3d03b75084a9.jpg?v=1755650507"},{"product_id":"sakai-takayuki-tokujou-white-2-usuba-195mm","title":"Sakai Takayuki Tokujou White 2 Usuba 195mm","description":"\u003cp\u003eThe Sakai Takayuki Tokujou White 2 Usuba 195mm is a single bevel traditional vegetable knife best fit for professional chefs and enthusiasts performing katsuramuki and precise vegetable preparation. Produced by Aoki Hamono in Sakai, this knife features Hitachi Yasugi White 2 carbon steel with a soft iron nimai clad construction and kasumi surface finish. The 195mm blade measures 3.9mm at the spine heel and weighs 260g, providing the geometry required for clean straight-edge cuts and paper-thin slicing.\u003c\/p\u003e\u003cp\u003eWhite 2 steel offers high sharpness and ease of sharpening but is reactive carbon steel that requires immediate wiping and drying after use to prevent corrosion. This non-stainless clad blade demands meticulous care and suits users experienced with high-carbon maintenance. The D-shaped ho wood handle with black buffalo horn ferrule is directional and pre-installed specifically for right-hand operation. As part of the Tokujou line, this Usuba represents an intermediate level specification within the Sakai Takayuki range, delivering traditional single bevel performance for dedicated vegetable work.\u003c\/p\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":46817823916253,"sku":"SATA_W2TK_US195","price":449.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0287\/7227\/0217\/files\/SakaiTakayukiTokujouWhite2Usuba195mma_e4be16b5-d420-4d7c-8ae5-7738a468e4a8.jpg?v=1758864578"},{"product_id":"sakai-takayuki-tokujou-white-2-damascus-kamagata-usuba-195mm","title":"Sakai Takayuki Uzushio White 2 Damascus Kamagata Usuba 195mm","description":"\u003cp\u003eThe Sakai Takayuki Uzushio Kamagata Usuba 195mm is a single-bevel vegetable knife featuring Hitachi White 2 carbon steel, best fit for professional chefs and enthusiasts performing katsuramuki and intricate decorative cuts. This traditional Japanese profile has a curved, pointed tip that facilitates in-hand peeling and precision vegetable work, distinguishing it from straight-edged Kanto styles. Produced by Aoki Hamono in Sakai, this knife represents the Tokujou line which offers improved fit and finish over entry-level options through collaborative craftsmanship.\u003c\/p\u003e\u003cp\u003eThe blade features nimai soft iron clad construction with a kasumi surface finish and requires immediate wiping and drying after use to prevent corrosion due to the reactive carbon steel core. White 2 steel provides a sharp cutting edge with moderate tenacity and is notably easy to sharpen. The D-shaped ho wood handle with black buffalo horn ferrule is directional and pre-installed for right-hand operation. This 195mm kamagata usuba measures 45mm in heel height, weighs 198g, and has spine thicknesses of 4.2mm at the heel, 3.0mm at mid, and 2.1mm at the tip.\u003c\/p\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":46869854879965,"sku":"SATA_W2TKDA_US195","price":499.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0287\/7227\/0217\/files\/SakaiTakayukiTokujouWhite2DamascusKamagataUsuba195mma.jpg?v=1760407274"},{"product_id":"hatsukokoro-x-myojin-shirasagi-white-2-deba-165mm","title":"Hatsukokoro x Myojin Shirasagi White 2 Deba 165mm","description":"\u003cp\u003eThe Hatsukokoro x Myojin Shirasagi White 2 Deba 165mm is a single bevel Japanese fish knife best fit for professional chefs and students requiring a reactive carbon steel blade for fish butchery. Produced by Myojin Riki in Tosa, this knife features White 2 steel with a kasumi finish and soft iron nimai cladding. The 165mm deba profile provides the thickness and weight necessary for filleting fish and splitting smaller bones, measuring 6.2mm at the spine heel and weighing 265g.\u003c\/p\u003e\u003cp\u003eWhite 2 steel offers high sharpness and ease of sharpening but is very reactive, requiring immediate wiping and drying after use to prevent corrosion. The blade has a single bevel geometry intended for right-handed use, featuring an ura concavity on the reverse side. An octagonal wenge handle pairs with the substantial blade to support the heavy cutting tasks associated with breaking apart whole fish. This practical single bevel line combines traditional forging with exceptional grinding performed under one roof at the Myojin workshop.\u003c\/p\u003e","brand":"Myojin Riki","offers":[{"title":"Default Title","offer_id":47535499083997,"sku":"HATS_SHW2_DB165","price":278.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0287\/7227\/0217\/files\/DSC_2617.jpg?v=1772510768"},{"product_id":"hatsukokoro-x-myojin-shirasagi-white-2-deba-195mm","title":"Hatsukokoro x Myojin Shirasagi White 2 Deba 195mm","description":"\u003cp\u003eThe Hatsukokoro x Myojin Shirasagi White 2 Deba 195mm is a single bevel Japanese fish knife best fit for professional chefs and students requiring a heavy blade for filleting fish and splitting bones. Produced by Myojin Riki in Tosa, this practical single bevel line features White 2 carbon steel with a kasumi finish and soft iron nimai cladding. The blade measures 195mm with a heel height of 58mm and spine thickness of 7.6mm at the heel, tapering to 3.6mm at the tip.\u003c\/p\u003e\u003cp\u003eWeighing 358g, this deba provides the mass necessary for breaking apart whole fish during butchery tasks. The reactive White 2 steel requires immediate wiping and drying after use to prevent corrosion. Myojin Riki performs both forging and finishing under one roof, applying exceptional grinding techniques to achieve precise geometry on this traditional profile. An octagonal wenge handle pairs with the substantial blade construction to support the demanding cutting style associated with fish processing.\u003c\/p\u003e","brand":"Myojin Riki","offers":[{"title":"Default Title","offer_id":47535594701021,"sku":"HATS_SHW2_DB195","price":369.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0287\/7227\/0217\/files\/DSC_2660.jpg?v=1772511235"},{"product_id":"hatsukokoro-x-myojin-shirasagi-white-2-deba-210mm","title":"Hatsukokoro x Myojin Shirasagi White 2 Deba 210mm","description":"\u003cp\u003eThe Hatsukokoro x Myojin Shirasagi White 2 Deba 210mm is a single bevel Japanese fish knife best fit for professional chefs and students requiring a heavy blade for butchering fish and splitting bones. Produced by Myojin Riki in Tosa, this 210mm profile features a reactive White 2 steel core with soft iron cladding and a kasumi surface finish. The blade measures 8.8mm at the spine heel and weighs 468g, providing the substantial mass necessary for processing whole fish.\u003c\/p\u003e\u003cp\u003eWhite 2 carbon steel offers high sharpness and ease of sharpening but requires immediate wiping and drying after use to prevent corrosion due to its reactive nature. This nimai construction pairs the hard cutting edge with softer iron cladding for structural support during heavy tasks. An octagonal wenge handle balances the thick spine geometry, which tapers from 7.4mm at mid-blade to 3.4mm at the tip. Myojin Riki performs both forging and finishing under one roof, applying exceptional grinding techniques to create a practical single bevel geometry suited for daily fish preparation.\u003c\/p\u003e","brand":"Myojin Riki","offers":[{"title":"Default Title","offer_id":47535644279005,"sku":"HATS_SHW2_DB210","price":399.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0287\/7227\/0217\/files\/DSC_2644.jpg?v=1772511527"},{"product_id":"myojin-shirasagi-blue-2-kurouchi-yanagiba-240mm","title":"Hatsukokoro x Myojin Shirasagi Blue 2 Kurouchi Yanagiba 240mm","description":"\u003cp\u003eThe Hatsukokoro x Myojin Shirasagi Blue 2 Kurouchi Yanagiba 240mm is a single bevel sashimi knife best fit for professional chefs and enthusiasts preparing raw fish. Produced by Myojin Riki in Tosa, this blade features Aogami #2 carbon steel with a soft iron clad nimai construction and kurouchi tsuchime finish. The 240mm length suits precise slicing tasks, while the reactive carbon steel core requires immediate drying and light oiling after use to prevent rust.\u003c\/p\u003e\u003cp\u003eBlue 2 steel offers high edge retention and resistance to chipping at 62-63 HRC hardness. This yanagiba measures 31mm in heel height with a spine thickness of 4.3mm at the heel, tapering to 1.3mm at the tip. Weighing 175g, it pairs with an octagonal teak handle and horn ferrule. Naohito Myojin performs both forging and finishing under one roof, applying exceptional grinding techniques derived from Sakai-trained roots. The substantial spine profile and traditional single bevel geometry support controlled draw-cutting motion for sashimi preparation.\u003c\/p\u003e","brand":"Myojin Riki","offers":[{"title":"Default Title","offer_id":47535656567005,"sku":"HATMY_B2KU_YA240","price":329.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0287\/7227\/0217\/files\/DSC_2629.jpg?v=1772512289"},{"product_id":"hatsukokoro-x-myojin-shirasagi-blue-2-kurouchi-yanagiba-300mm","title":"Hatsukokoro x Myojin Shirasagi Blue 2 Kurouchi Yanagiba 300mm","description":"\u003cp\u003eThe Hatsukokoro x Myojin Shirasagi Blue 2 Kurouchi Yanagiba 300mm is a single-bevel sashimi knife forged by Naohito Myojin in Tosa, best fit for professional chefs and enthusiasts requiring a 300mm blade for slicing raw fish. This knife features a nimai construction with a Blue 2 (Aogami #2) core clad in soft iron, finished with a kurouchi tsuchime surface. The steel contains carbon, chromium, and tungsten, offering a hardness between 61 and 63 HRC to support edge retention while remaining responsive to sharpening.\u003c\/p\u003e\u003cp\u003eAs the blade lacks stainless cladding, the exposed soft iron sides are reactive and require diligent drying and light oiling after use to prevent rust. The profile measures 35mm in heel height with a spine thickness of 4.0mm at the heel, tapering to 1.0mm at the tip, and carries a total weight of 226 grams. It is fitted with an octagonal teak handle secured by a horn ferrule. Myojin Riki completes both forging and finishing under one roof, applying exceptional grinding techniques to this practical single-bevel line.\u003c\/p\u003e","brand":"Myojin Riki","offers":[{"title":"Default Title","offer_id":47535659090141,"sku":"HATMY_B2KU_YA300","price":399.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0287\/7227\/0217\/files\/DSC_2675.jpg?v=1772668685"},{"product_id":"hatsukokoro-x-myojin-shirasagi-blue-2-kurouchi-yanagiba-270mm","title":"Hatsukokoro x Myojin Shirasagi Blue 2 Kurouchi Yanagiba 270mm","description":"\u003cp\u003eThe Hatsukokoro x Myojin Shirasagi Blue 2 Kurouchi Yanagiba 270mm is a single bevel sashimi knife best fit for professional chefs and enthusiasts requiring precise raw fish preparation. Produced by Myojin Riki in Tosa, this blade features Aogami #2 carbon steel with a soft iron clad nimai construction and kurouchi tsuchime finish. The 270mm length suits home use and professional sashimi slicing tasks where long, slender blades ensure precision cuts with minimal effort.\u003c\/p\u003e\u003cp\u003eAogami #2 steel measures 62-63 HRC and contains chromium and tungsten additions that improve toughness and edge retention while maintaining ease of sharpening. As a reactive carbon steel blade without stainless cladding, it requires immediate drying and light oiling after use to prevent rust. The knife weighs between 171g and 214g with a spine thickness of 3.8mm to 4.4mm at the heel, placing it on the heavier side for this profile. An octagonal teak handle with horn ferrule pairs with the substantial blade geometry to provide balance during extended slicing sessions. Myojin Riki performs both forging and finishing under one roof, applying exceptional grinding techniques rooted in Sakai-trained traditions established over 80 years ago.\u003c\/p\u003e","brand":"Myojin Riki","offers":[{"title":"Default Title","offer_id":47543817601245,"sku":"HATMY_B2KU_YA270","price":379.95,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0287\/7227\/0217\/files\/DSC_2691_67c5834b-3f01-43f5-be63-e6a095e7cd85.jpg?v=1772669899"},{"product_id":"tosa-bokashi-sk-steel-yanagiba-270mm","title":"Tosa Bokashi SK Steel Yanagiba 270mm","description":"\u003cp\u003eThe Myojin Riki Tosa Bokashi Yanagiba 270mm is a single bevel sashimi knife in SK carbon steel, best fit for first-time single bevel users and professional chefs preparing raw fish. This 270mm blade features nimai soft iron clad construction with a kasumi surface finish and measures 264mm in edge length, 34mm in heel height, and 199g in weight. The spine measures 3.6mm at the heel, 3.2mm at mid, and 1.2mm at the tip.\u003c\/p\u003e\u003cp\u003eSK steel is a reactive carbon steel that requires immediate drying and light oiling after use to prevent rust. The blade has a single bevel geometry designed specifically for slicing sashimi and seafood with precision. Myojin Riki produces this knife in Tosa with forging and finishing completed under one roof, reflecting the workshop's focus on grinding and sharpening. The knife pairs with an octagonal teak handle in a traditional wa profile.\u003c\/p\u003e\u003cp\u003eThis yanagiba serves as a competent entry-level tool within the Tosa Tanren SK Steel Single Bevels line for learning traditional single bevel maintenance and use. The combination of budget-friendly SK steel and Myojin Riki's finishing makes this knife suitable for those entering single bevel preparation or professionals seeking a functional daily slicer. Users must maintain the reactive carbon steel cladding through consistent care routines.\u003c\/p\u003e","brand":"Tosa","offers":[{"title":"Default Title","offer_id":47775083102429,"sku":"TOSA_BKSSK_YG270","price":159.95,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0287\/7227\/0217\/files\/DSC_3954.jpg?v=1775801250"},{"product_id":"myojin-shirasagi-blue-2-kurouchi-sakimaru-yanagiba-270mm","title":"Hatsukokoro x Myojin Shirasagi Blue 2 Kurouchi Sakimaru Yanagiba 270mm","description":"\u003cp\u003eThe Hatsukokoro x Myojin Shirasagi Blue 2 Kurouchi Sakimaru Yanagiba 270mm is a single-bevel sashimi knife from Myojin Riki Seisakusho in Tosa, commissioned by Hatsukokoro. It features a Blue 2 (Aogami #2) carbon steel core at 61–63 HRC, soft iron nimai cladding, and a kurouchi tsuchime finish. Sharpened by Tateo Myojin and forged by Toru Tamura, the 265 mm edge length blade has a sakimaru profile with a uniform finish across the kissaki. The octagonal teak handle with marble ferrule and 216 g weight complete the build.\u003c\/p\u003e\u003cp\u003eThis yanagiba suits precise slicing of sashimi and raw seafood. The single-bevel geometry and carbon steel deliver a traditional cutting feel, while the kurouchi finish offers some rust protection. It requires regular drying and oiling to prevent corrosion. Sharpening is done on waterstones, and the soft iron cladding aids the process. The knife is heavier and thicker than typical double-bevel blades, creating more resistance in dense foods, so it is best reserved for its intended slicing role.\u003c\/p\u003e\u003cp\u003eBlade measurements include a heel height of 34 mm, spine width of 3.9 mm at the heel, 2.9 mm mid-blade, and 1.2 mm near the tip. The kurouchi tsuchime finish pairs a dark forge scale with light hammer patterning, reducing drag and helping with food release. This line offers an alternative to polished yanagiba at a lower price, with fit and finish consistent across Myojin Riki Seisakusho's work.\u003c\/p\u003e","brand":"Myojin Riki","offers":[{"title":"Default Title","offer_id":47894033334493,"sku":"MYOJ_B2KU_SYA270","price":419.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0287\/7227\/0217\/files\/DSC_4988.jpg?v=1778205210"},{"product_id":"hatsukokoro-x-myojin-shirasagi-white-2-mioroshi-deba-210mm-left-handed","title":"Hatsukokoro x Myojin Shirasagi White 2 Left Handed Mioroshi Deba 210mm","description":"\u003cp\u003eThe Hatsukokoro x Myojin Shirasagi White 2 Left Handed Mioroshi Deba 210mm is a single-bevel fish knife from Myojin Riki Seisakusho in Tosa, commissioned by Hatsukokoro. Forged by Toru Tamura and sharpened by Tateo Myojin, it pairs a White 2 (Shirogami #2) carbon steel core with soft-iron cladding in a nimai construction. The blade has a kasumi finish and measures 212 mm in edge length, 46 mm in heel height, and tapers from 3.9 mm at the heel to 1.8 mm near the tip, weighing 263 g. An octagonal ebony handle completes the build.\u003c\/p\u003e\u003cp\u003eThis mioroshi deba is shaped for breaking down whole fish and poultry. The left-handed single-bevel grind and thick spine provide the weight and control for these tasks. White 2 steel at 60–64 HRC takes an edge readily on waterstones, while the soft-iron cladding supports the core and eases sharpening. Carbon steel requires immediate drying after use and oiling for extended storage to prevent rust.\u003c\/p\u003e\u003cp\u003eThe Shirasagi line is named for the little egret, and the uniform kasumi polish across the blade, including the kissaki, reflects the fit and finish from this workshop. A matching saya is available separately.\u003c\/p\u003e","brand":"Myojin Riki","offers":[{"title":"Default Title","offer_id":47894919905501,"sku":"HATS_SHW2_MDB210_LH","price":469.95,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0287\/7227\/0217\/files\/DSC_4999.jpg?v=1778207576"},{"product_id":"hatsukokoro-x-myojin-shirasagi-white-2-left-handed-yanagiba-240mm","title":"Hatsukokoro x Myojin Shirasagi White 2 Left Handed Yanagiba 240mm","description":"\u003cp\u003eThe Hatsukokoro x Myojin Shirasagi White 2 Left Handed Yanagiba 240mm is a single-bevel sashimi knife from Myojin Riki Seisakusho in Tosa, commissioned by Hatsukokoro. Its 239mm blade is White 2 (Shirogami #2) carbon steel at 60–64 HRC, clad in soft iron with a nimai construction and a kasumi finish. Sharpened by Tateo Myojin and forged by Toru Tamura, the left-handed yanagiba has an octagonal ebony wa handle and weighs 175g.\u003c\/p\u003e\u003cp\u003eThis yanagiba is shaped for slicing raw fish and seafood. The carbon steel core is straightforward to sharpen on waterstones, but it is reactive and needs immediate drying and regular oiling to prevent rust. The soft iron cladding supports the harder core and eases sharpening. The fit and finish are uniform across the blade, including the kissaki, and the line is noted as a budget-friendly option for those who value traditional carbon steel performance.\u003c\/p\u003e\u003cp\u003eBlade measurements: heel height 32mm, spine thickness 3.0mm at the heel, 2.6mm midway, and 0.8mm near the tip. The ebony handle is octagonal with a subtle taper and a polished surface. This knife suits users comfortable with carbon steel care who want a well-finished yanagiba for sashimi work.\u003c\/p\u003e","brand":"Myojin Riki","offers":[{"title":"Default Title","offer_id":47895045210333,"sku":"HT-SRW2-YA240_LH","price":399.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0287\/7227\/0217\/files\/DSC_5009.jpg?v=1778207980"},{"product_id":"hatsukokoro-x-myojin-shirasagi-white-2-left-handed-mioroshi-deba-270mm","title":"Hatsukokoro x Myojin Shirasagi White 2 Left Handed Mioroshi Deba 270mm","description":"\u003cp\u003eThe Hatsukokoro x Myojin Shirasagi White 2 Left Handed Mioroshi Deba 270mm is a single-bevel Japanese fish knife forged in Tosa, Japan, by Myojin Riki Seisakusho. This knife features a White 2 (Shirogami #2) carbon steel core clad in soft iron, finished with a Kasumi polish, and mounted on an octagonal ebony handle. It is specifically ground for left-handed use, distinguishing it from the standard right-handed profiles common in this category.\u003c\/p\u003e\u003cp\u003eDesigned primarily for butchering whole fish, the 270mm blade provides the necessary weight and thickness to separate bone and flesh effectively. The Nimai construction supports a thin, sharp edge while the soft iron cladding offers structural resilience. As a carbon steel tool, it requires immediate cleaning, drying, and occasional oiling to prevent rust and patina. The single-bevel geometry creates an offset cutting path, making it best suited for users familiar with traditional Japanese knife techniques.\u003c\/p\u003e\u003cp\u003eMeasuring 405g with a heel height of 52mm, this Deba balances substantial mass with a Kasumi finish that highlights the transition between the core and cladding. The octagonal ebony handle provides a secure, geometric grip. While the fit and finish are uniform across the blade, the reactive nature of the steel demands consistent maintenance, making it a practical choice for those willing to care for high-carbon tools.\u003c\/p\u003e","brand":"Myojin Riki","offers":[{"title":"Default Title","offer_id":47895215964381,"sku":"HATS_SHW2_MDB270_LH","price":599.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0287\/7227\/0217\/files\/DSC_5020.jpg?v=1778208260"},{"product_id":"hatsukokoro-x-myojin-shirasagi-white-2-left-handed-yanagiba-300mm","title":"Hatsukokoro x Myojin Shirasagi White 2 Left Handed Yanagiba 300mm","description":"\u003cp\u003eThe Hatsukokoro x Myojin Shirasagi White 2 Left Handed Yanagiba 300mm is a single-bevel sashimi knife forged by Myojin Riki Seisakusho in Tosa, Japan. It features a White 2 (Shirogami #2) carbon steel core clad in soft iron, finished with a Kasumi polish on the blade and an octagonal ebony Wa handle. This 300mm blade is specifically ground for left-handed users, with a heel height of 37mm and a width of 4.2mm at the heel, tapering to 0.8mm near the tip.\u003c\/p\u003e\u003cp\u003eDesigned for the precise preparation of sashimi and sliced raw fish, this Yanagiba utilises a traditional Nimai construction to balance a hard, sharp edge with overall blade strength. The White 2 steel offers high hardness between 60 and 64 HRC, providing excellent edge retention but requiring immediate drying and occasional oiling to prevent rust. The Kasumi finish and soft iron cladding support routine sharpening on waterstones, making it a practical choice for those familiar with carbon steel maintenance.\u003c\/p\u003e\u003cp\u003eWeighing 259g, this knife is best suited for professional chefs or enthusiasts working in traditional Japanese cuisine who require a long, slender blade for clean, single-stroke cuts. The octagonal ebony handle provides a secure grip, while the specific left-handed grind ensures proper cutting geometry for left-handed users. As a carbon steel tool, it is not intended for cutting hard items like bones or frozen foods.\u003c\/p\u003e","brand":"Myojin Riki","offers":[{"title":"Default Title","offer_id":47895402840285,"sku":"HT-SRW2-YA300_LH","price":469.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0287\/7227\/0217\/files\/DSC_5246.jpg?v=1778817537"},{"product_id":"hatsukokoro-x-myojin-shirasagi-white-2-left-handed-yanagiba-210mm","title":"Hatsukokoro x Myojin Shirasagi White 2 Left Handed Yanagiba 210mm","description":"Experience the precision and artistry of a true **japanese kitchen knife** with the Hatsukokoro x Myojin Shirasagi White 2 Left Handed Yanagiba 210mm. This single bevel sashimi knife is crafted by master sharpener Tateo Myojin and forged by renowned blacksmith Toru Tamura. Featuring a 202mm White 2 (Shirogami #2) carbon steel blade with a soft iron clad and a beautiful Kasumi finish, this yanagiba offers exceptional edge sharpness and ease of sharpening. The left-handed blade ensures optimal performance for left-handed chefs, while the octagonal ebony handle provides a comfortable, elegant grip. With a blade height of 31mm and a spine thickness of 3.1mm at the heel, tapering to 0.8mm at the tip, this knife is built for clean, precise slices of sashimi and sushi. The excellent fit and finish, combined with a budget-friendly price, makes it a standout choice for professionals and enthusiasts alike. Please note: carbon steel requires immediate cleaning and drying after use to prevent rust.","brand":"Myojin Riki","offers":[{"title":"Default Title","offer_id":48061729767645,"sku":"HT-SRW2-YA210_LH","price":359.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0287\/7227\/0217\/files\/DSC_6988.jpg?v=1782092756"}],"url":"https:\/\/www.knivesandstones.com.tw\/en\/collections\/blade-construction-collection-for-nimai-soft-iron-clad.oembed","provider":"Knives and Stones","version":"1.0","type":"link"}