Double beveled & Half Tang
Yoshida Hakushin 170mm Nakiri
The Yoshida Hakushin 170mm Nakiri is a handcrafted Japanese vegetable knife forged from premium Shirogami (White Paper Steel) with a traditional San Mai construction and Kurouchi finish. Designed for precise vegetable preparation, it delivers exceptional sharpness and outstanding cutting performance.
- Blade Material: Shirogami (White Paper Steel)
- Hardness: 63 ±1 HRC
- Blade Construction: 3-layer (San Mai)
- Blade Finish: Kurouchi (black forged)
- Bevel: Double bevel
- Tang: Half tang
- Handle: D-shaped Zelkova (Keyaki) wood
- Brand: Yoshida Hamono
- Made in Japan
Yoshida hakushin 100mm Paring
YOSHIDA HAKUSHIN knives are traditional Japanese blades forged in Saga, Japan, using Shirogami (White Paper Steel) for exceptional sharpness, precision and cutting purity, finished with a rustic kurouchi blade and a classic D-shaped zelkova handle.
- Blade Material: Shirogami (White Paper Steel)
- Hardness: 63 ±1 HRC
- Blade Construction: 3-layer (San Mai)
- Blade Finish: Kurouchi (black forged)
- Bevel: Double bevel
- Tang: Half tang
- Handle: D-shaped Zelkova (Keyaki) wood
- Brand: Yoshida Hamono
- Origin: Saga, Japan
Kamoshiro Aogami Super Petty 135mm
Hand forged in Echizen, Japan by master blacksmith Kamo Shiro, the Kamoshiro Aogami Super Petty 135mm combines exceptional craftsmanship with precision cutting performance. Featuring an Aogami Super carbon steel core clad in stainless steel, a traditional kurouchi finish, and a premium ebony Wa handle, this versatile utility knife excels at trimming, peeling, slicing, and detailed preparation work.
- Hand Forged by Kamo Shiro in Japan
- Aogami Super Carbon Steel Core
- Stainless Steel Cladding
- Traditional Kurouchi Finish
- 65±1 HRC Hardness
- Ebony Wa Handle with White Micarta Ring
Kamoshiro Aogami Super Nakiri 165mm
Hand forged in Echizen, Japan by master blacksmith Kamo Shiro, the Kamoshiro Aogami Super Nakiri 165mm combines exceptional craftsmanship with outstanding cutting performance. Featuring an Aogami Super carbon steel core clad in stainless steel, a traditional kurouchi finish, and an elegant ebony Wa handle, this Nakiri delivers extraordinary sharpness, edge retention, and precision for vegetable preparation.
- Hand Forged by Kamo Shiro in Japan
- Aogami Super Carbon Steel Core
- Stainless Steel Cladding
- Traditional Kurouchi Finish
- 65±1 HRC Hardness
- Ebony Wa Handle with White Micarta Ring
Yoshida hakushin 120mm Ajikiri
The Yoshida Hakushin 120mm Ajikiri is a handcrafted Japanese knife forged from premium Shirogami (White Paper Steel) with a traditional San Mai construction and Kurouchi finish. Designed for preparing small fish and delicate kitchen tasks, it offers exceptional sharpness, precision and authentic Japanese craftsmanship
- Blade Material: Shirogami (White Paper Steel)
- Hardness: 63 ±1 HRC
- Blade Construction: 3-layer (San Mai)
- Blade Finish: Kurouchi (black forged)
- Bevel: Double bevel
- Tang: Half tang
- Handle: D-shaped Zelkova (Keyaki) wood
- Brand: Yoshida Hamono
- Origin: Saga, Japan
Kamoshiro Aogami Super Polished Kiritsuke 210mm
The Kamoshiro Aogami Super Polished Kiritsuke 210mm is a handcrafted Japanese knife forged in Echizen, Japan, by master blacksmith Kamo Shiro. Featuring an Aogami Super carbon steel core with stainless steel cladding, an elegant polished finish and a traditional ebony wa-handle, it delivers exceptional sharpness, precision and versatility for slicing, push cutting and fine detail work.
- Blade Length: 210mm
- Blade Material: Aogami Super Carbon Steel Core
- Stainless Steel Clad Construction
- Hardness: 64 ±1 HRC
- Polished blade finish
- Ebony handle with white micarta ring
- Double bevel edge
- Hand forged in Echizen, Japan
Kamoshiro Aogami Super Polished Gyuto
The Kamoshiro Aogami Super Polished Gyuto 240mm is a handcrafted Japanese chef's knife forged in Echizen, Japan, by master blacksmith Kamo Shiro. Featuring an Aogami Super carbon steel core with stainless steel cladding, an elegant polished finish and a traditional ebony wa-handle, it delivers exceptional sharpness, edge retention and precision for demanding kitchen tasks.
- Blade Material: Aogami Super Carbon Steel Core
- Stainless Steel Clad Construction
- Hardness: 64 ±1 HRC
- Polished blade finish
- Ebony handle with white micarta ring
- Double bevel edge
- Hand forged in Echizen, Japan
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This product has multiple variants. The options may be chosen on the product page
Kamoshiro Aogami Super Gyuto 240mm
Hand forged in Echizen, Japan by master blacksmith Kamo Shiro, the Kamoshiro Aogami Super Gyuto 240mm combines traditional craftsmanship with exceptional cutting performance. Featuring an Aogami Super carbon steel core clad in stainless steel, a traditional kurouchi finish, and a premium ebony Wa handle, this versatile chef's knife delivers outstanding sharpness, edge retention, and precision.
- Hand Forged by Kamo Shiro in Japan
- Aogami Super Carbon Steel Core
- Stainless Steel Cladding
- Traditional Kurouchi Finish
- 65±1 HRC Hardness
- Ebony Wa Handle with White Micarta Ring
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Yasuo 69 Layers Gyuto
- 210mm Gyuto
- Hammered Damascus finish
- VG10 Stainless Steel
- 69 Layers
- 60±1 HRC
- Double Bevelled and Full Tang
- Handle: Brown Pakkawood
- Location: Seki, Japan
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This product has multiple variants. The options may be chosen on the product page
Tojiro DP VG10 Gyuto
VG10 stainless steel
3 Layers blade
Hardness HRC 60+ /- 1
Reinforced laminated material handle
Made in Japan
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This product has multiple variants. The options may be chosen on the product page
