{"title":"Black Friday Sale","description":"\u003cp\u003e\u003cspan\u003eSave \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003e15% on selected lines and 10% on the rest\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e, plus clearance deals on selected Japanese knives. Explore knives, whetstones and sharpening tools chosen by a working chef.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003e18 November–1 December 2026.\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e \u003cbr\u003eWhile stocks last. Free shipping on orders over $150.\u003c\/span\u003e\u003c\/p\u003e","products":[{"product_id":"tadafusa-sujihiki-carving-knife-blue-steel-2-240mm","title":"Tadafusa Sujihiki (Carving Knife) Blue Steel #2, 240mm","description":"\u003ch2\u003eTadafusa Sujihiki (Carving Knife) Blue Steel #2, 240mm:\u003c\/h2\u003e\n\u003cp\u003eTadafusa knives are made in Sanjo, Japan with over 60 years of experience in handmade knife making.\u003cbr\u003eOne of Tadafusa’s standout features their ability to blend handmade techniques and mass production without sacrificing quality, resulting in amazing cutting performance without the \"handmade\" price tag. With unmatched cutting performance in their price range, making them a beautiful and functional addition to any kitchen.\u003cbr\u003e\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cb\u003eAbout the Blade: \u003c\/b\u003eThe heat treatment is very impressive on Tadafusa knives.\u003cbr\u003eTadafusa knives hold an amazing edge and cut like a $500 knife.\u003cbr\u003eThis knife is not a laser. (Lasers are super thin and can be very brittle.)\u003cbr\u003eIt's not a workhorse either. (Workhorses tend to be a little thicker behind the edge.)\u003cbr\u003e\u003cbr\u003eThe performance on this knife is exceptional considering its durability for a Japanese knife.\u003cbr\u003e\u003ci\u003eNow I'm not saying, \"go and cut bones or open tins with this knife,\"\u003cbr\u003ebut compared to other knives with similar performance Tadafusa knives are a lot more durable.\u003c\/i\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eStainless steel is regarded by many as not ideal for holding an edge and sharpness. (subject to debate)\u003cbr\u003eA lot of the prized Japanese steels lack stainless steel. They have little corrosion resistance and may rust easily if mistreated.\u003cbr\u003eThis knife is stainless clad but still has a blue steel #2 carbon core meaning you get the best of both worlds.\u003cbr\u003eA High carbon cutting edge and some corrosion resistance on the outside.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cb\u003eAbout the handle:\u003c\/b\u003e The handle is an elegant hybrid made from walnut wood. It is not Japanese style, yet not western.\u003cbr\u003eThis knife has a bolster which provides a little extra weight when compared with traditional Japanese handles. \u003ci\u003e\u003cbr\u003e*The core steel in this knife is subject to corrosion, so be sure to follow knife care instructions to help avoid surface rust.\u003c\/i\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003cb\u003eLeigh’s 2 cents: \u003cbr\u003eTadafusa are my #1 recommendation for Professional chefs or home cooks.\u003cbr\u003eIf performance to price is concerned, these are the sweet spot. \u003cbr\u003eI've used these knives for years not and they are extremely impressive.\u003cbr\u003eI personally have 4 knives by Tadafusa as of July '25 in my collection.\u003cbr\u003e\u003cbr\u003e\u003c\/b\u003e*The core steel will darken over time (patina) with use. Please read the Care instructions provided.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSteel: Blue #2 (Aogami), Stainless Clad\u003cbr\u003eFinish: \u003cstrong\u003eNashiji (Means pear's skin. Rough look cladding)\u003c\/strong\u003e\u003c\/b\u003e\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003e\u003cb\u003e\u003c\/b\u003e\u003cb\u003eBlade length: 239mm\u003c\/b\u003e\u003cbr\u003e\u003cstrong\u003e\u003cb\u003eBlade thickness: 4.2mm@ handle, 1.6mm@ tip\u003c\/b\u003e\u003c\/strong\u003e\u003cbr\u003e\u003cb\u003eOverall length: 378mm\u003c\/b\u003e\u003cbr\u003e\u003cb\u003eBlade Height: 34mm\u003c\/b\u003e\u003cbr\u003e\u003cb\u003eWeight: 166g\u003c\/b\u003e\u003cbr\u003e\u003cb\u003eRHC: 63\u003c\/b\u003e\u003cbr\u003e\u003cb\u003eBevel: Double\u003c\/b\u003e\u003cbr\u003e\u003cb\u003eHandle: Walnut wood (Hybird handle) Right or left-handed\u003cbr\u003e\u003c\/b\u003e\u003cem\u003e\u003cbr\u003e\u003c\/em\u003e\u003cb\u003e\u003cbr\u003e\u003c\/b\u003e\u003c\/p\u003e","brand":"Tadafusa","offers":[{"title":"Default Title","offer_id":43161628147953,"sku":"TFSU240NW","price":299.99,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0653\/3975\/2689\/products\/Tadafusa-sujihiki-240mm.-insta.jpg?v=1664861026"},{"product_id":"ohishi-sld-steel-petty-nakiri-vegetable-knife-165mm-burnt-oak-handle","title":"Ohishi SLD Steel Nakiri (Vegetable Knife) 165mm burnt oak handle:","description":"\u003ch2\u003eOhishi SLD Nakiri 160mm – Burnt Oak Handle\u003c\/h2\u003e\n\u003cp\u003eThe Ohishi SLD Nakiri is one of the best-value handmade vegetable knives I’ve used.\u003c\/p\u003e\n\u003cp\u003eHandmade in Sanjo, Japan by Tadafusa, these knives have the performance, looks and build quality of knives that usually cost a lot more.\u003c\/p\u003e\n\u003cp\u003eThe polished tsuchime finish looks excellent, the burnt oak handle gives it a clean premium feel, and the SLD steel delivers serious cutting performance without the full maintenance of carbon steel.\u003c\/p\u003e\n\u003cp\u003eIf you want a handmade Japanese vegetable knife that cuts extremely well, looks great, and is easier to live with than full carbon steel, this is one of the easiest knives to recommend.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch2\u003eQuick Points\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003eHandmade in Sanjo, Japan by Tadafusa\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eSLD semi-stainless steel core\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eStainless clad for easier maintenance\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eExcellent cutting performance\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eNakiri profile designed for vegetable prep\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eThin behind the edge yet handles like a workhorse\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eOctagonal burnt oak handle\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eCarbon-steel-like performance with better corrosion resistance\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eOne of the best-value handmade knives in its category\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch2\u003eWhy This Works\u003c\/h2\u003e\n\u003cp\u003eSLD is one of my favourite steels for people who want high performance without going fully into carbon steel maintenance.\u003c\/p\u003e\n\u003cp\u003eIt is often described as a semi-stainless steel. It has enough chromium to give better corrosion resistance than traditional carbon steels, but it still sharpens and cuts more like a carbon steel than many standard stainless steels.\u003c\/p\u003e\n\u003cp\u003eThat is the main appeal.\u003c\/p\u003e\n\u003cp\u003eYou get excellent cutting feel, strong edge performance and better day-to-day rust resistance than a fully reactive knife.\u003c\/p\u003e\n\u003cp\u003eThe grind is the standout. These knives are thin behind the edge and move through food extremely well, but they still feel like practical kitchen workhorses rather than fragile showpieces.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch2\u003eReal Use\u003c\/h2\u003e\n\u003cp\u003eThe nakiri is built for vegetable prep.\u003c\/p\u003e\n\u003cp\u003eThis knife excels at:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003eChopping vegetables\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eSlicing herbs\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eCutting fruit\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003ePrep-heavy home cooking\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eProfessional vegetable prep\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eClean push cuts\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eFast, controlled board work\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThe flat edge profile gives you excellent board contact, making it especially useful for chopping and slicing vegetables cleanly without leaving pieces joined at the bottom.\u003c\/p\u003e\n\u003cp\u003eThe Ohishi SLD Nakiri cuts extremely well for the price. In my use, the performance is right up there with many handmade knives costing far more.\u003c\/p\u003e\n\u003cp\u003eIt has that clean, efficient Japanese cutting feel, but with enough confidence to use every day.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch2\u003eHandmade Construction\u003c\/h2\u003e\n\u003cp\u003eOne of the strengths of this range is the build around the handle and neck of the knife.\u003c\/p\u003e\n\u003cp\u003eMany mass-produced knives around this price point can feel weak where the blade meets the handle. The Ohishi SLD feels more substantial through this section, which gives the knife a stronger and more confident feel in hand.\u003c\/p\u003e\n\u003cp\u003eYou still get a thin, high-performance edge where it matters, but the knife does not feel flimsy or underbuilt.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch2\u003eWho It’s For\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003eHome cooks who prep a lot of vegetables\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eProfessional chefs wanting a dedicated veg knife\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eCooks who like carbon steel performance but want better rust resistance\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eAnyone wanting a beautiful handmade knife that still works hard\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003ePeople upgrading from Tojiro, VG10 or entry-level Japanese knives\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eLeft- or right-handed users\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch2\u003ePros\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003eExcellent vegetable prep performance\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eHandmade in Sanjo by Tadafusa\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eSLD semi-stainless steel\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eEasier to maintain than full carbon steel\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eThin behind the edge\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eSharpens well\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eBeautiful polished tsuchime finish\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003ePremium-looking burnt oak handle\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eGreat balance of performance, looks and practicality\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eSuitable for left- and right-handed users\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch2\u003eCons\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003eSLD is semi-stainless, not fully stainless\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eCan still patina or mark if left wet or dirty\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eHard steel can chip if misused\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eNot for bones, frozen food, hard squash, twisting cuts or rough treatment\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eNot as versatile as a gyuto for meat and general prep\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eHandmade finish and measurements can vary slightly\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch2\u003eLeigh’s 2 Cents\u003c\/h2\u003e\n\u003cp\u003eThis is a easy sell :-D\u003c\/p\u003e\n\u003cp\u003eThe Ohishi SLD range gives you a lot for the money: handmade Sanjo construction, excellent grinds, great looks, and seriously impressive cutting performance.\u003c\/p\u003e\n\u003cp\u003eThe cut tests I’ve done with these knives are extremely impressive. They perform much closer to carbon steel than most people expect, but they are easier to maintain than a full carbon knife.\u003c\/p\u003e\n\u003cp\u003eFor a professional chef or home cook wanting a \u003cem\u003eREAL\u003c\/em\u003e handmade Japanese knife without jumping into full carbon steel care, this is a very easy recommendation.\u003c\/p\u003e\n\u003cp\u003eOne of the best-performing semi-stainless knives I’ve used as a chef of 20 years.\u003cbr\u003eCannot-Recommend-Enough.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch2\u003eKnife Care\u003c\/h2\u003e\n\u003cp\u003eSLD is more corrosion resistant than carbon steel, but it is not completely maintenance-free.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003eWash and dry after use\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eDo not leave the knife wet or sitting in food\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eExpect some patina or marking over time\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eAvoid bones, frozen food and twisting cuts\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eAvoid hard squash, pumpkin stems and very hard produce\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eDo not put it in the dishwasher\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eUse a proper chopping board\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eStore safely when not in use\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eApply knife oil before long storage if needed\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch2\u003eAbout Ohishi\u003c\/h2\u003e\n\u003cp\u003eOhishi knives are handmade in Sanjo, Niigata, Japan by Tadafusa.\u003c\/p\u003e\n\u003cp\u003eThe Ohishi name comes from a small village near Mount Fuji, where the Akifusa business is located.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch2\u003eSpecifications\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003eBrand: Ohishi\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eMaker: Tadafusa\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eRegion: Sanjo, Niigata, Japan\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eKnife type: Nakiri \/ Vegetable Knife\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eSteel: SLD semi-stainless steel\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eCladding: Stainless steel\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eFinish: Polished tsuchime \/ hammered\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eBlade length: 161mm\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eBlade thickness: 3.5mm at handle \/ 1.5mm near tip\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eOverall length: 310mm\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eBlade height: 50mm\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eWeight: 165g\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eHardness: 62–63 HRC\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eBevel: Double\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eHandle: Octagonal burnt oak\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eHandedness: Left and Right\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Ohishi - Tadafusa","offers":[{"title":"Default Title","offer_id":43161665044721,"sku":"OTNA165ST","price":229.99,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0653\/3975\/2689\/products\/Ohishi-SLD-Nakiri-165mm-burnt-oak.-insta.jpg?v=1662135316"},{"product_id":"shapton-professional-whetstone-1500","title":"Shapton Professional Whetstone #1500","description":"\u003cp data-mce-fragment=\"1\"\u003eNever pay for sharpening service again!\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eShapton Professional Whetstone #1500 is a excellent quality stone at a awesome price!\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eThis is a Medium stone. This stone is your go to stone for regular sharpening.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eBy far some of the best stones on the market with the most versatile case I've seen.\u003cbr data-mce-fragment=\"1\"\u003eThe whetstone comes in a plastic case that also doubles as a stand! Also the case draining holes in the bottom for drying, post sharpening session.\u003cbr data-mce-fragment=\"1\"\u003eAnother quality Japanese product with great design.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eCare Instructions\u003c\/span\u003e\u003c\/strong\u003e\u003cbr data-mce-fragment=\"1\"\u003eDo Shapton stones need to be soaked in water before use?\u003c\/p\u003e\n\u003cp class=\"inner\" data-mce-fragment=\"1\"\u003eNo, Shapton stones do not need to be soaked \u003cstrong data-mce-fragment=\"1\"\u003eexcept\u003c\/strong\u003e the very \u003cstrong data-mce-fragment=\"1\"\u003efirst time\u003c\/strong\u003e after purchase. Shapton dose recommend that on first use, you pre-soak the stone in water for five to six minutes to secure even smoother sharpening.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003e Dimensions:\u003c\/b\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eBrand: Shapton\u003c\/b\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eOrigin: Japan\u003c\/b\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eLength: 210mm\u003c\/b\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eHeight: 15mm\u003c\/b\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eWidth: 70mm\u003c\/b\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eWeight: 668g\u003c\/b\u003e\u003c\/p\u003e","brand":"Shapton","offers":[{"title":"Default Title","offer_id":43161735233777,"sku":"Shapton1500","price":94.99,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0653\/3975\/2689\/products\/1500-webp.webp?v=1660799762"},{"product_id":"morihei-whetstone-set-hishiboshi-hi-series","title":"Morihei Whetstone Set Hishiboshi (Hi) Series","description":"\u003ch2 data-mce-fragment=\"1\"\u003eMorihei Whetstone Set Hishiboshi (Hi) Series:\u003c\/h2\u003e\n\u003cp data-mce-fragment=\"1\"\u003eLong have I preached that people should buy a set, and not get a cheap double sided stone.\u003cbr data-mce-fragment=\"1\"\u003eWhetstone\u003cem\u003e look\u003c\/em\u003e similar but \u003cstrong\u003earen't.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eI find cheaper stones are soft, cut slow and have horrible feedback.\u003cbr data-mce-fragment=\"1\"\u003eMorihei are some of the best synthetic stones money can buy in my opinion.\u003cbr data-mce-fragment=\"1\"\u003eOffering great cutting power and feedback. The size of the stone ensures they will last an extremely long time.\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\n\u003cem data-mce-fragment=\"1\"\u003eUp until recently I used my 500 grit for almost every sharpening. (currently trialing a new brand )\u003cbr data-mce-fragment=\"1\"\u003eThousands and thousands of knives sharpened, thinned and reprofiled.\u003cbr data-mce-fragment=\"1\"\u003eThese stones should last you a lifetime or \u003c\/em\u003e\u003cem data-mce-fragment=\"1\"\u003eyears as a professional sharpener.\u003c\/em\u003e\n\u003c\/h3\u003e\n\u003ch2 data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003eLong have I had Morihei Whetstones but not offered a set...…..until now.\u003c\/em\u003e\u003c\/h2\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cem\u003eExample stone progression:\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/thebladerunnernewcastle.myshopify.com\/products\/morihei-whetstone-hishiboshi-hi-series-500\" title=\"#500 grit\"\u003e#500\u003c\/a\u003e--\u0026gt;\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/thebladerunnernewcastle.myshopify.com\/products\/morihei-whetstone-hishiboshi-hi-series-1000\" title=\"#1000\"\u003e#1000\u003c\/a\u003e\u003cspan\u003e \u003c\/span\u003e--\u0026gt;\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/thebladerunnernewcastle.myshopify.com\/products\/morihei-whetstone-hishiboshi-hi-series-6000\" title=\"#6000\"\u003e#6000\u003c\/a\u003e\u003cspan\u003e \u003c\/span\u003e--\u0026gt;\u003ca href=\"https:\/\/thebladerunnernewcastle.myshopify.com\/products\/morihei-whetstone-hishiboshi-hi-series-12000\" title=\"#12000\"\u003e#12000\u003c\/a\u003e +\/ \u003ca href=\"https:\/\/thebladerunnernewcastle.myshopify.com\/collections\/leather-strop\" title=\"Leather strop\"\u003eleather strop.\u003c\/a\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThe Morihei Whetstone, Hishiboshi (Hi) Series is a step up from the \u003ca data-mce-fragment=\"1\" href=\"https:\/\/www.thebladerunner.com.au\/product-tag\/shapton\/\"\u003eShapton Whetstones\u003c\/a\u003e in my opinion.\u003cbr data-mce-fragment=\"1\"\u003eThese are high performance synthetic stones have larger dimensions than the Shapton series and are longer lasting.\u003cbr data-mce-fragment=\"1\"\u003eRegarded as professional stones made to mimic natural stones.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003eLeigh’s 2 cents: \u003c\/em\u003e\u003c\/strong\u003e\u003cem data-mce-fragment=\"1\"\u003eMorihei Whetstones are a step up from the\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003c\/em\u003e\u003cem data-mce-fragment=\"1\"\u003e\u003ca data-mce-fragment=\"1\" title=\"Shapton Whetstones\" href=\"https:\/\/thebladerunnernewcastle.myshopify.com\/collections\/shapton\" target=\"_blank\"\u003eShapton Whetstones\u003c\/a\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003ein my opinion. Large dimensions made to last a long time.\u003cbr data-mce-fragment=\"1\"\u003eIf your looking for a set of stones that leave a kasumi finish, look no further.\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003ch2\u003eNew to sharpening? Start here\u003c\/h2\u003e\n\u003cdiv style=\"position: relative; padding-bottom: 56.25%; height: 0; overflow: hidden;\"\u003e\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/pshWLfwhL7U\" title=\"How to Sharpen Japanese Kitchen Knives | Full Whetstone Guide\" style=\"position: absolute; top: 0; left: 0; width: 100%; height: 100%;\"\u003e\n    \u003c\/iframe\u003e\u003c\/div\u003e","brand":"Morihei","offers":[{"title":"Default Title","offer_id":43161809354993,"sku":"Morihei (Hi) set","price":349.99,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0653\/3975\/2689\/products\/Morihei-whetstone-set.01-insta.webp?v=1660802563"},{"product_id":"hitohira-futana-s3-gyuto-kiritsuke-hybird-210mm","title":"Hitohira Futana S3 Gyuto-Kiritsuke (Hybird) 210mm","description":"\u003ch2 data-mce-fragment=\"1\"\u003eHitohira Futana S3 Gyuto-Kiritsuke (Hybird) 210mm:\u003c\/h2\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThe Hitohira Futana series is well known for its cutting performance and high-quality steel used.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eHitohira Funtana series is a beautifully balanced knife series.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eAble to cut through boneless meats, fruit and veg easily, yet not a super thin “laser” making it a bit more durable than other knives like Fujiwara.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003eThese knives are beautiful work horses, with real Japanese cutting power.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThis is the stainless variety.\u003c\/p\u003e\n\u003ch2 data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003eThis is a silver 3 steel knife (Ginsan)\u003cbr data-mce-fragment=\"1\"\u003eOne of my favorite steels for busy professional chef.\u003c\/em\u003e\u003c\/h2\u003e\n\u003cblockquote data-mce-fragment=\"1\"\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003eThe best part about S3 steel is that is basically a stainless version of Shirogami (white) Steel.\u003cbr data-mce-fragment=\"1\"\u003eS3 is a high Carbon knife that is a little more forgiving as far as maintenance are concerned.\u003c\/em\u003e\u003c\/h3\u003e\n\u003c\/blockquote\u003e\n\u003cp data-mce-fragment=\"1\"\u003eAbout Kiritsuke: A Kiritsuke is a hybrid between a Gyuto (Chefs Knife) and a Yanagiba (Sashimi Knife)\u003cbr data-mce-fragment=\"1\"\u003eA multi-purpose kitchen knife that is great for slicing, dicing and chopping.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eIn my experience the only drawback of silver 3 steel is that it doesn't hold its edge quite as long as a blue or white steel (given good heat treatment), but the low maintenance makes up for it.\u003cbr data-mce-fragment=\"1\"\u003ePerfect for a busy kitchen or home use.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eSteel: Ginsan (Silver 3)\u003cbr data-mce-fragment=\"1\"\u003eFinish: Nashiji (Rough looking)\u003cbr data-mce-fragment=\"1\"\u003eBlade length: 213mm\u003cbr data-mce-fragment=\"1\"\u003eBlade thickness: 2.0mm\u003cbr data-mce-fragment=\"1\"\u003eOverall length: 373mm\u003cbr data-mce-fragment=\"1\"\u003eBlade Height: 46mm\u003cbr data-mce-fragment=\"1\"\u003eWeight: 153g\u003cbr data-mce-fragment=\"1\"\u003eRHC: 62\u003cbr data-mce-fragment=\"1\"\u003eBevel: Double\u003cbr data-mce-fragment=\"1\"\u003eHandle: Octagonal (Cherry Wood)\u003c\/b\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e*These knives are stainless but will still corrode if given the right conditions\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43161814794481,"sku":"HITO-FUKI210S3-NA","price":279.99,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0653\/3975\/2689\/products\/insta.Hitohira-Futana-S3-kiritsuke-210mm.jpg?v=1660802804"},{"product_id":"naniwa-whetstone-set-220-1000-3000","title":"Japanese Beginner Sharpening Set | Naniwa 220\/1000\/3000","description":"\u003ch2 data-section-id=\"cphvpi\" data-start=\"288\" data-end=\"325\"\u003eNaniwa Whetstone Set 220\/1000\/3000\u003c\/h2\u003e\n\u003cp data-start=\"327\" data-end=\"442\"\u003eIf you want to get into sharpening properly without spending big money on a premium setup, this is where I’d start.\u003cbr\u003e\u003cbr\u003eOne of the biggest mistakes people make with sharpening is buying a single combination stone and expecting it to do everything. In reality, sharpening works best when you have:\u003c\/p\u003e\n\u003cul data-start=\"621\" data-end=\"752\"\u003e\n\u003cli data-section-id=\"10xpbw8\" data-start=\"621\" data-end=\"670\"\u003eA coarse stone for repairs and very dull knives\u003c\/li\u003e\n\u003cli data-section-id=\"1f364wn\" data-start=\"671\" data-end=\"709\"\u003eA medium stone for creating the edge\u003c\/li\u003e\n\u003cli data-section-id=\"1m4l03t\" data-start=\"710\" data-end=\"752\"\u003eA finer stone for refining and finishing\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"754\" data-end=\"783\"\u003eThis set gives you all three.\u003cbr\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cem\u003eEverything needed to start sharpening properly!\u003c\/em\u003e\u003c\/p\u003e\n\u003chr data-start=\"785\" data-end=\"788\"\u003e\n\u003ch2 data-section-id=\"dhunqv\" data-start=\"790\" data-end=\"807\"\u003eWhy this works\u003c\/h2\u003e\n\u003cul data-start=\"809\" data-end=\"1057\"\u003e\n\u003cli data-section-id=\"mnx7lo\" data-start=\"809\" data-end=\"859\"\u003e220 grit → repairs chips and restores dull edges\u003c\/li\u003e\n\u003cli data-section-id=\"1dz13o1\" data-start=\"860\" data-end=\"899\"\u003e1000 grit → the main sharpening stone\u003c\/li\u003e\n\u003cli data-section-id=\"djl2md\" data-start=\"900\" data-end=\"943\"\u003e3000 grit → refines and finishes the edge\u003c\/li\u003e\n\u003cli data-section-id=\"1ipuhzb\" data-start=\"944\" data-end=\"987\"\u003eIncludes storage case and sharpening base\u003c\/li\u003e\n\u003cli data-section-id=\"xhfkou\" data-start=\"988\" data-end=\"1019\"\u003eGreat beginner-friendly setup\u003c\/li\u003e\n\u003cli data-section-id=\"1khl16h\" data-start=\"1020\" data-end=\"1057\"\u003eBetter value than most combo stones\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-start=\"1059\" data-end=\"1062\"\u003e\n\u003ch2 data-section-id=\"1gydkgs\" data-start=\"1064\" data-end=\"1075\"\u003eReal use\u003c\/h2\u003e\n\u003cp data-start=\"1077\" data-end=\"1142\"\u003eA 1000 grit stone alone is fine if your knives are already sharp.\u003cbr\u003e\u003cbr\u003eThe problem is most people start sharpening on old, blunt kitchen knives. That’s where the 220 grit stone becomes important—it saves you a huge amount of time and frustration by helping you establish an edge properly.\u003cbr\u003e\u003cbr\u003eOnce the edge is formed, the 1000 grit does the main sharpening work and the 3000 grit refines it into a much cleaner, smoother edge.\u003cbr\u003e\u003cbr\u003eThis is the kind of setup that actually teaches people how sharpening works properly.\u003c\/p\u003e\n\u003chr data-start=\"1585\" data-end=\"1588\"\u003e\n\u003ch2 data-section-id=\"15dqgbd\" data-start=\"1590\" data-end=\"1605\"\u003eWho it’s for\u003c\/h2\u003e\n\u003cul data-start=\"1607\" data-end=\"1821\"\u003e\n\u003cli data-section-id=\"pikgil\" data-start=\"1607\" data-end=\"1630\"\u003eFirst-time sharpeners\u003c\/li\u003e\n\u003cli data-section-id=\"12utmeu\" data-start=\"1631\" data-end=\"1673\"\u003eHome cooks learning whetstone sharpening\u003c\/li\u003e\n\u003cli data-section-id=\"1xslz64\" data-start=\"1674\" data-end=\"1709\"\u003ePeople restoring old blunt knives\u003c\/li\u003e\n\u003cli data-section-id=\"10ky2wk\" data-start=\"1710\" data-end=\"1752\"\u003eAnyone wanting a practical starter setup\u003c\/li\u003e\n\u003cli data-section-id=\"na3uh2\" data-start=\"1753\" data-end=\"1821\"\u003eCooks who don’t want to jump straight into a premium Shapton setup\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-start=\"1823\" data-end=\"1826\"\u003e\n\u003ch2 data-section-id=\"1ajbnh\" data-start=\"1828\" data-end=\"1846\"\u003eLeigh’s 2 cents\u003c\/h2\u003e\n\u003cp data-start=\"1848\" data-end=\"1909\"\u003eThis is the budget sharpening setup I wish existed years ago.\u003cbr\u003eThe main thing I wanted was a proper coarse stone included. Most beginner sets skip this completely, which makes learning sharpening far harder than it needs to be.\u003cbr\u003e\u003cbr\u003eThis gives you the bare minimum you actually need to sharpen properly without spending huge money upfront.\u003cbr\u003e\u003cbr\u003eIf you end up loving sharpening later, then step into the Shapton range. But for getting started, this is a really solid setup.\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch2 data-end=\"2783\" data-start=\"2771\" data-section-id=\"i6rev7\"\u003eImportant!\u003c\/h2\u003e\n\u003cp data-end=\"2854\" data-start=\"2785\"\u003eAll whetstones wear unevenly over time and need flattening regularly.\u003c\/p\u003e\n\u003cp data-end=\"2854\" data-start=\"2785\"\u003eI strongly recommend adding a \u003ca href=\"https:\/\/www.thebladerunner.com.au\/collections\/lapping-plate\"\u003eflattening stone\u003c\/a\u003e\/lapping plate alongside this setup. \u003cbr\u003eFlat stone = good.\u003cbr\u003e\u003cbr\u003eIf your new to sharpening I highly recommend getting a \u003ca href=\"https:\/\/www.thebladerunner.com.au\/products\/tojiro-togrip-knife-sharpening-guide\"\u003eTojiro Sharpening Guide\u003c\/a\u003e.\u003c\/p\u003e\n\u003chr data-start=\"2314\" data-end=\"2317\"\u003e\n\u003ch2 data-section-id=\"xydb7h\" data-start=\"2319\" data-end=\"2337\"\u003eWhat’s Included\u003c\/h2\u003e\n\u003cul data-start=\"2339\" data-end=\"2458\"\u003e\n\u003cli data-section-id=\"uiil37\" data-start=\"2339\" data-end=\"2366\"\u003eNaniwa 220 grit whetstone\u003c\/li\u003e\n\u003cli data-section-id=\"10grsoi\" data-start=\"2367\" data-end=\"2395\"\u003eNaniwa 1000 grit whetstone\u003c\/li\u003e\n\u003cli data-section-id=\"11ak4fk\" data-start=\"2396\" data-end=\"2424\"\u003eNaniwa 3000 grit whetstone\u003c\/li\u003e\n\u003cli data-section-id=\"1gbcsxh\" data-start=\"2425\" data-end=\"2458\"\u003eStorage case \/ sharpening stand\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e*The protective case only fits 2 stones and not 3!\u003cbr\u003eAlthough all made by Naniwa and intended to be used together, it is not sold as a set.\u003cbr\u003eThe set is made by The Blade Runner.\u003cbr\u003e\u003c\/p\u003e\n\u003chr data-start=\"2460\" data-end=\"2463\"\u003e\n\u003cp data-start=\"2465\" data-end=\"2598\" data-is-last-node=\"\" data-is-only-node=\"\"\u003e\u003cem data-start=\"2465\" data-end=\"2598\" data-is-last-node=\"\"\u003eAlthough the included stand works well, I still recommend using a proper \u003ca href=\"https:\/\/www.thebladerunner.com.au\/collections\/stone-holder\"\u003esharpening station\u003c\/a\u003e or sink bridge for the best experience. \u003cbr\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003chr data-start=\"2314\" data-end=\"2317\"\u003e\n\u003ch2 data-section-id=\"xydb7h\" data-start=\"2319\" data-end=\"2337\"\u003eWho should buy \u003ca href=\"https:\/\/www.thebladerunner.com.au\/collections\/shapton\"\u003eShapton\u003c\/a\u003e instead?\u003c\/h2\u003e\n\u003cp\u003eBuy this if: \u003c\/p\u003e\n\u003cul data-end=\"2896\" data-start=\"2814\"\u003e\n\u003cli data-end=\"2838\" data-start=\"2814\" data-section-id=\"t95r6u\"\u003efirst sharpening setup\u003c\/li\u003e\n\u003cli data-end=\"2860\" data-start=\"2839\" data-section-id=\"1a32u9b\"\u003elearning sharpening\u003c\/li\u003e\n\u003cli data-end=\"2883\" data-start=\"2861\" data-section-id=\"13zj3n2\"\u003erestoring old knives\u003c\/li\u003e\n\u003cli data-end=\"2896\" data-start=\"2884\" data-section-id=\"1vlertb\"\u003ewant value\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eStep up to Shapton if:\u003c\/p\u003e\n\u003cul data-end=\"2998\" data-start=\"2924\"\u003e\n\u003cli data-end=\"2946\" data-start=\"2924\" data-section-id=\"183nyz8\"\u003esharpening regularly\u003c\/li\u003e\n\u003cli data-end=\"2969\" data-start=\"2947\" data-section-id=\"17vgpkl\"\u003eprofessional kitchen\u003c\/li\u003e\n\u003cli data-end=\"2998\" data-start=\"2970\" data-section-id=\"h3l8ad\"\u003ewant faster cutting stones\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch2 data-section-id=\"xydb7h\" data-start=\"2319\" data-end=\"2337\"\u003e\u003cspan\u003eCare instructions:\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp data-start=\"2465\" data-end=\"2598\" data-is-last-node=\"\" data-is-only-node=\"\"\u003eSoaking Time: about 15mins\u003cbr\u003eDry after use.\u003cbr\u003eStore in a cool, dry place out of the sun.\u003cbr\u003eFlatten regularly to avoid the stone becoming uneven.\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch2 data-section-id=\"nqyzyx\" data-start=\"1727\" data-end=\"1746\"\u003e\u003cstrong data-end=\"2442\" data-start=\"2424\"\u003eSpecifications\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"2465\" data-end=\"2598\" data-is-last-node=\"\" data-is-only-node=\"\"\u003eDimensions:\u003cbr\u003eLength: 185mm\u003cbr\u003eHeight: 14mm\u003cbr\u003eWidth: 65mm\u003cbr\u003eWeight: 1340g\u003cbr\u003e\u003c\/p\u003e","brand":"Naniwa","offers":[{"title":"Default Title","offer_id":43161821380849,"sku":"Naniwa 220\/1000\/3000","price":109.99,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0653\/3975\/2689\/products\/insta-Naniwa-set.02.jpg?v=1664973884"},{"product_id":"ohishi-sld-steel-petty-utility-knife-135mm-burnt-oak-handle","title":"Ohishi SLD Steel Petty (Utility Knife) 135mm burnt oak handle:","description":"\u003ch2\u003eOhishi SLD Petty 135mm – Burnt Oak Handle\u003c\/h2\u003e\n\u003cp\u003eThe Ohishi SLD Petty is one of the best-value handmade utility knives I’ve used.\u003c\/p\u003e\n\u003cp\u003eHandmade in Sanjo, Japan by Tadafusa, these knives have the performance, looks and build quality of knives that usually cost a lot more.\u003c\/p\u003e\n\u003cp\u003eThe polished tsuchime finish looks excellent, the burnt oak handle gives it a clean premium feel, and the SLD steel delivers serious cutting performance without the full maintenance of carbon steel.\u003c\/p\u003e\n\u003cp\u003eIf you want a handmade Japanese petty knife that cuts extremely well, looks great, and is easier to live with than full carbon steel, this is one of the easiest knives to recommend.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch2\u003eQuick Points\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003eHandmade in Sanjo, Japan by Tadafusa\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eSLD semi-stainless steel core\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eStainless clad for easier maintenance\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eExcellent cutting performance\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003ePetty \/ utility profile for smaller prep jobs\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eThin behind the edge yet handles like a workhorse\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eOctagonal burnt oak handle\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eCarbon-steel-like performance with better corrosion resistance\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eOne of the best-value handmade knives in its category\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch2\u003eWhy This Works\u003c\/h2\u003e\n\u003cp\u003eSLD is one of my favourite steels for people who want high performance without going fully into carbon steel maintenance.\u003c\/p\u003e\n\u003cp\u003eIt is often described as a semi-stainless steel. It has enough chromium to give better corrosion resistance than traditional carbon steels, but it still sharpens and cuts more like a carbon steel than many standard stainless steels.\u003c\/p\u003e\n\u003cp\u003eThat is the main appeal.\u003c\/p\u003e\n\u003cp\u003eYou get excellent cutting feel, strong edge performance and better day-to-day rust resistance than a fully reactive knife.\u003c\/p\u003e\n\u003cp\u003eThe grind is the standout. These knives are thin behind the edge and move through food extremely well, but they still feel like practical kitchen workhorses rather than fragile showpieces.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch2\u003eReal Use\u003c\/h2\u003e\n\u003cp\u003eThe petty is your smaller utility knife.\u003c\/p\u003e\n\u003cp\u003eIt is ideal for:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003eTrimming meat\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eSmall vegetable prep\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eFruit\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eHerbs\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eGarnish work\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003ePeeling and detail work\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eSmaller boards\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eService and line work\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eA petty is not meant to replace your main chef knife or gyuto. It is the knife you reach for when a full-size knife feels too large or awkward.\u003c\/p\u003e\n\u003cp\u003eThe Ohishi SLD Petty cuts extremely well for the price. It feels light, precise and easy to control, while still having the performance you expect from the SLD range.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch2\u003eHandmade Construction\u003c\/h2\u003e\n\u003cp\u003eOne of the strengths of this range is the build around the handle and neck of the knife.\u003c\/p\u003e\n\u003cp\u003eMany mass-produced knives around this price point can feel weak where the blade meets the handle. The Ohishi SLD feels more substantial through this section, which gives the knife a stronger and more confident feel in hand.\u003c\/p\u003e\n\u003cp\u003eYou still get a thin, high-performance edge where it matters, but the knife does not feel flimsy or underbuilt.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch2\u003eWho It’s For\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003eHome cooks wanting a proper handmade utility knife\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eProfessional chefs wanting a small prep or service knife\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eCooks who like carbon steel performance but want better rust resistance\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eAnyone wanting a smaller knife for fruit, trimming and detail work\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003ePeople upgrading from Tojiro, VG10 or entry-level Japanese knives\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eLeft- or right-handed users\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch2\u003ePros\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003eExcellent performance for smaller prep jobs\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eHandmade in Sanjo by Tadafusa\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eSLD semi-stainless steel\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eEasier to maintain than full carbon steel\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eThin behind the edge\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eSharpens well\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eBeautiful polished tsuchime finish\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003ePremium-looking burnt oak handle\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eLight, precise and easy to control\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eSuitable for left- and right-handed users\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch2\u003eCons\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003eSLD is semi-stainless, not fully stainless\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eCan still patina or mark if left wet or dirty\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eHard steel can chip if misused\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eNot for bones, frozen food, hard twisting cuts or rough treatment\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eToo small to be your main prep knife\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eHandmade finish and measurements can vary slightly\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch2\u003eLeigh’s 2 Cents\u003c\/h2\u003e\n\u003cp\u003eThis is an easy sell :-D\u003c\/p\u003e\n\u003cp\u003eThe Ohishi SLD range gives you a lot for the money: handmade Sanjo construction, excellent grinds, great looks, and seriously impressive cutting performance.\u003c\/p\u003e\n\u003cp\u003eThe petty is the small knife that actually gets used. Fruit, trimming, herbs, garnish, small prep jobs, service work — this is where it shines.\u003c\/p\u003e\n\u003cp\u003eThe cut tests I’ve done with these knives are extremely impressive. They perform much closer to carbon steel than most people expect, but they are easier to maintain than a full carbon knife.\u003c\/p\u003e\n\u003cp\u003eFor a professional chef or home cook wanting a \u003cem\u003eREAL\u003c\/em\u003e handmade Japanese utility knife without jumping into full carbon steel care, this is a very easy recommendation.\u003c\/p\u003e\n\u003cp\u003eOne of the best-performing semi-stainless knife ranges I’ve used as a chef of 20 years.\u003c\/p\u003e\n\u003cp\u003eCannot recommend enough.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch2\u003eKnife Care\u003c\/h2\u003e\n\u003cp\u003eSLD is more corrosion resistant than carbon steel, but it is not completely maintenance-free.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003eWash and dry after use\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eDo not leave the knife wet or sitting in food\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eExpect some patina or marking over time\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eAvoid bones, frozen food and twisting cuts\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eDo not put it in the dishwasher\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eUse a proper chopping board\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eStore safely when not in use\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eApply knife oil before long storage if needed\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch2\u003eAbout Ohishi\u003c\/h2\u003e\n\u003cp\u003eOhishi knives are handmade in Sanjo, Niigata, Japan by Tadafusa.\u003c\/p\u003e\n\u003cp\u003eThe Ohishi name comes from a small village near Mount Fuji, where the Akifusa business is located.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch2\u003eSpecifications\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003eBrand: Ohishi\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eMaker: Tadafusa\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eRegion: Sanjo, Niigata, Japan\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eKnife type: Petty \/ Utility Knife\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eSteel: SLD semi-stainless steel\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eCladding: Stainless steel\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eFinish: Polished tsuchime \/ hammered\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eBlade length: 136mm\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eBlade thickness: 2.8mm at handle \/ 1.2mm near tip\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eOverall length: 262mm\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eBlade height: 30mm\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eWeight: 78g\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eHardness: 62–63 HRC\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eBevel: Double\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eHandle: Octagonal burnt oak\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eHandedness: Left and Right\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Ohishi - Tadafusa","offers":[{"title":"Default Title","offer_id":43161827868913,"sku":"OTPE135ST","price":199.99,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0653\/3975\/2689\/products\/Ohishi-SLD-petty-burnt-oak.-webp.webp?v=1660804144"},{"product_id":"tadafusa-petty-utility-knife-blue-steel-2-90mm","title":"Tadafusa Petty (Utility Knife) Blue Steel #2, 90mm","description":"\u003ch2\u003eTadafusa Petty (Utility Knife) Blue Steel #2, 90mm:\u003c\/h2\u003e\n\u003cp\u003eTadafusa knives are made in Sanjo, Japan with over 60 years of experience in handmade knife making.\u003cbr\u003eOne of Tadafusa’s standout features their ability to blend handmade techniques and mass production without sacrificing quality, resulting in amazing cutting performance without the \"handmade\" price tag. With unmatched cutting performance in their price range, making them a beautiful and functional addition to any kitchen.\u003cbr\u003e\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cb\u003eAbout the Blade: \u003c\/b\u003eThe heat treatment is very impressive on Tadafusa knives.\u003cbr\u003eTadafusa knives hold an amazing edge and cut like a $500 knife.\u003cbr\u003eThis knife is not a laser. (Lasers are super thin and can be very brittle.)\u003cbr\u003eIt's not a workhorse either. (Workhorses tend to be a little thicker behind the edge.)\u003cbr\u003e\u003cbr\u003eThe performance on this knife is exceptional considering its durability for a Japanese knife.\u003cbr\u003e\u003ci\u003eNow I'm not saying, \"go and cut bones or open tins with this knife,\"\u003cbr\u003ebut compared to other knives with similar performance Tadafusa knives are a lot more durable.\u003c\/i\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eStainless steel is regarded by many as not ideal for holding an edge and sharpness. (subject to debate)\u003cbr\u003eA lot of the prized Japanese steels lack stainless steel. They have little corrosion resistance and may rust easily if mistreated.\u003cbr\u003eThis knife is stainless clad but still has a blue steel #2 carbon core meaning you get the best of both worlds.\u003cbr\u003eA High carbon cutting edge and some corrosion resistance on the outside.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cb\u003eAbout the handle:\u003c\/b\u003e The handle is an elegant hybrid made from walnut wood. It is not Japanese style, yet not western.\u003cbr\u003eThis knife has a bolster which provides a little extra weight when compared with traditional Japanese handles. \u003ci\u003e\u003cbr\u003e*The core steel in this knife is subject to corrosion, so be sure to follow knife care instructions to help avoid surface rust.\u003c\/i\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003cb\u003eLeigh’s 2 cents: \u003cbr\u003eTadafusa are my #1 recommendation for Professional chefs or home cooks.\u003cbr\u003eIf performance to price is concerned, these are the sweet spot. \u003cbr\u003eI've used these knives for years not and they are extremely impressive.\u003cbr\u003eI personally have 4 knives by Tadafusa as of July '25 in my collection.\u003cbr\u003e\u003cbr\u003e\u003c\/b\u003e\u003c\/em\u003e\u003cem\u003e\u003cb\u003e\u003c\/b\u003e*The core steel will darken over time (patina) with use. Please read the Care instructions provided.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSteel: Blue #2 (Aogami), Stainless Clad\u003cbr\u003eFinish: \u003cstrong\u003eNashiji (Means pear's skin. Rough look cladding)\u003c\/strong\u003e\u003c\/b\u003e\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003e\u003cb\u003e\u003c\/b\u003e\u003cb\u003eBlade length: 91mm\u003c\/b\u003e\u003cbr\u003e\u003cstrong\u003e\u003cb\u003eBlade thickness: 2.2mm@ handle, 1.5mm@ tip\u003c\/b\u003e\u003c\/strong\u003e\u003cbr\u003e\u003cb\u003eOverall length: 200mm\u003c\/b\u003e\u003cbr\u003e\u003cb\u003eBlade Height: 21mm\u003c\/b\u003e\u003cbr\u003e\u003cb\u003eWeight: 52g\u003c\/b\u003e\u003cbr\u003e\u003cb\u003eRHC: 63\u003c\/b\u003e\u003cbr\u003e\u003cb\u003eBevel: Double\u003c\/b\u003e\u003cbr\u003e\u003cb\u003eHandle: Walnut wood (Hybird handle) Right or left-handed\u003cbr\u003e\u003c\/b\u003e\u003c\/p\u003e","brand":"Tadafusa","offers":[{"title":"Default Title","offer_id":43161833505009,"sku":"TFPE90NW","price":179.99,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0653\/3975\/2689\/products\/insta.Tdafusa-petty-90mm.jpg?v=1660804603"},{"product_id":"hitohira-futana-s3-bunka-all-purpose-knife-170mm","title":"Hitohira Futana S3 Bunka (All purpose Knife) 170mm","description":"\u003ch2 data-mce-fragment=\"1\"\u003eHitohira Futana S3 Bunka (All purpose Knife) 170mm:\u003c\/h2\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThe Hitohira Futana series is well known for its cutting performance and high-quality steel used.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eHitohira Funtana series is a beautifully balanced knife series.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eAble to cut through boneless meats, fruit and veg easily, yet not a super thin “laser” making it a bit more durable than other knives like Fujiwara.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003eThese knives are beautiful work horses, with real Japanese cutting power.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThis is the stainless variety.\u003c\/p\u003e\n\u003ch2 data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003eThis is a silver 3 steel knife (Ginsan)\u003cbr data-mce-fragment=\"1\"\u003eOne of my favorite steels for busy professional chef.\u003c\/em\u003e\u003c\/h2\u003e\n\u003cblockquote data-mce-fragment=\"1\"\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003eThe best part about S3 steel is that is basically a stainless version of Shirogami (white) Steel.\u003cbr data-mce-fragment=\"1\"\u003eS3 is a high Carbon knife that is a little more forgiving as far as maintenance are concerned.\u003c\/em\u003e\u003c\/h3\u003e\n\u003c\/blockquote\u003e\n\u003cp data-mce-fragment=\"1\"\u003eAbout Bunka: A Bunka knife is just like a Santoku. It is a hybrid between a Gyuto (chef knife) and a Nakiri (vegetable knife)\u003cbr data-mce-fragment=\"1\"\u003eA multi-purpose kitchen knife that is great for slicing, dicing and chopping.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eIn my experience the only drawback of silver 3 steel is that it doesn't hold its edge quite as long as a blue or white steel (given good heat treatment), but the low maintenance makes up for it.\u003cbr data-mce-fragment=\"1\"\u003ePerfect for a busy kitchen or home use.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eSteel: Ginsan (Silver 3)\u003cbr data-mce-fragment=\"1\"\u003eFinish: Nashiji (Rough looking)\u003cbr data-mce-fragment=\"1\"\u003eBlade length: 172mm\u003cbr data-mce-fragment=\"1\"\u003eBlade thickness: 2.0mm\u003cbr data-mce-fragment=\"1\"\u003eOverall length: 320mm\u003cbr data-mce-fragment=\"1\"\u003eBlade Height: 42mm\u003cbr data-mce-fragment=\"1\"\u003eWeight: 118g\u003cbr data-mce-fragment=\"1\"\u003eRHC: 62\u003cbr data-mce-fragment=\"1\"\u003eBevel: Double\u003cbr data-mce-fragment=\"1\"\u003eHandle: Octagonal (Cherry Wood)\u003c\/b\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e*These knives are stainless but will still corrode if given the right conditions\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43161865519345,"sku":"HITO-FUBU165S3-NA","price":239.99,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0653\/3975\/2689\/products\/HitohiraS3bunka170mmCherrywood.webb.webp?v=1675665132"},{"product_id":"ohishi-sujihiki-carving-knife-blue-steel-2-nashiji-270mm","title":"Ohishi Sujihiki (Carving Knife) Blue Steel #2 Nashiji, 270mm","description":"\u003ch2\u003eOhishi Sujihiki (Carving Knife) Blue Steel #2 Nashiji, 270mm\u003c\/h2\u003e\n\u003cp\u003eThe Ohishi Blue #2 Nashiji range is one of the best-value handmade Japanese knife ranges I’ve used.\u003c\/p\u003e\n\u003cp\u003eHandmade in Sanjo, Japan by Tadafusa, these knives deliver the kind of cutting performance you normally expect from knives much higher in price.\u003c\/p\u003e\n\u003cp\u003eThey are thin, sharp and efficient through food — similar to a laser in cutting feel — but still have enough strength and confidence to work as a proper daily kitchen knife.\u003c\/p\u003e\n\u003cp\u003eIf you are looking for your first carbon steel Japanese knife, this is one of the easiest ranges to recommend.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch2\u003eQuick Points\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003eHandmade in Sanjo, Japan by Tadafusa\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eAogami \/ Blue #2 carbon steel core\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eStainless clad for easier maintenance\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eExcellent sharpness and edge retention\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eThin, clean cutting feel\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eCuts like a much more like a $600 knife\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eLaser-like performance with a more workhorse feel\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eGreat first carbon steel Japanese knife\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eD-shaped rosewood handle (Right-handed)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch2 data-section-id=\"1kxnrjr\" data-start=\"132\" data-end=\"149\" class=\"PDq2pG_selectionAnchorContainer\"\u003eWhy This Works\u003cspan aria-hidden=\"true\" class=\"PDq2pG_selectionAnchor\"\u003e\u003c\/span\u003e\n\u003c\/h2\u003e\n\u003cp data-start=\"151\" data-end=\"264\"\u003eSome carbon steel knives are fully reactive, meaning the whole blade can rust if it is not looked after properly.\u003c\/p\u003e\n\u003cp data-start=\"266\" data-end=\"349\"\u003eThis Ohishi uses a \u003cstrong data-start=\"285\" data-end=\"314\"\u003eBlue #2 carbon steel core\u003c\/strong\u003e with \u003cstrong data-start=\"320\" data-end=\"348\"\u003estainless steel cladding\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp data-start=\"351\" data-end=\"464\"\u003eThat means the outside layers of steel are stainless, while the exposed core at the cutting edge is carbon steel.\u003c\/p\u003e\n\u003cp data-start=\"466\" data-end=\"600\"\u003eYou get the sharpness, edge feel and sharpening response of carbon steel, with easier day-to-day maintenance on the outer blade faces.\u003c\/p\u003e\n\u003cp data-start=\"602\" data-end=\"773\"\u003eThe exposed cutting edge can still patina and rust if left wet or dirty, but the stainless cladding makes the knife much more forgiving than a fully reactive carbon blade.\u003c\/p\u003e\n\u003cp data-start=\"775\" data-end=\"973\"\u003eThe grind is the real standout. These knives are thin behind the edge and cut extremely well for the price. In my opinion, this is one of the best-value handmade Japanese knife ranges on the market.\u003c\/p\u003e\n\u003chr data-start=\"975\" data-end=\"978\"\u003e\n\u003ch2 data-section-id=\"1gycv5o\" data-start=\"980\" data-end=\"991\"\u003eReal Use\u003c\/h2\u003e\n\u003cp data-start=\"993\" data-end=\"1131\"\u003eThe Ohishi Blue #2 Nashiji range is ideal for anyone wanting a \u003cstrong data-start=\"1056\" data-end=\"1101\"\u003ereal handmade carbon steel Japanese knife\u003c\/strong\u003e without going fully reactive.\u003c\/p\u003e\n\u003cp data-start=\"1133\" data-end=\"1151\"\u003eIt is perfect for:\u003c\/p\u003e\n\u003cul data-start=\"1153\" data-end=\"1220\"\u003e\n\u003cli data-section-id=\"l4wzk9\" data-start=\"1153\" data-end=\"1169\"\u003eBoneless meats\u003c\/li\u003e\n\u003cli data-section-id=\"1j44zlo\" data-start=\"1170\" data-end=\"1176\"\u003eFish\u003c\/li\u003e\n\u003cli data-section-id=\"17156qc\" data-start=\"1177\" data-end=\"1184\"\u003eFruit\u003c\/li\u003e\n\u003cli data-section-id=\"12ra0k4\" data-start=\"1185\" data-end=\"1197\"\u003eVegetables\u003c\/li\u003e\n\u003cli data-section-id=\"16oe7ie\" data-start=\"1198\" data-end=\"1205\"\u003eHerbs\u003c\/li\u003e\n\u003cli data-section-id=\"1kguq89\" data-start=\"1206\" data-end=\"1220\"\u003eGeneral prep\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"1222\" data-end=\"1405\" data-is-last-node=\"\" data-is-only-node=\"\"\u003eIt has a thin, clean cutting feel through food, but still performs like a practical kitchen workhorse. That makes it a great choice for both professional chefs and serious home cooks.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch2\u003eHandmade Construction\u003c\/h2\u003e\n\u003cp\u003eOne of the things I really like about this range is the strength around the handle and neck of the knife.\u003c\/p\u003e\n\u003cp\u003eOn many cheaper mass-produced knives, the area where the blade meets the handle can be a weak point. These Ohishi knives are thicker and more substantial through that section, which gives the knife a stronger, more confident feel in hand.\u003c\/p\u003e\n\u003cp\u003eYou still get a thin cutting edge where it matters, but the construction around the handle feels much more robust than most knives in this price range.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch2\u003eWho It’s For\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003eCooks buying their first carbon steel Japanese knife\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eProfessional chefs wanting performance without spending $600+\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eHome cooks wanting a serious upgrade\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eAnyone who wants carbon steel cutting feel with easier maintenance\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003ePeople who want handmade Japanese performance without collector pricing\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eRight-handed users who like traditional D-shaped handles\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch2\u003ePros\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003eOutstanding cutting performance for the price\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eHandmade in Sanjo by Tadafusa\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eBlue #2 carbon steel core\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eStainless clad for easier maintenance\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eThin behind the edge\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eSharpens well\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eExcellent food release and cutting feel\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eStronger construction near the handle than many mass-produced knives\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eGreat balance of laser-like cutting and workhorse practicality\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch2\u003eCons\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003eCarbon steel edge can rust if left wet or dirty\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eWill develop a patina along the exposed core steel\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eHard steel can chip if misused\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eNot for bones, frozen food, hard twisting cuts or rough treatment\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eRight-handed D-shaped handle (sorry lefties!)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eNashiji finish can vary slightly due to handmade production\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch2\u003eLeigh’s 2 Cents\u003c\/h2\u003e\n\u003cp\u003eThis is by far one of the best-value handmade knife ranges I’ve used.\u003c\/p\u003e\n\u003cp\u003eThe performance is ridiculous for the money. It honestly cuts like a knife in the $600 range, but at a much more accessible price.\u003c\/p\u003e\n\u003cp\u003eI own multiple Ohishi Blue #2 knives myself, and I rate them extremely highly. The grind, steel, heat treatment and overall cutting feel are seriously impressive.\u003c\/p\u003e\n\u003cp\u003eIt has that thin, laser-like cutting feel through food, but it still feels like a kitchen workhorse. That is a hard balance to get right.\u003c\/p\u003e\n\u003cp\u003eFor someone wanting to try carbon steel for the first time, this is one of the best places to start. You get the performance of Blue #2 steel, but the stainless cladding makes it easier to care for than a fully reactive knife.\u003c\/p\u003e\n\u003cp\u003eJust don’t do anything stupid with it. No bones, frozen food, twisting cuts or smashing through hard produce. Use it properly and it will reward you with excellent performance.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch2\u003eKnife Care\u003c\/h2\u003e\n\u003cp\u003eThe outer cladding is stainless steel, but the exposed Blue #2 cutting edge is carbon steel.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003eWash and dry immediately after use\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eDo not leave the knife wet or sitting in food\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eExpect the exposed edge to develop a patina\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eApply knife oil before long storage\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eAvoid bones, frozen food and twisting cuts\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eDo not put it in the dishwasher\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eUse a proper chopping board\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eDo not use abrasive cleaners on the blade\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch2\u003eSpecifications\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003eBrand: Ohishi\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eMaker: Tadafusa\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eRegion: Sanjo, Niigata, Japan\u003cbr\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eSteel: Aogami \/ Blue #2 carbon steel\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eCladding: Stainless steel\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eFinish: Nashiji (textured finish)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eBlade length: 213mm\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eBlade thickness: 3.2mm at handle \/ 1.5mm near tip\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eOverall length: 393mm\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eBlade height: 35mm\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eWeight: 162g\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eHardness: 62–63 HRC\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eBevel: Double\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eHandle: D-shaped rosewood - Right-handed\u003cbr\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Ohishi - Tadafusa","offers":[{"title":"Default Title","offer_id":43162520322289,"sku":"OTSU270AN","price":319.99,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0653\/3975\/2689\/products\/OhishiBlue2SujihikiNashiji270mm.insta.jpg?v=1677720647"},{"product_id":"shapton-professional-whetstone-220","title":"Shapton Professional Whetstone #220","description":"\u003cp data-mce-fragment=\"1\"\u003eNever pay for sharpening service again!\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eShapton Professional Whetstone #220 is a excellent quality stone at a awesome price!\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eThis is a very coarse stone. Use this stone to repair chips or reshape an edge\u003c\/strong\u003e.\u003cbr data-mce-fragment=\"1\"\u003eIf you haven't sharpened your knife in months, then start here.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eBy far some of the best stones on the market with the most versatile case I've seen.\u003cbr data-mce-fragment=\"1\"\u003eThe whetstone comes in a plastic case that also doubles as a stand! Also, the case draining holes in the bottom for drying, post sharpening session.\u003cbr data-mce-fragment=\"1\"\u003eAnother quality Japanese product with great design.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eCare Instructions\u003c\/span\u003e\u003c\/strong\u003e\u003cbr data-mce-fragment=\"1\"\u003eDo Shapton stones need to be soaked in water before use?\u003c\/p\u003e\n\u003cp class=\"inner\" data-mce-fragment=\"1\"\u003eNo, Shapton stones do not need to be soaked \u003cstrong data-mce-fragment=\"1\"\u003eexcept\u003c\/strong\u003e the very \u003cstrong data-mce-fragment=\"1\"\u003efirst time\u003c\/strong\u003e after purchase. Shapton dose recommend that on first use, you pre-soak the stone in water for five to six minutes to secure even smoother sharpening.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eBrand: Shapton\u003c\/b\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eOrigin: Japan\u003c\/b\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eLength: 210mm\u003c\/b\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eHeight: 15mm\u003c\/b\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eWidth: 70mm\u003c\/b\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eWeight: 668g\u003c\/b\u003e\u003c\/p\u003e","brand":"Shapton","offers":[{"title":"Default Title","offer_id":43162534543601,"sku":"Shapton220","price":84.99,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0653\/3975\/2689\/files\/220webp.webp?v=1745737261"},{"product_id":"hitohira-futana-nakiri-vegetable-knife-kuro-tsuchime-165mm","title":"Hitohira Futana Nakiri (Vegetable Knife) Kuro, Tsuchime, 165mm","description":"\u003ch2 data-mce-fragment=\"1\"\u003eHitohira Futana Nakiri (Vegetable Knife) Kuro, Tsuchime, 165mm:\u003c\/h2\u003e\n\u003cp data-mce-fragment=\"1\"\u003eA lot of knives that have a Kuro (black) finish are often soft iron clad.\u003cbr data-mce-fragment=\"1\"\u003eThey have no corrosion resistance and may rust easily if mistreated.\u003cbr data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003eThis\u003c\/em\u003e knife is stainless clad but still has a super blue steel core meaning you get the best of both worlds.\u003cbr data-mce-fragment=\"1\"\u003eA High carbon cutting edge and some corrosion resistance on the outside.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThe Super Blue core (Aogami super) is a high carbon steel renown as one of best Japanese knife making steels.\u003c\/p\u003e\n\u003ch2 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003eA Super blue steel core will make quick work of prep jobs and hold its edge very well. \u003c\/em\u003e\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cblockquote data-mce-fragment=\"1\"\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\n\u003cem data-mce-fragment=\"1\"\u003eThe cutting edge will \u003cstrong data-mce-fragment=\"1\"\u003epatina\u003c\/strong\u003e and darken with use.\u003c\/em\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003e \u003c\/em\u003e\u003c\/strong\u003e\n\u003c\/h3\u003e\n\u003c\/blockquote\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/em\u003e\u003cbr data-mce-fragment=\"1\"\u003eHitohira Funtana series is a beautifully balanced knife series.\u003cbr data-mce-fragment=\"1\"\u003eAble to cut through boneless meats, fruit and veg easily, yet not a super thin \"laser\" making it a bit more durable than other knives like \u003ca href=\"https:\/\/www.thebladerunner.com.au\/product-category\/fujiwara\/\" data-mce-fragment=\"1\" data-mce-href=\"https:\/\/www.thebladerunner.com.au\/product-category\/fujiwara\/\"\u003eFujiwara.\u003c\/a\u003e\u003cbr data-mce-fragment=\"1\"\u003eThese knives are beautiful work horses, with real Japanese cutting power.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e*The core steel in this knife is subject to corrosion, so be sure to follow knife care instructions to help avoid surface rust.\u003cbr data-mce-fragment=\"1\"\u003eBe careful not to scratch off the black cladding with steel wool. Once it has gone you can't get it back!\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eSteel: Yasuki Blue (Aogami) Super, Stainless Clad\u003cbr data-mce-fragment=\"1\"\u003eFinish: Kuro (Black)\u003c\/b\u003e \u003cstrong data-mce-fragment=\"1\"\u003eTsuchime (Hammered)\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/strong\u003e\u003cb data-mce-fragment=\"1\"\u003e\u003c\/b\u003e\u003cb data-mce-fragment=\"1\"\u003eBlade length: 162mm\u003c\/b\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eBlade thickness: 2.09mm\u003c\/b\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eOverall length: 315mm\u003c\/b\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eBlade Height: 52mm\u003c\/b\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eWeight: 162g\u003c\/b\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eRHC: 62\u003c\/b\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eBevel: Double\u003c\/b\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eHandle: Octagonal (Cherry Wood)\u003c\/b\u003e\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43162589331697,"sku":"HITO-FUNA165KU-TU","price":199.99,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0653\/3975\/2689\/files\/HitohiraFutanaSBKuroTsuchimeNakiri165mmCherrywoodHandle.01.webp?v=1782362042"},{"product_id":"tojiro-sujihiki-carving-knife-240mm-dp3-series","title":"Tojiro Sujihiki (Carving Knife), 240mm DP3 series","description":"\u003ch2 data-end=\"836\" data-start=\"815\" data-section-id=\"14nfwon\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong data-end=\"836\" data-start=\"818\"\u003e\u003cstrong data-start=\"140\" data-end=\"170\"\u003eTojiro VG10 Japanese Knife \u003c\/strong\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp data-start=\"140\" data-end=\"170\"\u003eIf you’re looking for a proper Japanese knife without spending a fortune, this is it. Tojiro’s VG10 range is widely regarded as one of the best entry points into Japanese kitchen knives—simple, well-made, and built to perform.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003cem\u003eThis is the kind of knife you buy when you want performance over hype.\u003c\/em\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003ch2 data-end=\"836\" data-start=\"815\" data-section-id=\"14nfwon\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong data-end=\"836\" data-start=\"818\"\u003eWhy this works\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cul data-start=\"1320\" data-end=\"1543\"\u003e\n\u003cli data-section-id=\"14aj45c\" data-start=\"1320\" data-end=\"1368\"\u003eVG10 core steel for excellent edge retention\u003c\/li\u003e\n\u003cli data-section-id=\"942uhe\" data-start=\"1369\" data-end=\"1422\"\u003eStainless clad for durability and low maintenance\u003c\/li\u003e\n\u003cli data-section-id=\"35nh4\" data-start=\"1423\" data-end=\"1466\"\u003eThin grind for clean, efficient cutting\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli data-section-id=\"rw8pph\" data-start=\"1501\" data-end=\"1543\"\u003eOutstanding price-to-performance ratio\u003c\/li\u003e\n\u003cli data-section-id=\"rw8pph\" data-start=\"1501\" data-end=\"1543\"\u003eWidely regarded as one of the best entry points into Japanese knives\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003cp data-start=\"140\" data-end=\"170\"\u003e\u003cbr\u003eAt the core is VG10 stainless steel, hardened to hold a sharp edge significantly longer than typical Western knives. It takes a fine edge, stays sharp through real use, and is still tough enough for a busy home kitchen or professional work.\u003cbr\u003e\u003cbr\u003eThe construction is straightforward and purposeful: a VG10 core clad in softer stainless steel for durability, with a comfortable handle that’s easy to control. It’s not flashy, but that’s the point—everything is there to make the knife cut well and last.\u003cbr\u003e\u003cbr\u003eIn use, you’ll notice the difference straight away. Thinner behind the edge than most Western knives, it moves through ingredients cleanly with less resistance. Vegetables, proteins, herbs—it just does the job properly.\u003cbr\u003e\u003cbr\u003eWhether it’s your first Japanese chef knife or a reliable daily driver, Tojiro delivers where it counts.\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch2 data-end=\"1746\" data-start=\"1727\" data-section-id=\"nqyzyx\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong data-end=\"1746\" data-start=\"1730\"\u003e\u003cem\u003e\u003cstrong\u003eLeigh’s 2 cents:\u003c\/strong\u003e\u003c\/em\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003eBeautiful knives at very reasonable prices. I call these “the bottom of the top”—they use high-quality materials and solid heat treatment, without the premium price tag.\u003c\/p\u003e\n\u003cp data-start=\"2154\" data-end=\"2287\"\u003eThe only real downside? They’re not the most visually exciting knives out there. But at this price, that’s a pretty easy trade-off.\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch2 data-end=\"1746\" data-start=\"1727\" data-section-id=\"nqyzyx\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong data-end=\"1746\" data-start=\"1730\"\u003eWho it’s for\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp data-start=\"2154\" data-end=\"2287\"\u003eI recommend these to anyone—from home cooks to apprentice chefs and professionals—who wants a reliable knife that just performs.\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch2 data-end=\"1746\" data-start=\"1727\" data-section-id=\"nqyzyx\"\u003e\u003cstrong data-start=\"2424\" data-end=\"2442\"\u003eSpecifications\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cul data-end=\"2739\" data-start=\"2443\"\u003e\n\u003cli data-end=\"2460\" data-start=\"2443\" data-section-id=\"uis824\"\u003eBrand: Tojiro\u003c\/li\u003e\n\u003cli data-end=\"2460\" data-start=\"2443\" data-section-id=\"uis824\"\u003eSKU: F-805\u003c\/li\u003e\n\u003cli data-end=\"2497\" data-start=\"2461\" data-section-id=\"eq9d24\"\u003eSteel: VG10 core, stainless clad\u003c\/li\u003e\n\u003cli data-end=\"2518\" data-start=\"2498\" data-section-id=\"tsefk1\"\u003eFinish: Polished\u003c\/li\u003e\n\u003cli data-end=\"2542\" data-start=\"2519\" data-section-id=\"177jtmb\"\u003eBlade length: 240mm\u003c\/li\u003e\n\u003cli data-end=\"2569\" data-start=\"2543\" data-section-id=\"10qgtbg\"\u003eBlade thickness: 2.14mm\u003c\/li\u003e\n\u003cli data-end=\"2595\" data-start=\"2570\" data-section-id=\"nn7won\"\u003eOverall length: 370mm\u003c\/li\u003e\n\u003cli data-end=\"2618\" data-start=\"2596\" data-section-id=\"1eoon43\"\u003eBlade height: 35mm\u003c\/li\u003e\n\u003cli data-end=\"2635\" data-start=\"2619\" data-section-id=\"tibnwo\"\u003eWeight: 200g\u003c\/li\u003e\n\u003cli data-end=\"2656\" data-start=\"2636\" data-section-id=\"10a29i1\"\u003eHardness: 60 HRC\u003c\/li\u003e\n\u003cli data-end=\"2674\" data-start=\"2657\" data-section-id=\"k0opmn\"\u003eBevel: Double\u003c\/li\u003e\n\u003cli data-end=\"2739\" data-start=\"2675\" data-section-id=\"n9jjez\"\u003eHandle: Western-style, made from a recycled timber composite\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Tojiro","offers":[{"title":"Default Title","offer_id":43162674954481,"sku":"F-805","price":164.99,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0653\/3975\/2689\/files\/Tojirosujihiki240mm_01_webp.webp?v=1715061646"},{"product_id":"tojiro-togrip-knife-sharpening-guide","title":"Tojiro TOGRIP Knife Sharpening Guide","description":"\u003ch2\u003eTojiro Togrip Knife Sharpening Guide Clip\u003c\/h2\u003e\n\u003cp\u003eThe Tojiro Togrip is a simple sharpening guide designed to help you hold a consistent angle when sharpening on a whetstone.\u003c\/p\u003e\n\u003cp\u003eIt is a good starting point if you are new to freehand sharpening, struggling to keep a steady angle, or not sure where to begin.\u003c\/p\u003e\n\u003cp\u003eThis updated version has \u003cstrong\u003etwo sharpening slots\u003c\/strong\u003e — one for smaller knives and one for larger kitchen knives.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch2\u003eQuick Points\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003eHelps maintain a consistent sharpening angle\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eUseful for beginners learning whetstone sharpening\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eTwo slots for different knife sizes\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eHelps build muscle memory for freehand sharpening\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eSimple clip-on design\u003cbr\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eNot suitable for single bevel knives\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch2\u003eWhy This Works\u003c\/h2\u003e\n\u003cp\u003eOne of the hardest parts of sharpening is holding the knife at a consistent angle.\u003c\/p\u003e\n\u003cp\u003eThe Tojiro Togrip clips onto the spine of the knife and helps guide the blade position while you sharpen. This makes it easier to understand the angle and build confidence on the stone.\u003c\/p\u003e\n\u003cp\u003eIt will not replace proper technique, but it can make the learning process much easier.\u003c\/p\u003e\n\u003cp\u003eWith practice, you should be able to move towards freehand sharpening without relying on the guide.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch2\u003eReal Use\u003c\/h2\u003e\n\u003cp\u003eUse the small slot for smaller knives like petty knives.\u003c\/p\u003e\n\u003cp\u003eUse the larger slot for normal kitchen knives such as:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003eChef knives\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eGyuto\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eSantoku\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eNakiri\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eUtility knives\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThis is especially useful for home cooks or beginners who have just bought their first whetstone and want more confidence getting started.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch2\u003eImportant Notes\u003c\/h2\u003e\n\u003cp\u003eThis guide is designed for \u003cstrong\u003edouble bevel knives only\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003eIt is \u003cstrong\u003enot suitable for single bevel Japanese knives\u003c\/strong\u003e such as yanagiba, deba or traditional sashimi knives.\u003c\/p\u003e\n\u003cp\u003eThe clip may mark or scratch some blades where it attaches. If you are worried about scratches, apply a small piece of masking tape to the spine of the knife before attaching the guide.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch2\u003eLeigh’s 2 Cents\u003c\/h2\u003e\n\u003cp\u003eI still recommend learning to sharpen freehand, but this is a useful tool if you are just starting out.\u003c\/p\u003e\n\u003cp\u003eKeeping a consistent angle is what most beginners struggle with. The Togrip gives you a reference point and helps build the muscle memory needed for better sharpening.\u003c\/p\u003e\n\u003cp\u003eIt is not magic, and it will not fix every sharpening mistake, but it can make the first few sessions on a whetstone much less frustrating.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch2\u003eSpecifications\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003eBrand: Tojiro\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003eSKU: F-441\u003cbr\u003e\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eProduct type: Knife sharpening angle guide\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eMaterial: Ceramic \/ PP resin\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eDimensions: 80mm x 35mm x 20mm\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eWeight: 25g\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eBevel: Double bevel knives only\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eSuitable for: Petty knives, chef knives, santoku, gyuto and similar double bevel knives\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eNot suitable for: Single bevel knives\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Tojiro","offers":[{"title":"Default Title","offer_id":43162877395185,"sku":"TOR-knifeclip TF-441","price":24.99,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0653\/3975\/2689\/files\/Togrip.webp?v=1692240002"},{"product_id":"tojiro-gyuto-chefs-knife-180mm-dp3-series","title":"Tojiro Gyuto (Chefs Knife) 180mm DP3 Series","description":"\u003ch2 data-end=\"836\" data-start=\"815\" data-section-id=\"14nfwon\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong data-end=\"836\" data-start=\"818\"\u003e\u003cstrong data-start=\"140\" data-end=\"170\"\u003eTojiro VG10 Japanese Knife \u003c\/strong\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp data-start=\"140\" data-end=\"170\"\u003eIf you’re looking for a proper Japanese knife without spending a fortune, this is it. Tojiro’s VG10 range is widely regarded as one of the best entry points into Japanese kitchen knives—simple, well-made, and built to perform.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003cem\u003eThis is the kind of knife you buy when you want performance over hype.\u003c\/em\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003ch2 data-end=\"836\" data-start=\"815\" data-section-id=\"14nfwon\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong data-end=\"836\" data-start=\"818\"\u003eWhy this works\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cul data-start=\"1320\" data-end=\"1543\"\u003e\n\u003cli data-section-id=\"14aj45c\" data-start=\"1320\" data-end=\"1368\"\u003eVG10 core steel for excellent edge retention\u003c\/li\u003e\n\u003cli data-section-id=\"942uhe\" data-start=\"1369\" data-end=\"1422\"\u003eStainless clad for durability and low maintenance\u003c\/li\u003e\n\u003cli data-section-id=\"35nh4\" data-start=\"1423\" data-end=\"1466\"\u003eThin grind for clean, efficient cutting\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli data-section-id=\"rw8pph\" data-start=\"1501\" data-end=\"1543\"\u003eOutstanding price-to-performance ratio\u003c\/li\u003e\n\u003cli data-section-id=\"rw8pph\" data-start=\"1501\" data-end=\"1543\"\u003eWidely regarded as one of the best entry points into Japanese knives\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003cp data-start=\"140\" data-end=\"170\"\u003e\u003cbr\u003eAt the core is VG10 stainless steel, hardened to hold a sharp edge significantly longer than typical Western knives. It takes a fine edge, stays sharp through real use, and is still tough enough for a busy home kitchen or professional work.\u003cbr\u003e\u003cbr\u003eThe construction is straightforward and purposeful: a VG10 core clad in softer stainless steel for durability, with a comfortable handle that’s easy to control. It’s not flashy, but that’s the point—everything is there to make the knife cut well and last.\u003cbr\u003e\u003cbr\u003eIn use, you’ll notice the difference straight away. Thinner behind the edge than most Western knives, it moves through ingredients cleanly with less resistance. Vegetables, proteins, herbs—it just does the job properly.\u003cbr\u003e\u003cbr\u003eWhether it’s your first Japanese chef knife or a reliable daily driver, Tojiro delivers where it counts.\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch2 data-end=\"1746\" data-start=\"1727\" data-section-id=\"nqyzyx\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong data-end=\"1746\" data-start=\"1730\"\u003e\u003cem\u003e\u003cstrong\u003eLeigh’s 2 cents:\u003c\/strong\u003e\u003c\/em\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003eBeautiful knives at very reasonable prices. I call these “the bottom of the top”—they use high-quality materials and solid heat treatment, without the premium price tag.\u003c\/p\u003e\n\u003cp data-start=\"2154\" data-end=\"2287\"\u003eThe only real downside? They’re not the most visually exciting knives out there. But at this price, that’s a pretty easy trade-off.\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch2 data-end=\"1746\" data-start=\"1727\" data-section-id=\"nqyzyx\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong data-end=\"1746\" data-start=\"1730\"\u003eWho it’s for\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp data-start=\"2154\" data-end=\"2287\"\u003eI recommend these to anyone—from home cooks to apprentice chefs and professionals—who wants a reliable knife that just performs.\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch2 data-section-id=\"nqyzyx\" data-start=\"1727\" data-end=\"1746\"\u003e\u003cstrong data-end=\"2442\" data-start=\"2424\"\u003eSpecifications\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cul data-end=\"2739\" data-start=\"2443\"\u003e\n\u003cli data-end=\"2460\" data-start=\"2443\" data-section-id=\"uis824\"\u003eBrand: Tojiro\u003c\/li\u003e\n\u003cli data-end=\"2460\" data-start=\"2443\" data-section-id=\"uis824\"\u003eSKU: F-807\u003c\/li\u003e\n\u003cli data-end=\"2497\" data-start=\"2461\" data-section-id=\"eq9d24\"\u003eSteel: VG10 core, stainless clad\u003c\/li\u003e\n\u003cli data-end=\"2518\" data-start=\"2498\" data-section-id=\"tsefk1\"\u003eFinish: Polished\u003c\/li\u003e\n\u003cli data-end=\"2542\" data-start=\"2519\" data-section-id=\"177jtmb\"\u003eBlade length: 180mm\u003c\/li\u003e\n\u003cli data-end=\"2569\" data-start=\"2543\" data-section-id=\"10qgtbg\"\u003eBlade thickness: 1.9mm\u003c\/li\u003e\n\u003cli data-end=\"2595\" data-start=\"2570\" data-section-id=\"nn7won\"\u003eOverall length: 308mm\u003c\/li\u003e\n\u003cli data-end=\"2618\" data-start=\"2596\" data-section-id=\"1eoon43\"\u003eBlade height: 44mm\u003c\/li\u003e\n\u003cli data-end=\"2635\" data-start=\"2619\" data-section-id=\"tibnwo\"\u003eWeight: 182g\u003c\/li\u003e\n\u003cli data-end=\"2656\" data-start=\"2636\" data-section-id=\"10a29i1\"\u003eHardness: 60 HRC\u003c\/li\u003e\n\u003cli data-end=\"2674\" data-start=\"2657\" data-section-id=\"k0opmn\"\u003eBevel: Double\u003c\/li\u003e\n\u003cli data-end=\"2739\" data-start=\"2675\" data-section-id=\"n9jjez\"\u003eHandle: Western-style, made from a recycled timber composite\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Tojiro","offers":[{"title":"Default Title","offer_id":43162887717105,"sku":"Tojiro TF-807","price":129.99,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0653\/3975\/2689\/files\/Tojiro180mmgyuto.webp?v=1700616690"},{"product_id":"ohishi-gyuto-chefs-knife-blue-steel-2-kuro-210mm","title":"Ohishi Gyuto (Chefs Knife) Blue Steel #2, Kuro, 210mm","description":"\u003ch2\u003e\u003cspan\u003eOhishi Blue #2 Kuro Gyuto 210mm – Handmade Japanese Knife\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eHandmade in Sanjo, Japan by Tadafusa. Some of the best-value handmade Japanese knives I've ever used.\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe Ohishi Blue #2 Kuro range delivers incredible cutting performance without the expensive handmade price tag.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eMade with Aogami (Blue) #2 carbon steel and stainless cladding, these knives offer excellent sharpness, edge retention and easier maintenance than fully reactive carbon steel.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThin behind the edge with almost laser-like cutting performance, yet built like a proper kitchen workhorse.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eAt around $200–$300 AUD, the performance is ridiculous for the money.\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003ch2\u003e\u003cspan\u003eQuick Points\u003c\/span\u003e\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan\u003eHandmade in Sanjo, Japan by Tadafusa\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eAogami \/ Blue #2 carbon steel core\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eStainless clad for easier maintenance\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eExcellent sharpness and edge retention\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eLaser-ish cutting with workhorse construction\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eGreat first carbon steel Japanese knife\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eRosewood D-shaped handle (right-handed)\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch2\u003e\u003cspan\u003eWhy This Works\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eBlue #2 is an excellent Japanese carbon steel, known for taking a fine edge, strong edge retention and easy sharpening.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe stainless steel cladding protects the outer blade faces, while the exposed carbon steel cutting edge delivers the performance people love about traditional Japanese knives.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe edge can still patina or rust if neglected, but maintenance is much easier than with a fully reactive blade.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eThe grind is the real standout.\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThese knives are incredibly thin behind the edge, cutting through food with very little resistance.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThey also have substantial construction around the handle and neck, unlike many mass-produced knives near this price.\u003c\/span\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003ch2\u003e\u003cspan\u003eReal Use\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eThe Ohishi Blue #2 Kuro Gyuto is ideal for anyone wanting a \u003c\/span\u003ereal handmade carbon steel Japanese knife\u003cspan\u003e without going fully reactive.\u003cbr\u003e\u003cbr\u003eThe Gyuto, or Japanese chef knife, is a multipurpose knife and is considered to be one of the most versatile Japanese knives for chefs and home cooks. A Gyuto can be used to do a large range of tasks, such as slicing, dicing, and mincing.\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003ePerfect for:\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan\u003eVegetables and herbs\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eBoneless meats\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eFish\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eFruit\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eGeneral home and professional prep\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan\u003e\u003cbr\u003eIt has the cutting feel of a much more expensive Japanese knife, while remaining practical enough for everyday use.\u003c\/span\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003ch2\u003e\u003cspan\u003eWho It's For\u003c\/span\u003e\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan\u003eFirst-time carbon steel knife buyers\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eProfessional chefs wanting excellent value\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eHome cooks upgrading from entry-level knives\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eAnyone wanting handmade Japanese performance\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eCooks comfortable maintaining a carbon steel edge\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch2\u003e\u003cspan\u003ePros\u003c\/span\u003e\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan\u003eExceptional performance for the money\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eHandmade by Tadafusa\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eExcellent Blue #2 carbon steel\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eStainless clad for easier maintenance\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eThin behind the edge\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eSharpens well\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eBeautiful traditional Kuro finish\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eStrong construction around the handle\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch2\u003e\u003cspan\u003eCons\u003c\/span\u003e\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan\u003eCarbon steel edge can rust or patina\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eHard steel can chip if misused\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eRight-handed D-shaped handle\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eHandmade finish can vary\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eLimited availability\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eNot the most visually striking knife\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch2\u003e\u003cspan\u003eLeigh's 2 Cents\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eTadafusa makes some of the best-value Japanese knives on the market. Period.\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eI own several Ohishi knives myself, and they remain some of my favourites.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe cutting performance is ridiculous. These knives genuinely cut like knives costing $600 or more, yet sell for a fraction of that.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThey have that laser-like cutting feel through food, but still feel like a real kitchen workhorse.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFor someone wanting their first handmade carbon steel Japanese knife, I struggle to recommend anything better for the money.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eOne of my favourite ranges and consistently loved by customers.\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eCannot. Recommend. Enough.\u003c\/span\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003ch2\u003e\u003cspan\u003eKnife Care\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eThe outer cladding is stainless, but the exposed Blue #2 cutting edge is reactive.\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan\u003eWash and dry immediately after use\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eExpect a natural patina along the cutting edge\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eAvoid bones, frozen food and twisting cuts\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eNever use a dishwasher\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eApply knife oil before long storage\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eAvoid abrasive cleaners on the Kuro finish\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch2\u003e\u003cspan\u003eSpecifications\u003c\/span\u003e\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan\u003eBrand: Ohishi\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eMaker: Tadafusa (blade)\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eRegion: Sanjo, Niigata, Japan\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eKnife type: Santoku (All purpose Knife)\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eSteel: Aogami \/ Blue #2 carbon steel\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eCladding: Stainless steel\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eFinish: Kuro (black) \/ Tsuchime (hammered)\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eBlade length: 213mm\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eBlade thickness: 4.0mm at handle \/ 2.0mm near tip\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eOverall length: 370mm\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eBlade height: 47mm\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eWeight: 185g\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eHardness: 62–63 HRC\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eBevel: Double\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eHandle: D-shaped rosewood (right-handed)\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cem\u003e\u003cspan\u003eThese are handmade Japanese knives. Small variations in finish, grind and measurements are normal.\u003c\/span\u003e\u003c\/em\u003e\u003c\/p\u003e","brand":"Ohishi - Tadafusa","offers":[{"title":"Default Title","offer_id":43162930217201,"sku":"OTGY210AT","price":239.99,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0653\/3975\/2689\/files\/OhishiKurogyuto210mm.webp?v=1721899862"},{"product_id":"ohishi-petty-utility-knife-135mm-ginsan","title":"Ohishi Petty (Utility Knife) 135mm, Ginsan","description":"\u003ch2\u003e\u003cspan\u003eOhishi Ginsan Western Handle Knives\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThe Ohishi Ginsan range is where \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003etraditional Japanese blade performance meets modern, low-maintenance convenience\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eHandcrafted in Japan and produced under the renowned \u003c\/span\u003e\u003cspan\u003eHokiyama Cutlery\u003c\/span\u003e\u003cspan\u003e, this series is built around \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003eGinsan (Silver 3) steel\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e — one of the most refined stainless steels used in Japanese knife making.\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv\u003e\u003chr\u003e\u003c\/div\u003e\n\u003ch3\u003e\u003cspan\u003eWhy Choose Ginsan Steel?\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eGinsan is often described as the perfect balance between \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003ecarbon steel performance and stainless steel practicality\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cul data-spread=\"false\"\u003e\n\u003cli\u003e\n\u003cstrong\u003e\u003cspan\u003eRazor-sharp edge\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e with a fine grain structure\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e\u003cspan\u003eExcellent edge retention\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e for daily use\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e\u003cspan\u003eHigh corrosion resistance\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e (no need to baby your knife too much)\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e\u003cspan\u003eEasy to sharpen\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e, similar feel to traditional carbon steel\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eIn short: \u003c\/span\u003e\u003cspan\u003eYou get the cutting feel of a high-end carbon knife — without the maintenance.\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv\u003e\u003chr\u003e\u003c\/div\u003e\n\u003ch3\u003e\u003cspan\u003eBuilt for Real Kitchens\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eEach blade features:\u003c\/span\u003e\u003c\/p\u003e\n\u003cul data-spread=\"false\"\u003e\n\u003cli\u003e\n\u003cstrong\u003e\u003cspan\u003eGinsan core steel (HRC ~61)\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e for long-lasting sharpness\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e\u003cspan\u003eStainless steel cladding\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e for durability and rust resistance \u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e\u003cspan\u003eNashiji (pear skin) finish\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e for a refined, traditional lool\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e\u003cspan\u003eDouble bevel edge\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e for versatility\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThese are true \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003eworkhorse knives\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e — tough enough for professional kitchens, but refined enough for precision work. Just make sure you read the care instructions and don't use the knife as a hammer!\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv\u003e\u003chr\u003e\u003c\/div\u003e\n\u003ch3\u003e\u003cspan\u003eWestern Handle Comfort\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThe western (yo) handle design offers:\u003c\/span\u003e\u003c\/p\u003e\n\u003cul data-spread=\"false\"\u003e\n\u003cli\u003e\u003cspan\u003eFamiliar feel for chefs used to European knives including weight and balance\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e\u003cspan\u003eFull tang, triple-riveted construction\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e for strength and balance\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eDurable pakkawood handle resistant to moisture and wear \u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eIdeal if you want Japanese performance with a more western grip.\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv\u003e\u003chr\u003e\u003c\/div\u003e\n\u003ch3\u003e\u003cspan\u003eWho These Are For\u003c\/span\u003e\u003c\/h3\u003e\n\u003cul data-spread=\"false\"\u003e\n\u003cli\u003e\n\u003cspan\u003eChefs who want \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003elow-maintenance Japanese steel\u003c\/span\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eHome cooks upgrading from German knives\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eAnyone wanting a \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003ereliable daily driver\u003c\/span\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eThose who love sharpness — but don’t want the hassle of carbon steel!\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cb\u003e\u003cbr\u003e\u003cem\u003eLeigh’s 2 cents: \u003c\/em\u003e\u003c\/b\u003e\u003c\/strong\u003e\u003cem\u003eThis is a great workhorse.\u003cbr\u003eEasy to care for and maintain. Great cutting power but still a workhorse.\u003cbr\u003ePerfect for a busy kitchen.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eIf you prefer a Japanese style handle check out \u003ca href=\"https:\/\/www.thebladerunner.com.au\/collections\/hitohira-s3\"\u003eHitohira S3 series\u003c\/a\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cb\u003eSteel: Ginsan (Silver 3)\u003cbr\u003eFinish: Nashiji (Meaning: pear’s skin. Rough look cladding)\u003cbr\u003eBlade length: 135mm\u003cbr\u003eBlade thickness: 2.0mm\u003cbr\u003eOverall length: 240mm\u003cbr\u003eBlade Height: 28mm\u003cbr\u003eWeight: 92g\u003cbr\u003eRHC: 61\u003cbr\u003eBevel: Double\u003cbr\u003eHandle: Western (Pakka Wood)\u003c\/b\u003e\u003c\/strong\u003e\u003c\/p\u003e","brand":"Ohishi","offers":[{"title":"Default Title","offer_id":43162950140145,"sku":"OSPE135GI","price":169.99,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0653\/3975\/2689\/products\/insta-Ohishi-Ginsan-petty-135mm.jpg?v=1660824998"},{"product_id":"tadafusa-gyuto-chefs-knife-blue-steel-2-240mm","title":"Tadafusa Gyuto (Chefs Knife) Blue Steel #2, 240mm","description":"\u003ch2\u003eTadafusa Gyuto (Chefs Knife) Blue Steel #2, 240mm:\u003c\/h2\u003e\n\u003cp\u003eTadafusa knives are made in Sanjo, Japan with over 60 years of experience in handmade knife making.\u003cbr\u003eOne of Tadafusa’s standout features their ability to blend handmade techniques and mass production without sacrificing quality, resulting in amazing cutting performance without the \"handmade\" price tag. With unmatched cutting performance in their price range, making them a beautiful and functional addition to any kitchen.\u003cbr\u003e\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cb\u003eAbout the Blade: \u003c\/b\u003eThe heat treatment is very impressive on Tadafusa knives.\u003cbr\u003eTadafusa knives hold an amazing edge and cut like a $500 knife.\u003cbr\u003eThis knife is not a laser. (Lasers are super thin and can be very brittle.)\u003cbr\u003eIt's not a workhorse either. (Workhorses tend to be a little thicker behind the edge.)\u003cbr\u003e\u003cbr\u003eThe performance on this knife is exceptional considering its durability for a Japanese knife.\u003cbr\u003e\u003ci\u003eNow I'm not saying, \"go and cut bones or open tins with this knife,\"\u003cbr\u003ebut compared to other knives with similar performance Tadafusa knives are a lot more durable.\u003c\/i\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eStainless steel is regarded by many as not ideal for holding an edge and sharpness. (subject to debate)\u003cbr\u003eA lot of the prized Japanese steels lack stainless steel. They have little corrosion resistance and may rust easily if mistreated.\u003cbr\u003eThis knife is stainless clad but still has a blue steel #2 carbon core meaning you get the best of both worlds.\u003cbr\u003eA High carbon cutting edge and some corrosion resistance on the outside.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cb\u003eAbout the handle:\u003c\/b\u003e The handle is an elegant hybrid made from walnut wood. It is not Japanese style, yet not western.\u003cbr\u003eThis knife has a bolster which provides a little extra weight when compared with traditional Japanese handles. \u003ci\u003e\u003cbr\u003e*The core steel in this knife is subject to corrosion, so be sure to follow knife care instructions to help avoid surface rust.\u003c\/i\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003cb\u003eLeigh’s 2 cents: \u003cbr\u003eTadafusa are my #1 recommendation for Professional chefs or home cooks.\u003cbr\u003eIf performance to price is concerned, these are the sweet spot. \u003cbr\u003eI've used these knives for years not and they are extremely impressive.\u003cbr\u003eI personally have 4 knives by Tadafusa as of July '25 in my collection.\u003cbr\u003e\u003cbr\u003e\u003c\/b\u003e*The core steel will darken over time (patina) with use. Please read the Care instructions provided.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSteel: Blue #2 (Aogami), Stainless Clad\u003cbr\u003eFinish: \u003cstrong\u003eNashiji (Means pear's skin. Rough look cladding)\u003c\/strong\u003e\u003c\/b\u003e\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003e\u003cb\u003e\u003c\/b\u003e\u003cb\u003eBlade length: 242mm\u003c\/b\u003e\u003cbr\u003e\u003cstrong\u003e\u003cb\u003eBlade thickness: 4.2mm@ handle, 2.0mm@ tip\u003c\/b\u003e\u003c\/strong\u003e\u003cbr\u003e\u003cb\u003eOverall length: 382mm\u003c\/b\u003e\u003cbr\u003e\u003cb\u003eBlade Height: 49mm\u003c\/b\u003e\u003cbr\u003e\u003cb\u003eWeight: 215g\u003c\/b\u003e\u003cbr\u003e\u003cb\u003eRHC: 63\u003c\/b\u003e\u003cbr\u003e\u003cb\u003eBevel: Double\u003c\/b\u003e\u003cbr\u003e\u003cb\u003eHandle: Walnut wood (Hybird handle) Right or left-handed \u003c\/b\u003e\u003c\/p\u003e","brand":"Tadafusa","offers":[{"title":"Default Title","offer_id":43162963017969,"sku":"TFGY240NW","price":299.99,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0653\/3975\/2689\/files\/TadafusaGyuto240mm.01web.webp?v=1770165780"},{"product_id":"akifusa-gyuto-chefs-knife-210mm-super-blue-steel-suminagashi","title":"Akifusa Gyuto (Chefs Knife) 210mm, Super Blue Steel, Suminagashi","description":"\u003ch2\u003e\u003cspan\u003eAkifusa Gyuto 210mm – Aogami Super Suminagashi Kuro Tsuchime\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eFully handmade by \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003eNao Yamamoto\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e, this Akifusa 210mm Gyuto combines serious cutting performance with one of the most distinctive finishes in the range.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe blade uses an \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003eAogami Super carbon steel core with carbon steel Suminagashi cladding\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e. There is no stainless steel in this blade.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe deep kuro blacksmith finish and hammered tsuchime texture give every knife its own handmade character. No two are exactly the same.\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv\u003e\u003chr\u003e\u003c\/div\u003e\n\u003ch2\u003e\u003cspan\u003eQuick Points\u003c\/span\u003e\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cspan\u003eFully handmade by Nao Yamamoto\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cspan\u003eAogami Super carbon steel core\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cspan\u003eFully reactive carbon steel cladding\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cspan\u003eExcellent sharpness and edge retention\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cspan\u003eSuminagashi layered pattern\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cspan\u003eDeep kuro blacksmith finish\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cspan\u003eHammered tsuchime texture\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cspan\u003eVersatile 210mm Japanese chef knife\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cspan\u003eRosewood D-shaped handle (right-handed)\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cdiv\u003e\u003chr\u003e\u003c\/div\u003e\n\u003ch2\u003e\u003cspan\u003eWhy This Works\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eAogami Super is one of Japan's most highly regarded carbon steels.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIt takes an extremely fine edge, holds it exceptionally well, and remains relatively easy to sharpen.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eBecause both the core and cladding are carbon steel, the entire blade is reactive. It will develop a patina and can rust if left wet or dirty.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe trade-off is genuine carbon steel cutting feel, easy sharpening and excellent edge performance.\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv\u003e\u003chr\u003e\u003c\/div\u003e\n\u003ch2\u003e\u003cspan\u003eReal Use\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eThe 210mm Gyuto is a versatile Japanese chef knife, designed to handle most everyday kitchen prep.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003ePerfect for:\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cspan\u003eVegetables and herbs\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cspan\u003eBoneless meats\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cspan\u003eFish\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cspan\u003eFruit\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cspan\u003eSlicing, dicing and mincing\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cspan\u003eHome and professional kitchen prep\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan\u003eThe thin grind and Aogami Super edge deliver outstanding cutting performance, making this an excellent main knife for serious everyday use.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eA proper handmade Japanese workhorse with exceptional sharpness and edge retention.\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv\u003e\u003chr\u003e\u003c\/div\u003e\n\u003ch2\u003e\u003cspan\u003eWho It's For\u003c\/span\u003e\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cspan\u003eProfessional chefs wanting a high-performance main knife\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cspan\u003eExperienced home cooks upgrading to handmade Japanese knives\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cspan\u003eCooks comfortable with carbon steel care\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cspan\u003eAnyone wanting excellent edge retention and cutting performance\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cspan\u003eCollectors who appreciate traditional Japanese craftsmanship\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cspan\u003eRight-handed users who prefer a D-shaped handle\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cdiv\u003e\u003chr\u003e\u003c\/div\u003e\n\u003ch2\u003e\u003cspan\u003ePros\u003c\/span\u003e\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cspan\u003eExtremely sharp\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cspan\u003eExceptional edge retention\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cspan\u003eEasy to sharpen for a high-performance steel\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cspan\u003eFully handmade by Nao Yamamoto\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cspan\u003eVersatile 210mm Gyuto profile\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cspan\u003eDistinctive Suminagashi, kuro and tsuchime finish\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cspan\u003eExcellent cutting performance\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cdiv\u003e\u003chr\u003e\u003c\/div\u003e\n\u003ch2\u003e\u003cspan\u003eCons\u003c\/span\u003e\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cspan\u003eEntire blade is reactive carbon steel\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cspan\u003eCan rust if left wet or dirty\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cspan\u003eWill develop a patina across the blade\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cspan\u003eHard steel can chip if misused\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cspan\u003eRight-handed D-shaped handle (sorry left handers)\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cspan\u003eAbrasive cleaners can damage the kuro finish\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cdiv\u003e\u003chr\u003e\u003c\/div\u003e\n\u003ch2\u003e\u003cspan\u003eLeigh's 2 Cents\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eThis is a REAL full-carbon Japanese chef knife.\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eYou get the sharpness, edge retention and sharpening feel people chase in carbon steel, but you also need to look after it properly.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe 210mm Gyuto is one of the most practical knife sizes for professional kitchens and serious home cooks. It has enough blade length for larger prep jobs without feeling oversized.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eNao's deep kuro finish is one of the darkest I've seen, and the layered Suminagashi cladding gives every blade real handmade character.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFor anyone wanting a proper handmade carbon steel chef knife with exceptional cutting performance, this is a seriously impressive knife.\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv\u003e\u003chr\u003e\u003c\/div\u003e\n\u003ch2\u003e\u003cspan\u003eKnife Care\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eThis knife is fully reactive.\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cspan\u003eWash and dry immediately after use\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cspan\u003eNever leave it wet or sitting in food\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cspan\u003eExpect the entire blade to develop a natural patina\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cspan\u003eApply knife oil before long periods of storage\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cspan\u003eAvoid bones, frozen food and twisting cuts\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cspan\u003eNever use steel wool or abrasive cleaners\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cspan\u003eDo not scrub away the kuro finish\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cdiv\u003e\u003chr\u003e\u003c\/div\u003e\n\u003ch2\u003e\u003cspan\u003eSpecifications\u003c\/span\u003e\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cspan\u003eBrand: Akifusa\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cspan\u003eBlacksmith: Nao Yamamoto\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cspan\u003eKnife type: Gyuto \/ Japanese Chef Knife\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cspan\u003eSteel: Aogami (Blue) Super carbon steel\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eCladding: Carbon steel Suminagashi\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cspan\u003eFinish: Kuro (black) \/ Tsuchime (hammered)\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cspan\u003eBlade length: 215mm\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cspan\u003eBlade thickness: 4.6mm above heel \/ 1.6mm near tip\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cspan\u003eOverall length: 370mm\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cspan\u003eBlade height: 52mm\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cspan\u003eWeight: 190g\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cspan\u003eHardness: 63 HRC\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cspan\u003eBevel: Double\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cspan\u003eHandle: D-shaped rosewood\u003c\/span\u003e - Right-handed\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cem\u003e\u003cspan\u003eFully handmade Japanese knives will vary slightly in finish, grind and dimensions. Natural patina and darkening of the reactive carbon steel are normal.\u003c\/span\u003e\u003c\/em\u003e\u003c\/p\u003e","brand":"Nao Yamamoto","offers":[{"title":"Default Title","offer_id":43162965770481,"sku":"AFGY210SB-S","price":384.99,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0653\/3975\/2689\/products\/insta.-Akifusa-Gyuto-210mm-Super-Blue-Steel-Suminagashi.jpg?v=1660826154"},{"product_id":"tojiro-knife-bag","title":"Tojiro Knife Bag – F-355","description":"\u003cp\u003eTojiro Knife Bag:\u003cbr\u003eA great cheap soft knife roll.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eImportant info:\u003c\/span\u003e\u003c\/strong\u003e\u003cbr\u003e\"Fits 8 knives\"\u003cem\u003e\u003cbr\u003eI would say it fits about 3-4 large and 2-3 small knives at maximum.\u003c\/em\u003e\u003cbr\u003e\u003cem\u003e270mm was the largest I found to work comfortably.\u003cbr\u003e\u003c\/em\u003e\u003cbr\u003eSKU: F-355\u003c\/p\u003e","brand":"thebladerunnernewcastle","offers":[{"title":"Default Title","offer_id":43162972520689,"sku":"TOJIRO-bag TF-355","price":69.99,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0653\/3975\/2689\/products\/insta.-Tojiro-knife-bag.jpg?v=1660826371"},{"product_id":"king-kds-combination-whetstone-1000-6000","title":"King KDS Combination Whetstone #1000\/ #6000","description":"\u003ch2 data-mce-fragment=\"1\"\u003eKing Whetstone are well known throughout the world.\u003c\/h2\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThe 1000 is a \"medium\" stone. Great for sharpening well maintained knives.\u003cbr data-mce-fragment=\"1\"\u003eIf you struggle to get a burr with the 1000 consider a lower grit stone.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThe 6000 is a \"polishing\" stone and is a great grit to finish a sharpening progression with.\u003cbr data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003eIf you want the extra edge I recommend a \u003ca href=\"https:\/\/www.thebladerunner.com.au\/collections\/leather-strop\"\u003eLeather strop.\u003c\/a\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003ch2 data-mce-fragment=\"1\"\u003eMost combination stones come in a 1000\/3000 setup.\u003cbr data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003eThe 1000\/6000 is more ideal in my opinion.\u003c\/em\u003e\n\u003c\/h2\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eCare Instructions\u003c\/span\u003e\u003c\/strong\u003e\u003cbr data-mce-fragment=\"1\"\u003eDoes need to be soaked in water before use?\u003cbr data-mce-fragment=\"1\"\u003eYes. 15-20 mins\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003e Details:\u003c\/b\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eBrand: King キングストーン\u003c\/b\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eOrigin: Japan\u003c\/b\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eLength: 200mm\u003c\/b\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eHeight: 66mm\u003c\/b\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eWidth: 36mm\u003c\/b\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eWeight: 956g\u003c\/b\u003e\u003c\/p\u003e","brand":"King","offers":[{"title":"Default Title","offer_id":43163048050929,"sku":"King1000\/6000","price":79.99,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0653\/3975\/2689\/files\/KINGKDS1000.6000KINGKDS1000.6000web1.webp?v=1706308224"},{"product_id":"shapton-professional-whetstone-120","title":"Shapton Professional Whetstone #120","description":"\u003cp data-mce-fragment=\"1\"\u003eNever pay for sharpening service again!\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eShapton Professional Whetstone #120 is a excellent quality stone at a awesome price!\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eThis is a very coarse stone. Use this stone to repair chips or reshape an edge\u003c\/strong\u003e.\u003cbr data-mce-fragment=\"1\"\u003eIf you haven't sharpened your knife in months then start here.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eBy far some of the best stones on the market with the most versatile case I've seen.\u003cbr data-mce-fragment=\"1\"\u003eThe whetstone comes in a plastic case that also doubles as a stand! Also the case draining holes in the bottom for drying, post sharpening session.\u003cbr data-mce-fragment=\"1\"\u003eAnother quality Japanese product with great design.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eCare Instructions\u003c\/span\u003e\u003c\/strong\u003e\u003cbr data-mce-fragment=\"1\"\u003eDo Shapton stones need to be soaked in water before use?\u003c\/p\u003e\n\u003cp class=\"inner\" data-mce-fragment=\"1\"\u003eNo, Shapton stones do not need to be soaked \u003cstrong data-mce-fragment=\"1\"\u003eexcept\u003c\/strong\u003e the very \u003cstrong data-mce-fragment=\"1\"\u003efirst time\u003c\/strong\u003e after purchase. Shapton dose recommend that on first use, you pre-soak the stone in water for five to six minutes to secure even smoother sharpening.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eBrand: Shapton\u003c\/b\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eOrigin: Japan\u003c\/b\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eLength: 210mm\u003c\/b\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eHeight: 15mm\u003c\/b\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eWidth: 70mm\u003c\/b\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eWeight: 668g\u003c\/b\u003e\u003c\/p\u003e","brand":"Shapton","offers":[{"title":"Default Title","offer_id":43163064172785,"sku":"Shapton120","price":84.99,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0653\/3975\/2689\/products\/120-wepb.webp?v=1660828830"},{"product_id":"naniwa-whetstone-set-1000-3000","title":"Naniwa Whetstone Set 1000\/3000","description":"\u003ch2\u003eNaniwa Whetstone Set 1000\/3000\u003c\/h2\u003e\n\u003cp\u003eIf you want a simple, budget-friendly sharpening setup for maintaining kitchen knives, this is a great place to start.\u003c\/p\u003e\n\u003cp\u003eThis set includes two separate Naniwa whetstones:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e1000 grit\u003c\/strong\u003e → your main sharpening stone\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e3000 grit\u003c\/strong\u003e → refines and finishes the edge\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eInstead of making one combination stone, Naniwa has done something smarter: two separate stones in one pack.\u003c\/p\u003e\n\u003cp\u003eYou also get a storage case that doubles as a sharpening stand and drying solution.\u003c\/p\u003e\n\u003cp\u003eSimple, practical, and better than most basic combination stones.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch2\u003eWhy this works\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003e1000 grit → the main sharpening stone for everyday sharpening\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e3000 grit → refines the edge for a smoother finish\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eTwo separate stones instead of one glued combination stone\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eIncludes storage case \/ sharpening stand\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eGreat value for beginners and home cooks\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eA good starting point if your knives are already in reasonable condition\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch2\u003eReal use\u003c\/h2\u003e\n\u003cp\u003eA 1000\/3000 setup is ideal for maintaining knives that are already in decent shape.\u003c\/p\u003e\n\u003cp\u003eThe 1000 grit does the main sharpening work, while the 3000 grit refines the edge and improves the final cutting feel.\u003c\/p\u003e\n\u003cp\u003eThis is a good option if you have newer knives, lightly dull knives, or you want a simple setup to maintain your edge at home.\u003c\/p\u003e\n\u003cp\u003eThe main limitation is that there is no coarse stone included.\u003c\/p\u003e\n\u003cp\u003eIf your knife is very blunt, chipped, damaged, or hasn’t been sharpened in years, a 1000 grit stone can take a long time to raise a burr. In that case, I recommend adding a coarse stone around 300–500 grit to make repairs and edge reshaping much easier.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch2\u003eWhy separate stones are better than most combination stones\u003c\/h2\u003e\n\u003cp\u003eCombination stones can be useful, but they do have drawbacks.\u003c\/p\u003e\n\u003cp\u003eBecause each side of a combination stone is a different grit, each side can wear at a different rate.\u003c\/p\u003e\n\u003cp\u003eThey also shouldn’t always be fully soaked, as the two sides can expand differently and may eventually crack or separate.\u003c\/p\u003e\n\u003cp\u003eThis Naniwa set avoids those issues by giving you two separate stones that are designed to work together.\u003c\/p\u003e\n\u003cp\u003eSame idea as a combination stone — but done properly.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch2\u003eWho it’s for\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003eHome cooks learning whetstone sharpening\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eFirst-time sharpeners with knives in reasonable condition\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003ePeople maintaining Japanese or Western kitchen knives\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eAnyone wanting a simple 1000\/3000 sharpening setup\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eCooks who don’t want to spend big on premium stones yet\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch2\u003eLeigh’s 2 cents\u003c\/h2\u003e\n\u003cp\u003eThis is a really smart budget sharpening setup.\u003c\/p\u003e\n\u003cp\u003eI like that Naniwa has kept the stones separate instead of making a standard combination stone. It gives you more flexibility, better drying, and avoids some of the common issues that come with glued combo stones.\u003c\/p\u003e\n\u003cp\u003eFor regular maintenance, 1000\/3000 makes sense.\u003c\/p\u003e\n\u003cp\u003eJust be aware: if your knife is properly blunt, old, chipped, or needs reshaping, I’d strongly recommend adding a coarse stone. A 1000 grit stone will get there eventually, but you’ll spend a lot more time trying to raise a burr.\u003c\/p\u003e\n\u003cp\u003eIf you want the bare minimum for maintaining knives, this set works.\u003c\/p\u003e\n\u003cp\u003eIf you want the better beginner setup for old blunt knives, go for the Naniwa \u003ca href=\"https:\/\/www.thebladerunner.com.au\/products\/naniwa-whetstone-set-220-1000-3000\"\u003e220\/1000\/3000\u003c\/a\u003e set instead.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch2\u003eImportant\u003c\/h2\u003e\n\u003cp\u003eAll whetstones wear unevenly over time and need flattening regularly.\u003c\/p\u003e\n\u003cp\u003eI strongly recommend adding a flattening stone or lapping plate alongside this setup.\u003c\/p\u003e\n\u003cp\u003eFlat stone = good sharpening.\u003c\/p\u003e\n\u003cp\u003eIf you’re new to sharpening, I also recommend using a \u003ca href=\"https:\/\/www.thebladerunner.com.au\/products\/tojiro-togrip-knife-sharpening-guide\"\u003eTojiro sharpening guide\u003c\/a\u003e to help with angle control.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch2\u003eWhat’s Included\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003eNaniwa 1000 grit whetstone\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eNaniwa 3000 grit whetstone\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eStorage case \/ sharpening stand\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eAlthough the included stand works well, I still recommend using a proper \u003ca href=\"https:\/\/www.thebladerunner.com.au\/collections\/stone-holder\"\u003esharpening station\u003c\/a\u003e or sink bridge for the best experience.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch2\u003eWho should buy the \u003ca href=\"https:\/\/www.thebladerunner.com.au\/products\/naniwa-whetstone-set-220-1000-3000\"\u003e220\/1000\/3000\u003c\/a\u003e set instead?\u003c\/h2\u003e\n\u003cp\u003eBuy this 1000\/3000 set if:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003eyour knives are already in reasonable condition\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eyou mainly want edge maintenance\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eyou want a simple and affordable starter setup\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eChoose the 220\/1000\/3000 set if:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003eyou’re learning on old knives\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eyour knives are very blunt\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eyou need to repair chips\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eyou want a more complete beginner sharpening setup\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch2\u003eCare Instructions\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003eSoak for about 15 minutes before use\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eDry after use\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eStore in a cool, dry place out of direct sunlight\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eFlatten regularly to avoid the stones becoming uneven\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch2\u003eSpecifications\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003eLength: 185mm\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eHeight: 14mm\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eWidth: 65mm\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eWeight: 939g\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Naniwa","offers":[{"title":"Default Title","offer_id":43163763114225,"sku":"Naniwa 1000\/3000","price":59.99,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0653\/3975\/2689\/products\/insta.Naniwa.1000.3000.jpg?v=1660843715"},{"product_id":"morihei-whetstone-hishiboshi-hi-series-8000","title":"Morihei Whetstone Hishiboshi (Hi) Series #8000","description":"\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe Morihei Whetstone, Hishiboshi (Hi) Series: is\u003c\/span\u003e made to\u003cspan\u003e \u003c\/span\u003e\u003cem\u003efeel\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003elike a\u003cspan data-mce-fragment=\"1\"\u003e natural stones and simulate the natural stone sharpening experience.\u003cbr\u003eMorihei stones leave a kasumi finish, as they tend to produce a very nice slurry while sharpening. The t\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eactile feedback while using these stones is exceptional providing a excellent overall sharpening experience.\u003cbr\u003e\u003c\/span\u003e\u003cbr\u003eThese are high performance synthetic stones have larger dimensions than the Shapton series and are regarded as professional stones.\u003c\/p\u003e\n\u003cp\u003eNO SOAKING REQUIRED! Just \"splash and go\".\u003c\/p\u003e\n\u003cp\u003e#8000 should be one of the last stones in your stone progression.\u003cbr data-mce-fragment=\"1\"\u003eUse this stone instead of a #6000 and\/or along with a #4000.\u003cbr data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eThis is a ultra fine polishing stone\u003c\/strong\u003e that will give your knife \"teeth\" and a reflective shine.\u003cbr\u003e\u003cem\u003eExample stone progression:\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/thebladerunnernewcastle.myshopify.com\/products\/morihei-whetstone-hishiboshi-hi-series-500\" title=\"#500 grit\"\u003e#500\u003c\/a\u003e--\u0026gt;\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/thebladerunnernewcastle.myshopify.com\/products\/morihei-whetstone-hishiboshi-hi-series-1000\" title=\"#1000\"\u003e#1000\u003c\/a\u003e\u003cspan\u003e \u003c\/span\u003e--\u0026gt;\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/thebladerunnernewcastle.myshopify.com\/products\/morihei-whetstone-hishiboshi-hi-series-6000\" title=\"#6000\"\u003e#6000\u003c\/a\u003e\u003cspan\u003e \u003c\/span\u003e--\u0026gt;\u003ca href=\"https:\/\/thebladerunnernewcastle.myshopify.com\/products\/morihei-whetstone-hishiboshi-hi-series-12000\" title=\"#12000\"\u003e#12000\u003c\/a\u003e +\/ \u003ca href=\"https:\/\/thebladerunnernewcastle.myshopify.com\/collections\/leather-strop\" title=\"Leather strop\"\u003eleather strop.\u003c\/a\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eAbout Morihei:\u003cbr\u003eMorihei is a knife and whetstone supplier located in Asakusabashi, Tokyo. They have been a part of the industry for over 100 years, including the predecessor of Morihei “Oguro-Morihei-Shouten“. At one point in time, more than 20 groups of blacksmiths and sharpeners were working exclusively under Morihei. They are one of the only companies in Japan with a long-standing history of relationships with blacksmiths and whetstone and natural stone makers that still exists today.\u003cbr\u003e\u003cbr\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003eLeigh’s 2 cents: \u003c\/em\u003e\u003c\/strong\u003e\u003cem data-mce-fragment=\"1\"\u003eMorihei Whetstones are a step up from the\u003cspan\u003e \u003c\/span\u003e\u003c\/em\u003e\u003cem data-mce-fragment=\"1\"\u003e\u003ca href=\"https:\/\/thebladerunnernewcastle.myshopify.com\/collections\/shapton\" title=\"Shapton Whetstones\" data-mce-fragment=\"1\" data-mce-href=\"https:\/\/thebladerunnernewcastle.myshopify.com\/collections\/shapton\" target=\"_blank\"\u003eShapton Whetstones\u003c\/a\u003e\u003cspan\u003e \u003c\/span\u003ein my opinion. Large dimensions made to last a long time.\u003cbr\u003eIf your looking for a set of stones that left a kasumi finish look no further.\u003cbr\u003e\u003cb\u003e\u003cbr\u003eBrand: Morihei\u003cbr\u003e\u003c\/b\u003e\u003c\/em\u003e\u003cb\u003eOrigin: Asakusabashi, Tokyo\u003c\/b\u003e\u003cbr\u003e\u003cb\u003eLength: 210mm\u003c\/b\u003e\u003cbr\u003e\u003cb\u003eHeight: 25mm\u003c\/b\u003e\u003cbr\u003e\u003cb\u003eWidth: 75mm\u003c\/b\u003e\u003cbr\u003e\u003cb\u003eWeight: 880g\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ciframe width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/51p-fXGOnlU\" title=\"YouTube video player\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture\" allowfullscreen=\"\"\u003e\u003c\/iframe\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Morihei","offers":[{"title":"Default Title","offer_id":43163803091185,"sku":"Morihei (Hi) #8000","price":189.99,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0653\/3975\/2689\/products\/Morihei8000.webp?v=1664960522"},{"product_id":"morihei-whetstone-hishiboshi-hi-series-6000","title":"Morihei Whetstone Hishiboshi (Hi) Series #6000","description":"\u003cbr\u003e\u003cbr\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe Morihei Whetstone, Hishiboshi (Hi) Series: is\u003c\/span\u003e made to\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003efeel\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003elike a\u003cspan data-mce-fragment=\"1\"\u003e natural stones and simulate the natural stone sharpening experience.\u003cbr data-mce-fragment=\"1\"\u003eMorihei stones leave a kasumi finish, as they tend to produce a very nice slurry while sharpening. The t\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eactile feedback while using these stones is exceptional providing a excellent overall sharpening experience.\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003eThese are high performance synthetic stones have larger dimensions than the Shapton series and are regarded as professional stones.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eNO SOAKING REQUIRED! Just \"splash and go\".\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e#6000 should be one of the last stones in your stone progression.\u003cbr\u003e\u003cstrong data-mce-fragment=\"1\"\u003eThis is a polishing stone\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003e that will give your knife \"teeth\" and a reflective shine.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003eExample stone progression:\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003ca title=\"#500 grit\" href=\"https:\/\/thebladerunnernewcastle.myshopify.com\/products\/morihei-whetstone-hishiboshi-hi-series-500\" data-mce-fragment=\"1\" data-mce-href=\"https:\/\/thebladerunnernewcastle.myshopify.com\/products\/morihei-whetstone-hishiboshi-hi-series-500\"\u003e#500\u003c\/a\u003e--\u0026gt;\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003ca title=\"#1000\" href=\"https:\/\/thebladerunnernewcastle.myshopify.com\/products\/morihei-whetstone-hishiboshi-hi-series-1000\" data-mce-fragment=\"1\" data-mce-href=\"https:\/\/thebladerunnernewcastle.myshopify.com\/products\/morihei-whetstone-hishiboshi-hi-series-1000\"\u003e#1000\u003c\/a\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e--\u0026gt;\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003ca title=\"#6000\" href=\"https:\/\/thebladerunnernewcastle.myshopify.com\/products\/morihei-whetstone-hishiboshi-hi-series-6000\" data-mce-fragment=\"1\" data-mce-href=\"https:\/\/thebladerunnernewcastle.myshopify.com\/products\/morihei-whetstone-hishiboshi-hi-series-6000\"\u003e#6000\u003c\/a\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e--\u0026gt;\u003ca title=\"#12000\" href=\"https:\/\/thebladerunnernewcastle.myshopify.com\/products\/morihei-whetstone-hishiboshi-hi-series-12000\" data-mce-fragment=\"1\" data-mce-href=\"https:\/\/thebladerunnernewcastle.myshopify.com\/products\/morihei-whetstone-hishiboshi-hi-series-12000\"\u003e#12000\u003c\/a\u003e +\/ \u003ca title=\"Leather strop\" href=\"https:\/\/thebladerunnernewcastle.myshopify.com\/collections\/leather-strop\" data-mce-fragment=\"1\" data-mce-href=\"https:\/\/thebladerunnernewcastle.myshopify.com\/collections\/leather-strop\"\u003eleather strop.\u003c\/a\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eAbout Morihei:\u003cbr data-mce-fragment=\"1\"\u003eMorihei is a knife and whetstone supplier located in Asakusabashi, Tokyo. They have been a part of the industry for over 100 years, including the predecessor of Morihei “Oguro-Morihei-Shouten“. At one point in time, more than 20 groups of blacksmiths and sharpeners were working exclusively under Morihei. They are one of the only companies in Japan with a long-standing history of relationships with blacksmiths and whetstone and natural stone makers that still exists today.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003eLeigh’s 2 cents: \u003c\/em\u003e\u003c\/strong\u003e\u003cem data-mce-fragment=\"1\"\u003eMorihei Whetstones are a step up from the\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003c\/em\u003e\u003cem data-mce-fragment=\"1\"\u003e\u003ca title=\"Shapton Whetstones\" href=\"https:\/\/thebladerunnernewcastle.myshopify.com\/collections\/shapton\" target=\"_blank\" data-mce-href=\"https:\/\/thebladerunnernewcastle.myshopify.com\/collections\/shapton\" data-mce-fragment=\"1\"\u003eShapton Whetstones\u003c\/a\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003ein my opinion. Large dimensions made to last a long time.\u003cbr data-mce-fragment=\"1\"\u003eIf your looking for a set of stones that left a kasumi finish look no further.\u003cbr data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eBrand: Morihei\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/b\u003e\u003c\/em\u003e\u003cb data-mce-fragment=\"1\"\u003eOrigin: Asakusabashi, Tokyo\u003c\/b\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eLength: 210mm\u003c\/b\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eHeight: 25mm\u003c\/b\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eWidth: 75mm\u003c\/b\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eWeight: 880g\u003c\/b\u003e\u003c\/p\u003e\n\u003ciframe title=\"YouTube video player\" src=\"https:\/\/www.youtube.com\/embed\/51p-fXGOnlU\" height=\"315\" width=\"560\" data-mce-fragment=\"1\" data-mce-src=\"https:\/\/www.youtube.com\/embed\/51p-fXGOnlU\" allowfullscreen=\"\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture\" frameborder=\"0\"\u003e\u003c\/iframe\u003e\u003cbr\u003e","brand":"Morihei","offers":[{"title":"Default Title","offer_id":43163835597041,"sku":"Morihei (Hi) #6000","price":159.99,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0653\/3975\/2689\/products\/Morihei6000.webp?v=1664960425"},{"product_id":"morihei-whetstone-hishiboshi-hi-series-4000","title":"Morihei Whetstone Hishiboshi (Hi) Series #4000","description":"\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe Morihei Whetstone, Hishiboshi (Hi) Series: is\u003c\/span\u003e made to\u003cspan\u003e \u003c\/span\u003e\u003cem\u003efeel\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003elike a\u003cspan data-mce-fragment=\"1\"\u003e natural stones and simulate the natural stone sharpening experience.\u003cbr\u003eMorihei stones leave a kasumi finish, as they tend to produce a very nice slurry while sharpening. The t\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eactile feedback while using these stones is exceptional providing a excellent overall sharpening experience.\u003cbr\u003e\u003c\/span\u003e\u003cbr\u003eThese are high performance synthetic stones have larger dimensions than the Shapton series and are regarded as professional stones.\u003c\/p\u003e\n\u003cp\u003eNO SOAKING REQUIRED! Just \"splash and go\".\u003cbr\u003e\u003cbr data-mce-fragment=\"1\"\u003e#4000 should be the second or third stone in your stone progression.\u003cbr\u003e\u003cstrong data-mce-fragment=\"1\"\u003eThis is a polishing stone\u003c\/strong\u003e that will give your knife \"teeth\" and a reflective shine. \u003cbr\u003eUse this stone instead of a #6000 or along with a #8000.\u003cbr\u003e\u003cbr\u003e\u003cem\u003eExample stone progression:\u003cspan\u003e \u003c\/span\u003e\u003ca title=\"#500 grit\" href=\"https:\/\/thebladerunnernewcastle.myshopify.com\/products\/morihei-whetstone-hishiboshi-hi-series-500\"\u003e#500\u003c\/a\u003e--\u0026gt;\u003cspan\u003e \u003c\/span\u003e\u003ca title=\"#1000\" href=\"https:\/\/thebladerunnernewcastle.myshopify.com\/products\/morihei-whetstone-hishiboshi-hi-series-1000\"\u003e#1000\u003c\/a\u003e\u003cspan\u003e \u003c\/span\u003e--\u0026gt;\u003cspan\u003e \u003c\/span\u003e\u003ca title=\"#6000\" href=\"https:\/\/thebladerunnernewcastle.myshopify.com\/products\/morihei-whetstone-hishiboshi-hi-series-6000\"\u003e#6000\u003c\/a\u003e\u003cspan\u003e \u003c\/span\u003e--\u0026gt;\u003ca title=\"#12000\" href=\"https:\/\/thebladerunnernewcastle.myshopify.com\/products\/morihei-whetstone-hishiboshi-hi-series-12000\"\u003e#12000\u003c\/a\u003e +\/ \u003ca title=\"Leather strop\" href=\"https:\/\/thebladerunnernewcastle.myshopify.com\/collections\/leather-strop\"\u003eleather strop.\u003c\/a\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eAbout Morihei:\u003cbr\u003eMorihei is a knife and whetstone supplier located in Asakusabashi, Tokyo. They have been a part of the industry for over 100 years, including the predecessor of Morihei “Oguro-Morihei-Shouten“. At one point in time, more than 20 groups of blacksmiths and sharpeners were working exclusively under Morihei. They are one of the only companies in Japan with a long-standing history of relationships with blacksmiths and whetstone and natural stone makers that still exists today.\u003cbr\u003e\u003cbr\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003eLeigh’s 2 cents: \u003c\/em\u003e\u003c\/strong\u003e\u003cem data-mce-fragment=\"1\"\u003eMorihei Whetstones are a step up from the\u003cspan\u003e \u003c\/span\u003e\u003c\/em\u003e\u003cem data-mce-fragment=\"1\"\u003e\u003ca data-mce-fragment=\"1\" title=\"Shapton Whetstones\" href=\"https:\/\/thebladerunnernewcastle.myshopify.com\/collections\/shapton\" target=\"_blank\" data-mce-href=\"https:\/\/thebladerunnernewcastle.myshopify.com\/collections\/shapton\"\u003eShapton Whetstones\u003c\/a\u003e\u003cspan\u003e \u003c\/span\u003ein my opinion. Large dimensions made to last a long time.\u003cbr\u003eIf your looking for a set of stones that left a kasumi finish look no further.\u003cbr\u003e\u003cb\u003e\u003cbr\u003eBrand: Morihei\u003cbr\u003e\u003c\/b\u003e\u003c\/em\u003e\u003cb\u003eOrigin: Asakusabashi, Tokyo\u003c\/b\u003e\u003cbr\u003e\u003cb\u003eLength: 210mm\u003c\/b\u003e\u003cbr\u003e\u003cb\u003eHeight: 25mm\u003c\/b\u003e\u003cbr\u003e\u003cb\u003eWidth: 75mm\u003c\/b\u003e\u003cbr\u003e\u003cb\u003eWeight: 880g\u003c\/b\u003e\u003c\/p\u003e\n\u003ciframe width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/51p-fXGOnlU\" title=\"YouTube video player\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture\" allowfullscreen=\"\"\u003e\u003c\/iframe\u003e","brand":"Morihei","offers":[{"title":"Default Title","offer_id":43163843166449,"sku":"Morihei (Hi) #4000","price":139.99,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0653\/3975\/2689\/products\/Morihei4000.webp?v=1664960291"},{"product_id":"morihei-whetstone-hishiboshi-hi-series-1000","title":"Morihei Whetstone Hishiboshi (Hi) Series #1000","description":"\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe Morihei Whetstone, Hishiboshi (Hi) Series: is\u003c\/span\u003e made to\u003cspan\u003e \u003c\/span\u003e\u003cem\u003efeel\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003elike a\u003cspan data-mce-fragment=\"1\"\u003e natural stones and simulate the natural stone sharpening experience.\u003cbr\u003eMorihei stones leave a kasumi finish, as they tend to produce a very nice slurry while sharpening. The t\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eactile feedback while using these stones is exceptional providing a excellent overall sharpening experience.\u003cbr\u003e\u003c\/span\u003e\u003cbr\u003eThese are high performance synthetic stones have larger dimensions than the Shapton series and are regarded as professional stones.\u003c\/p\u003e\n\u003cp\u003eNO SOAKING REQUIRED! Just \"splash and go\".\u003c\/p\u003e\n\u003cp\u003e#1000 should be the first or second stone in your stone progression.\u003cbr data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eThis is a medium grit stone. \u003c\/strong\u003e\u003c\/em\u003eRe-edging can be done with a 1000 but is a lot faster with a #500\u003cbr data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003eIf your knife isn't too bad or recently sharpened I would start here to minimize material removal.\u003c\/em\u003e\u003cbr\u003e\u003cem\u003eExample stone progression:\u003cspan\u003e \u003c\/span\u003e\u003ca title=\"#500 grit\" href=\"https:\/\/thebladerunnernewcastle.myshopify.com\/products\/morihei-whetstone-hishiboshi-hi-series-500\"\u003e#500\u003c\/a\u003e--\u0026gt;\u003cspan\u003e \u003c\/span\u003e\u003ca title=\"#1000\" href=\"https:\/\/thebladerunnernewcastle.myshopify.com\/products\/morihei-whetstone-hishiboshi-hi-series-1000\"\u003e#1000\u003c\/a\u003e\u003cspan\u003e \u003c\/span\u003e--\u0026gt;\u003cspan\u003e \u003c\/span\u003e\u003ca title=\"#6000\" href=\"https:\/\/thebladerunnernewcastle.myshopify.com\/products\/morihei-whetstone-hishiboshi-hi-series-6000\"\u003e#6000\u003c\/a\u003e\u003cspan\u003e \u003c\/span\u003e--\u0026gt;\u003ca title=\"#12000\" href=\"https:\/\/thebladerunnernewcastle.myshopify.com\/products\/morihei-whetstone-hishiboshi-hi-series-12000\"\u003e#12000\u003c\/a\u003e +\/ \u003ca title=\"Leather strop\" href=\"https:\/\/thebladerunnernewcastle.myshopify.com\/collections\/leather-strop\"\u003eleather strop.\u003c\/a\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eAbout Morihei:\u003cbr\u003eMorihei is a knife and whetstone supplier located in Asakusabashi, Tokyo. They have been a part of the industry for over 100 years, including the predecessor of Morihei “Oguro-Morihei-Shouten“. At one point in time, more than 20 groups of blacksmiths and sharpeners were working exclusively under Morihei. They are one of the only companies in Japan with a long-standing history of relationships with blacksmiths and whetstone and natural stone makers that still exists today.\u003cbr\u003e\u003cbr\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003eLeigh’s 2 cents: \u003c\/em\u003e\u003c\/strong\u003e\u003cem data-mce-fragment=\"1\"\u003eMorihei Whetstones are a step up from the\u003cspan\u003e \u003c\/span\u003e\u003c\/em\u003e\u003cem data-mce-fragment=\"1\"\u003e\u003ca title=\"Shapton Whetstones\" href=\"https:\/\/thebladerunnernewcastle.myshopify.com\/collections\/shapton\" data-mce-fragment=\"1\" target=\"_blank\" data-mce-href=\"https:\/\/thebladerunnernewcastle.myshopify.com\/collections\/shapton\"\u003eShapton Whetstones\u003c\/a\u003e\u003cspan\u003e \u003c\/span\u003ein my opinion. Large dimensions made to last a long time.\u003cbr\u003eIf your looking for a set of stones that left a kasumi finish look no further.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eBrand: Morihei\u003cbr\u003e\u003c\/b\u003e\u003c\/em\u003e\u003cb\u003eOrigin: Asakusabashi, Tokyo\u003c\/b\u003e\u003cbr\u003e\u003cb\u003eLength: 210mm\u003c\/b\u003e\u003cbr\u003e\u003cb\u003eHeight: 25mm\u003c\/b\u003e\u003cbr\u003e\u003cb\u003eWidth: 75mm\u003c\/b\u003e\u003cbr\u003e\u003cb\u003eWeight: 880g\u003c\/b\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e \u003c\/p\u003e\n\u003ciframe width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/51p-fXGOnlU\" title=\"YouTube video player\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture\" allowfullscreen=\"\"\u003e\u003c\/iframe\u003e","brand":"Morihei","offers":[{"title":"Default Title","offer_id":43163851587825,"sku":"Morihei (Hi) #1000","price":129.99,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0653\/3975\/2689\/products\/Morihei1000.webp?v=1664945928"},{"product_id":"morihei-whetstone-hishiboshi-hi-series-500","title":"Morihei Whetstone Hishiboshi (Hi) Series #500","description":"\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe Morihei Whetstone, Hishiboshi (Hi) Series: is\u003c\/span\u003e made to \u003cem\u003efeel\u003c\/em\u003e like a\u003cspan data-mce-fragment=\"1\"\u003e natural stones and simulate the natural stone sharpening experience.\u003cbr\u003eMorihei stones leave a kasumi finish, as they tend to produce a very nice slurry while sharpening. The t\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eactile feedback while using these stones is exceptional providing a excellent overall sharpening experience.\u003cbr\u003e\u003c\/span\u003e\u003cbr\u003eThese are high performance synthetic stones have larger dimensions than the Shapton series and are regarded as professional stones.\u003c\/p\u003e\n\u003cp\u003eNO SOAKING REQUIRED! Just \"splash and go\".\u003c\/p\u003e\n\u003cp\u003e#500 should be the first stone in your stone progression.\u003cbr\u003e\u003cem\u003e\u003cstrong\u003eThis is a coarse grit stone. \u003c\/strong\u003e\u003c\/em\u003eRe-edge\/ re-shape your knife with this stone.\u003cbr\u003e\u003cem\u003eExample stone progression: \u003ca title=\"#500 grit\" href=\"https:\/\/thebladerunnernewcastle.myshopify.com\/products\/morihei-whetstone-hishiboshi-hi-series-500\"\u003e#500\u003c\/a\u003e--\u0026gt; \u003ca title=\"#1000\" href=\"https:\/\/thebladerunnernewcastle.myshopify.com\/products\/morihei-whetstone-hishiboshi-hi-series-1000\"\u003e#1000\u003c\/a\u003e --\u0026gt; \u003ca title=\"#6000\" href=\"https:\/\/thebladerunnernewcastle.myshopify.com\/products\/morihei-whetstone-hishiboshi-hi-series-6000\"\u003e#6000\u003c\/a\u003e --\u0026gt;\u003ca title=\"#12000\" href=\"https:\/\/thebladerunnernewcastle.myshopify.com\/products\/morihei-whetstone-hishiboshi-hi-series-12000\"\u003e#12000\u003c\/a\u003e +\/ \u003ca title=\"Leather strop\" href=\"https:\/\/thebladerunnernewcastle.myshopify.com\/collections\/leather-strop\"\u003eleather strop.\u003c\/a\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eAbout Morihei:\u003cbr\u003eMorihei is a knife and whetstone supplier located in Asakusabashi, Tokyo. They have been a part of the industry for over 100 years, including the predecessor of Morihei “Oguro-Morihei-Shouten“. At one point in time, more than 20 groups of blacksmiths and sharpeners were working exclusively under Morihei. They are one of the only companies in Japan with a long-standing history of relationships with blacksmiths and whetstone and natural stone makers that still exists today.\u003cbr\u003e\u003cbr\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003eLeigh’s 2 cents: \u003c\/em\u003e\u003c\/strong\u003e\u003cem data-mce-fragment=\"1\"\u003eMorihei Whetstones are a step up from the \u003c\/em\u003e\u003cem data-mce-fragment=\"1\"\u003e\u003ca title=\"Shapton Whetstones\" href=\"https:\/\/thebladerunnernewcastle.myshopify.com\/collections\/shapton\" data-mce-fragment=\"1\" target=\"_blank\" data-mce-href=\"https:\/\/thebladerunnernewcastle.myshopify.com\/collections\/shapton\"\u003eShapton Whetstones\u003c\/a\u003e in my opinion. Large dimensions made to last a long time.\u003cbr\u003eIf your looking for a set of stones that left a kasumi finish look no further.\u003cbr\u003e\u003cb\u003e\u003cbr\u003eBrand: Morihei\u003cbr\u003e\u003c\/b\u003e\u003c\/em\u003e\u003cb\u003eOrigin: Asakusabashi, Tokyo\u003c\/b\u003e\u003cbr\u003e\u003cb\u003eLength: 210mm\u003c\/b\u003e\u003cbr\u003e\u003cb\u003eHeight: 25mm\u003c\/b\u003e\u003cbr\u003e\u003cb\u003eWidth: 75mm\u003c\/b\u003e\u003cbr\u003e\u003cb\u003eWeight: 880g\u003c\/b\u003e\u003c\/p\u003e\n\u003ciframe title=\"YouTube video player\" src=\"https:\/\/www.youtube.com\/embed\/51p-fXGOnlU\" height=\"315\" width=\"560\" allowfullscreen=\"\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture\" frameborder=\"0\"\u003e\u003c\/iframe\u003e","brand":"Morihei","offers":[{"title":"Default Title","offer_id":43163855683825,"sku":"Morihei (Hi) #500","price":129.99,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0653\/3975\/2689\/products\/Morihei500.webp?v=1664945796"},{"product_id":"hitohira-hg-damascus-gyuto-chefs-knife-180mm","title":"Hitohira HG Damascus, Gyuto (Chefs Knife) 180mm","description":"\u003ch2 data-mce-fragment=\"1\"\u003eHitohira HG Damascus, Gyuto (Chefs Knife) 180mm\u003c\/h2\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThis series of knives by Hitohira, are a perfect choice for any chefs\/ home cooks interested in a workhorse of a knife.\u003cbr data-mce-fragment=\"1\"\u003eA simplistic knife, yet very impressive cutting performance for the modest price.\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003eAbout the steel VG-10: \u003c\/em\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003eVG-10 is a one of the best stainless steels used by the Japanese craftsmen.\u003cbr data-mce-fragment=\"1\"\u003eThis steel is used in $150 knives like Tojiro and $600 hand made knives.\u003cem data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/em\u003e\u003cem data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/em\u003eThe core and cladding are both corrosion resistant stainless steel making the knife useful and practical for all kitchens.\u003cbr data-mce-fragment=\"1\"\u003eThe RHC (steel hardness) provides great edge retention keeping this knife sharper, for longer.\u003cbr data-mce-fragment=\"1\"\u003eThe heat treatment isn't crazy high @ 60-61RHC (for a Japanese blades).\u003cbr data-mce-fragment=\"1\"\u003eHowever it is still a lot higher than most western made knives!\u003cbr data-mce-fragment=\"1\"\u003eThis makes this knife a little more forgiving for people new to Japanese knives,\u003cbr data-mce-fragment=\"1\"\u003eand gives the knife durability that is suitable to be a workhorse.\u003cbr data-mce-fragment=\"1\"\u003eTo summarize: A very happy medium.\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003eAbout the blade:\u003c\/em\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThis knife has a beautiful Tsuchime (hammered) finish to the knife as well as Damascus cladding.\u003cbr data-mce-fragment=\"1\"\u003eThe (bevel) grind is fairly thin making it perform very well in cut tests.\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003eAbout the handle: \u003c\/em\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThe blade itself is quite pretty while the handle is a simple.\u003cbr data-mce-fragment=\"1\"\u003eA brown Mahogany \u003cem data-mce-fragment=\"1\"\u003elooking\u003c\/em\u003e wood (not Mahogany) with a western handle for those that enjoy a western style handle with a Japanese blade.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eLeigh’s 2 cents: This series of knives by Hitohira is a perfect workhorse knife for a chef or home cook.\u003c\/strong\u003e\u003c\/em\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003eA simplistic western handled knife, yet very impressive cutting performance for the modest price.\u003cbr data-mce-fragment=\"1\"\u003eAn excellent choice for people looking to dip their toes into the Japanese knife market.\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eFinish: Tsuchime (hammered)\u003cbr data-mce-fragment=\"1\"\u003eSteel: VG10 core, stainless Damascus Clad\u003c\/strong\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eBlade length: 182mm\u003c\/strong\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eBlade thickness\u003c\/b\u003e: 1.9\u003c\/strong\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eOverall length: 304mm\u003cbr data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eBlade Height\u003c\/b\u003e: 42mm\u003c\/strong\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eWeight: 166g\u003c\/strong\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eRHC\u003c\/b\u003e: 60-61\u003c\/strong\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eBevel: Double\u003cbr data-mce-fragment=\"1\"\u003eHandle: \"Mahogany\" looking western handle\u003c\/strong\u003e\u003ca href=\"https:\/\/www.thebladerunner.com.au\/collections\/yoshihiro\" title=\"https:\/\/www.thebladerunner.com.au\/collections\/yoshihiro\"\u003e\u003cbr\u003e\u003c\/a\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003e*The branding on some products may differ, either Morihei or Hitohira. The blacksmith\/knife maker is the same for both.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003eNormal Japanese \u003ca href=\"https:\/\/www.thebladerunner.com.au\/care-instructions\/\" data-mce-fragment=\"1\"\u003eknife care\u003c\/a\u003e is advised.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e \u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43163937538289,"sku":"HITO-HGGY180DA","price":159.99,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0653\/3975\/2689\/products\/Hitohira-HG-damascus-180mm-gyuto.webp?v=1660848508"},{"product_id":"hitohira-hg-damascus-santoku-all-purpose-knife-185mm","title":"Hitohira HG Damascus, Santoku (All purpose Knife) 185mm","description":"\u003ch2 data-mce-fragment=\"1\"\u003eHitohira HG Damascus, Santoku (All purpose Knife) 185mm\u003c\/h2\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThis series of knives by Hitohira, are a perfect choice for any chefs\/ home cooks interested in a workhorse of a knife.\u003cbr data-mce-fragment=\"1\"\u003eA simplistic knife, yet very impressive cutting performance for the modest price.\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003eAbout the steel VG-10: \u003c\/em\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003eVG-10 is a one of the best stainless steels used by the Japanese craftsmen.\u003cbr data-mce-fragment=\"1\"\u003eThis steel is used in $150 knives like Tojiro and $600 hand made knives.\u003cem data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/em\u003e\u003cem data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/em\u003eThe core and cladding are both corrosion resistant stainless steel making the knife useful and practical for all kitchens.\u003cbr data-mce-fragment=\"1\"\u003eThe RHC (steel hardness) provides great edge retention keeping this knife sharper, for longer.\u003cbr data-mce-fragment=\"1\"\u003eThe heat treatment isn't crazy high @ 60-61RHC (for a Japanese blades).\u003cbr data-mce-fragment=\"1\"\u003eHowever it is still a lot higher than most western made knives!\u003cbr data-mce-fragment=\"1\"\u003eThis makes this knife a little more forgiving for people new to Japanese knives,\u003cbr data-mce-fragment=\"1\"\u003eand gives the knife durability that is suitable to be a workhorse.\u003cbr data-mce-fragment=\"1\"\u003eTo summarize: A very happy medium.\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003eAbout the blade:\u003c\/em\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThis knife has a beautiful Tsuchime (hammered) finish to the knife as well as Damascus cladding.\u003cbr data-mce-fragment=\"1\"\u003eThe (bevel) grind is fairly thin making it perform very well in cut tests.\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003eAbout the handle: \u003c\/em\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThe blade itself is quite pretty while the handle is a simple.\u003cbr data-mce-fragment=\"1\"\u003eA brown Mahogany \u003cem data-mce-fragment=\"1\"\u003elooking\u003c\/em\u003e wood (not Mahogany) with a western handle for those that enjoy a western style handle with a Japanese blade.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eLeigh’s 2 cents: This series of knives by Hitohira is a perfect workhorse knife for a chef or home cook.\u003c\/strong\u003e\u003c\/em\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003eA simplistic western handled knife, yet very impressive cutting performance for the modest price.\u003cbr data-mce-fragment=\"1\"\u003eAn excellent choice for people looking to dip their toes into the Japanese knife market.\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eFinish: Tsuchime (hammered)\u003cbr data-mce-fragment=\"1\"\u003eSteel: VG10 core, stainless Damascus Clad\u003c\/strong\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eBlade length: 184mm\u003c\/strong\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eBlade thickness\u003c\/b\u003e: 2.03\u003c\/strong\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eOverall length: 305mm\u003cbr data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eBlade Height\u003c\/b\u003e: 45mm\u003c\/strong\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eWeight: 180g\u003c\/strong\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eRHC\u003c\/b\u003e: 60-61\u003c\/strong\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eBevel: Double\u003cbr data-mce-fragment=\"1\"\u003eHandle: \"Mahogany\" looking western handle\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThe handle is a western style handle that provides the extra weight that some people dislike about Japanese style handles.\u003cbr data-mce-fragment=\"1\"\u003eIf you do however like the Japanese style handles click the link below\u003cbr data-mce-fragment=\"1\"\u003e\u003ca title=\"https:\/\/www.thebladerunner.com.au\/collections\/yoshihiro\" href=\"https:\/\/www.thebladerunner.com.au\/collections\/yoshihiro\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003ehttps:\/\/www.thebladerunner.com.au\/collections\/yoshihiro\u003c\/strong\u003e\u003c\/a\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003e*The branding on some products may differ, either Morihei or Hitohira. The blacksmith\/knife maker is the same for both.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003eNormal Japanese knife care is advised.\u003c\/em\u003e\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43163948384497,"sku":"HITO-HGSA185DA","price":159.99,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0653\/3975\/2689\/products\/Hitohira-HG-damascus-180mm-gyuto.insta_f83cf3be-d359-4fca-ae82-9f74cf5c495f.jpg?v=1660848847"},{"product_id":"hitohira-futana-santoku-all-purpose-knife-kuro-tsuchime-170mm","title":"Hitohira Futana Santoku (All purpose Knife) Kuro, Tsuchime, 170mm","description":"\u003ch2 data-mce-fragment=\"1\"\u003eHitohira Futana Santoku (All purpose Knife) Kuro, Tsuchime, 170mm:\u003c\/h2\u003e\n\u003cp data-mce-fragment=\"1\"\u003eA lot of knives that have a Kuro (black) finish are often soft iron clad.\u003cbr data-mce-fragment=\"1\"\u003eThey have no corrosion resistance and may rust easily if mistreated.\u003cbr data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003eThis\u003c\/em\u003e knife is stainless clad but still has a super blue steel core meaning you get the best of both worlds.\u003cbr data-mce-fragment=\"1\"\u003eA High carbon cutting edge and some corrosion resistance on the outside.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThe Super Blue core (Aogami super) is a high carbon steel renown as one of best Japanese knife making steels.\u003c\/p\u003e\n\u003ch2 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003eA Super blue steel core will make quick work of prep jobs and hold its edge very well. \u003c\/em\u003e\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cblockquote data-mce-fragment=\"1\"\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\n\u003cem data-mce-fragment=\"1\"\u003eThe cutting edge will \u003cstrong data-mce-fragment=\"1\"\u003epatina\u003c\/strong\u003e and darken with use.\u003c\/em\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003e \u003c\/em\u003e\u003c\/strong\u003e\n\u003c\/h3\u003e\n\u003c\/blockquote\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/em\u003e\u003cbr data-mce-fragment=\"1\"\u003eHitohira Funtana series is a beautifully balanced knife series.\u003cbr data-mce-fragment=\"1\"\u003eAble to cut through boneless meats, fruit and veg easily, yet not a super thin \"laser\" making it a bit more durable than other knives like \u003ca href=\"https:\/\/www.thebladerunner.com.au\/product-category\/fujiwara\/\" data-mce-fragment=\"1\" data-mce-href=\"https:\/\/www.thebladerunner.com.au\/product-category\/fujiwara\/\"\u003eFujiwara.\u003c\/a\u003e\u003cbr data-mce-fragment=\"1\"\u003eThese knives are beautiful work horses, with real Japanese cutting power.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e*The core steel in this knife is subject to corrosion, so be sure to follow knife care instructions to help avoid surface rust.\u003cbr data-mce-fragment=\"1\"\u003eBe careful not to scratch off the black cladding with steel wool. Once it has gone you can't get it back!\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eSteel: Yasuki Blue (Aogami) Super, Stainless Clad\u003cbr data-mce-fragment=\"1\"\u003eFinish: Kuro (Black)\u003c\/b\u003e \u003cstrong data-mce-fragment=\"1\"\u003eTsuchime (Hammered)\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/strong\u003e\u003cb data-mce-fragment=\"1\"\u003e\u003c\/b\u003e\u003cb data-mce-fragment=\"1\"\u003eBlade length: 168mm\u003c\/b\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eBlade thickness: 2.25mm\u003c\/b\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eOverall length: 313mm\u003c\/b\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eBlade Height: 45mm\u003c\/b\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eWeight: 124g\u003c\/b\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eRHC: 63\u003c\/b\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eBevel: Double\u003c\/b\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eHandle: Octagonal (Cherry Wood)\u003c\/b\u003e\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43163960180977,"sku":"HITO-FUSA170KU-TU","price":199.99,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0653\/3975\/2689\/products\/HitohiraFutanaSBKuroTsuchimeSantoku170mmCherryWoodHandle.01webb.webp?v=1675660042"},{"product_id":"hitohira-hg-damascus-petty-utility-knife-140mm","title":"Hitohira HG Damascus, Petty (Utility Knife) 140mm","description":"\u003ch2 data-mce-fragment=\"1\"\u003eHitohira HG Damascus, Petty (Utility Knife) 140mm\u003c\/h2\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThis series of knives by Hitohira, are a perfect choice for any chefs\/ home cooks interested in a workhorse of a knife.\u003cbr data-mce-fragment=\"1\"\u003eA simplistic knife, yet very impressive cutting performance for the modest price.\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003eAbout the steel VG-10: \u003c\/em\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003eVG-10 is a one of the best stainless steels used by the Japanese craftsmen.\u003cbr data-mce-fragment=\"1\"\u003eThis steel is used in $150 knives like Tojiro and $600 hand made knives.\u003cem data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/em\u003e\u003cem data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/em\u003eThe core and cladding are both corrosion resistant stainless steel making the knife useful and practical for all kitchens.\u003cbr data-mce-fragment=\"1\"\u003eThe RHC (steel hardness) provides great edge retention keeping this knife sharper, for longer.\u003cbr data-mce-fragment=\"1\"\u003eThe heat treatment isn't crazy high @ 60-61RHC (for a Japanese blades).\u003cbr data-mce-fragment=\"1\"\u003eHowever it is still a lot higher than most western made knives!\u003cbr data-mce-fragment=\"1\"\u003eThis makes this knife a little more forgiving for people new to Japanese knives,\u003cbr data-mce-fragment=\"1\"\u003eand gives the knife durability that is suitable to be a workhorse.\u003cbr data-mce-fragment=\"1\"\u003eTo summarize: A very happy medium.\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003eAbout the blade:\u003c\/em\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThis knife has a beautiful Tsuchime (hammered) finish to the knife as well as Damascus cladding.\u003cbr data-mce-fragment=\"1\"\u003eThe (bevel) grind is fairly thin making it perform very well in cut tests.\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003eAbout the handle: \u003c\/em\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThe blade itself is quite pretty while the handle is a simple.\u003cbr data-mce-fragment=\"1\"\u003eA brown Mahogany \u003cem data-mce-fragment=\"1\"\u003elooking\u003c\/em\u003e wood (not Mahogany) with a western handle for those that enjoy a western style handle with a Japanese blade.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eLeigh’s 2 cents: This series of knives by Hitohira is a perfect workhorse knife for a chef or home cook.\u003c\/strong\u003e\u003c\/em\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003eA simplistic western handled knife, yet very impressive cutting performance for the modest price.\u003cbr data-mce-fragment=\"1\"\u003eAn excellent choice for people looking to dip their toes into the Japanese knife market.\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eFinish: Tsuchime (hammered)\u003cbr data-mce-fragment=\"1\"\u003eSteel: VG10 core, stainless Damascus Clad\u003c\/strong\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eBlade length: 140mm\u003c\/strong\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eBlade thickness\u003c\/b\u003e: 1.96\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/strong\u003e\u003cstrong data-mce-fragment=\"1\"\u003eOverall length: 250mm\u003cbr data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eBlade Height\u003c\/b\u003e: 28mm\u003c\/strong\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eWeight: 89-g\u003c\/strong\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eRHC\u003c\/b\u003e: 60-61\u003c\/strong\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eBevel: Double\u003cbr data-mce-fragment=\"1\"\u003eHandle: \"Mahogany\" looking western handle\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThe handle is a western style handle that provides the extra weight that some people dislike about Japanese style handles.\u003cbr data-mce-fragment=\"1\"\u003eIf you do however like the Japanese style handles click the link below\u003cbr data-mce-fragment=\"1\"\u003e\u003ca title=\"https:\/\/www.thebladerunner.com.au\/collections\/yoshihiro\" href=\"https:\/\/www.thebladerunner.com.au\/collections\/yoshihiro\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003ehttps:\/\/www.thebladerunner.com.au\/collections\/yoshihiro\u003c\/strong\u003e\u003c\/a\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003e*The branding on some products may differ, either Morihei or Hitohira. The blacksmith\/knife maker is the same for both.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003eNormal Japanese knife care is advised.\u003c\/em\u003e\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43164008251633,"sku":"HITO-HGPE140DA","price":119.99,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0653\/3975\/2689\/products\/Hitohira-HG-damascus-240mm-Sujihiki.insta_8ad130ac-515e-4b97-b0fc-298600378c33.jpg?v=1660850045"},{"product_id":"ohishi-sujihiki-carving-knife-blue-steel-2-nashiji-240mm","title":"Ohishi Sujihiki (Carving Knife) Blue Steel #2 Nashiji, 240mm","description":"\u003ch2\u003eOhishi Sujihiki (Carving Knife) Blue Steel #2 240mm:\u003c\/h2\u003e\n\u003cp\u003eThe Ohishi Blue #2 Nashiji range is one of the best-value handmade Japanese knife ranges I’ve used.\u003c\/p\u003e\n\u003cp\u003eHandmade in Sanjo, Japan by Tadafusa, these knives deliver the kind of cutting performance you normally expect from knives much higher in price.\u003c\/p\u003e\n\u003cp\u003eThey are thin, sharp and efficient through food — similar to a laser in cutting feel — but still have enough strength and confidence to work as a proper daily kitchen knife.\u003c\/p\u003e\n\u003cp\u003eIf you are looking for your first carbon steel Japanese knife, this is one of the easiest ranges to recommend.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch2\u003eQuick Points\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003eHandmade in Sanjo, Japan by Tadafusa\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eAogami \/ Blue #2 carbon steel core\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eStainless clad for easier maintenance\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eExcellent sharpness and edge retention\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eThin, clean cutting feel\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eCuts like a much more like a $600 knife\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eLaser-like performance with a more workhorse feel\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eGreat first carbon steel Japanese knife\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eD-shaped rosewood handle (Right-handed)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch2 data-section-id=\"1kxnrjr\" data-start=\"132\" data-end=\"149\" class=\"PDq2pG_selectionAnchorContainer\"\u003eWhy This Works\u003cspan aria-hidden=\"true\" class=\"PDq2pG_selectionAnchor\"\u003e\u003c\/span\u003e\n\u003c\/h2\u003e\n\u003cp data-start=\"151\" data-end=\"264\"\u003eSome carbon steel knives are fully reactive, meaning the whole blade can rust if it is not looked after properly.\u003c\/p\u003e\n\u003cp data-start=\"266\" data-end=\"349\"\u003eThis Ohishi uses a \u003cstrong data-start=\"285\" data-end=\"314\"\u003eBlue #2 carbon steel core\u003c\/strong\u003e with \u003cstrong data-start=\"320\" data-end=\"348\"\u003estainless steel cladding\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp data-start=\"351\" data-end=\"464\"\u003eThat means the outside layers of steel are stainless, while the exposed core at the cutting edge is carbon steel.\u003c\/p\u003e\n\u003cp data-start=\"466\" data-end=\"600\"\u003eYou get the sharpness, edge feel and sharpening response of carbon steel, with easier day-to-day maintenance on the outer blade faces.\u003c\/p\u003e\n\u003cp data-start=\"602\" data-end=\"773\"\u003eThe exposed cutting edge can still patina and rust if left wet or dirty, but the stainless cladding makes the knife much more forgiving than a fully reactive carbon blade.\u003c\/p\u003e\n\u003cp data-start=\"775\" data-end=\"973\"\u003eThe grind is the real standout. These knives are thin behind the edge and cut extremely well for the price. In my opinion, this is one of the best-value handmade Japanese knife ranges on the market.\u003c\/p\u003e\n\u003chr data-start=\"975\" data-end=\"978\"\u003e\n\u003ch2 data-section-id=\"1gycv5o\" data-start=\"980\" data-end=\"991\"\u003eReal Use\u003c\/h2\u003e\n\u003cp data-start=\"993\" data-end=\"1131\"\u003eThe Ohishi Blue #2 Nashiji range is ideal for anyone wanting a \u003cstrong data-start=\"1056\" data-end=\"1101\"\u003ereal handmade carbon steel Japanese knife\u003c\/strong\u003e without going fully reactive.\u003c\/p\u003e\n\u003cp data-start=\"1133\" data-end=\"1151\"\u003eIt is perfect for:\u003c\/p\u003e\n\u003cul data-start=\"1153\" data-end=\"1220\"\u003e\n\u003cli data-section-id=\"l4wzk9\" data-start=\"1153\" data-end=\"1169\"\u003eBoneless meats\u003c\/li\u003e\n\u003cli data-section-id=\"1j44zlo\" data-start=\"1170\" data-end=\"1176\"\u003eFish\u003c\/li\u003e\n\u003cli data-section-id=\"17156qc\" data-start=\"1177\" data-end=\"1184\"\u003eFruit\u003c\/li\u003e\n\u003cli data-section-id=\"12ra0k4\" data-start=\"1185\" data-end=\"1197\"\u003eVegetables\u003c\/li\u003e\n\u003cli data-section-id=\"16oe7ie\" data-start=\"1198\" data-end=\"1205\"\u003eHerbs\u003c\/li\u003e\n\u003cli data-section-id=\"1kguq89\" data-start=\"1206\" data-end=\"1220\"\u003eGeneral prep\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"1222\" data-end=\"1405\" data-is-last-node=\"\" data-is-only-node=\"\"\u003eIt has a thin, clean cutting feel through food, but still performs like a practical kitchen workhorse. That makes it a great choice for both professional chefs and serious home cooks.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch2\u003eHandmade Construction\u003c\/h2\u003e\n\u003cp\u003eOne of the things I really like about this range is the strength around the handle and neck of the knife.\u003c\/p\u003e\n\u003cp\u003eOn many cheaper mass-produced knives, the area where the blade meets the handle can be a weak point. These Ohishi knives are thicker and more substantial through that section, which gives the knife a stronger, more confident feel in hand.\u003c\/p\u003e\n\u003cp\u003eYou still get a thin cutting edge where it matters, but the construction around the handle feels much more robust than most knives in this price range.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch2\u003eWho It’s For\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003eCooks buying their first carbon steel Japanese knife\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eProfessional chefs wanting performance without spending $600+\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eHome cooks wanting a serious upgrade\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eAnyone who wants carbon steel cutting feel with easier maintenance\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003ePeople who want handmade Japanese performance without collector pricing\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eRight-handed users who like traditional D-shaped handles\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch2\u003ePros\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003eOutstanding cutting performance for the price\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eHandmade in Sanjo by Tadafusa\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eBlue #2 carbon steel core\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eStainless clad for easier maintenance\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eThin behind the edge\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eSharpens well\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eExcellent food release and cutting feel\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eStronger construction near the handle than many mass-produced knives\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eGreat balance of laser-like cutting and workhorse practicality\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch2\u003eCons\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003eCarbon steel edge can rust if left wet or dirty\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eWill develop a patina along the exposed core steel\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eHard steel can chip if misused\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eNot for bones, frozen food, hard twisting cuts or rough treatment\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eRight-handed D-shaped handle (sorry lefties!)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eNashiji finish can vary slightly due to handmade production\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch2\u003eLeigh’s 2 Cents\u003c\/h2\u003e\n\u003cp\u003eThis is by far one of the best-value handmade knife ranges I’ve used.\u003c\/p\u003e\n\u003cp\u003eThe performance is ridiculous for the money. It honestly cuts like a knife in the $600 range, but at a much more accessible price.\u003c\/p\u003e\n\u003cp\u003eI own multiple Ohishi Blue #2 knives myself, and I rate them extremely highly. The grind, steel, heat treatment and overall cutting feel are seriously impressive.\u003c\/p\u003e\n\u003cp\u003eIt has that thin, laser-like cutting feel through food, but it still feels like a kitchen workhorse. That is a hard balance to get right.\u003c\/p\u003e\n\u003cp\u003eFor someone wanting to try carbon steel for the first time, this is one of the best places to start. You get the performance of Blue #2 steel, but the stainless cladding makes it easier to care for than a fully reactive knife.\u003c\/p\u003e\n\u003cp\u003eJust don’t do anything stupid with it. No bones, frozen food, twisting cuts or smashing through hard produce. Use it properly and it will reward you with excellent performance.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch2\u003eKnife Care\u003c\/h2\u003e\n\u003cp\u003eThe outer cladding is stainless steel, but the exposed Blue #2 cutting edge is carbon steel.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003eWash and dry immediately after use\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eDo not leave the knife wet or sitting in food\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eExpect the exposed edge to develop a patina\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eApply knife oil before long storage\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eAvoid bones, frozen food and twisting cuts\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eDo not put it in the dishwasher\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eUse a proper chopping board\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eDo not use abrasive cleaners on the blade\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch2\u003eSpecifications\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003eBrand: Ohishi\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eMaker: Tadafusa\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eRegion: Sanjo, Niigata, Japan\u003cbr\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eSteel: Aogami \/ Blue #2 carbon steel\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eCladding: Stainless steel\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eFinish: Nashiji (textured finish)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eBlade length: 244mm\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eBlade thickness: 3.2mm at handle \/ 1.5mm near tip\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eOverall length: 393mm\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eBlade height: 35mm\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eWeight: 135g\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eHardness: 62–63 HRC\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eBevel: Double\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eHandle: D-shaped rosewood - Right-handed\u003cstrong\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Ohishi - Tadafusa","offers":[{"title":"Default Title","offer_id":43164012871921,"sku":"OTSU240AN","price":299.99,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0653\/3975\/2689\/products\/OHISHIAOGAMI2NASHIJISUJIHIKI240mm.webb.webp?v=1675661311"},{"product_id":"akifusa-santoku-all-purpose-knife-super-blue-steel-165mm","title":"Akifusa Santoku (All purpose Knife) Super Blue Steel 165mm","description":"\u003ch2\u003eAkifusa Santoku (All purpose Knife) 165mm Super Blue Steel\u003c\/h2\u003e\n\u003cp data-start=\"435\" data-end=\"550\"\u003eIf you want to step into carbon steel without going all-in on maintenance or price, this is a solid place to start.\u003c\/p\u003e\n\u003cp data-start=\"552\" data-end=\"808\"\u003eThis Akifusa Santoku is built around Aogami Super (Blue Super) steel—a high-carbon core known for excellent edge retention, sharpness, and ease of sharpening. It’s stainless clad, so you get the performance of carbon steel with less day-to-day upkeep.\u003c\/p\u003e\n\u003chr data-start=\"810\" data-end=\"813\"\u003e\n\u003ch2 data-section-id=\"14nfwon\" data-start=\"815\" data-end=\"836\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong data-start=\"818\" data-end=\"836\"\u003eWhy this works\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cul data-start=\"838\" data-end=\"1142\"\u003e\n\u003cli data-section-id=\"fkst9p\" data-start=\"838\" data-end=\"895\"\u003e\n\u003cstrong data-start=\"840\" data-end=\"861\"\u003eAogami Super core\u003c\/strong\u003e – holds a sharp edge for longer\u003c\/li\u003e\n\u003cli data-section-id=\"157fe71\" data-start=\"896\" data-end=\"958\"\u003e\n\u003cstrong data-start=\"898\" data-end=\"920\"\u003eStainless cladding\u003c\/strong\u003e – easier to manage than full carbon\u003c\/li\u003e\n\u003cli data-section-id=\"1nei3y7\" data-start=\"959\" data-end=\"1027\"\u003e\n\u003cstrong data-start=\"961\" data-end=\"988\"\u003eThin, lightweight blade\u003c\/strong\u003e – fast and clean through ingredients\u003c\/li\u003e\n\u003cli data-section-id=\"19zjij\" data-start=\"1028\" data-end=\"1076\"\u003e\n\u003cstrong data-start=\"1030\" data-end=\"1049\"\u003eEasy to sharpen\u003c\/strong\u003e – takes a very fine edge\u003c\/li\u003e\n\u003cli data-section-id=\"btbzws\" data-start=\"1077\" data-end=\"1142\"\u003e\n\u003cstrong data-start=\"1079\" data-end=\"1096\"\u003eBalanced feel\u003c\/strong\u003e – performance without being overly delicate\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-start=\"1144\" data-end=\"1147\"\u003e\n\u003ch2 data-section-id=\"1lpkfoc\" data-start=\"1149\" data-end=\"1164\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong data-start=\"1152\" data-end=\"1164\"\u003eReal use\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp data-start=\"1166\" data-end=\"1372\"\u003eThis is a classic San Mai construction—a hard carbon steel core with softer stainless layers on the outside. It gives you a high-performance cutting edge while keeping the knife practical to use day to day.\u003c\/p\u003e\n\u003cp data-start=\"1374\" data-end=\"1523\"\u003eThe exposed core steel at the edge will develop a patina over time. That’s normal. It helps protect the steel and gives the blade a bit of character.\u003c\/p\u003e\n\u003cp data-start=\"1525\" data-end=\"1720\"\u003eIn use, it feels light and responsive. It’s thinner than most Western knives, so it moves through food cleanly—but it’s not an ultra-thin laser. You can actually use it without worrying about it.\u003c\/p\u003e\n\u003chr data-start=\"1722\" data-end=\"1725\"\u003e\n\u003ch2 data-section-id=\"nqyzyx\" data-start=\"1727\" data-end=\"1746\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong data-start=\"1730\" data-end=\"1746\"\u003eWho it’s for\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cul data-start=\"1748\" data-end=\"1899\"\u003e\n\u003cli data-section-id=\"sf8nqb\" data-start=\"1748\" data-end=\"1785\"\u003eCooks wanting to try carbon steel\u003c\/li\u003e\n\u003cli data-section-id=\"1uoq73c\" data-start=\"1786\" data-end=\"1832\"\u003eAnyone stepping up from entry-level knives\u003c\/li\u003e\n\u003cli data-section-id=\"qy8e8f\" data-start=\"1833\" data-end=\"1899\"\u003ePeople who want better edge retention without high maintenance\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"1901\" data-end=\"2007\"\u003eIf you’ve been curious about carbon steel, this is an easy way to get into it without the usual downsides.\u003c\/p\u003e\n\u003chr data-start=\"2009\" data-end=\"2012\"\u003e\n\u003ch2 data-section-id=\"1qmrpev\" data-start=\"2014\" data-end=\"2037\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong data-start=\"2017\" data-end=\"2037\"\u003eLeigh’s 2 cents:\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp data-start=\"2039\" data-end=\"2070\"\u003eA good entry into carbon steel.\u003c\/p\u003e\n\u003cp data-start=\"2072\" data-end=\"2255\"\u003eIt’s light, easy to use, and sits in that middle ground—not a fragile laser, it a workhorse. You can use it in a professional kitchen or at home without overthinking it.\u003c\/p\u003e\n\u003cp data-start=\"2257\" data-end=\"2426\"\u003eFor the price, the performance is hard to fault. Aogami Super is one of the best-performing steels out there, and this gives you access to it without spending big money.\u003c\/p\u003e\n\u003chr data-start=\"2428\" data-end=\"2431\"\u003e\n\u003ch2 data-section-id=\"q11yyz\" data-start=\"2433\" data-end=\"2454\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong data-start=\"2436\" data-end=\"2454\"\u003eSpecifications\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cul data-end=\"2739\" data-start=\"2443\"\u003e\n\u003cli\u003eSteel: Aogami Super (Blue Super) core, stainless clad\u003c\/li\u003e\n\u003cli\u003eFinish: Migaki (polished)\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"2542\" data-start=\"2519\" data-section-id=\"177jtmb\"\u003eBlade length: 165mm\u003c\/li\u003e\n\u003cli data-end=\"2569\" data-start=\"2543\" data-section-id=\"10qgtbg\"\u003eBlade thickness: 2.3mm@ handle, 1.4mm@ tip\u003c\/li\u003e\n\u003cli data-end=\"2595\" data-start=\"2570\" data-section-id=\"nn7won\"\u003eOverall length: 305mm\u003c\/li\u003e\n\u003cli data-end=\"2618\" data-start=\"2596\" data-section-id=\"1eoon43\"\u003eBlade height: 46mm\u003c\/li\u003e\n\u003cli data-end=\"2635\" data-start=\"2619\" data-section-id=\"tibnwo\"\u003eWeight: 125g\u003c\/li\u003e\n\u003cli\u003eHardness: ~63 HRC\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"2674\" data-start=\"2657\" data-section-id=\"k0opmn\"\u003eBevel: Double\u003c\/li\u003e\n\u003cli\u003eHandle: D-shape, Kebony Maple (right-handed)\u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-start=\"2659\" data-end=\"2662\"\u003e\n\u003ch2 data-section-id=\"1lq28ec\" data-start=\"2664\" data-end=\"2682\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong data-start=\"2667\" data-end=\"2682\"\u003eBottom line\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp data-start=\"2684\" data-end=\"2783\"\u003eCarbon steel performance without the usual hassle.\u003cbr data-start=\"2734\" data-end=\"2737\"\u003eSharp, easy to maintain, and built to be used.\u003c\/p\u003e","brand":"Akifusa","offers":[{"title":"Default Title","offer_id":43164043542769,"sku":"AFSA165TA","price":179.99,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0653\/3975\/2689\/products\/Akifusa-Santoku-165mm.-webp.webp?v=1660851012"},{"product_id":"akifusa-gyuto-chefs-knife-super-blue-steel-180mm","title":"Akifusa Gyuto (Chefs Knife) Super Blue Steel 180mm","description":"\u003ch2\u003eAkifusa Gyuto (Chefs Knife) Super Blue Steel 180mm\u003c\/h2\u003e\n\u003cp data-end=\"550\" data-start=\"435\"\u003eIf you want to step into carbon steel without going all-in on maintenance or price, this is a solid place to start.\u003c\/p\u003e\n\u003cp data-end=\"808\" data-start=\"552\"\u003eThis Akifusa Gyuto is built around Aogami Super (Blue Super) steel—a high-carbon core known for excellent edge retention, sharpness, and ease of sharpening. It’s stainless clad, so you get the performance of carbon steel with less day-to-day upkeep.\u003c\/p\u003e\n\u003chr data-end=\"813\" data-start=\"810\"\u003e\n\u003ch2 data-end=\"836\" data-start=\"815\" data-section-id=\"14nfwon\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong data-end=\"836\" data-start=\"818\"\u003eWhy this works\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cul data-end=\"1142\" data-start=\"838\"\u003e\n\u003cli data-end=\"895\" data-start=\"838\" data-section-id=\"fkst9p\"\u003e\n\u003cstrong data-end=\"861\" data-start=\"840\"\u003eAogami Super core\u003c\/strong\u003e – holds a sharp edge for longer\u003c\/li\u003e\n\u003cli data-end=\"958\" data-start=\"896\" data-section-id=\"157fe71\"\u003e\n\u003cstrong data-end=\"920\" data-start=\"898\"\u003eStainless cladding\u003c\/strong\u003e – easier to manage than full carbon\u003c\/li\u003e\n\u003cli data-end=\"1027\" data-start=\"959\" data-section-id=\"1nei3y7\"\u003e\n\u003cstrong data-end=\"988\" data-start=\"961\"\u003eThin, lightweight blade\u003c\/strong\u003e – fast and clean through ingredients\u003c\/li\u003e\n\u003cli data-end=\"1076\" data-start=\"1028\" data-section-id=\"19zjij\"\u003e\n\u003cstrong data-end=\"1049\" data-start=\"1030\"\u003eEasy to sharpen\u003c\/strong\u003e – takes a very fine edge\u003c\/li\u003e\n\u003cli data-end=\"1142\" data-start=\"1077\" data-section-id=\"btbzws\"\u003e\n\u003cstrong data-end=\"1096\" data-start=\"1079\"\u003eBalanced feel\u003c\/strong\u003e – performance without being overly delicate\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-end=\"1147\" data-start=\"1144\"\u003e\n\u003ch2 data-end=\"1164\" data-start=\"1149\" data-section-id=\"1lpkfoc\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong data-end=\"1164\" data-start=\"1152\"\u003eReal use\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp data-end=\"1372\" data-start=\"1166\"\u003eThis is a classic San Mai construction—a hard carbon steel core with softer stainless layers on the outside. It gives you a high-performance cutting edge while keeping the knife practical to use day to day.\u003c\/p\u003e\n\u003cp data-end=\"1523\" data-start=\"1374\"\u003eThe exposed core steel at the edge will develop a patina over time. That’s normal. It helps protect the steel and gives the blade a bit of character.\u003c\/p\u003e\n\u003cp data-end=\"1720\" data-start=\"1525\"\u003eIn use, it feels light and responsive. It’s thinner than most Western knives, so it moves through food cleanly—but it’s not an ultra-thin laser. You can actually use it without worrying about it.\u003c\/p\u003e\n\u003chr data-end=\"1725\" data-start=\"1722\"\u003e\n\u003ch2 data-end=\"1746\" data-start=\"1727\" data-section-id=\"nqyzyx\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong data-end=\"1746\" data-start=\"1730\"\u003eWho it’s for\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cul data-end=\"1899\" data-start=\"1748\"\u003e\n\u003cli data-end=\"1785\" data-start=\"1748\" data-section-id=\"sf8nqb\"\u003eCooks wanting to try carbon steel\u003c\/li\u003e\n\u003cli data-end=\"1832\" data-start=\"1786\" data-section-id=\"1uoq73c\"\u003eAnyone stepping up from entry-level knives\u003c\/li\u003e\n\u003cli data-end=\"1899\" data-start=\"1833\" data-section-id=\"qy8e8f\"\u003ePeople who want better edge retention without high maintenance\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-end=\"2007\" data-start=\"1901\"\u003eIf you’ve been curious about carbon steel, this is an easy way to get into it without the usual downsides.\u003c\/p\u003e\n\u003chr data-end=\"2012\" data-start=\"2009\"\u003e\n\u003ch2 data-end=\"2037\" data-start=\"2014\" data-section-id=\"1qmrpev\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong data-end=\"2037\" data-start=\"2017\"\u003eLeigh’s 2 cents:\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp data-end=\"2070\" data-start=\"2039\"\u003eA good entry into carbon steel.\u003c\/p\u003e\n\u003cp data-end=\"2255\" data-start=\"2072\"\u003eIt’s light, easy to use, and sits in that middle ground—not a fragile laser, it a workhorse. You can use it in a professional kitchen or at home without overthinking it.\u003c\/p\u003e\n\u003cp data-end=\"2426\" data-start=\"2257\"\u003eFor the price, the performance is hard to fault. Aogami Super is one of the best-performing steels out there, and this gives you access to it without spending big money.\u003c\/p\u003e\n\u003chr data-end=\"2431\" data-start=\"2428\"\u003e\n\u003ch2 data-end=\"2454\" data-start=\"2433\" data-section-id=\"q11yyz\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong data-end=\"2454\" data-start=\"2436\"\u003eSpecifications\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cul data-start=\"2443\" data-end=\"2739\"\u003e\n\u003cli\u003eSteel: Aogami Super (Blue Super) core, stainless clad\u003c\/li\u003e\n\u003cli\u003eFinish: Migaki (polished)\u003c\/li\u003e\n\u003cli data-section-id=\"177jtmb\" data-start=\"2519\" data-end=\"2542\"\u003eBlade length: 184mm\u003c\/li\u003e\n\u003cli data-section-id=\"10qgtbg\" data-start=\"2543\" data-end=\"2569\"\u003eBlade thickness: 2.3mm@ handle, 1.4mm@ tip\u003c\/li\u003e\n\u003cli data-section-id=\"nn7won\" data-start=\"2570\" data-end=\"2595\"\u003eOverall length: 325mm\u003c\/li\u003e\n\u003cli data-section-id=\"1eoon43\" data-start=\"2596\" data-end=\"2618\"\u003eBlade height: 43mm\u003c\/li\u003e\n\u003cli data-section-id=\"tibnwo\" data-start=\"2619\" data-end=\"2635\"\u003eWeight: 125g\u003c\/li\u003e\n\u003cli\u003eHardness: ~63 HRC\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli data-section-id=\"k0opmn\" data-start=\"2657\" data-end=\"2674\"\u003eBevel: Double\u003c\/li\u003e\n\u003cli\u003eHandle: D-shape, Kebony Maple (right-handed)\u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-end=\"2662\" data-start=\"2659\"\u003e\n\u003ch2 data-end=\"2682\" data-start=\"2664\" data-section-id=\"1lq28ec\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong data-end=\"2682\" data-start=\"2667\"\u003eBottom line\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp data-end=\"2783\" data-start=\"2684\"\u003eCarbon steel performance without the usual hassle.\u003cbr data-end=\"2737\" data-start=\"2734\"\u003eSharp, easy to maintain, and built to be used.\u003c\/p\u003e","brand":"Akifusa","offers":[{"title":"Default Title","offer_id":43164055142641,"sku":"AFGY180TA","price":179.99,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0653\/3975\/2689\/products\/AkifusaGyuto180mm_webp.webp?v=1664179700"},{"product_id":"akifusa-gyuto-chefs-knife-super-blue-steel-210mm","title":"Akifusa Gyuto (Chefs Knife) Super Blue Steel 210mm","description":"\u003ch2\u003eAkifusa Gyuto (Chefs Knife) Super Blue Steel 210mm\u003c\/h2\u003e\n\u003cp data-start=\"435\" data-end=\"550\"\u003eIf you want to step into carbon steel without going all-in on maintenance or price, this is a solid place to start.\u003c\/p\u003e\n\u003cp data-start=\"552\" data-end=\"808\"\u003eThis Akifusa Gyuto is built around Aogami Super (Blue Super) steel—a high-carbon core known for excellent edge retention, sharpness, and ease of sharpening. It’s stainless clad, so you get the performance of carbon steel with less day-to-day upkeep.\u003c\/p\u003e\n\u003chr data-start=\"810\" data-end=\"813\"\u003e\n\u003ch2 data-section-id=\"14nfwon\" data-start=\"815\" data-end=\"836\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong data-start=\"818\" data-end=\"836\"\u003eWhy this works\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cul data-start=\"838\" data-end=\"1142\"\u003e\n\u003cli data-section-id=\"fkst9p\" data-start=\"838\" data-end=\"895\"\u003e\n\u003cstrong data-start=\"840\" data-end=\"861\"\u003eAogami Super core\u003c\/strong\u003e – holds a sharp edge for longer\u003c\/li\u003e\n\u003cli data-section-id=\"157fe71\" data-start=\"896\" data-end=\"958\"\u003e\n\u003cstrong data-start=\"898\" data-end=\"920\"\u003eStainless cladding\u003c\/strong\u003e – easier to manage than full carbon\u003c\/li\u003e\n\u003cli data-section-id=\"1nei3y7\" data-start=\"959\" data-end=\"1027\"\u003e\n\u003cstrong data-start=\"961\" data-end=\"988\"\u003eThin, lightweight blade\u003c\/strong\u003e – fast and clean through ingredients\u003c\/li\u003e\n\u003cli data-section-id=\"19zjij\" data-start=\"1028\" data-end=\"1076\"\u003e\n\u003cstrong data-start=\"1030\" data-end=\"1049\"\u003eEasy to sharpen\u003c\/strong\u003e – takes a very fine edge\u003c\/li\u003e\n\u003cli data-section-id=\"btbzws\" data-start=\"1077\" data-end=\"1142\"\u003e\n\u003cstrong data-start=\"1079\" data-end=\"1096\"\u003eBalanced feel\u003c\/strong\u003e – performance without being overly delicate\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-start=\"1144\" data-end=\"1147\"\u003e\n\u003ch2 data-section-id=\"1lpkfoc\" data-start=\"1149\" data-end=\"1164\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong data-start=\"1152\" data-end=\"1164\"\u003eReal use\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp data-start=\"1166\" data-end=\"1372\"\u003eThis is a classic San Mai construction—a hard carbon steel core with softer stainless layers on the outside. It gives you a high-performance cutting edge while keeping the knife practical to use day to day.\u003c\/p\u003e\n\u003cp data-start=\"1374\" data-end=\"1523\"\u003eThe exposed core steel at the edge will develop a patina over time. That’s normal. It helps protect the steel and gives the blade a bit of character.\u003c\/p\u003e\n\u003cp data-start=\"1525\" data-end=\"1720\"\u003eIn use, it feels light and responsive. It’s thinner than most Western knives, so it moves through food cleanly—but it’s not an ultra-thin laser. You can actually use it without worrying about it.\u003c\/p\u003e\n\u003chr data-start=\"1722\" data-end=\"1725\"\u003e\n\u003ch2 data-section-id=\"nqyzyx\" data-start=\"1727\" data-end=\"1746\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong data-start=\"1730\" data-end=\"1746\"\u003eWho it’s for\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cul data-start=\"1748\" data-end=\"1899\"\u003e\n\u003cli data-section-id=\"sf8nqb\" data-start=\"1748\" data-end=\"1785\"\u003eCooks wanting to try carbon steel\u003c\/li\u003e\n\u003cli data-section-id=\"1uoq73c\" data-start=\"1786\" data-end=\"1832\"\u003eAnyone stepping up from entry-level knives\u003c\/li\u003e\n\u003cli data-section-id=\"qy8e8f\" data-start=\"1833\" data-end=\"1899\"\u003ePeople who want better edge retention without high maintenance\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"1901\" data-end=\"2007\"\u003eIf you’ve been curious about carbon steel, this is an easy way to get into it without the usual downsides.\u003c\/p\u003e\n\u003chr data-start=\"2009\" data-end=\"2012\"\u003e\n\u003ch2 data-section-id=\"1qmrpev\" data-start=\"2014\" data-end=\"2037\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong data-start=\"2017\" data-end=\"2037\"\u003eLeigh’s 2 cents:\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp data-start=\"2039\" data-end=\"2070\"\u003eA good entry into carbon steel.\u003c\/p\u003e\n\u003cp data-start=\"2072\" data-end=\"2255\"\u003eIt’s light, easy to use, and sits in that middle ground—not a fragile laser, it a workhorse. You can use it in a professional kitchen or at home without overthinking it.\u003c\/p\u003e\n\u003cp data-start=\"2257\" data-end=\"2426\"\u003eFor the price, the performance is hard to fault. Aogami Super is one of the best-performing steels out there, and this gives you access to it without spending big money.\u003c\/p\u003e\n\u003chr data-start=\"2428\" data-end=\"2431\"\u003e\n\u003ch2 data-section-id=\"q11yyz\" data-start=\"2433\" data-end=\"2454\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong data-start=\"2436\" data-end=\"2454\"\u003eSpecifications\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cul data-end=\"2739\" data-start=\"2443\"\u003e\n\u003cli\u003eSteel: Aogami Super (Blue Super) core, stainless clad\u003c\/li\u003e\n\u003cli\u003eFinish: Migaki (polished)\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"2542\" data-start=\"2519\" data-section-id=\"177jtmb\"\u003eBlade length: 215mm\u003c\/li\u003e\n\u003cli data-end=\"2569\" data-start=\"2543\" data-section-id=\"10qgtbg\"\u003eBlade thickness: 2.3mm@ handle, 1.5mm@ tip\u003c\/li\u003e\n\u003cli data-end=\"2595\" data-start=\"2570\" data-section-id=\"nn7won\"\u003eOverall length: 370mm\u003c\/li\u003e\n\u003cli data-end=\"2618\" data-start=\"2596\" data-section-id=\"1eoon43\"\u003eBlade height: 46mm\u003c\/li\u003e\n\u003cli data-end=\"2635\" data-start=\"2619\" data-section-id=\"tibnwo\"\u003eWeight: 140g\u003c\/li\u003e\n\u003cli\u003eHardness: ~63 HRC\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"2674\" data-start=\"2657\" data-section-id=\"k0opmn\"\u003eBevel: Double\u003c\/li\u003e\n\u003cli\u003eHandle: D-shape, Kebony Maple (right-handed)\u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-start=\"2659\" data-end=\"2662\"\u003e\n\u003ch2 data-section-id=\"1lq28ec\" data-start=\"2664\" data-end=\"2682\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong data-start=\"2667\" data-end=\"2682\"\u003eBottom line\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp data-start=\"2684\" data-end=\"2783\"\u003eCarbon steel performance without the usual hassle.\u003cbr data-start=\"2734\" data-end=\"2737\"\u003eSharp, easy to maintain, and built to be used.\u003c\/p\u003e","brand":"Akifusa","offers":[{"title":"Default Title","offer_id":43164066480369,"sku":"AFGY210TA","price":199.99,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0653\/3975\/2689\/products\/AkifusaGyuto210mm_webp.webp?v=1664183125"},{"product_id":"akifusa-petty-utility-knife-super-blue-steel-135mm","title":"Akifusa Petty (Utility Knife), Super Blue Steel 135mm","description":"\u003ch2\u003eAkifusa Petty (Utility Knife), Super Blue Steel 135mm:\u003c\/h2\u003e\n\u003cp data-end=\"550\" data-start=\"435\"\u003eIf you want to step into carbon steel without going all-in on maintenance or price, this is a solid place to start.\u003c\/p\u003e\n\u003cp data-end=\"808\" data-start=\"552\"\u003eThis Akifusa Petty is built around Aogami Super (Blue Super) steel—a high-carbon core known for excellent edge retention, sharpness, and ease of sharpening. It’s stainless clad, so you get the performance of carbon steel with less day-to-day upkeep.\u003c\/p\u003e\n\u003chr data-end=\"813\" data-start=\"810\"\u003e\n\u003ch2 data-end=\"836\" data-start=\"815\" data-section-id=\"14nfwon\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong data-end=\"836\" data-start=\"818\"\u003eWhy this works\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cul data-end=\"1142\" data-start=\"838\"\u003e\n\u003cli data-end=\"895\" data-start=\"838\" data-section-id=\"fkst9p\"\u003e\n\u003cstrong data-end=\"861\" data-start=\"840\"\u003eAogami Super core\u003c\/strong\u003e – holds a sharp edge for longer\u003c\/li\u003e\n\u003cli data-end=\"958\" data-start=\"896\" data-section-id=\"157fe71\"\u003e\n\u003cstrong data-end=\"920\" data-start=\"898\"\u003eStainless cladding\u003c\/strong\u003e – easier to manage than full carbon\u003c\/li\u003e\n\u003cli data-end=\"1027\" data-start=\"959\" data-section-id=\"1nei3y7\"\u003e\n\u003cstrong data-end=\"988\" data-start=\"961\"\u003eThin, lightweight blade\u003c\/strong\u003e – fast and clean through ingredients\u003c\/li\u003e\n\u003cli data-end=\"1076\" data-start=\"1028\" data-section-id=\"19zjij\"\u003e\n\u003cstrong data-end=\"1049\" data-start=\"1030\"\u003eEasy to sharpen\u003c\/strong\u003e – takes a very fine edge\u003c\/li\u003e\n\u003cli data-end=\"1142\" data-start=\"1077\" data-section-id=\"btbzws\"\u003e\n\u003cstrong data-end=\"1096\" data-start=\"1079\"\u003eBalanced feel\u003c\/strong\u003e – performance without being overly delicate\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-end=\"1147\" data-start=\"1144\"\u003e\n\u003ch2 data-end=\"1164\" data-start=\"1149\" data-section-id=\"1lpkfoc\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong data-end=\"1164\" data-start=\"1152\"\u003eReal use\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp data-end=\"1372\" data-start=\"1166\"\u003eThis is a classic San Mai construction—a hard carbon steel core with softer stainless layers on the outside. It gives you a high-performance cutting edge while keeping the knife practical to use day to day.\u003c\/p\u003e\n\u003cp data-end=\"1523\" data-start=\"1374\"\u003eThe exposed core steel at the edge will develop a patina over time. That’s normal. It helps protect the steel and gives the blade a bit of character.\u003c\/p\u003e\n\u003cp data-end=\"1720\" data-start=\"1525\"\u003eIn use, it feels light and responsive. It’s thinner than most Western knives, so it moves through food cleanly—but it’s not an ultra-thin laser. You can actually use it without worrying about it.\u003c\/p\u003e\n\u003chr data-end=\"1725\" data-start=\"1722\"\u003e\n\u003ch2 data-end=\"1746\" data-start=\"1727\" data-section-id=\"nqyzyx\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong data-end=\"1746\" data-start=\"1730\"\u003eWho it’s for\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cul data-end=\"1899\" data-start=\"1748\"\u003e\n\u003cli data-end=\"1785\" data-start=\"1748\" data-section-id=\"sf8nqb\"\u003eCooks wanting to try carbon steel\u003c\/li\u003e\n\u003cli data-end=\"1832\" data-start=\"1786\" data-section-id=\"1uoq73c\"\u003eAnyone stepping up from entry-level knives\u003c\/li\u003e\n\u003cli data-end=\"1899\" data-start=\"1833\" data-section-id=\"qy8e8f\"\u003ePeople who want better edge retention without high maintenance\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-end=\"2007\" data-start=\"1901\"\u003eIf you’ve been curious about carbon steel, this is an easy way to get into it without the usual downsides.\u003c\/p\u003e\n\u003chr data-end=\"2012\" data-start=\"2009\"\u003e\n\u003ch2 data-end=\"2037\" data-start=\"2014\" data-section-id=\"1qmrpev\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong data-end=\"2037\" data-start=\"2017\"\u003eLeigh’s 2 cents:\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp data-end=\"2070\" data-start=\"2039\"\u003eA good entry into carbon steel.\u003c\/p\u003e\n\u003cp data-end=\"2255\" data-start=\"2072\"\u003eIt’s light, easy to use, and sits in that middle ground—not a fragile laser, it a workhorse. You can use it in a professional kitchen or at home without overthinking it.\u003c\/p\u003e\n\u003cp data-end=\"2426\" data-start=\"2257\"\u003eFor the price, the performance is hard to fault. Aogami Super is one of the best-performing steels out there, and this gives you access to it without spending big money.\u003c\/p\u003e\n\u003chr data-end=\"2431\" data-start=\"2428\"\u003e\n\u003ch2 data-end=\"2454\" data-start=\"2433\" data-section-id=\"q11yyz\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong data-end=\"2454\" data-start=\"2436\"\u003eSpecifications\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cul data-start=\"2443\" data-end=\"2739\"\u003e\n\u003cli\u003eSteel: Aogami Super (Blue Super) core, stainless clad\u003c\/li\u003e\n\u003cli\u003eFinish: Migaki (polished)\u003c\/li\u003e\n\u003cli data-section-id=\"177jtmb\" data-start=\"2519\" data-end=\"2542\"\u003eBlade length: 140mm\u003c\/li\u003e\n\u003cli data-section-id=\"10qgtbg\" data-start=\"2543\" data-end=\"2569\"\u003eBlade thickness: 1.8mm@ handle, 1.2mm@ tip\u003c\/li\u003e\n\u003cli data-section-id=\"nn7won\" data-start=\"2570\" data-end=\"2595\"\u003eOverall length: 265mm\u003c\/li\u003e\n\u003cli data-section-id=\"1eoon43\" data-start=\"2596\" data-end=\"2618\"\u003eBlade height: 28mm\u003c\/li\u003e\n\u003cli data-section-id=\"tibnwo\" data-start=\"2619\" data-end=\"2635\"\u003eWeight: 64g\u003c\/li\u003e\n\u003cli\u003eHardness: ~63 HRC\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli data-section-id=\"k0opmn\" data-start=\"2657\" data-end=\"2674\"\u003eBevel: Double\u003c\/li\u003e\n\u003cli\u003eHandle: D-shape, Kebony Maple (right-handed)\u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-end=\"2662\" data-start=\"2659\"\u003e\n\u003ch2 data-end=\"2682\" data-start=\"2664\" data-section-id=\"1lq28ec\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong data-end=\"2682\" data-start=\"2667\"\u003eBottom line\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp data-end=\"2783\" data-start=\"2684\"\u003eCarbon steel performance without the usual hassle.\u003cbr data-end=\"2737\" data-start=\"2734\"\u003eSharp, easy to maintain, and built to be used.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cb\u003eSteel: Super Blue Steel w\/ Stainless cladding\u003cbr\u003eFinish: Polished (Migaki)\u003cbr\u003eBlade length: 140mm\u003cbr\u003eBlade thickness: 1.8mm\u003cstrong\u003e@ handle, 1.2mm@ tip\u003c\/strong\u003e\u003cbr\u003eOverall length: 265mm\u003cbr\u003eBlade Height: 28mm\u003cbr\u003eWeight: 64g\u003cbr\u003eRHC: 63\u003cbr\u003eBevel: Double\u003cbr\u003eHandle: Right handed! D-Shape \u003cspan\u003eKebony Maple wood\u003c\/span\u003e\u003c\/b\u003e\u003c\/p\u003e","brand":"Akifusa","offers":[{"title":"Default Title","offer_id":43164084207857,"sku":"AFPE135TA","price":199.99,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0653\/3975\/2689\/products\/Akifusasuperbluepetty135mm_webp.webp?v=1664183593"},{"product_id":"akifusa-nakiri-vegetable-knife-super-blue-steel-165mm","title":"Akifusa Nakiri (Vegetable Knife) Super Blue Steel 165mm","description":"\u003ch2\u003eAkifusa Nakiri (Vegetable Knife) Super Blue Steel 165mm:\u003c\/h2\u003e\n\u003cp data-start=\"435\" data-end=\"550\"\u003eIf you want to step into carbon steel without going all-in on maintenance or price, this is a solid place to start.\u003c\/p\u003e\n\u003cp data-start=\"552\" data-end=\"808\"\u003eThis Akifusa Nakiri is built around Aogami Super (Blue Super) steel—a high-carbon core known for excellent edge retention, sharpness, and ease of sharpening. It’s stainless clad, so you get the performance of carbon steel with less day-to-day upkeep.\u003c\/p\u003e\n\u003chr data-start=\"810\" data-end=\"813\"\u003e\n\u003ch2 data-section-id=\"14nfwon\" data-start=\"815\" data-end=\"836\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong data-start=\"818\" data-end=\"836\"\u003eWhy this works\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cul data-start=\"838\" data-end=\"1142\"\u003e\n\u003cli data-section-id=\"fkst9p\" data-start=\"838\" data-end=\"895\"\u003e\n\u003cstrong data-start=\"840\" data-end=\"861\"\u003eAogami Super core\u003c\/strong\u003e – holds a sharp edge for longer\u003c\/li\u003e\n\u003cli data-section-id=\"157fe71\" data-start=\"896\" data-end=\"958\"\u003e\n\u003cstrong data-start=\"898\" data-end=\"920\"\u003eStainless cladding\u003c\/strong\u003e – easier to manage than full carbon\u003c\/li\u003e\n\u003cli data-section-id=\"1nei3y7\" data-start=\"959\" data-end=\"1027\"\u003e\n\u003cstrong data-start=\"961\" data-end=\"988\"\u003eThin, lightweight blade\u003c\/strong\u003e – fast and clean through ingredients\u003c\/li\u003e\n\u003cli data-section-id=\"19zjij\" data-start=\"1028\" data-end=\"1076\"\u003e\n\u003cstrong data-start=\"1030\" data-end=\"1049\"\u003eEasy to sharpen\u003c\/strong\u003e – takes a very fine edge\u003c\/li\u003e\n\u003cli data-section-id=\"btbzws\" data-start=\"1077\" data-end=\"1142\"\u003e\n\u003cstrong data-start=\"1079\" data-end=\"1096\"\u003eBalanced feel\u003c\/strong\u003e – performance without being overly delicate\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-start=\"1144\" data-end=\"1147\"\u003e\n\u003ch2 data-section-id=\"1lpkfoc\" data-start=\"1149\" data-end=\"1164\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong data-start=\"1152\" data-end=\"1164\"\u003eReal use\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp data-start=\"1166\" data-end=\"1372\"\u003eThis is a classic San Mai construction—a hard carbon steel core with softer stainless layers on the outside. It gives you a high-performance cutting edge while keeping the knife practical to use day to day.\u003c\/p\u003e\n\u003cp data-start=\"1374\" data-end=\"1523\"\u003eThe exposed core steel at the edge will develop a patina over time. That’s normal. It helps protect the steel and gives the blade a bit of character.\u003c\/p\u003e\n\u003cp data-start=\"1525\" data-end=\"1720\"\u003eIn use, it feels light and responsive. It’s thinner than most Western knives, so it moves through food cleanly—but it’s not an ultra-thin laser. You can actually use it without worrying about it.\u003c\/p\u003e\n\u003chr data-start=\"1722\" data-end=\"1725\"\u003e\n\u003ch2 data-section-id=\"nqyzyx\" data-start=\"1727\" data-end=\"1746\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong data-start=\"1730\" data-end=\"1746\"\u003eWho it’s for\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cul data-start=\"1748\" data-end=\"1899\"\u003e\n\u003cli data-section-id=\"sf8nqb\" data-start=\"1748\" data-end=\"1785\"\u003eCooks wanting to try carbon steel\u003c\/li\u003e\n\u003cli data-section-id=\"1uoq73c\" data-start=\"1786\" data-end=\"1832\"\u003eAnyone stepping up from entry-level knives\u003c\/li\u003e\n\u003cli data-section-id=\"qy8e8f\" data-start=\"1833\" data-end=\"1899\"\u003ePeople who want better edge retention without high maintenance\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"1901\" data-end=\"2007\"\u003eIf you’ve been curious about carbon steel, this is an easy way to get into it without the usual downsides.\u003c\/p\u003e\n\u003chr data-start=\"2009\" data-end=\"2012\"\u003e\n\u003ch2 data-section-id=\"1qmrpev\" data-start=\"2014\" data-end=\"2037\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong data-start=\"2017\" data-end=\"2037\"\u003eLeigh’s 2 cents:\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp data-start=\"2039\" data-end=\"2070\"\u003eA good entry into carbon steel.\u003c\/p\u003e\n\u003cp data-start=\"2072\" data-end=\"2255\"\u003eIt’s light, easy to use, and sits in that middle ground—not a fragile laser, it a workhorse. You can use it in a professional kitchen or at home without overthinking it.\u003c\/p\u003e\n\u003cp data-start=\"2257\" data-end=\"2426\"\u003eFor the price, the performance is hard to fault. Aogami Super is one of the best-performing steels out there, and this gives you access to it without spending big money.\u003c\/p\u003e\n\u003chr data-start=\"2428\" data-end=\"2431\"\u003e\n\u003ch2 data-section-id=\"q11yyz\" data-start=\"2433\" data-end=\"2454\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong data-start=\"2436\" data-end=\"2454\"\u003eSpecifications\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cul data-end=\"2739\" data-start=\"2443\"\u003e\n\u003cli\u003eSteel: Aogami Super (Blue Super) core, stainless clad\u003c\/li\u003e\n\u003cli\u003eFinish: Migaki (polished)\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"2542\" data-start=\"2519\" data-section-id=\"177jtmb\"\u003eBlade length: 165mm\u003c\/li\u003e\n\u003cli data-end=\"2569\" data-start=\"2543\" data-section-id=\"10qgtbg\"\u003eBlade thickness: 1.8mm@ handle, 1.7mm@ tip\u003c\/li\u003e\n\u003cli data-end=\"2595\" data-start=\"2570\" data-section-id=\"nn7won\"\u003eOverall length: 306mm\u003c\/li\u003e\n\u003cli data-end=\"2618\" data-start=\"2596\" data-section-id=\"1eoon43\"\u003eBlade height: 51mm\u003c\/li\u003e\n\u003cli data-end=\"2635\" data-start=\"2619\" data-section-id=\"tibnwo\"\u003eWeight: 158g\u003c\/li\u003e\n\u003cli\u003eHardness: ~63 HRC\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"2674\" data-start=\"2657\" data-section-id=\"k0opmn\"\u003eBevel: Double\u003c\/li\u003e\n\u003cli\u003eHandle: D-shape, Kebony Maple (right-handed)\u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-start=\"2659\" data-end=\"2662\"\u003e\n\u003ch2 data-section-id=\"1lq28ec\" data-start=\"2664\" data-end=\"2682\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong data-start=\"2667\" data-end=\"2682\"\u003eBottom line\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp data-start=\"2684\" data-end=\"2783\"\u003eCarbon steel performance without the usual hassle.\u003cbr data-start=\"2734\" data-end=\"2737\"\u003eSharp, easy to maintain, and built to be used.\u003c\/p\u003e","brand":"Akifusa","offers":[{"title":"Default Title","offer_id":43164101673201,"sku":"AFNA165TA","price":179.99,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0653\/3975\/2689\/products\/Akifusa-Nakiri-165mm.wepb.webp?v=1660851985"},{"product_id":"ohishi-santoku-all-purpose-knife-180mm-ginsan","title":"Ohishi Santoku (All purpose Knife) 180mm, Ginsan","description":"\u003ch2\u003e\u003cspan\u003eOhishi Ginsan Western Handle Knives\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThe Ohishi Ginsan range is where \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003etraditional Japanese blade performance meets modern, low-maintenance convenience\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eHandcrafted in Japan and produced under the renowned \u003c\/span\u003e\u003cspan\u003eHokiyama Cutlery\u003c\/span\u003e\u003cspan\u003e, this series is built around \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003eGinsan (Silver 3) steel\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e — one of the most refined stainless steels used in Japanese knife making.\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv\u003e\u003chr\u003e\u003c\/div\u003e\n\u003ch3\u003e\u003cspan\u003eWhy Choose Ginsan Steel?\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eGinsan is often described as the perfect balance between \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003ecarbon steel performance and stainless steel practicality\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cul data-spread=\"false\"\u003e\n\u003cli\u003e\n\u003cstrong\u003e\u003cspan\u003eRazor-sharp edge\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e with a fine grain structure\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e\u003cspan\u003eExcellent edge retention\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e for daily use\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e\u003cspan\u003eHigh corrosion resistance\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e (no need to baby your knife too much)\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e\u003cspan\u003eEasy to sharpen\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e, similar feel to traditional carbon steel\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eIn short: \u003c\/span\u003e\u003cspan\u003eYou get the cutting feel of a high-end carbon knife — without the maintenance.\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv\u003e\u003chr\u003e\u003c\/div\u003e\n\u003ch3\u003e\u003cspan\u003eBuilt for Real Kitchens\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eEach blade features:\u003c\/span\u003e\u003c\/p\u003e\n\u003cul data-spread=\"false\"\u003e\n\u003cli\u003e\n\u003cstrong\u003e\u003cspan\u003eGinsan core steel (HRC ~61)\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e for long-lasting sharpness\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e\u003cspan\u003eStainless steel cladding\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e for durability and rust resistance \u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e\u003cspan\u003eNashiji (pear skin) finish\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e for a refined, traditional lool\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e\u003cspan\u003eDouble bevel edge\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e for versatility\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThese are true \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003eworkhorse knives\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e — tough enough for professional kitchens, but refined enough for precision work. Just make sure you read the care instructions and don't use the knife as a hammer!\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv\u003e\u003chr\u003e\u003c\/div\u003e\n\u003ch3\u003e\u003cspan\u003eWestern Handle Comfort\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThe western (yo) handle design offers:\u003c\/span\u003e\u003c\/p\u003e\n\u003cul data-spread=\"false\"\u003e\n\u003cli\u003e\u003cspan\u003eFamiliar feel for chefs used to European knives including weight and balance\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e\u003cspan\u003eFull tang, triple-riveted construction\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e for strength and balance\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eDurable pakkawood handle resistant to moisture and wear \u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eIdeal if you want Japanese performance with a more western grip.\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv\u003e\u003chr\u003e\u003c\/div\u003e\n\u003ch3\u003e\u003cspan\u003eWho These Are For\u003c\/span\u003e\u003c\/h3\u003e\n\u003cul data-spread=\"false\"\u003e\n\u003cli\u003e\n\u003cspan\u003eChefs who want \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003elow-maintenance Japanese steel\u003c\/span\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eHome cooks upgrading from German knives\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eAnyone wanting a \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003ereliable daily driver\u003c\/span\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eThose who love sharpness — but don’t want the hassle of carbon steel!\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cb\u003e\u003cbr\u003e\u003cem\u003eLeigh’s 2 cents: \u003c\/em\u003e\u003c\/b\u003e\u003c\/strong\u003e\u003cem\u003eThis is a great workhorse.\u003cbr\u003eEasy to care for and maintain. Great cutting power but still a workhorse.\u003cbr\u003ePerfect for a busy kitchen.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eIf you prefer a Japanese style handle check out \u003ca href=\"https:\/\/www.thebladerunner.com.au\/collections\/hitohira-s3\"\u003eHitohira S3 series\u003c\/a\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cb\u003eSteel: Ginsan Silver 3\u003cbr\u003eFinish: Nashiji (Meaning: pear’s skin. Rough look cladding)\u003cbr\u003eBlade length: 183mm\u003cbr\u003eBlade thickness: 2.0mm\u003cbr\u003eOverall length: 303mm\u003cbr\u003eBlade Height: 39mm\u003cbr\u003eWeight: 178g\u003cbr\u003eRHC: 61\u003cbr\u003eBevel: Double\u003cbr\u003eHandle: Western (Pakka Wood)\u003c\/b\u003e\u003c\/strong\u003e\u003c\/p\u003e","brand":"Ohishi","offers":[{"title":"Default Title","offer_id":43164109668593,"sku":"OSSA180GI","price":199.99,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0653\/3975\/2689\/products\/insta.-Ohish-Santoku-180mm.jpg?v=1660852159"},{"product_id":"kanehide-honesuki-boning-knife-maru-rosewood-handle","title":"Kanehide Honesuki (Boning Knife) Maru, Rosewood Handle","description":"\u003cp data-mce-fragment=\"1\"\u003eKanehide Honesuki is made in  Seki-Gifu, Japan.\u003cbr data-mce-fragment=\"1\"\u003eA simple boning knife with a beautiful Rosewood handle.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003e Maru is a boning knife that doesn't have a heel unlike its \u003ca href=\"https:\/\/www.thebladerunner.com.au\/product\/kanehide-honesuki-boning-knife-kaku-rosewood-handle\/\" data-mce-fragment=\"1\" data-mce-href=\"https:\/\/www.thebladerunner.com.au\/product\/kanehide-honesuki-boning-knife-kaku-rosewood-handle\/\"\u003eKaku\u003c\/a\u003e brother.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eSteel: Semi Stainless Steel\u003cbr data-mce-fragment=\"1\"\u003eBlade length: 143mm\u003cbr data-mce-fragment=\"1\"\u003eBlade thickness: 2.3mm\u003cbr data-mce-fragment=\"1\"\u003eOverall length: 255mm\u003cbr data-mce-fragment=\"1\"\u003eBlade Height: 30mm\u003cbr data-mce-fragment=\"1\"\u003eWeight: 119g\u003cbr data-mce-fragment=\"1\"\u003eRHC: -\u003cbr data-mce-fragment=\"1\"\u003eBevel: Single, Left and Right\u003cbr data-mce-fragment=\"1\"\u003eHandle: Western\u003c\/b\u003e\u003c\/strong\u003e\u003c\/p\u003e","brand":"Kanehide","offers":[{"title":"Right Handed","offer_id":43164180742385,"sku":"Kanehide-HONE-MARU","price":89.99,"currency_code":"AUD","in_stock":true},{"title":"Left Handed","offer_id":43169049379057,"sku":"Kanehide-HONE-MARU","price":109.99,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0653\/3975\/2689\/products\/kanehidemaru.webp?v=1666327523"},{"product_id":"kanehide-honesuki-boning-knife-kaku-rosewood-handle","title":"Kanehide Honesuki (Boning Knife) Kaku, Rosewood Handle","description":"\u003cp data-mce-fragment=\"1\"\u003eKanehide Honesuki is made in  Seki-Gifu, Japan.\u003cbr data-mce-fragment=\"1\"\u003eA simple boning knife with a beautiful Rosewood handle.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003eKaku is a angular boning knife that has a heel unlike its \u003ca href=\"https:\/\/www.thebladerunner.com.au\/product\/kanehide-honesuki-boning-knife-maru-rosewood-handle\/\" data-mce-fragment=\"1\" data-mce-href=\"https:\/\/www.thebladerunner.com.au\/product\/kanehide-honesuki-boning-knife-maru-rosewood-handle\/\"\u003eMaru\u003c\/a\u003e bother.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eSteel: Semi Stainless Steel\u003cbr data-mce-fragment=\"1\"\u003eBlade length: 150mm\u003cbr data-mce-fragment=\"1\"\u003eBlade thickness: 2.4mm\u003cbr data-mce-fragment=\"1\"\u003eOverall length: 265mm\u003cbr data-mce-fragment=\"1\"\u003eBlade Height: 38mm\u003cbr data-mce-fragment=\"1\"\u003eWeight: 138g\u003cbr data-mce-fragment=\"1\"\u003eRHC: -\u003cbr data-mce-fragment=\"1\"\u003eBevel: Single, Left and Right\u003cbr data-mce-fragment=\"1\"\u003eHandle: Western\u003c\/b\u003e\u003c\/strong\u003e\u003c\/p\u003e","brand":"Kanehide","offers":[{"title":"Right Handed","offer_id":43164195291377,"sku":"Kanehide-HONE-KAKU","price":89.99,"currency_code":"AUD","in_stock":true},{"title":"Left Handed","offer_id":43164195324145,"sku":"Kanehide-HONE-KAKU-L","price":109.99,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0653\/3975\/2689\/products\/kanehideKaku.webp?v=1666327531"},{"product_id":"tojiro-santoku-all-purpose-knife-170mm-dp3-series","title":"Tojiro Santoku (All purpose Knife), 170mm DP3 Series","description":"\u003ch2 data-end=\"836\" data-start=\"815\" data-section-id=\"14nfwon\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong data-end=\"836\" data-start=\"818\"\u003e\u003cstrong data-start=\"140\" data-end=\"170\"\u003eTojiro VG10 Japanese Knife \u003c\/strong\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp data-start=\"140\" data-end=\"170\"\u003eIf you’re looking for a proper Japanese knife without spending a fortune, this is it. Tojiro’s VG10 range is widely regarded as one of the best entry points into Japanese kitchen knives—simple, well-made, and built to perform.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003cem\u003eThis is the kind of knife you buy when you want performance over hype.\u003c\/em\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003ch2 data-end=\"836\" data-start=\"815\" data-section-id=\"14nfwon\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong data-end=\"836\" data-start=\"818\"\u003eWhy this works\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cul data-start=\"1320\" data-end=\"1543\"\u003e\n\u003cli data-section-id=\"14aj45c\" data-start=\"1320\" data-end=\"1368\"\u003eVG10 core steel for excellent edge retention\u003c\/li\u003e\n\u003cli data-section-id=\"942uhe\" data-start=\"1369\" data-end=\"1422\"\u003eStainless clad for durability and low maintenance\u003c\/li\u003e\n\u003cli data-section-id=\"35nh4\" data-start=\"1423\" data-end=\"1466\"\u003eThin grind for clean, efficient cutting\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli data-section-id=\"rw8pph\" data-start=\"1501\" data-end=\"1543\"\u003eOutstanding price-to-performance ratio\u003c\/li\u003e\n\u003cli data-section-id=\"rw8pph\" data-start=\"1501\" data-end=\"1543\"\u003eWidely regarded as one of the best entry points into Japanese knives\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003cp data-start=\"140\" data-end=\"170\"\u003e\u003cbr\u003eAt the core is VG10 stainless steel, hardened to hold a sharp edge significantly longer than typical Western knives. It takes a fine edge, stays sharp through real use, and is still tough enough for a busy home kitchen or professional work.\u003cbr\u003e\u003cbr\u003eThe construction is straightforward and purposeful: a VG10 core clad in softer stainless steel for durability, with a comfortable handle that’s easy to control. It’s not flashy, but that’s the point—everything is there to make the knife cut well and last.\u003cbr\u003e\u003cbr\u003eIn use, you’ll notice the difference straight away. Thinner behind the edge than most Western knives, it moves through ingredients cleanly with less resistance. Vegetables, proteins, herbs—it just does the job properly.\u003cbr\u003e\u003cbr\u003eWhether it’s your first Japanese chef knife or a reliable daily driver, Tojiro delivers where it counts.\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch2 data-end=\"1746\" data-start=\"1727\" data-section-id=\"nqyzyx\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong data-end=\"1746\" data-start=\"1730\"\u003e\u003cem\u003e\u003cstrong\u003eLeigh’s 2 cents:\u003c\/strong\u003e\u003c\/em\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003eBeautiful knives at very reasonable prices. I call these “the bottom of the top”—they use high-quality materials and solid heat treatment, without the premium price tag.\u003c\/p\u003e\n\u003cp data-start=\"2154\" data-end=\"2287\"\u003eThe only real downside? They’re not the most visually exciting knives out there. But at this price, that’s a pretty easy trade-off.\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch2 data-end=\"1746\" data-start=\"1727\" data-section-id=\"nqyzyx\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong data-end=\"1746\" data-start=\"1730\"\u003eWho it’s for\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp data-start=\"2154\" data-end=\"2287\"\u003eI recommend these to anyone—from home cooks to apprentice chefs and professionals—who wants a reliable knife that just performs.\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch2 data-end=\"1746\" data-start=\"1727\" data-section-id=\"nqyzyx\"\u003e\u003cstrong data-start=\"2424\" data-end=\"2442\"\u003eSpecifications\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cul data-end=\"2739\" data-start=\"2443\"\u003e\n\u003cli data-end=\"2460\" data-start=\"2443\" data-section-id=\"uis824\"\u003eBrand: Tojiro\u003c\/li\u003e\n\u003cli data-end=\"2460\" data-start=\"2443\" data-section-id=\"uis824\"\u003eSKU: F-503\u003c\/li\u003e\n\u003cli data-end=\"2497\" data-start=\"2461\" data-section-id=\"eq9d24\"\u003eSteel: VG10 core, stainless clad\u003c\/li\u003e\n\u003cli data-end=\"2518\" data-start=\"2498\" data-section-id=\"tsefk1\"\u003eFinish: Polished\u003c\/li\u003e\n\u003cli data-end=\"2542\" data-start=\"2519\" data-section-id=\"177jtmb\"\u003eBlade length: 170mm\u003c\/li\u003e\n\u003cli data-end=\"2569\" data-start=\"2543\" data-section-id=\"10qgtbg\"\u003eBlade thickness: 1.9mm\u003c\/li\u003e\n\u003cli data-end=\"2595\" data-start=\"2570\" data-section-id=\"nn7won\"\u003eOverall length: 300mm\u003c\/li\u003e\n\u003cli data-end=\"2618\" data-start=\"2596\" data-section-id=\"1eoon43\"\u003eBlade height: 45mm\u003c\/li\u003e\n\u003cli data-end=\"2635\" data-start=\"2619\" data-section-id=\"tibnwo\"\u003eWeight: 186g\u003c\/li\u003e\n\u003cli data-end=\"2656\" data-start=\"2636\" data-section-id=\"10a29i1\"\u003eHardness: 60 HRC\u003c\/li\u003e\n\u003cli data-end=\"2674\" data-start=\"2657\" data-section-id=\"k0opmn\"\u003eBevel: Double\u003c\/li\u003e\n\u003cli data-end=\"2739\" data-start=\"2675\" data-section-id=\"n9jjez\"\u003eHandle: Western-style, made from a recycled timber composite\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Tojiro","offers":[{"title":"Default Title","offer_id":43164210266353,"sku":"Tojiro  TF-503","price":129.99,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0653\/3975\/2689\/products\/insta.Santoku-170mm.jpg?v=1660853775"},{"product_id":"shapton-professional-whetstone-set-3","title":"Shapton Professional Whetstone Set #2","description":"\u003c!-- wp:paragraph --\u003e\n\u003ch2\u003e\u003cspan\u003eShapton Kuromaku Whetstone Set – 1000 \/ 5000 Grit\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eA simple and effective Japanese sharpening setup for maintaining already sharp kitchen knives.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThe Shapton Kuromaku series is known for fast cutting speed, slow wearing, and splash-and-go convenience — making it one of the most popular whetstone ranges for both professional chefs and home cooks.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eThis Set Includes\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003e🔹 \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003e1000 grit\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e – the workhorse stone for everyday sharpening and edge maintenance.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003e🔹 \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003e5000 grit\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e – refines and polishes the edge, leaving a smoother, sharper finish.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eWhy Choose Shapton?\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003e🎌 Made in Japan\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e⚡ Fast cutting \u0026amp; slow wearing\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e💧 Splash-and-go convenience\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e🪨 Hard wearing ceramic composition\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e🔪 Excellent for Japanese kitchen knives\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eEach stone includes a storage case that also doubles as a sharpening base for added stability during use.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eIdeal For\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003e✅ Maintaining already sharp knives\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e✅ Japanese kitchen knives\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e✅ Home cooks and professional chefs\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e✅ Customers upgrading from cheaper whetstones\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e✅ Anyone wanting a simple two-stone sharpening progression\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003e❌ Repairing chipped or heavily damaged edges\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e❌ Very blunt knives (consider the \u003ca href=\"https:\/\/www.thebladerunner.com.au\/products\/shapton-professional-whetstone-set\"\u003e320 \/ 1000 \/ 5000\u003c\/a\u003e set instead)\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eLeigh's 2 Cents\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThis is the setup I recommend for people whose knives are already in reasonable condition.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eIf you're constantly battling blunt knives, you'll probably be happier starting with the 320 \/ 1000 \/ 5000 set. A coarse stone removes metal much faster and makes sharpening far easier to learn.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eIf your knives are already sharp and just need regular maintenance, this combination is hard to beat.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eConsider adding an 320grit, Atoma flattening plate or strop to complete the setup.\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003e Dimensions:\u003c\/b\u003e\u003cbr\u003e\u003cb\u003eBrand: Shapton\u003c\/b\u003e\u003cbr\u003e\u003cb\u003eOrigin: Japan\u003c\/b\u003e\u003cbr\u003e\u003cb\u003eLength: 210mm\u003c\/b\u003e\u003cbr\u003e\u003cb\u003eHeight: 15mm\u003c\/b\u003e\u003cbr\u003e\u003cb\u003eWidth: 70mm\u003c\/b\u003e\u003cbr\u003e\u003cb\u003eWeight: 668g\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003c!-- \/wp:paragraph --\u003e\n\u003ch2\u003eNew to sharpening? Start here\u003c\/h2\u003e\n\u003cdiv style=\"position: relative; padding-bottom: 56.25%; height: 0; overflow: hidden;\"\u003e\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/pshWLfwhL7U\" title=\"How to Sharpen Japanese Kitchen Knives | Full Whetstone Guide\" style=\"position: absolute; top: 0; left: 0; width: 100%; height: 100%;\"\u003e\n    \u003c\/iframe\u003e\u003c\/div\u003e","brand":"Shapton","offers":[{"title":"Default Title","offer_id":43164215443697,"sku":"ShaptonSet2","price":179.99,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0653\/3975\/2689\/products\/shapton-set-1000.5000-webp.webp?v=1660853985"},{"product_id":"ohishi-sujihiki-carving-knife-240mm-ginsan","title":"Ohishi Sujihiki (Carving Knife) 240mm, Ginsan","description":"\u003ch2\u003e\u003cspan\u003eOhishi Ginsan Western Handle Knives\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThe Ohishi Ginsan range is where \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003etraditional Japanese blade performance meets modern, low-maintenance convenience\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eHandcrafted in Japan and produced under the renowned \u003c\/span\u003e\u003cspan\u003eHokiyama Cutlery\u003c\/span\u003e\u003cspan\u003e, this series is built around \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003eGinsan (Silver 3) steel\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e — one of the most refined stainless steels used in Japanese knife making.\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv\u003e\u003chr\u003e\u003c\/div\u003e\n\u003ch3\u003e\u003cspan\u003eWhy Choose Ginsan Steel?\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eGinsan is often described as the perfect balance between \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003ecarbon steel performance and stainless steel practicality\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cul data-spread=\"false\"\u003e\n\u003cli\u003e\n\u003cstrong\u003e\u003cspan\u003eRazor-sharp edge\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e with a fine grain structure\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e\u003cspan\u003eExcellent edge retention\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e for daily use\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e\u003cspan\u003eHigh corrosion resistance\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e (no need to baby your knife too much)\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e\u003cspan\u003eEasy to sharpen\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e, similar feel to traditional carbon steel\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eIn short: \u003c\/span\u003e\u003cspan\u003eYou get the cutting feel of a high-end carbon knife — without the maintenance.\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv\u003e\u003chr\u003e\u003c\/div\u003e\n\u003ch3\u003e\u003cspan\u003eBuilt for Real Kitchens\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eEach blade features:\u003c\/span\u003e\u003c\/p\u003e\n\u003cul data-spread=\"false\"\u003e\n\u003cli\u003e\n\u003cstrong\u003e\u003cspan\u003eGinsan core steel (HRC ~61)\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e for long-lasting sharpness\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e\u003cspan\u003eStainless steel cladding\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e for durability and rust resistance \u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e\u003cspan\u003eNashiji (pear skin) finish\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e for a refined, traditional lool\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e\u003cspan\u003eDouble bevel edge\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e for versatility\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThese are true \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003eworkhorse knives\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e — tough enough for professional kitchens, but refined enough for precision work. Just make sure you read the care instructions and don't use the knife as a hammer!\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv\u003e\u003chr\u003e\u003c\/div\u003e\n\u003ch3\u003e\u003cspan\u003eWestern Handle Comfort\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThe western (yo) handle design offers:\u003c\/span\u003e\u003c\/p\u003e\n\u003cul data-spread=\"false\"\u003e\n\u003cli\u003e\u003cspan\u003eFamiliar feel for chefs used to European knives including weight and balance\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e\u003cspan\u003eFull tang, triple-riveted construction\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e for strength and balance\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eDurable pakkawood handle resistant to moisture and wear \u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eIdeal if you want Japanese performance with a more western grip.\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv\u003e\u003chr\u003e\u003c\/div\u003e\n\u003ch3\u003e\u003cspan\u003eWho These Are For\u003c\/span\u003e\u003c\/h3\u003e\n\u003cul data-spread=\"false\"\u003e\n\u003cli\u003e\n\u003cspan\u003eChefs who want \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003elow-maintenance Japanese steel\u003c\/span\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eHome cooks upgrading from German knives\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eAnyone wanting a \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003ereliable daily driver\u003c\/span\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eThose who love sharpness — but don’t want the hassle of carbon steel!\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cb\u003e\u003cbr\u003e\u003cem\u003eLeigh’s 2 cents: \u003c\/em\u003e\u003c\/b\u003e\u003c\/strong\u003e\u003cem\u003eThis is a great workhorse.\u003cbr\u003eEasy to care for and maintain. Great cutting power but still a workhorse.\u003cbr\u003ePerfect for a busy kitchen.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eIf you prefer a Japanese style handle check out \u003ca href=\"https:\/\/www.thebladerunner.com.au\/collections\/hitohira-s3\"\u003eHitohira S3 series\u003c\/a\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cb\u003eSteel: Ginsan Silver 3\u003cbr\u003eFinish: Nashiji (Meaning: pear’s skin. Rough look cladding)\u003cbr\u003eBlade length: 244mm\u003cbr\u003eBlade thickness: 2.02mm\u003cbr\u003eOverall length: 370mm\u003cbr\u003eBlade Height: 33mm\u003cbr\u003eWeight: 158g\u003cbr\u003eRHC: 61-62\u003cbr\u003eBevel: Double\u003cbr\u003eHandle: Western (Pakka Wood)\u003c\/b\u003e\u003c\/strong\u003e\u003c\/p\u003e","brand":"Ohishi","offers":[{"title":"Default Title","offer_id":43164224225521,"sku":"OSSU240GI","price":299.99,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0653\/3975\/2689\/products\/insta-Ohishi-sujihiki-240mm.jpg?v=1660854205"},{"product_id":"ohishi-gyuto-chefs-knife-210mm-ginsan","title":"Ohishi Gyuto (Chefs Knife) 210mm, Ginsan","description":"\u003ch2\u003e\u003cspan\u003eOhishi Ginsan Western Handle Knives\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThe Ohishi Ginsan range is where \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003etraditional Japanese blade performance meets modern, low-maintenance convenience\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eHandcrafted in Japan and produced under the renowned \u003c\/span\u003e\u003cspan\u003eHokiyama Cutlery\u003c\/span\u003e\u003cspan\u003e, this series is built around \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003eGinsan (Silver 3) steel\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e — one of the most refined stainless steels used in Japanese knife making.\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv\u003e\u003chr\u003e\u003c\/div\u003e\n\u003ch3\u003e\u003cspan\u003eWhy Choose Ginsan Steel?\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eGinsan is often described as the perfect balance between \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003ecarbon steel performance and stainless steel practicality\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cul data-spread=\"false\"\u003e\n\u003cli\u003e\n\u003cstrong\u003e\u003cspan\u003eRazor-sharp edge\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e with a fine grain structure\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e\u003cspan\u003eExcellent edge retention\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e for daily use\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e\u003cspan\u003eHigh corrosion resistance\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e (no need to baby your knife too much)\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e\u003cspan\u003eEasy to sharpen\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e, similar feel to traditional carbon steel\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eIn short: \u003c\/span\u003e\u003cspan\u003eYou get the cutting feel of a high-end carbon knife — without the maintenance.\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv\u003e\u003chr\u003e\u003c\/div\u003e\n\u003ch3\u003e\u003cspan\u003eBuilt for Real Kitchens\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eEach blade features:\u003c\/span\u003e\u003c\/p\u003e\n\u003cul data-spread=\"false\"\u003e\n\u003cli\u003e\n\u003cstrong\u003e\u003cspan\u003eGinsan core steel (HRC ~61)\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e for long-lasting sharpness\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e\u003cspan\u003eStainless steel cladding\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e for durability and rust resistance \u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e\u003cspan\u003eNashiji (pear skin) finish\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e for a refined, traditional lool\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e\u003cspan\u003eDouble bevel edge\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e for versatility\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThese are true \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003eworkhorse knives\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e — tough enough for professional kitchens, but refined enough for precision work. Just make sure you read the care instructions and don't use the knife as a hammer!\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv\u003e\u003chr\u003e\u003c\/div\u003e\n\u003ch3\u003e\u003cspan\u003eWestern Handle Comfort\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThe western (yo) handle design offers:\u003c\/span\u003e\u003c\/p\u003e\n\u003cul data-spread=\"false\"\u003e\n\u003cli\u003e\u003cspan\u003eFamiliar feel for chefs used to European knives including weight and balance\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e\u003cspan\u003eFull tang, triple-riveted construction\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e for strength and balance\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eDurable pakkawood handle resistant to moisture and wear \u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eIdeal if you want Japanese performance with a more western grip.\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv\u003e\u003chr\u003e\u003c\/div\u003e\n\u003ch3\u003e\u003cspan\u003eWho These Are For\u003c\/span\u003e\u003c\/h3\u003e\n\u003cul data-spread=\"false\"\u003e\n\u003cli\u003e\n\u003cspan\u003eChefs who want \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003elow-maintenance Japanese steel\u003c\/span\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eHome cooks upgrading from German knives\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eAnyone wanting a \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003ereliable daily driver\u003c\/span\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eThose who love sharpness — but don’t want the hassle of carbon steel!\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cb\u003e\u003cbr\u003e\u003cem\u003eLeigh’s 2 cents: \u003c\/em\u003e\u003c\/b\u003e\u003c\/strong\u003e\u003cem\u003eThis is a great workhorse.\u003cbr\u003eEasy to care for and maintain. Great cutting power but still a workhorse.\u003cbr\u003ePerfect for a busy kitchen.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eIf you prefer a Japanese style handle check out \u003ca href=\"https:\/\/www.thebladerunner.com.au\/collections\/hitohira-s3\"\u003eHitohira S3 series\u003c\/a\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSteel: Ginsan Silver 3\u003c\/b\u003e\u003cbr\u003e\u003cb\u003eFinish: Nashiji (Meaning: pear’s skin. Rough look cladding)\u003c\/b\u003e\u003cbr\u003e\u003cb\u003eBlade length: 215mm\u003c\/b\u003e\u003cbr\u003e\u003cb\u003eBlade thickness: 2.15mm\u003c\/b\u003e\u003cbr\u003e\u003cb\u003eOverall length: 335mm\u003c\/b\u003e\u003cbr\u003e\u003cb\u003eBlade Height: 45mm\u003c\/b\u003e\u003cbr\u003e\u003cb\u003eWeight: 201g\u003c\/b\u003e\u003cbr\u003e\u003cb\u003eRHC: 61-62\u003c\/b\u003e\u003cbr\u003e\u003cb\u003eBevel: Double\u003c\/b\u003e\u003cbr\u003e\u003cb\u003eHandle: Western (Pakka Wood)\u003c\/b\u003e\u003c\/p\u003e","brand":"Ohishi","offers":[{"title":"Default Title","offer_id":43164233564401,"sku":"OSGY210GI","price":259.99,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0653\/3975\/2689\/products\/insta-Ohishi-Gyuto-210.01-copy.jpg?v=1660854395"},{"product_id":"tojiro-petty-utility-knife-120mm-dp3-series","title":"Tojiro Petty (Utility Knife), 120mm DP3 series","description":"\u003ch2 data-end=\"836\" data-start=\"815\" data-section-id=\"14nfwon\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong data-end=\"836\" data-start=\"818\"\u003e\u003cstrong data-start=\"140\" data-end=\"170\"\u003eTojiro VG10 Japanese Knife \u003c\/strong\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp data-start=\"140\" data-end=\"170\"\u003eIf you’re looking for a proper Japanese knife without spending a fortune, this is it. Tojiro’s VG10 range is widely regarded as one of the best entry points into Japanese kitchen knives—simple, well-made, and built to perform.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003cem\u003eThis is the kind of knife you buy when you want performance over hype.\u003c\/em\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003ch2 data-end=\"836\" data-start=\"815\" data-section-id=\"14nfwon\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong data-end=\"836\" data-start=\"818\"\u003eWhy this works\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cul data-start=\"1320\" data-end=\"1543\"\u003e\n\u003cli data-section-id=\"14aj45c\" data-start=\"1320\" data-end=\"1368\"\u003eVG10 core steel for excellent edge retention\u003c\/li\u003e\n\u003cli data-section-id=\"942uhe\" data-start=\"1369\" data-end=\"1422\"\u003eStainless clad for durability and low maintenance\u003c\/li\u003e\n\u003cli data-section-id=\"35nh4\" data-start=\"1423\" data-end=\"1466\"\u003eThin grind for clean, efficient cutting\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli data-section-id=\"rw8pph\" data-start=\"1501\" data-end=\"1543\"\u003eOutstanding price-to-performance ratio\u003c\/li\u003e\n\u003cli data-section-id=\"rw8pph\" data-start=\"1501\" data-end=\"1543\"\u003eWidely regarded as one of the best entry points into Japanese knives\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003cp data-start=\"140\" data-end=\"170\"\u003e\u003cbr\u003eAt the core is VG10 stainless steel, hardened to hold a sharp edge significantly longer than typical Western knives. It takes a fine edge, stays sharp through real use, and is still tough enough for a busy home kitchen or professional work.\u003cbr\u003e\u003cbr\u003eThe construction is straightforward and purposeful: a VG10 core clad in softer stainless steel for durability, with a comfortable handle that’s easy to control. It’s not flashy, but that’s the point—everything is there to make the knife cut well and last.\u003cbr\u003e\u003cbr\u003eIn use, you’ll notice the difference straight away. Thinner behind the edge than most Western knives, it moves through ingredients cleanly with less resistance. Vegetables, proteins, herbs—it just does the job properly.\u003cbr\u003e\u003cbr\u003eWhether it’s your first Japanese chef knife or a reliable daily driver, Tojiro delivers where it counts.\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch2 data-end=\"1746\" data-start=\"1727\" data-section-id=\"nqyzyx\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong data-end=\"1746\" data-start=\"1730\"\u003e\u003cem\u003e\u003cstrong\u003eLeigh’s 2 cents:\u003c\/strong\u003e\u003c\/em\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003eBeautiful knives at very reasonable prices. I call these “the bottom of the top”—they use high-quality materials and solid heat treatment, without the premium price tag.\u003c\/p\u003e\n\u003cp data-start=\"2154\" data-end=\"2287\"\u003eThe only real downside? They’re not the most visually exciting knives out there. But at this price, that’s a pretty easy trade-off.\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch2 data-end=\"1746\" data-start=\"1727\" data-section-id=\"nqyzyx\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong data-end=\"1746\" data-start=\"1730\"\u003eWho it’s for\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp data-start=\"2154\" data-end=\"2287\"\u003eI recommend these to anyone—from home cooks to apprentice chefs and professionals—who wants a reliable knife that just performs.\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch2 data-end=\"1746\" data-start=\"1727\" data-section-id=\"nqyzyx\"\u003e\u003cstrong data-start=\"2424\" data-end=\"2442\"\u003eSpecifications\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cul data-start=\"2443\" data-end=\"2739\"\u003e\n\u003cli data-section-id=\"uis824\" data-start=\"2443\" data-end=\"2460\"\u003eBrand: Tojiro\u003c\/li\u003e\n\u003cli data-section-id=\"uis824\" data-start=\"2443\" data-end=\"2460\"\u003eSKU: F-801\u003c\/li\u003e\n\u003cli data-section-id=\"eq9d24\" data-start=\"2461\" data-end=\"2497\"\u003eSteel: VG10 core, stainless clad\u003c\/li\u003e\n\u003cli data-section-id=\"tsefk1\" data-start=\"2498\" data-end=\"2518\"\u003eFinish: Polished\u003c\/li\u003e\n\u003cli data-section-id=\"177jtmb\" data-start=\"2519\" data-end=\"2542\"\u003eBlade length: 120mm\u003c\/li\u003e\n\u003cli data-section-id=\"10qgtbg\" data-start=\"2543\" data-end=\"2569\"\u003eBlade thickness: 1.9mm\u003c\/li\u003e\n\u003cli data-section-id=\"nn7won\" data-start=\"2570\" data-end=\"2595\"\u003eOverall length: 230mm\u003c\/li\u003e\n\u003cli data-section-id=\"1eoon43\" data-start=\"2596\" data-end=\"2618\"\u003eBlade height: 25mm\u003c\/li\u003e\n\u003cli data-section-id=\"tibnwo\" data-start=\"2619\" data-end=\"2635\"\u003eWeight: 66g\u003c\/li\u003e\n\u003cli data-section-id=\"10a29i1\" data-start=\"2636\" data-end=\"2656\"\u003eHardness: 60 HRC\u003c\/li\u003e\n\u003cli data-section-id=\"k0opmn\" data-start=\"2657\" data-end=\"2674\"\u003eBevel: Double\u003c\/li\u003e\n\u003cli data-section-id=\"n9jjez\" data-start=\"2675\" data-end=\"2739\"\u003eHandle: Western-style, made from a recycled timber composite\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Tojiro","offers":[{"title":"Default Title","offer_id":43164257583345,"sku":"Tojiro TF-801","price":94.99,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0653\/3975\/2689\/products\/insta.Tojiro-paring-120mm.jpg?v=1660855010"},{"product_id":"hitohira-futana-s3-gyuto-chefs-knife-210mm","title":"Hitohira Futana S3 Gyuto (Chefs Knife) 210mm","description":"\u003ch2 data-mce-fragment=\"1\"\u003eHitohira Futana S3 Gyuto (Chefs Knife) 210mm:\u003c\/h2\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThe Hitohira Futana series is well known for its cutting performance and high-quality steel used.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eHitohira Funtana series is a beautifully balanced knife series.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eAble to cut through boneless meats, fruit and veg easily, yet not a super thin “laser” making it a bit more durable than other knives like Fujiwara.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003eThese knives are beautiful work horses, with real Japanese cutting power.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThis is the stainless variety.\u003c\/p\u003e\n\u003ch2 data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003eThis is a silver 3 steel knife (Ginsan)\u003cbr data-mce-fragment=\"1\"\u003eOne of my favorite steels for busy professional chef.\u003c\/em\u003e\u003c\/h2\u003e\n\u003cblockquote data-mce-fragment=\"1\"\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003eThe best part about S3 steel is that is basically a stainless version of Shirogami (white) Steel.\u003cbr data-mce-fragment=\"1\"\u003eS3 is a high Carbon knife that is a little more forgiving as far as maintenance are concerned.\u003c\/em\u003e\u003c\/h3\u003e\n\u003c\/blockquote\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003eIn my experience the only drawback of silver 3 steel is that it doesn't hold its edge quite as long as a blue or white steel (given good heat treatment), but the low maintenance makes up for it.\u003cbr data-mce-fragment=\"1\"\u003ePerfect for a busy kitchen or home use.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eSteel: Ginsan Silver 3\u003cbr data-mce-fragment=\"1\"\u003eBlade length: 215mm\u003cbr data-mce-fragment=\"1\"\u003eBlade thickness: 2.0mm\u003cbr data-mce-fragment=\"1\"\u003eOverall length: 372mm\u003cbr data-mce-fragment=\"1\"\u003eBlade Height: 47mm\u003cbr data-mce-fragment=\"1\"\u003eWeight: 145g\u003cbr data-mce-fragment=\"1\"\u003eRHC: 62\u003cbr data-mce-fragment=\"1\"\u003eBevel: Double\u003cbr data-mce-fragment=\"1\"\u003eHandle: Octagonal (Cherry Wood)\u003c\/b\u003e\u003c\/strong\u003e\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43164266070257,"sku":"HITO-FUGY210S3-NA","price":279.99,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0653\/3975\/2689\/products\/HitohiraFutanaS3Gyuto210mmCherryWood.webb.webp?v=1675662207"},{"product_id":"shapton-professional-whetstone-set","title":"Shapton Professional Whetstone Set","description":"\u003c!-- wp:paragraph --\u003e\n\u003cstyle\u003e\n  .product__description hr,\n  .product-description hr,\n  .accordion-content hr {\n    margin: 25px 0;\n    border: 0;\n    border-top: 1px solid #ddd;\n  }\n\u003c\/style\u003e\n\u003ch2 data-end=\"235\" data-start=\"174\"\u003e\u003cstrong data-end=\"233\" data-start=\"174\"\u003eShapton Kuromaku Whetstone Set – 320 \/ 1000 \/ 5000 Grit\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003eA complete Japanese sharpening setup for repairing, sharpening, and refining kitchen knives.\u003c\/p\u003e\n\u003cp\u003eThe Shapton Kuromaku series is known for fast cutting speed, slow wearing, splash-and-go convenience — making them one of the most popular whetstones for both chefs and home cooks.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp data-end=\"491\" data-start=\"448\"\u003eThis set includes three essential stones:\u003c\/p\u003e\n\u003cul data-end=\"795\" data-start=\"492\"\u003e\n\u003cli data-end=\"588\" data-start=\"492\"\u003e\n\u003cp data-end=\"588\" data-start=\"494\"\u003e\u003cstrong data-end=\"506\" data-start=\"494\"\u003e320 grit\u003c\/strong\u003e – coarse stone for repairing chips, reshaping edges, and restoring dull blades.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"688\" data-start=\"589\"\u003e\n\u003cp data-end=\"688\" data-start=\"591\"\u003e\u003cstrong data-end=\"604\" data-start=\"591\"\u003e1000 grit\u003c\/strong\u003e – medium stone, ideal for everyday sharpening and creating a strong working edge.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"795\" data-start=\"689\"\u003e\n\u003cp data-end=\"795\" data-start=\"691\"\u003e\u003cstrong data-end=\"704\" data-start=\"691\"\u003e5000 grit\u003c\/strong\u003e – fine polishing stone that refines your blade, delivering a smooth, razor-sharp finish.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch2 data-section-id=\"6l9vtq\" data-start=\"1302\" data-end=\"1324\"\u003eWhy Choose Shapton?\u003c\/h2\u003e\n\u003cp data-start=\"1326\" data-end=\"1490\"\u003e🎌Made in Japan\u003cbr data-start=\"1344\" data-end=\"1347\"\u003e⚡ Fast cutting \u0026amp; slow wearing\u003cbr data-start=\"1376\" data-end=\"1379\"\u003e💧 Splash-and-go convenience – no lengthy soaking required\u003cbr data-start=\"1407\" data-end=\"1410\"\u003e🪨 Hard wearing ceramic composition\u003cbr data-start=\"1445\" data-end=\"1448\"\u003e🔪 Excellent for Japanese kitchen knives\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eEach stone is colour-coded and includes a storage case that also doubles as a sharpening base for added stability during use.\u003c\/p\u003e\n\u003cp\u003eThis progression covers the full sharpening process — from repairing damaged edges to refining and polishing a razor-sharp finish.\u003cbr\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003cp data-end=\"1055\" data-start=\"797\"\u003eShapton Kuromaku stones are known worldwide for their \u003cstrong data-end=\"918\" data-start=\"851\"\u003efast cutting speed, minimal wear, and splash-and-go convenience\u003c\/strong\u003e. Unlike traditional soaking stones, these whetstones require only a splash of water before use, making sharpening quicker and cleaner.\u003c\/p\u003e\n\u003cp data-end=\"1373\" data-start=\"1057\"\u003ePerfect for sharpening Japanese kitchen knives, Western chef knives, scissors, and woodworking tools, this set covers the full sharpening process—from repairing and shaping to honing and polishing. Each stone is color-coded and comes with its own storage case that doubles as a sharpening base for added stability.\u003c\/p\u003e\n\u003cp data-end=\"1511\" data-start=\"1375\"\u003eUpgrade your sharpening routine with the \u003cstrong data-end=\"1450\" data-start=\"1416\"\u003eShapton Kuromaku Whetstone Set\u003c\/strong\u003e, and enjoy sharper, longer-lasting edges with less effort.\u003cbr\u003e\u003c\/p\u003e\n\u003chr data-end=\"2505\" data-start=\"2502\"\u003e\n\u003ch3\u003e\n\u003cem\u003e\u003cb\u003e\u003cstrong\u003eLeigh’s 2 cents: \u003c\/strong\u003e\u003c\/b\u003e\u003c\/em\u003e\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThe storage case also doubles as a sharpening base — and even has drainage holes for drying after use.\u003c\/p\u003e\n\u003cp\u003eSO much thought went into these stones.\u003c\/p\u003e\n\u003cp\u003eHonestly… why has nobody copied this design properly yet?\u003c\/p\u003e\n\u003cp\u003eConsider adding a flattening stone or sink bridge to complete the setup.\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003ch2 data-end=\"2519\" data-start=\"2507\" data-section-id=\"1vdrhtn\"\u003eIdeal For\u003c\/h2\u003e\n\u003cp data-end=\"2710\" data-start=\"2521\"\u003e✅ Beginners learning proper sharpening\u003cbr data-end=\"2562\" data-start=\"2559\"\u003e✅ Japanese kitchen knives\u003cbr data-end=\"2590\" data-start=\"2587\"\u003e✅ Repairing dull or damaged edges\u003cbr data-end=\"2626\" data-start=\"2623\"\u003e✅ Home cooks wanting a long-term setup\u003cbr data-end=\"2667\" data-start=\"2664\"\u003e✅ Anyone seeking a complete Sharpening Set-up\u003cbr\u003e\u003cbr\u003e❌ Higher upfront cost compared to \u003ca href=\"https:\/\/www.thebladerunner.com.au\/products\/naniwa-whetstone-set-220-1000-3000\"\u003echeaper beginner sets\u003c\/a\u003e — but significantly better performance, durability, and long-term value.\u003cbr\u003e❌ Sharpening enthusiasts chasing the absolute premium sharpening feel.\u003cbr\u003eMy advice? Check out the \u003ca href=\"https:\/\/www.thebladerunner.com.au\/products\/naniwa-chosera-professional-whetstone-set\"\u003eNaniwa Chosera\u003c\/a\u003e range instead.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3\u003e\u003cem\u003e\u003cb\u003e\u003cstrong\u003eSpecifications\u003c\/strong\u003e\u003c\/b\u003e\u003c\/em\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cb\u003eBrand: Shapton\u003c\/b\u003e\u003cbr\u003e\u003cb\u003eOrigin: Japan\u003c\/b\u003e\u003cbr\u003e\u003cb\u003eLength: 210mm\u003c\/b\u003e\u003cbr\u003e\u003cb\u003eHeight: 15mm\u003c\/b\u003e\u003cbr\u003e\u003cb\u003eWidth: 70mm\u003c\/b\u003e\u003cbr\u003e\u003cb\u003eWeight: 668g\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003c!-- \/wp:paragraph --\u003e\u003c!-- wp:paragraph --\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/www.thebladerunner.com.au\/pages\/sharpening-care\"\u003e\u003cstrong\u003e\u003cspan\u003eCare Instructions➡️\u003c\/span\u003e\u003c\/strong\u003e\u003c\/a\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003c!-- \/wp:paragraph --\u003e\n\u003ch3\u003eNew to sharpening? Start here\u003c\/h3\u003e\n\u003cdiv style=\"position: relative; padding-bottom: 56.25%; height: 0; overflow: hidden;\"\u003e\u003ciframe style=\"position: absolute; top: 0; left: 0; width: 100%; height: 100%;\" title=\"How to Sharpen Japanese Kitchen Knives | Full Whetstone Guide\" src=\"https:\/\/www.youtube.com\/embed\/pshWLfwhL7U\"\u003e\n    \u003c\/iframe\u003e\u003c\/div\u003e","brand":"Shapton","offers":[{"title":"Default Title","offer_id":43164277539057,"sku":"ShaptonSet1","price":249.99,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0653\/3975\/2689\/products\/shapton-3-set-webp.webp?v=1758074232"},{"product_id":"hitohira-hg-damascus-nakiri-vegetable-knife-165mm","title":"Hitohira HG Damascus, Nakiri (Vegetable Knife) 165mm","description":"\u003cp data-mce-fragment=\"1\"\u003e \u003c\/p\u003e\n\u003ch2 data-mce-fragment=\"1\"\u003eHitohira HG Damascus, Nakiri (Vegetable Knife) 165mm\u003c\/h2\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThis series of knives by Hitohira, are a perfect choice for any chefs\/ home cooks interested in a workhorse of a knife.\u003cbr data-mce-fragment=\"1\"\u003eA simplistic knife, yet very impressive cutting performance for the modest price.\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003eAbout the steel VG-10:\u003c\/em\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003eVG-10 is a one of the best stainless steels used by the Japanese craftsmen.\u003cbr data-mce-fragment=\"1\"\u003eThis steel is used in $150 knives like Tojiro and $600 handmade knives.\u003cem data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/em\u003e\u003cem data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/em\u003eThe core and cladding are both corrosion resistant stainless steel making the knife useful and practical for all kitchens.\u003cbr data-mce-fragment=\"1\"\u003eThe RHC (steel hardness) provides great edge retention keeping this knife sharper, for longer.\u003cbr data-mce-fragment=\"1\"\u003eThe heat treatment isn't crazy high @ 60-61RHC (for a Japanese blades).\u003cbr data-mce-fragment=\"1\"\u003eHowever it is still a lot higher than most western made knives!\u003cbr data-mce-fragment=\"1\"\u003eThis makes this knife a little more forgiving for people new to Japanese knives,\u003cbr data-mce-fragment=\"1\"\u003eand gives the knife durability that is suitable to be a workhorse.\u003cbr data-mce-fragment=\"1\"\u003eTo summarize: A very happy medium.\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003eAbout the blade:\u003c\/em\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThis knife has a beautiful Tsuchime (hammered) finish to the knife as well as Damascus cladding.\u003cbr data-mce-fragment=\"1\"\u003eThe (bevel) grind is fairly thin making it perform very well in cut tests.\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003eAbout the handle:\u003c\/em\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThe blade itself is quite pretty while the handle is a simple.\u003cbr data-mce-fragment=\"1\"\u003eA brown Mahogany\u003cspan\u003e \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003elooking\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003ewood (not Mahogany) with a western handle for those that enjoy a western style handle with a Japanese blade.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eLeigh’s 2 cents: This series of knives by Hitohira is a perfect workhorse knife for a chef or home cook.\u003c\/strong\u003e\u003c\/em\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003eA simplistic western handled knife, yet very impressive cutting performance for the modest price.\u003cbr data-mce-fragment=\"1\"\u003eAn excellent choice for people looking to dip their toes into the Japanese knife market.\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eFinish: Tsuchime (hammered)\u003cbr data-mce-fragment=\"1\"\u003eSteel: VG10 core, Damascus Clad\u003c\/strong\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eBlade length: 165mm\u003c\/strong\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eBlade thickness: 2.1\u003c\/strong\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eBlade Height: 45mm\u003c\/strong\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eOverall length: 285mm\u003c\/strong\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eWeight: 188g\u003c\/strong\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eRC Hardness: 60-61\u003c\/strong\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eBevel: Double\u003cbr data-mce-fragment=\"1\"\u003eHandle: Western\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/strong\u003e\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43164299297009,"sku":"HITO-HGNA165DA","price":159.99,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0653\/3975\/2689\/products\/HitohiraHGdamascus.webp?v=1666690870"},{"product_id":"tojiro-bread-knife-210mm-dp3-series","title":"Tojiro Bread Knife 215mm DP3 Series","description":"\u003ch2 data-end=\"836\" data-start=\"815\" data-section-id=\"14nfwon\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong data-end=\"836\" data-start=\"818\"\u003e\u003cstrong data-start=\"140\" data-end=\"170\"\u003eTojiro VG10 Japanese Knife \u003c\/strong\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp data-start=\"140\" data-end=\"170\"\u003eIf you’re looking for a proper Japanese knife without spending a fortune, this is it. Tojiro’s VG10 range is widely regarded as one of the best entry points into Japanese kitchen knives—simple, well-made, and built to perform.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003cem\u003eThis is the kind of knife you buy when you want performance over hype.\u003c\/em\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003ch2 data-end=\"836\" data-start=\"815\" data-section-id=\"14nfwon\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong data-end=\"836\" data-start=\"818\"\u003eWhy this works\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cul data-start=\"1320\" data-end=\"1543\"\u003e\n\u003cli data-section-id=\"14aj45c\" data-start=\"1320\" data-end=\"1368\"\u003eVG10 core steel for excellent edge retention\u003c\/li\u003e\n\u003cli data-section-id=\"942uhe\" data-start=\"1369\" data-end=\"1422\"\u003eStainless clad for durability and low maintenance\u003c\/li\u003e\n\u003cli data-section-id=\"35nh4\" data-start=\"1423\" data-end=\"1466\"\u003eThin grind for clean, efficient cutting\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli data-section-id=\"rw8pph\" data-start=\"1501\" data-end=\"1543\"\u003eOutstanding price-to-performance ratio\u003c\/li\u003e\n\u003cli data-section-id=\"rw8pph\" data-start=\"1501\" data-end=\"1543\"\u003eWidely regarded as one of the best entry points into Japanese knives\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003cp data-start=\"140\" data-end=\"170\"\u003e\u003cbr\u003eAt the core is VG10 stainless steel, hardened to hold a sharp edge significantly longer than typical Western knives. It takes a fine edge, stays sharp through real use, and is still tough enough for a busy home kitchen or professional work.\u003cbr\u003e\u003cbr\u003eThe construction is straightforward and purposeful: a VG10 core clad in softer stainless steel for durability, with a comfortable handle that’s easy to control. It’s not flashy, but that’s the point—everything is there to make the knife cut well and last.\u003cbr\u003e\u003cbr\u003eIn use, you’ll notice the difference straight away. Thinner behind the edge than most Western knives, it moves through ingredients cleanly with less resistance. Vegetables, proteins, herbs—it just does the job properly.\u003cbr\u003e\u003cbr\u003eWhether it’s your first Japanese chef knife or a reliable daily driver, Tojiro delivers where it counts.\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch2 data-end=\"1746\" data-start=\"1727\" data-section-id=\"nqyzyx\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong data-end=\"1746\" data-start=\"1730\"\u003e\u003cem\u003e\u003cstrong\u003eLeigh’s 2 cents:\u003c\/strong\u003e\u003c\/em\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003eBeautiful knives at very reasonable prices. I call these “the bottom of the top”—they use high-quality materials and solid heat treatment, without the premium price tag.\u003c\/p\u003e\n\u003cp data-start=\"2154\" data-end=\"2287\"\u003eThe only real downside? They’re not the most visually exciting knives out there. But at this price, that’s a pretty easy trade-off.\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch2 data-end=\"1746\" data-start=\"1727\" data-section-id=\"nqyzyx\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong data-end=\"1746\" data-start=\"1730\"\u003eWho it’s for\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp data-start=\"2154\" data-end=\"2287\"\u003eI recommend these to anyone—from home cooks to apprentice chefs and professionals—who wants a reliable knife that just performs.\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch2 data-end=\"1746\" data-start=\"1727\" data-section-id=\"nqyzyx\"\u003e\u003cstrong data-start=\"2424\" data-end=\"2442\"\u003eSpecifications\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cul data-start=\"2443\" data-end=\"2739\"\u003e\n\u003cli data-section-id=\"uis824\" data-start=\"2443\" data-end=\"2460\"\u003eBrand: Tojiro\u003c\/li\u003e\n\u003cli data-section-id=\"uis824\" data-start=\"2443\" data-end=\"2460\"\u003eSKU: F-828\u003c\/li\u003e\n\u003cli data-section-id=\"eq9d24\" data-start=\"2461\" data-end=\"2497\"\u003eSteel: VG10 core, stainless clad\u003c\/li\u003e\n\u003cli data-section-id=\"tsefk1\" data-start=\"2498\" data-end=\"2518\"\u003eFinish: Polished\u003c\/li\u003e\n\u003cli data-section-id=\"177jtmb\" data-start=\"2519\" data-end=\"2542\"\u003eBlade length: 215mm\u003c\/li\u003e\n\u003cli data-section-id=\"10qgtbg\" data-start=\"2543\" data-end=\"2569\"\u003eBlade thickness: 2.6mm\u003c\/li\u003e\n\u003cli data-section-id=\"nn7won\" data-start=\"2570\" data-end=\"2595\"\u003eOverall length: 345mm\u003c\/li\u003e\n\u003cli data-section-id=\"1eoon43\" data-start=\"2596\" data-end=\"2618\"\u003eBlade height: 31mm\u003c\/li\u003e\n\u003cli data-section-id=\"tibnwo\" data-start=\"2619\" data-end=\"2635\"\u003eWeight: 180g\u003c\/li\u003e\n\u003cli data-section-id=\"10a29i1\" data-start=\"2636\" data-end=\"2656\"\u003eHardness: 60 HRC\u003c\/li\u003e\n\u003cli data-section-id=\"k0opmn\" data-start=\"2657\" data-end=\"2674\"\u003eBevel: Double\u003c\/li\u003e\n\u003cli data-section-id=\"n9jjez\" data-start=\"2675\" data-end=\"2739\"\u003eHandle: Western-style, made from a recycled timber composite\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Tojiro","offers":[{"title":"Default Title","offer_id":43164319252721,"sku":"Tojiro TF-828","price":129.99,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0653\/3975\/2689\/products\/insta.Tojiro-bread-knife.jpg?v=1660855591"}],"url":"https:\/\/www.thebladerunner.com.au\/collections\/black-friday-sale.oembed?page=6","provider":"The Blade Runner","version":"1.0","type":"link"}