Master line for professional chefs

Click the photo! How to make Zoom in octagonal handle Takohiki Ebony handle Gyuto and Mukimono And Ho sheath Deba add octagon Soba kiri Maguro-kiri Maguro-kiri

You find your knife! Name Blade size White steel Price$ Blue steel Price$ Sashimi or Takohiki 210mm 170.00 195.00 Sashimi or Takohiki 240mm 180.00 220.00 Sashimi or Takohiki 270mm 225.00 265.00 Sashimi or Takohiki 300mm 265.00 325.00 Sashimi or Takohiki 330mm 300.00 390.00 Sashimi or Takohiki 360mm 390.00 505.00 Deba knife 150mm 160.00 180.00 Deba knife 165mm 165.00 185.00 Deba knife 180mm 190.00 210.00 Deba knife 210mm 280.00 305.00 Deba knife 240mm 380.00 410.00 Deba knife 270mm 495.00 530.00 Usuba knife 180mm 180.00 220.00 Usuba knife 210mm 210.00 245.00 Usuba knife 240mm 265.00 320.00 Kuro Sobakiri 270mm - 540.00 Kuro Sobakiri 300mm - 625.00 Kuro Sobakiri 330mm - 695.00 Kasumi Sobakiri 270mm - 665.00 Kasumi Sobakiri 300mm - 785.00 Kasumi Sobakiri 330mm - 920.00 Gyuto chef knife 210mm - 240.00 Gyuto chef knife 240mm - 270.00 Gyuto chef knife 270mm - 300.00 Gyuto chef knife 300mm - 335.00 These prices are not retail. They are already discounted prices. The other prices The hardness of our blades is between HRC 63 to 65 with the exception of our Deba knives. The Deba is a tough knife for boning poultry, fish and meats and for cutting through fish bones, so the hardness on a Deba blade between HRC 63 to 64. We can make most kinds of Japanese kitchen knives, more then 800 different styles! Yanagiba (We also called Yanagi, Sashimi and Shobu), Hiraki bocho, Takobiki (also called Takohiki), Sakimaru takohiki, Huguhiki(also called Tessa Boutyou), Mioroshi deda, Funayuki deba, Ai deba, Unagisaki (for eel knife, there are Edosaki, Nagoyasaki, Osakasaki and Kyosaki), Dojosaki, Ikasaki, Makiri, Nakkiri, Azumagata Nakkiri, Santoku (also called Santuko), Bunka (also called Banno and Bunmei Boucho), Sakekiri (also called Syakekiri), Kaisaki, Ajikiri, Hamokiri (also calld Honekiri Boucho), Usuba, Honesuki, Sobakiri, Gyutou (also calld chef knife), Garasuki, Sabasaki, Kaibou, Maguro kiri(also called Hancho hocho), Kaitai, Kakou deba, Tarasaki, Dakketsu, Sujihiki (also called Slicer and carving), Petite (also called petty, paring knife and fruit knife), Mukimono (also called Kenmuki), Kawamuki (also called Muki boucho), Uusba (also called Azumagata Usuba and Kantogata), Kamagata Usuba (also called Kansaigata Usuba), Hishigata Usuba, Kujira, Kiritsuke, Sushikiri, Chinese cleaver (also called Chuka boucho), Nata, Shotou, Kiridashi and the other knives. You can choose from some kinds of steel. Each knife comes with a standard ho wood handle. Kurouchi knives have the chestnut handles. We no longer make any custom handles. Custom blade modifications: Togidashi finished blades adds about 30% Available on single beveled blades only. Mirror polished blades adds about 50% Honyaki adds about 110% Kintarou ame steel adds about 120% Left handed adds about 40% The Ho wood sheath (Saya) adds about $70.00 - $140.00 The delvery is usually about 2 weeks

More custom modifications: You can send me your request so that I can quote you the price. You may indicate the size you wish, if you would like it slimmer, wider, thinner, thicker, lighter, heavier, flat backed, symmetrical bevel, custom shape, whatever you wish. We will quote your price and make your knife as you see it, making it a special and unique one-of-a-kind blade specifically for you! Keep in mind, a thinner blade will be sharper, but not stronger. A thicker blade will not be as sharp, but will be stronger and more durable. So I recommend you give our standard knives a test drive at first. We have achieved these regular designs by spending over one hundred years through many generations perfecting our craft. These shapes and balances are what we believe the ideal for each blade style. After using them for 1 year, you will understand what we mean. To custom make your knife generally costs between 15% - 50% extra. Attention We use water buffalo horns for the hilt of our handles. This is a natural material and comes in several different random colors. Which means that it is not possible to choose the color for the horn. It is usually 99.99% black in color. Moreover, sometimes there are scars, dents and projections on the horn material. These occur naturally and are creations of nature. We have a policy to never waste any natural material since we have a high level of love, regard and respect for the nature around us. In fact the scars are unique and we consider them to add character and uniqueness to each individual knife rather then believe that they take away from the beauty of our work. As a matter of fact, wood is also a natural material and nobody can choose the grain and the color either. We would like to inform the customers that we cannot supply any specific colors even if we receive an order in advance. Customers should consider themselves lucky if they receive a color of their choice. We would therefore request you to abstain from making demands for any specific color. How to measure Japanese blade length: Gyuto, Deba, petite, Unagisaki, Nakkiri, Aideba and ... don't have Machi. The how to measure is blade like western knives. On the other hand, Yanagi, Usuba, Takohiki, Mioroshi, Hamokiri, Kiritsuke and ... have Machi. Then you measure from Machi to top. The picture for measure Please ask us for any further information.

The Steel Used In Japanese Knives

When people talk about traditional Japanese knives, you may hear them say that the knives were made from "white (Shiro in Japanese)" steel or "blue (Ao)" steel. Alternatively, they might say "white paper (Shiro Kami)" steel or "blue paper (Ao Kami)" steel. These are not technical standards but refer to the color of the labels that Hitachi uses for some of their commercial grade steels. Among Japanese manufacturers, these become "Blue Label #1," "White Label #2," and so on. Both types are high-carbon steels in the 1.0% to 1.2% carbon range alloyed with silica (0.1% to 0.2%) and manganese (0.2% to 0.3%). The "blue paper" steels also have chromium (0.2% to 0.5%) and Tungsten (1.0% to 1.5%) added for toughness. Japanese manufacturers routinely produce knives from these steels in the Rc62 to Rc65 range, substantially harder than any Western-style blades. For the soft-steel back, they use a very low carbon steel (0.06%) with a bit of silica and manganese (both at 0.2%). The highest-quality tools still use wrought iron from old anchors or anchor chain as the backing material.