{"title":"ALL KNIVES","description":"","products":[{"product_id":"45-layered-damascus-santoku-180mm","title":"45 Layered VG10 Damascus Santoku 180mm","description":"\u003cdiv class=\"cgt-desc\"\u003e\n\u003cul class=\"tabs clearfix\"\u003e\n\u003cli\u003e\u003ca href=\"#tab-1\" class=\"active\"\u003eDescription\u003c\/a\u003e\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"#tab-2\"\u003eSpecification\u003c\/a\u003e\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"#tab-3\"\u003eUse \u0026amp; Care\u003c\/a\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cdiv class=\"cgt-content\"\u003e\n\u003cdiv id=\"tab-1\" class=\"tab active\"\u003e\n\u003cp\u003eThe stunning pattern emerging on the surface all the way through to the tip of the blade is a creation of seasoned craftsmanship. The wildness of the struck blades and the soft feel from 45 layers of Damascus steel; there is not a single duplicate in the world.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch3\u003eWhat is Santoku (Multi Purpose Knife)\u003c\/h3\u003e\nIt is the most popular type of knife that has evolved together with the Japanese culture. It is said you cannot find a home in Japan without a Santoku Knife. The “San”, or “three”, in Japanese points to three ingredients of meat, fish and vegetables pointing to its versatility. It is an all-purpose knife that could prepare pretty much any ingredient. Although its birthplace is Japan, it’s convenience has spread overseas, and in recent years many non-Japan made Santoku Knives are found.\u003c\/div\u003e\n\u003cdiv id=\"tab-2\" class=\"tab\"\u003e\n\u003cdiv class=\"tab\"\u003eBlade : 45 layered Damascus Hammered VG10 Core\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003eHandle : Octagonal Chestnut Wood\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003eBevel : 70\/30\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003eLength : 180mm\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003eHRC : Approx 60\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003eWeight : 133g\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv id=\"tab-3\" class=\"tab\"\u003e\n\u003cdiv class=\"tab\"\u003e1.Do not attempt to cut frozen item or bones as it may result chip or worst.\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003e2. Remember to keep your knife dry after use. Do not store them close to a water source.\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003e3. Always wash your knife after cutting something acidic as it will react to the blade and cause a burnt mark or worst.\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Masaru Knives Malaysia","offers":[{"title":"Default Title","offer_id":39822095417542,"sku":"DMS-S180","price":633.0,"currency_code":"MYR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0563\/3114\/1318\/files\/IMG_07991.jpg?v=1713443479"},{"product_id":"45-layered-damascus-slicer-240mm","title":"45 Layered Damascus VG10 Slicer 240mm","description":"\u003cdiv class=\"cgt-desc\"\u003e\n\u003cul class=\"tabs clearfix\"\u003e\n\u003cli\u003e\u003ca class=\"active\" href=\"#tab-1\"\u003eDescription\u003c\/a\u003e\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"#tab-2\"\u003eSpecification\u003c\/a\u003e\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"#tab-3\"\u003eUse \u0026amp; Care\u003c\/a\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cdiv class=\"cgt-content\"\u003e\n\u003cdiv class=\"tab active\" id=\"tab-1\"\u003e\n\u003cp\u003eThe stunning pattern emerging on the surface all the way through to the tip of the blade is a creation of seasoned craftsmanship. The wildness of the struck blades and the soft feel from 45 layers of Damascus steel; there is not a single duplicate in the world.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch3\u003eWhat is Sujihiki (Slicer, Slicing knife, Filet knife)\u003c\/h3\u003e\nThe blade is elongated and thinner than Gyutoh (butcher knife for meat) and used primarily to cut apart large piece of meat. This type can easily cut away meat with the tendons still intact when slicing the beef shank hung by a S hook. The Sujihiki knife’s true purpose extends further to dividing the meat through the tendons into blocks of few kilograms. In restaurants, the more expensive the ingredient becomes, such as file mignon or sirloins, tendons that are hard to bite through are carved away in preparation. Since the blade is thin, it can cleanly remove the tendons without wasting any meat, preventing loss, which makes this knife an indispensable knife to professional chefs handling beef products.\u003c\/div\u003e\n\u003cdiv class=\"tab\" id=\"tab-2\"\u003e\n\u003cdiv class=\"tab\"\u003eBlade : 45 layered Damascus Hammered VG10 Core\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003eHandle : Octagonal Chestnut Wood\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003eBevel : 70\/30\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003eLength : 240mm\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003eHRC : Approx 60\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003eWeight : 132g\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"tab\" id=\"tab-3\"\u003e\n\u003cdiv class=\"tab\"\u003e1.Do not attempt to cut frozen item or bones as it may result chip or worst.\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003e2. Remember to keep your knife dry after use. Do not store them close to a water source.\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003e3. Always wash your knife after cutting something acidic as it will react to the blade and cause a burnt mark or worst.\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Masaru Knives Malaysia","offers":[{"title":"Default Title","offer_id":39822108426438,"sku":"DMS-S240","price":751.0,"currency_code":"MYR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0563\/3114\/1318\/files\/IMG_0803.jpg?v=1713443557"},{"product_id":"45-layered-damascus-petty-150mm","title":"45 Layered VG10 Damascus Petty 150mm","description":"\u003cdiv class=\"cgt-desc\"\u003e\n\u003cul class=\"tabs clearfix\"\u003e\n\u003cli\u003e\u003ca href=\"#tab-1\" class=\"active\"\u003eDescription\u003c\/a\u003e\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"#tab-2\"\u003eSpecification\u003c\/a\u003e\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"#tab-3\"\u003eUse \u0026amp; Care\u003c\/a\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cdiv class=\"cgt-content\"\u003e\n\u003cdiv id=\"tab-1\" class=\"tab active\"\u003e\n\u003cp\u003eThe stunning pattern emerging on the surface all the way through to the tip of the blade is a creation of seasoned craftsmanship. The wildness of the struck blades and the soft feel from 45 layers of Damascus steel; there is not a single duplicate in the world.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch3\u003eWhat is Petty (Utility Knife)\u003c\/h3\u003e\nIt is most suited for cutting small ingredients, such as lemon, apples and potatoes. Origin of its name comes from French, Petit = small. With larger knifes it is bothersome to prepare side vegetables such as carrots for steak dishes with decorative carvings but it can be done easily with petty knives. It still won’t have any trouble cutting retail size meats and unless it is truly oversized, a petty knife is capable of filleting a fish without any issues. Also, the length of the blade is only 15 centimeters so sharpening it is very easy as well as performing maintenance work compared to other types of knives. For this reason, we recommend it for the first knife to purchase for men or women alike. Petty knife is great for daily use.\u003c\/div\u003e\n\u003cdiv id=\"tab-2\" class=\"tab\"\u003e\n\u003cdiv class=\"tab\"\u003eBlade : 45 layered Damascus Hammered VG10 Core\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003eHandle : Octagonal Chestnut Wood\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003eBevel : 70\/30\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003eLength : 150mm\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003eHRC : Approx 60\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003eWeight : 86g\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv id=\"tab-3\" class=\"tab\"\u003e\n\u003cdiv class=\"tab\"\u003e1.Do not attempt to cut frozen item or bones as it may result chip or worst.\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003e2. Remember to keep your knife dry after use. Do not store them close to a water source.\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003e3. Always wash your knife after cutting something acidic as it will react to the blade and cause a burnt mark or worst.\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Masaru Knives Malaysia","offers":[{"title":"Default Title","offer_id":39824380297414,"sku":"DMS-P150","price":492.0,"currency_code":"MYR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0563\/3114\/1318\/files\/IMG_07981.jpg?v=1713443429"},{"product_id":"kawamura-shirogami-white-2-180mm","title":"Kawamura Shirogami White #2 180mm (Limited Edition)","description":"\u003cdiv class=\"cgt-desc\"\u003e\n\u003cul class=\"tabs clearfix\"\u003e\n\u003cli\u003e\u003ca href=\"#tab-1\" class=\"active\"\u003eDescription\u003c\/a\u003e\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"#tab-2\"\u003eSpecification\u003c\/a\u003e\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"#tab-3\"\u003eUse \u0026amp; Care\u003c\/a\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cdiv class=\"cgt-content\"\u003e\n\u003cdiv id=\"tab-1\" class=\"tab active\"\u003e\n\u003cb\u003eYoshimune Kawamura 三條義宗\u003c\/b\u003e Mr Kawamura is well known for his raw character and rustic finish with his knives. The Yoshimune brand is a very underrated brand. \"A one man only\" blacksmith forging his knives alone in Niigata Japan which makes his knives range very limited and extremely long waiting period. This alone makes us want it even more.\u003c\/div\u003e\n\u003cdiv id=\"tab-2\" class=\"tab\"\u003e\n\u003cdiv class=\"tab\"\u003eBlade : Shirogami White #2 Gyuto 白二鋼\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003eBevel : 50\/50\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003eLength : 180mm\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003eHRC : Approx 62\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv id=\"tab-3\" class=\"tab\"\u003e\n\u003cdiv class=\"tab\"\u003e1.Do not attempt to cut frozen item or bones as it may result chip or worst.\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003e2. Remember to keep your knife dry after use. Do not store them close to a water source.\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003e3. Always wash your knife after cutting something acidic as it will react to the blade and cause a burnt mark or worst.\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Masaru Knives Malaysia","offers":[{"title":"Default Title","offer_id":39824598401222,"sku":"KWR-AGM180","price":800.0,"currency_code":"MYR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0563\/3114\/1318\/products\/kawamuraphesantwood1.jpg?v=1623603985"},{"product_id":"45-layered-damascus-gyuto-210mm","title":"45 Layered VG10 Damascus Gyuto 210mm","description":"\u003cdiv class=\"cgt-desc\"\u003e\n\u003cul class=\"tabs clearfix\"\u003e\n\u003cli\u003e\u003ca href=\"#tab-1\" class=\"active\"\u003eDescription\u003c\/a\u003e\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"#tab-2\"\u003eSpecification\u003c\/a\u003e\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"#tab-3\"\u003eUse \u0026amp; Care\u003c\/a\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cdiv class=\"cgt-content\"\u003e\n\u003cdiv id=\"tab-1\" class=\"tab active\"\u003e\n\u003cp\u003eThe stunning pattern emerging on the surface all the way through to the tip of the blade is a creation of seasoned craftsmanship. The wildness of the struck blades and the soft feel from 45 layers of Damascus steel; there is not a single duplicate in the world.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e*Note that the colour of the blade is not black, it is due to reflection.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch3\u003eWhat is Gyu-tou (Butcher Knife,Chef Knife)\u003c\/h3\u003e\nThis type is mainly used to cut apart beef blocks. The reason for this is because this knife is most suited for the pressing technique where maximum weight can be applied. The meat can be cut while applying force by pressing the arch on the tip of the blade. For a large block of meat, if you simply move the blade in a vertical path, even when attempted powerfully, the blade will be caught and stop in the middle. Or, when attempting to slice beef using the slicing technique similar to cutting sashimi, sufficient weight cannot be applied and therefore the meat will not be cut in one swift motion. However, with the pressing technique, the blade can be pushed forward as much as necessary by using the weight and cut apart a large block. It is also good for carving the meat apart from the bone because the tip is very sharp. Furthermore, the common name for this type is chef’s knife, indicating the wide variety of possible application other than meat alone.\u003c\/div\u003e\n\u003cdiv id=\"tab-2\" class=\"tab\"\u003e\n\u003cdiv class=\"tab\"\u003eBlade : 45 layered Damascus Hammered VG10 Core\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003eHandle : Octagonal Chestnut Wood\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003eBevel : 70\/30\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003eLength : 210mm\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003eHRC : Approx 60\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003eWeight : 141g\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv id=\"tab-3\" class=\"tab\"\u003e\n\u003cdiv class=\"tab\"\u003e1.Do not attempt to cut frozen item or bones as it may result chip or worst.\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003e2. Remember to keep your knife dry after use. Do not store them close to a water source.\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003e3. Always wash your knife after cutting something acidic as it will react to the blade and cause a burnt mark or worst.\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Masaru Knives Malaysia","offers":[{"title":"Default Title","offer_id":39824807329990,"sku":"DMS-G210","price":633.0,"currency_code":"MYR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0563\/3114\/1318\/files\/IMG_2673.jpg?v=1720967596"},{"product_id":"matsubara-nashiji-aogami-2-gyuto-210mm","title":"Matsubara Nashiji Aogami #2 Gyuto 210mm","description":"\u003cdiv class=\"cgt-desc\"\u003e\n\u003cul class=\"tabs clearfix\"\u003e\n\u003cli\u003e\u003ca href=\"#tab-1\" class=\"active\"\u003eDescription\u003c\/a\u003e\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"#tab-2\"\u003eSpecification\u003c\/a\u003e\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"#tab-3\"\u003eUse \u0026amp; Care\u003c\/a\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cdiv class=\"cgt-content\"\u003e\n\u003cdiv id=\"tab-1\" class=\"tab active\"\u003e\n\u003cp\u003eThis Gyuto can be used for many areas and is the equivalent of the western chef's knife. The blade runs in a large radius to the tip, this design allows the knife to roll optimally when cutting. The blade area close to the handle is also suitable for chopping the cut material, as the blade can lie flat on the cutting board in this area. Coarse cutting work, e.g. of meat or large vegetables, is just as possible as fine cutting of fish, onions or chopping of herbs.\u003c\/p\u003e\n\u003cp\u003eThis gyuto has a blade length of 210mm and a matte so-called nashiji surface on the blade. This surface results from the 3-layer blade structure, consisting of the softer sheath steel and the very hard inner core steel, which forms the cutting edge of the knife. The Nashiji finish has a rustic appearance because the blade blade is not polished. The core of the blade is made of Blue #2 steel, which keeps its sharpness for a long time and reaches a hardness of about 62 HRC. A layer of softer stainless steel is welded around the blade core using the San Mai method. The softer stainless steel on the blade blade not only protects the inner steel core, but also gives the blade a degree of flexibility.\u003c\/p\u003e\n\u003cp\u003eThe Nashiji finish on the blade was inspired by the Japanese pear, giving a lesser contact between the ingredients and the blade to prevent the sliced item from sticking on it. The characteristic of Katsuto Tanaka's masterpiece would be his extraordinary tall blade and heel giving a very good knuckle clearance along with excellent weight. The colour of the blade and handle might be different due to these are all handmade from raw materials ( steel and wood )so the tone and grain are different as well. \u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv id=\"tab-2\" class=\"tab\"\u003e\n\u003cdiv class=\"tab\"\u003eBrand : Matsubara\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003eBlacksmith :Katsuto Tanaka 松原勝人\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003eBlade : Aogami #2 青鋼2号 with Stainless clad\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003eHandle : Octagonal Walnut\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003eBevel : 50\/50\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003eLength : 210mm\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003eHRC : 62\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003eWeight : 203g\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003eHeight : Approximately 52mm-55mm\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv id=\"tab-3\" class=\"tab\"\u003e\n\u003cdiv class=\"tab\"\u003e1.Do not attempt to cut frozen item or bones as it may result chip or worst.\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003e2. Remember to keep your knife dry after use. Do not store them close to a water source.\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003e3. Please make sure you apply a layer of oil after wash and dry to prevent it from rust during storage.\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003e4. Always wash your knife after cutting something acidic as it will react to the blade and cause a burnt mark or worst.\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Masaru Knives Malaysia","offers":[{"title":"Default Title","offer_id":40034120794310,"sku":"MAT-NASHI-G210","price":926.0,"currency_code":"MYR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0563\/3114\/1318\/files\/IMG_5884.jpg?v=1685069675"},{"product_id":"matsubara-nashiji-aogami-2-bunka-185mm","title":"Matsubara Nashiji Aogami #2 Bunka 180mm","description":"\u003cdiv class=\"cgt-desc\"\u003e\n\u003cul class=\"tabs clearfix\"\u003e\n\u003cli\u003e\u003ca href=\"#tab-1\" class=\"active\"\u003eDescription\u003c\/a\u003e\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"#tab-2\"\u003eSpecification\u003c\/a\u003e\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"#tab-3\"\u003eUse \u0026amp; Care\u003c\/a\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cdiv class=\"cgt-content\"\u003e\n\u003cdiv id=\"tab-1\" class=\"tab active\"\u003e\n\u003cp\u003eBunka are versatile and agile knives. Unlike Gyuto, they feature a flatter profile which are particularly suited to push cutting techniques rather than rocking styles. The delicate sharp sword tip makes them very useful for small or intricate work like preparing garnishes.The Bunka is a bonafide badass, like a kitchen knife in a leather jacket. It is a multi-purpose knife akin to the Santoku. “Bunka” translates to “culture\". This multi-purpose kitchen knife is great for dicing, slicing or mincing. Like a santoku, it's a cross between the nakiri and a gyuto, just a little more badass looking.\u003c\/p\u003e\n\u003cp\u003eWith 185mm blade length, this chef's knife is a knife with all-rounder qualities. The knife has a slight radius to the blade tip and can be easily used for vegetables such as onions, leeks, carrots, etc. in a cradle cut.The tip gives the knife ideal properties for fine cuts on fish, vegetables or even meat.\u003c\/p\u003e\n\u003cp\u003eThe Nashiji finish on the blade was inspired by the Japanese pear, giving a lesser contact between the ingredients and the blade to prevent the sliced item from sticking on it. The characteristic of Katsuto Tanaka's masterpiece would be his extraordinary tall blade and heel giving a very good knuckle clearance along with excellent weight.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv id=\"tab-2\" class=\"tab\"\u003e\n\u003cdiv class=\"tab\"\u003eBrand : Matsubara\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003eBlacksmith :Katsuto Tanaka 松原勝人\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003eBlade : Aogami #2 青鋼2号 with Stainless clad\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003eHandle : Octagonal Walnut Wood with Red Walnut Ferrule\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003eBevel : 50\/50\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003eLength : 180mm\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003eHRC : 62\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003eWeight : 154g\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003eHeight : 50mm\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv id=\"tab-3\" class=\"tab\"\u003e\n\u003cdiv class=\"tab\"\u003e1.Do not attempt to cut frozen item or bones as it may result chip or worst.\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003e2. Remember to keep your knife dry after use. Do not store them close to a water source.\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003e3. Please make sure you apply a layer of oil after wash and dry to prevent it from rust during storage.\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003e4. Always wash your knife after cutting something acidic as it will react to the blade and cause a burnt mark or worst.\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Masaru Knives Malaysia","offers":[{"title":"Default Title","offer_id":40034125447366,"sku":"MAT-NASHI-B185","price":874.0,"currency_code":"MYR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0563\/3114\/1318\/products\/IMG_27661.jpg?v=1660467814"},{"product_id":"matsubara-kurouchi-shirogami-1-petty-150mm","title":"Matsubara Kurouchi Shirogami #1 Petty 150mm","description":"\u003cdiv class=\"cgt-desc\"\u003e\n\u003cul class=\"tabs clearfix\"\u003e\n\u003cli\u003e\u003ca class=\"active\" href=\"#tab-1\"\u003eDescription\u003c\/a\u003e\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"#tab-2\"\u003eSpecification\u003c\/a\u003e\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"#tab-3\"\u003eUse \u0026amp; Care\u003c\/a\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cdiv class=\"cgt-content\"\u003e\n\u003cdiv class=\"tab active\" id=\"tab-1\"\u003e\n\u003cp\u003eThis Petty was forged in traditional handwork by Tanaka-san from the Matsubara forge in Japan. The utility knife is ground on both sides and has a matte Kurouchi surface. Kurouchi is a special type of surface finish that is not atypical on Japanese knives. The surface is carbonized and therefore black. This blade finish significantly improves the resistance and corrosion resistance of the knife, in addition to creating this rustic aesthetic.The core of the blade is made of White #1 steel. White #1, or Shirogami 1, is a steel made by Hitachi and is extremely popular with Japanese chef's knives, as it brings ideal properties for a sharp blade. The steel (Japanese: Hagane) can be brought to over 65 HRC depending on the hardening process, which allows the blade to be ground very sharp. A layer of softer carbon steel is welded around the blade core using the San Mai method. The softer carbon steel on the blade blade not only protects the inner steel core, but also gives the blade a degree of flexibility.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"tab\" id=\"tab-2\"\u003e\n\u003cdiv class=\"tab\"\u003eBrand : Matsubara\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003eBlacksmith :Katsuto Tanaka 松原勝人\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003eBlade : Shirogami #1 白鋼1号 Kurouchi Finished\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003eHandle : Octagonal Walnut wood with Red Ferrule\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003eLength Handle : 120mm\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003eBevel : 50\/50\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003eLength : 150mm\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003eHRC : 63\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003eWeight : 90g\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003eHeight : 33mm\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"tab\" id=\"tab-3\"\u003e\n\u003cdiv class=\"tab\"\u003e1.Do not attempt to cut frozen item or bones as it may result chip or worst.\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003e2. Remember to keep your knife dry after use. Do not store them close to a water source.\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003e3. Always wash your knife after cutting something acidic as it will react to the blade and cause a burnt mark or worst.\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003e4. Please make sure you apply a layer of oil after wash and dry to prevent it from rust during storage.\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Masaru Knives Malaysia","offers":[{"title":"Default Title","offer_id":40034132918470,"sku":"MAT-KURO-P150","price":592.0,"currency_code":"MYR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0563\/3114\/1318\/files\/IMG_58652_5ec7430f-2d3b-4dd2-8475-20a0a1e242bb.jpg?v=1685030498"},{"product_id":"matsubara-kurouchi-shirogami-1-gyuto-210mm","title":"Matsubara Kurouchi Shirogami #1 Gyuto 210mm","description":"\u003cdiv class=\"cgt-desc\"\u003e\n\u003cul class=\"tabs clearfix\"\u003e\n\u003cli\u003e\u003ca class=\"active\" href=\"#tab-1\"\u003eDescription\u003c\/a\u003e\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"#tab-2\"\u003eSpecification\u003c\/a\u003e\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"#tab-3\"\u003eUse \u0026amp; Care\u003c\/a\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cdiv class=\"cgt-content\"\u003e\n\u003cdiv class=\"tab active\" id=\"tab-1\"\u003e\n\u003cp\u003eThis gyuto was forged in traditional handwork by Tanaka-san from the Matsubara forge in Japan. The chef's knife is ground on both sides and has a matte Kurouchi finish. Kurouchi is a special type of surface finish that is not atypical on Japanese knives. The surface is carbonized and therefore black. This blade finish significantly improves the resistance and corrosion resistance of the knife, in addition to creating this rustic aesthetic. The core of the blade is made of White #1 steel. White #1, or Shirogami 1, is a steel made by Hitachi and is extremely popular with Japanese chef's knives, as it brings ideal properties for a sharp blade. The steel (Japanese: Hagane) can be brought to over 65 HRC depending on the hardening process, which allows the blade to be ground very sharp. A layer of softer carbon steel is welded around the blade core using the San Mai method. The softer carbon steel on the blade blade not only protects the inner steel core, but also gives the blade a degree of flexibility.\u003c\/p\u003e\n\u003cp\u003eThis kitchen knife can be used for many areas and is the equivalent of the western chef's knife. The 210 mm long blade runs in a large radius to the tip, allowing the knife to roll optimally when cutting. The blade area close to the handle is also suitable for chopping the material to be cut, as the blade can lie flat on the cutting board in this area. Coarse cutting work, e.g. of meat or large vegetables, is just as possible as fine cutting of fish, onions and chopping of herbs. The knife is suitable for professional chefs as well as amateur chefs who are looking for an all-purpose knife with a large blade and an unusual but traditional design. Despite the weight of about 191 grams, this knife is very agile and allows precise work.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"tab\" id=\"tab-2\"\u003e\n\u003cdiv class=\"tab\"\u003eBrand : Matsubara\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003eBlacksmith :Katsuto Tanaka 松原勝人\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003eBlade : Shirogami #1 白鋼1号 Kurouchi Finished\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003eHandle : Octagonal RoseWood\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003eLength Handle : 135mm\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003eBevel : 50\/50\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003eLength : 210mm\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003eHRC : 63\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003eWeight : 191g\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003eHeight : Approximately 55mm-59mm\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"tab\" id=\"tab-3\"\u003e\n\u003cdiv class=\"tab\"\u003e1.Do not attempt to cut frozen item or bones as it may result chip or worst.\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003e2. Remember to keep your knife dry after use. Do not store them close to a water source.\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003e3. Always wash your knife after cutting something acidic as it will react to the blade and cause a burnt mark or worst.\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003e4. Please make sure you apply a layer of oil after wash and dry to prevent it from rust during storage.\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Masaru Knives Malaysia","offers":[{"title":"Default Title","offer_id":40157391093958,"sku":"MAT-KURO-G210","price":820.0,"currency_code":"MYR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0563\/3114\/1318\/files\/IMG_0056.jpg?v=1712046615"},{"product_id":"matsubara-kurouchi-shirogami-1-nakiri-165mm","title":"Matsubara Kurouchi Shirogami #1 Nakiri 165mm","description":"\u003cdiv class=\"cgt-desc\"\u003e\n\u003cul class=\"tabs clearfix\"\u003e\n\u003cli\u003e\u003ca class=\"active\" href=\"#tab-1\"\u003eDescription\u003c\/a\u003e\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"#tab-2\"\u003eSpecification\u003c\/a\u003e\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"#tab-3\"\u003eUse \u0026amp; Care\u003c\/a\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cdiv class=\"cgt-content\"\u003e\n\u003cdiv class=\"tab active\" id=\"tab-1\"\u003e\n\u003cp\u003eThis hand-forged Nakiri has a blade length of 165mm. It was forged in traditional handwork by Tanaka-san from the Matsubara forge in Japan. The Nakiri sides and has a matte Kurouchi finish. Kurouchi is a special type of surface finish that is not atypical on Japanese knives. The surface is carbonized and therefore black. This blade finish significantly improves the resistance and corrosion resistance of the knife, in addition to creating this rustic aesthetic. The core of the blade is made of White #1 steel. White #1, or Shirogami 1, is a steel made by Hitachi and is extremely popular with Japanese chef's knives, as it brings ideal properties for a sharp blade. The steel (Japanese: Hagane) can be brought to over 65 HRC depending on the hardening process, which allows the blade to be ground very sharp. A layer of softer carbon steel is welded around the blade core using the San Mai method. The softer carbon steel on the blade blade not only protects the inner steel core, but also gives the blade a degree of flexibility.\u003c\/p\u003e\n\u003cp\u003eThis feature makes these blades optimal vegetable knives, even when cutting large vegetables such as cabbage shows how well these knives can be guided. Smaller vegetables can be both cut and chopped, which allows for very fine work with herbs and garlic without squeezing the cut material. After chopping, the vegetables can be optimally \"scooped\" into the pot or pan with these blades. This chef's knife has its center of gravity towards the tip of the blade, so less force is required when cutting compared to western chef's knives, which have their center of gravity at the handle.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"tab\" id=\"tab-2\"\u003e\n\u003cdiv class=\"tab\"\u003eBrand : Matsubara\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003eBlacksmith :Katsuto Tanaka 松原勝人\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003eBlade : Shirogami #1 白鋼1号 Kurouchi Finished\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003eHandle : Octagonal RoseWood\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003eLength Handle : 134mm\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003eBevel : 50\/50\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003eLength : 165mm\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003eHRC : 63\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003eWeight : 170g\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003eHeight : 58mm\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"tab\" id=\"tab-3\"\u003e\n\u003cdiv class=\"tab\"\u003e1.Do not attempt to cut frozen item or bones as it may result chip or worst.\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003e2. Remember to keep your knife dry after use. Do not store them close to a water source.\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003e3. Always wash your knife after cutting something acidic as it will react to the blade and cause a burnt mark or worst.\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003e4. Please make sure you apply a layer of oil after wash and dry to prevent it from rust during storage.\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Masaru Knives Malaysia","offers":[{"title":"Default Title","offer_id":40157412163782,"sku":"MAT-KURO-N165","price":719.0,"currency_code":"MYR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0563\/3114\/1318\/files\/IMG_0048.jpg?v=1712046506"},{"product_id":"tamahagane-63-layared-damascus-bread-knife-230mm","title":"Tamahagane Kyoto 63 Layered Damascus Bread Knife 230mm","description":"\u003cdiv class=\"cgt-desc\"\u003e\n\u003cul class=\"tabs clearfix\"\u003e\n\u003cli\u003e\u003ca href=\"#tab-1\" class=\"active\"\u003eDescription\u003c\/a\u003e\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"#tab-2\"\u003eSpecification\u003c\/a\u003e\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"#tab-3\"\u003eUse \u0026amp; Care\u003c\/a\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cdiv class=\"cgt-content\"\u003e\n\u003cdiv id=\"tab-1\" class=\"tab active\"\u003e\n\u003cp\u003eTamahagane Kyoto Damascus Stainless Knife series are quite high quality, extremely sharp, hard, and durable for professional use. The 63 Layers Damascus and it's beautiful figure must impress you by the details of it's well calculated, meticulous design. The Core layer is VG-5, High Carbon Molybdenum Vanadium Steel, is enveloped by 31 layers of SUS410 (13 Chrome Stainless Steel) on one side with soft and hard stainless steel. The powdered steel contains a lot of carbon and has an unprecedented hardness of approximately 61 Rockwell.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv id=\"tab-2\" class=\"tab\"\u003e\n\u003cdiv class=\"tab\"\u003eBrand : Tamahagane 響十\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003eBlade : Molybdenum-Vanadium VG-5 Steel (Core) enveloped by 13 Chrome Stainless Steel Layers\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003eHRC : Approx 61\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003eHandle : Pakka Wood\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003eLength : 230mm\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003eTotal Length : 360mm\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003eWeight : 200g\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv id=\"tab-3\" class=\"tab\"\u003e\n\u003cdiv class=\"tab\"\u003e1.Do not attempt to cut frozen item or bones as it may result chip or worst.\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003e2. Remember to keep your knife dry after use. Do not store them close to a water source.\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003e3. Always wash your knife after cutting something acidic as it will react to the blade and cause a burnt mark or worst.\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Masaru Knives Malaysia","offers":[{"title":"Default Title","offer_id":40157441786054,"sku":"TAMAHA-BRD230","price":916.8,"currency_code":"MYR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0563\/3114\/1318\/products\/tamahagane.jpg?v=1626094835"},{"product_id":"matsubara-kurouchi-shirogami-1-185mm-bunka","title":"Matsubara Kurouchi Shirogami #1 185mm Bunka","description":"\u003cmeta charset=\"UTF-8\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003eBunka are versatile and agile knives. Unlike Gyuto, they feature a flatter profile which are particularly suited to push cutting techniques rather than rocking styles. The delicate sharp sword tip makes them very useful for small or intricate work like preparing garnishes.The Bunka is a bonafide badass, like a kitchen knife in a leather jacket. It is a multi-purpose knife akin to the Santoku. “Bunka” translates to “culture\". This multi-purpose kitchen knife is great for dicing, slicing or mincing. Like a santoku, it's a cross between the nakiri and a gyuto, just a little more badass looking.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eWith 185mm blade length, this chef's knife is a knife with all-rounder qualities. The knife has a slight radius to the blade tip and can be easily used for vegetables such as onions, leeks, carrots, etc. in a cradle cut.The tip gives the knife ideal properties for fine cuts on fish, vegetables or even meat.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e \u003c\/p\u003e\n\u003cdiv class=\"tab\" id=\"tab-2\"\u003e\n\u003cdiv class=\"tab\"\u003eBrand : Matsubara\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003eBlacksmith :Katsuto Tanaka 松原勝人\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003eBlade : Shirogami #1 白1号 \u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003eHandle : Octagonal Walnut with Red Ferrule\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003eBevel : 50\/50\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003eLength : 185mm\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003eHRC : 63\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003eWeight : 182g\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003eHeight : 50mm\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003eCare Guide\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"tab\" id=\"tab-3\"\u003e\n\u003cdiv class=\"tab\"\u003e1. Do not attempt to cut frozen item or bones as it may result chip or worst.\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003e2. Remember to keep your knife dry after use. Do not store them close to a water source.\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003e3. Please make sure you apply a layer of oil after wash and dry to prevent it from rust during storage.\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003e4. Always wash your knife after cutting something acidic as it will react to the blade and cause a burnt mark or worst.\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Masaru Knives Malaysia","offers":[{"title":"Default Title","offer_id":40508097626310,"sku":"","price":784.0,"currency_code":"MYR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0563\/3114\/1318\/files\/IMG_58733.jpg?v=1685030457"},{"product_id":"shigeki-tanaka-aogami-2-damascus-sakimaru-330mm-with-magnolia-handle","title":"Shigeki Tanaka Aogami #2 Damascus Sakimaru 330mm with Magnolia Handle","description":"The most recognisable blacksmith from Miki City - Shigeki Tanaka. \u003cmeta charset=\"UTF-8\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003e \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eTanaka san is the fourth generation blacksmith. After his great grandfather, Mr. Gentaro, started making sickles in Meiji Period, the family men (Tanaka’s grandfather and father) specialized in traditional sickles.\u003cbr\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eHis knife-making path began in the city of Takefu (the current city of Echizen in Fukui Prefecture), where Mr. Tanaka was trained to be a knife blacksmith. After three years of training, he joined his family’s factory in Miki City in 1999 and started making kitchen knives. \u003c\/p\u003e","brand":"Masaru Knives Malaysia","offers":[{"title":"Default Title","offer_id":40508642590918,"sku":"","price":5666.0,"currency_code":"MYR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0563\/3114\/1318\/products\/IMG_6946.jpg?v=1632029910"},{"product_id":"shigeki-tanaka-aogami-2-damascus-petty-150mm","title":"Shigeki Tanaka Aogami #2 Damascus Petty 150mm","description":"\u003cdiv class=\"cgt-desc\"\u003e\n\u003cul class=\"tabs clearfix\"\u003e\n\u003cli\u003e\u003ca class=\"active\" href=\"#tab-1\"\u003eDescription\u003c\/a\u003e\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"#tab-2\"\u003eSpecification\u003c\/a\u003e\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"#tab-3\"\u003eUse \u0026amp; Care\u003c\/a\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cdiv class=\"cgt-content\"\u003e\n\u003cdiv class=\"tab active\"\u003e\n\u003cmeta charset=\"UTF-8\"\u003e\n\u003cspan\u003eThe most recognisable blacksmith from Miki City - Shigeki Tanaka. \u003c\/span\u003e\u003cmeta charset=\"UTF-8\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003e \u003cbr\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eTanaka san is the fourth generation blacksmith in Miki, Japan. After his great grandfather, Mr. Gentaro, started making sickles in Meiji Period, the family men (Tanaka’s grandfather and father) specialized in traditional sickles.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eHis knife-making path began in the city of Takefu (the current city of Echizen in Fukui Prefecture), where Mr. Tanaka was trained to be a knife blacksmith. After three years of training, he joined his family’s factory in Miki City in 1999 and started making kitchen knives. \u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"tab active\" id=\"tab-1\"\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"tab\" id=\"tab-2\"\u003e\n\u003cdiv class=\"tab\"\u003eBrand : Shigeki Tanaka\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003eBlade : Aogami #2 青鋼2號\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003eHandle : Octagonal Walnut\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003eBevel : 50\/50\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003eLength : 150mm\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003eHRC : 61-62\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003eWeight : 83g\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003eBlade Height : 34mm\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"tab\" id=\"tab-3\"\u003e\n\u003cdiv class=\"tab\"\u003e1.Do not attempt to cut frozen item or bones as it may result chip or worst.\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003e2. Remember to keep your knife dry after use. Do not store them close to a water source.\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003e3. Always wash your knife after cutting something acidic as it will react to the blade and cause a burnt mark or worst.\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003e4. Please make sure you apply a layer of oil after wash and dry to prevent it from rust during storage.\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Masaru Knives Malaysia","offers":[{"title":"Default Title","offer_id":40542290903238,"sku":"","price":630.0,"currency_code":"MYR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0563\/3114\/1318\/products\/IMG_7054_2f6665fa-fb9d-4a0c-b382-0e2060ceddbd.jpg?v=1629796375"},{"product_id":"shigeki-tanaka-aogami-2-damascus-santoku-165mm","title":"Shigeki Tanaka Aogami #2 Damascus Santoku 165mm","description":"\u003cmeta charset=\"UTF-8\"\u003e\n\u003cdiv class=\"tab active\" data-mce-fragment=\"1\"\u003e\n\u003cspan data-mce-fragment=\"1\"\u003eThe most recognisable blacksmith from Miki City - Shigeki Tanaka. \u003c\/span\u003e\u003cmeta charset=\"UTF-8\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003e \u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eTanaka san is the fourth generation blacksmith in Miki, Japan. After his great grandfather, Mr. Gentaro, started making sickles in Meiji Period, the family men (Tanaka’s grandfather and father) specialized in traditional sickles.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eHis knife-making path began in the city of Takefu (the current city of Echizen in Fukui Prefecture), where Mr. Tanaka was trained to be a knife blacksmith. After three years of training, he joined his family’s factory in Miki City in 1999 and started making kitchen knives. \u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"tab active\" id=\"tab-1\" data-mce-fragment=\"1\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003e \u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"tab\" id=\"tab-2\" data-mce-fragment=\"1\"\u003e\n\u003cdiv class=\"tab\" data-mce-fragment=\"1\"\u003eBrand : Shigeki Tanaka\u003c\/div\u003e\n\u003cdiv class=\"tab\" data-mce-fragment=\"1\"\u003eBlade : Aogami #2 青鋼2號\u003c\/div\u003e\n\u003cdiv class=\"tab\" data-mce-fragment=\"1\"\u003eHandle : Octagonal Walnut\u003c\/div\u003e\n\u003cdiv class=\"tab\" data-mce-fragment=\"1\"\u003eBevel : 50\/50\u003c\/div\u003e\n\u003cdiv class=\"tab\" data-mce-fragment=\"1\"\u003eLength : 165mm\u003c\/div\u003e\n\u003cdiv class=\"tab\" data-mce-fragment=\"1\"\u003eHRC : 61-62\u003c\/div\u003e\n\u003cdiv class=\"tab\" data-mce-fragment=\"1\"\u003eWeight : 122g\u003c\/div\u003e\n\u003cdiv class=\"tab\" data-mce-fragment=\"1\"\u003eBlade Height : 45mm\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"tab\" id=\"tab-3\" data-mce-fragment=\"1\"\u003e\n\u003cdiv class=\"tab\" data-mce-fragment=\"1\"\u003e1.Do not attempt to cut frozen item or bones as it may result chip or worst.\u003c\/div\u003e\n\u003cdiv class=\"tab\" data-mce-fragment=\"1\"\u003e2. Remember to keep your knife dry after use. Do not store them close to a water source.\u003c\/div\u003e\n\u003cdiv class=\"tab\" data-mce-fragment=\"1\"\u003e3. Always wash your knife after cutting something acidic as it will react to the blade and cause a burnt mark or worst.\u003c\/div\u003e\n\u003cdiv class=\"tab\" data-mce-fragment=\"1\"\u003e4. Please make sure you apply a layer of oil after wash and dry to prevent it from rust during storage.\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Masaru Knives Malaysia","offers":[{"title":"Default Title","offer_id":40624875733190,"sku":"","price":720.0,"currency_code":"MYR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0563\/3114\/1318\/products\/IMG_7477.jpg?v=1632030116"},{"product_id":"shigeki-tanaka-sg2-r2-33-layered-damascus-210mm-gyuto-black-edition","title":"Shigeki Tanaka SG2\/R2 33 Layered Damascus 210mm Gyuto ( Black Edition )","description":"\u003cp\u003eThese masterpiece are carefully finished by Shigeki Tanaka for their top-rate cutting performance. The \" Habakiri\" with 33 layered Super Gold Damascus steel. He combines it's beautiful meticulous design centre balanced feel, making them the first choice among professional chefs. \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eBlacksmith : Shigeki Tanaka\u003c\/p\u003e\n\u003cp\u003eBlade : SG2\/R2 33 Layered Damascus Steel\u003c\/p\u003e\n\u003cp\u003eBlade Length : 210mm\u003c\/p\u003e\n\u003cp\u003eHRC : 63-64\u003c\/p\u003e\n\u003cp\u003eWeight : 188g\u003c\/p\u003e\n\u003cp\u003eHeight : 47mm\u003c\/p\u003e\n\u003cp\u003eHandle : Ebony handle with Black Buffalo Horn Ferrule \u003c\/p\u003e\n\u003cp\u003eItem comes with a Kiri Wooden Box\u003c\/p\u003e","brand":"Masaru Knives Malaysia","offers":[{"title":"Default Title","offer_id":40789930082502,"sku":"","price":1897.0,"currency_code":"MYR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0563\/3114\/1318\/products\/IMG_0227.jpg?v=1652147047"},{"product_id":"kawamura-shirogami-white-2-180mm-limited-edition-with-malayisia-pheasant-wood","title":"Kawamura Shirogami White #2 180mm (Limited Edition) with Malaysia Pheasant Wood","description":"\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cb data-mce-fragment=\"1\"\u003eYoshimune Kawamura 三條義宗\u003c\/b\u003e\u003cspan data-mce-fragment=\"1\"\u003e Mr Kawamura is well known for his raw character and rustic finish with his knives. The Yoshimune brand is a very underrated brand. \"A one man only\" blacksmith forging his knives alone in Niigata Japan which makes his knives range very limited and extremely long waiting period. This alone makes us want it even more.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv class=\"tab\"\u003eBlade : Shirogami White #2 Gyuto 白二鋼\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003eBevel : 50\/50\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003eLength : 180mm\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003eHandle : Malaysia Pheasant Wood\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003eHRC : Approx 62\u003c\/div\u003e","brand":"Masaru Knives Malaysia","offers":[{"title":"Default Title","offer_id":40810860970182,"sku":"","price":800.0,"currency_code":"MYR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0563\/3114\/1318\/products\/IMG_6109.jpg?v=1632273795"},{"product_id":"matsubara-nashiji-honesuki-aogami-2-150mm","title":"Matsubara Nashiji Honesuki Aogami #2 150mm","description":"\u003cp data-mce-fragment=\"1\"\u003eA Honesuki is also known as a boning knife in western. It is a knife made for delicate cuts and bone crushing tasks. The Honesuki is designed with highly precise scalpel-like tip and a thick heel. Perfect for butchering poultry like chicken, pigeon, and quail. For professional, some uses this also for tight angle and spot in ribs and whole animal like beef and lamb.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThis Honesuki \/ Boning knife has a blade length of 150mm and a matte so-called nashiji surface on the blade. This surface results from the 3-layer blade structure, consisting of the softer sheath steel and the very hard inner core steel, which forms the cutting edge of the knife. The Nashiji finish has a rustic appearance because the blade blade is not polished. The core of the blade is made of Blue #2 steel, which keeps its sharpness for a long time and reaches a hardness of about 62 HRC. A layer of softer stainless steel is welded around the blade core using the San Mai method. The softer stainless steel on the blade blade not only protects the inner steel core, but also gives the blade a degree of flexibility.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThe Nashiji finish on the blade was inspired by the Japanese pear, giving a lesser contact between the ingredients and the blade to prevent the sliced item from sticking on it. The characteristic of Katsuto Tanaka's masterpiece would be his extraordinary tall blade and heel giving a very good knuckle clearance along with excellent weight.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eBrand : Matsubara\u003cbr\u003e\u003c\/p\u003e\n\u003cdiv class=\"tab\"\u003eBlacksmith :Katsuto Tanaka 松原勝人\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003eBlade : Aogami #2 青鋼2号 with Stainless clad\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003eHandle : Octagonal Walnut with red walnut ferrule\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003eBevel : 50\/50\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003eLength : 150mm\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003eHRC : 62\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003eWeight : Approximately 147g\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003eHeight : 47mm\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003e\n\u003cmeta charset=\"UTF-8\"\u003e\n\u003cdiv class=\"tab\"\u003eCare Guide \u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003e\n\u003cdiv class=\"tab\"\u003e1. Do not attempt to cut frozen item or bones as it may result chip or worst.\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003e2. Remember to keep your knife dry after use. Do not store them close to a water source.\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003e3. Please make sure you apply a layer of oil after wash and dry to prevent it from rust during storage.\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003e4. Always wash your knife after cutting something acidic as it will react to the blade and cause a burnt mark or worst.\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Masaru Knives Malaysia","offers":[{"title":"Default Title","offer_id":41132093669574,"sku":"","price":764.0,"currency_code":"MYR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0563\/3114\/1318\/products\/IMG_4364.jpg?v=1674283428"},{"product_id":"vg-1-migaki-180mm-gyuto","title":"VG-1 Migaki 180mm Gyuto","description":"\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eMasaru VG-1 series is made of VG-1 Stain Resistant Steel at the core of the blade, squeezed into Steel(called \"Warikomi\" made by Awase method). VG-1 Steel is one of the most popular Stainless Steel with durable sharpness, also easy to re-sharpen.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eThis is highly recommended to chef, home cook or student who are looking for something easy to use and affordable. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e Pre Order - Estimate arrival September 2025\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eBlade : VG-1 ( v 金- 1 ）\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eBlade Length : 180mm\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eHRC : 60\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eWeight : 152g\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eHandle : Mahogany wood with bolster\u003c\/span\u003e\u003c\/p\u003e","brand":"Masaru Knives Malaysia","offers":[{"title":"Default Title","offer_id":41280719421638,"sku":"","price":390.0,"currency_code":"MYR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0563\/3114\/1318\/products\/IMG_00111.jpg?v=1638121310"},{"product_id":"vg-1-135mm-petty","title":"VG-1 Migaki 135mm Petty (PRE ORDER)","description":"\u003cmeta charset=\"UTF-8\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eMasaru VG-1 series is made of VG-1 Stain Resistant Steel at the core of the blade, squeezed into Steel(called \"Warikomi\" made by Awase method). VG-1 Steel is one of the most popular Stainless Steel with durable sharpness, also easy to re-sharpen.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThis is highly recommended to chef, home cook or student who are looking for something easy to use and affordable. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eBlade : VG-1 （v 金-1）\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eBlade Length : 135mm\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eHRC : 60\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eWeight : 60g\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eHandle : Mahogany wood handle with bolster\u003c\/span\u003e\u003c\/p\u003e","brand":"Masaru Knives Malaysia","offers":[{"title":"Default Title","offer_id":41280724107462,"sku":"","price":230.0,"currency_code":"MYR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0563\/3114\/1318\/products\/IMG_0017.jpg?v=1638121749"},{"product_id":"shigeki-tanaka-vg-10-damascus-300mm-sakimaru-with-ebony-handle","title":"Shigeki Tanaka VG-10 Damascus 300MM Sakimaru with Ebony Handle","description":"\u003cmeta charset=\"UTF-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe most recognisable blacksmith from Miki City - Shigeki Tanaka. \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\n\u003cp data-mce-fragment=\"1\"\u003e \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eTanaka san is the fourth generation blacksmith. After his great grandfather, Mr. Gentaro, started making sickles in Meiji Period, the family men (Tanaka’s grandfather and father) specialized in traditional sickles.\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eHis knife-making path began in the city of Takefu (the current city of Echizen in Fukui Prefecture), where Mr. Tanaka was trained to be a knife blacksmith. After three years of training, he joined his family’s factory in Miki City in 1999 and started making kitchen knives. \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e \u003c\/p\u003e\n\u003cp\u003eBlacksmith : Shigeki Tanaka\u003c\/p\u003e\n\u003cp\u003eBlade : VG-10 Layered Damascus Steel\u003c\/p\u003e\n\u003cp\u003eBlade Edge : Single edge for right handed user\u003c\/p\u003e\n\u003cp\u003eBlade Length : 300mm\u003c\/p\u003e\n\u003cp\u003eHRC : 60-61\u003c\/p\u003e\n\u003cp\u003eWeight : 236g\u003c\/p\u003e\n\u003cp\u003eHeight : 34mm\u003c\/p\u003e\n\u003cp\u003eHandle : Ebony handle with Black Buffalo Horn Ferrule \u003c\/p\u003e\n\u003cp\u003eItem comes with a Kiri Wooden Box\u003c\/p\u003e","brand":"Masaru Knives Malaysia","offers":[{"title":"Default Title","offer_id":41303270260934,"sku":"","price":4300.0,"currency_code":"MYR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0563\/3114\/1318\/products\/IMG_0183.jpg?v=1638689390"},{"product_id":"shigeki-tanaka-sg2-r2-33-layered-damascus-150mm-petty-black-series","title":"Shigeki Tanaka SG2\/R2 33 Layered Damascus 150mm Petty ( Black Series )","description":"\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThese masterpiece are carefully finished by Shigeki Tanaka for their top-rate cutting performance. The \" Habakiri\" with 33 layered Super Gold Damascus steel. He combines it's beautiful meticulous design centre balanced feel, making them the first choice among professional chefs. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eBlacksmith : Shigeki Tanaka\u003c\/p\u003e\n\u003cp\u003eBlade : SG2\/R2 33 Layered Damascus Steel\u003c\/p\u003e\n\u003cp\u003eBlade Length : 150mm\u003c\/p\u003e\n\u003cp\u003eHRC : 63-64\u003c\/p\u003e\n\u003cp\u003eWeight : 105g\u003c\/p\u003e\n\u003cp\u003eHeight : 34mm\u003c\/p\u003e\n\u003cp\u003eHandle : Ebony handle with Black Buffalo Horn Ferrule \u003c\/p\u003e\n\u003cp\u003eItem comes with a Kiri Wooden Box\u003c\/p\u003e","brand":"Masaru Knives Malaysia","offers":[{"title":"Default Title","offer_id":41303541579974,"sku":"","price":1391.0,"currency_code":"MYR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0563\/3114\/1318\/products\/IMG_0196-2.jpg?v=1638692429"},{"product_id":"matsubara-nashiji-aogami-2-sujihiki-270mm-kiritsuke","title":"Matsubara Nashiji Aogami #2 Sujihiki 270MM (Kiritsuke)","description":"\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe sujihiki is also known as slicer. It is intended for slicing big block of meat or fish. The short height of the blade creates less friction and also reduce possibility of the meat sticking to blade when slicing. The blade draws through fish and meat even more effortlessly with the nashiji finish. The sujihiki has a K-Tip, also known as kiritsuke for a much more precise and accurate performance.  \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe Matsubara Blue #2 Nashiji Sujihiki 270 mm has a profile that is quite flat at the heel end and then transitions into a nice curved belly about halfway along the edge. Blade height is very generous for a 270mm Kiritsuke. This is a robust blade in size and weight which will find favor with users looking for a knife that feels solid and stiff. The heft and strength are confidence-inspiring. It comes with a very nice octagonal handle.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe Nashiji finish on the blade was inspired by the Japanese pear, giving a lesser contact between the ingredients and the blade to prevent the sliced item from sticking on it. The characteristic of Katsuto Tanaka's masterpiece would be his extraordinary tall blade and heel giving a very good knuckle clearance along with excellent weight.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eBlacksmith : Katsuto Tanaka\u003c\/p\u003e\n\u003cp\u003eBlade : Aogami #2 ( Blue #2 )\u003c\/p\u003e\n\u003cp\u003eClad : Stainless steel clad with Nashiji Finish\u003c\/p\u003e\n\u003cp\u003eBlade Edge : Double edge\u003c\/p\u003e\n\u003cp\u003eBlade Length : 270mm\u003c\/p\u003e\n\u003cp\u003eHRC : 61-62\u003c\/p\u003e\n\u003cp\u003eWeight : 185g\u003c\/p\u003e\n\u003cp\u003eHeight : 30mm\u003c\/p\u003e\n\u003cp\u003eHandle : Octagonal Walnut wood with Red Walnut Ferrule \u003c\/p\u003e\n\u003cp\u003eSpine Thickness  : 40mm\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eCare Guide \u003cbr\u003e\u003c\/p\u003e\n\u003cdiv class=\"tab\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003e\n\u003cdiv class=\"tab\"\u003e1. Do not attempt to cut frozen item or bones as it may result chip or worst.\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003e2. Remember to keep your knife dry after use. Do not store them close to a water source.\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003e3. Please make sure you apply a layer of oil after wash and dry to prevent it from rust during storage.\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003e4. Always wash your knife after cutting something acidic as it will react to the blade and cause a burnt mark or worst.\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Masaru Knives Malaysia","offers":[{"title":"Default Title","offer_id":41305164349638,"sku":"","price":1246.0,"currency_code":"MYR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0563\/3114\/1318\/files\/IMG_5895.jpg?v=1685072252"},{"product_id":"45-layered-damascus-nakiri-180mm","title":"45 Layered VG10 Damascus Nakiri 180mm","description":"\u003cp\u003e\u003cspan\u003eThe stunning pattern emerging on the surface all the way through to the tip of the blade is a creation of seasoned craftsmanship. The wildness of the struck blades and the soft feel from 45 layers of Damascus steel; there is not a single duplicate in the world.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWhat is Nakiri ( Vegetable Knife )\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eDuring the time when vegetables and fish dominated the Japanese diet, Nakiri was one of the most commonly utilised knives in home kitchen for cutting vegetables, whereas Deba was mainly for fish. Nakiri is considered a useful knife to have to cut vegetables without splitting or cracking relatively hard vegetables. \u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv class=\"tab\"\u003eBlade : 45 layered Damascus Hammered VG10 Core\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003eHandle : Octagonal Chestnut Wood\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003eBevel : 70\/30\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003eLength : 180mm\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003eHRC : Approx 60\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003eWeight : 121g\u003c\/div\u003e","brand":"Masaru Knives Malaysia","offers":[{"title":"Default Title","offer_id":41626054426822,"sku":"","price":608.0,"currency_code":"MYR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0563\/3114\/1318\/files\/IMG_07961.jpg?v=1713443508"},{"product_id":"yoshimune-kawamura-sumio-shirogami-white-1-210mm-special-edition","title":"Yoshimune - Kawamura Sumio Shirogami White #1 210mm (Special Edition)","description":"\u003cmeta charset=\"UTF-8\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eYoshimune Kawamura 三條義宗\u003c\/b\u003e\u003cspan data-mce-fragment=\"1\"\u003e Mr Kawamura is well known for his raw character and rustic finish with his knives. The Yoshimune brand is a very underrated brand. \"A one man only\" blacksmith forging his knives alone in Niigata Japan which makes his knives range very limited and extremely long waiting period. This alone makes us want it even more.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eRefusing to retire, Kawamura san is currently in his 70 and continues making knives using techniques that was passed down to him. \u003cmeta charset=\"UTF-8\"\u003eWe are very lucky to be able to feature his knives here. \u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv class=\"tab\" data-mce-fragment=\"1\"\u003eBlade : Shirogami White #1 Gyuto 白一鋼\u003c\/div\u003e\n\u003cdiv class=\"tab\" data-mce-fragment=\"1\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"tab\" data-mce-fragment=\"1\"\u003eBevel : 50\/50\u003c\/div\u003e\n\u003cdiv class=\"tab\" data-mce-fragment=\"1\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"tab\" data-mce-fragment=\"1\"\u003eLength : 210mm\u003c\/div\u003e\n\u003cdiv class=\"tab\" data-mce-fragment=\"1\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"tab\" data-mce-fragment=\"1\"\u003eWeight : Approx 232g\u003c\/div\u003e\n\u003cdiv class=\"tab\" data-mce-fragment=\"1\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"tab\" data-mce-fragment=\"1\"\u003eHandle : Japanese ebony with Black Buffalo Horn and triple silver ring\u003c\/div\u003e\n\u003cdiv class=\"tab\" data-mce-fragment=\"1\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"tab\" data-mce-fragment=\"1\"\u003eHRC : Approx 62-63\u003c\/div\u003e","brand":"Masaru Knives Malaysia","offers":[{"title":"Default Title","offer_id":41806604042438,"sku":"","price":1517.0,"currency_code":"MYR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0563\/3114\/1318\/products\/IMG_1464.jpg?v=1650937493"},{"product_id":"yoshimune-kawamura-sumio-shirogami-white-1-210mm-special-edition-1","title":"Yoshimune - Kawamura Sumio Shirogami White #1 210mm (Special Edition)","description":"\u003cmeta charset=\"UTF-8\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eYoshimune Kawamura 三條義宗\u003c\/b\u003e\u003cspan data-mce-fragment=\"1\"\u003e Mr Kawamura is well known for his raw character and rustic finish with his knives. The Yoshimune brand is a very underrated brand. \"A one man only\" blacksmith forging his knives alone in Niigata Japan which makes his knives range very limited and extremely long waiting period. This alone makes us want it even more.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eRefusing to retire, Kawamura san is currently in his 70 and continues making knives using techniques that was passed down to him. \u003cmeta charset=\"UTF-8\"\u003eWe are very lucky to be able to feature his knives here.  \u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv data-mce-fragment=\"1\" class=\"tab\"\u003eBlade : Shirogami White #1 Gyuto 白一鋼\u003c\/div\u003e\n\u003cdiv data-mce-fragment=\"1\" class=\"tab\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/div\u003e\n\u003cdiv data-mce-fragment=\"1\" class=\"tab\"\u003eBevel : 50\/50\u003c\/div\u003e\n\u003cdiv data-mce-fragment=\"1\" class=\"tab\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/div\u003e\n\u003cdiv data-mce-fragment=\"1\" class=\"tab\"\u003eLength : 210mm\u003c\/div\u003e\n\u003cdiv data-mce-fragment=\"1\" class=\"tab\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/div\u003e\n\u003cdiv data-mce-fragment=\"1\" class=\"tab\"\u003eWeight : Approx 208g\u003c\/div\u003e\n\u003cdiv data-mce-fragment=\"1\" class=\"tab\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/div\u003e\n\u003cdiv data-mce-fragment=\"1\" class=\"tab\"\u003eHandle : Snakewood with white Buffalo Horn\u003c\/div\u003e\n\u003cdiv data-mce-fragment=\"1\" class=\"tab\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/div\u003e\n\u003cdiv data-mce-fragment=\"1\" class=\"tab\"\u003eHRC : Approx 62-63\u003c\/div\u003e","brand":"Masaru Knives Malaysia","offers":[{"title":"Default Title","offer_id":41806606893254,"sku":"","price":1517.0,"currency_code":"MYR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0563\/3114\/1318\/products\/IMG_1455.jpg?v=1650937936"},{"product_id":"yoshimune-kawamura-sumio-shirogami-white-1-150mm-special-edition","title":"Yoshimune - Kawamura Sumio Shirogami White #1 150mm ( Special Edition )","description":"\u003cmeta charset=\"UTF-8\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eYoshimune Kawamura 三條義宗\u003c\/b\u003e\u003cspan data-mce-fragment=\"1\"\u003e Mr Kawamura is well known for his raw character and rustic finish with his knives. The Yoshimune brand is a very underrated brand. \"A one man only\" blacksmith forging his knives alone in Niigata Japan which makes his knives range very limited and extremely long waiting period. This alone makes us want it even more.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eRefusing to retire, Kawamura san is currently in his 70 and continues making knives using techniques that was passed down to him. \u003cmeta charset=\"UTF-8\"\u003eWe are very lucky to be able to feature his knives here. \u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv class=\"tab\" data-mce-fragment=\"1\"\u003eBlade : Shirogami White #1 Gyuto 白一鋼\u003c\/div\u003e\n\u003cdiv class=\"tab\" data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"tab\" data-mce-fragment=\"1\"\u003eBevel : 50\/50\u003c\/div\u003e\n\u003cdiv class=\"tab\" data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"tab\" data-mce-fragment=\"1\"\u003eLength : 150mm\u003c\/div\u003e\n\u003cdiv class=\"tab\" data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"tab\" data-mce-fragment=\"1\"\u003eWeight : Approx 108g\u003c\/div\u003e\n\u003cdiv class=\"tab\" data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"tab\" data-mce-fragment=\"1\"\u003eHandle : Japanese ebony with Black Buffalo Horn \u003c\/div\u003e\n\u003cdiv class=\"tab\" data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"tab\" data-mce-fragment=\"1\"\u003eHRC : Approx 62-63\u003c\/div\u003e","brand":"Masaru Knives Malaysia","offers":[{"title":"Default Title","offer_id":41806611087558,"sku":"","price":1250.0,"currency_code":"MYR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0563\/3114\/1318\/products\/IMG_14572.jpg?v=1650938376"},{"product_id":"matsubara-nashiji-aogami-petty-150mm","title":"Matsubara Nashiji Aogami #2 Petty 150mm","description":"\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eThis Petty was forged in traditional handwork by Tanaka-san from the Matsubara forge in Japan. The utility knife is ground on both sides and has \u003c\/span\u003ematte so-called nashiji surface on the blade. This surface results from the 3-layer blade structure, consisting of the softer sheath steel and the very hard inner core steel, which forms the cutting edge of the knife. The Nashiji finish has a rustic appearance because the blade blade is not polished. The core of the blade is made of Blue #2 steel, which keeps its sharpness for a long time and reaches a hardness of about 62 HRC. A layer of softer stainless steel is welded around the blade core using the San Mai method. The softer stainless steel on the blade blade not only protects the inner steel core, but also gives the blade a degree of flexibility.\u003c\/p\u003e\n\u003cp\u003eThe Nashiji finish on the blade was inspired by the Japanese pear, giving a lesser contact between the ingredients and the blade to prevent the sliced item from sticking on it. The characteristic of Katsuto Tanaka's masterpiece would be his extraordinary tall blade and heel giving a very good knuckle clearance along with excellent weight.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eBrand : Matsubara\u003cbr\u003e\u003c\/p\u003e\n\u003cdiv class=\"tab\"\u003eBlacksmith :Katsuto Tanaka 松原勝人\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003eBlade : Aogami #2 青鋼2号 with Stainless clad\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003eHandle : Octagonal RoseWood\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003eBevel : 50\/50\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003eLength : 150mm\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003eHRC : 62\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003eWeight : 92g\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003eHeight : 32mm\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003e\n\u003cmeta charset=\"UTF-8\"\u003e\n\u003cdiv class=\"tab\"\u003eCare Guide \u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003e\n\u003cdiv class=\"tab\"\u003e1. Do not attempt to cut frozen item or bones as it may result chip or worst.\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003e2. Remember to keep your knife dry after use. Do not store them close to a water source.\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003e3. Please make sure you apply a layer of oil after wash and dry to prevent it from rust during storage.\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003e4. Always wash your knife after cutting something acidic as it will react to the blade and cause a burnt mark or worst.\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Masaru Knives Malaysia","offers":[{"title":"Default Title","offer_id":41843279298758,"sku":"8","price":689.0,"currency_code":"MYR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0563\/3114\/1318\/products\/IMG_1627.jpg?v=1652677127"},{"product_id":"matsubara-nashiji-aogami-2-nakiri-165mm","title":"Matsubara Nashiji Aogami #2 Nakiri 165mm","description":"\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eThis hand-forged Nakiri has a blade length of 165mm. It was forged in traditional handwork by Tanaka-san from the Matsubara forge in Japan. The Nakiri has a matte Nashiji finish which \u003c\/span\u003eresults from the 3-layer blade structure, consisting of the softer sheath steel and the very hard inner core steel, which forms the cutting edge of the knife.\u003c\/p\u003e\n\u003cp\u003eThe Nashiji finish has a rustic appearance because the blade blade is not polished. The core of the blade is made of Blue #2 steel, which keeps its sharpness for a long time and reaches a hardness of about 62 HRC. A layer of softer stainless steel is welded around the blade core using the San Mai method. The softer stainless steel on the blade blade not only protects the inner steel core, but also gives the blade a degree of flexibility.\u003c\/p\u003e\n\u003cp\u003eThe Nashiji finish on the blade was inspired by the Japanese pear, giving a lesser contact between the ingredients and the blade to prevent the sliced item from sticking on it. The characteristic of Katsuto Tanaka's masterpiece would be his extraordinary tall blade and heel giving a very good knuckle clearance along with excellent weight.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cdiv class=\"tab\"\u003eBrand : Matsubara\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003eOrigin : Omura City, Nagasaki Japan\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003eBlacksmith :Katsuto Tanaka 松原勝人\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003eBlade Contruction : Hand Forged San-Mai\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003eCore: Aogami #2 青鋼2号 with Stainless clad\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003eHandle : Octagonal Walnut Wood\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003eBevel : 50\/50\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003eLength : 165mm\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003eHRC : 62\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003eWeight : 180g\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003eHeight : Approximately 55mm\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003e\n\u003cmeta charset=\"UTF-8\"\u003e\n\u003cdiv class=\"tab\"\u003eCare Guide \u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003e\n\u003cdiv class=\"tab\"\u003e1. Do not attempt to cut frozen item or bones as it may result chip or worst.\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003e2. Remember to keep your knife dry after use. Do not store them close to a water source.\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003e3. Please make sure you apply a layer of oil after wash and dry to prevent it from rust during storage.\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003e4. Always wash your knife after cutting something acidic as it will react to the blade and cause a burnt mark or worst.\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Masaru Knives Malaysia","offers":[{"title":"Default Title","offer_id":41843369246918,"sku":"6","price":889.0,"currency_code":"MYR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0563\/3114\/1318\/files\/IMG_0823.jpg?v=1713707921"},{"product_id":"yoshihiro-ginsan-3-银三-nashiji-finish-kiritsuke-210mm","title":"Yoshihiro Ginsan 3 银三 Nashiji Finish Kiritsuke 210mm","description":"\u003cp\u003eKiritsuke has mainly been used in Kanto region of Japan. Many red it in lieu of both Yanagiba and Usuba. While it is used as a general multipurpose knife, due to its straight edge it is also suitable to precisely cut a type of food used in some Japanese sweets called \u003cem\u003eNAGASIMONO, YOSEMONO,\u003c\/em\u003e which is made of canton or gelatine cured in a mood normally containing fruits or beans. With the K-tip, it gives a better dexterity and control at the front end and provides a better push\/pull motion due it its straight edge profile. Making the perfect to go knife if you handles a lot of slicing and chopping task. An onion slicer!! \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eMade and forged by \u003cspan data-mce-fragment=\"1\"\u003eYoshihiro (Goh Umanosuke Yoshihiro) which has a long 600-year history in Sakai which is a city known best as a home of cutlery for the professionals in Japan. In the same way as traditional Japanese knives, skillful blacksmiths in Sakai forge and sharpen carefully one by one blade made of \"Ginsan\" Stainless steel. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe Ginsan or Silver paper (Gingami) No.3 Steel is not just RUST RESISTANCE but also has similar sharpness, edge retention and cutting feel as a Shirogami White steel (白鋼). \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003ePersonally we think this is the future of kitchen knives, if you are looking for a reliable cutting performance similar to a carbon steel and do not want the hassle in maintaining it, then this is the knife to go ! \u003c\/span\u003eEach knife is hand sharpened to ensure maximum sharpness out of the box. We highly recommend you to experience the Yamawaki quality.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cdiv class=\"tab\"\u003eBrand : \u003cmeta charset=\"UTF-8\"\u003e \u003cspan data-mce-fragment=\"1\"\u003eGoh Umanosuke Yoshihiro 郷右馬允義弘\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003eBlade : Ginsan 3 Nashiji Finish 銀三\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003eHandle : Octagonal Walnut Wood\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003eBevel : 50\/50\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003eLength : 210mm\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003eHRC : 61\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003eWeight : 150g\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003eHeight : 44mm\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003eThickness : 2mm\u003c\/div\u003e","brand":"Masaru Knives Malaysia","offers":[{"title":"Default Title","offer_id":42191739355334,"sku":"","price":980.0,"currency_code":"MYR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0563\/3114\/1318\/products\/IMG_2176.jpg?v=1655630148"},{"product_id":"yoshihiro-ginsan-3-銀三-nashiji-finished-210mm-gyuto","title":"Yoshihiro Ginsan 3 銀三 Nashiji Finished Gyuto 210mm with Saya","description":"\u003cmeta charset=\"UTF-8\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003eGyuto Knives are used for meat, fish and vegetables. They are also known as the most common multipurpose chef knife. The Yoshihiro Ginsan 3 gyuto is made of \u003cem\u003ehagane\u003c\/em\u003e cladded with \u003cem\u003ejigane.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eMade and forged by \u003cspan data-mce-fragment=\"1\"\u003eYoshihiro (Goh Umanosuke Yoshihiro) which has a long 600-year history in Sakai which is a city known best as a home of cutlery for the professionals in Japan. In the same way as traditional Japanese knives, skillful blacksmiths in Sakai forge and sharpen carefully one by one blade made of \"Ginsan\" Stainless steel.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe Ginsan or Silver paper (Gingami) No.3 Steel is not just RUST RESISTANCE but also has similar sharpness, edge retention and cutting feel as a Shirogami White steel (白鋼). \u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e \u003cspan data-mce-fragment=\"1\"\u003ePersonally we think this is the future of kitchen knives, if you are looking for a reliable cutting performance similar to a carbon steel and do not want the hassle in maintaining it, then this is the knife to go ! \u003c\/span\u003eEach knife is hand sharpened to ensure maximum sharpness out of the box. We highly recommend you to experience the Yamawaki quality.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e \u003c\/p\u003e\n\u003cdiv class=\"tab\"\u003eBrand :  \u003cspan data-mce-fragment=\"1\"\u003eGoh Umanosuke Yoshihiro 郷右馬允義弘\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003eBlade : Ginsan 3 Nashiji Finish 銀三\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003eHandle : Octagonal Walnut Wood\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003eBevel : 50\/50\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003eLength : 210mm\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003eHRC : 61\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003eWeight : 140g\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003eHeight : 45mm\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003eThickness : 1.8mm-2mm\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003e* This version comes with a magnolia saya.\u003c\/div\u003e","brand":"Masaru Knives Malaysia","offers":[{"title":"Default Title","offer_id":42194041635014,"sku":"","price":980.0,"currency_code":"MYR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0563\/3114\/1318\/products\/IMG_2231.jpg?v=1655644349"},{"product_id":"45-layered-damascus-gyuto-240mm","title":"45 Layered Damascus Gyuto 240mm","description":"\u003cmeta charset=\"UTF-8\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThe stunning pattern emerging on the surface all the way through to the tip of the blade is a creation of seasoned craftsmanship. The wildness of the struck blades and the soft feel from 45 layers of Damascus steel; there is not a single duplicate in the world.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e \u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eWhat is Gyu-tou (Butcher Knife,Chef Knife)\u003c\/h3\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eThis type is mainly used to cut apart beef blocks. The reason for this is because this knife is most suited for the pressing technique where maximum weight can be applied. The meat can be cut while applying force by pressing the arch on the tip of the blade. For a large block of meat, if you simply move the blade in a vertical path, even when attempted powerfully, the blade will be caught and stop in the middle. Or, when attempting to slice beef using the slicing technique similar to cutting sashimi, sufficient weight cannot be applied and therefore the meat will not be cut in one swift motion. However, with the pressing technique, the blade can be pushed forward as much as necessary by using the weight and cut apart a large block. It is also good for carving the meat apart from the bone because the tip is very sharp. Furthermore, the common name for this type is chef’s knife, indicating the wide variety of possible application other than meat alone.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cdiv class=\"tab\"\u003eBlade : 45 layered Damascus Hammered VG10 Core\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003eHandle : Octagonal Chestnut Wood\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003eBevel : 70\/30\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003eLength : 240mm\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003eHeight : 50mm\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003eHRC : Approx 60\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003eWeight : 177g\u003c\/div\u003e","brand":"Masaru Knives Malaysia","offers":[{"title":"Default Title","offer_id":42241265926342,"sku":"","price":772.0,"currency_code":"MYR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0563\/3114\/1318\/products\/IMG_2422.jpg?v=1656844073"},{"product_id":"aogami-2-yanagiba-270mm","title":"Masaru Aogami #2 Yanagiba 270mm [ Right Handed ]","description":"\u003cp\u003eOur Yanagiba is made with traditional construction of knives, single bevel (\u003cem\u003eKATAHA\u003c\/em\u003e). Since the bevel is only created on the front side of the blade towards the edge of the concave back, single bevel knives have a tendency to slide slightly to the left (for right hand user) when the knives is in cutting motion. This particular piece is called\u003cem\u003e Awase\u003c\/em\u003e which is  forged welding \u003cem\u003eHagane\u003c\/em\u003e (high carbon steel )onto a \u003cem\u003eJigane\u003c\/em\u003e (soft steel). The knife is polished and installed with an ebony and white buffalo horn handle. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch2\u003eWhat is Yanagiba ( Sashimi Knife )\u003c\/h2\u003e\n\u003cp\u003eYanagiba was originally popular in Kansai region of Japan to prepare sashimi. Today, Yanagiba is widely used throughout all of Japan and internationally by professionals. The blade is narrow and long enabling it to slice through fish fibre without pushing or sawing the tender fillet, also the edge of the blade is made extremely thin to create a clear and straight edge on each slice of the sashimi. \u003c\/p\u003e\n\u003cp\u003eSince the blade is a single bevel edge, it is important to choose the right side of the blade according to your dominant hand. They comes in 2 different version which are left handed and also right handed. \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cdiv class=\"tab\"\u003eBlade : Aogami #2 Blue Steel \u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003eHandle : Octagonal Ebony and White Buffalo Horn\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003eBevel : Single Sided\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003eLength : 270mm\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003eHeight : 34mm\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003eWeight : 216g\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003eHRC : Approx 62\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003eMade in Japan\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003eCare Guide \u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003e\n\u003cdiv class=\"tab\"\u003e1. Do not attempt to cut frozen item or bones as it may result chip or worst.\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003e2. Remember to keep your knife dry after use. Do not store them close to a water source.\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003e3. Please make sure you apply a layer of oil after wash and dry to prevent it from rust during storage.\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003e4. Always wash your knife after cutting something acidic as it will react to the blade and cause a burnt mark or worst.\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Masaru Knives Malaysia","offers":[{"title":"Default Title","offer_id":42651442217158,"sku":null,"price":1070.0,"currency_code":"MYR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0563\/3114\/1318\/files\/IMG_0772.jpg?v=1713443755"},{"product_id":"masaru-aogami-2-deba-150mm","title":"Masaru Aogami #2 Deba 150mm ( Right Handed )","description":"\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eOur Deba is made with traditional construction of knives, single bevel (\u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003eKATAHA\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e). Since the bevel is only created on the front side of the blade towards the edge of the concave back, single bevel knives have a tendency to slide slightly to the left (for right hand user) when the knives is in cutting motion. This particular piece is called\u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003e Awase\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e which is  forged welding \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003eHagane\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e (high carbon steel )onto a \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003eJigane\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e (soft steel). The knife is polished and installed with an ebony and white buffalo horn handle. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eWhat is a Deba ?\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eDeba is indispensable for cleaning fish. It is used to cut through hard bones and also to filet the fish. Thus it is constructed with a thick spine while the tip is thin with an extremely sharp edge. Deba was one of the most common fish knife to used in home kitchen over at Japan. It also works particularly well in splitting fish head into half and also shaving ice. \u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv class=\"tab\"\u003eBlade : Aogami #2 Blue Steel\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003eHandle : Octagonal Ebony with White Buffalo Horn\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003eBevel : Single Sided\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003eLength : 150mm\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003eHeight : 50mm\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003eSpine Thickness : 6mm\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003eHRC : Approx 62\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003eWeight : 246g\u003c\/div\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cdiv class=\"tab\"\u003eCare Guide \u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003e\n\u003cdiv class=\"tab\"\u003e1. Do not attempt to cut frozen item or bones as it may result chip or worst.\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003e2. Remember to keep your knife dry after use. Do not store them close to a water source.\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003e3. Please make sure you apply a layer of oil after wash and dry to prevent it from rust during storage.\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003e4. Always wash your knife after cutting something acidic as it will react to the blade and cause a burnt mark or worst.\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Masaru Knives Malaysia","offers":[{"title":"Default Title","offer_id":42288928063686,"sku":"","price":765.0,"currency_code":"MYR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0563\/3114\/1318\/products\/IMG_2455.jpg?v=1658677008"},{"product_id":"shigeki-tanaka-aogami-2-damascus-nakiri-165mm","title":"Shigeki Tanaka Aogami #2 Damascus Nakiri 165mm","description":"\u003cmeta charset=\"UTF-8\"\u003e\n\u003cdiv class=\"tab active\" data-mce-fragment=\"1\"\u003e\n\u003cspan data-mce-fragment=\"1\"\u003eThe most recognisable blacksmith from Miki City - Shigeki Tanaka. \u003c\/span\u003e\n\u003cp data-mce-fragment=\"1\"\u003e \u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eTanaka san is the fourth generation blacksmith in Miki, Japan. After his great grandfather, Mr. Gentaro, started making sickles in Meiji Period, the family men (Tanaka’s grandfather and father) specialized in traditional sickles.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eHis knife-making path began in the city of Takefu (the current city of Echizen in Fukui Prefecture), where Mr. Tanaka was trained to be a knife blacksmith. After three years of training, he joined his family’s factory in Miki City in 1999 and started making kitchen knives. \u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"tab active\" id=\"tab-1\" data-mce-fragment=\"1\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003e \u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"tab\" id=\"tab-2\" data-mce-fragment=\"1\"\u003e\n\u003cdiv class=\"tab\" data-mce-fragment=\"1\"\u003eBrand : Shigeki Tanaka\u003c\/div\u003e\n\u003cdiv class=\"tab\" data-mce-fragment=\"1\"\u003eBlade : Aogami #2 青鋼2號\u003c\/div\u003e\n\u003cdiv class=\"tab\" data-mce-fragment=\"1\"\u003eHandle : Octagonal Walnut\u003c\/div\u003e\n\u003cdiv class=\"tab\" data-mce-fragment=\"1\"\u003eBevel : 50\/50\u003c\/div\u003e\n\u003cdiv class=\"tab\" data-mce-fragment=\"1\"\u003eLength : 165mm\u003c\/div\u003e\n\u003cdiv class=\"tab\" data-mce-fragment=\"1\"\u003eHRC : 61-62\u003c\/div\u003e\n\u003cdiv class=\"tab\" data-mce-fragment=\"1\"\u003eWeight : 130g\u003c\/div\u003e\n\u003cdiv class=\"tab\" data-mce-fragment=\"1\"\u003eBlade Height : 45mm\u003c\/div\u003e\n\u003cdiv class=\"tab\" data-mce-fragment=\"1\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"tab\" id=\"tab-3\" data-mce-fragment=\"1\"\u003e\n\u003cdiv class=\"tab\" data-mce-fragment=\"1\"\u003e1.Do not attempt to cut frozen item or bones as it may result chip or worst.\u003c\/div\u003e\n\u003cdiv class=\"tab\" data-mce-fragment=\"1\"\u003e2. Remember to keep your knife dry after use. Do not store them close to a water source.\u003c\/div\u003e\n\u003cdiv class=\"tab\" data-mce-fragment=\"1\"\u003e3. Always wash your knife after cutting something acidic as it will react to the blade and cause a burnt mark or worst.\u003c\/div\u003e\n\u003cdiv class=\"tab\" data-mce-fragment=\"1\"\u003e4. Please make sure you apply a layer of oil after wash and dry to prevent it from rust during storage.\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Masaru Knives Malaysia","offers":[{"title":"Default Title","offer_id":42435708846278,"sku":"","price":800.0,"currency_code":"MYR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0563\/3114\/1318\/products\/IMG_3115.jpg?v=1666535059"},{"product_id":"teruyasu-fujiwara-藤原照康-maboroshi-no-meito-shirogami-1-tsuchime-nashiji-gyuto-210mm","title":"[SAVE 15% ] Teruyasu Fujiwara 藤原照康 \"Maboroshi no Meito\" Shirogami #1 Tsuchime Nashiji Gyuto 210mm","description":"\u003cp\u003eTeruyasu Fujiwara - Master Teruyasu Fujiwara is the fourth generation blacksmith of the Fujiwara family, with a history of sword-forging since 1870. After the Second World War, at that time, the production of swords was limited, so Mr. Fujiwara decided to adopt his traditional blade forging techniques from the early-Meiji era into making modern kitchen knives. If you are looking for or expecting the knife to be pass down from father to son, and mother to daughter- This is the one to go for.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003cspan data-mce-fragment=\"1\"\u003eThis gyuto from the \"Maboroshi no Meito\" range is \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003ehandcrafted by Mr. \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eTeruyasu Fujiwara with\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e Shirogami #1 steel core and clad in stainless steel. The blade is heat-treated to a high hardness of 64-65 HRC, which ensures excellent edge retention. The blade features Tsuchime (hand-hammered) pattern and Nashiji finish, and is fitted with a Western handle made of black pakkawood\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e. Mr. Fujiwara insist in making these knives from ground up, and from start to finish, with a focus on superior heat-treatment and grinding. The finishes of these knives have a rough and rustic look, but the blade itself is simply exceptional. You'll be amazed how well and fast these blades cut. \u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eCraftsman: Teruyasu Fujiwara\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eEdge : 50\/50 \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eCore steel : Shirogami #1 (White #1) with Stainless Steel clad.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eHandle : Black Pakkawood ( western style )\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eLength : 210mm\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eBlade Height  : 48mm\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eHeel Thickness 2.6mm\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eWeight : 209g\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eHardness: 64-65 HRC\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eFully hand-forged from Tokyo Japan\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cdiv class=\"tab\"\u003eCare Guide \u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003e\n\u003cdiv class=\"tab\"\u003e1. Do not attempt to cut frozen item or bones as it may result chip or worst.\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003e2. Remember to keep your knife dry after use. Do not store them close to a water source.\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003e3. Please make sure you apply a layer of oil after wash and dry to prevent it from rust during storage.\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003e4. Always wash your knife after cutting something acidic as it will react to the blade and cause a burnt mark or worst.\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Masaruknives.malaysia","offers":[{"title":"Default Title","offer_id":42508831293638,"sku":"","price":1525.75,"currency_code":"MYR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0563\/3114\/1318\/products\/IMG_3833.jpg?v=1671760872"},{"product_id":"teruyasu-fujiwara-藤原照康-maboroshi-no-meito-shirogami-1-tsuchime-santoku-165mm","title":"[SAVE 15% ]Teruyasu Fujiwara 藤原照康 \"Maboroshi no Meito\" Shirogami #1 Tsuchime Santoku 165mm","description":"\u003cmeta charset=\"UTF-8\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003eTeruyasu Fujiwara - Master Teruyasu Fujiwara is the fourth generation blacksmith of the Fujiwara family, with a history of sword-forging since 1870. After the Second World War, at that time, the production of swords was limited, so Mr. Fujiwara decided to adopt his traditional blade forging techniques from the early-Meiji era into making modern kitchen knives. If you are looking for or expecting the knife to be pass down from father to son, and mother to daughter- This is the one to go for.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThis santoku from the \"Maboroshi no Meito\" range is \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003ehandcrafted by Mr. \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eTeruyasu Fujiwara with\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e Shirogami #1 steel core and clad in stainless steel. The blade is heat-treated to a high hardness of 64-65 HRC, which ensures excellent edge retention. The blade features Tsuchime (hand-hammered) pattern and Nashiji finish, and is fitted with a Western handle made of black pakkawood\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e. Mr. Fujiwara insist in making these knives from ground up, and from start to finish, with a focus on superior heat-treatment and grinding. The finishes of these knives have a rough and rustic look, but the blade itself is simply exceptional. You'll be amazed how well and fast these blades cut. \u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eCraftsman: Teruyasu Fujiwara\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eEdge : 50\/50 \u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eCore steel : Shirogami #1 (White #1) with Stainless Steel clad.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eHandle : Black Pakkawood ( western style )\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eLength : 165mm\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eBlade Height  : 47mm\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eHeel Thickness 2.6mm\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eWeight : 182g\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eHardness: 64-65 HRC\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eFully hand-forged from Tokyo Japan\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e \u003c\/p\u003e\n\u003cdiv class=\"tab\"\u003eCare Guide \u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003e\n\u003cdiv class=\"tab\"\u003e1. Do not attempt to cut frozen item or bones as it may result chip or worst.\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003e2. Remember to keep your knife dry after use. Do not store them close to a water source.\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003e3. Please make sure you apply a layer of oil after wash and dry to prevent it from rust during storage.\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003e4. Always wash your knife after cutting something acidic as it will react to the blade and cause a burnt mark or worst.\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Masaruknives.malaysia","offers":[{"title":"Default Title","offer_id":42578312954054,"sku":"","price":1231.65,"currency_code":"MYR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0563\/3114\/1318\/products\/IMG_4811.jpg?v=1675416636"},{"product_id":"nigara-migaki-tsuchime-sg2-210mm-gyuto-龍鱗系","title":"Nigara - Migaki Tsuchime SG2 210MM GYUTO (龍鱗系）","description":"\u003cp\u003eNigara Hamono \u003cstrong\u003e二唐刃物\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eSince the days of Samurai, having 350 years of history, starting from making swords for Tsugaru clan in the early Edo period, Nigara Hamono has passed down the tradition and skills for eight generations. Currently headed by Mr Gou Yoshizawa (吉澤 剛).\u003c\/p\u003e\n\u003cp\u003eThe best way to understand why Nigara sets itself apart is from the eyes of the current (8th) generation blacksmith — Mr Gou Yoshizawa (吉澤 剛). As he stands in the family business’s workshop, with his younger brother and two young craftsmen, feeling inspired to create the most outstanding knives for the world, he’s in fact given two things no other brands can give him.\u003c\/p\u003e\n\u003cp\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eFirst is his father\/boss, the current president of Nigara — the 7th generation owner Mr Toshiju Yoshizawa (吉澤 俊寿). With designer eyeglasses and a nonchalant hairstyle — Mr Yoshizawa would not feel out of place in a design firm in Europe. A fan of arts, music and literature, Mr Yoshizawa does not fit the typical profile of a knife maker. He believes a broad perspective opens new doors, and studying arts and music hones his sensitivity to the world around him. In 2008, he created the Anmon pattern, based on the impression of the Anmon Waterfalls, cascading from the foot of the World Heritage Shirakami Mountains adjacent to the city of Hirosaki, where the family business is based. “But in fact, the first inspiration for Anmon came from Andy Warhol's paintings of John Lennon. I love both of them. John's glasses look like waves.” Mr Yoshizawa once said in an interview. Having a father like Mr Yoshizawa gives Tsuyoshi an enormous amount of inspiration and creative freedom, and he is too encouraged to have a broader perspective, one that’s far beyond the walls of the blade-smithing workshop\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr data-mce-fragment=\"1\"\u003eNigara Hamono created a unique Tsuchime pattern like the dragon scale, \u003cspan data-mce-fragment=\"1\"\u003eThe finish of the jigane is truly unique on this knife - while the tsuchime patterns have an almost matt nashiji-like texture, giving this knife a sophisticated accent.\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv class=\"tab\"\u003eBrand : Niagara Hamono\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003eBlacksmith :\u003cmeta charset=\"UTF-8\"\u003e\n\u003cspan data-mce-fragment=\"1\"\u003eTsuyoshi Yoshizawa (吉澤 剛\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003eBlade : SG2 \u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003eHandle : Octagonal Walnut with Black buffalo horn\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003eBevel : 50\/50\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003eLength : 210mm\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003eHRC : 62-63\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003eWeight : 151g\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003eHeight : 50mm\u003c\/div\u003e","brand":"Masaruknives.malaysia","offers":[{"title":"Default Title","offer_id":42765235093702,"sku":"","price":1445.0,"currency_code":"MYR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0563\/3114\/1318\/files\/IMG_7714.jpg?v=1690942302"},{"product_id":"niagara-migaki-tsuchime-sg2-150mm-petty-龍鱗系","title":"Niagara - Migaki Tsuchime SG2 150MM PETTY (龍鱗系）","description":"\u003cmeta charset=\"UTF-8\"\u003e\n\u003cp\u003eNigara Hamono \u003cstrong\u003e二唐刃物\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eNigara Hamono was appointed by the Tsugaru region over 350 years ago to craft Japanese swords. As one of the esteemed noble swordsmiths in Japan, they have steadfastly preserved this ancient craft. During the Showa period, the 5th generation master swordsmith, Kunitoshi Nigara, achieved legendary status for his exquisite work, making him a national treasure.\u003c\/p\u003e\n\u003cp\u003eIn the present day, Gou Yoshizawa, the 8th generation and a young blacksmith (son of the company’s president, Toshiju Yoshizawa), is carrying forward the family's cherished traditions, crafting distinctive knives.\u003c\/p\u003e\n\u003cp\u003eThe Tsuchime\/Migaki SG2 series, entirely handcrafted, showcases one of the most advanced powder stainless steels available, SG2\/R2. It boasts a unique hammered pattern and a traditional Migaki matte finish. With an impressively thin edge and a remarkable HRC hardness rating of 62-63, these exceptional knives are sure to captivate anyone with their outstanding craftsmanship. They are complemented by octagonal Wenge handles that harmoniously match the steel's pattern.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003eNigara Hamono created a unique Tsuchime pattern like the dragon scale, \u003cspan\u003eThe finish of the jigane is truly unique on this knife - while the tsuchime patterns have an almost matt nashiji-like texture, giving this knife a sophisticated accent.\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv class=\"tab\"\u003eBrand : Niagara Hamono\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003eBlacksmith : \u003cspan\u003eTsuyoshi Gou Yoshizawa (吉澤 剛) \u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003eBlade : SG2 \u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003eHandle : Octagonal Walnut with Black buffalo horn\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003eBevel : 50\/50\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003eLength : 150mm\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003eHRC : 62-63\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003e\u003c\/div\u003e","brand":"Masaru Knives Malaysia","offers":[{"title":"Default Title","offer_id":42775002120390,"sku":"","price":1194.0,"currency_code":"MYR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0563\/3114\/1318\/files\/IMG_7906.jpg?v=1691947472"},{"product_id":"nigara-migaki-tsuchime-sg2-210mm-kiritsuke-gyuto-龍鱗系","title":"Nigara - Migaki Tsuchime SG2 210MM KIRITSUKE GYUTO (龍鱗系）","description":"\u003cmeta charset=\"UTF-8\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003eNigara Hamono \u003cstrong data-mce-fragment=\"1\"\u003e二唐刃物\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eSince the days of Samurai, having 350 years of history, starting from making swords for Tsugaru clan in the early Edo period, Nigara Hamono has passed down the tradition and skills for eight generations. Currently headed by Mr Gou Yoshizawa (吉澤 剛).\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThe best way to understand why Nigara sets itself apart is from the eyes of the current (8th) generation blacksmith — Mr Gou Yoshizawa (吉澤 剛). As he stands in the family business’s workshop, with his younger brother and two young craftsmen, feeling inspired to create the most outstanding knives for the world, he’s in fact given two things no other brands can give him.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eFirst is his father\/boss, the current president of Nigara — the 7th generation owner Mr Toshiju Yoshizawa (吉澤 俊寿). With designer eyeglasses and a nonchalant hairstyle — Mr Yoshizawa would not feel out of place in a design firm in Europe. A fan of arts, music and literature, Mr Yoshizawa does not fit the typical profile of a knife maker. He believes a broad perspective opens new doors, and studying arts and music hones his sensitivity to the world around him. In 2008, he created the Anmon pattern, based on the impression of the Anmon Waterfalls, cascading from the foot of the World Heritage Shirakami Mountains adjacent to the city of Hirosaki, where the family business is based. “But in fact, the first inspiration for Anmon came from Andy Warhol's paintings of John Lennon. I love both of them. John's glasses look like waves.” Mr Yoshizawa once said in an interview. Having a father like Mr Yoshizawa gives Tsuyoshi an enormous amount of inspiration and creative freedom, and he is too encouraged to have a broader perspective, one that’s far beyond the walls of the blade-smithing workshop\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eNigara Hamono created a unique Tsuchime pattern like the dragon scale, \u003cspan data-mce-fragment=\"1\"\u003eThe finish of the jigane is truly unique on this knife - while the tsuchime patterns have an almost matt nashiji-like texture, giving this knife a sophisticated accent.\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv class=\"tab\" data-mce-fragment=\"1\"\u003eBrand : Niagara Hamono\u003c\/div\u003e\n\u003cdiv class=\"tab\" data-mce-fragment=\"1\"\u003eBlacksmith : \u003cspan data-mce-fragment=\"1\"\u003eTsuyoshi Yoshizawa (吉澤 剛\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"tab\" data-mce-fragment=\"1\"\u003eBlade : SG2 \u003c\/div\u003e\n\u003cdiv class=\"tab\" data-mce-fragment=\"1\"\u003eHandle : Octagonal Walnut with Black buffalo horn\u003c\/div\u003e\n\u003cdiv class=\"tab\" data-mce-fragment=\"1\"\u003eBevel : 50\/50\u003c\/div\u003e\n\u003cdiv class=\"tab\" data-mce-fragment=\"1\"\u003eLength : 210mm\u003c\/div\u003e\n\u003cdiv class=\"tab\" data-mce-fragment=\"1\"\u003eHRC : 62-63\u003c\/div\u003e","brand":"Masaruknives.malaysia","offers":[{"title":"Default Title","offer_id":42775005626566,"sku":"","price":1445.0,"currency_code":"MYR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0563\/3114\/1318\/files\/IMG_7909.jpg?v=1691947757"},{"product_id":"nigara-migaki-tsuchime-sg2-180mm-bunka-龍鱗系","title":"Nigara - Migaki Tsuchime SG2 180MM BUNKA (龍鱗系）","description":"\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eNigara Hamono \u003cstrong\u003e二唐刃物\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eThe Bunka knife is a versatile culinary tool, akin to the Nakiri, distinguished by its typically higher profile and subtly different nose shape. It is primarily recommended for proficiently executing push cuts, slices, and chopping techniques.\u003c\/p\u003e\n\u003cp\u003eNigara Hamono was appointed by the Tsugaru region over 350 years ago to craft Japanese swords. As one of the esteemed noble swordsmiths in Japan, they have steadfastly preserved this ancient craft. During the Showa period, the 5th generation master swordsmith, Kunitoshi Nigara, achieved legendary status for his exquisite work, making him a national treasure..\u003c\/p\u003e\n\u003cp\u003eIn the present day, Gou Yoshizawa, the 8th generation and a young blacksmith (son of the company’s president, Toshiju Yoshizawa), is carrying forward the family's cherished traditions, crafting distinctive knives.\u003c\/p\u003e\n\u003cp\u003eThe Tsuchime\/Migaki SG2 series, entirely handcrafted, showcases one of the most advanced powder stainless steels available, SG2\/R2. It boasts a unique hammered pattern and a traditional Migaki matte finish. With an impressively thin edge and a remarkable HRC hardness rating of 62-63, these exceptional knives are sure to captivate anyone with their outstanding craftsmanship. They are complemented by octagonal Wenge handles that harmoniously match the steel's pattern.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003eNigara Hamono created a unique Tsuchime pattern like the dragon scale, \u003cspan\u003eThe finish of the jigane is truly unique on this knife - while the tsuchime patterns have an almost matt nashiji-like texture, giving this knife a sophisticated accent.\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv class=\"tab\"\u003eBrand : Niagara Hamono\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003eBlacksmith : \u003cspan\u003eTsuyoshi Yoshizawa (吉澤 剛\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003eBlade : SG2 \u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003eHandle : Octagonal Walnut with Black buffalo horn\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003eBevel : 50\/50\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003eLength : 180mm\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003eHRC : 62-63\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003eBlade Height at heel : 48mm\u003c\/div\u003e","brand":"Masaruknives.malaysia","offers":[{"title":"Default Title","offer_id":42775008673990,"sku":"","price":1260.0,"currency_code":"MYR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0563\/3114\/1318\/files\/IMG_7907.jpg?v=1691947964"},{"product_id":"nigara-migaki-tsuchime-sg2-255mm-sujihiki-龍鱗系","title":"Nigara - Migaki Tsuchime SG2 255MM SUJIHIKI (龍鱗系）","description":"\u003cmeta charset=\"UTF-8\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003eNigara Hamono \u003cstrong data-mce-fragment=\"1\"\u003e二唐刃物\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eSince the days of Samurai, having 350 years of history, starting from making swords for Tsugaru clan in the early Edo period, Nigara Hamono has passed down the tradition and skills for eight generations. Currently headed by Mr Gou Yoshizawa (吉澤 剛).\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThe best way to understand why Nigara sets itself apart is from the eyes of the current (8th) generation blacksmith — Mr Gou Yoshizawa (吉澤 剛). As he stands in the family business’s workshop, with his younger brother and two young craftsmen, feeling inspired to create the most outstanding knives for the world, he’s in fact given two things no other brands can give him.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eFirst is his father\/boss, the current president of Nigara — the 7th generation owner Mr Toshiju Yoshizawa (吉澤 俊寿). With designer eyeglasses and a nonchalant hairstyle — Mr Yoshizawa would not feel out of place in a design firm in Europe. A fan of arts, music and literature, Mr Yoshizawa does not fit the typical profile of a knife maker. He believes a broad perspective opens new doors, and studying arts and music hones his sensitivity to the world around him. In 2008, he created the Anmon pattern, based on the impression of the Anmon Waterfalls, cascading from the foot of the World Heritage Shirakami Mountains adjacent to the city of Hirosaki, where the family business is based. “But in fact, the first inspiration for Anmon came from Andy Warhol's paintings of John Lennon. I love both of them. John's glasses look like waves.” Mr Yoshizawa once said in an interview. Having a father like Mr Yoshizawa gives Tsuyoshi an enormous amount of inspiration and creative freedom, and he is too encouraged to have a broader perspective, one that’s far beyond the walls of the blade-smithing workshop\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eNigara Hamono created a unique Tsuchime pattern like the dragon scale, \u003cspan data-mce-fragment=\"1\"\u003eThe finish of the jigane is truly unique on this knife - while the tsuchime patterns have an almost matt nashiji-like texture, giving this knife a sophisticated accent.\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv class=\"tab\" data-mce-fragment=\"1\"\u003eBrand : Niagara Hamono\u003c\/div\u003e\n\u003cdiv class=\"tab\" data-mce-fragment=\"1\"\u003eBlacksmith : \u003cspan data-mce-fragment=\"1\"\u003eTsuyoshi Yoshizawa (吉澤 剛\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"tab\" data-mce-fragment=\"1\"\u003eBlade : SG2 \u003c\/div\u003e\n\u003cdiv class=\"tab\" data-mce-fragment=\"1\"\u003eHandle : Octagonal Walnut with Black buffalo horn\u003c\/div\u003e\n\u003cdiv class=\"tab\" data-mce-fragment=\"1\"\u003eBevel : 50\/50\u003c\/div\u003e\n\u003cdiv class=\"tab\" data-mce-fragment=\"1\"\u003eLength : 255mm\u003c\/div\u003e\n\u003cdiv class=\"tab\" data-mce-fragment=\"1\"\u003eHRC : 62-63\u003c\/div\u003e","brand":"Masaruknives.malaysia","offers":[{"title":"Default Title","offer_id":42775011819718,"sku":"","price":1623.0,"currency_code":"MYR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0563\/3114\/1318\/files\/IMG_7911.jpg?v=1691948277"},{"product_id":"tadokoro-hon-kasumi-210mm-shirogami-2-gyuto","title":"Tadokoro - Hon Kasumi Shirogami #2 Gyuto 210mm","description":"\u003cp style=\"text-align: center;\"\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003eThe brand \"MARUSHIN MAKOTOSAKU 真琴作\" is produced by skilled craftsmen from the user's point of view, which is very important for the long and stress-free use of Japanese knives and is one of the reasons why it is greatly supported by top chefs and knife lovers. \u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eMakoto Tadokoro's products have excellent sharpness and durability, and are easy for anyone to maintain. His craftsmanship is only possible because of his extremely superior skills! This piece is a Hon Kasumi or mist finished with a skilfully forged carbon steel on a core of White2.\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eThe difference between our knives and those of other companies is that our knives are made with the user in mind, so that they are easy to maintain and can be used for a long time without any stress. For busy chefs, it is very important to be able to perform maintenance easily, and this is one of the main reasons why our brand is loved by chefs and users who are very particular about their kitchen knives.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eThe parts that touch the fingers are polished smoothly, so that the fingers do not get sore even after prolonged use, another feature that can only be achieved with handmade products that pay close attention to detail.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eMost users who have purchased Makoto Tadokoro knives have become repeat customers, and the fact that the brand has spread by word of mouth from many users is proof of their trust!\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eThe blade was forged by Satoshi Nakagawa, the rising star of Sakai, both being one of the most recognised in their own realm in Sakai. It is performance art like nothing else. \u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eMade from : Tosa, Kochi Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003eBrand: Marushin Makotosaku\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eBlacksmith : Nakagawa Satoshi\u003c\/li\u003e\n\u003cli\u003eSharpener : Makoto Tadokoro\u003c\/li\u003e\n\u003cli\u003eKnife Type: Gyuto\u003c\/li\u003e\n\u003cli\u003eBlade\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction: San Mai\u003c\/li\u003e\n\u003cli\u003eGrind: Double-edged Blade (50\/50 Grind)\u003c\/li\u003e\n\u003cli\u003eHagane (Core Steel): Shirogami #2\u003c\/li\u003e\n\u003cli\u003eJigane (Cladding): Stainless steel\u003c\/li\u003e\n\u003cli\u003eHardness: 60-61 HRC\u003c\/li\u003e\n\u003cli\u003eHand-forged, hand-ground, hand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003eBlade Finishes: Hon Kasumi\u003c\/li\u003e\n\u003cli\u003eBlade Length: 210mm \u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 38mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 2.8mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 2.2mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003eHandle : Teak wood (Octagonal)\u003c\/li\u003e\n\u003cli\u003eOverall Length: 350mm\u003c\/li\u003e\n\u003cli\u003eWeight: 145g \u003c\/li\u003e\n\u003cli\u003eEngraved Mark (Front): \u003cspan\u003e\"Makoto Made\" (真琴作); \u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e(Back) : Logo of \"Marushin\" ; In Japanese Kanji Shirogami #2 (白二）\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-mce-fragment=\"1\"\u003e \u003c\/p\u003e","brand":"Masaru Knives Malaysia","offers":[{"title":"Default Title","offer_id":43123303612614,"sku":"","price":1696.0,"currency_code":"MYR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0563\/3114\/1318\/files\/IMG_9523.jpg?v=1706582358"},{"product_id":"tadokoro-hon-kasumi-shirogami-2-kiritsuke-gyuto-210mm","title":"Tadokoro Hon Kasumi Shirogami #2 Kiritsuke Gyuto 210mm","description":"\u003cp\u003e \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThe brand \"MARUSHIN MAKOTOSAKU 真琴作\" is produced by skilled craftsmen from the user's point of view, which is very important for the long and stress-free use of Japanese knives and is one of the reasons why it is greatly supported by top chefs and knife lovers. \u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eMakoto Tadokoro's products have excellent sharpness and durability, and are easy for anyone to maintain. His craftsmanship is only possible because of his extremely superior skills! This piece is a Hon Kasumi or mist finished with a skilfully forged carbon steel on a core of White2.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eThe difference between our knives and those of other companies is that our knives are made with the user in mind, so that they are easy to maintain and can be used for a long time without any stress. For busy chefs, it is very important to be able to perform maintenance easily, and this is one of the main reasons why our brand is loved by chefs and users who are very particular about their kitchen knives.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eThe parts that touch the fingers are polished smoothly, so that the fingers do not get sore even after prolonged use, another feature that can only be achieved with handmade products that pay close attention to detail.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eMost users who have purchased Makoto Tadokoro knives have become repeat customers, and the fact that the brand has spread by word of mouth from many users is proof of their trust!\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eThe blade was forged by Satoshi Nakagawa, the rising star of Sakai, both being one of the most recognised in their own realm in Sakai. It is performance art like nothing else. \u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eMade from : Tosa, Kochi Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003eBrand: Marushin Makotosaku\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eBlacksmith : Nakagawa Satoshi\u003c\/li\u003e\n\u003cli\u003eSharpener : Makoto Tadokoro\u003c\/li\u003e\n\u003cli\u003eKnife Type: Kiritsuke Gyuto\u003c\/li\u003e\n\u003cli\u003eBlade\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction: San Mai\u003c\/li\u003e\n\u003cli\u003eGrind: Double-edged Blade (50\/50 Grind)\u003c\/li\u003e\n\u003cli\u003eHagane (Core Steel): Shirogami #2\u003c\/li\u003e\n\u003cli\u003eJigane (Cladding): Stainless steel\u003c\/li\u003e\n\u003cli\u003eHardness: 60-61 HRC\u003c\/li\u003e\n\u003cli\u003eHand-forged, hand-ground, hand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003eBlade Finishes: Hon Kasumi\u003c\/li\u003e\n\u003cli\u003eBlade Length: 210mm \u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 38mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 2.8mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 2.2mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003eHandle : Teak wood (Octagonal)\u003c\/li\u003e\n\u003cli\u003eOverall Length: 350mm\u003c\/li\u003e\n\u003cli\u003eWeight: 142g \u003c\/li\u003e\n\u003cli\u003eEngraved Mark (Front): \u003cspan\u003e\"Makoto Made\" (真琴作); \u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e(Back) : Logo of \"Marushin\" ; In Japanese Kanji Shirogami #2 (白二）\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-mce-fragment=\"1\"\u003e \u003c\/p\u003e","brand":"Masaru Knives Malaysia","offers":[{"title":"Default Title","offer_id":43123309281478,"sku":"","price":1750.0,"currency_code":"MYR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0563\/3114\/1318\/files\/IMG_9532.jpg?v=1706583646"},{"product_id":"takeshi-saji-rainbow-damascus-vg10-gyut0-210mm","title":"Takeshi Saji Rainbow Damascus VG10 Gyuto 210mm","description":"\u003ch4 style=\"text-align: center;\"\u003eThis is The Rainbow Damascus series!!\u003c\/h4\u003e\n\u003cp\u003e\u003cbr data-mce-fragment=\"1\"\u003eHandcrafted by Master blacksmith Takeshi Saji, Saji san from echizen. 越前, member of the Takefu knife village。Forged with a VG10 stainless steel, heat treated to HRC 62. This damascus was hammered with brass and copper creating this beautiful suminagashi pattern.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eIt is paired with a blue turquoise handle where Saji san is trying to incorporate new style into his traditional techniques and crafts. When it comes to aesthetics and perfomance, the name Saji says it all, the stunning and exquiste fit and finish make this knife highly collectible till date. \u003cbr data-mce-fragment=\"1\"\u003e-----\u003cbr data-mce-fragment=\"1\"\u003eOrigin : Echizen , Fukui\u003cbr data-mce-fragment=\"1\"\u003eBlacksmith : Takeshi Saji\u003cbr data-mce-fragment=\"1\"\u003eBlade Lenght : 210mm Gyuto\u003cbr data-mce-fragment=\"1\"\u003eBlade Height : 46mm-50mm\u003cbr data-mce-fragment=\"1\"\u003eHandle : Synthetic Turquoise gemstone western handle\u003cbr data-mce-fragment=\"1\"\u003eSteel : VG10 Stainless, Brass , Copper coloured Damascus\u003cbr data-mce-fragment=\"1\"\u003eHardness : HRC 62\u003cbr data-mce-fragment=\"1\"\u003eComes with a Saji wood box\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Masaru Knives Malaysia","offers":[{"title":"Default Title","offer_id":43140981391558,"sku":"","price":3428.0,"currency_code":"MYR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0563\/3114\/1318\/files\/IMG_9695.jpg?v=1707102091"},{"product_id":"masaru-aogami-2-yanagiba-300mm-right-handed","title":"Masaru Aogami #2 Yanagiba 300mm [ Right Handed ]","description":"\u003cp\u003eOur Yanagiba is made with traditional construction of knives, single bevel (\u003cem\u003eKATAHA\u003c\/em\u003e). Since the bevel is only created on the front side of the blade towards the edge of the concave back, single bevel knives have a tendency to slide slightly to the left (for right hand user) when the knives is in cutting motion. This particular piece is called\u003cem\u003e Awase\u003c\/em\u003e which is  forged welding \u003cem\u003eHagane\u003c\/em\u003e (high carbon steel )onto a \u003cem\u003eJigane\u003c\/em\u003e (soft steel). The knife is polished and installed with an ebony and white buffalo horn handle. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch2\u003eWhat is Yanagiba ( Sashimi Knife )\u003c\/h2\u003e\n\u003cp\u003eYanagiba was originally popular in Kansai region of Japan to prepare sashimi. Today, Yanagiba is widely used throughout all of Japan and internationally by professionals. The blade is narrow and long enabling it to slice through fish fibre without pushing or sawing the tender fillet, also the edge of the blade is made extremely thin to create a clear and straight edge on each slice of the sashimi. \u003c\/p\u003e\n\u003cp\u003eSince the blade is a single bevel edge, it is important to choose the right side of the blade according to your dominant hand. They comes in 2 different version which are left handed and also right handed. \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cdiv class=\"tab\"\u003eBlade : Aogami #2 Blue Steel \u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003eHandle : Octagonal Ebony and White Buffalo Horn\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003eBevel : Single Sided\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003eLength : 300mm\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003eHeight : 36mm\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003eWeight : 276g\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003eHRC : Approx 62\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003eMade in Japan\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003eCare Guide \u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003e\n\u003cdiv class=\"tab\"\u003e1. Do not attempt to cut frozen item or bones as it may result chip or worst.\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003e2. Remember to keep your knife dry after use. Do not store them close to a water source.\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003e3. Please make sure you apply a layer of oil after wash and dry to prevent it from rust during storage.\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003e4. Always wash your knife after cutting something acidic as it will react to the blade and cause a burnt mark or worst.\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Masaru Knives Malaysia","offers":[{"title":"Default Title","offer_id":43571409420486,"sku":null,"price":1200.0,"currency_code":"MYR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0563\/3114\/1318\/files\/IMG_0780.jpg?v=1713443816"},{"product_id":"masaru-aogami-2-deba-150mm-left-handed-1","title":"Masaru Aogami #2 Deba 150mm ( Left Handed )","description":"\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eOur Deba is made with traditional construction of knives, single bevel (\u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003eKATAHA\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e). Since the bevel is only created on the front side of the blade towards the edge of the concave back, single bevel knives have a tendency to slide slightly to the left (for right hand user) when the knives is in cutting motion. This particular piece is called\u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003e Awase\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e which is  forged welding \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003eHagane\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e (high carbon steel )onto a \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003eJigane\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e (soft steel). The knife is polished and installed with an ebony and white buffalo horn handle. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eWhat is a Deba ?\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eDeba is indispensable for cleaning fish. It is used to cut through hard bones and also to filet the fish. Thus it is constructed with a thick spine while the tip is thin with an extremely sharp edge. Deba was one of the most common fish knife to used in home kitchen over at Japan. It also works particularly well in splitting fish head into half and also shaving ice. \u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv class=\"tab\"\u003eBlade : Aogami #2 Blue Steel\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003eHandle : Octagonal Ebony with White Buffalo Horn\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003eBevel : Single Sided\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003eLength : 150mm\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003eHeight : 50mm\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003eSpine Thickness : 6mm\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003eHRC : Approx 62\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003eWeight : 246g\u003c\/div\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cdiv class=\"tab\"\u003eCare Guide \u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003e\n\u003cdiv class=\"tab\"\u003e1. Do not attempt to cut frozen item or bones as it may result chip or worst.\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003e2. Remember to keep your knife dry after use. Do not store them close to a water source.\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003e3. Please make sure you apply a layer of oil after wash and dry to prevent it from rust during storage.\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003e4. Always wash your knife after cutting something acidic as it will react to the blade and cause a burnt mark or worst.\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Masaru Knives Malaysia","offers":[{"title":"Default Title","offer_id":43571481411782,"sku":null,"price":900.0,"currency_code":"MYR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0563\/3114\/1318\/files\/IMG_0789.jpg?v=1713444323"},{"product_id":"masaru-aogami-2-yanagiba-270mm-left-handed","title":"Masaru Aogami #2 Yanagiba 270mm [ Left Handed ]","description":"\u003cp\u003eOur Yanagiba is made with traditional construction of knives, single bevel (\u003cem\u003eKATAHA\u003c\/em\u003e). Since the bevel is only created on the front side of the blade towards the edge of the concave back, single bevel knives have a tendency to slide slightly to the left (for right hand user) when the knives is in cutting motion. This particular piece is called\u003cem\u003e Awase\u003c\/em\u003e which is  forged welding \u003cem\u003eHagane\u003c\/em\u003e (high carbon steel )onto a \u003cem\u003eJigane\u003c\/em\u003e (soft steel). The knife is polished and installed with an ebony and white buffalo horn handle. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch2\u003eWhat is Yanagiba ( Sashimi Knife )\u003c\/h2\u003e\n\u003cp\u003eYanagiba was originally popular in Kansai region of Japan to prepare sashimi. Today, Yanagiba is widely used throughout all of Japan and internationally by professionals. The blade is narrow and long enabling it to slice through fish fibre without pushing or sawing the tender fillet, also the edge of the blade is made extremely thin to create a clear and straight edge on each slice of the sashimi. \u003c\/p\u003e\n\u003cp\u003eSince the blade is a single bevel edge, it is important to choose the right side of the blade according to your dominant hand. They comes in 2 different version which are left handed and also right handed. \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cdiv class=\"tab\"\u003eBlade : Aogami #2 Blue Steel \u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003eHandle : Octagonal Ebony and White Buffalo Horn\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003eBevel : Single Sided\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003eLength : 270mm\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003eHeight : 34mm\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003eWeight : 216g\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003eHRC : Approx 62\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003eMade in Japan\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003eCare Guide \u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003e\n\u003cdiv class=\"tab\"\u003e1. Do not attempt to cut frozen item or bones as it may result chip or worst.\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003e2. Remember to keep your knife dry after use. Do not store them close to a water source.\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003e3. Please make sure you apply a layer of oil after wash and dry to prevent it from rust during storage.\u003c\/div\u003e\n\u003cdiv class=\"tab\"\u003e4. Always wash your knife after cutting something acidic as it will react to the blade and cause a burnt mark or worst.\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Masaru Knives Malaysia","offers":[{"title":"Default Title","offer_id":43571505922246,"sku":null,"price":1150.0,"currency_code":"MYR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0563\/3114\/1318\/files\/IMG_0771.jpg?v=1713444602"},{"product_id":"hatsukokoro-nakagawa-ginsan-3-gyuto-210mm","title":"Hatsukokoro Nakagawa Ginsan #3 Gyuto 210MM","description":"\u003ch3 style=\"text-align: center;\"\u003eBeing acknowledged as one of the top 5 blacksmiths in Japan\u003c\/h3\u003e\n\u003cp\u003eSatoshi Nakagawa has embarked on a remarkable journey from apprentice to master knifemaker. Under the guidance of the esteemed artisan Kenichi Shiraki, Nakagawa refined his skills to perfection. Transitioning from Shiraki's apprentice to establishing his own workshop, Nakagawa Hamono, marks a significant milestone in his career.\u003c\/p\u003e\n\u003cp\u003eThe Hatsukokoro brand, especially the Ginsan 3, epitomizes Nakagawa's commitment to craftsmanship and excellence. Its reputation for exceptional hardness and edge retention in Japanese knife making is a testament to the meticulous attention to detail evident in his work.\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cmeta charset=\"UTF-8\"\u003e\n\u003cp\u003e\u003cspan\u003eA standout characteristic of Nakagawa's Hatsukokoro is the exquisite engraving \"登録 初心\" (Trademark Hatsukokoro). This hand-engraved signature boasts a font of unparalleled beauty within its price category. The Ginsan Gyuto is expertly ground to a tapered profile from spine to edge, achieving a satisfying thinness behind the edge that some may liken to a \"laser.\" Its smoothly rounded heel ensures comfort for your fingers. \u003c\/span\u003e\u003c\/p\u003e\n\u003cmeta charset=\"UTF-8\"\u003e\n\u003cp\u003eFashioned from Silver3 stainless steel, renowned for its sharpness and excellent edge retention yet ease of sharpening, this series sharpened by Morihio San, a revered sharpener in Sakai, these knives boast unparalleled quality.\u003c\/p\u003e\n\u003cp\u003eFeaturing a stunning octagonal Wa handle crafted from Ebony, the Gyuto, which translates to \"Beef knife\" in Japanese, is the quintessential Japanese equivalent of the classic western Chef's knife. Versatile and adaptable, it serves as a multi-purpose tool suitable for slicing meat, fish, vegetables, and more, accommodating various cutting techniques.\u003c\/p\u003e\n\u003ch3 style=\"text-align: center;\"\u003eWhat is Ginsan 3\u003c\/h3\u003e\n\u003cmeta charset=\"UTF-8\"\u003e\n\u003cp\u003e\u003cstrong\u003eGinsan \u003c\/strong\u003e(also known as Gin3 or Silver #3) epitomizes the fusion of stainless steel with carbon elements, enriched by a 14% Chromium infusion. While preserving the quintessential traits of Japanese carbon steel, boasting a hardness akin to Shirogami #2, Ginsan distinguishes itself by its stainless nature. Although its edge retention may marginally trail that of Shirogami #2, its unique amalgamation of effortless sharpening, carbon steel essence, and stainless resilience renders it an exemplary option for aficionados seeking a Japanese carbon steel knife that demands minimal upkeep.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eMade from : Sakai, Osaka Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003eBrand: Hatsukokoro\u003c\/li\u003e\n\u003cli\u003eWorkshop: Nakagawa Hamono\u003c\/li\u003e\n\u003cli\u003eCraftsman: Satoshi Nakagawa\u003c\/li\u003e\n\u003cli\u003eKnife Type: Gyuto\u003c\/li\u003e\n\u003cli\u003eBlade\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction: San Mai\u003c\/li\u003e\n\u003cli\u003eGrind: Double-edged Blade (50\/50 Grind)\u003c\/li\u003e\n\u003cli\u003eHagane (Core Steel): Ginsan (Silver #3)\u003c\/li\u003e\n\u003cli\u003eJigane (Cladding): Stainless Steel\u003c\/li\u003e\n\u003cli\u003eHardness: 60-61 HRC\u003c\/li\u003e\n\u003cli\u003eHand-forged, hand-ground, hand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003eBlade Finishes: Kasumi Polish\u003c\/li\u003e\n\u003cli\u003eBlade Length: 210mm \u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 55mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 3.1mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 2.4mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003eHandle : Shape: Full Ebony (Octagonal)\u003c\/li\u003e\n\u003cli\u003eOverall Length: 346mm\u003c\/li\u003e\n\u003cli\u003eWeight: 170g \u003c\/li\u003e\n\u003cli\u003eEngraved Mark (Front): In Japanese Kanji \"\u003cem\u003eTrademark Hatsukokoro\u003c\/em\u003e\" (登録 初心)\u003c\/li\u003e\n\u003cli\u003eEngraved Mark (Back): In Japanese Kanji \"\u003cem\u003eNakagawa Made Silver #3\u003c\/em\u003e\" (中川作 銀三)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Masaru Knives Malaysia","offers":[{"title":"Default Title","offer_id":43673627394246,"sku":"","price":1569.0,"currency_code":"MYR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0563\/3114\/1318\/files\/IMG_1080.jpg?v=1715048052"},{"product_id":"hatsukokoro-nakagawa-ginsan-3-kiritsuke-210mm","title":"Hatsukokoro Nakagawa Ginsan #3 Kiritsuke 210MM","description":"\u003ch3 style=\"text-align: center;\"\u003eBeing acknowledged as one of the top 5 blacksmiths in Japan\u003c\/h3\u003e\n\u003cp\u003eSatoshi Nakagawa has embarked on a remarkable journey from apprentice to master knifemaker. Under the guidance of the esteemed artisan Kenichi Shiraki, Nakagawa refined his skills to perfection. Transitioning from Shiraki's apprentice to establishing his own workshop, Nakagawa Hamono, marks a significant milestone in his career.\u003c\/p\u003e\n\u003cp\u003eThe Hatsukokoro brand, especially the Ginsan 3, epitomizes Nakagawa's commitment to craftsmanship and excellence. Its reputation for exceptional hardness and edge retention in Japanese knife making is a testament to the meticulous attention to detail evident in his work.\u003cbr\u003e\u003cbr\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cspan\u003eA standout characteristic of Nakagawa's Hatsukokoro is the exquisite engraving \"登録 初心\" (Trademark Hatsukokoro). This hand-engraved signature boasts a font of unparalleled beauty within its price category. The Ginsan Gyuto is expertly ground to a tapered profile from spine to edge, achieving a satisfying thinness behind the edge that some may liken to a \"laser.\" Its smoothly rounded heel ensures comfort for your fingers. \u003cmeta charset=\"UTF-8\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eFashioned from Silver3 stainless steel, renowned for its sharpness and excellent edge retention yet ease of sharpening, this series sharpened by Morihio San, a revered sharpener in Sakai, these knives boast unparalleled quality.\u003c\/p\u003e\n\u003cp\u003eFeaturing a stunning octagonal Wa handle crafted from Ebony, the Gyuto, which translates to \"Beef knife\" in Japanese, is the quintessential Japanese equivalent of the classic western Chef's knife. Versatile and adaptable, it serves as a multi-purpose tool suitable for slicing meat, fish, vegetables, and more, accommodating various cutting techniques.\u003c\/p\u003e\n\u003ch3 style=\"text-align: center;\"\u003eWhat is Ginsan 3\u003c\/h3\u003e\n\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cstrong\u003eGinsan \u003c\/strong\u003e(also known as Gin3 or Silver #3) epitomizes the fusion of stainless steel with carbon elements, enriched by a 14% Chromium infusion. While preserving the quintessential traits of Japanese carbon steel, boasting a hardness akin to Shirogami #2, Ginsan distinguishes itself by its stainless nature. Although its edge retention may marginally trail that of Shirogami #2, its unique amalgamation of effortless sharpening, carbon steel essence, and stainless resilience renders it an exemplary option for aficionados seeking a Japanese carbon steel knife that demands minimal upkeep.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eMade from : Sakai, Osaka Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003eBrand: Hatsukokoro\u003c\/li\u003e\n\u003cli\u003eWorkshop: Nakagawa Hamono\u003c\/li\u003e\n\u003cli\u003eCraftsman: Satoshi Nakagawa\u003c\/li\u003e\n\u003cli\u003eKnife Type: Kiritsuke\u003c\/li\u003e\n\u003cli\u003eBlade\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction: San Mai\u003c\/li\u003e\n\u003cli\u003eGrind: Double-edged Blade (50\/50 Grind)\u003c\/li\u003e\n\u003cli\u003eHagane (Core Steel): Ginsan (Silver #3)\u003c\/li\u003e\n\u003cli\u003eJigane (Cladding): Stainless Steel\u003c\/li\u003e\n\u003cli\u003eHardness: 60-61 HRC\u003c\/li\u003e\n\u003cli\u003eHand-forged, hand-ground, hand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003eBlade Finishes: Kasumi Polish\u003c\/li\u003e\n\u003cli\u003eBlade Length: 210mm \u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 47mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 3.1mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 2.4mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003eHandle : Shape: Full Ebony (Octagonal)\u003c\/li\u003e\n\u003cli\u003eOverall Length: 346mm\u003c\/li\u003e\n\u003cli\u003eWeight: 170g \u003c\/li\u003e\n\u003cli\u003eEngraved Mark (Front): In Japanese Kanji \"\u003cem\u003eTrademark Hatsukokoro\u003c\/em\u003e\" (登録 初心)\u003c\/li\u003e\n\u003cli\u003eEngraved Mark (Back): In Japanese Kanji \"\u003cem\u003eNakagawa Made Silver #3\u003c\/em\u003e\" (中川作 銀三)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan\u003e\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Masaru Knives Malaysia","offers":[{"title":"Default Title","offer_id":43673639616710,"sku":null,"price":1618.0,"currency_code":"MYR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0563\/3114\/1318\/files\/IMG_1078.jpg?v=1715048702"}],"url":"https:\/\/www.masaruknives.com\/collections\/all-knives.oembed?page=12","provider":"Masaru Knives Malaysia ","version":"1.0","type":"link"}