Tosa Hot Forged Shirogami Bunka 170mm — Made by Yamashin

Knife Type: Bunka (multi-purpose knife with kiritsuke-style tip) Blade Length: 170 mm Blade Material: Shirogami (White #1) Carbon Steel Construction: Hot-forged, hand-crafted Edge Geometry: Double bevel (V-edge) Blade Finish: Kurouchi (blacksmith finish) Handle Material: Walnut wood Ferrule Material: Pakkawood Handle Shape: Octagonal Blade Hardness: Approx. 61–62 HRC Weight: ~160–180g (varies slightly due to hand-forging) Ideal Use: All-purpose cutting — ideal for slicing, chopping, mincing, and precise tip work Maintenance: Hand wash and dry immediately; oil blade regularly to prevent rust

Tosa Hot Forged Shirogami Gyuto 240mm — Made by Yamashin

Knife Type: Gyuto (Japanese chef’s knife) Blade Length: 240 mm Blade Material: Shirogami (White #1) Carbon Steel Construction: Hot-forged, hand-crafted Edge Geometry: Double bevel (V-edge) Blade Finish: Kurouchi (blacksmith finish) Handle Material: Walnut wood Ferrule Material: Pakkawood Handle Shape: Octagonal Blade Hardness: Approx. 61–62 HRC Weight: ~200–220g (varies slightly due to hand-forging) Ideal Use: All-purpose cutting — perfect for slicing meat, fish, and vegetables with precision and power Maintenance: Hand wash and dry immediately; oil blade regularly to prevent rust

Tosa Hot Forged Shirogami Nakiri 165mm — Made by Yamashin

Knife Type: Nakiri (vegetable knife) Blade Length: 165 mm Blade Material: Shirogami (White #1) Carbon Steel Construction: Hot-forged, hand-crafted Edge Geometry: Double bevel (V-edge) Blade Finish: Kurouchi (blacksmith finish) Handle Material: Walnut wood Ferrule Material: Pakkawood Handle Shape: Octagonal Blade Hardness: Approx. 61–62 HRC Weight: ~160–180g (varies slightly due to hand-forging) Ideal Use: Chopping, slicing, and mincing vegetables with precision and ease Maintenance: Hand wash and dry immediately; oil blade regularly to prevent rust

Tosa Hot Forged Shirogami Santoku 165mm — Made by Yamashin

Knife Type: Santoku (multi-purpose knife) Blade Length: 165 mm Blade Material: Shirogami (White #1) Carbon Steel Construction: Hot-forged, hand-crafted Edge Geometry: Double bevel (V-edge) Blade Finish: Kurouchi (blacksmith finish) Handle Material: Walnut wood Ferrule Material: Pakkawood Handle Shape: Octagonal Blade Hardness: Approx. 61–62 HRC Weight: ~150–170g (varies due to hand-forging) Ideal Use: All-purpose knife for slicing, chopping, and dicing vegetables, fish, and meat Maintenance: Hand wash and dry immediately; oil blade regularly to prevent rust

Tosa Hot Forged Shirogami Kobocho 120mm — Made by Yamashin

Knife Type: Kobocho (small Deba-style knife) Blade Length: 120 mm Blade Material: Shirogami (White #1) Carbon Steel Construction: Hot-forged, hand-crafted Edge Geometry: Traditional Japanese grind (single bevel) Blade Finish: Kurouchi (blacksmith finish) Handle Material: Walnut wood Ferrule Material: Pakkawood Handle Shape: Octagonal Blade Hardness: Approx. 61–62 HRC Weight: Varies slightly due to handcrafting (~120–140g) Ideal Use: Small fish, vegetables, precision prep tasks Maintenance: Hand wash and dry immediately; oil regularly to prevent rust

Sakoda Hamono Hot Forged Shirogami (White #2) Carbon Steel, Petty (150mm) with Red Sandalwood Handle

Maker: Sakoda Hamono Origin: Susaki, Kochi Prefecture, Japan Blade Construction: Hand-Forged San Mai Core Steel: Shirogami (White #2) Carbon Steel Cladding: Stainless Steel Finish: Kurouchi (Blacksmith’s Finish) Hardness: 62–63 HRC Edge: Double-Bevel (50/50) Blade Length: 150mm (5.9") Edge Length: 150mm (5.9") Blade Height: 30mm (1.2") Spine Thickness: 3mm Handle: OOctagonal Red Sandalwood - Colour slightly varies due to natural wood Handle Length: 120mm (4.75") Overall Length: 280mm (11") Weight: 98g (3.4 oz)

Hideo Kitaoka Shirogami 27cm Sashimi Knife

Hand Forged by Hideo Kitaoka Single Bevel Knife Inner core of Shirogami, White Paper Carbon Steel Stainless Damascus Cladding Traditional Magnolia Wood Handle Made in Takefu Knife Village, Japan

Hideo Kitaoka Shirogami 24cm Sashimi Knife

Hand Forged by Hideo Kitaoka Single Bevel Knife Inner core of Shirogami, White Paper Carbon Steel Stainless Damascus Cladding Traditional Magnolia Wood Handle Made in Takefu Knife Village, Japan

Hideo Kitaoka Shirogami 21cm Sashimi Knife

Hand Forged by Hideo Kitaoka Single Bevel Knife Inner core of Shirogami, White Paper Carbon Steel Stainless Damascus Cladding Traditional Magnolia Wood Handle Made in Takefu Knife Village, Japan

Hideo Kitaoka Shriogami 16.5cm Deba Knife

Hand Forged by Hideo Kitaoka Single Bevel Blade Inner core of Shirogami, White Paper Carbon Steel Stainless Damascus Cladding Traditional Magnolia Wood Handle Made in Takefu Knife Village, Japan

Hideo Kitaoka Shirogami 15cm Deba Knife

Hand Forged by Hideo Kitaoka Single Bevel Blade Inner core of Shirogami, White Paper Carbon Steel Stainless Damascus Cladding Traditional Magnolia Wood Handle Made in Takefu Knife Village, Japan

Hideo Kitaoka Shirogami 21cm Usaba Knife

Hand Forged by Hideo Kitaoka Single Bevel Knife Inner core of Shirogami, White Paper Carbon Steel Stainless Damascus Cladding Traditional Magnolia Wood Handle Made in Takefu Knife Village, Japan

Masanobu Okada 30cm Damascus Takobiki Knife

Hand Forged by the Master Blacksmith Masanobu Okada Takobiki Knife for Slicing Inner core of ultra hard Shirogami 2 Damascus Mirror Cladding Red Sandalwood Handle with Black Ferrule Made in Japan, Handwash Only

Masanobu Okada 27cm Damascus Takobiki Knife

Hand Forged by the Master Blacksmith Masanobu Okada Takobiki Knife for Slicing Inner core of ultra hard Shirogami 2 Damascus Mirror Cladding Red Sandalwood Handle with Black Ferrule Made in Japan, Handwash Only

Masanobu Okada 24cm Damascus Takobiki Knife

Hand Forged by the Master Blacksmith Masanobu Okada Takobiki Knife for Slicing Inner core of ultra hard Shirogami 2 Damascus Mirror Cladding Red Sandalwood Handle with Black Ferrule Made in Japan, Handwash Only