{"title":"New collection products","description":"\u003cp\u003eOur collection \u003c\/p\u003e","products":[{"product_id":"testing-knive","title":"Bunka - ZDP-189 - HGN.2026.002","description":"\u003cp\u003e\u003cspan\u003eHandcrafted in Saga Prefecture, Japan by Yoshida Hamono, this 190mm Bunka is forged from ZDP-189 powder metallurgy stainless steel and clad in a traditional San Mai construction. It combines exceptional modern metallurgy with the practicality and precision of one of Japan’s most versatile knife profiles.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAt its core, ZDP-189 is one of the highest-performing stainless steels used in Japanese kitchen knives. Its exceptionally high carbon content allows the blade to be hardened to remarkable levels, producing an edge that takes an extremely refined finish and holds it for an unusually long time.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIn use, the result is a knife that feels exceptionally crisp and precise through food. The fine edge, high hardness and responsive Bunka profile make it particularly well suited to controlled push cutting, fine vegetable preparation, herbs, fish and boneless proteins. It is a knife built for cooks who value precision but don’t want to sacrifice practicality.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAt 190mm, the Bunka offers a particularly useful balance between agility and capability. It has enough blade length to handle the majority of everyday preparation, while the compact profile and pronounced tip make it especially effective for detailed work. For many cooks, it can comfortably serve as the primary knife in the kitchen.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe ZDP-189 core is clad in San Mai construction, reducing the amount of exposed high-hardness steel while retaining the exceptional cutting characteristics of the core. Unlike carbon steel, ZDP-189 offers excellent corrosion resistance, making it a compelling choice for cooks who want extreme edge retention without the maintenance associated with reactive blades.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe knife is finished with a traditional oval Japanese wa-handle crafted from natural magnolia wood. Lightweight and understated, it keeps the balance towards the blade and contributes to the nimble, controlled feel that makes Japanese wa-handled knives so enjoyable to use.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis is a modern expression of Japanese knife making: traditional craftsmanship and hand finishing combined with one of the most advanced stainless steels available. Yoshida Hamono’s approach is not simply about achieving impressive steel specifications, but about turning that metallurgy into a practical, highly capable working knife.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003ePersonally selected in Japan after comparing multiple examples for grind quality, balance, fit and finish, this is a knife we would confidently put to work ourselves.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eNot a mass-produced kitchen tool. A traditionally crafted Japanese blade that combines the heritage of Saga’s knife-making tradition with modern powder metallurgy for chefs, serious home cooks and anyone looking for exceptional cutting performance with minimal maintenance.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eKey Features\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e190mm Bunka profile\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e \u003c\/span\u003e\u003cspan\u003eHandcrafted by Yoshida Hamono, Saga, Japan\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e \u003c\/span\u003e\u003cspan\u003eZDP-189 powder metallurgy stainless steel core\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e \u003c\/span\u003e\u003cspan\u003eTraditional San Mai clad construction\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e \u003c\/span\u003e\u003cspan\u003eExceptional edge retention\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e \u003c\/span\u003e\u003cspan\u003eExtremely refined cutting edge\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e \u003c\/span\u003e\u003cspan\u003eExcellent corrosion resistance\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e \u003c\/span\u003e\u003cspan\u003eTraditional oval magnolia wa-handle\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e \u003c\/span\u003e\u003cspan\u003eProfessionally hand sharpened before dispatch\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e \u003c\/span\u003e\u003cspan\u003eVersatile all-purpose Japanese kitchen knife\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e \u003c\/span\u003e\u003cspan\u003eSourced and personally selected in Japan\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e \u003c\/span\u003e\u003cspan\u003eReady for collection or use\u003c\/span\u003e\u003c\/p\u003e","brand":"CSKC","offers":[{"title":"Default Title","offer_id":51608330961202,"sku":null,"price":590.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0991\/3997\/7522\/files\/IMG_20260903_112538801_1536x2048_e6315774-4017-4b47-93af-59f6ff61fe1f.jpg?v=1788431115"},{"product_id":"niagara-knife-test","title":"Sujihiki - Aogami Super - TAK.2026.001","description":"\u003cp\u003e\u003cspan\u003e240mm blade · Double bevel · Aogami Super (Super Blue) carbon steel · Soft iron cladding\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFrom one of Japan’s most storied swordsmithing families comes this exceptional 240mm Sujihiki from Nigara Hamono.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe Nigara family has a swordmaking tradition dating back to the Edo period, carrying generations of Japanese blade-making craftsmanship from the era of the samurai into the modern kitchen. That heritage is still evident in the precision, character and attention to detail found in their knives today.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis is the Sujihiki counterpart to our Nigara Gyuto (TAK.2026.002) — the same maker, the same steel and the same philosophy, expressed through two distinctly different profiles.\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eHandcrafted in Japan with a Super Blue (Aogami Super) carbon steel core and soft iron cladding, this Sujihiki offers the edge retention, sharpness and responsive cutting feel sought by serious chefs and collectors.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe long, slender Sujihiki profile is purpose-built for clean, effortless slicing. Whether portioning premium proteins, breaking down roasts or producing precise, paper-thin cuts, the blade glides through food with minimal resistance and exceptional control.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe soft iron cladding provides a practical advantage over monosteel carbon construction, protecting much of the harder carbon steel core from direct exposure. You still enjoy the exceptional cutting characteristics of Aogami Super, while the cladded construction makes the knife somewhat more forgiving to maintain.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis is more than a kitchen knife. It is a piece of Japanese blade-making heritage — a traditionally crafted Nigara blade that connects centuries of swordsmithing with the demands of the modern professional kitchen.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFeatures\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan\u003e240mm blade length\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eTraditional Sujihiki profile\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eAogami Super (Super Blue) carbon steel core\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eSoft iron cladding\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eDouble bevel\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eOutstanding edge retention\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eExceptionally keen and responsive edge\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eHandcrafted by Nigara Hamono, Japan\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eSourced from Tokyo, Japan\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eSuitable for professional use or collection\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"CSKC","offers":[{"title":"Default Title","offer_id":51608444698930,"sku":null,"price":840.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0991\/3997\/7522\/files\/IMG_20260903_114958461_1536x2048_fa33c12a-2065-433d-bc08-11a48df4751e.jpg?v=1788430849"},{"product_id":"gyuto-hybrid","title":"Gyuto Hybrid - Aogami2 - TAN.2026.001","description":"\u003cp\u003e\u003cspan\u003eSourced in Osaka, Japan\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAt first glance, this knife resembles a Hakata-Bocho. Look closer, however, and you’ll find something considerably less common — a custom-profile Gyuto incorporating the aggressive, reverse-tanto-inspired tip associated with Hakata knives, while retaining the versatility and practicality of a traditional chef’s knife.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eHandcrafted in Japan and forged from Blue #2 (Aogami #2) carbon steel, this blade delivers the qualities enthusiasts love about traditional Japanese carbon steel: exceptional sharpness, easy sharpening, excellent edge retention and a responsive cutting feel.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eBlue #2 offers a particularly appealing balance for those who actually put their knives to work. Compared with harder Super Blue, its slightly more forgiving nature provides greater resilience during everyday preparation while still delivering outstanding cutting performance.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe blade has developed a striking natural patina, highlighting its carbon steel character and giving this already unusual knife an individuality of its own.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe result is a genuinely distinctive Japanese blade — unusual enough to stand out in a collection, yet practical enough to earn its place as an everyday workhorse.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis is not a knife you’ll find hanging in the average knife store. It is a piece for the chef or collector looking for something with character, provenance and a profile you don’t see every day.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eKey Features\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan\u003e Rare custom-profile Gyuto\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e Blue #2 (Aogami #2) carbon steel\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e Distinctive reverse-tanto-inspired tip\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e Excellent edge retention\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e Easy sharpening and responsive carbon-steel feel\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e More forgiving construction than many harder Super Blue blades\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e Versatile everyday chef’s knife\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003e Beautiful natural patina\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eSourced in Osaka, Japan\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eA rare profile with genuine character — built to be used, not simply admired.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"CSKC","offers":[{"title":"Default Title","offer_id":51608448467250,"sku":null,"price":656.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0991\/3997\/7522\/files\/IMG_20260903_115612984_1536x2048_89095b9c-49c6-4949-8f00-8e93808660f0.jpg?v=1788430765"},{"product_id":"gyuto-210-hap-40","title":"Gyuto - HAP 40 - TAN.2026.002","description":"\u003cp\u003e\u003cspan\u003eYoshida Hamono 210mm HAP40 Gyuto\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e210mm blade · Gyuto · HAP40 powdered high-speed steel · San Mai construction · Blackened steel cladding · Walnut wa-handle\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFrom Yoshida Hamono in Saga Prefecture, Japan, comes this exceptional 210mm Gyuto, combining traditional Japanese craftsmanship with the remarkable performance of \u003c\/span\u003e\u003cspan\u003eHAP40 powdered high-speed steel\u003c\/span\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eDesigned as an all-purpose chef’s knife, the 210mm Gyuto offers the versatility to move effortlessly between vegetables, herbs, fish, boneless meat and fine slicing. Its combination of a highly refined cutting edge, excellent edge retention and agile handling makes it equally suited to a professional kitchen or a serious home cook.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAt the heart of the blade is \u003c\/span\u003e\u003cspan\u003eHAP40\u003c\/span\u003e\u003cspan\u003e, a Japanese powdered high-speed steel originally developed for demanding industrial applications. In kitchen knives, it is particularly valued for its exceptional edge retention while maintaining a useful balance of hardness, toughness and sharpenability.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe blade is constructed using \u003c\/span\u003e\u003cspan\u003eSan Mai\u003c\/span\u003e\u003cspan\u003e, with the HAP40 cutting core protected by softer outer steel. The cladding has been given a distinctive \u003c\/span\u003e\u003cspan\u003edeep blackened finish\u003c\/span\u003e\u003cspan\u003e, creating a striking contrast against the polished cutting edge and giving the knife a distinctly understated, industrial character.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eBeyond its appearance, the finish adds to what makes this knife visually distinctive. The dark cladding develops its own character with use, while the exposed edge remains the focal point of the blade.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAt 210mm, the Gyuto sits comfortably between agility and cutting efficiency — long enough to work through larger ingredients while remaining highly controllable at the board.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFeatures\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan\u003e210mm blade length\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eTraditional \u003c\/span\u003e\u003cspan\u003eGyuto\u003c\/span\u003e\u003cspan\u003e profile\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eHAP40 powdered high-speed steel\u003c\/span\u003e\u003cspan\u003e core\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eSan Mai clad construction\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eDistinctive \u003c\/span\u003e\u003cspan\u003eblackened steel cladding\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eExceptional edge retention\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eExtremely keen and refined cutting edge\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eExcellent balance of hardness and toughness\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eVery good corrosion resistance with sensible care\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eTraditional \u003c\/span\u003e\u003cspan\u003eoctagonal Japanese wa-handle\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eDark walnut handle with black pakkawood ferrule\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eProfessionally hand sharpened before dispatch\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eHandcrafted by \u003c\/span\u003e\u003cspan\u003eYoshida Hamono, Japan\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eMade in \u003c\/span\u003e\u003cspan\u003eSaga Prefecture, Kyushu\u003c\/span\u003e.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan\u003ePersonally Selected\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis knife wasn’t chosen from a catalogue.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIt was personally selected in Japan after comparing multiple examples for \u003c\/span\u003e\u003cspan\u003egrind quality, balance, fit and finish, and overall cutting feel\u003c\/span\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eCare\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan\u003eHand wash only\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eDry thoroughly after use\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eDo not place in a dishwasher\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eAvoid cutting bone or frozen food\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eStore safely to protect the edge\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eSharpen with quality whetstones when required\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan\u003eWhat makes this knife unique\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eHAP40 is a steel chosen for performance rather than hype.\u003c\/span\u003e\u003cspan\u003e Its exceptional edge retention makes it particularly appealing to chefs who want a knife that can work hard throughout a service without constantly returning to the whetstone.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003ePaired with Yoshida Hamono’s San Mai construction, distinctive blackened cladding and understated walnut wa-handle, this Gyuto has a character that is as much about \u003c\/span\u003e\u003cspan\u003ehow it performs as how it looks\u003c\/span\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIt’s a serious working knife — refined, highly capable and made to spend its life on the cutting board.\u003c\/span\u003e\u003c\/p\u003e","brand":"CSKC","offers":[{"title":"Default Title","offer_id":51608450892082,"sku":null,"price":660.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0991\/3997\/7522\/files\/IMG_20260903_113055944_1536x2048_4037af92-ed1e-4996-9273-5e0d2c83360c.jpg?v=1788430573"},{"product_id":"gyuto-aogami-super-tak-2026-002","title":"Gyuto - Aogami Super - TAK.2026.002","description":"\u003cp\u003e\u003cspan\u003eHandcrafted in Japan by Nigara Hamono, this 220mm Gyuto is forged from Super Blue (Aogami Super) carbon steel and clad in soft iron. It combines exceptional cutting performance with the distinctive character and craftsmanship that have made Nigara blades so sought after by chefs and collectors.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe Aogami Super core takes an exceptionally refined edge and holds it beautifully through extended preparation. In the hand, it delivers the sharpness, feedback and responsiveness that make high-quality Japanese carbon steel such a pleasure to work with.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAt 220mm, this Gyuto sits in a sweet spot between precision and versatility. It has enough blade to comfortably handle larger proteins and vegetables, while remaining nimble and controlled enough for detailed preparation. For many chefs, this is the knife that naturally becomes the centrepiece of the kit.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe soft iron cladding showcases the layered construction while also offering a practical advantage. By reducing the amount of exposed high-carbon steel, it is somewhat more forgiving to maintain than a monosteel carbon blade, while retaining the sharpening characteristics and cutting performance that carbon enthusiasts look for.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis is the Gyuto counterpart to our Nigara Sujihiki (TAK.2026.001) — the same maker, the same steel and the same philosophy, expressed through two distinctly different profiles.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eNot a mass-produced kitchen tool. A traditionally crafted Japanese blade for chefs, collectors and anyone who appreciates the heritage, precision and performance of Japanese knife making.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eKey Features\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan\u003e220mm Gyuto profile\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e Handcrafted by Nigara Hamono, Japan\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e Aogami Super (Super Blue) carbon steel core\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e Soft iron cladding\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e Exceptional edge retention\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e Outstanding sharpening characteristics\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e Versatile all-purpose chef’s knife\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e Distinctive cladding line\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e Sourced in Tokyo, Japan\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e Ready for collection or use\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"CSKC","offers":[{"title":"Default Title","offer_id":51609329336626,"sku":null,"price":944.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0991\/3997\/7522\/files\/IMG_20260903_114559705_1536x2048_7274b527-f81a-4eb4-a5be-7cd5e630a108.jpg?v=1788430402"},{"product_id":"untitled-aug28_23-35-10","title":"Mukimono - Aogami Super - HGN.2026.003","description":"\u003cp\u003e\u003cspan\u003eHandcrafted in Japan and forged from Super Blue (Aogami Super) carbon steel, this 170mm Mukimono is a highly specialised Japanese knife designed for precision, control and intricate vegetable work. With its distinctive traditional profile and exceptional carbon steel blade, it is the kind of knife that immediately stands apart from more conventional Japanese kitchen knives.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAogami Super is regarded as one of the finest traditional carbon steels used in Japanese kitchen knives. It is capable of taking an exceptionally refined edge while offering the sharpness, feedback and responsiveness that make premium carbon steel so rewarding to work with.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAt 170mm, the Mukimono profile provides an unusually high level of control. The compact blade and precise geometry make it particularly well suited to detailed vegetable preparation, decorative cutting and traditional Japanese knife techniques where accuracy is more important than speed.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis is a knife designed for the cook who enjoys the craft of cutting itself. Techniques such as katsuramuki, fine garnish work and intricate vegetable preparation become noticeably more controlled with a blade designed specifically for this purpose. Rather than being a general-purpose knife adapted for detailed work, the Mukimono is a traditional profile created around precision from the outset.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe blade has developed a beautiful natural patina giving it a character that is unique to this particular knife. The patina is a natural result of the reactive Aogami Super steel and serves as a visible record of its life in the kitchen.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eMukimono knives are not commonly encountered outside of dedicated Japanese knife collections. Their specialised purpose, traditional geometry and distinctive appearance make them particularly appealing to chefs who practise Japanese knife skills, enthusiasts of traditional profiles and collectors looking for something genuinely different.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis is not simply another Japanese kitchen knife. It is a specialised piece of Japanese cutlery that represents a deeper connection to the traditional craft of Japanese food preparation.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWhether used for precise vegetable work or preserved as part of a serious collection, this Mukimono offers an opportunity to own a distinctive and increasingly uncommon Japanese blade.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eKey Features\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e170mm traditional Mukimono profile\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e \u003c\/span\u003e\u003cspan\u003eHandcrafted in Japan\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e \u003c\/span\u003e\u003cspan\u003eSuper Blue (Aogami Super) carbon steel\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e \u003c\/span\u003e\u003cspan\u003eExceptional edge retention\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e \u003c\/span\u003e\u003cspan\u003eExtremely refined cutting edge\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e \u003c\/span\u003e\u003cspan\u003ePrecise and highly controllable geometry\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e \u003c\/span\u003e\u003cspan\u003eDesigned for intricate vegetable preparation\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e \u003c\/span\u003e\u003cspan\u003eIdeal for katsuramuki and decorative cutting\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e \u003c\/span\u003e\u003cspan\u003eBeautiful natural patina developed through use\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e \u003c\/span\u003e\u003cspan\u003eCarefully maintained and in excellent condition\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e \u003c\/span\u003e\u003cspan\u003eSpecialised traditional Japanese knife profile\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e \u003c\/span\u003e\u003cspan\u003eIdeal for professional chefs, enthusiasts and collectors\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e \u003c\/span\u003e\u003cspan\u003eReady for collection or continued use\u003c\/span\u003e\u003c\/p\u003e","brand":"CSKC","offers":[{"title":"Default Title","offer_id":51667574489394,"sku":null,"price":596.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0991\/3997\/7522\/files\/IMG_20260903_113929932_1536x2048_b05788f0-34a1-41d3-a4b3-cdc00ccba48a.jpg?v=1788430174"},{"product_id":"petty-aogami-super-tan-2026-003","title":"Petty-Aogami Super-TAN.2026.003","description":"\u003cp\u003e\u003cspan\u003eHandcrafted in Saga Prefecture, Japan by Yoshida Hamono, this 150mm Petty is forged from Aogami Super (Super Blue) carbon steel and clad in traditional San Mai construction. Compact and exceptionally nimble, it combines the refined cutting performance of one of Japan’s finest carbon steels with a practical Western-style handle designed for everyday use.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAogami Super is regarded by many chefs and knife enthusiasts as one of the finest traditional carbon steels available for kitchen knives. Its combination of high carbon content with tungsten and vanadium allows it to achieve exceptional hardness while retaining a useful degree of toughness.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe result is a blade capable of taking an exceptionally ancute edge and holding it beautifully through extended preparation. On the cutting board, Aogami Super offers the sharpness, feedback and responsiveness that make high-quality Japanese carbon steel so rewarding to work with.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAt 150mm, this Petty is designed for the jobs where a larger chef’s knife can feel unnecessarily cumbersome. Its compact blade is particularly effective for herbs, shallots, garlic, citrus, fruit, trimming meat and other detailed preparation where precision and control matter more than blade length.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eDespite its size, it doesn’t feel like a secondary knife. The thin, responsive blade makes it an extremely capable everyday tool, and for many chefs it will quickly become the knife reached for whenever a task calls for accuracy and agility.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe Aogami Super core is enclosed within a traditional San Mai construction, combining the cutting characteristics of high-carbon steel with the strength and practicality of a clad blade. Like other reactive carbon steels, the exposed edge will develop a natural patina with use, gradually giving the knife its own character and recording the work it has done.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis knife is fitted with a traditional Western-style Yo handle made from red pakkawood and secured with three stainless steel rivets. Its familiar profile provides a secure, confident grip, while the full-tang construction gives the knife a stable and reassuring feel in the hand.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003ePakkawood offers the warmth and appearance of natural timber with the durability needed for a demanding kitchen environment. Resistant to moisture, temperature changes and everyday wear, it complements the traditional carbon steel blade without compromising practicality.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis is a particularly appealing combination of Japanese blade craftsmanship and familiar Western ergonomics. The result is a small, highly capable knife that feels equally at home in a professional kitchen or the hands of a serious home cook.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003ePersonally selected in Japan after handling multiple examples and assessing grind quality, profile, balance, fit and finish, this is a knife we would confidently use ourselves.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eNot simply a smaller chef’s knife. A purpose-built Japanese Petty designed around precision, control and the exceptional cutting characteristics of Aogami Super carbon steel.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eKey Features\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e150mm Petty profile\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003eHandcrafted by Yoshida Hamono, Saga, Japan\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003eAogami Super (Super Blue) carbon steel core\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003eTraditional San Mai clad construction\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003eExceptional edge retention\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003eExtremely refined cutting edge\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003eExcellent sharpening characteristics\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003eNatural patina develops with use\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003eTraditional Western-style Yo handle\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003eRed pakkawood handle with three stainless steel rivets\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003eFull-tang construction\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003eLightweight and highly nimble\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003eIdeal for detailed everyday preparation\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003eProfessionally hand sharpened before dispatch\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003eSourced and personally selected in Japan\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003eReady for collection or use\u003c\/span\u003e\u003c\/p\u003e","brand":"CSKC","offers":[{"title":"Default Title","offer_id":51667578290482,"sku":null,"price":283.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0991\/3997\/7522\/files\/IMG_20260903_112058860_1536x2048_deaac615-b48b-44af-b4ca-c5903024886d.jpg?v=1788429795"},{"product_id":"untitled-aug29_00-14-30","title":"Nakiri - Aogami Super - HGN.2026.004","description":"\u003cp\u003e\u003cspan\u003eThis 165mm Nakiri is a knife that demonstrates why dedicated vegetable blades continue to hold such a special place in Japanese kitchens. Purpose-built for vegetable preparation, its tall blade, flat edge profile and responsive Super Blue carbon steel make it an exceptionally capable tool for cooks who value precision, efficiency and clean cutting.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eForged from Super Blue (Aogami Super) carbon steel, the blade delivers the exceptional edge retention, sharpening characteristics and cutting feel that have made premium Japanese carbon steel so sought after. It takes an incredibly refined edge and rewards precise technique with a smooth, controlled cutting experience.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAt 165mm, the Nakiri offers an excellent balance between capacity and control. Its tall blade provides generous board clearance while giving the cook a reassuring amount of surface to work with. The flat edge profile encourages full contact with the cutting board, making push cutting and chopping particularly efficient.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis is where the Nakiri really comes into its own. From delicate herbs and leafy greens to cabbage, root vegetables and larger produce, the geometry is designed to move cleanly through vegetables with minimal resistance. Rather than relying on a curved edge and rocking motion, the flat profile encourages precise downward and forward cutting.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe tall blade also provides excellent control when preparing large quantities of vegetables, while the fine edge helps produce clean cuts without unnecessarily crushing or splitting delicate produce. The result is a knife that feels purposeful rather than simply versatile.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eUnlike a general-purpose chef’s knife, the Nakiri is designed around a specific style of preparation. For cooks who spend a significant amount of time working with vegetables, that sense of purpose quickly becomes apparent.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe blade has developed a beautiful natural patina adding character while reflecting the reactive nature of Aogami Super carbon steel. Properly maintained, the patina will continue to develop over time, giving the knife a finish that is entirely unique to its owner and its life in the kitchen.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis is a particularly rewarding knife for anyone who appreciates the relationship between Japanese blade geometry and traditional food preparation. Whether used professionally, at home or as part of a Japanese knife collection, it represents the beauty of a tool designed to do one thing exceptionally well.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eNot simply a smaller chef’s knife. A purpose-built Japanese vegetable knife that combines traditional Nakiri geometry with the exceptional cutting performance and character of Super Blue carbon steel.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eKey Features\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e165mm Nakiri profile\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e \u003c\/span\u003e\u003cspan\u003eHandcrafted Japanese blade\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e \u003c\/span\u003e\u003cspan\u003eSuper Blue (Aogami Super) carbon steel\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e \u003c\/span\u003e\u003cspan\u003eExceptional edge retention\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e \u003c\/span\u003e\u003cspan\u003eOutstanding sharpening characteristics\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e \u003c\/span\u003e\u003cspan\u003ePurpose-built for vegetable preparation\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e \u003c\/span\u003e\u003cspan\u003eTall blade for excellent control and board clearance\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e \u003c\/span\u003e\u003cspan\u003eFlat edge profile for efficient push and chop cutting\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e \u003c\/span\u003e\u003cspan\u003eIdeal for professional chefs, serious home cooks and collectors\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"CSKC","offers":[{"title":"Default Title","offer_id":51667653624114,"sku":null,"price":486.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0991\/3997\/7522\/files\/IMG_20260903_113539697_1536x2048_2d685ad8-27db-497d-922c-074d133d0e78.jpg?v=1788429071"},{"product_id":"gyuto-aogami-super-tan-2026-00","title":"Gyuto - Aogami Super - HGN.2026.001","description":"\u003cp\u003e\u003cspan\u003eMade in Hakata, Japan, this 240mm Gyuto is a knife built around a particularly appealing idea: the cutting character of Super Blue carbon steel, combined with the practicality of a stainless-clad blade.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAt its core is Super Blue (Aogami Super) carbon steel, one of the most respected traditional Japanese carbon steels. It takes an exceptionally refined edge, holds that edge beautifully through extended preparation and provides the sharpness, feedback and responsiveness that make premium carbon steel so rewarding to work with.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWhat makes this Gyuto particularly interesting, however, is the way that carbon core is paired with stainless steel cladding. A large carbon-steel Gyuto can demand a certain level of attention in a busy kitchen, but the stainless cladding protects the majority of the blade from the elements while leaving the Aogami Super edge exposed where its performance matters.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe result is something of a best-of-both-worlds knife: a professional-sized blade with the character and cutting performance of carbon steel, without requiring the same level of care as a traditionally clad carbon blade.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAt 240mm, this is a true chef’s knife. The additional length gives the blade a sense of authority on the board, making larger vegetables, proteins and high-volume preparation noticeably more efficient. Long slicing cuts become natural, while the generous cutting surface allows you to work through larger ingredients without feeling cramped.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThere is also something particularly satisfying about using a 240mm Gyuto. Rather than constantly working around the limitations of a shorter blade, the knife gives you room to make long, confident cuts. For a professional cook, that can translate into a surprisingly different rhythm of preparation.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe handle adds another point of distinction. Finished in a striking dark patterned material, it deliberately moves away from the understated appearance of a traditional Japanese wa-handle. The result is modern and distinctive without feeling disconnected from the blade’s Japanese character.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe combination gives the knife a presence that is difficult to capture in a specification sheet. It is a serious working blade, but one with enough individuality to feel like something more personal than a standard kitchen tool.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe blade has been meticulously maintained and remains in excellent condition, preserving the qualities that make Aogami Super such a rewarding steel to use.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFor cooks who appreciate the performance of carbon steel but don’t want their largest and most frequently used knife to demand constant attention, this is an especially compelling combination.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eNot simply a 240mm Gyuto. A long-form working knife that brings together the authority of a professional blade, the cutting character of Super Blue steel and the everyday practicality of stainless construction.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eKey Features\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e240mm Gyuto profile\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e \u003c\/span\u003e\u003cspan\u003eMade in Hakata, Japan\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e \u003c\/span\u003e\u003cspan\u003eSuper Blue (Aogami Super) carbon steel core\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e \u003c\/span\u003e\u003cspan\u003eStainless steel cladding\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e \u003c\/span\u003e\u003cspan\u003eExceptional edge retention\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e \u003c\/span\u003e\u003cspan\u003eExtremely refined cutting edge\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e \u003c\/span\u003e\u003cspan\u003eExcellent sharpening characteristics\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e \u003c\/span\u003e\u003cspan\u003eReduced maintenance compared with traditional carbon-clad construction\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e \u003c\/span\u003e\u003cspan\u003eProfessional-sized blade for efficient preparation\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e \u003c\/span\u003e\u003cspan\u003eIdeal for larger proteins, vegetables and high-volume kitchen work\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e \u003c\/span\u003e\u003cspan\u003eDistinctive dark patterned handle\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e \u003c\/span\u003e\u003cspan\u003eModern aesthetic with traditional Japanese craftsmanship\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e \u003c\/span\u003e\u003cspan\u003eIdeal for professional chefs and serious home cooks\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"CSKC","offers":[{"title":"Default Title","offer_id":51667786989874,"sku":null,"price":814.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0991\/3997\/7522\/files\/IMG_20260903_114329037_1536x2048_17ff153b-1b7f-4556-ab81-de46a7fa50a5.jpg?v=1788428748"},{"product_id":"honesuki-custom-stainless-tak-2026-003","title":"Honesuki - Custom Stainless - TAK.2026.003","description":"\u003cp\u003e\u003cspan\u003eNot every knife fits neatly into a category. This one certainly doesn’t.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eA \u003c\/span\u003e\u003cspan\u003esingle-bevel Honesuki\u003c\/span\u003e\u003cspan\u003e, traditionally designed for poultry and fine boning work, but with a character and steel composition that makes it particularly interesting.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe maker, \u003c\/span\u003e\u003cspan\u003eSensai “Masamune,”\u003c\/span\u003e\u003cspan\u003e uses his own proprietary alloy composition — a stainless blend he describes as sitting somewhere between \u003c\/span\u003e\u003cspan\u003eVG10 and SS60\u003c\/span\u003e\u003cspan\u003e. It doesn’t quite conform to the usual Japanese steel grading table, which is part of what makes this knife so intriguing.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe result is a knife with the corrosion resistance and practicality expected from stainless steel, paired with an unusual composition and a very distinctive cutting feel.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAnd then there’s the history behind it.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eHakata has a long association with Japanese swordmaking, producing exceptional \u003c\/span\u003e\u003cspan\u003eChikuzen swords\u003c\/span\u003e\u003cspan\u003e as far back as the Heian period. During the Kamakura period, the region flourished under the \u003c\/span\u003e\u003cspan\u003eSamonji school\u003c\/span\u003e\u003cspan\u003e, whose tradition was influenced by the legendary swordsmith \u003c\/span\u003e\u003cspan\u003eMasamune\u003c\/span\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThat swordmaking heritage eventually found its way into Japanese kitchen knives — carrying forward the pursuit of exceptional steel, geometry and cutting performance.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eA poultry knife by purpose.\u003cbr\u003eA swordmaking story by heritage.\u003cbr\u003eAnd a steel composition that doesn’t quite belong anywhere else.\u003c\/span\u003e\u003c\/p\u003e","brand":"CSKC","offers":[{"title":"Default Title","offer_id":51706167558450,"sku":null,"price":692.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0991\/3997\/7522\/files\/IMG_20260903_114101074_1536x2048_20619b52-bcc0-4ab2-b2d9-671e97088f87.jpg?v=1788431322"}],"url":"https:\/\/sharpknifeco.net\/collections\/asset-pack-89909428226-example-products.oembed","provider":"CSKC","version":"1.0","type":"link"}