{"title":"Japanese Chef Knives","description":null,"products":[{"product_id":"aogami-petty-knife","title":"Aogami Petty Knife","description":"\u003cp\u003eThe Petty comes from the French \"petit\", and this knife fills the gap every cook has between a small paring knife and a larger chef's knife. This blade is small enough that it can still be held over a bowl and wielded in mid-air, and yet it also has enough edge to take to the cutting board.\u003c\/p\u003e\n\u003cp\u003eThe core is Blue Paper Steel No. 2 (aka Aogami 2), forged at the Yasugi works in Shimane Prefecture, named for the blue paper the mill uses to label its billets. Chromium and tungsten give it the wear resistance pure carbon steel lacks, and our forge heat-treats it to 61–63 HRC. Its double bevel takes a keen edge, holds it through real work, and returns on a water stone with little effort.\u003c\/p\u003e\n\u003cp\u003eOur forge laminates that core between two layers of stainless in the san-mai method, exposing the carbon steel where it means business. Everything happens under one roof in Sanjo City, where our shop has been based since 1948. Each blade carries our katakana X-mark and ships with a canvas blade guard. Dry it after use, oil it now and then, and the walnut handle will only darken and patina with age. \u003cbr\u003e\u003c\/p\u003e","brand":"Best Made Co.","offers":[{"title":"Default Title","offer_id":47632429285606,"sku":"UTLS.1181.220.01","price":168.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0674\/2985\/9558\/files\/JPN-CHEF-KNIVES-5364copy.jpg?v=1785255523"},{"product_id":"aogami-nakiri-knife","title":"Aogami Nakiri Knife","description":"\u003cp\u003eFor much of Japanese history, the nakiri has been the staple for vegetable preparation. Because the nakiri does one thing that no other kitchen knife does as well: it cuts straight down and stops at the board, with the entire edge landing in unison. And that’s what makes this such an effective blade for dicing and cutting bunches. \u003c\/p\u003e\n\u003cp\u003eThe core is Blue Paper Steel No. 2 (aka Aogami 2), forged at the Yasugi works in Shimane Prefecture, named for the blue paper the mill uses to label its billets. Chromium and tungsten give it the wear resistance pure carbon steel lacks, and our forge heat-treats it to 61–63 HRC. Its double bevel takes a keen edge, holds it through real work, and returns on a water stone with little effort.\u003c\/p\u003e\n\u003cp\u003eOur forge laminates that core between two layers of stainless in the san-mai method, exposing the carbon steel where it means business. Everything happens under one roof in Sanjo City, where our shop has been based since 1948. Each blade carries our katakana X-mark and ships with a canvas blade guard. Dry it after use, oil it now and then, and the walnut handle will only darken and patina with age. \u003c\/p\u003e\n\u003cp\u003eNote: Despite looking like a cleaver, the nakiri should not be used for butchery. \u003c\/p\u003e","brand":"Best Made Co.","offers":[{"title":"Default Title","offer_id":47632434561254,"sku":"UTLS.1182.220.01","price":198.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0674\/2985\/9558\/files\/JPN-CHEF-KNIVES-5367copy.jpg?v=1785255415"},{"product_id":"aogami-santoku-knife","title":"Aogami Santoku Knife","description":"\u003cp\u003eIn Japanese, \u003cem\u003esantoku\u003c\/em\u003e means “three virtues”: meat, fish, and vegetables. This is a knife built on the premise that a home kitchen shouldn't need a drawer full of specialists. The santoku arrived in postwar Japan as households began cooking Western food, and it has been the standard knife on the Japanese counter ever since. Shorter than a gyuto, flatter along the edge, with a blunted sheepsfoot tip that keeps the whole blade on the board. This is the daily go-to.\u003c\/p\u003e\n\u003cp\u003eThe core is Blue Paper Steel No. 2 (aka Aogami 2), forged at the Yasugi works in Shimane Prefecture, named for the blue paper the mill uses to label its billets. Chromium and tungsten give it the wear resistance pure carbon steel lacks, and our forge heat-treats it to 61–63 HRC. Its double bevel takes a keen edge, holds it through real work, and returns on a water stone with little effort.\u003c\/p\u003e\n\u003cp\u003eOur forge laminates that core between two layers of stainless in the san-mai method, exposing the carbon steel where it means business. Everything happens under one roof in Sanjo City, where our shop has been based since 1948. Each blade carries our katakana X-mark and ships with a canvas blade guard. Dry it after use, oil it now and then, and the walnut handle will only darken and patina with age. \u003c\/p\u003e","brand":"Best Made Co.","offers":[{"title":"Default Title","offer_id":47632436396262,"sku":"UTLS.1183.220.01","price":198.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0674\/2985\/9558\/files\/JPN-CHEF-KNIVES-5365copy.jpg?v=1785255315"},{"product_id":"aogami-gyuto-knife","title":"Aogami Gyuto Knife","description":"\u003cdiv class=\"_chunkWrapper_yu34g_39\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\" dir=\"ltr\"\u003eThe Japanese take on the classic French Sabatier. The gyuto borrows the long curved belly and tapered point of its Western ancestor. But Sanjo added thinness, hardness, and an edge that behaves like nothing forged in Thiers. It also added the distal taper the region is so known for: the spine is thick at the heel and thins steadily toward the tip, so the balance sits back in your hand and 14.5 inches of knife feels considerably lighter than it should. The heel stays stiff enough for heavy work while the tip goes fine and responsive: one blade doing what most kitchens need two to do. That much edge cuts that much more, and holds it that much longer.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\" dir=\"ltr\"\u003eThe core is Blue Paper Steel No. 2 (aka Aogami 2), forged at the Yasugi works in Shimane Prefecture, named for the blue paper the mill uses to label its billets. Chromium and tungsten give it the wear resistance pure carbon steel lacks, and our forge heat-treats it to 61–63 HRC. Its double bevel takes a keen edge, holds it through real work, and returns on a water stone with little effort.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\" dir=\"ltr\"\u003eOur forge laminates that core between two layers of stainless in the san-mai method, exposing the carbon steel where it means business. Everything happens under one roof in Sanjo City, where our shop has been based since 1948. Each blade carries our katakana X-mark and ships with a canvas blade guard. Dry it after use, oil it now and then, and the walnut handle will only darken and patina with age.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Best Made Co.","offers":[{"title":"Default Title","offer_id":47632438296806,"sku":"UTLS.1184.220.01","price":248.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0674\/2985\/9558\/files\/JPN-CHEF-KNIVES-5368copy.jpg?v=1785255148"}],"url":"https:\/\/www.bestmadeco.com\/collections\/japanese-chef-knives.oembed","provider":"Best Made Company","version":"1.0","type":"link"}