{"title":"Gyuto kokkekniv","description":"\u003cspan\u003eGyuto kokkeknivblademner\u003c\/span\u003e","products":[{"product_id":"daisuke-blank-blade-white-steel-kurouchi-gyuto-180mm","title":"Daisuke Nishida håndsmidd hvit #1 blankt stålblad Kurouchi Funayuki Gyuto 180 mm","description":"\u003cspan\u003eKniven er smidd av Mr. Daisuke Nishida og er et av de ypperste eksemplene på japanske kniver av høyeste kvalitet, med Yasuki white 1 stål.\u003c\/span\u003e \u003cbr\u003e\u003cspan\u003eDaisuke NIshida fokuserer hovedsakelig på å lage håndsmidd på tradisjonell måte, så han har ikke laget kniver laget av bladmateriale som inneholder bladmateriale, slik det har blitt gjort i hundrevis av år i Japan. Også fabrikken hans som lager bladkanter, gjør håndtak og skreddersydd knivproduksjon er integrert produksjon.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e \u003cstrong\u003eJapansk Tansetsu gamle Warikomi-teknikker\u003c\/strong\u003e\u003cbr\u003e Japanske tradisjonelle teknikker for knivfremstilling fra smiesveising (prosessen med hamring og smiing av stål og mykt jern) til etterbehandling, smidd mykt jernstål deles med en meisel og kjerneblad av japansk Yasuki Hagane-stål ble begravet. Mr. Daisuke Nishida er en av de svært få smedene som har ferdigheter innen japansk Tansetsu gamle Warikomi-teknikker.\u003cbr\u003e\u003cbr\u003e \u003cspan\u003e-- Varedetalj -- ca størrelse og vekt\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e \u003cspan\u003eGyuto dobbelegget kniv\u003c\/span\u003e\u003cbr\u003e \u003cspan\u003eBladlengde 180 mm, Total lengde 280 mm, Bladbredde 47 mm, Bladtykkelse 3,6 til 1,4 mm,\u003c\/span\u003e\u003cbr\u003e \u003cspan\u003eTanglengde 100 mm, Tangbredde 13,5 mm, Tangtykkelse 4 til 1,5 mm, 112g\u003c\/span\u003e\u003cbr\u003e \u003cbr\u003e\u003cspan\u003e-- Materiale --\u003c\/span\u003e\u003cbr\u003e \u003cspan\u003e* Blad: hvit 1 stål, base: mykt jern, dobbeltkantet * varmebehandlet og skarpkantet blad\u003c\/span\u003e\u003cbr\u003e \u003cspan\u003e*Svart smed, Daisuke Nishida\u003c\/span\u003e\u003cbr\u003e \u003cspan\u003e*Konstruksjon: San Mai, håndsmidd på tradisjonell måte\u003c\/span\u003e\u003cbr\u003e \u003cspan\u003eMerk: Det er litt rust og sprekker på karosseristålet og tangdelen, den er ikke defekt. Japansk tradisjonell Kurouchi-finish.\u003c\/span\u003e\u003cbr\u003e \u003cspan\u003e*ca størrelse og vekt\u003c\/span\u003e\u003cbr\u003e \u003cspan\u003eEn helt ny, laget i Japan\u003c\/span\u003e\u003cbr\u003e \u003cspan\u003e*Prisen er inkludert kniv\u003cbr\u003e\u003c\/span\u003e \u003ciframe src=\"https:\/\/www.youtube.com\/embed\/JS2sKPDpBWM\" height=\"315\" width=\"560\" allowfullscreen=\"\" allow=\"accelerometer; autoplay; encrypted-media; gyroscope; picture-in-picture\" frameborder=\"0\"\u003e\u003c\/iframe\u003e","brand":"Daisuke","offers":[{"title":"Default Title","offer_id":10036590968889,"sku":"","price":117.6,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0114\/1076\/7929\/files\/IMG_3251.jpg?v=1754974072"},{"product_id":"aus-8-steel-kitchen-blank-blade-gyuto-chef-knife-210mm-full-tang","title":"Ibuki AUS-8 stål Kjøkken blank blad Gyuto Chef kniv 210mm full tang","description":"\u003cdiv\u003e De tomme knivene er fin vektbalanse, lett å gripe og vakker sømløs kniv. Utelukk en bolsterdel, kniven er laget av et A \u003cspan\u003eUS 8 stål, det er ikke lagdelt stål.\u003c\/span\u003e AUS 8 molybden vanadium rustfritt stål er laget av Aichi steel som er et av de mest kjente stålselskapene i Japan. Disse stålene brukes av forskjellige japanske kjente knivprodusenter GLOBAL, Sakai, Seki og over hele verden.\u003c\/div\u003e\n\n\u003cdiv\u003e Ettersom den rustfrie bolsteren er festet på dette blanke settbladet, kan du bruke den etter å ha laget håndtaksdelen.\u003cbr\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\u003c\/div\u003e\n\n\u003cp\u003e \u003cspan\u003e-- Størrelse -- *ca\u003c\/span\u003e\u003cbr\u003e \u003cspan\u003eBladlengde 210 mm, Total lengde 332 mm, Bladbredde 45 mm, Bladtykkelse 1,0 til 2,0 mm, Håndtakslengde 102 mm * inkluderer ikke bolster, Håndtaksbredde 22 mm til 31 mm, 130 g\u003cbr\u003e\u003c\/span\u003e *hullstørrelse på tang: 4,0 mm\u003cbr\u003e\u003cbr\u003e \u003cspan\u003e-- Materiale --\u003c\/span\u003e \u003cbr\u003e\u003cspan\u003e* Blad, håndtak: AUS-8 molybden vanadium\u003c\/span\u003e rustfritt (korrosjonsbestandig stål), dobbeltkantet *festet sluttkantet for høyre hånd\u003cbr\u003e *Bolster: 420J2 rustfritt stål\u003cbr\u003e \u003cspan\u003e*varmebehandlet og skarpkantet blad\u003cbr\u003e\u003c\/span\u003e *HRC: 58\u003cbr\u003e \u003cspan\u003e*Laget i Japan\u003c\/span\u003e\u003cbr\u003e \u003cspan\u003e*Prisen er inkludert kniv\u003cbr\u003e Merk: Bladet med polert finish har en liten ripelinje og nålesprekker på bladet.\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"ibuki blade blanks","offers":[{"title":"Default Title","offer_id":11508601323577,"sku":"","price":69.8,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0114\/1076\/7929\/products\/IMG_1169.JPG?v=1530330049"},{"product_id":"hap40-powdered-high-speed-steel-blade-blank-gyuto-205mm-non-edged","title":"HAP40 pulverisert høyhastighets stålblad blank Gyuto kniv 205 mm ukantet","description":"\u003cdiv\u003e La oss prøve å feste bladet på HAP40 pulverisert høyhastighetsstål.\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n \u003cdiv\u003eHitachi metallverktøy produserer HAP40 stål og det inneholder rikelige mengder harde elementer som W (wolfram), Mo(molybden), V(Vanadium) \u0026amp; Co(Kobolt) Vi varmebehandlet dette stålet for optimal ytelse ved 65 HRC og du vil finne dette bladet vil holde eggen utrolig lenge.\u003cbr\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e -- Merk --\u003c\/div\u003e\n\n\u003cdiv\u003e Dette bladet må festes til bladet. *anbefaler bruk av ingeniørfiler, diamantbryne eller sliper for å feste en første kant.\u003c\/div\u003e\n\n\u003cdiv\u003e Siden basisbladdelen og tangen er laget av SUS405 mykt rustfritt stål, kan du lage et hull med håndtak og skjæring, sliping.\u003c\/div\u003e\n\n\u003cdiv\u003e Og herding-behandling 560-580 ℃ av dette bladet, kan du slipe med kvern.\u003c\/div\u003e\n\n\u003cdiv\u003e Hvis du ønsker å smi igjen, vennligst smi ved en temperatur på 800-900°C\u003c\/div\u003e\n\n\u003cdiv\u003e *Det er oksidfilm og rust. Vi sender den olje et blad.\u003cbr\u003e \u003cspan data-mce-fragment=\"1\"\u003e- forsiktig ved bruk -\u003c\/span\u003e \u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eDette knivbladet må festes til bladet selv. For å gjøre emnet tilgjengelig, må du pusse hele overflaten ca. 0,1 til 0,2 mm og feste et skjæreblad, fordi utlegget er oksidfilm, rust. Vi er ikke ansvarlige for arbeidet ditt.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e -- Størrelse -- ca\u003cbr\u003e Total lengde 275 mm, Skjærekantlengde 205 mm, Bladbredde 42 mm, Bladtykkelse 2,3 mm, 142 g, Tanglengde 70 mm, Tangbredde 20 mm, ca.\u003cbr\u003e\u003cbr\u003e -- Materiale --\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n\u003cdiv\u003e *Klad: Kjerne: HAP40 pulverisert høyhastighetsstål, klemt inn av SUS405 mykt rustfritt stål\u003cbr\u003e \u003cspan\u003ekjernebladdel bredde 15 mm fra skjærekant\u003c\/span\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e * varmebehandlet: herdetemperatur 1200 ℃, tempereringsbehandling 560-580 ℃\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e *HRC 65\u003c\/div\u003e\n\n\u003cdiv\u003e \u003cspan\u003e*Størrelsesnotat: inkluder lengden fra machien til tuppen av bladet.Skjærekantlengde 205 mm \/ ca.\u003c\/span\u003e\n\u003c\/div\u003e\n\n\u003cdiv\u003e *Håndtak: ingen\u003cbr\u003e \u003cspan data-mce-fragment=\"1\"\u003e*\u003c\/span\u003e \u003cspan data-mce-fragment=\"1\"\u003eMerk: Det er noen bittesmå sprekker, slacks og en liten buet. den er ikke defekt.\u003c\/span\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e *Laget i Japan\u003c\/div\u003e\n\n\u003cdiv\u003e \n\u003cspan\u003e*Prisen er inkludert kniv \/ ukantet, upolert\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cdiv data-mce-fragment=\"1\"\u003e\n\n\u003cdiv\u003e \u003cspan style=\"color: #ff2a00;\"\u003e*Denne kniven ble varmebehandlet, du kan bruke den etter festet skjærekant.\u003cbr\u003e\u003c\/span\u003e\n\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n\u003cdiv\u003e \u003cspan style=\"color: #ff2a00;\"\u003e*Merk: Emnet har rust- og oksidfilm på det ytre laget. For å gjøre tilgjengelig av emnet trenger å slipe alle ansikt ca 0,1 til 0,2 mm.\u003c\/span\u003e\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv data-mce-fragment=\"1\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n \u003ca href=\"https:\/\/ibukiblade.com\/pages\/how-to-make-an-attached-blade-of-hap-40-blade-blanks\" title=\"Hvordan lage et festet blad av HAP 40 blademner\" target=\"_blank\"\u003e\u003cstrong\u003eHvordan lage et festet blad av HAP 40 blademner\u003c\/strong\u003e\u003c\/a\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e","brand":"ibuki blade blanks","offers":[{"title":"Default Title","offer_id":18238452367417,"sku":"","price":56.05,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0114\/1076\/7929\/products\/IMG_2253.JPG?v=1581035501"},{"product_id":"hap40-steel-blade-blank-gyuto","title":"HAP40 pulverisert høyhastighets stålblademne Chef Gyuto 170 mm ukantet","description":"\u003cdiv\u003e La oss prøve å feste bladet på HAP40 pulverisert høyhastighetsstål.\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e Hitachi metallverktøy produserer HAP40 stål og det inneholder rikelige mengder harde elementer som W (wolfram), Mo(molybden), V(Vanadium) \u0026amp; Co(Kobolt) Vi varmebehandlet dette stålet for optimal ytelse ved 65 HRC og du vil finne dette bladet vil holde eggen utrolig lenge.\u003cbr\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e -- Merk --\u003c\/div\u003e\n\n \u003cdiv\u003eDette bladet må festes til bladet. *anbefaler bruk av ingeniørfiler, diamantbryne eller sliper for å feste en første kant.\u003c\/div\u003e\n\n\u003cdiv\u003e Siden basisbladdelen \u003cspan\u003eog tangen\u003c\/span\u003e er laget av SUS405 mykt rustfritt stål, kan du lage et hull med håndtak og skjæring, sliping.\u003c\/div\u003e\n\n\u003cdiv\u003e Og herding-behandling 560-580 ℃ av dette bladet, kan du slipe med kvern.\u003c\/div\u003e\n\n\u003cdiv\u003e Hvis du ønsker å smi igjen, vennligst smi ved en temperatur på 800-900°C\u003c\/div\u003e\n\n\u003cdiv\u003e *Det er oksidfilm og rust. Vi sender den olje et blad. \u003cbr\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n\u003cspan data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n\u003cspan data-mce-fragment=\"1\"\u003e- forsiktig ved bruk -\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e \u003cspan data-mce-fragment=\"1\"\u003eDette knivbladet må festes til bladet selv. For å gjøre emnet tilgjengelig, må du pusse hele overflaten ca. 0,1 til 0,2 mm og feste et skjæreblad, fordi utlegget er oksidfilm, rust. Vi er ikke ansvarlige for arbeidet ditt.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e -- Størrelse -- ca \u003cbr\u003eGyuto kniv 170mm, Total lengde 245mm, Bladbredde 42mm, Bladtykkelse 1,8mm, 97g, Tang lengde 70mm, Tang bredde 20mm, ca.\u003cbr\u003e\u003cbr\u003e -- Materiale --\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n\u003cdiv\u003e *Klad: Kjerne: HAP40 pulverisert høyhastighetsstål, klemt inn av SUS405 mykt rustfritt stål\u003cbr\u003e kjernebladdel bredde 15 mm fra skjærekant\u003cbr\u003e * varmebehandlet: herdetemperatur 1200 ℃, tempereringsbehandling 560-580 ℃\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e *HRC 65\u003c\/div\u003e\n\n\u003cdiv\u003e *Håndtak: ingen\u003c\/div\u003e\n\n\u003cdiv\u003e *Merk: Det er noen bittesmå sprekker, slacks og en liten buet. den er ikke defekt.\u003c\/div\u003e\n\n\u003cdiv\u003e *Laget i Japan\u003c\/div\u003e\n\n\u003cdiv\u003e *Prisen er inkludert kniv \/ ukantet, upolert\u003cbr\u003e\u003cbr\u003e \u003cspan style=\"color: #ff0000;\" data-mce-style=\"color: #ff0000;\"\u003e*Denne kniven ble varmebehandlet, du kan bruke den etter festet skjærekant.\u003cbr\u003e\u003c\/span\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n\u003cdiv\u003e \u003cspan style=\"color: #ff0000;\" data-mce-style=\"color: #ff0000;\"\u003e*Merk: Emnet har rust- og oksidfilm på det ytre laget. For å gjøre tilgjengelig av emnet trenger å slipe alle ansikt ca 0,1 til 0,2 mm.\u003cbr\u003e\u003c\/span\u003e \u003cbr\u003e\u003ca title=\"Hvordan lage et festet blad av HAP 40 blademner\" href=\"https:\/\/ibukiblade.com\/pages\/how-to-make-an-attached-blade-of-hap-40-blade-blanks\" target=\"_blank\"\u003e\u003cstrong\u003eHvordan lage et festet blad av HAP 40 blademner\u003c\/strong\u003e\u003c\/a\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e","brand":"ibuki blade blanks","offers":[{"title":"Default Title","offer_id":18238468915257,"sku":"","price":53.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0114\/1076\/7929\/products\/IMG_2250.JPG?v=1581035568"},{"product_id":"kosuke-muneishi-hand-forged-blank-blade-blue-2-steel-funayuki-gyuto-knife-185mm","title":"Kosuke Muneishi Håndsmidd blankt blad Blå #2 stål Kurouchi Funayuki Gyuto kniv 185 mm","description":"\u003cp\u003e \u003cspan style=\"font-weight: 400;\"\u003eVed å bruke yasuki hagane blått #2 stål og herdingsmetoden som tar over fra førstegenerasjonshodet, gir høykvalitets stabiliseringer som resulterer i høyere HRC 64-65 hardhet.\u003c\/span\u003e\u003c\/p\u003e\n\n -- Varedetalj -- ca størrelse og vekt\u003cbr\u003e Funayuki Gyuto kniv \u003cbr\u003eBladlengde 182 mm, Total lengde 285 mm, Bladbredde 46 mm, Bladtykkelse 1,5 til 3 mm \/ Tanglengde 95 mm, Tangbredde 13 mm, Tangtykkelse 1,5 til 3,5 mm, 115g\u003cbr\u003e\u003cbr\u003e -- Materiale --\u003cbr\u003e *Klad: blått 2 stål, base: mykt jern, dobbeltkantet *varmebehandlet og skarpkantet blad\u003cbr\u003e *HRC: 64-65\u003cbr\u003e *Svartsmed, Kosuke Muneishi\u003cbr\u003e *Konstruksjon: San Mai, håndsmidd\u003cbr\u003e\u003cbr\u003e Merk: Det er litt rust og sprekker på karosseristålet og tangdelen, den er ikke defekt. Japansk tradisjonell Kurouchi-finish.\u003cbr\u003e *ca størrelse og vekt\u003cbr\u003e En helt ny, laget i Japan\u003cbr\u003e *Prisen er inkludert kniv\u003cbr\u003e \u003cspan data-mce-fragment=\"1\"\u003e*Det graverte merket kan endres uten varsel.\u003c\/span\u003e \u003cbr\u003e\u003cbr\u003e\u003cimg alt=\"Kosukemuneishiknife\" src=\"\/\/cdn.shopify.com\/s\/files\/1\/0114\/1076\/7929\/files\/kosukemuneishi.jpg?v=1553655418\"\u003e\u003cbr\u003e \u003cspan style=\"font-weight: 400;\"\u003e\u003cspan style=\"font-weight: 400;\"\u003eOm Kosuke Muneishi Håndsmidd kniv\u003cbr\u003e\u003c\/span\u003e\u003c\/span\u003e\n \u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eTosa i Kochi prefektur har vært kjent som et av knivproduserende områder i Japan. På grunn av en temperert og høy nedbør, var det en stor mengde høykvalitets ved. Så kniver har blitt produsert for operatører av skogbruk, og det var også etterspurt etter busho, militære befal i Sengoku-perioden. Det sies at her var 399 smed i Tosa i 1590 ifølge en gammel inspeksjonsprotokoll på den tiden.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan style=\"font-weight: 400;\"\u003eSelv om prosedyren for kniv endres til mekanisering i produksjonen med tiden, produseres den fortsatt for hånd med tradisjonelle teknikker.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e Muneishi-kniven ble etablert i 1955, Mr. Hirotaka Muneishi, andregenerasjonshodet, produserer kniver for å hugge ned skog som Hatchet-kniv og Mr. Kosuke Muneishi, tredjegenerasjonshodet, smir kjøkkenkniver.Mr. Muneishi utfører herding, smiing, hamring og knivkanting for hånd.\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan style=\"font-weight: 400;\"\u003e\u003cimg alt=\"kosukemuneishisteel\" src=\"\/\/cdn.shopify.com\/s\/files\/1\/0114\/1076\/7929\/files\/a600IMG_8508.jpg?v=1553655473\"\u003e\u003c\/span\u003e \u003cbr\u003e* et lite stål nederst, etter smiing på toppen\u003cbr\u003e Mr. Kosuke Muneishi produserer kniver med oppmerksomhet til Kurouchi, som vises ved temperering, slik at brukerne kan føle jernet selv.\u003cbr\u003e\u003cbr\u003e \u003cspan style=\"font-weight: 400;\"\u003eBruker luftpressende hammer for tykt blad. Det er en sjelden stor maskin. \u003cbr\u003e\u003cimg alt=\"muneishiair\" src=\"\/\/cdn.shopify.com\/s\/files\/1\/0114\/1076\/7929\/files\/a600IMG_8524.jpg?v=1553655526\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan style=\"font-weight: 400;\"\u003eBruk av hovedsakelig blått 2-stål og herdingsmetoden som tar over fra førstegenerasjonshodet gir høykvalitets stabiliseringer som resulterer i større HRC 64-65 hardhet.\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan style=\"font-weight: 400;\"\u003e*Kun Deba- og Hatchet-kniven produseres ved smiesveising, Kosikitanzo, som produserer fra smiing av jern og stål opp til bladkanting for hånd. Andre er produsert ved å inneholde bladmateriale. \u003cbr\u003e\u003ciframe height=\"337\" width=\"600\" src=\"https:\/\/player.vimeo.com\/video\/326523830\" allowfullscreen=\"\" mozallowfullscreen=\"\" webkitallowfullscreen=\"\" frameborder=\"0\"\u003e\u003c\/iframe\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"ibuki blade blanks","offers":[{"title":"Default Title","offer_id":19003316600889,"sku":"","price":108.8,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0114\/1076\/7929\/products\/IMG_1186.jpg?v=1663299145"},{"product_id":"kosuke-muneishi-hand-forged-blank-blade-blue-2-steel-kiritsuke-gyuto-knife-215mm","title":"Kosuke Muneishi Håndsmidd blankt blad Blå #2 stål Kurouchi Kiritsuke Gyuto kniv 215 mm","description":"\u003cp\u003e \u003cspan style=\"font-weight: 400;\"\u003eVed å bruke yasuki hagane blått #2 stål og herdingsmetoden som tar over fra førstegenerasjonshodet, gir høykvalitets stabiliseringer som resulterer i høyere HRC 64-65 hardhet.\u003c\/span\u003e\u003c\/p\u003e\n\n -- Varedetalj -- ca størrelse og vekt\u003cbr\u003e Kiritsuke Gyuto kniv\u003cbr\u003e Bladlengde 215 mm, Total lengde 310 mm, Bladbredde 46 mm, Bladtykkelse 2,0 til 3,3 mm \/ Tanglengde 98 mm, Tangbredde 5 til 14 mm, Tangtykkelse 2,0 til 3,5 mm, 156g\u003cbr\u003e\u003cbr\u003e -- Materiale --\u003cbr\u003e *Klad: blått 2 stål, base: mykt jern, dobbeltkantet *varmebehandlet og skarpkantet blad\u003cbr\u003e *HRC: 64-65\u003cbr\u003e *Svartsmed, Kosuke Muneishi\u003cbr\u003e *Konstruksjon: San Mai, håndsmidd\u003cbr\u003e \u003cbr\u003eMerk: Det er litt rust og sprekker på karosseristålet og tangdelen, den er ikke defekt. Japansk tradisjonell Kurouchi-finish.\u003cbr\u003e *ca størrelse og vekt\u003cbr\u003e En helt ny, laget i Japan\u003cbr\u003e *Prisen er inkludert kniv\u003cbr\u003e \u003cspan data-mce-fragment=\"1\"\u003e*Det graverte merket kan endres uten varsel.\u003c\/span\u003e \u003cbr\u003e\u003cbr\u003e\u003cimg alt=\"Kosukemuneishiknife\" src=\"\/\/cdn.shopify.com\/s\/files\/1\/0114\/1076\/7929\/files\/kosukemuneishi.jpg?v=1553655418\"\u003e\u003cbr\u003e \u003cspan style=\"font-weight: 400;\"\u003e\u003cspan style=\"font-weight: 400;\"\u003eOm Kosuke Muneishi Håndsmidd kniv\u003cbr\u003e\u003c\/span\u003e\u003c\/span\u003e\n\u003cp\u003e \u003cspan style=\"font-weight: 400;\"\u003eTosa i Kochi prefektur har vært kjent som et av knivproduserende områder i Japan. På grunn av en temperert og høy nedbør, var det en stor mengde høykvalitets ved. Så kniver har blitt produsert for operatører av skogbruk, og det var også etterspurt etter busho, militære befal i Sengoku-perioden. Det sies at her var 399 smed i Tosa i 1590 ifølge en gammel inspeksjonsprotokoll på den tiden.\u003c\/span\u003e\u003c\/p\u003e\n\n \u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eSelv om prosedyren for kniv endres til mekanisering i produksjonen med tiden, produseres den fortsatt for hånd med tradisjonelle teknikker.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e Muneishi-kniven ble etablert i 1955, Mr. Hirotaka Muneishi, andregenerasjonshodet, produserer kniver for å hugge ned skog som Hatchet-kniv og Mr. Kosuke Muneishi, tredjegenerasjonshodet, smir kjøkkenkniver.Mr. Muneishi utfører herding, smiing, hamring og knivkanting for hånd.\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan style=\"font-weight: 400;\"\u003e\u003cimg alt=\"kosukemuneishisteel\" src=\"\/\/cdn.shopify.com\/s\/files\/1\/0114\/1076\/7929\/files\/a600IMG_8508.jpg?v=1553655473\"\u003e\u003cbr\u003e * et lite stål nederst, etter smiing på toppen\u003cbr\u003e\u003c\/span\u003e Mr. Kosuke Muneishi produserer kniver med oppmerksomhet til Kurouchi, som vises ved temperering, slik at brukerne kan føle jernet selv.\u003cbr\u003e\u003cbr\u003e \u003cspan style=\"font-weight: 400;\"\u003eBruker luftpressende hammer for tykt blad. Det er en sjelden stor maskin. \u003cbr\u003e\u003cimg alt=\"muneishiair\" src=\"\/\/cdn.shopify.com\/s\/files\/1\/0114\/1076\/7929\/files\/a600IMG_8524.jpg?v=1553655526\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan style=\"font-weight: 400;\"\u003eBruk av hovedsakelig blått 2-stål og herdingsmetoden som tar over fra førstegenerasjonshodet gir høykvalitets stabiliseringer som resulterer i større HRC 64-65 hardhet.\u003c\/span\u003e \u003cbr\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003e*Kun Deba- og Hatchet-kniven produseres ved smiesveising, Kosikitanzo, som produserer fra smiing av jern og stål opp til bladkanting for hånd. Andre er produsert ved å inneholde bladmateriale. \u003cbr\u003e\u003ciframe height=\"337\" width=\"600\" src=\"https:\/\/player.vimeo.com\/video\/326523830\" allowfullscreen=\"\" mozallowfullscreen=\"\" webkitallowfullscreen=\"\" frameborder=\"0\"\u003e\u003c\/iframe\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"ibuki blade blanks","offers":[{"title":"Default Title","offer_id":19373365919801,"sku":"","price":129.8,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0114\/1076\/7929\/products\/IMG_1190.jpg?v=1663299215"},{"product_id":"kosuke-muneishi-hand-forged-blank-blade-blue-2-steel-kurouchi-kiritsuke-gyuto-knife-185mm","title":"Kosuke Muneishi Håndsmidd blankt blad Blå #2 stål Kurouchi Kiritsuke Gyuto kniv 185 mm","description":"\u003cp\u003e \u003cspan style=\"font-weight: 400;\"\u003eVed å bruke yasuki hagane blått #2 stål og herdingsmetoden som tar over fra førstegenerasjonshodet, gir høykvalitets stabiliseringer som resulterer i høyere HRC 64-65 hardhet.\u003c\/span\u003e\u003c\/p\u003e\n\n -- Varedetalj -- ca størrelse og vekt\u003cbr\u003e Kiritsuke Gyuto kniv\u003cbr\u003e Bladlengde 183 mm, Total lengde 280 mm, Bladbredde 46 mm, Bladtykkelse 2,0 til 3,3 mm \/ Tanglengde 98 mm, Tangbredde 5 til 13 mm, Tangtykkelse 2,0 til 3,5 mm, 124g\u003cbr\u003e\u003cbr\u003e -- Materiale --\u003cbr\u003e *Klad: blått 2 stål, base: mykt jern, dobbeltkantet *varmebehandlet og skarpkantet blad\u003cbr\u003e *HRC: 64-65\u003cbr\u003e *Svartsmed, Kosuke Muneishi\u003cbr\u003e *Konstruksjon: San Mai, håndsmidd\u003cbr\u003e \u003cbr\u003eMerk: Det er litt rust og sprekker på karosseristålet og tangdelen, den er ikke defekt. Japansk tradisjonell Kurouchi-finish.\u003cbr\u003e *ca størrelse og vekt\u003cbr\u003e En helt ny, laget i Japan\u003cbr\u003e *Prisen er inkludert kniv \u003cbr\u003e\u003cbr\u003e\u003cimg alt=\"Kosukemuneishiknife\" src=\"\/\/cdn.shopify.com\/s\/files\/1\/0114\/1076\/7929\/files\/kosukemuneishi.jpg?v=1553655418\"\u003e\u003cbr\u003e \u003cspan style=\"font-weight: 400;\"\u003e\u003cspan style=\"font-weight: 400;\"\u003eOm Kosuke Muneishi Håndsmidd kniv\u003cbr\u003e\u003c\/span\u003e\u003c\/span\u003e\n\u003cp\u003e \u003cspan style=\"font-weight: 400;\"\u003eTosa i Kochi prefektur har vært kjent som et av knivproduserende områder i Japan. På grunn av en temperert og høy nedbør, var det en stor mengde høykvalitets ved. Så kniver har blitt produsert for operatører av skogbruk, og det var også etterspurt etter busho, militære befal i Sengoku-perioden. Det sies at her var 399 smed i Tosa i 1590 ifølge en gammel inspeksjonsprotokoll på den tiden.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan style=\"font-weight: 400;\"\u003eSelv om prosedyren for kniv endres til mekanisering i produksjonen med tiden, produseres den fortsatt for hånd med tradisjonelle teknikker.\u003c\/span\u003e\u003c\/p\u003e\n\n \u003cp\u003eMuneishi-kniven ble etablert i 1955, Mr. Hirotaka Muneishi, andregenerasjonshodet, produserer kniver for å hugge ned skog som Hatchet-kniv og Mr. Kosuke Muneishi, tredjegenerasjonshodet, smir kjøkkenkniver.Mr. Muneishi utfører herding, smiing, hamring og knivkanting for hånd.\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan style=\"font-weight: 400;\"\u003e\u003cimg alt=\"kosukemuneishisteel\" src=\"\/\/cdn.shopify.com\/s\/files\/1\/0114\/1076\/7929\/files\/a600IMG_8508.jpg?v=1553655473\"\u003e\u003cbr\u003e * et lite stål nederst, etter smiing på toppen\u003cbr\u003e\u003c\/span\u003e Mr. Kosuke Muneishi produserer kniver med oppmerksomhet til Kurouchi, som vises ved temperering, slik at brukerne kan føle jernet selv.\u003cbr\u003e\u003cbr\u003e \u003cspan style=\"font-weight: 400;\"\u003eBruker luftpressende hammer for tykt blad. Det er en sjelden stor maskin. \u003cbr\u003e\u003cimg alt=\"muneishiair\" src=\"\/\/cdn.shopify.com\/s\/files\/1\/0114\/1076\/7929\/files\/a600IMG_8524.jpg?v=1553655526\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan style=\"font-weight: 400;\"\u003eBruk av hovedsakelig blått 2-stål og herdingsmetoden som tar over fra førstegenerasjonshodet gir høykvalitets stabiliseringer som resulterer i større HRC 64-65 hardhet.\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\n \u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003e*Kun Deba- og Hatchet-kniven produseres ved smiesveising, Kosikitanzo, som produserer fra smiing av jern og stål opp til bladkanting for hånd. Andre er produsert ved å inneholde bladmateriale. \u003cbr\u003e\u003ciframe height=\"337\" width=\"600\" src=\"https:\/\/player.vimeo.com\/video\/326523830\" allowfullscreen=\"\" mozallowfullscreen=\"\" webkitallowfullscreen=\"\" frameborder=\"0\"\u003e\u003c\/iframe\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"ibuki blade blanks","offers":[{"title":"Default Title","offer_id":19373385351225,"sku":"","price":109.8,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0114\/1076\/7929\/products\/IMG_1657_dde43dba-b694-4a8b-b66c-eaf447cd1e8d.jpg?v=1705887505"},{"product_id":"kisuke-manaka-blank-blade-blue-2-steel-kasumi-gyuto-knife-190mm","title":"Kisuke Manaka blankt blad Blå #2 stål Håndsmidd kasumi-hamret Chef Gyuto kniv 190 mm","description":"\u003cp\u003e \u003cspan style=\"font-weight: 400;\"\u003eKisuke - produktfremstillingen med sjeldne teknikker utviklet av Kisuke Manaka. Den har et unikt hamret merke og ekstra skarphet.\u003c\/span\u003e Denne kniven ble smidd på tradisjonell måte: smed Kisuke Manaka, dens styrke ble økt til en hardhet satt til HRC 62 til 63.\u003cbr\u003e\u003cbr\u003e -- Varedetalj -- ca størrelse og vekt \u003cbr\u003eKokken Gyuto kniv\u003cbr\u003e Bladlengde 190 mm, Skjærekantlengde 185 mm, Total lengde 270 mm, Bladbredde 46 mm, Bladtykkelse 1,6 til 3,2 mm \/ Tanglengde 75 mm, Tangbredde 7,0 til 12 mm, Tangtykkelse 1 til 4,5 mm, 110 g\u003cbr\u003e\u003cbr\u003e -- Materiale --\u003cbr\u003e *Klad: Yasuki Aogami Blue #2 stål, base: mykt jern, dobbeltkantet\u003cbr\u003e *Kurochi hamret og Kasumi polert finish\u003cbr\u003e *varmebehandlet og skarpkantet blad\u003cbr\u003e *Svartsmed, \u003ca title=\"Kisuke Manaka Black smith\" href=\"https:\/\/ibukiblade.com\/blogs\/custom-knife-making\/kisuke-manaka\" target=\"_blank\"\u003eKisuke Manaka\u003c\/a\u003e\u003cbr\u003e *Konstruksjon: Warikomi Sanmai, håndsmidd på tradisjonell måte\u003cbr\u003e Merk: Det er litt rust og sprekker på karosseristålet og tangdelen, den er ikke defekt. Japansk tradisjonell Kurouchi-finish.\u003cbr\u003e *ca størrelse og vekt\u003cbr\u003e En helt ny, laget i Japan\u003cbr\u003e *Prisen er inkludert kniv \u003c\/p\u003e\n\n\u003cp\u003e\u003ciframe height=\"360\" width=\"640\" src=\"https:\/\/player.vimeo.com\/video\/348749653\" allowfullscreen=\"\" allow=\"autoplay; fullscreen\" frameborder=\"0\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cstrong\u003eKisuke Manaka: En unik og sjelden smed som oppnådde Tansetsu av rustfritt stål (japanske tradisjonelle teknikker for å lage kniver fra smiesveising)\u003c\/strong\u003e\u003cbr\u003e \u003cbr\u003eSiden etableringen i 1872 har Manaka Hamono, en historisk smed, laget japansk sverd. For å tilfredsstille behovene i dagens tidsalder, har bladet som brukes i dagliglivet som kjøkkenkniver og jordbruksverktøy blitt laget siden fjerde generasjon startet. Manaka Hamono har vært innstilt på å bevare den eldgamle måten fra smiesveising til vannkjøling uten bruk av praktiske materialer. Selv om det sies at det knapt er mulig å sveise rustfritt, lyktes den femte Keisuke Manaka, en av få smed som har ferdigheter som forårsaker overmenneskelig bragd.\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e *Generelt er sveising av forskjellige typer rustfritt stål ekstremt vanskelig eller umulig. Smiesveising kan gjøres under maskinstyringssystem i en høytemperaturovn, siden smeltetemperaturen er veldig høy. Videre er temperaturområdet som en smed kan operere innenfor begrenset.\u003cbr\u003e \u003cbr\u003eVed å forske på og utvikle metaller, ha tradisjonelle fasiliteter og et mirakel av ferdigheter, klarte han å sveise forskjellige typer rustfritt stål for hånd. Han lager også spesialtilpassede kniver og skafter for vestlige kokkekniver, og utfører nesten alle prosesser innen smeding for hånd, fra den eldgamle japanske måten å smi på (prosessen med lagdeling av rustfritt stål), produksjon av bladet, sliping, opp til festingen av håndtak.\u003cbr\u003e\u003cbr\u003e Du kan nyte disse høykvalitetsproduktene med hele hans hjerte og sjel som aldri kan føle det gjennom masseproduksjonsprodukter.\u003c\/p\u003e","brand":"ibuki blade blanks","offers":[{"title":"Default Title","offer_id":19628821577785,"sku":"","price":196.4,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0114\/1076\/7929\/products\/aIMG_9467.jpg?v=1563520100"},{"product_id":"kosuke-muneishi-hand-forged-blank-blade-blue-2-steel-kurouchi-gyuto-knife-210mm","title":"Kosuke Muneishi Håndsmidd blankt blad Blå #2 stål Kurouchi Gyuto kniv 210 mm","description":"\u003cp\u003e \u003cspan style=\"font-weight: 400;\"\u003eVed å bruke yasuki hagane blått #2 stål og herdingsmetoden som tar over fra førstegenerasjonshodet, gir høykvalitets stabiliseringer som resulterer i høyere HRC 64-65 hardhet.\u003c\/span\u003e\u003c\/p\u003e\n\n -- Varedetalj -- ca størrelse og vekt\u003cbr\u003e Gyuto kniv\u003cbr\u003e Bladlengde 210 mm, Total lengde 303 mm, Bladbredde 23 til 44 mm, Bladtykkelse 1,2 til 3,2 mm \/ Tanglengde 90 mm, Tangbredde 3 til 12 mm, Tangtykkelse 1,5 til 3,5 mm, 125g\u003cbr\u003e\u003cbr\u003e -- Materiale -- \u003cbr\u003e*Klad: blått 2 stål, base: mykt jern, dobbeltkantet *varmebehandlet og skarpkantet blad\u003cbr\u003e *HRC: 64-65\u003cbr\u003e *Svartsmed, Kosuke Muneishi\u003cbr\u003e *Konstruksjon: San Mai, håndsmidd\u003cbr\u003e\u003cbr\u003e Merk: Det er litt rust og sprekker på karosseristålet og tangdelen, den er ikke defekt. Japansk tradisjonell Kurouchi-finish.\u003cbr\u003e *ca størrelse og vekt\u003cbr\u003e En helt ny, laget i Japan\u003cbr\u003e *Prisen er inkludert kniv\u003cbr\u003e \u003cspan data-mce-fragment=\"1\"\u003e*Det graverte merket kan endres uten varsel.\u003c\/span\u003e \u003cbr data-mce-fragment=\"1\"\u003e\u003cbr\u003e\u003cbr\u003e\u003cimg src=\"\/\/cdn.shopify.com\/s\/files\/1\/0114\/1076\/7929\/files\/kosukemuneishi.jpg?v=1553655418\" alt=\"Kosukemuneishiknife\"\u003e\u003cbr\u003e \u003cspan style=\"font-weight: 400;\"\u003e\u003cspan style=\"font-weight: 400;\"\u003eOm Kosuke Muneishi Håndsmidd kniv\u003cbr\u003e\u003c\/span\u003e\u003c\/span\u003e\n\u003cp\u003e \u003cspan style=\"font-weight: 400;\"\u003eTosa i Kochi prefektur har vært kjent som et av knivproduserende områder i Japan. På grunn av en temperert og høy nedbør, var det en stor mengde høykvalitets ved. Så kniver har blitt produsert for operatører av skogbruk, og det var også etterspurt etter busho, militære befal i Sengoku-perioden. Det sies at her var 399 smed i Tosa i 1590 ifølge en gammel inspeksjonsprotokoll på den tiden.\u003c\/span\u003e\u003c\/p\u003e\n\n \u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eSelv om prosedyren for kniv endres til mekanisering i produksjonen med tiden, produseres den fortsatt for hånd med tradisjonelle teknikker.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e Muneishi-kniven ble etablert i 1955, Mr. Hirotaka Muneishi, andregenerasjonshodet, produserer kniver for å hugge ned skog som Hatchet-kniv og Mr. Kosuke Muneishi, tredjegenerasjonshodet, smir kjøkkenkniver.Mr. Muneishi utfører herding, smiing, hamring og knivkanting for hånd.\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan style=\"font-weight: 400;\"\u003e\u003cimg src=\"\/\/cdn.shopify.com\/s\/files\/1\/0114\/1076\/7929\/files\/a600IMG_8508.jpg?v=1553655473\" alt=\"kosukemuneishisteel\"\u003e\u003cbr\u003e * et lite stål nederst, etter smiing på toppen\u003cbr\u003e\u003c\/span\u003e Mr. Kosuke Muneishi produserer kniver med oppmerksomhet til Kurouchi, som vises ved temperering, slik at brukerne kan føle jernet selv.\u003cbr\u003e\u003cbr\u003e \u003cspan style=\"font-weight: 400;\"\u003eBruker luftpressende hammer for tykt blad. Det er en sjelden stor maskin. \u003cbr\u003e\u003cimg src=\"\/\/cdn.shopify.com\/s\/files\/1\/0114\/1076\/7929\/files\/a600IMG_8524.jpg?v=1553655526\" alt=\"muneishiair\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan style=\"font-weight: 400;\"\u003eBruk av hovedsakelig blått 2-stål og herdingsmetoden som tar over fra førstegenerasjonshodet gir høykvalitets stabiliseringer som resulterer i større HRC 64-65 hardhet.\u003c\/span\u003e \u003cbr\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003e*Kun Deba- og Hatchet-kniven produseres ved smiesveising, Kosikitanzo, som produserer fra smiing av jern og stål opp til bladkanting for hånd. Andre er produsert ved å inneholde bladmateriale. \u003cbr\u003e\u003ciframe src=\"https:\/\/player.vimeo.com\/video\/326523830\" width=\"600\" height=\"337\" frameborder=\"0\" webkitallowfullscreen=\"\" mozallowfullscreen=\"\" allowfullscreen=\"\"\u003e\u003c\/iframe\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"ibuki blade blanks","offers":[{"title":"Default Title","offer_id":31092235239466,"sku":"","price":126.8,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0114\/1076\/7929\/products\/IMG_0756_51b8965b-7002-4eee-88c8-222fb262ce66.jpg?v=1649825231"},{"product_id":"blank-blade-forged-blue-1-steel-kurouchi-tosa-chef-knife-165mm","title":"ibuki tanzo blankt blad smidd blå #1 stål Kurouchi Tosa kokkkniv 165 mm","description":"\u003cp\u003e \u003cspan\u003eDette er et spesielt skarpt og hardt japansk knivblad av høy klasse, som bruker kjerneblad blå-1 stål fra Yasuki hagane, som er kjent for å være den beste stålkvaliteten for kniver. Aogami Blue -1steel er legert stål med W og Cr, for å forbedre varmebehandlingsegenskaper og slitestyrke. Denne kniven har japansk tradisjonell form til alle formål i Tosa, Japan-området.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan\u003e-- Varedetalj -- ca størrelse og vekt\u003c\/span\u003e\u003cbr\u003e \u003cspan\u003eTosa chef dobbelegget kniv\u003c\/span\u003e\u003cbr\u003e \u003cspan\u003eBladlengde 165 mm, Total lengde 257 mm, Bladbredde 39 mm, Bladtykkelse 1,7 til 3,0 mm,\u003c\/span\u003e\u003cbr\u003e \u003cspan\u003eTanglengde 85 mm, Tangbredde 11 mm, Tangtykkelse 3,5 mm, 98g\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e \u003cspan\u003e-- Materiale --\u003c\/span\u003e\u003cbr\u003e \u003cspan\u003e*Klad: blått 1 stål, base: mykt jern, dobbeltkantet *varmebehandlet og skarpkantet blad\u003c\/span\u003e\u003cbr\u003e \u003cspan\u003e*Svart smed, Tadayoshi Tokaji\u003c\/span\u003e\u003cbr\u003e \u003cspan\u003e*Konstruksjon: San Mai, håndsmidd på tradisjonell måte\u003c\/span\u003e \u003cbr\u003e\u003cspan\u003eMerk: Det er litt rust og sprekker på karosseristålet og tangdelen, den er ikke defekt. Japansk tradisjonell Kurouchi-finish.\u003c\/span\u003e\u003cbr\u003e \u003cspan\u003e*ca størrelse og vekt\u003c\/span\u003e\u003cbr\u003e \u003cspan\u003eEn helt ny, laget i Japan\u003c\/span\u003e\u003cbr\u003e \u003cspan\u003e*Prisen er inkludert kniv\u003cbr\u003e\u003cbr\u003e Salgsrabattmerknad: Tanndelen av dette knivemnet var grovbehandlet. Det er ikke plant eller flatt eller symmetrisk i noen tilfeller. Du kan imidlertid omforme med fil, hammer eller skrustikke, fordi tangmaterialet er mykt jern. \u003cbr\u003e\u003cbr\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0114\/1076\/7929\/files\/IMG_9777_600x600.jpg?v=1568772628\" alt=\"smidd japansk knivemne\"\u003e\u003cbr\u003e \u003cb\u003eVær spesielt oppmerksom på tyngdepunktet\u003c\/b\u003e\u003cbr\u003e Ved å lage en tykkelse nær håndtaket, ligger tyngdepunktet nær brukerens hånd. Dette gir kniven en god balanse, og den er utformet på en måte at den er en fryd å holde.\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"ibuki blade blanks","offers":[{"title":"Default Title","offer_id":31107958997034,"sku":"","price":64.65,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0114\/1076\/7929\/products\/IMG_0107.jpg?v=1713759192"},{"product_id":"kosuke-muneishi-hand-forged-blank-blade-blue-2-steel-clad-stainless","title":"Kosuke Muneishi Håndsmidd blankt blad Blå #2 stålkledd rustfri Gyuto kniv 185 mm","description":"\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eVed å bruke yasuki hagane blått #2 stål \u003cspan\u003eklemt mellom SUS Stainless\u003c\/span\u003e og tempereringsmetoden som tar over fra førstegenerasjonshodet, får du høykvalitets stabiliseringer som resulterer i høyere HRC 64-65 hardhet. \u003cspan\u003eBarberkant og korrosjonsbestandig stål.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\n -- Varedetalj -- ca størrelse og vekt\u003cbr\u003e Funayuki Gyuto kniv 185mm\u003cbr\u003e Skjærekantlengde 182 mm, Total lengde 275 mm, Bladbredde 47 mm, Bladtykkelse 1,2 til 3 mm \/ Tanglengde 90 mm, Tangbredde 12 mm, Tangtykkelse 1,5 til 3,0 mm, 98g\u003cbr\u003e\u003cbr\u003e -- Materiale --\u003cbr\u003e *Klad: Blå 2 stål, \u003cspan\u003ebase:\u003c\/span\u003e \u003cspan\u003eSUS rustfritt stål\u003c\/span\u003e , dobbeltkantet *varmebehandlet og skarpkantet blad\u003cbr\u003e *HRC: 64-65\u003cbr\u003e *Svartsmed, Kosuke Muneishi\u003cbr\u003e *Konstruksjon: San Mai, håndsmidd\u003cbr\u003e\u003cbr\u003e \u003cspan\u003eMerk: Bladet med polert finish har en liten ripelinje på bladet.\u003c\/span\u003e\u003cbr\u003e *ca størrelse og vekt\u003cbr\u003e En helt ny, laget i Japan\u003cbr\u003e *Prisen er inkludert kniv\u003cbr\u003e \u003cspan data-mce-fragment=\"1\"\u003e*Det graverte merket kan endres uten varsel.\u003c\/span\u003e \u003cbr\u003e\u003cbr\u003e\u003cimg alt=\"Kosukemuneishiknife\" src=\"\/\/cdn.shopify.com\/s\/files\/1\/0114\/1076\/7929\/files\/kosukemuneishi.jpg?v=1553655418\"\u003e \u003cbr\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003cspan style=\"font-weight: 400;\"\u003eOm Kosuke Muneishi Håndsmidd kniv\u003cbr\u003e\u003c\/span\u003e\u003c\/span\u003e\n\u003cp\u003e \u003cspan style=\"font-weight: 400;\"\u003eTosa i Kochi prefektur har vært kjent som et av knivproduserende områder i Japan. På grunn av en temperert og høy nedbør, var det en stor mengde høykvalitets ved. Så kniver har blitt produsert for operatører av skogbruk, og det var også etterspurt etter busho, militære befal i Sengoku-perioden. Det sies at her var 399 smed i Tosa i 1590 ifølge en gammel inspeksjonsprotokoll på den tiden.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan style=\"font-weight: 400;\"\u003eSelv om prosedyren for kniv endres til mekanisering i produksjonen med tiden, produseres den fortsatt for hånd med tradisjonelle teknikker.\u003c\/span\u003e\u003c\/p\u003e\n\n \u003cp\u003eMuneishi-kniven ble etablert i 1955, Mr. Hirotaka Muneishi, andregenerasjonshodet, produserer kniver for å hugge ned skog som Hatchet-kniv og Mr. Kosuke Muneishi, tredjegenerasjonshodet, smir kjøkkenkniver.Mr. Muneishi utfører herding, smiing, hamring og knivkanting for hånd.\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan style=\"font-weight: 400;\"\u003e\u003cimg alt=\"kosukemuneishisteel\" src=\"\/\/cdn.shopify.com\/s\/files\/1\/0114\/1076\/7929\/files\/a600IMG_8508.jpg?v=1553655473\"\u003e\u003cbr\u003e * et lite stål nederst, etter smiing på toppen\u003cbr\u003e\u003c\/span\u003e Mr. Kosuke Muneishi produserer kniver med oppmerksomhet til Kurouchi, som vises ved temperering, slik at brukerne kan føle jernet selv.\u003cbr\u003e\u003cbr\u003e \u003cspan style=\"font-weight: 400;\"\u003eBruker luftpressende hammer for tykt blad. Det er en sjelden stor maskin. \u003cbr\u003e\u003cimg alt=\"muneishiair\" src=\"\/\/cdn.shopify.com\/s\/files\/1\/0114\/1076\/7929\/files\/a600IMG_8524.jpg?v=1553655526\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan style=\"font-weight: 400;\"\u003eBruk av hovedsakelig blått 2-stål og herdingsmetoden som tar over fra førstegenerasjonshodet gir høykvalitets stabiliseringer som resulterer i større HRC 64-65 hardhet.\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\n \u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003e*Kun Deba- og Hatchet-kniven produseres ved smiesveising, Kosikitanzo, som produserer fra smiing av jern og stål opp til bladkanting for hånd. Andre er produsert ved å inneholde bladmateriale. \u003cbr\u003e\u003ciframe height=\"337\" width=\"600\" src=\"https:\/\/player.vimeo.com\/video\/326523830\" allowfullscreen=\"\" mozallowfullscreen=\"\" webkitallowfullscreen=\"\" frameborder=\"0\"\u003e\u003c\/iframe\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"ibuki blade blanks","offers":[{"title":"Default Title","offer_id":31395980345386,"sku":"","price":119.8,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0114\/1076\/7929\/products\/IMG_0877.jpg?v=1655259399"},{"product_id":"muneishi-shin-classic-chef-knife-hand-forged-blank-blade-blue-2-steel-clad-stainless-200mm","title":"Kosuke Muneishi Shin klassisk kokkekniv Håndsmidd blankt blad Blå #2 stålkledd rustfritt 200 mm","description":"\u003cdiv\u003e Vi er stolte av å presentere vår nye kjøkkenkniv som er utviklet i samarbeid med Mr. Kosuke Muneishi, en av de beste smedene i Japan. Denne nye velformede kniven har Ago og en unik bladlinje for sin skarphet og gir lett å slipe og utmerket bruk. Han utførte forsiktig håndsmiing og feste et blad.\u003cbr\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e Ved å bruke kledd rustfri kjerne yasuki hagane blått #2 stål og herdingsmetoden som tar over fra førstegenerasjonshodet, gir høykvalitets stabiliseringer som resulterer i større HRC 64-65 hardhet.\u003cbr\u003e\u003cbr\u003e Smuss- og rustbestandig, denne kledde rustfrie kurouchi-finishen er en kniv som er lett å vedlikeholde for en ny tidsalder, blått stål som er topprangert karbonstål er utsatt for rust, så de må pleies kun en skjærekant etter bruk.\u003cbr\u003e \u003cbr\u003eI Japan har det vært antatt at ånd og liv bor med alt i universet siden antikken. Kaji no Kami med smeden vil feste sjelen til bladet. Vi håper bladet vil være nyttig i lang tid for deg. \u003c\/div\u003e\n\n\u003cdiv\u003e\n\n\u003cbr\u003e\u003cimg data-mce-fragment=\"1\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0114\/1076\/7929\/files\/abIMG_0888_1024x1024.jpg?v=1655262360\" alt=\"klassisk kokkekniv blankt blad\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0114\/1076\/7929\/files\/abIMG_0888_1024x1024.jpg?v=1655262360\"\u003e\u003cbr\u003e\n\u003cdiv data-mce-fragment=\"1\"\u003e \u003cstrong\u003e\u003cbr\u003eKniven har et vakkert skjevt blad som et japansk sverd.\u003c\/strong\u003e\n\u003c\/div\u003e\n\n\u003cdiv data-mce-fragment=\"1\"\u003e Denne universalkniven med litt langt blad skjæres i skiver ved å trekke kniven mot Sashimi. Også tilgjengelig for oppskjæring av kjøtt og brød. Du kan også hakke mat ved å bruke kniven med et litt langt skjevt blad med en sving som en pendel. \u003c\/div\u003e\n\n\u003cbr\u003e\u003cimg data-mce-fragment=\"1\" alt=\"Japansk klassisk kokkekniv\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0114\/1076\/7929\/files\/IMG_9777_a94a6310-80b1-4ac4-a5a5-ca3f3fb6cc4a_1024x1024.jpg?v=1655262568\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0114\/1076\/7929\/files\/IMG_9777_a94a6310-80b1-4ac4-a5a5-ca3f3fb6cc4a_1024x1024.jpg?v=1655262568\"\u003e\u003cbr\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003ciframe src=\"https:\/\/player.vimeo.com\/video\/720503319?h=e0fad4bd49\u0026amp;title=0\u0026amp;byline=0\u0026amp;portrait=0\u0026amp;speed=0\u0026amp;badge=0\u0026amp;autopause=0\u0026amp;player_id=0\u0026amp;app_id=58479\" width=\"1920\" height=\"1080\" frameborder=\"0\" allow=\"autoplay; fullscreen; picture-in-picture\" allowfullscreen title=\"Slice Sashimi av Shin klassisk kniv Kosuke Muneishi\"\u003e\u003c\/iframe\u003e\u003cbr\u003e -- Varedetalj -- ca størrelse og vekt\u003cbr\u003e Shin klassisk kokkekniv\u003cbr\u003e Bladlengde 200 mm, Total lengde 295 mm, Bladbredde 45 mm, Bladtykkelse 3,3 til 2,2 mm \/ Tanglengde 85 mm, Tangbredde 13 mm, Tangtykkelse 4,0 til 2,0 mm, 132g\u003cbr\u003e\u003cbr\u003e -- Materiale --\u003cbr\u003e *Klad: Blå 2 stål, \u003cspan\u003ebase:\u003c\/span\u003e \u003cspan\u003eSUS rustfritt stål\u003c\/span\u003e , dobbeltkantet *varmebehandlet og skarpkantet blad\u003cbr\u003e *HRC: 64-65\u003cbr\u003e *Svartsmed, Kosuke Muneishi\u003cbr\u003e *Konstruksjon: San Mai, håndsmidd\u003cbr\u003e \u003cbr\u003e\u003cspan\u003eMerk: Kurouchi-finishblad har en liten ripelinje på bladet.\u003c\/span\u003e\u003cbr\u003e *ca. størrelse og vekt\u003cbr\u003e En helt ny, laget i Japan\u003cbr\u003e *Prisen er inkludert kniv \u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cimg src=\"\/\/cdn.shopify.com\/s\/files\/1\/0114\/1076\/7929\/files\/kosukemuneishi.jpg?v=1553655418\" alt=\"Kosukemuneishiknife\"\u003e\u003cbr\u003e \u003cspan style=\"font-weight: 400;\"\u003e\u003cspan style=\"font-weight: 400;\"\u003eOm Kosuke Muneishi Håndsmidd kniv\u003cbr\u003e\u003c\/span\u003e\u003c\/span\u003e\n\u003cp\u003e \u003cspan style=\"font-weight: 400;\"\u003eTosa i Kochi prefektur har vært kjent som et av knivproduserende områder i Japan. På grunn av en temperert og høy nedbør, var det en stor mengde høykvalitets ved. Så kniver har blitt produsert for operatører av skogbruk, og det var også etterspurt etter busho, militære befal i Sengoku-perioden. Det sies at her var 399 smed i Tosa i 1590 ifølge en gammel inspeksjonsprotokoll på den tiden.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan style=\"font-weight: 400;\"\u003eSelv om prosedyren for kniv endres til mekanisering i produksjonen med tiden, produseres den fortsatt for hånd med tradisjonelle teknikker.\u003c\/span\u003e\u003c\/p\u003e\n\n \u003cp\u003eMuneishi-kniven ble etablert i 1955, Mr. Hirotaka Muneishi, andregenerasjonshodet, produserer kniver for å hugge ned skog som Hatchet-kniv og Mr. Kosuke Muneishi, tredjegenerasjonshodet, smir kjøkkenkniver.Mr. Muneishi utfører herding, smiing, hamring og knivkanting for hånd.\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan style=\"font-weight: 400;\"\u003e\u003cimg src=\"\/\/cdn.shopify.com\/s\/files\/1\/0114\/1076\/7929\/files\/a600IMG_8508.jpg?v=1553655473\" alt=\"kosukemuneishisteel\"\u003e\u003cbr\u003e * et lite stål nederst, etter smiing på toppen\u003cbr\u003e\u003c\/span\u003e Mr. Kosuke Muneishi produserer kniver med oppmerksomhet til Kurouchi, som vises ved temperering, slik at brukerne kan føle jernet selv.\u003cbr\u003e\u003cbr\u003e \u003cspan style=\"font-weight: 400;\"\u003eBruker luftpressende hammer for tykt blad. Det er en sjelden stor maskin. \u003cbr\u003e\u003cimg src=\"\/\/cdn.shopify.com\/s\/files\/1\/0114\/1076\/7929\/files\/a600IMG_8524.jpg?v=1553655526\" alt=\"muneishiair\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan style=\"font-weight: 400;\"\u003eBruk av hovedsakelig blått 2-stål og herdingsmetoden som tar over fra førstegenerasjonshodet gir høykvalitets stabiliseringer som resulterer i større HRC 64-65 hardhet.\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\n \u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003e*Kun Deba- og Hatchet-kniven produseres ved smiesveising, Kosikitanzo, som produserer fra smiing av jern og stål opp til bladkanting for hånd. Andre er produsert ved å inneholde bladmateriale. \u003cbr\u003e\u003ciframe src=\"https:\/\/player.vimeo.com\/video\/326523830\" width=\"600\" height=\"337\" frameborder=\"0\" webkitallowfullscreen=\"\" mozallowfullscreen=\"\" allowfullscreen=\"\"\u003e\u003c\/iframe\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"ibuki blade blanks","offers":[{"title":"Default Title","offer_id":40214933078058,"sku":"","price":107.8,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0114\/1076\/7929\/products\/IMG_0880.jpg?v=1663304471"},{"product_id":"ibuki-aogami-super-blue-steel-strong-hammered-kiritsuke-gyuto-knife-blank-blade-185mm","title":"ibuki Aogami superblått stål sterkt hamret Kiritsuke Gyuto kniv blankt blad 185mm","description":"\u003cp\u003e \u003cspan data-mce-fragment=\"1\"\u003eibuki-serien med førsteklasses kniver for profesjonell bruk er laget av Aogami Super blått stål, noe som resulterer i utmerket skarphet og kantet levetid.\u003c\/span\u003e Det er en sterk håndhamret ny modell i 2023.\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan data-mce-fragment=\"1\"\u003e-- Størrelse -- ca\u003cbr\u003e Bladlengde 185 mm, Bladbredde 34 til 47 mm, Bladtykkelse 1,8 mm, Total lengde 268 mm, 97 g\u003cbr\u003e Tanglengde 72mm, Tangbredde 13mm, Tangtykkelse 1,8 mm\u003cbr\u003e\u003cbr\u003e -- Materiale --\u003cbr\u003e *Klad: Håndsmidd Aogami Superblått stål, klemt inn av rustfritt stål\u003cbr\u003e (dobbeltkantet og finkantet av håndverker)\u003cbr\u003e *varmebehandlet og skarpkantet blad\u003cbr\u003e *Håndtak: ingen\u003cbr\u003e HRC: 62 til 63\u003cbr\u003e *Laget i Japan\u003cbr\u003e *Prisen er inkludert kniv\u003c\/span\u003e\u003c\/p\u003e\n\n \u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e*Merk: blad med kraftig hammerfinish har noen små ripelinjer, bittesmå poleringsflekker, noe rust på bladkroppen.\u003c\/span\u003e\u003c\/p\u003e","brand":"Ibuki","offers":[{"title":"Default Title","offer_id":44768553402679,"sku":"","price":149.8,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0114\/1076\/7929\/files\/IMG_2910.jpg?v=1735868804"},{"product_id":"kosuke-muneishi-hand-forged-blank-blade-blue-2-steel-kurouchi-funayuki-gyuto-knife-185mm-outlet","title":"Kosuke Muneishi Håndsmidd blankt blad Blå #2 stål Kurouchi Funayuki Gyuto kniv 185 mm uttak","description":"\u003cp\u003e \u003cspan style=\"font-weight: 400;\"\u003eVed å bruke yasuki hagane blått #2 stål og herdingsmetoden som tar over fra førstegenerasjonshodet, gir høykvalitets stabiliseringer som resulterer i høyere HRC 64-65 hardhet.\u003cbr\u003e\u003c\/span\u003e \u003cbr\u003e\u003cspan style=\"color: #ff0000;\" data-mce-fragment=\"1\"\u003eMerk: uttaksartikkel\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e \u003cspan style=\"color: #ff0000;\" data-mce-fragment=\"1\"\u003eDet er noen bittesmå sprekker og en ripe på bladkroppen. En annen del er flott finish. Så bladene kan brukes uten problemer.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\n -- Varedetalj -- ca størrelse og vekt\u003cbr\u003e Funayuki Gyuto kniv\u003cbr\u003e Bladlengde 183 mm, Total lengde 285 mm, Bladbredde 46 mm, Bladtykkelse 1,5 til 3 mm \/ Tanglengde 95 mm, Tangbredde 13 mm, Tangtykkelse 1,5 til 3,5 mm, 115g\u003cbr\u003e\u003cbr\u003e -- Materiale --\u003cbr\u003e *Klad: blått 2 stål, base: mykt jern, dobbeltkantet *varmebehandlet og skarpkantet blad\u003cbr\u003e *HRC: 64-65\u003cbr\u003e *Svartsmed, Kosuke Muneishi\u003cbr\u003e *Konstruksjon: San Mai, håndsmidd\u003cbr\u003e\u003cbr\u003e Merk: Det er litt rust og sprekker på karosseristålet og tangdelen, den er ikke defekt. Japansk tradisjonell Kurouchi-finish.\u003cbr\u003e *ca størrelse og vekt\u003cbr\u003e En helt ny, laget i Japan\u003cbr\u003e *Prisen er inkludert kniv\u003cbr\u003e \u003cspan data-mce-fragment=\"1\"\u003e*Det graverte merket kan endres uten varsel.\u003c\/span\u003e \u003cbr\u003e\u003cbr\u003e\u003cimg alt=\"Kosukemuneishiknife\" src=\"\/\/cdn.shopify.com\/s\/files\/1\/0114\/1076\/7929\/files\/kosukemuneishi.jpg?v=1553655418\"\u003e \u003cbr\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003cspan style=\"font-weight: 400;\"\u003eOm Kosuke Muneishi Håndsmidd kniv\u003cbr\u003e\u003c\/span\u003e\u003c\/span\u003e\n\u003cp\u003e \u003cspan style=\"font-weight: 400;\"\u003eTosa i Kochi prefektur har vært kjent som et av knivproduserende områder i Japan. På grunn av en temperert og høy nedbør, var det en stor mengde høykvalitets ved. Så kniver har blitt produsert for operatører av skogbruk, og det var også etterspurt etter busho, militære befal i Sengoku-perioden. Det sies at her var 399 smed i Tosa i 1590 ifølge en gammel inspeksjonsprotokoll på den tiden.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan style=\"font-weight: 400;\"\u003eSelv om prosedyren for kniv endres til mekanisering i produksjonen med tiden, produseres den fortsatt for hånd med tradisjonelle teknikker.\u003c\/span\u003e\u003c\/p\u003e\n\n \u003cp\u003eMuneishi-kniven ble etablert i 1955, Mr. Hirotaka Muneishi, andregenerasjonshodet, produserer kniver for å hugge ned skog som Hatchet-kniv og Mr. Kosuke Muneishi, tredjegenerasjonshodet, smir kjøkkenkniver.Mr. Muneishi utfører herding, smiing, hamring og knivkanting for hånd.\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan style=\"font-weight: 400;\"\u003e\u003cimg alt=\"kosukemuneishisteel\" src=\"\/\/cdn.shopify.com\/s\/files\/1\/0114\/1076\/7929\/files\/a600IMG_8508.jpg?v=1553655473\"\u003e\u003cbr\u003e * et lite stål nederst, etter smiing på toppen\u003cbr\u003e\u003c\/span\u003e Mr. Kosuke Muneishi produserer kniver med oppmerksomhet til Kurouchi, som vises ved temperering, slik at brukerne kan føle jernet selv.\u003cbr\u003e\u003cbr\u003e \u003cspan style=\"font-weight: 400;\"\u003eBruker luftpressende hammer for tykt blad. Det er en sjelden stor maskin. \u003cbr\u003e\u003cimg alt=\"muneishiair\" src=\"\/\/cdn.shopify.com\/s\/files\/1\/0114\/1076\/7929\/files\/a600IMG_8524.jpg?v=1553655526\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan style=\"font-weight: 400;\"\u003eBruk av hovedsakelig blått 2-stål og herdingsmetoden som tar over fra førstegenerasjonshodet gir høykvalitets stabiliseringer som resulterer i større HRC 64-65 hardhet.\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\n \u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003e*Kun Deba- og Hatchet-kniven produseres ved smiesveising, Kosikitanzo, som produserer fra smiing av jern og stål opp til bladkanting for hånd. Andre er produsert ved å inneholde bladmateriale. \u003cbr\u003e\u003ciframe height=\"337\" width=\"600\" src=\"https:\/\/player.vimeo.com\/video\/326523830\" allowfullscreen=\"\" mozallowfullscreen=\"\" webkitallowfullscreen=\"\" frameborder=\"0\"\u003e\u003c\/iframe\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"ibuki blade blanks","offers":[{"title":"Default Title","offer_id":44901187486007,"sku":"","price":103.36,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0114\/1076\/7929\/files\/IMG_3372.jpg?v=1760921611"},{"product_id":"ibuki-tanzo-blank-blade-forged-white-1-steel-tsukasa-chef-gyuto-knife-210mm","title":"ibuki tanzo blank blade forged white #1 steel Tsukasa Chef Gyuto knife 210mm","description":"\u003cp\u003e\u003cspan\u003eThis is an especially sharp and high class hardness Japanese knife blade, using core blade white-1 steel from Yasuki hagane, which is reputed to be the top grade of steel for knives. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e-- Item detail -- approx size and weight \u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eGyuto double edged knife\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eBlade length 210mm, Total length 315mm, Blade width 49mm, Blade thickness 3.8 to 1.6mm,\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eTang length 95mm, Tang width 16mm, Tang thickness 4.0 mm, 145g\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003e-- Material --\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e*Blade: white 1 steel, base:soft iron, double edged *heat treated and Sharp edged blade\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e*Black smith, Tsukasa Tokaji \u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e*Construction: San Mai, hand-forged in the traditional way\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eNote: There are some tiny rust and crack on body steel and tang part, it's not defective. Japanese traditional Kurouchi finish.\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e*approx. size and weight \u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eA brand new, Made in Japan\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e*Price is include a knife\u003cbr\u003e*The engraved mark may change without notice.\u003cbr\u003e\u003cbr\u003eNote: The body and tang part of this knife blank was rough finished. It's not level or flat or symmetrical in some cases. However you can re-shape with file, hammer or vice, because tang material is soft iron.\u003cbr\u003e\u003cbr\u003e\u003cimg alt=\"forged Japanese knife blank\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0114\/1076\/7929\/files\/IMG_9777_600x600.jpg?v=1568772628\"\u003e\u003cbr\u003e\u003cb\u003ePaying Particular Attention to the Center of Gravity \u003c\/b\u003e\u003cbr\u003eBy creating a thickness near the handle, the center of gravity lies near the user’s hand. This gives the knife a good balance, and it is devised in a way that it is a joy to hold.\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"ibuki blade blanks","offers":[{"title":"Default Title","offer_id":49819457716535,"sku":null,"price":91.01,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0114\/1076\/7929\/files\/IMG_2810.jpg?v=1729484394"},{"product_id":"ibuki-tanzo-blank-blade-forged-blue-1-steel-kurouchi-gyuto-chef-knife-240mm","title":"ibuki tanzo blank blade forged blue #1 steel Kurouchi Gyuto Chef knife 240mm","description":"\u003cp\u003e\u003cspan\u003eThis is an especially sharp and high class hardness Japanese knife blade, using core blade blue-1 steel from Yasuki hagane, which is reputed to be the top grade of steel for knives. Aogami Blue -1steel is Alloy steel with W and Cr, to improve heat-treatment properties and wear resistance. This knife is Japanese traditional shape all‐purpose in Tosa, Japan area. \u003cbr\u003e\u003cbr\u003e\u003cstrong\u003e*2024 forged model, This knife is our longest Gyuto knife at 240mm of blade size on ibuki blade blanks. It is a limited goods.\u003c\/strong\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e-- Item detail -- approx size and weight \u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eGyuto chef double edged knife\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eBlade length 240mm, Total length 345mm, Blade width 53mm, Blade thickness 4.8 to 1.6 mm,\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eTang length 95mm, Tang width 16mm, Tang thickness 4.5 mm, 187g\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003e-- Material --\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e*Blade: Blue 1 steel, base:soft iron, double edged *heat treated and Sharp edged blade\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e*Black smith, Tadayoshi Tokaji \u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e*Construction: San Mai, hand-forged in the traditional way\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eNote: There are some tiny rust and crack on body steel and tang part, it's not defective. Japanese traditional Kurouchi finish.\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e*approx size and weight \u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eA brand new, Made in Japan\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e*Price is include a knife\u003cbr\u003e\u003cbr\u003eNote: The body and tang part of this knife blank was rough finished. It's not level or flat or symmetrical in some cases. However you can re-shape with file, hammer or vice, because tang material is soft iron.\u003cbr\u003e\u003cbr\u003e\u003cimg alt=\"forged Japanese knife blank\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0114\/1076\/7929\/files\/IMG_9777_600x600.jpg?v=1568772628\"\u003e\u003cbr\u003e\u003cb\u003ePaying Particular Attention to the Center of Gravity \u003c\/b\u003e\u003cbr\u003eBy creating a thickness near the handle, the center of gravity lies near the user’s hand. This gives the knife a good balance, and it is devised in a way that it is a joy to hold.\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"ibuki blade blanks","offers":[{"title":"Default Title","offer_id":49819460829495,"sku":null,"price":119.8,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0114\/1076\/7929\/files\/IMG_2824.jpg?v=1729484634"},{"product_id":"ibuki-tanzo-blank-blade-forged-blue-1-steel-kurouchi-gyuto-chef-knife-210mm","title":"ibuki tanzo blank blade forged blue #1 steel Kurouchi Gyuto Chef knife 210mm","description":"\u003cp\u003e\u003cspan\u003eThis is an especially sharp and high class hardness Japanese knife blade, using core blade blue-1 steel from Yasuki hagane, which is reputed to be the top grade of steel for knives. Aogami Blue -1steel is Alloy steel with W and Cr, to improve heat-treatment properties and wear resistance. This knife is Japanese traditional shape all‐purpose in Tosa, Japan area. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e-- Item detail -- approx size and weight \u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eGyuto chef double edged knife\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eBlade length 210mm, Total length 315mm, Blade width 49mm, Blade thickness 4.0 to 1.6 mm,\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eTang length 95mm, Tang width 16mm, Tang thickness 4.5 mm, 150g\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003e-- Material --\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e*Blade: Blue 1 steel, base:soft iron, double edged *heat treated and Sharp edged blade\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e*Black smith, Tadayoshi Tokaji \u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e*Construction: San Mai, hand-forged in the traditional way\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eNote: There are some tiny rust and crack on body steel and tang part, it's not defective. Japanese traditional Kurouchi finish.\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e*approx size and weight \u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eA brand new, Made in Japan\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e*Price is include a knife\u003cbr\u003e\u003cbr\u003eNote: The body and tang part of this knife blank was rough finished. It's not level or flat or symmetrical in some cases. However you can re-shape with file, hammer or vice, because tang material is soft iron.\u003cbr\u003e\u003cbr\u003e\u003cimg alt=\"forged Japanese knife blank\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0114\/1076\/7929\/files\/IMG_9777_600x600.jpg?v=1568772628\"\u003e\u003cbr\u003e\u003cb\u003ePaying Particular Attention to the Center of Gravity \u003c\/b\u003e\u003cbr\u003eBy creating a thickness near the handle, the center of gravity lies near the user’s hand. This gives the knife a good balance, and it is devised in a way that it is a joy to hold.\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"ibuki blade blanks","offers":[{"title":"Default Title","offer_id":49819463254327,"sku":null,"price":92.91,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0114\/1076\/7929\/files\/IMG_2827.jpg?v=1729484733"},{"product_id":"ibuki-tanzo-blank-blade-forged-white-1-steel-tsukasa-chef-gyuto-knife-240mm","title":"ibuki tanzo blank blade forged white #1 steel Tsukasa Chef Gyuto knife 240mm","description":"\u003cp\u003e\u003cspan\u003eThis is an especially sharp and high class hardness Japanese knife blade, using core blade white-1 steel from Yasuki hagane, which is reputed to be the top grade of steel for knives. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e-- Item detail -- approx size and weight \u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eGyuto double edged knife\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eBlade length 240mm, Total length 340mm, Blade width 51mm, Blade thickness 4.0 to 1.6mm,\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eTang length 95mm, Tang width 15mm, Tang thickness 4.0 mm, 165g\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003e-- Material --\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e*Blade: white 1 steel, base:soft iron, double edged *heat treated and Sharp edged blade\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e*Black smith, Tsukasa Tokaji \u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e*Construction: San Mai, hand-forged in the traditional way\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eNote: There are some tiny rust and crack on body steel and tang part, it's not defective. Japanese traditional Kurouchi finish.\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e*approx. size and weight \u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eA brand new, Made in Japan\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e*Price is include a knife\u003cbr\u003e*The engraved mark may change without notice.\u003cbr\u003e\u003cbr\u003eNote: The body and tang part of this knife blank was rough finished. It's not level or flat or symmetrical in some cases. However you can re-shape with file, hammer or vice, because tang material is soft iron.\u003cbr\u003e\u003cbr\u003e\u003cimg alt=\"forged Japanese knife blank\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0114\/1076\/7929\/files\/IMG_9777_600x600.jpg?v=1568772628\"\u003e\u003cbr\u003e\u003cb\u003ePaying Particular Attention to the Center of Gravity \u003c\/b\u003e\u003cbr\u003eBy creating a thickness near the handle, the center of gravity lies near the user’s hand. This gives the knife a good balance, and it is devised in a way that it is a joy to hold.\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"ibuki blade blanks","offers":[{"title":"Default Title","offer_id":49957869420855,"sku":null,"price":110.96,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0114\/1076\/7929\/files\/IMG_2855.jpg?v=1731984080"},{"product_id":"ibuki-tanzo-blank-blade-forged-white-1-steel-tsukasa-gyuto-knife-180mm","title":"ibuki tanzo blank blade forged white #1 steel Tsukasa Gyuto knife 180mm","description":"\u003cp\u003e\u003cspan\u003eThis is an especially sharp and high class hardness Japanese knife blade, using core blade white-1 steel from Yasuki hagane, which is reputed to be the top grade of steel for knives. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e-- Item detail -- approx size and weight \u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eGyuto double edged knife\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eBlade length 182mm, Total length 282mm, Blade width 50.5mm, Blade thickness 3.6 to 1.6mm,\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eTang length 88mm, Tang width 13.5mm, Tang thickness 3.2 mm, 107g\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003e-- Material --\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e*Blade: white 1 steel, base:soft iron, double edged *heat treated and Sharp edged blade\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e*Black smith, Tsukasa Tokaji \u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e*Construction: San Mai, hand-forged in the traditional way\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eNote: There are some tiny rust and crack on body steel and tang part, it's not defective. Japanese traditional Kurouchi finish.\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e*approx. size and weight \u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eA brand new, Made in Japan\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e*Price is include a knife\u003cbr\u003e*The engraved mark may change without notice.\u003cbr\u003e\u003cbr\u003eSale discount note: The tang part of this knife blank was rough finished. It's not level or flat or symmetrical in some cases. However you can re-shape with file, hammer or vice, because tang material is soft iron.\u003cbr\u003e\u003cbr\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0114\/1076\/7929\/files\/IMG_9777_600x600.jpg?v=1568772628\" alt=\"forged Japanese knife blank\"\u003e\u003cbr\u003e\u003cb\u003ePaying Particular Attention to the Center of Gravity \u003c\/b\u003e\u003cbr\u003eBy creating a thickness near the handle, the center of gravity lies near the user’s hand. This gives the knife a good balance, and it is devised in a way that it is a joy to hold.\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"ibuki blade blanks","offers":[{"title":"Default Title","offer_id":50303181455671,"sku":null,"price":87.8,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0114\/1076\/7929\/files\/IMG_3058.jpg?v=1740108424"},{"product_id":"ibuki-tanzo-blank-blade-forged-white-1-steel-tsukasa-kurouchi-tosa-chef-knife-180mm","title":"ibuki tanzo blank blade forged white #1 steel Tsukasa Kurouchi Tosa Chef knife 180mm","description":"\u003cp\u003e\u003cspan\u003eThis is an especially sharp and high class hardness Japanese knife blade, using core blade white-1 steel from Yasuki hagane, which is reputed to be the top grade of steel for knives. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e-- Item detail -- approx size and weight \u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eTosa type chef double edged knife\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eBlade length 180mm, Total length 280mm, Blade width 42.5mm, Blade thickness 3.4 to 2.0mm,\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eTang length 80mm, Tang width 13.0mm, Tang thickness 3.2 mm, 120g\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003e-- Material --\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e*Blade: white 1 steel, base:soft iron, double edged *heat treated and Sharp edged blade\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e*Black smith, Tsukasa Tokaji \u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e*Construction: San Mai, hand-forged in the traditional way\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eNote: There are some tiny rust and crack on body steel and tang part, it's not defective. Japanese traditional Kurouchi finish.\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e*approx. size and weight \u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eA brand new, Made in Japan\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e*Price is include a knife\u003cbr\u003e*The engraved mark may change without notice.\u003cbr\u003e\u003cbr\u003eSale discount note: The tang part of this knife blank was rough finished. It's not level or flat or symmetrical in some cases. However you can re-shape with file, hammer or vice, because tang material is soft iron.\u003cbr\u003e\u003cbr\u003e\u003cimg alt=\"forged Japanese knife blank\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0114\/1076\/7929\/files\/IMG_9777_600x600.jpg?v=1568772628\"\u003e\u003cbr\u003e\u003cb\u003ePaying Particular Attention to the Center of Gravity \u003c\/b\u003e\u003cbr\u003eBy creating a thickness near the handle, the center of gravity lies near the user’s hand. This gives the knife a good balance, and it is devised in a way that it is a joy to hold.\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"ibuki blade blanks","offers":[{"title":"Default Title","offer_id":50303191417143,"sku":null,"price":87.8,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0114\/1076\/7929\/files\/IMG_3055.jpg?v=1740108590"},{"product_id":"ibuki-hap40-powdered-high-speed-steel-blade-blank-gyuto-chef-knife-175mm","title":"ibuki HAP40 Powdered High Speed Steel blade blank Gyuto Chef knife 175mm","description":"\u003cp\u003eNew products in 2025, We attached an edged Shinogi for Good for resharpening and a fine cutting aged. HAP40 steel is hard and tenacious, allowing for thin and sharp blades.\u003c\/p\u003e\n\u003cp\u003eThe Japanese Warikomi blade made of HAP40 Powdered High Speed Steel cutting core, sandwiched between SUS405 stainless steel which provides excellent edge retention, HRC 65. Hap40 is a highly recognized material by blacksmiths, so it's use for chef knives and woodworking knives for professionals.\u003c\/p\u003e\n\u003cp\u003eHitachi metal tools manufactures HAP40 steel and it contains abundant amounts of hard elements like W (Tungsten), Mo(molybdenum), V(Vanadium) \u0026amp; Co(Cobalt) We heat treated this steel for optimal performance at 65 HRC and you will find this blade will hold its edge an amazingly long time. \u003c\/p\u003e\n\u003cp\u003e  -- Size -- approx\u003cbr\u003eGyuto knife 175mm, Total length 243mm, Blade width 41.5mm, Blade thickness 1.6mm, 76g, Tang length from end to machi 58mm (Total tang length 70mm), Tang width 13mm, approx \u003c\/p\u003e\n\u003cp\u003e-- Material --\u003cbr\u003e*Blade: Core: HAP40 Powdered High Speed Steel, sandwiched by SUS405 soft stainless steel\u003cbr\u003e *Heat treated and Fine Sharp edged blade\u003c\/p\u003e\n\u003cp\u003eNote: Polished finish blade has some slight scratch lines, pin holes on the blade.\u003cbr\u003e*approx size and weight\u003cbr\u003eA brand new, Made in Japan\u003cbr\u003e*Price is include a knife blank\u003cbr\u003e\u003c\/p\u003e\n\u003c!----\u003e","brand":"ibuki blade blanks","offers":[{"title":"Default Title","offer_id":50303521423671,"sku":null,"price":114.8,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0114\/1076\/7929\/files\/IMG_3082.jpg?v=1740117814"},{"product_id":"ibuki-hap40-powdered-high-speed-steel-blade-blank-gyuto-chef-knife-205mm","title":"ibuki HAP40 Powdered High Speed Steel blade blank Gyuto Chef knife 205mm","description":"\u003cp\u003eNew products in 2025, We attached an edged Shinogi for Good for resharpening and a fine cutting aged. HAP40 steel is hard and tenacious, allowing for thin and sharp blades.\u003c\/p\u003e\n\u003cp\u003eThe Japanese Warikomi blade made of HAP40 Powdered High Speed Steel cutting core, sandwiched between SUS405 stainless steel which provides excellent edge retention, HRC 65. Hap40 is a highly recognized material by blacksmiths, so it's use for chef knives and woodworking knives for professionals.\u003c\/p\u003e\n\u003cp\u003eHitachi metal tools manufactures HAP40 steel and it contains abundant amounts of hard elements like W (Tungsten), Mo(molybdenum), V(Vanadium) \u0026amp; Co(Cobalt) We heat treated this steel for optimal performance at 65 HRC and you will find this blade will hold its edge an amazingly long time. \u003c\/p\u003e\n\u003cp\u003e  -- Size -- approx\u003cbr\u003eGyuto knife 205mm, Total length 273mm, Blade width 41.5mm, Blade thickness 2.2mm, 100g, Tang length from end to machi 58mm (Total tang length 70mm), Tang width 13mm, approx \u003c\/p\u003e\n\u003cp\u003e-- Material --\u003cbr\u003e*Blade: Core: HAP40 Powdered High Speed Steel, sandwiched by SUS405 soft stainless steel\u003cbr\u003e *Heat treated and Fine Sharp edged blade\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(255, 42, 0);\"\u003eNote: Polished finish blade has some slight scratch lines, pin holes on the knife.\u003c\/span\u003e\u003cbr\u003e\u003cspan style=\"color: rgb(255, 42, 0);\"\u003eThere is a tiny crack on the back side mine part, but this is due to the three-layer structure and is not defective.\u003c\/span\u003e\u003cbr\u003e*approx size and weight\u003cbr\u003eA brand new, Made in Japan\u003cbr\u003e*Price is include a knife blank\u003cbr\u003e\u003c\/p\u003e\n\u003c!----\u003e","brand":"ibuki blade blanks","offers":[{"title":"Default Title","offer_id":50303551734071,"sku":null,"price":127.8,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0114\/1076\/7929\/files\/IMG_8583.jpg?v=1759542412"},{"product_id":"outlet-b-ibuki-thin-hap40-steel-polished-blade-blank-gyuto-chef-knife-175mm","title":"outlet ibuki HAP40 Steel polished blade blank Gyuto Chef knife 175mm","description":"\u003cp\u003eNew products in 2025 Summer, The toughness and High class HRC of HAP40 steel has been pursued to create a thin excellent sharepen blade knife by a skilled blade attacher . The blade is very sharp and the toughness of HAP40 steel. The knife surface is finished seamlessly and beautifully utilizing multiple grinding and buffing stones.\u003c\/p\u003e\n\u003cp\u003eThe Japanese Warikomi blade made of HAP40 Powdered High Speed Steel cutting core, sandwiched between SUS405 stainless steel which provides excellent edge retention, HRC 65. Hap40 is a highly recognized material by blacksmiths, so it's use for chef knives and woodworking knives for professionals.\u003c\/p\u003e\n\u003cp\u003eHitachi metal tools manufactures HAP40 steel and it contains abundant amounts of hard elements like W (Tungsten), Mo(molybdenum), V(Vanadium) \u0026amp; Co(Cobalt) We heat treated this steel for optimal performance at 65 HRC and you will find this blade will hold its edge an amazingly long time. \u003cbr\u003e\u003cbr\u003e\u003cspan style=\"color: rgb(255, 42, 0);\"\u003eNote: outlet item\u003c\/span\u003e\u003cbr\u003e\u003cspan style=\"color: rgb(255, 42, 0);\"\u003eAs a result of the pursuit of a thin blade, one side of the top part of blade has been slightly cut away;  not noticeable to the eye, resulting in a tiny bent shape. And There are tiny chips, scratches, and spills on the cutting edges. You can enjoy the sharpness of HAP40 with quality that poses no issues for normal use.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e  -- Size -- approx\u003cbr\u003eGyuto knife 175mm, Cutting edged length 172 - 174 mm, Total length 243mm, Blade width 41.0mm, Blade thickness 1.4mm, 65g, Tang length 70mm, Tang width 18mm, approx \u003c\/p\u003e\n\u003cp\u003e-- Material --\u003cbr\u003e*Blade: Core: HAP40 Powdered High Speed Steel, sandwiched by SUS405 soft stainless steel\u003cbr\u003e *Heat treated and Fine Sharp edged blade\u003c\/p\u003e\n\u003cp\u003eNote: Polished finish blade has some slight scratch lines, pin holes on the blade.\u003cbr\u003e*approx size and weight\u003cbr\u003eA brand new, Made in Japan\u003cbr\u003e*Price is include a knife\u003cbr\u003e\u003c\/p\u003e\n\u003c!----\u003e","brand":"ibuki blade blanks","offers":[{"title":"Default Title","offer_id":50711814406455,"sku":null,"price":67.76,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0114\/1076\/7929\/files\/C66B0050-38BB-4CA9-904A-FF4759D3865A.jpg?v=1764309507"},{"product_id":"outlet-b-ibuki-hap40-steel-polished-blade-blank-gyuto-chef-knife-175mm","title":"outlet B ibuki HAP40 Steel polished blade blank Gyuto Chef knife 175mm","description":"\u003cp\u003eNew products in 2025 Summer, The toughness and High class HRC of HAP40 steel has been pursued to create a thin excellent sharepen blade knife by a skilled blade attacher . The blade is very sharp and the toughness of HAP40 steel. The knife surface is finished seamlessly and beautifully utilizing multiple grinding and buffing stones.\u003c\/p\u003e\n\u003cp\u003eThe Japanese Warikomi blade made of HAP40 Powdered High Speed Steel cutting core, sandwiched between SUS405 stainless steel which provides excellent edge retention, HRC 65. Hap40 is a highly recognized material by blacksmiths, so it's use for chef knives and woodworking knives for professionals.\u003c\/p\u003e\n\u003cp\u003eHitachi metal tools manufactures HAP40 steel and it contains abundant amounts of hard elements like W (Tungsten), Mo(molybdenum), V(Vanadium) \u0026amp; Co(Cobalt) We heat treated this steel for optimal performance at 65 HRC and you will find this blade will hold its edge an amazingly long time. \u003cbr\u003e\u003cbr\u003e\u003cspan style=\"color: rgb(255, 42, 0);\"\u003eNote: outlet item\u003c\/span\u003e\u003cbr\u003e\u003cspan style=\"color: rgb(255, 42, 0);\"\u003eAs a result of the pursuit of a thin blade, one side of the top part of blade has been slightly cut away;  not noticeable to the eye, resulting in a tiny bent shape. And There are tiny chips, scratches, and spills on the cutting edges. You can enjoy the sharpness of HAP40 with quality that poses no issues for normal use.\u003cbr\u003e\u003c\/span\u003eoutlet B type: There is a slightly noticeable scratch on the surface.\u003c\/p\u003e\n\u003cp\u003e  -- Size -- approx\u003cbr\u003eGyuto knife 175mm, Cutting edged length 172 - 174 mm, Total length 243mm, Blade width 41.0mm, Blade thickness 1.4mm, 65g, Tang length 70mm, Tang width 18mm, approx \u003c\/p\u003e\n\u003cp\u003e-- Material --\u003cbr\u003e*Blade: Core: HAP40 Powdered High Speed Steel, sandwiched by SUS405 soft stainless steel\u003cbr\u003e *Heat treated and Fine Sharp edged blade\u003c\/p\u003e\n\u003cp\u003eNote: Polished finish blade has some slight scratch lines, pin holes on the blade.\u003cbr\u003e*approx size and weight\u003cbr\u003eA brand new, Made in Japan\u003cbr\u003e*Price is include a knife\u003cbr\u003e\u003c\/p\u003e\n\u003c!----\u003e","brand":"ibuki blade blanks","offers":[{"title":"Default Title","offer_id":51269542936887,"sku":null,"price":58.08,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0114\/1076\/7929\/files\/IMG_3383.jpg?v=1761612813"},{"product_id":"ibuki-hammered-vg-10-blank-blade-chef-gyuto-210mm","title":"ibuki hammered VG-10 blank blade chef Gyuto knife 210mm","description":"\u003cp\u003e\u003cspan\u003eA hard special alloy VG10 is thrust into stainless steel. \u003cbr\u003eTaking advantage of VG-10 stainless steel - anti-corrosion and sharpness - brings you the best possible comfort. This knife is hand forged by Blacksmith.\u003cbr\u003e\u003cbr\u003e2026 hand forged\u003c\/span\u003e\u003cspan\u003e model, hammered pattern is a little changed, ago line is mirror polish finish , spine part is round polish.\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003eWe craft our knives with meticulous attention not only to the forging process but also to the edge sharpening. We hone the edge to bite into the food from the spine. With a blade length of 21 cm, it handles a wide variety of ingredients and is also suitable for sushi.\u003cbr\u003e\u003cbr\u003e\u003cspan\u003e-- Size -- \u003c\/span\u003eapprox.\u003cbr\u003e\u003cspan\u003eBlade length 210mm, Blade width 44mm, Blade thickness 2.0mm, Total length 283mm, Tang length 60mm, Tang width 13mm, 95g *from ago to tang end length 73mm\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003e-- Material --\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e*Blade: Core: Forged VG10 steel, sandwiched by Hammered stainless steel.\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e(double edged and fine edged by craftman) \/ Heat treated, Sharpened \u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003e*HRC: 62 to 63\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e*Handle: none \u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e*Made in Japan\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e*Price is include a knife\u003cbr\u003e*Note: hammered finish blade has some slight scratch line, tiny polishing stains on the blade body. \u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Ibuki","offers":[{"title":"Default Title","offer_id":51488232735031,"sku":null,"price":147.8,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0114\/1076\/7929\/files\/41094633-3975-4D4E-9206-7459174AFE02.jpg?v=1776127365"},{"product_id":"outlet-a-kosuke-muneishi-hand-forged-blank-blade-blue-2-steel-kurouchi-kiritsuke-gyuto-knife-215mm","title":"outlet A Kosuke Muneishi Hand forged blank blade Blue #2 steel Kurouchi Kiritsuke Gyuto knife 215mm","description":"\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eUsing yasuki hagane blue #2 steel and the tempering method taking over from the first-generation head gives high quality stabilizes resulting in greater, HRC 64-65 hardness.\u003cbr\u003e\u003cbr\u003e\u003cspan style=\"color: rgb(255, 42, 0);\"\u003eNote: outlet item\u003c\/span\u003e\u003cbr\u003e\u003cspan style=\"color: rgb(255, 42, 0);\"\u003eThere are some tiny scratches of the blade body. Another part are great finish. So the blades can be used without problems\u003c\/span\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e-- Item detail -- approx size and weight \u003cbr\u003eKiritsuke Gyuto knife\u003cbr\u003eBlade length 215mm, Total length 310mm,Blade width 46mm, Blade thickness 2.0 to 3.3mm \/ Tang length 98mm, Tang width 5 to 14mm, Tang thickness 2.0 to 3.5 mm, 156g\u003cbr\u003e\u003cbr\u003e-- Material --\u003cbr\u003e*Blade: Blue 2 steel, base:soft iron, double edged *heat treated and Sharp edged blade\u003cbr\u003e*HRC: 64-65\u003cbr\u003e*Black smith, Kosuke Muneishi\u003cbr\u003e*Construction: San Mai, hand-forged\u003cbr\u003e\u003cbr\u003eNote: There are some tiny rust, scratches and cracks on body steel and tang part, it's not defective. Japanese traditional Kurouchi finish.\u003cbr\u003e*approx size and weight \u003cbr\u003eA brand new, Made in Japan\u003cbr\u003e*Price is include a knife\u003cbr\u003e\u003cspan\u003e*The engraved mark may change without notice.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cimg alt=\"Kosukemuneishiknife\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0114\/1076\/7929\/files\/kosukemuneishi.jpg?v=1553655418\"\u003e\u003cbr\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003cspan style=\"font-weight: 400;\"\u003eAbout Kosuke Muneishi Hand forged knife\u003cbr\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eTosa in Kochi prefecture have been well known as one of knife-producing area in Japan. Because of a temperate and high rainfall, there was a large amount of high-quality wood. So knives has been produced for operators of forestry and it was also in great demand for busho, military commanders in the Sengoku Period. It is said that here were 399 blacksmith in Tosa in 1590 according to an old inspection record at that time.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eAlthough the procedure of knife changes into mechanization in manufacturing with the times, it is still produced by hand with traditional techniques.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eMuneishi knife was established in 1955, Mr. Hirotaka Muneishi, the second-generation head, produces knives for cutting down forest such as Hatchet knife and Mr. Kosuke Muneishi, the third-generation head, forges kitchen knives.Mr. Muneishi conducts tempering, forging, hammering and blade edging by hand.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003cimg alt=\"kosukemuneishisteel\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0114\/1076\/7929\/files\/a600IMG_8508.jpg?v=1553655473\"\u003e\u003cbr\u003e* a small steel at the bottom, after forging at the top\u003cbr\u003e\u003c\/span\u003eMr. Kosuke Muneishi produces knives with an attention to Kurouchi, which appears by tempering, so that users can feel iron itself.\u003cbr\u003e\u003cbr\u003e\u003cspan style=\"font-weight: 400;\"\u003eUsing air-pressing hammer for thick blade. It is a rare large machine.\u003cbr\u003e\u003cimg alt=\"muneishiair\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0114\/1076\/7929\/files\/a600IMG_8524.jpg?v=1553655526\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eUsing mainly blue 2 steel and the tempering method taking over from the first-generation head gives high quality stabilizes resulting in greater, HRC 64-65 hardness.\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003e*Only Deba and Hatchet knife are produced by forge welding, Kosikitanzo, producing from forging iron and steel up to blade edging by hand. Others are produced by containing blade material.\u003cbr\u003e\u003ciframe height=\"337\" width=\"600\" src=\"https:\/\/player.vimeo.com\/video\/326523830\"\u003e\u003c\/iframe\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"ibuki blade blanks","offers":[{"title":"Default Title","offer_id":51849164521783,"sku":null,"price":123.31,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0114\/1076\/7929\/files\/DAF0A2B1-02CD-4274-B128-CBA09BD39F01.jpg?v=1775095612"},{"product_id":"outlet-a-ibuki-hap40-powdered-high-speed-steel-blade-blank-gyuto-chef-knife-205mm","title":"outlet A ibuki HAP40 Powdered High Speed Steel blade blank Gyuto Chef knife 205mm","description":"\u003cp\u003e\u003cspan style=\"color: rgb(255, 42, 0);\"\u003eNote: outlet item\u003c\/span\u003e\u003cbr\u003e\u003cspan style=\"color: rgb(255, 42, 0);\"\u003eThere are some tiny cracks and a scratches of the blade body. Another part are great finish. So the blades can be used without problems.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003eNew products in 2025, We attached an edged Shinogi for Good for resharpening and a fine cutting aged. HAP40 steel is hard and tenacious, allowing for thin and sharp blades.\u003c\/p\u003e\n\u003cp\u003eThe Japanese Warikomi blade made of HAP40 Powdered High Speed Steel cutting core, sandwiched between SUS405 stainless steel which provides excellent edge retention, HRC 65. Hap40 is a highly recognized material by blacksmiths, so it's use for chef knives and woodworking knives for professionals.\u003c\/p\u003e\n\u003cp\u003eHitachi metal tools manufactures HAP40 steel and it contains abundant amounts of hard elements like W (Tungsten), Mo(molybdenum), V(Vanadium) \u0026amp; Co(Cobalt) We heat treated this steel for optimal performance at 65 HRC and you will find this blade will hold its edge an amazingly long time. \u003c\/p\u003e\n\u003cp\u003e  -- Size -- approx\u003cbr\u003eGyuto knife 205mm, Total length 273mm, Blade width 41.5mm, Blade thickness 2.2mm, 100g, Tang length from end to machi 58mm (Total tang length 70mm), Tang width 13mm, approx \u003c\/p\u003e\n\u003cp\u003e-- Material --\u003cbr\u003e*Blade: Core: HAP40 Powdered High Speed Steel, sandwiched by SUS405 soft stainless steel\u003cbr\u003e *Heat treated and Fine Sharp edged blade\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(255, 42, 0);\"\u003eNote: Polished finish blade has some slight scratch lines, pin holes on the knife.\u003c\/span\u003e\u003cbr\u003e\u003cspan style=\"color: rgb(255, 42, 0);\"\u003eThere is a tiny crack on the back side mine part, but this is due to the three-layer structure and is not defective.\u003cbr\u003e\u003c\/span\u003e\u003cbr\u003e*approx size and weight\u003cbr\u003eA brand new, Made in Japan\u003cbr\u003e*Price is include a knife blank\u003cbr\u003e\u003c\/p\u003e\n\u003c!----\u003e","brand":"ibuki blade blanks","offers":[{"title":"Default Title","offer_id":51958009758007,"sku":null,"price":122.8,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0114\/1076\/7929\/files\/IMG_3527.jpg?v=1776125939"}],"url":"https:\/\/ibukiblade.com\/nn\/collections\/gyuto-chef-knife\/blue-1-steel.oembed","provider":"ibuki blade blanks","version":"1.0","type":"link"}