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Knife Types
All-Purpose Knives
Bunka
Funayuki
Gyuto
Kiritsuke
Kobocho
Santoku
Veggie Knives
Nakiri
Usuba
Filleting Knives
Deba
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Slicer
Koyanagi
Petty
Sujihiki
Yanagiba
Boning Knives
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Outdoor
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Ginsan (Silver #3)
VG-10
AUS-8
AUS-10
SLD Nickel
SRS
Sharpening stones
Coarse grit sharpening stones
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Fine grit sharpening stones
Combination stones
Truing stones
Maintenance
How to Choose
Why Yoshimune?
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White (Shirogami) #1
White (Shirogami) #1
Has higher carbon content than Shirogami #2, making it even harder and sharper. However, it also gets chipped easier due to its reduced tenacity and toughness.
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Knife Types
All-Purpose Knives
Bunka
Funayuki
Gyuto
Kiritsuke
Kobocho
Santoku
Veggie Knives
Nakiri
Usuba
Filleting Knives
Deba
Deba (Sabaki)
Slicer
Koyanagi
Petty
Sujihiki
Yanagiba
Boning Knives
Damascus
Custom
Outdoor
High-Carbon
Aogami Super (Blue S)
Aogami #1 (Blue #1)
Aogami #2 (Blue #2)
Shirogami #1 (White #2)
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Stainless
Ginsan (Silver #3)
VG-10
AUS-8
AUS-10
SLD Nickel
SRS
Sharpening stones
Coarse grit sharpening stones
Medium grit sharpening stones
Fine grit sharpening stones
Combination stones
Truing stones
Maintenance
How to Choose
Why Yoshimune?
日本語
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Santoku Kurouchi 165 mm (6.5 in) Shirogami (White) #1 Double-Bevel
¥10,500
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Nakiri Kurouchi 165 mm (6.5 in) Shirogami (White) #1 Double-Bevel
¥11,800
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Funayuki Kurouchi 165 mm (6.5 in) Shirogami (White) #1 Double-Bevel
¥10,500
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