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v=getV();if(v\u0026\u0026v!==lv){lv=v;run();}}var iv=setInterval(poll,300);setTimeout(function(){clearInterval(iv);},30000);})();run();window.addEventListener(\"load\",function(){setTimeout(run,300);});setTimeout(run,500);setTimeout(run,1500);})();\u003c\/script\u003e\u003cscript type=\"application\/json\" id=\"about-details-data\"\u003e{\"42668893700167\":\"\u003ch4\u003eAbout This Item\u003c\/h4\u003e\u003cul class=\\\"about-this-item\\\"\u003e\u003cli\u003eSharpness that changes prep: most kitchen knives crush tomatoes, bruise herbs, and drag through fish skin; this blade glides through all three — Aogami #2 carbon steel hardened to HRC 66–67 and sharpened to 15 degrees per side holds a finer, longer-lasting edge than stainless Japanese knives at HRC 60–62; harder steel means a thinner grind and more precise cuts; the difference is immediate from the first use and the edge stays that way through extended daily cooking\u003c\/li\u003e\u003cli\u003eVersatility without the bulk: a standard 8-inch chef knife is too long and round-tipped for precision detail work; the 190 mm Bunka handles the full range — julienned vegetables, scored fish, minced herbs, sliced boneless meat — then shifts to fine scored cuts and detailed work with the reverse tanto tip where a gyuto becomes clumsy; shorter and more maneuverable for tight boards and one-handed tasks; double-edged grind for right- and left-handed cooks\u003c\/li\u003e\u003cli\u003eBalance that disappears in your hand: at 156 g (5.5 oz), this knife is light enough to forget you are holding it during long prep; full-tang Zelkova (Keyaki) wood handle means the blade steel runs the full length — no flex, no wobble, no movement between blade and handle; the oval cross-section provides natural grip without gripping pressure for both right- and left-handed cooks; Zelkova is a traditional Japanese handle wood chosen for low weight and natural surface grip; overall length 13.2 inches (33.5 cm)\u003c\/li\u003e\u003cli\u003eCarbon steel is a choice, not a compromise: serious knife-makers use Aogami #2 because it reaches HRC 66–67 — harder and sharper than stainless can achieve; the exchange is simple: hand wash, dry immediately, apply food-safe camellia oil occasionally; in return the blade develops a natural blue-grey patina that hardens and protects the steel over time; sharpen on a whetstone only — ceramic honing rods chip the edge at this hardness; produced in Japan by YOSHIDAHAMONO\u003c\/li\u003e\u003cli\u003eFor cooks who have outgrown average knives: this is the knife for someone who has stopped blaming their ingredients and started questioning their tools — and for anyone buying a gift for that person; suitable for birthdays, Father's Day, Christmas, housewarming, and culinary school graduation; this is not an upgrade within the same category — it is a step into a different one entirely\u003c\/li\u003e\u003c\/ul\u003e\u003ch4\u003eProduct Details\u003c\/h4\u003e\u003ctable class=\\\"product-overview\\\"\u003e\u003ctbody\u003e\u003ctr\u003e\u003cth\u003eBlade Material\u003c\/th\u003e\u003ctd\u003eHigh Carbon Steel\u003c\/td\u003e\u003c\/tr\u003e\u003ctr\u003e\u003cth\u003eBrand\u003c\/th\u003e\u003ctd\u003eGrumpy Dad CO\u003c\/td\u003e\u003c\/tr\u003e\u003ctr\u003e\u003cth\u003eColor\u003c\/th\u003e\u003ctd\u003eBunka Keyaki\u003c\/td\u003e\u003c\/tr\u003e\u003ctr\u003e\u003cth\u003eHandle Material\u003c\/th\u003e\u003ctd\u003eWood\u003c\/td\u003e\u003c\/tr\u003e\u003ctr\u003e\u003cth\u003eBlade Edge\u003c\/th\u003e\u003ctd\u003ePlain\u003c\/td\u003e\u003c\/tr\u003e\u003c\/tbody\u003e\u003c\/table\u003e\u003ch4\u003eProduct Description\u003c\/h4\u003e\u003ch5\u003eProduct description\u003c\/h5\u003e\u003ch5\u003eReal Japanese Knives\u003c\/h5\u003e\u003cdiv style=\\\"display:flex;flex-wrap:wrap;gap:0;margin:0;padding:0;line-height:0;font-size:0;\\\"\u003e\u003cimg src=\\\"https:\/\/m.media-amazon.com\/images\/S\/aplus-media-library-service-media\/70d05f15-2a64-4f63-9f66-a61d3d4ce6e2.__CR0,0,1940,1200_PT0_SX970_V1___.png\\\" style=\\\"flex:1 1 auto;min-width:120px;max-width:100%;height:auto;object-fit:contain;margin:0!important;padding:0!important;display:block;border:0;vertical-align:top;line-height:0;\\\" loading=\\\"lazy\\\" \/\u003e\u003cimg src=\\\"https:\/\/m.media-amazon.com\/images\/S\/aplus-media-library-service-media\/e9252bac-c17a-4ffa-b515-63245de54b82.__CR0,0,1940,1200_PT0_SX970_V1___.png\\\" style=\\\"flex:1 1 auto;min-width:120px;max-width:100%;height:auto;object-fit:contain;margin:0!important;padding:0!important;display:block;border:0;vertical-align:top;line-height:0;\\\" loading=\\\"lazy\\\" \/\u003e\u003cimg src=\\\"https:\/\/m.media-amazon.com\/images\/S\/aplus-media-library-service-media\/dd69d740-ad92-4dfc-90ee-f7fd581a4aa8.__CR0,0,1000,1000_PT0_SX300_V1___.png\\\" style=\\\"flex:1 1 auto;min-width:120px;max-width:100%;height:auto;object-fit:contain;margin:0!important;padding:0!important;display:block;border:0;vertical-align:top;line-height:0;\\\" loading=\\\"lazy\\\" \/\u003e\u003c\/div\u003e\u003ch5\u003eWHY YOU\u0026#039;LL LOVE THE NAKIRI KNIFE?\u003c\/h5\u003e\u003cp\u003e● Flat-edge precision - Ideal for chopping vegetables cleanly, no rocking needed.\u003c\/p\u003e\u003cp\u003e● Aogami #2 high-carbon steel - Razor-sharp with long-lasting performance.\u003c\/p\u003e\u003cp\u003e● Perfectly balanced 6.5\u0026#034; blade - Designed for speed and accuracy.\u003c\/p\u003e\u003cp\u003e● Magnolia wood handle - Lightweight and naturally ergonomic.\u003c\/p\u003e\u003cp\u003e● Authentically made in Japan - Trusted by professionals and purists alike.\u003c\/p\u003e\u003cimg src=\\\"https:\/\/m.media-amazon.com\/images\/S\/aplus-media-library-service-media\/e05c4e5d-0f86-4b46-9e3a-770dd341c15d.__CR0,0,1000,1000_PT0_SX300_V1___.png\\\" class=\\\"aplus-img\\\" style=\\\"max-width:100%;height:auto;display:block;margin:0!important;padding:0!important;border:0;vertical-align:top;line-height:0;font-size:0;\\\" loading=\\\"lazy\\\" \/\u003e\u003ch5\u003eWHY YOU’LL LOVE THE SHIKAKU BUNKA KNIFE\u003c\/h5\u003e\u003cp\u003e● Precision Meets Power - Squared reverse tanto tip for precise cuts and versatile performance.\u003c\/p\u003e\u003cp\u003e● Razor-Sharp Aogami #2 Steel - Razor-sharp edge with lasting effortless cutting.\u003c\/p\u003e\u003cp\u003e● Balanced for Control - 165 mm blade ensures balanced, effortless cutting.\u003c\/p\u003e\u003cp\u003e● Elegant Kurumi (Walnut) Handle - Walnut handle provides comfort, balance, elegance.\u003c\/p\u003e\u003cp\u003e● Handcrafted in Japan - Handcrafted by Yoshida Hamono masters.\u003c\/p\u003e\u003cimg src=\\\"https:\/\/m.media-amazon.com\/images\/S\/aplus-media-library-service-media\/904fae43-dc7b-459e-a7c9-8df4553e884d.__CR0,0,1000,1000_PT0_SX300_V1___.jpg\\\" class=\\\"aplus-img\\\" style=\\\"max-width:100%;height:auto;display:block;margin:0!important;padding:0!important;border:0;vertical-align:top;line-height:0;font-size:0;\\\" loading=\\\"lazy\\\" \/\u003e\u003ch5\u003eWHY YOU\u0026#039;LL LOVE THE FUNKAI SANTOKU KNIFE?\u003c\/h5\u003e\u003cp\u003e● Hybrid blade design - Combines Santoku finesse with butcher-style strength for all-purpose prep.\u003c\/p\u003e\u003cp\u003e● Aogami #2 high-carbon steel - Exceptional sharpness, edge retention, and durability with proper care.\u003c\/p\u003e\u003cp\u003e● Perfectly sized 6.5\u0026#034; blade - Offers versatile control for slicing, chopping, and dicing.\u003c\/p\u003e\u003cp\u003e● Keyaki wood handle - Lightweight, sturdy, and beautifully balanced for extended use.\u003c\/p\u003e\u003cp\u003e● Handcrafted in Japan - Expertly forged by Yoshidahamono for professional-grade performance.\u003c\/p\u003e\u003cdiv style=\\\"display:flex;flex-wrap:wrap;gap:0;margin:0;padding:0;line-height:0;font-size:0;\\\"\u003e\u003cimg src=\\\"https:\/\/m.media-amazon.com\/images\/S\/aplus-media-library-service-media\/1dd23c5e-394c-4390-bfd1-55b062c8b573.__CR0,0,1940,1200_PT0_SX970_V1___.png\\\" style=\\\"flex:1 1 auto;min-width:120px;max-width:100%;height:auto;object-fit:contain;margin:0!important;padding:0!important;display:block;border:0;vertical-align:top;line-height:0;\\\" loading=\\\"lazy\\\" \/\u003e\u003cimg src=\\\"https:\/\/m.media-amazon.com\/images\/S\/aplus-media-library-service-media\/432114ef-004f-4547-8917-064369999f2a.__CR0,0,1940,1200_PT0_SX970_V1___.png\\\" style=\\\"flex:1 1 auto;min-width:120px;max-width:100%;height:auto;object-fit:contain;margin:0!important;padding:0!important;display:block;border:0;vertical-align:top;line-height:0;\\\" loading=\\\"lazy\\\" \/\u003e\u003c\/div\u003e\",\"42668893732935\":\"\u003ch4\u003eAbout This Item\u003c\/h4\u003e\u003cul class=\\\"about-this-item\\\"\u003e\u003cli\u003eStop Chipping Blades and Tearing Fillets: A thin filleting knife chips the second it hits a fish bone. A soft one tears the flesh instead of slicing it. Either way, you lose part of a fish you paid for or spent the morning catching. This Deba's thick spine and forward weight break down whole fish, heads, bones, and clean fillets, without forcing the blade or wasting the catch.\u003c\/li\u003e\u003cli\u003eCut With Confidence, Not Force: Forcing a cut is how fish gets shredded and knives get damaged. At 11.4 oz with a 6.5 inch blade, this Deba puts controlled power at the heel and precision at the edge, so the weight does the work and you get clean cuts instead of a mangled fillet.\u003c\/li\u003e\u003cli\u003eWorks Even If You've Never Broken Down a Whole Fish Before: The traditional Deba shape naturally guides the right motion, so you're not guessing your way through it. Less wrist strain, fewer mistakes, cleaner results, whether this is your first whole fish or your thousandth.\u003c\/li\u003e\u003cli\u003eSized for the Fish You Actually Bring Home: 6.5 inch blade, 30cm total length. Big enough to take on a whole snapper, trout, or salmon, small enough to control at your own counter. Built for real kitchens, not just sushi bars.\u003c\/li\u003e\u003cli\u003eBuilt to Last, Not to Babysit: This isn't a high maintenance show knife. Dry it, oil it occasionally, and it keeps its edge for years. The included care guide covers the two or three things that actually matter so you don't undo what you paid for.\u003c\/li\u003e\u003c\/ul\u003e\u003ch4\u003eProduct Details\u003c\/h4\u003e\u003ctable class=\\\"product-overview\\\"\u003e\u003ctbody\u003e\u003ctr\u003e\u003cth\u003eBlade Material\u003c\/th\u003e\u003ctd\u003eHigh Carbon Steel\u003c\/td\u003e\u003c\/tr\u003e\u003ctr\u003e\u003cth\u003eBrand\u003c\/th\u003e\u003ctd\u003eGrumpy Dad CO\u003c\/td\u003e\u003c\/tr\u003e\u003ctr\u003e\u003cth\u003eColor\u003c\/th\u003e\u003ctd\u003eDeba\u003c\/td\u003e\u003c\/tr\u003e\u003ctr\u003e\u003cth\u003eHandle Material\u003c\/th\u003e\u003ctd\u003eWood\u003c\/td\u003e\u003c\/tr\u003e\u003ctr\u003e\u003cth\u003eBlade Edge\u003c\/th\u003e\u003ctd\u003ePlain\u003c\/td\u003e\u003c\/tr\u003e\u003c\/tbody\u003e\u003c\/table\u003e\u003ch4\u003eProduct Description\u003c\/h4\u003e\u003cdiv class=\\\"product-desc\\\"\u003e\u003cp\u003e You bring home a good fish, or you pay good money for one, and then a flimsy knife ruins it. It chips on the first bone, or it's so soft it tears the flesh instead of slicing through it. Either way, you end up with a mangled fillet, a frustrating ten minutes, and less fish than you started with. That's the problem the Deba shape was built to solve, and it's why this one is in your kitchen if you process whole fish. The thick spine takes on fish heads and bones without flinching. The edge is thin and sharp enough to slice delicate flesh clean, instead of tearing it. Behind that edge is Aogami #2 steel (HRC 62-64), a harder, longer-holding steel than the typical high carbon blade, which is part of why it stays sharp through a whole fish instead of dulling halfway through. At 11.4 oz, the weight is doing the cutting, not your arm. That balance is what lets you work with control instead of forcing the blade, which is where most chipped edges and ruined fillets come from in the first place. This is not a do-everything chef's knife, and it's not trying to be. It's a specialized tool for one job: breaking down whole fish cleanly. Used right, it outperforms a lighter all purpose knife and keeps doing it for years. It also doesn't demand much back from you. Dry it, oil it occasionally, and the included care guide covers the rest, so keeping the edge sharp isn't a project. If you're done losing part of the fish to the wrong knife, this is the one built to stop that. Common questions: Is this knife good for cutting chicken or beef bones? No. This Deba is built for fish. It handles fish heads and fish bones, but poultry or red meat bones can damage the edge. Can beginners use a Deba knife? Yes. The weight and shape do a lot of the work for you, which actually makes it easier to control than a lighter knife for this specific job. The included care and usage guide is worth reading before your first cut. Will this knife rust? Like most high performance Japanese style knives, yes if you ignore it. Dry it after use and apply light oil occasionally, and it won't be an issue. The included care guide makes this simple. Is 6.5 inches large enough for whole fish? Yes, for most home use fish like snapper, trout, and salmon portions. Is this knife single bevel or double bevel? This Deba follows traditional fish processing geometry. Proper technique matters here, and the included guide walks you through using it correctly. The steel spec still shows up (it's real proof, useful for the enthusiast who's comparison-shopping) but now it's the second beat, after the buyer sees themselves in the problem: a ruined fillet, a wasted fish, a knife that fights them instead of helping. \u003c\/p\u003e\u003c\/div\u003e\",\"42668893798471\":\"\u003ch4\u003eAbout This Item\u003c\/h4\u003e\u003cul class=\\\"about-this-item\\\"\u003e\u003cli\u003eFunkai hybrid geometry — precision and power in one blade: a standard Santoku excels at vegetables but lacks the heel height and blade weight for confident work through proteins; a western chef knife has the power but is too long and round-tipped for tight precision work; the Funkai profile solves both — a taller heel and reinforced spine give it enough authority for boneless chicken, fish, and dense vegetables, while the flat Santoku edge retains the push-cutting precision serious prep demands\u003c\/li\u003e\u003cli\u003eShips gift-ready, made to be used every day: the Funkai Santoku suits birthdays, Father's Day, Christmas, housewarming, and culinary school graduation; the cook who receives this has graduated past department-store knives and knows the difference between a push cut and a rock chop; arrives in gift packaging, no extra wrapping needed\u003c\/li\u003e\u003cli\u003eCarbon steel is a choice, not a compromise: Aogami #2 reaches HRC 62-64, significantly harder than stainless Japanese knives at 60-62 HRC and well beyond German stainless at 56-58 HRC, enabling a finer, longer-lasting edge that serious cooks feel immediately; sharpened to 15 degrees per side at the factory; hand wash, dry immediately, apply food-safe camellia oil occasionally; the blade develops a protective blue-grey patina with use; sharpen on a flat whetstone only\u003c\/li\u003e\u003cli\u003eMagnolia wa handle, the lightest grip in traditional Japanese knife-making: white magnolia (Ho wood) is chosen by Japanese craftsmen for wa-style handles because it is exceptionally lightweight, naturally porous for grip, and comfortable through the long prep sessions a serious home kitchen demands; the oval octagonal shape fits the hand without pressure points; handles can be replaced when worn, an option most western-handled knives do not offer; overall length 30.5 cm (12 inches), blade 6.3 inches\u003c\/li\u003e\u003cli\u003eMade in Japan by Yoshidahamono, for a kitchen that takes quality seriously: forged, ground, sharpened, and inspected in Japan, not assembled from imported components; the kurouchi (forge-scale) finish on the upper blade is intentional, reducing food adhesion and marking the knife as hand-finished rather than machine-polished; pairs with a flat whetstone in the 1000 to 3000 grit range (King 1000\/6000 or Shapton 1000 work well); store on a magnetic strip or a wooden knife block; backed by a 3-year manufacturer warranty on production defects\u003c\/li\u003e\u003cli\u003eBacked by a 3-year manufacturer warranty covering production defects; hand wash only, dry immediately, store dry\u003c\/li\u003e\u003c\/ul\u003e\u003ch4\u003eProduct Details\u003c\/h4\u003e\u003ctable class=\\\"product-overview\\\"\u003e\u003ctbody\u003e\u003ctr\u003e\u003cth\u003eBlade Material\u003c\/th\u003e\u003ctd\u003eCarbon Steel\u003c\/td\u003e\u003c\/tr\u003e\u003ctr\u003e\u003cth\u003eBrand\u003c\/th\u003e\u003ctd\u003eGrumpy Dad CO\u003c\/td\u003e\u003c\/tr\u003e\u003ctr\u003e\u003cth\u003eColor\u003c\/th\u003e\u003ctd\u003eFunkai Santoku Magnolia\u003c\/td\u003e\u003c\/tr\u003e\u003ctr\u003e\u003cth\u003eHandle Material\u003c\/th\u003e\u003ctd\u003eMagnolia (Ho Wood)\u003c\/td\u003e\u003c\/tr\u003e\u003ctr\u003e\u003cth\u003eBlade Edge\u003c\/th\u003e\u003ctd\u003ePlain\u003c\/td\u003e\u003c\/tr\u003e\u003c\/tbody\u003e\u003c\/table\u003e\u003ch4\u003eProduct Description\u003c\/h4\u003e\u003cdiv class=\\\"product-desc\\\"\u003e\u003cp\u003e Grumpy Dad CO is the authorized US distributor for YOSHIDAHAMONO, a Japanese knife-maker producing every blade in Japan using traditional forging methods. The Funkai Santoku is not a rebranded import. It is made in Japan, by hand, to the same specifications as knives sold in Japanese specialty stores. The Funkai 159mm Santoku in Aogami #2 carbon steel is the knife for the home cook who has already tried a few knives and knows what they are looking for. The blade geometry bridges the standard Santoku and the western chef knife: taller heel for proteins, flat edge for precision push-cutting, enough spine weight for the work without the bulk of a chef knife. Aogami #2 at HRC 62-64 takes a finer edge than any stainless in this price range and keeps it longer, at the cost of a care routine that becomes second nature in about a week. The magnolia wa handle is traditional for a reason. It is the lightest option in Japanese knife-making and it disappears in the hand during long prep sessions. The oval octagonal shape prevents rotation without requiring a tight grip. The handle can be replaced when worn, typically after years of use. This knife is sold gift-ready. It is appropriate for birthdays, Father's Day, Christmas, housewarming, and culinary school graduation. It is the gift that gets used, not displayed. 3-year manufacturer warranty covering production defects. Hand wash, dry immediately, apply food-safe camellia oil occasionally, sharpen on a flat whetstone only. \u003c\/p\u003e\u003c\/div\u003e\",\"42668893864007\":\"\u003ch4\u003eAbout This Item\u003c\/h4\u003e\u003cul class=\\\"about-this-item\\\"\u003e\u003cli\u003eYOSHIDAHAMONO, MADE IN JAPAN: This nakiri is designed and manufactured in Japan by the Yoshidahamono workshop — not overseas-sourced under a Japanese-sounding name. The Aogami #2 Blue Paper Steel is processed in Japan, the blade is shaped to traditional Japanese nakiri geometry, and every knife passes final inspection at the Yoshidahamono facility before it ships. Country of origin is confirmed on the blade: Japan.\u003c\/li\u003e\u003cli\u003eYOUR HOME KITCHEN'S DEDICATED VEGETABLE KNIFE: The 6.5-inch flat-edged blade is purpose-built for the cutting board — full contact from heel to tip on every pass. Brunoise carrots, chiffonade basil, paper-thin cucumber for sushi prep: the Nakiri's straight edge lets you work faster and more precisely than any chef's knife. No rocking, no wedging, no mashed herbs.\u003c\/li\u003e\u003cli\u003eAOGAMI #2 BLUE PAPER STEEL, HARDENED TO HRC 62-64: At this hardness, the blade takes an exceptionally thin, acute bevel that holds its edge through weeks of daily prep, not just days. High-carbon steel rewards care: dry the blade after each use and apply a light coat of camellia oil to prevent surface rust. The tradeoff is an edge that outperforms any stainless-steel knife at this price point.\u003c\/li\u003e\u003cli\u003eFOR HOME COOKS AND SERIOUS MEAL-PREPPERS — ALSO AN EXCEPTIONAL GIFT: Whether you are building out your first Japanese knife set or buying for a cooking enthusiast, this Nakiri ships ready to give. Pair with an end-grain cutting board for a complete kitchen upgrade. The wood handle gives a secure grip and traditional Japanese balance that feels natural after your first five minutes of use.\u003c\/li\u003e\u003cli\u003eYOSHIDAHAMONO AND 3-YEAR MANUFACTURER WARRANTY: YOSHIDAHAMONO knives are produced in Japan and sold in the US through authorized distribution. Every knife is backed by a 3-year limited warranty from the manufacturer covering defects in materials and workmanship. Warranty documentation is included with the knife.\u003c\/li\u003e\u003c\/ul\u003e\u003ch4\u003eProduct Details\u003c\/h4\u003e\u003ctable class=\\\"product-overview\\\"\u003e\u003ctbody\u003e\u003ctr\u003e\u003cth\u003eBlade Material\u003c\/th\u003e\u003ctd\u003eHigh Carbon Steel\u003c\/td\u003e\u003c\/tr\u003e\u003ctr\u003e\u003cth\u003eBrand\u003c\/th\u003e\u003ctd\u003eGrumpy Dad CO\u003c\/td\u003e\u003c\/tr\u003e\u003ctr\u003e\u003cth\u003eColor\u003c\/th\u003e\u003ctd\u003eNakiri\u003c\/td\u003e\u003c\/tr\u003e\u003ctr\u003e\u003cth\u003eHandle Material\u003c\/th\u003e\u003ctd\u003eWood\u003c\/td\u003e\u003c\/tr\u003e\u003ctr\u003e\u003cth\u003eBlade Edge\u003c\/th\u003e\u003ctd\u003ePlain\u003c\/td\u003e\u003c\/tr\u003e\u003c\/tbody\u003e\u003c\/table\u003e\u003ch4\u003eProduct Description\u003c\/h4\u003e\u003ch5\u003eProduct description\u003c\/h5\u003e\u003ch5\u003eReal Japanese Knives\u003c\/h5\u003e\u003cdiv style=\\\"display:flex;flex-wrap:wrap;gap:0;margin:0;padding:0;line-height:0;font-size:0;\\\"\u003e\u003cimg src=\\\"https:\/\/m.media-amazon.com\/images\/S\/aplus-media-library-service-media\/70d05f15-2a64-4f63-9f66-a61d3d4ce6e2.__CR0,0,1940,1200_PT0_SX970_V1___.png\\\" style=\\\"flex:1 1 auto;min-width:120px;max-width:100%;height:auto;object-fit:contain;margin:0!important;padding:0!important;display:block;border:0;vertical-align:top;line-height:0;\\\" loading=\\\"lazy\\\" \/\u003e\u003cimg src=\\\"https:\/\/m.media-amazon.com\/images\/S\/aplus-media-library-service-media\/e9252bac-c17a-4ffa-b515-63245de54b82.__CR0,0,1940,1200_PT0_SX970_V1___.png\\\" style=\\\"flex:1 1 auto;min-width:120px;max-width:100%;height:auto;object-fit:contain;margin:0!important;padding:0!important;display:block;border:0;vertical-align:top;line-height:0;\\\" loading=\\\"lazy\\\" \/\u003e\u003cimg src=\\\"https:\/\/m.media-amazon.com\/images\/S\/aplus-media-library-service-media\/dd69d740-ad92-4dfc-90ee-f7fd581a4aa8.__CR0,0,1000,1000_PT0_SX300_V1___.png\\\" style=\\\"flex:1 1 auto;min-width:120px;max-width:100%;height:auto;object-fit:contain;margin:0!important;padding:0!important;display:block;border:0;vertical-align:top;line-height:0;\\\" loading=\\\"lazy\\\" \/\u003e\u003c\/div\u003e\u003ch5\u003eWHY YOU\u0026#039;LL LOVE THE NAKIRI KNIFE?\u003c\/h5\u003e\u003cp\u003e● Flat-edge precision - Ideal for chopping vegetables cleanly, no rocking needed.\u003c\/p\u003e\u003cp\u003e● Aogami #2 high-carbon steel - Razor-sharp with long-lasting performance.\u003c\/p\u003e\u003cp\u003e● Perfectly balanced 6.5\u0026#034; blade - Designed for speed and accuracy.\u003c\/p\u003e\u003cp\u003e● Magnolia wood handle - Lightweight and naturally ergonomic.\u003c\/p\u003e\u003cp\u003e● Authentically made in Japan - Trusted by professionals and purists alike.\u003c\/p\u003e\u003cimg src=\\\"https:\/\/m.media-amazon.com\/images\/S\/aplus-media-library-service-media\/e05c4e5d-0f86-4b46-9e3a-770dd341c15d.__CR0,0,1000,1000_PT0_SX300_V1___.png\\\" class=\\\"aplus-img\\\" style=\\\"max-width:100%;height:auto;display:block;margin:0!important;padding:0!important;border:0;vertical-align:top;line-height:0;font-size:0;\\\" loading=\\\"lazy\\\" \/\u003e\u003ch5\u003eWHY YOU’LL LOVE THE SHIKAKU BUNKA KNIFE\u003c\/h5\u003e\u003cp\u003e● Precision Meets Power - Squared reverse tanto tip for precise cuts and versatile performance.\u003c\/p\u003e\u003cp\u003e● Razor-Sharp Aogami #2 Steel - Razor-sharp edge with lasting effortless cutting.\u003c\/p\u003e\u003cp\u003e● Balanced for Control - 165 mm blade ensures balanced, effortless cutting.\u003c\/p\u003e\u003cp\u003e● Elegant Kurumi (Walnut) Handle - Walnut handle provides comfort, balance, elegance.\u003c\/p\u003e\u003cp\u003e● Handcrafted in Japan - Handcrafted by Yoshida Hamono masters.\u003c\/p\u003e\u003cimg src=\\\"https:\/\/m.media-amazon.com\/images\/S\/aplus-media-library-service-media\/904fae43-dc7b-459e-a7c9-8df4553e884d.__CR0,0,1000,1000_PT0_SX300_V1___.jpg\\\" class=\\\"aplus-img\\\" style=\\\"max-width:100%;height:auto;display:block;margin:0!important;padding:0!important;border:0;vertical-align:top;line-height:0;font-size:0;\\\" loading=\\\"lazy\\\" \/\u003e\u003ch5\u003eWHY YOU\u0026#039;LL LOVE THE FUNKAI SANTOKU KNIFE?\u003c\/h5\u003e\u003cp\u003e● Hybrid blade design - Combines Santoku finesse with butcher-style strength for all-purpose prep.\u003c\/p\u003e\u003cp\u003e● Aogami #2 high-carbon steel - Exceptional sharpness, edge retention, and durability with proper care.\u003c\/p\u003e\u003cp\u003e● Perfectly sized 6.5\u0026#034; blade - Offers versatile control for slicing, chopping, and dicing.\u003c\/p\u003e\u003cp\u003e● Keyaki wood handle - Lightweight, sturdy, and beautifully balanced for extended use.\u003c\/p\u003e\u003cp\u003e● Handcrafted in Japan - Expertly forged by Yoshidahamono for professional-grade performance.\u003c\/p\u003e\u003cdiv style=\\\"display:flex;flex-wrap:wrap;gap:0;margin:0;padding:0;line-height:0;font-size:0;\\\"\u003e\u003cimg src=\\\"https:\/\/m.media-amazon.com\/images\/S\/aplus-media-library-service-media\/1dd23c5e-394c-4390-bfd1-55b062c8b573.__CR0,0,1940,1200_PT0_SX970_V1___.png\\\" style=\\\"flex:1 1 auto;min-width:120px;max-width:100%;height:auto;object-fit:contain;margin:0!important;padding:0!important;display:block;border:0;vertical-align:top;line-height:0;\\\" loading=\\\"lazy\\\" \/\u003e\u003cimg src=\\\"https:\/\/m.media-amazon.com\/images\/S\/aplus-media-library-service-media\/432114ef-004f-4547-8917-064369999f2a.__CR0,0,1940,1200_PT0_SX970_V1___.png\\\" style=\\\"flex:1 1 auto;min-width:120px;max-width:100%;height:auto;object-fit:contain;margin:0!important;padding:0!important;display:block;border:0;vertical-align:top;line-height:0;\\\" loading=\\\"lazy\\\" \/\u003e\u003c\/div\u003e\"}\u003c\/script\u003e","brand":"GRUMPYDADCOCompany","offers":[{"title":"Bunka Keyaki","offer_id":42668893700167,"sku":"B0FXGMJ8N5_MULTI","price":217.5,"currency_code":"USD","in_stock":true},{"title":"Deba","offer_id":42668893732935,"sku":"B0GMR9STNG_MULTI","price":232.5,"currency_code":"USD","in_stock":true},{"title":"Funkai Santoku Magnolia","offer_id":42668893798471,"sku":"B0FZLVJH8D_MULTI","price":194.97,"currency_code":"USD","in_stock":true},{"title":"Nakiri","offer_id":42668893864007,"sku":"B0FGFVY453_MULTI","price":187.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0648\/7615\/0855\/files\/cs7e5nfys9ss_170545-0001.jpg?v=1785085567","url":"https:\/\/kitchenbladehouse.com\/products\/yoshidahamono-bunka-knife-190mm-aogami-2-carbon-steel-hrc-66-67-full-tang-zelkova-handle-15-degree-edge-double-edged-japanese-chef-knife-made-in-japan","provider":"All Kitchen Knife","version":"1.0","type":"link"}