{"title":"Vintage Knives","description":"\u003cp\u003eVintage, New Old Stock, rare and hard to find.\u003c\/p\u003e","products":[{"product_id":"minamoto-no-sukehisa-sk-gyuto-240mm","title":"Minamoto no Sukehisa | Gyuto 240mm | SK | Rosewood","description":"\u003cp style=\"font-weight: 400;\"\u003eA Vintage knife brand from Tokyo, blacksmith Masayasu Yoshitomo apprenticed under his father at age 15 in 1952. Made from carbon steel these knives are thin sharp and sturdy with an asymmetrical bevel.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe Japanese version of a western Chef’s Knife, based off of French chefs knives in the 1880’s it was designed for cutting meat, Gyuto translates to “Chef Knife”, and it is a versatile all round kitchen knife that can be used for rock or push cutting styles. Due to the harder steel used for the cutting edge, Japanese Gyuto’s generally have thinner blades than a western knife of the same size. \u003cspan class=\"ct-span\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\" style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003eIt is a mono steel knife made from SK, high carbon steel. Carbon steel knives are known for their sharpness, edge retention, and durability. They hold a sharp edge for a long time and are easy to sharpen and maintain. However, they require proper care to prevent rust and will “patina” after cutting highly acidic or alkaline foods.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eMeasurements and photographs are taken from a random knife and may differ from the knife you receive.\u003cbr\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003e\u003cstrong\u003eThis knife is made from carbon steel and will form rust if it is left wet after use.\u003c\/strong\u003e\u003c\/p\u003e","brand":"With Knives","offers":[{"title":"Default Title","offer_id":44635963392316,"sku":"","price":175.0,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0683\/7754\/2972\/files\/Minamoto_no_Sukehisa_SK_Gyuto_240mm_Withknives_Dunedin.jpg?v=1722826898"},{"product_id":"sakai-yoshisada-usuba","title":"Sakai Yoshisada | Usuba 165mm | Carbon | Magnolia","description":"\u003cmeta charset=\"UTF-8\"\u003e\n\u003cp class=\"1qeiagb0cpwnlhdf9xsijm\"\u003e\u003cspan\u003eThe Usuba, “thin blade”, is a single bevel professional cooks knife, designed for precise cutting techniques.\u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"1qeiagb0cpwnlhdf9xsijm\"\u003eThis is a NOS Sakai Yoshiosada Usuba, it is an unmarked carbon steel. \u003c\/p\u003e\n\u003cp style=\"font-weight: 400;\"\u003e\u003cstrong\u003eThis knife is made from carbon steel and will form rust if it is left wet after use.\u003c\/strong\u003e\u003c\/p\u003e","brand":"With Knives","offers":[{"title":"Default Title","offer_id":44699556446524,"sku":"","price":185.0,"currency_code":"NZD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0683\/7754\/2972\/files\/Sakai_Yoshisada_165mm_Usuba_WithKnives_Dunedin.jpg?v=1723003166"},{"product_id":"minamoto-no-sukehisa-sk-honesuke-kaku-135mm","title":"Minamoto no Sukehisa | Honesuki Kaku 135mm | SK | Pakka","description":"\u003cp style=\"font-weight: 400;\"\u003eA Vintage knife brand from Tokyo, blacksmith Masayasu Yoshitomo apprenticed under his father at age 15 in 1952. Made from carbon steel these knives are thin sharp and sturdy with an asymmetrical bevel. This knife has been in storage and does have some rust marks on the tang.\u003c\/p\u003e\n\u003cp style=\"font-weight: 400;\"\u003eThe honesuke kaku is for butchering poultry.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\" style=\"font-weight: 400;\"\u003eIt is a mono steel knife made from SK, high carbon steel. Carbon steel knives are known for their sharpness, edge retention, and durability. They hold a sharp edge for a long time and are easy to sharpen and maintain. However, they require proper care to prevent rust and will “patina” after cutting highly acidic or alkaline foods.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\" style=\"font-weight: 400;\"\u003e\u003cstrong\u003eThis knife is made from carbon steel and will form rust if it is left wet after use.\u003c\/strong\u003e\u003c\/p\u003e","brand":"With Knives","offers":[{"title":"Default Title","offer_id":44800907837756,"sku":"","price":165.0,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0683\/7754\/2972\/files\/Minamoto_no_Sukehisa_SK_Honsuke_Kaku_135mm_WithKnives_Dunedi.jpg?v=1722826976"},{"product_id":"vintage-gyuto-kanto-style","title":"Vintage | Kanto style Gyuto 210mm | Ash","description":"\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003eThis is a vintage Kanto style gyuto, produced around the 90's. These knives are very thin, the steel feels and sharpens like most SK steel.  This knife also has a slightly convex right side and a fairly flat left side , creating food release for a right handed user.\u003c\/p\u003e\n\u003cp\u003eThe Gyuto is a Japanese version of a western Chef’s Knife, based off of French chefs knives in the 1880’s it was designed for cutting meat, Gyuto translates to “meat sword”, but it is a versatile all round kitchen knife that can be used for rock or push cutting styles. Due to the harder steel used for the cutting edge, Japanese Gyuto’s generally have thinner blades than a western knife of the same size.\u003cbr\u003e\u003c\/p\u003e\n\u003cp style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eCarbon steel knives are known for their sharpness, edge retention, and durability. They hold a sharp edge for a long time and are easy to sharpen and maintain. However, they require proper care to prevent rust and will “patina” after cutting highly acidic or alkaline foods.\u003c\/p\u003e\n\u003cp style=\"font-weight: 400;\"\u003e\u003cstrong\u003eThis knife is made from carbon steel and will form rust if it is left wet after use.\u003c\/strong\u003e\u003c\/p\u003e","brand":"With Knives","offers":[{"title":"Default Title","offer_id":44947448693052,"sku":"","price":155.0,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0683\/7754\/2972\/files\/Vintage_Gyuto_Kanto_style_WithKnives_Dunedin.jpg?v=1723094018"},{"product_id":"vintage-bunka","title":"Vintage | Bunka 160mm | Ash","description":"\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003eThis knife has an asymmetrical Kanto style grind with a right hand bias. I am still researching the history of this knife.\u003c\/p\u003e\n\u003cp style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eCarbon steel knives are known for their sharpness, edge retention, and durability. They hold a sharp edge for a long time and are easy to sharpen and maintain. However, they require proper care to prevent rust and will “patina” after cutting highly acidic or alkaline foods.\u003c\/p\u003e\n\u003cp style=\"font-weight: 400;\"\u003e\u003cstrong\u003eThis knife is made from carbon steel and will form rust if it is left wet after use.\u003c\/strong\u003e\u003c\/p\u003e","brand":"With Knives","offers":[{"title":"Default Title","offer_id":44947535987004,"sku":"","price":155.0,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0683\/7754\/2972\/files\/Vintage_Bunka_Japan_WithKnives_Dunedin.jpg?v=1723093930"},{"product_id":"minamoto-no-sukehisa-gyuto-210mm-sk","title":"Minamoto no Sukehisa | Gyuto 210mm | SK | Pakka","description":"\u003cp style=\"font-weight: 400;\"\u003eA Vintage knife brand from Tokyo, blacksmith Masayasu Yoshitomo apprenticed under his father at age 15 in 1952. Made from carbon steel these knives are thin sharp and sturdy with an asymmetrical bevel.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe Japanese version of a western Chef’s Knife, based off of French chefs knives in the 1880’s it was designed for cutting meat, Gyuto translates to “Chef Knife”, and it is a versatile all round kitchen knife that can be used for rock or push cutting styles. Due to the harder steel used for the cutting edge, Japanese Gyuto’s generally have thinner blades than a western knife of the same size. \u003cspan class=\"ct-span\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\" style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003eIt is a mono steel knife made from SK, high carbon steel. Carbon steel knives are known for their sharpness, edge retention, and durability. They hold a sharp edge for a long time and are easy to sharpen and maintain. However, they require proper care to prevent rust and will “patina” after cutting highly acidic or alkaline foods.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eMeasurements and photographs are taken from a random knife and may differ from the knife you receive.\u003cbr\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003e\u003cstrong\u003eThis knife is made from carbon steel and will form rust if it is left wet after use.\u003c\/strong\u003e\u003c\/p\u003e","brand":"With Knives","offers":[{"title":"Default Title","offer_id":45579093508412,"sku":"","price":155.0,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0683\/7754\/2972\/files\/Minamoto_no_Sukehisa_SK_Gyuto_210mm_Withknves_Dunedin.jpg?v=1722826779"},{"product_id":"vintage-masamoto-sohonten-takohiki-240mm","title":"Vintage| Masamoto Sohonten | Takohiki 240mm | Horn  Magnolia","description":"\u003cp style=\"font-weight: 400;\"\u003eVintage NOS Masamoto Sohonten Takohiki. There is staining from storage.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cspan\u003eMeaning \"Octopus slicer\" A Takohiki is a single bevel knife used for slicing fish into sashimi but can be used for slicing meats also.\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis knife is carbon steel and will rust if not dried after use.\u003c\/span\u003e\u003c\/p\u003e","brand":"With Knives","offers":[{"title":"Default Title","offer_id":47589228249404,"sku":null,"price":300.0,"currency_code":"NZD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0683\/7754\/2972\/files\/IMG20231010123150.jpg?v=1696894430"},{"product_id":"sukehisa-sk-petty","title":"Minamoto no Sukehisa | Petty 135mm | SK | Rosewood","description":"","brand":"With Knives","offers":[{"title":"Default Title","offer_id":49986803138876,"sku":"","price":95.0,"currency_code":"NZD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0683\/7754\/2972\/files\/IMG20240827150637.jpg?v=1724729974"},{"product_id":"minamoto-no-sukehisa-western-deba-180mm-sk-bolster-rosewood","title":"Minamoto no Sukehisa | Yo Deba 180mm | SK | Bolster | Rosewood","description":"\u003cp style=\"font-weight: 400;\"\u003eA Vintage knife brand from Tokyo, blacksmith Masayasu Yoshitomo apprenticed under his father at age 15 in 1952. Made from carbon steel these knives are sharp and sturdy with an asymmetrical bevel.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis is a right handed Yo Deba or western style deba for fish butchery. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"font-weight: 400;\" data-mce-fragment=\"1\"\u003eIt is a mono steel knife made from SK, high carbon steel. Carbon steel knives are known for their sharpness, edge retention, and durability. They hold a sharp edge for a long time and are easy to sharpen and maintain. However, they require proper care to prevent rust and will “patina” after cutting highly acidic or alkaline foods.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eMeasurements and photographs are taken from a random knife and may differ from the knife you receive.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003eThis knife is made from carbon steel and will form rust if it is left wet after use.\u003c\/strong\u003e\u003c\/p\u003e","brand":"With Knives","offers":[{"title":"Default Title","offer_id":51482292879676,"sku":null,"price":175.0,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0683\/7754\/2972\/files\/rn-image_picker_lib_temp_69cda01a-e388-4ea4-b777-a04bc33f96ac.jpg?v=1741824108"},{"product_id":"minamoto-no-keitsuki-gyuto-240mm-sk-bolster-rosewood","title":"Minamoto no Keitsuki | Gyuto 240mm | SK | Bolster | Rosewood","description":"\u003cp style=\"font-weight: 400;\"\u003eMade from carbon steel these knives are sharp and sturdy with an asymmetrical bevel.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe Japanese version of a western Chef’s Knife, based off of French chefs knives in the 1880’s it was designed for cutting meat, Gyuto translates to “Chef Knife”, and it is a versatile all round kitchen knife that can be used for rock or push cutting styles. Due to the harder steel used for the cutting edge, Japanese Gyuto’s generally have thinner blades than a western knife of the same size. \u003cspan class=\"ct-span\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\" style=\"font-weight: 400;\"\u003eIt is a mono steel knife made from SK, high carbon steel. Carbon steel knives are known for their sharpness, edge retention, and durability. They hold a sharp edge for a long time and are easy to sharpen and maintain. However, they require proper care to prevent rust and will “patina” after cutting highly acidic or alkaline foods.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eMeasurements and photographs are taken from a random knife and may differ from the knife you receive.\u003cbr\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003eThis knife is made from carbon steel and will form rust if it is left wet after use.\u003c\/strong\u003e\u003c\/p\u003e","brand":"With Knives","offers":[{"title":"Default Title","offer_id":51482438533436,"sku":null,"price":125.0,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0683\/7754\/2972\/files\/rn-image_picker_lib_temp_85173350-7e5b-4ca7-b7e0-a763553ac61d.jpg?v=1741903191"},{"product_id":"minamoto-no-sukehisa-honsuki-kaku-135mm-sk-pakka-copy","title":"Minamoto no Sukehisa | Honesuki Kaku 135mm | SK | Rosewood","description":"\u003cp style=\"font-weight: 400;\"\u003eA Vintage knife brand from Tokyo, blacksmith Masayasu Yoshitomo apprenticed under his father at age 15 in 1952. Made from carbon steel these knives are thin sharp and sturdy with an asymmetrical bevel. This knife has been in storage and does have some rust marks on the tang.\u003c\/p\u003e\n\u003cp style=\"font-weight: 400;\"\u003eThe honesuke kaku is for butchering poultry.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\" style=\"font-weight: 400;\"\u003eIt is a mono steel knife made from SK, high carbon steel. Carbon steel knives are known for their sharpness, edge retention, and durability. They hold a sharp edge for a long time and are easy to sharpen and maintain. However, they require proper care to prevent rust and will “patina” after cutting highly acidic or alkaline foods.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\" style=\"font-weight: 400;\"\u003e\u003cstrong\u003eThis knife is made from carbon steel and will form rust if it is left wet after use.\u003c\/strong\u003e\u003c\/p\u003e","brand":"With Knives","offers":[{"title":"Default Title","offer_id":52969729327420,"sku":null,"price":155.0,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0683\/7754\/2972\/files\/rn-image_picker_lib_temp_f207b309-aea6-4e9d-8762-73e3da78b149.jpg?v=1775776757"},{"product_id":"minamoto-no-sukehisa-honesuki-maru-152mm-sk-rosewood","title":"Minamoto no Sukehisa | Honesuki Maru 152mm | SK | Rosewood","description":"\u003cp style=\"font-weight: 400;\"\u003eA Vintage knife brand from Tokyo, blacksmith Masayasu Yoshitomo apprenticed under his father at age 15 in 1952. Made from carbon steel these knives are thin sharp and sturdy with an asymmetrical bevel. This knife has been in storage and does have some rust marks on the tang.\u003c\/p\u003e\n\u003cp style=\"font-weight: 400;\"\u003eThe honesuke maru is a butchering knife.\u003c\/p\u003e\n\u003cp style=\"font-weight: 400;\"\u003eIt is a mono steel knife made from SK, high carbon steel. Carbon steel knives are known for their sharpness, edge retention, and durability. They hold a sharp edge for a long time and are easy to sharpen and maintain. However, they require proper care to prevent rust and will “patina” after cutting highly acidic or alkaline foods.\u003c\/p\u003e\n\u003cp style=\"font-weight: 400;\"\u003e\u003cstrong\u003eThis knife is made from carbon steel and will form rust if it is left wet after use.\u003c\/strong\u003e\u003c\/p\u003e","brand":"With Knives","offers":[{"title":"Default Title","offer_id":53081266258236,"sku":null,"price":165.0,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0683\/7754\/2972\/files\/rn-image_picker_lib_temp_d4786b2a-3ddf-446b-b627-dfb5ac420839.jpg?v=1779502397"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0683\/7754\/2972\/collections\/IMG_20230221_123918_076.jpg?v=1678931537","url":"https:\/\/www.withknives.com\/collections\/vintage-knives.oembed","provider":"With Knives","version":"1.0","type":"link"}