Gesshin Magomitsu 165mm Kurouchi Damascus Funayuki

If the standard White Bark Workwear aprons weren't durable enough, the White Bark team has gone ahead and produced a premium version with a heavyweight 16.5oz. 100% hemp canvas. This fabric is tough as nails and sure to look great and last for years. Additionally, the crossback straps are made with a handsome black vegetable-tanned leather and easily removeable for when it comes time to wash the garment. The premium hardware makes the process of removing the straps a breeze. This apron is environmentally friendly, anti-microbial, and ergonomically designed. In addition, by committing to only using a dual cross-back strap design, our apron keeps your shoulders back and your back straight to keep you comfortable and pain-free throughout your workday, night or anytime in between.

*Please note that the color of stitching may vary from apron to apron

Cork District is a company founded by two of our friends here in Los Angeles and was one of the first lines of aprons we carried.

They designed this service clip to help minimize neck pain and discomfort associated with U-Neck aprons. This magnetic clip can affix to the strap of the apron and the back of your shirt, chef's coat, etc. It holds the neck strap off of your neck in a comfortable way. Because it is magnetic, it can be used universally with almost any apron. These are made from silicone and come in white, red, green, or black.

"Solve a common problem that people ignore."

"Honyaki" is a traditional Japanese term used to describe a type of high-quality knife made from a single piece of steel, usually carbon, without any additional layers or cladding. The term “honyaki” emphasizes the knife's craftsmanship and the purity of its materials.

This particluar example is made of White #1, is very finely mirror-polished, comes with a very handsome tagayasan (wenge) handle and impressive tagayasan saya, and the hamon depicts Mount Fuji with a sun on one side of the blade and a crescent moon on the other side.

The process of making a honyaki knife involves heating the steel to a glowing, cherry red temperature, forging it into shape, differentially heat-treating the blade by placing a layer of insulating clay on the spine, and quenching it in either oil or water. Water-quenched blades are much more difficult to work with, resulting in a higher rate of loss. This type of knife is known for its exceptional sharpness, edge retention, and craftsmanship. However, honyaki knives require more care and attention during use compared to sanmai knives, as they are exceptionally hard and brittle.

Due to their intricate and demanding production process, honyaki knives are often considered the pinnacle of knife craftsmanship and are highly prized by chefs and culinary enthusiasts.

The pursuit of mastering the honyaki blacksmithing technique is one that can take a craftsman years. Within that time there is a huge number of lost kiji (rough forged blanks) that shatter or crack during the heat treatment process. I remember touring the workshop of a really talented craftsman. Tucked away in a corner of the space was a box filled with dozens of kiji, possibly a hundred, and they were all cracked.

As these knives are carbon steel, they will need to be cared for as such. You can read more in our about knife care section. Carbon steel can rust if not cared for properly, so please make sure to clean and dry your knife after use.

• Knife Type: Gyuto
• Steel Type: White #1 Carbon
• Handle Type: Octagonal Tagayasan (
• Construction Type: Monosteel Honyaki
• Hand Orientation: Ambidextrous

• Handle Length: 142mm
• Handle Height: 28mm
• Handle Width: 22mm
• Handle to Tip Length: 214mm
• Heel to Tip Length: 201mm
• Width of Spine at Middle: 2.28mm
• Width of Spine 1cm from the Tip: 0.93mm
• Width of Spine at Handle: 2.22mm
• Width of Spine above Heel: 2.20mm
• Blade Thickness 1/2 way between the Spine and Edge: 1.73mm
• Blade Height at Heel: 48mm
• Weight: 163g

The Tetsujin series is a collaboration between Myojin-san and Tomura-san. For some years now, Myojin-san has been one of the craftsmen involved with our Gesshin Kagekiyo knives. Together with his workshop partner and longtime friend, they began the Tetsujin series. This wa-gyuto is made from Blue #2 steel with soft iron cladding and a tatsutogi, or lengthwise-sharpened, finish. The tatsutogi grind/finish is a subtle convex grind from spine to edge, and tends to be thinner in the mid-section than his knives with shinogi lines and wide bevels. The Tetsujin knives also feature a bit more blade height than many similar sakai-made wa-gyuto. These guys have been making quite a name for themselves with high-performing and extremely well-made knives. The handle is made from walnut and the knife come with magnolia saya.