Kitchen Equipment

Style is the collection for traditional and prestigious furnishings with a distinctive style. Style includes lines with a traditional and elegant taste and prestigious lines made with manual cuts and finishes. Read more

Style is the collection for traditional and prestigious furnishings with a distinctive style. Style includes lines with a traditional and elegant taste and prestigious lines made with manual cuts and finishes. Read more

Style is the collection for traditional and prestigious furnishings with a distinctive style. Style includes lines with a traditional and elegant taste and prestigious lines made with manual cuts and finishes. Read more

Style is the collection for traditional and prestigious furnishings with a distinctive style. Style includes lines with a traditional and elegant taste and prestigious lines made with manual cuts and finishes. Read more

Stainless steel oyster opener with wooden handle. Read more

The grater is made of magnolia wood, which is widely used for kitchen tools. Read more

Made out of sustainable and environmentally sound bamboo, this light bamboo mat is traditionally used for rolling sushi and maki. The bamboo used is durable flexible while the strings used to attach are sanitary. Read more

ABS Plastic mandoline that comes with an blade replacement, finger protector, and adjustable frame. Read more

Introducing the KUTO 11oz Japanese Denim
Apron. Read more

The Yanagi is used to slice boneless fish fillets into sashimi and sushi. The graceful, long and thin blade is designed to cut slices in one drawing stroke, which applies minimal pressure on the flesh of the fish to avoid stress and cell destruction. Read more

The Bunka is a multipurpose knife suitable for meat, fish, & vegetables. It is similar in shape to the Kiritsuke but with a taller blade height. Read more

The Sakimaru Takohiki is a variation of the Yanagiba and Takohiki, and is used for much the same purpose of slicing sushi and sashimi. Read more

he Kiritsuke Yanagi is a variation of the "Yanagi" Knife. It is used to slice boneless fish fillets into sashimi and sushi. Read more

One of the most Stainless knives from Sakai Ichimonji. The FV-10 Series is crafted with the Full Steel, or Mono Steel Process which produces a sharper, more durable knife. Read more

The Yanagi is used to slice boneless fish fillets into sashimi and sushi. The graceful, long, and thin blade is designed to cut slices in one drawing stroke, which applies minimal pressure on the flesh of the fish to avoid stress and cell destruction. Read more

The Petty or "pettite" knife comes in a small and convenient size for more delicate work like cutting, or peeling small vegetables and herbs. Read more

The Deba used to cut and fillet the head and bones of fish, and to separate the backbone from the meat. Read more

The Petty or "pettite" knife comes in a small and convenient size for more delicate work like cutting, or peeling small vegetables and herbs. Read more

The Yanagi is used to slice boneless fish fillets into sashimi and sushi. Read more

As the name suggests, this knife differs from the traditional Deba knife which is thick and rigid. Read more

The Deba used to cut and fillet the head and bones of fish, and to separate the backbone from the meat. Read more

The Petty or "pettite" knife comes in a small and convenient size for more delicate work like cutting, or peeling small vegetables and herbs. Read more

The Deba used to cut and fillet the head and bones of fish, and to separate the backbone from the meat. Read more

Kanso is a design principle based on Zen philosophy. It means “simplicity. The steel is Japanese AUS10A, a high-carbon, vanadium stainless steel. Read more