Kitchen Equipment

Offset Plating tweezers for the delicate work of decorating and garnishing dishes. Read more

Offset Plating tweezers for the delicate work of decorating and garnishing dishes. Read more

Offset spatula for the delicate work of decorating and garnishing dishes. Read more

The Gyuto is the Japanese equivalent to a European Chef's Knife. A versatile blade that can be used for cutting meat, vegetables & fish, making it suitable for preparing Western and Japanese cuisine. Read more

The set comes with 4 steak knives, the steak knives included in the set are ideal in a dining environment. Read more

3000# Grit whetstone from Naniwa Super Stone S2 Series. 3000# Grit is usually used to enhance cutting performance on Knives Read more

5000# Grit whetstone from Naniwa Super Stone S2 Series. 5000# Grit is usually used to enhance cutting performance or slightly polish Knives Read more

Stainless Steel, TPR, and PP Rubber adjustable whetstone holder that accommodates various whetstone sizes. Read more

220# Grit stone fixer from Naniwa is used for repairing, smoothening, or straightening the surface of a Whetstone. Read more

Cooking chopsticks with Stainless steel tip and Magnolia Wood Read more

The Naniwa Traditional Stone is a mid-ranged quality and priced sharpening stone, it has a non-aggressive grip on the blade which makes it a beginner-friendly stone that is good for those wanting to learn how to sharpen their knives. Read more

Santoku meaning "3 virtues" is a multipurpose knife that takes its name from its ability to handle, meat, fish, and vegetables. Read more

Santoku meaning "3 virtues" is a multipurpose knife that takes its name from its ability to handle, meat, fish, and vegetables. Read more

The Shun Classic White series retains all of the Shun Classic's quality, performance, and manufacturing process, but this time comes with a bright ash wood colored handle. Read more

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

This blade is a vegetable chopping blade, the boxy shape derives from the Usuba and also makes it easier to chop vegetables and herbs. 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 Deba used to cut and fillet the head and bones of fish, and to separate the backbone from the meat. Read more

Stainless steel fishbone tweezer with straight wide tip. Read more