Kitchen Equipment

The bird's beak is a peeling knife that is ideal for peeling fruits and vegetables. Perfect for hand-held cutting. Read more

The paring knife is an even smaller version of the petty knife, it is ideal for peeling fruits and vegetables. A perfect blade for handheld cutting. 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

An essential tool for any sushi bar, this makisu rolling mat is used to make maki sushi rolls. This makisu is made with embossed plastic strips and monofilament strings instead of the traditional bamboo and cotton strings. Read more

An essential tool for any sushi bar, this makisu rolling mat is used to make maki sushi rolls. This makisu is made with embossed plastic strips and monofilament strings instead of the traditional bamboo and cotton strings. Read more

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

Straight Plating tweezers for the delicate work of decorating and garnishing dishes. 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 newest addition to the Tomihisa 富久 Line. The blade features a Shirogami White Carbon Steel forged and manufactured by the master blacksmiths of the Sakai Region. Read more

The honesuki poultry boning knife is used to separate the meat from the bones. It is lighter and thinner than the garasuki and can be used in place of a Western boning knife. 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

One of the most Stainless knives from Sakai Ichimonji. Read more

The essence of Sakai is in Ichimonji's knives. Read more

This blade shape is intended for slicing boneless protein. The sujihiki is often referred to as the Western equivalent of the traditional Yanagi knife. Read more

8000# Grit whetstone from Naniwa Traditional Stone Series. 8000# Grit is used to finish/polish the cutting edge of knives Read more

1000# Grit whetstone from Naniwa Traditional Stone Series. 1000# Grit is mostly used to improve the cutting performance of a knife when its cutting performance deteriorates. Read more

10000# Grit whetstone from Naniwa Super Stone S2 Series. 10000# Grit is usually used to finish the cutting edge of professional knives. Read more

This honing steel features a Monocrystalline Diamond surface that makes it incredibly tough and abrasive. Read more

An essential tool for any sushi bar, this makisu rolling mat is used to make maki sushi rolls. 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

The Peel S Katsuramuki is one of the most popular peelers for Vegetables. It features a rotating handle and an adjustable blade used to peel vegetables such as Radish, Potatoes, Etc. Read more

The cutting board scraper is used to clean and erase tough spots, yellowing from use, molds and mildews, grooves, and feathering from the surface of your cutting boards. Read more

"Samekichi" has numerous small blade teeth on the surface like sharkskin. It can make wasabi smooth and creamy and extract its unique stimulation and flavor. 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