Cutlery

The Mirror Polish liquid has small amounts of abrasive in the liquid that are 8000-14000 grit. Read more

Kitchen scissors with ABS Plastic handle and Stainless Steel blade 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. Size: 21 x 7 x 2 cm 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

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

Kitchen scissors with ABS Plastic handle and Stainless Steel blade. Read more

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

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

Nylon fabric roll bag with 8 knife slots, and smaller compartments for accessories. Adjustable straps included. Read more

The Naniwa Multi-Stone series is an affordable sharpening stone from Naniwa. It doesn't catch the blade too much so it's a perfect sharpening stone for absolute beginners. Read more

Stainless Steel coated in black Teflon

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Electrocoated Stainless Steel Read more

Double sided whetstone including 220 Grit, and a 1000 grit stone. 220/1000 are coarse stones mostly used for chipped, nicked, damaged blade edges. Read more

Double sided whetstone including 220 Grit, and a 1000 grit stone. 220/1000 are coarse stones mostly used for chipped, nicked, damaged blade edges. Read more

Since the 13th century, Seki city has been the heart of the Japanese cutlery industry 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

"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

220# Grit whetstone from Naniwa Traditional Stone Series. 220# Grit is mostly used to repair tips, broken tips, and heavily damaged edged of a knife. Read more

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

The Glestain Ceramic Honing Rod is made out of a hard, fine, ceramic abrasive. 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

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