Cutlery

The Kiritsuke is traditionally a versatile, multipurpose Japanese knife. It has a slightly flatter blade profile, making it a great tool for long, smooth slices on meat, steaks, and fish. 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 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 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 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 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 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

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

The Kiritsuke is traditionally a multipurpose Japanese knife, it can be used as a Gyuto, Nakiri, and Sujihiki. Read more

The essence of Sakai is in Ichimonji's knives. 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 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 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 set comes with 4 steak knives, the steak knives included in the set are ideal in a dining environment. 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

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

The Shun Classic 3-piece set comes with a 7-inch Santoku Knife, 6-inch Petty Knife, and a 3.5-inch Paring Knife. A perfect set of knives for home cooks that fit all of their needs. 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

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

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

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 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