Products tagged with Knife

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

4000# Grit whetstone from Naniwa Traditional Series. 4000# Grit is usually used to enhance cutting performance on Knives Read more

Knife sharpeners, sharpening stone line ideal for home use. Read more

Knife sharpeners, sharpening stone line ideal for home use. Read more

Steel Type: Inox (AUS-8) Stainless Steel
Handle Material: Composite wood with welded bolster
Rockwell HRC: 58
Blade Length: 150mm, 6inch
Bevel: 70:30 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

Knife Sharpeners, Sharpening Stone Line Read more

Knife Sharpeners, Sharpening Stone Line 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

Steel Type: Aogami Super Blue Carbon Steel Core wrapped in stainless steel. "Tsuchime" Hammered Finish 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 Premier line of knives are a collaboration with Chef Tim Malzer. Similar to the Shun Classic line, these knives are made with a VG MAX Core and sandwiched with 32 Layers of Damascus. Read more

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

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

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

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 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

Steel Type: VG-MAX Stainless Steel Core, wrapped in 32 Layers of Damascus
Handle Material: Ebony stained Pakkawood
Rockwell HRC: 61
Blade Length: 120mm, 4.75inch
Bevel: 50:50 Read more

Washing and Sanitizing / Sterilizers / Knife Sterilizers Read more

Steel Type: Confidential blend of high carbon stain resistant steel
Handle Material: 50-100 Year old Desert Ironwood
Rockwell HRC: 60
Blade Length: 230mm, 9inch
Bevel: 70:30 Right Read more

Hygiene: Completely smooth, sloping top Read more