Chinese cleavers are excellent all-purpose kitchen knives, ideal for slicing boneless meats and vegetables, crushing spices, and moving ingredients from the cutting board to the pan. 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 is a vegetable chopping blade, the boxy shape derives from the Usuba and also makes it easier to chop vegetables and herbs. Read more

VG-10 Stain Resistant Core with "Tsuchime" Hammered pattern, and 33 Layered Damascus Pattern. 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

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

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 Kiritsuke is traditionally a versitile, 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

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 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

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, 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

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

Also known as the "Menkiri", or "Udon Kiri", this knife is designed to cut noodles. In order to get perfect even thin strips, the knife is extremely sharp,& the blade must extend to the end of the handle to cover the width of the dough 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