Collection

3000# Grit whetstone from Naniwa Super Stone S2 Series. 3000# Grit is usually used to enhance cutting performance on Knives Read more

Cooking chopsticks with Stainless steel tip and Magnolia Wood 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 Shun Classic White series retains all of the Shun Classic's quality, performance, and manufacturing process, but this time comes with a bright ash wood colored handle. 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

Kitchen scissors with ABS Plastic handle and Stainless Steel blade. 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

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

A durable and affordable alternative to a wooden saya. Made out of a hard plastic resin on the outside, and softer felt material on the inside to prevent scratches on the knifes surface. 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

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

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

Saibashi is a type of Chopsticks used mostly for cooking and frying, they work extremely well for deep-frying foods as an alternative to tongs 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 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

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

AUS10A Stainless Steel, with "Nami" Wave Pattern Read more

A durable and affordable alternative to a wooden saya. Made out of a hard plastic resin on the outside, and softer felt material on the inside to prevent scratches on the knifes surface. Read more

Elegant and easy to use, contains glass server for pouring up your cold brew. Ice coffee in less that 3 hours, or longer if you choose! Has the added benefit of fitting into your fridge as it's not so bulky. Read more