Collection

Offset Plating tweezers for the delicate work of decorating and garnishing dishes. Read more

5000# Grit whetstone from Naniwa Super Stone S2 Series. 5000# Grit is usually used to enhance cutting performance or slightly polish Knives Read more

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

Santoku meaning "3 virtues" is a multipurpose knife that takes its name from its ability to handle, meat, fish, and vegetables. 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

Stainless steel fishbone tweezer with straight wide tip. 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 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

Commercial Water Filtration System 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

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

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

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

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

Full Stainless steel fish scaler 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

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

Straight Plating tweezers for the delicate work of decorating and garnishing dishes. 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 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 honesuki poultry boning knife is used to separate the meat from the bones. It is lighter and thinner than the garasuki and can be used in place of a Western boning knife. Read more