Collection

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

Kitchen scissors with ABS Plastic handle and Stainless Steel blade 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 Kiritsuke is traditionally a multipurpose Japanese knife, it can be used as a Gyuto, Nakiri, and Sujihiki. 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 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 Glestain Ceramic Honing Rod is made out of a hard, fine, ceramic abrasive. 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 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 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

The Petty or "petite" knife comes in a small and convenient size for more delicate work like cutting, or peeling small vegetables and herbs. 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

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

This set includes everything a Chef needs for plating, decorating, and garnishing dishes. 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

Each exquisite Shun knife is carefully crafted in a 100-step process inspired by ancient sword smiths. The amazing blades are created in Seki City, Japan's 700-year-old center for samurai swords. Read more

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

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