Food & Beverages

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 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

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

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

Stainless steel fishbone tweezer with straight wide tip. 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

The Sakai Ichimonji 8A-N Series features knives constructed from AUS-8 Japanese Stainless Steel. AUS-8 Steel is renowned for its affordable price, ease of maintenance, and ease of sharpness. 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 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

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

Nylon fabric roll bag with 8 knife slots, and smaller compartments for accessories. Adjustable straps included. 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 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

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