Kitchen Equipment

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

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 bird's beak is a peeling knife that is ideal for peeling fruits and vegetables. Perfect for hand-held cutting. 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

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

An essential tool for any sushi bar, this makisu rolling mat is used to make maki sushi rolls. This makisu is made with embossed plastic strips and monofilament strings instead of the traditional bamboo and cotton strings. Read more

An essential tool for any sushi bar, this makisu rolling mat is used to make maki sushi rolls. This makisu is made with embossed plastic strips and monofilament strings instead of the traditional bamboo and cotton strings. Read more

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