Kitchen Equipment

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 Bunka is a multipurpose knife suitable for meat, fish, & vegetables. It is similar in shape to the Kiritsuke but with a taller blade height. 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

he Kiritsuke Yanagi is a variation of the "Yanagi" Knife. It is used to slice boneless fish fillets into sashimi and sushi. Read more

One of the most Stainless knives from Sakai Ichimonji. The FV-10 Series is crafted with the Full Steel, or Mono Steel Process which produces a sharper, more durable knife. 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 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 Deba used to cut and fillet the head and bones of fish, and to separate the backbone from the meat. 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 Yanagi is used to slice boneless fish fillets into sashimi and sushi. Read more

As the name suggests, this knife differs from the traditional Deba knife which is thick and rigid. 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

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 Deba used to cut and fillet the head and bones of fish, and to separate the backbone from the meat. Read more

Kanso is a design principle based on Zen philosophy. It means “simplicity. The steel is Japanese AUS10A, a high-carbon, vanadium stainless steel. 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 Shun Classic Series combines centuries-old Japanese Samurai blacksmithing with today's modern and technically sophisticated manufacturing processes. Read more

Kanso is a design principle based on Zen philosophy. Read more

Kanso is a design principle based on Zen philosophy. Read more

The Shun Classic Series combines centuries-old Japanese Samurai blacksmithing with today's modern and technically sophisticated manufacturing processes. Read more

This Shun Classic Blockset comes with everything you need in a home or professional kitchen. Read more

Hand made by Takeshi Saji (from the Takefu Knife Village) a third generation blacksmith and recognized by the Japanese Ministry of Industry as a Master Craftsman. Read more

Misono’s most affordable line of knives is created with a stain-resistant molybdenum steel blade. Read more

The honesuki poultry boning knife is used to separate the meat from the bones. Read more