Kitchen Equipment

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

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

The Aya & Kohaku Series forged with a VG1 Core—known as one of the most budget-friendly Japanese stainless steels—makes it an ideal choice for those seeking to enhance their sharpening skills at home. 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 of 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 of a European Chef's Knife. A versatile blade that can be used for cutting meat, vegetables, abs 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

Water Conditioning with Sensor Monitoring for Commercial and Light Industrial Applications
Configured as a Twin Tank System with 3/4" porting. Read more

The Mibrasa Oven HMB AB SB 110 is a versatile and high-performance cooking appliance designed for both professional kitchens and culinary enthusiasts. Read more

Fellow - Carter Cold Tumbler 473ml - Mint Chip Read more

Fellow - Carter Cold Tumbler 473ml - Sand Dune Read more

Fellow - Carter Carry Tumbler 591ml - Sand Dune Read more

Fellow - Carter Carry Tumbler 591ml - Smoke Green Read more