Cutlery

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 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

Cooking chopsticks with Stainless steel tip and Magnolia Wood Read more

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

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

Naniwa Advanced Stone 1000# Grit Read more

1000# Grit whetstone from Naniwa Traditional Stone Series. 1000# Grit is mostly used to improve the cutting performance of a knife when its cutting performance deteriorates. Read more

8000# Grit whetstone from Naniwa Traditional Stone Series. 8000# Grit is used to finish/polish the cutting edge of knives Read more

4000# Grit whetstone from Naniwa Traditional Series. 4000# Grit is usually used to enhance cutting performance on Knives 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

3000# Grit whetstone from Naniwa Super Stone S2 Series. 3000# Grit is usually used to enhance cutting performance on Knives Read more

5000# Grit whetstone from Naniwa Super Stone S2 Series. 5000# Grit is usually used to enhance cutting performance or slightly polish Knives Read more

Folding knife bag with 7 knife slots, zipped compartment, and 3 slots for accessories like tweezers, spoons, etc. Adjustable shoulder strap. 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

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 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 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

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 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

10000# Grit whetstone from Naniwa Super Stone S2 Series. 10000# Grit is usually used to finish the cutting edge of professional knives. 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

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

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