Cutlery

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

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

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

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

This blade shape is intended for slicing boneless protein. The sujihiki is often referred to as the Western equivalent of the traditional Yanagi knife.se cuisine Read more

One of the most Stainless knives from Sakai Ichimonji. 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 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