Premium Chef's Knives

The Deba used to cut and fillet the head and bones of fish, and to separate the backbone from the meat. 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 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 "petite" knife comes in a small and convenient size for more delicate work like cutting, or peeling small vegetables and herbs. Read more

Knife sharpeners, sharpening stone line ideal for home use. Read more

Professional knife sterilizer with 10-knife capacity, stainless steel body, and timer control. Ideal for hygienic kitchen operations. Read more

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

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

Tune up your kitchen knives in between sharpening's. This sharpening steel restores a knife's sharp edge by smoothing and realigning the blade's cutting edge to help it stay sharper longer. Read more

A knife with a curved, short blade for precision tasks like trimming and peeling vegetables and fruits. Read more

Stainless steel oyster opener with wooden handle. Read more

The Yanagi is used to slice boneless fish fillets into sashimi and sushi. 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 Everyday Line Chef's Knife is constructed with quality German stainless steel - an affordable choice in quality kitchen cutlery.
This knife is a favorite when it comes to chopping, dicing, and slicing. Read more

IVO Bread Knife has a polished durable blade designed to retain the excellent cutting edge much longer than comparable bread knives. Constructed from the highest quality German stainless steel, with pronounced bolster guard and non-slip safety features. 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. 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

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

Perfect choice for your professional kitchen. Read more

Washing and Sanitizing / Sterilizers / Knife Sterilizers 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

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

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