Premium Chef's Knives

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

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

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

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 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

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 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

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 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

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

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

Knife Sharpeners, Sharpening Stone Line 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 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

Cleaver is the right knife for the job at hand. The polished durable blade is designed to retain the excellent cutting edge much longer than comparable 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

Stainless steel oyster opener with wooden handle. 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