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

Steel Type: Aogami Super Blue Carbon Steel Core wrapped in stainless steel. "Tsuchime" Hammered Finish 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

The Everyday Line Serrated Paring Knife is constructed with quality German stainless steel - an affordable choice in quality kitchen cutlery. Read more

Stainless steel oyster opener with wooden handle. 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 Deba used to cut and fillet the head and bones of fish, and to separate the backbone from the meat. 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

The Shun Classic Series combines centuries-old Japanese Samurai blacksmithing with today's modern and technically sophisticated manufacturing processes. 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

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

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

Stainless steel fishbone tweezer with straight tip

Lengths: 90mm, 120mm 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

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

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

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

As the name suggests, this knife differs from the traditional Deba knife which is thick and rigid. Read more