Premium Chef's Knives

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 Deba used to cut and fillet the head and bones of fish, and to separate the backbone from the meat. Read more

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

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 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

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

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

Stainless steel oyster opener with wooden handle. 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

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 Yanagi is used to slice boneless fish fillets into sashimi and sushi. Read more

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

This Shun Classic Blockset comes with everything you need in a home or professional kitchen. Read more

Hand made by Takeshi Saji (from the Takefu Knife Village) a third generation blacksmith and recognized by the Japanese Ministry of Industry as a Master Craftsman. Read more

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

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

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 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