Peeling & Paring

Ideal for peeling, slicing, and shaping fruits and vegetables, these knives offer precision and control for delicate tasks.


Santoku (Multipurpose)

A versatile knife with a unique shape for chopping, slicing, and mincing. Ideal for those who prefer a lighter, more manageable knife for various kitchen tasks.



Similar to a Santoku but with a pointed tip, the Bunka is versatile for chopping, slicing, and dicing, with the added ability to handle precision tasks.


Honesuki / Skinning

A boning knife designed for poultry, offering precision for deboning and trimming, with a shape that allows for maneuverability around bones.


Boning / Skinning

A boning knife has a narrow, sharp blade for precisely removing bones from meat and fish, ensuring minimal waste and maximum precision.



Smaller than a chef's knife but larger than a paring knife, the utility knife is perfect for tasks that are too big for a paring knife and too small for a chef's knife.


Gyuto / Chef Knife (Multipurpose)

The Japanese version of a Western chef's knife, perfect for slicing, dicing, and chopping a wide range of foods. Its versatility makes it a must-have in any kitchen.



Designed primarily for chopping vegetables. It has a straight blade that makes it easy to chopping board without the need for a horizontal pull or push.



Featuring a serrated edge, this knife is designed to slice through bread and other baked goods smoothly without crushing.


Slicing / Sujihiki

A long, narrow blade designed for slicing boneless meat slices, this knife allows for precise cuts with minimal effort, making it perfect for sashimi and carving.

Japanese Traditional Sushi Shapes


Deba Traditional

A heavy-duty cleaver designed for cutting fish and light boning. Its thick spine and durable edge allow for cutting through joints and bones.


Yanagiba Traditional

Primarily used for slicing raw fish for sashimi and sushi, its long, thin blade ensures a smooth, slicing motion that doesn't tear the fish.


Usuba Traditional

The Usuba is a Japanese vegetable knife with a straight edge, perfect for precise, clean cuts in vegetable preparation.


Takohiki Traditional

The Takohiki is a square-tipped Japanese knife for slicing raw fish, offering precise cuts with a design ideal for sushi and sashimi presentation.