All knives come with one free sharpening. Avoid using on frozen food and on bones.
JKC AUS10 Utility 135mm
JKC AUS10 Utility
Miyabi Issin Slicer/Sujihiki 210mm
Miyabi Isshin Slicer
Tojiro DP VG10 Utility (2 sizes)
Tojiro DP VG10 Utility (2 sizes)
Suzuki Gin Santoku 180mm
Suzuki Gin Santoku 180mm
Tomohiro Paring (2 Sizes)
110mm – This exceptionally comfortable small paring knife is ideal for delicate tasks; the classic pointed tip makes easy work
JKC Sushi Yanagiba 240mm
Yanagiba translates to Willow Leaf. This is the most popular shape of knife used in sushi restaurants the world over.
JKC AUS10 Boning 165mm
JKC AUS10 Boning 165mm
Miyabi Issin Utility (2 sizes)
Miyabi Isshin Utility
JKC Aogami Paring/Utility 125mm
The 125mm Utility/Paring is the most familiar shape and size in most Western kitchens and thus amongst the most heavily
Tojiro DP Hammered Gyuto (3 sizes)
Tojiro DP Hammered Gyuto
JKC Aogami Gyuto (2 Sizes)
This slimmer blade is called Gyuto – meaning cow sword. It is designed to make light work of slicing, dicing
Yoshi 69 Layer Santoku 180mm
Yoshi 69 Layer Santoku 180mm
JKC 63 Layer Santoku (2 Sizes)
Santoku literally translates as ‘three benefits’ – slicing, dicing and mincing. The breadth of blade is ideally suited for cutting
Hachi Gyuto (3 sizes)
180mm, 210mm and 240mm – Gyuto literally translates as ‘cow sword’ and is the Japanese interpretation of a European chef’s
JKC 63 Layer Gyuto (Available in 4 Sizes)
This slimmer blade is called Gyuto – meaning cow sword. It is designed to make light work of slicing, dicing
Brieto Ergo Paring (2 sizes)
Moisture-resistant grip is designed for long-time comfort and better control to resist slip with water or oil. Integrated handle of
JKC Sushi Yanagiba 210mm
Yanagiba translates to Willow Leaf. This is the most popular shape of knife used in sushi restaurants the world over.
Senzo Small Santoku 143mm
Senzo 33 Layers VG10
JKC 63 Layer Paring 90mm
This versatile paring knife is ideal for everyday tasks; the classical pointed tip makes easy work of tricky jobs such
Tojiro DP Hammered Utility 130mm
Tojiro DP Hammered Utility 130mm
Tojiro DP Hammered Santoku 170mm
Tojiro DP Hammered Santoku 170mm
JKC Tsukiji Full-Flex Boning 160mm
Fully or Semi-Flexible knives for easy boning and filleting – while the length of our exclusive JKC Tsukiji blades are
Aogami Traditional Yanagiba (5 sizes)
Aogami Traditional Yanagiba (5 sizes)
Best Clad Pro Gyuto (2 sizes)
180mm and 210mm – Gyuto literally translates as ‘cow sword’ and is the Japanese interpretation of a European chef’s knife.
Tomohiro Gyuto (3 sizes)
180mm, 210mm and 240mm – Gyuto literally translates as ‘cow sword’ and is the Japanese interpretation of a European chef’s
Suisin Inox Gyuto (4 sizes)
180mm, 210mm, 240mm and 270mm – Gyuto literally translates as ‘cow sword’ and is the Japanese interpretation of a European
JKC Aogami Santoku 170mm
Santoku literally translates as ‘three benefits’ – slicing, dicing and mincing. The breadth of blade is ideally suited for cutting
Kunio 17 Layers VG10 Nakiri 165mm
Kunio 17 Layers VG10 Nakiri 165mm
Senzo Paring 80mm
Senzo 33 Layers VG10
JKC Blue 2 Utility 135mm
These blades will oxidise if left damp or wet and should be dried immediately after washing and oiled with a
JKC 63 Layer Utility (2 sizes)
The Utility is amongst the most heavily used blades in western domestic kitchens. It is comfortable for those who are
Miyabi 5000 MCD Utility 130 mm
The 130mm Utility/Paring is the most familiar shape and size in most Western kitchens and thus amongst the most heavily
JKC Sushi Kodeba 100mm
A Kodeba is the slimmer, daintier and easier to use version of a Deba. This knife is designed for most
Hasegawa Nakiri 160mm
160mm -The Nakiri may for all the world look like a small cleaver but it is an accurate blade, in
Hasegawa Paring 110mm
110mm – This exceptionally comfortable small paring knife is ideal for delicate tasks; the classic pointed tip makes easy work
Tojiro DP VG10 Slicer/Sujihiki (3 sizes)
Tojiro DP VG10 Slicer (3 sizes)
JKC Aogami Paring/Petty 90mm
This versatile paring knife is ideal for everyday tasks. Designed primarily for use in the hand the classic pointed tip
Kyoto Santoku 180mm
Kyoto Santoku 180mm
Yasuo 33 Layers Boning 180mm
Made to a JKC custom design. We have contracted the best commercial maker in Seki to produce this range of
Tojiro DP Hammered Nakiri 165mm
Tojiro DP Hammered Nakiri 165mm
Kyocera Ceramic Gyuto (2 sizes)
Kyocera Ceramic Gyuto (2 sizes) NOTE: Avoid twisting, dropping and hand wash only.
Kyocera Ceramic Paring 110mm
Kyocera Ceramic Paring 110mm NOTE: Avoid twisting, dropping and hand wash only.
Miyako 33 Layers Gyuto (3 sizes)
Miyako 33 Layers Gyuto (3 sizes) One of our most affordable ranges of high end Damascus knives! With a core
Miyako 33 Layers Utility 130mm
Miyako 33 Layers Utility 130mm One of our most affordable ranges of high end Damascus knives! With a core of
JKC 63 Layer Nakiri (2 Sizes)
Nakiri – This is the definitive Japanese shape for the preparation of vegetables. Whether slicing the softest tomatoes, dicing the
Hammer Gyuto (3 sizes)
Hammer Gyuto
Warikome Santoku 165mm
Santoku literally translates as ‘three benefits’ – slicing, dicing and mincing. The breadth of blade is ideally suited for cutting
Tomohiro 165mm Nakiri
160mm -The Nakiri may for all the world look like a small cleaver but it is an accurate blade, in
Tamahagane Utility 150mm
The 150mm Utility is amongst the most heavily used blades in western domestic kitchens. It is comfortable for those who
