Chefs Knives
Saji SG2 Blue Turquoise Gyuto 210mm
HRB 37 Layers Santoku 165mm
210mm
240mm
Souryurin Gyuto
- Fully Hand Forged by Master
- Layers:- 67 Layers Blade
- Blade Material:- VG10 Core
- Hardness:- 62±
- Blade Finish:- Hammered and polished
- Blade: Double bevelled & Full Tang
- Handle:- Specially shaped polyurethane resin handle
- One of the Sharpest Edge
- Made in Japan
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Kai Shun Engetsu Limited Edition Santoku 180mm
Kida 63 Layers Gyuto
Premium Collection
VG10 Stainless steel
63 Layers hand-hammered blade
Hardness HRC 63+ /- 1
Micarta handle
Made by the master blacksmiths
Made in Japan
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Suisin Special Inox Gyuto (2 sizes)
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T ZA18 45 Layer Brown Gyuto
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Saji Niji V Gold Gyuto
Made by Takeshi Saji san Fully handmade VG10 Hardness 62 HRC + /- 1 Blade Type: Double-edged blade Handle Material: Cowbone Made in Japan
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SLD 3 Layers Gyuto
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Suisin Wa Gyuto
Swedish stainless steel
Single Layer blade
Hardness HRC 61 + /- 1
Yew Wood + water buffalo bolster handle
Made in Japan
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Saji R2 Ironwood Gyuto
Made by Takeshi Saji san
Fully handmade
R2 Powder Steel
101 Layers Blade
Ironwood Handle
Hardness 64 HRC + /- 1
Made in Japan
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Naguri Gyuto 210mm
Marushin Kiritsuke Gyuto
- Handle: South-East Asian Ebony W/ Water Buffalo Horn Ferrule
- Blade Material: Yasuki Silver 3
- Hardness: 63±1 HRC
- Layer: 3 Layer
- Location: TOSA, JAPAN
- Blade: Double beveled & Half Tang
- Blade Finish: Mirror finish
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69 Layer SG2 Gyuto
- Blade Material:- SG2 Powder Steel
- Layers:- 69 Layers
- Handle:- Octagonal pakka wood with buffalo horn collar
- Hardness:- 63±
- Blade Finish:- Matt Damascus Finish
- Made in Japan
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Yosegi Coreless Gyuto 210mm
Saji SG2 3 layers Gyuto 210
Saji SG2 3 layers Santoku 180mm
PRO J Gyuto (2 sizes)
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Hanaki 3 Layer Gyuto
- Blade Material: ZDP-189 Steel
- Blade: Double bevelled & Half Tang
- Blade Finish: Polish finish
- Hardness: 67±1 HRC
- Layer: 3 Layer
- Blacksmith: Master Hanaki Toukichi San
- Handle: Octagonal Magnolia wood W/ Water Buffalo Horn Ferrule
- Made in Japan
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Gurenhiryu KAI Santoku 175mm
Gurenhiryu KAI Petty 135mm
MAC Superior Set of 3
JKC R2 Cowbone Gyuto
Made by Takeshi Saji san
Fully handmade
R2 Powder Steel
101 Layers Blade
Cowbone Handle
Hardness 64 HRC + /- 1
Made in Japan
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Hanaki Multi Layer Gyuto
- Blade Material: ZDP-189 Steel
- Blade Finish: Mirror finish
- Blade: Double bevelled & Half Tang
- Hardness: 66±1 HRC
- Layer: Multi Layer
- Handle: Octagonal Magnolia wood W/ Water Buffalo Horn Ferrule Ferrule
- Blacksmith: Master Hanaki Toukichi San
- Made in Japan
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Saku Tsuchime Gyuto 210mm
- High-carbon steel blade for sharpness and durability
- Distinctive tsuchime (hammered) finish reduces drag and sticking
- Traditional ho-style handle for a classic look and comfortable grip
- Combines timeless design with reliable cutting performance
- Ideal for everyday use in both home and professional kitchens
- Hardness- 59±
- Made in Japan
Takamura Aka SG2 Gyuto
Multipurpose for Veg/Meat/Fruits
SG2 Powder Steel/ Hardness 64±
One of the Sharpest Edge
3 Layers Blade/ Light Weight
Made in Japan
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JKC Aogami Gyuto
Handcrafted in Japan, this Gyuto features a premium Aogami No.2 (Blue Steel #2) carbon steel core for exceptional sharpness, edge retention, and ease of sharpening. Finished with a traditional Bubinga wood Wa handle, it is a versatile all-purpose chef's knife ideal for slicing, dicing, and precision food preparation.
- Fully Handmade
- Aogami No.2 Steel Core
- 3-Layer San Mai Construction
- 62 HRC ±1 Hardness
- Reactive Carbon Steel Core
- Bubinga Wood Wa Handle
- Made in Japan
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Tojiro DP VG10 Kiritsuke Knife
VG10 stainless steel
3 Layers blade
Hardness HRC 60+ /- 1
Reinforced laminated material handle
Made in Japan
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Senzo VG10 69 Layers Gyuto (2 Sizes)
- 200mm / 240mm Gyuto
- Hammered (Tsuchime) / Damascus finish
- VG10 Stainless Steel
- 69 Layers
- 61±1 HRC
- Double Bevelled and Full Tang
- Handle: Black Pakkawood with Stainless Steel Bolster
- Location: Seki, Japan
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