Chefs Knives
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
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
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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HATSUKOKORO Silver 3 Santoku 180
JKC Limited SG2 Gyuto 210mm
Tanaka Shiro 2 Gyuto
- Handle: Oak covered W/ cherry bark
- Blade Material: Shirogami #2 (white steel #2), soft iron-clad
- Hardness: 62±1 HRC
- Layer: 3 Layer
- Blade: Double beveled & Half Tang
- Location: OSAKA, JAPAN
- Blacksmith: Yoshikazu Tanaka
- Sharpener: Tadataka Maruyama, Naohiro Nomura
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DOI KOGETSU AOGAMI 2 GYUTO
- Handle: Octagon Ebony Water Buffalo Horn Collar
- Blade Material: Aogami #2 steel (Aonikou)
- Hardness: 65±1 HRC
- Layer: 3 Layer
- Blade: Single beveled & Half Tang
- Blacksmith: Itsuo Doi
- Blade Finish: Mirror finish has some slight scratch line
- Location: SAKAI, Osaka, JAPAN
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Tochi Wa Gyuto
- Steel Type: AUS10 A Stainless steel
- Layers: 35 Layer
- Hardness: HRC 61 + /- 1
- Handle Type: Blue Urushi Lacquer Tochi Wood
- Blade: Double beveled
- Made in Japan
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Fukakuryu Maple Gyuto
Fully Hande Forged by Master
Premium Limited Collection
VG10 Damascus Stainless Steel
67 Layers Blade
Curly Maple Handle
Hardness 60±
One of the Sharpest Edge
Made in Japan
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Katakami VG10 Kiritsuke 180mm
JKC Super Aogami Santoku 175mm
Tojiro Basic 3 Layer VG10 Gyuto 210mm
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JKC Aogami Gyuto
Fully Handmade
Aogami No. 2 Steel
Core Material Oxidizes
3 Layers Blade
Hardness 62 HRC + /- 1
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
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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Brieto 3 Layers Gyuto
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