Chefs Knives
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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Katakami VG10 Kiritsuke 180mm
JKC Super Aogami Santoku 175mm
Shiro 3 Layer Gyuto 180mm
Senzo Ginsan Gyuto 200mm
Wada VG10 Gyuto
- Blade Material: VG 10 (SUS410)
- Layer: 33 Layer
- Blade: Double bevelled & Half Tang
- Hardness: 61±1 HRC
- Handle: Pakkawood (Laminated wood)
- Location: Japan
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Miyabi Isshin Knife Set of 7 (A)
Yoshi 69 Layer Gyuto
ZA18 Stainless Steel
69 Layers blade
Hardness HRC 62 + /- 1
Sandalwood handle (octagnol)
Made in Japan
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Tsune VG1 Brown Gyuto 180mm
HATSUKOKORO Blue 2 ko Santoku 165
HATSUKOKORO Blue 2 ko Bunka 120
HATSUKOKORO Blue 2 ko Bunka 165
Miyabi Isshin Set of 4 With Stand
Senzo Ginsan Nakiri 170mm
HATSUKOKORO Blue 2 ko Bunka 80
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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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