All knives come with one free sharpening. Avoid using on frozen food and on bones.
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
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
Senzo Small Santoku 143mm
Senzo 33 Layers VG10
Warikome Santoku 165mm
Santoku literally translates as ‘three benefits’ – slicing, dicing and mincing. The breadth of blade is ideally suited for cutting
Tojiro DP Hammered Santoku 170mm
Tojiro DP Hammered Santoku 170mm
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
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
Hokiyama Tsuchime Santoku 180mm
Hokiyama Tsuchime Santoku
Kyocera Ceramic Gyuto (2 sizes)
Kyocera Ceramic Gyuto (2 sizes) NOTE: Avoid twisting, dropping and hand wash only.
Hammer Gyuto (3 sizes)
Hammer Gyuto
Hasegawa Gyuto (3 sizes)
180mm, 210mm and 240mm – Gyuto literally translates as ‘cow sword’ and is the Japanese interpretation of a European chef’s
Brieto 3 Layers Santoku (2 sizes)
Santoku literally translates as ‘three benefits’ – slicing, dicing and mincing. The breadth of blade is ideally suited for cutting
Brieto 3 Layers Gyuto (4 sizes)
This slimmer blade is called Gyuto – meaning cow sword. It is designed to make light work of slicing, dicing
Nozomi VG10 Gyuto (3 sizes)
Nozomi VG10 handmade gyuto available in three sizes: 180mm, 210mm and 240mm
Shoku Gyuto (4 Sizes)
Shoku Gyuto (4 Sizes)
Miyako 33 Layers Santoku (2 sizes)
Miyako 33 Layers Santoku (2 sizes) One of our most affordable ranges of high end Damascus knives! With a core
Tamahagane Gyuto (4 sizes)
The Japanese adaptation of the classic French chef’s knife. This slimmer blade is called Gyuto – meaning cow sword and
Miyabi 5000 MCD Santoku 180mm
Santoku literally translates as ‘three benefits’ – slicing, dicing and mincing – and is the shape of a traditional Japanese
Aka R2 Gyuto (2 Sizes)
Aka Series R2 Powder Steel Gyuto
Nozomi VG10 Bunka (2 sizes)
Nozomi VG10 handmade Bunka available in two sizes: 160mm & 190mm
Kyocera Ceramic Santoku (2 sizes)
Kyocera Ceramic Santoku (2 sizes) NOTE: Avoid twisting, dropping and hand wash only.
Zuiun Gyuto (2 sizes)
Zuiun Gyuto (2 sizes)
Shoku Santoku 170mm
Shoku Santoku 170mm
Tamahagane Santoku (2 sizes)
Santoku literally translates as ‘three benefits’ – slicing, dicing and mincing. This shape is now becoming a byword for anyone
Miyabi 5000 MCD Gyuto (2 sizes)
Gyuto literally translates as ‘cow sword’ and is the Japanese interpretation of a European chef’s knife. Its wide base tapering
JKC R2 Ironwood Santoku 180mm
Santoku literally translates as ‘three benefits’ – slicing, dicing and mincing of vegetables, meat and fish and is the classic
Izumi 65 Gyuto 210mm
Izumi 65 Gyuto 210mm
Miyabi 5000MCD 67 Santoku 180mm
MIYABI 5000MCD 67 Santoku, 18cm blade. This Japanese santoku has an extremely hard MicroCarbide powder steel core for excellent cutting
Sirou Kamo Santoku 165mm
Sirou Kamo Santoku 165mm Note: These blades will oxidise if left damp or wet and should be dried immediately after
Kida 63 Layers Santoku 170mm
Kida 63 Layers Santoku 170mm
JKC High Carbon Gyuto (Available in 4 Sizes)
The Japanese adaptation of the classic French chef’s knife. This slimmer blade is called Gyuto – meaning cow sword and
Hammer Santoku 180mm
Hammer Santoku 180mm
Hachi Santoku 180mm
Santoku literally translates as ‘three benefits’ – slicing, dicing and mincing – and is the shape of a traditional Japanese
Tomohiro Santoku 180mm
SPECIAL NOTES: Not to be used on bone or for ANY kind of twisting or prising. CUT ONLY on wood
Oka Super Aogami Santoku 170mm
Oka Super Aogami Santoku
Misono Handmade Santoku (3 Sizes)
Santoku literally translates as ‘three benefits’ – slicing, dicing and mincing. The breadth of blade is ideally suited for cutting
Aka R2 Santoku 180mm
Aka Series R2 High Speed
Kajin 67 ZDP189 Gyuto 210mm
Kajin 67 layers ZDP 189 Steel Gyuto 210mm with Multilayer bolster. Micarta & mother of pearl handle.
Kajin 67 ZDP189 Santoku 165mm
Kajin 67 layers ZDP 189 Steel Santoku 165mm with Multilayer bolster. Micarta & mother of pearl handle.
Nozomi VG10 Santoku 180mm
Nozomi VG10 handmade Santoku 180mm
Brieto Granton Gyuto (3 sizes)
Brieto Granton Gyuto (3 sizes)
Izumi 65 Santoku 170mm
Izumi 65 Santoku 170mm
Chromax Santoku 170mm
NOTE: These blades will oxidise if left damp or wet and should be dried immediately after washing and oiled with
Toshiyuki Gyuto (2 sizes)
Toshiyuki Gyuto (2 sizes)
