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Miyabi Isshin Gyuto
Miyabi Isshin Santoku 170mm
Tojiro DP VG10 Gyuto
Tojiro VG10 NB (Set of 3)
Shiro 3 Layer Santoku 165mm
Tojiro VG10 NB (Set of 2)
Tojiro DP VG10 Santoku 170mm
Shiro 3 Layer Gyuto 180mm
JKC AUS8 set + Kyocera Rod + JAP4
Best Clad Pro Gyuto
Seki 3 Layer Gyuto 200mm
Premium Seki Knife & Stone Set
Takamura Aka SG2 Santoku 180mm
Tojiro Basic 3 Layer VG10 Gyuto 210mm
Tojiro DP VG10 Kiritsuke
Takamura Aka SG2 Gyuto
Artisan Gyuto
Miki Aogami Super Santoku 180mm
Artisan Santoku
Miki Aogami Super Gyuto
Shoichi SG2 Gyuto 210mm
Premium Seki Knife Set Of 2
Artisan Kiritsuke
Shoichi SG2 Santoku 165mm
Blazen Wa Gyuto
Saji SG2 3 layers Bunka 170mm
Shoichi SG2 Bunka 165mm
Takefu Aogami Set of 2
Tsune VG1 Brown Gyuto 180mm
Blazen Wa Santoku 175mm
Urushi Aogami Super Bunka 170mm
Takefu Aogami Gyuto
Takefu Aogami Set of 4 with Block
JKC Super Aogami Gyuto (3 sizes)
TAKEDA Gyuto
Naguri Gyuto 210mm
JKC Limited SG2 Kiritsuke 230mm
Heptagon 3 Layer Set of 3
Urushi Aogami Super Gyuto
Urushi Aogami Super Santoku 165mm
Murato Classic Santoku 170mm
VG-10 three-layer steel: The three-layer steel is easy to sharpen, VG10 steel material is loved by professional chefs. Molybdenum, Vanadium, and Cobalt, which enhance the longevity of the sharpness.
The craftsmen of Tsubame-Sanjo create a hamaguri-shaped edge (a blade with a cross-section that resembles a clam) using the traditional Sharpening method. The gentle curve of the edge reduces the resistance when cutting into food. Its excellent sharpness provides a smooth cut.
A balanced Blade: The weight of the blade and handle are designed to balance the center of gravity in the middle of the knife to optimize the cutting skills of professional chefs, which allows to cut into gristly meat, large vegetables, and hard food with a lighter force.
Handle shape: The handle is narrow at the root and thick at the end, so it is easy to hold and transmit force.
Blade: VG10 Clad Stainless Steel
Bolster: SUS304 Stainless Steel
Handle: Pakka Wood