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Tojiro DP VG10 Gyuto
Miyabi Isshin Slicer/Sujihiki 210mm
Shiro 3 Layer Santoku 165mm
Tojiro VG10 NB (Set of 3)
Tojiro VG10 NB (Set of 2)
Miyabi Isshin Kudamono 90mm
Tojiro DP VG10 Santoku 170mm
JKC Aogami Paring/Utility 125mm
Tojiro DP VG10 Utility
Shiro 3 Layer Gyuto 180mm
Tojiro DP VG10 Slicer/Sujihiki
Shiro 3 Layer Nakiri 165mm
Tojiro DP VG10 Nakiri 165mm
Tojiro DP VG10 Paring 90mm
Tojiro DP VG10 Bread Knife 215mm
JKC Aogami Sujihiki 240mm
JKC AUS8 set + Kyocera Rod + JAP4
JKC Aogami Paring/Petty 90mm
Best Clad Pro Gyuto
Premium Seki Knife Set Of 3
Premium Seki Knife & Stone Set
Seki 3 Layer Gyuto 200mm
JKC Aogami Azumagata 150mm
Takamura Aka SG2 Santoku 180mm
Seki 3 Layer Utility 150mm
Tojiro DP VG10 Peeling 70mm
Seki 3 Layer Sujihiki 250mm
Takamura Aka SG2 Gyuto
Tojiro DP VG10 Kiritsuke
Seki 3 Layer Paring 100mm
Takamura Aka SG2 Utility
Miki Aogami Super Santoku 180mm
Artisan Santoku
Artisan Gyuto
Miki Aogami Super Gyuto
Yoshida Aogami Funayuki 175mm
Shoichi SG2 Gyuto 210mm
Takefu Aogami Bunka 165mm
Takefu Aogami Santoku 165mm
Premium Seki Knife Set Of 2
Artisan Kiritsuke
Miki Aogami Super Paring 80mm
Shoichi SG2 Santoku 165mm
Anryu Super Aogami Slicer/Sujihiki
Heptagone 3 Layer Santoku 170mm
Takefu Aogami Sujihiki
Takefu Aogami Utility
OUL Ginsan Santoku 180mm
Artisan Utility
JKC Super Aogami Utility (2 Sizes)
Saji SG2 3 layers Bunka 170mm
Shoichi SG2 Bunka 165mm
Murato Classic Nakiri 165mm
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
JKC Super Aogami Santoku 175mm
OUL Ginsan Paring 90mm
Tojiro DP VG10 Boning 150mm
Yoshida Aogami Nakiri 170mm
Miki Aogami Super Utility 135mm
Blazen Wa Gyuto
Blazen Wa Santoku 175mm
Blazen Wa Nakiri 165mm
Urushi Aogami Super Bunka 170mm
Shoichi SG2 Utility 135mm
Takefu Aogami Gyuto
Takefu Aogami Paring 90mm
Takefu Aogami Set of 2
Takefu Aogami Set of 4 with Block
JKC Super Aogami Gyuto (3 sizes)
JKC Super Aogami Nakiri 160mm
JKC Limited SG2 Kiritsuke 230mm
Pateru Aogami 2 Sujihiki 225mm
Tojiro H Shiro Yanagiba
Shoichi SG2 Set of 2
Pateru Kuro Kiritsuke Santoku 180mm
Heptagon 3 Layer Set of 3
Heptagone 3 Layer Utility 150mm
Tsune VG1 Brown Nakiri 165mm
Tsune VG1 Brown Gyuto 180mm
Tsune VG1 Brown Utility 135mm
Blazen Wa Utility 135mm
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
Artisan Sujihiki
Naguri Petty 135mm
Naguri Nakiri 165mm
Naguri Gyuto 210mm
Mcusta SPG2 Cleaver 180mm
KAMO ECHIZEN BUNKA 165MM
Kamo Aogami Bunka 165mm
JKC Limited SG2 Gyuto 210mm
JKC Limited SG2 Santoku
JKC Limited SG2 Utility 150mm
JKC Limited SG2 Paring 110mm
Tanaka Shiro 2 Bunka 180mm
Tanaka Shiro 2 Gyuto
Tanaka Shiro 2 KO-Bunka 135mm
Pateru Aogami 2 Petty 90mm
Pateru Kuro Santoku 180mm
Tojiro H Shiro Deba
Tojiro H Shiro Usuba
Nigara Hamono SG2 Migaki Kiritsuke Petty 120mm
Nigara Hamono SG2 Migaki Kiritsuke Gyuto
Nigara Hamono SG2 Migaki Santoku 180mm
Naguri Santoku 165mm
Arai Shiro Santoku
Pateru Aogami 2 Set of 3 With JAP3
Pateru Aogami 2 Utility 135mm
Pateru Aogami 2 Bunka
Tanaka Shiro 2 Sujihiki 240mm
Pateru Aogami 2 Set of 3
Pateru Aogami 2 Set of 2
Pateru Kuro Utility 150mm
Pateru Kuro Petty 120mm
Artisan Taper Sujihiki 240mm
Artisan Taper Nakiri 165mm
Artisan Taper Paring 80mm
Marushin Kiritsuke Gyuto
Marushin Kiritsuke Sujihiki 240mm
Marushin Kiritsuke Santoku 180mm
Marushin Kiritsuke Petty 120mm
Heptagone 3 Layer Gyuto 200mm
Yoshida Aogami Ajikiri 150mm
Blazen Wa Sujihiki 260mm
Urushi Aogami Super Nakiri 165mm
Murato Classic Utility
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
JKC Super Aogami Utility 150mm
OUL Ginsan Bunka 180mm
OUL Ginsan Kiritsuke 150mm
OUL Ginsan Utility 150mm
Suzuki Gin Petty 135mm
JKC Super Aogami Santoku 175mm
Miyabi Isshin Gyuto
Miyabi Isshin Santoku 170mm
Miyabi Isshin Utility
JKC Aogami Gyuto
JKC Aogami Santoku 170mm
Suzuki Gin Santoku 180mm
Tojiro DP VG10 Honesuki 150mm
Tojiro Basic Santoku 170mm- No Bolster
Tojiro Basic 3 Layer VG10 Gyuto 210mm
Tojiro Basic 3 Layer VG10 Nakiri 165mm
Chromax Santoku 170mm
Yoshida Aogami Bunka 210mm
Miki Aogami Super Nakiri 165mm
Murato Classic Paring 90mm
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, 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 cutting 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
Anryu Super Aogami Gyuto
Tojiro Basic 3 Layer VG10 Utility 135mm- No Bolster
Takefu Aogami Nakiri 165mm
Best Clad Pro Paring 80mm
Anryu Super Aogami Utility
Kunio Nashiji Santoku 165mm
Urushi Aogami Super Sujihiki / Slicer
Artisan Nakiri 165mm
Urushi Aogami Super Kiritsuke 210mm
Saji SG2 3 layers Gyuto 210
Saji SG2 3 layers Santoku 180mm
Artisan Taper Gyuto
Saji SG2 3 layers Nakiri 170mm
Saji SG2 3 layers Utility 130mm
Seiryu Blue Dragon Limited Series Set
Pateru Kuro Sujihiki 270mm
Tsune Gin3 Red Santoku 180mm
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Visit our shop to see amazing creations from our designers.
Yasuo Black Gyuto 210mm
Sheath/Cover for utility knife up to 150mm
Soft Cutting Boards – Home Use Model
Gyuto / Chefs Knife