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Saji Craft Bunka170mm
Saji Niji V Gold Sujihiki/Slicer 240mm
Saji Niji V Gold Petty 90mm
Saji Niji V Gold Gyuto
Saji Niji V Gold Santoku 180mm
Saji Niji V Gold Bunka 180mm
Saji Niji V Gold Nakiri 170mm
Saji Niji V Gold Utility 130mm
Saji SG2 3 layers Bunka 170mm
Tojiro Basic 3 Layer VG10 Gyuto 210mm
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
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
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
Tojiro DP VG10 Kiritsuke
Tojiro VG10 NB (Set of 3)
Tojiro VG10 NB (Set of 2)
Saji SG2 White Turquoise Gyuto
Saji SG2 White Turquoise Nakiri 170mm
Saji SG2 White Turquoise Utility
Saji SG2 White Turquoise Santoku 180mm
Saji SG2 White Turqoise Paring 90mm
Saji SG2 Blue Turqoise Paring 90mm
Saji SG2 Blue Turqoise Gyuto
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Miyabi Isshin Utility
1000/3000 Grits Combination Stone
Gyuto / Chefs Knife