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Tojiro DP VG10 Gyuto
Yasuo Black Bunka
Tojiro VG10 NB (Set of 3)
Tojiro VG10 NB (Set of 2)
Tomohiro Gyuto
Hachi Gyuto
Tojiro DP VG10 Santoku 170mm
Tojiro DP VG10 Utility
Senzo 69 Layer Small Santoku 143mm
Tojiro DP VG10 Nakiri 165mm
Senzo 69 Gyuto
NSW 45 Layers Gyuto
Senzo 69 Layer Nakiri 160mm
Hachi Santoku 180mm
Hasegawa Gyuto
Senzo 69 Layer Santoku 165mm
Hachi Nakiri 180mm
Tomohiro Utility 150mm
Senzo 69 Layer Utility
Tomohiro Nakiri 165mm
Hasegawa Santoku 180mm
Tomohiro Boning 165mm
Senzo 69 Layer Mini Nakiri 100mm
Nozomi VG10 Bunka
NSW 45 Layers Nakiri 160mm
Hachi 150mm Utility
Hasegawa Nakiri 160mm
Saji Craft Santoku 170mm
Zanmai New Elite Nakiri 165mm
Tojiro DP VG10 Kiritsuke
NSW 45 Layers Santoku 180mm
Hasegawa Utility 150mm
TOJIRO Shippu VG10 Damascus Steel (Set of 3)
Ryusen 63 Layer Santoku 170mm
HRB 37 Layers Nakiri 160mm
HRB 37 Layers Santoku 165mm
NSW 45 Layers Utility 150mm
Aranami coreless Gyuto
Kida 63 Layers Utility
Saji Craft Nakiri 180mm
Aranami coreless utility 150mm
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
Anryu Multi Gyuto
Anryu Multi Utility
Kida 63 Layers Gyuto
Kida 63 Layers Nakiri 165mm
Tojiro DP VG10 Boning 150mm
Saji Craft Utility
Tsune VG10 33 Layers (Set of 3)
Anryu Multi Santoku 165mm
Kida 63 Layers Santoku 170mm
Saji Craft Bunka170mm
Souryurin Santoku 170mm
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