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Yasuo Black Gyuto 210mm
Tojiro DP VG10 Gyuto
Yasuo Black Bunka
Tojiro VG10 NB (Set of 3)
Tomohiro Gyuto
Hachi Gyuto
Tojiro DP VG10 Santoku 170mm
Tojiro VG10 NB (Set of 2)
Tomohiro Paring
Tojiro DP VG10 Utility
Yasuo 69 Layers Set of 2
Yasuo Black Small Santoku 143mm
Yasuo Black Bread 220mm
Tojiro DP VG10 Slicer/Sujihiki
Yasuo Black Yanagiba 200mm
Senzo 69 Layer Small Santoku 143mm
Tojiro DP VG10 Nakiri 165mm
Senzo T Santoku 167mm
Tojiro DP VG10 Paring 90mm
Yasuo Black Utility 120mm
Senzo 69 Gyuto
NSW 45 Layers Gyuto
Yasuo Black Paring 80mm
Tojiro DP VG10 Bread Knife 215mm
Hachi Santoku 180mm
Hasegawa Gyuto
Senzo 69 Layer Nakiri 160mm
Senzo T Gyuto
Saku 69 Layer Santoku 175mm
Senzo 69 Layer Santoku 165mm
Nozomi VG10 Gyuto
Senzo 69 Layer Sashimi 210mm
Senzo 69 Layer Paring 80mm
Hachi Nakiri 180mm
Senzo T Utility 150mm
Senzo 69 Layer Utility
Tomohiro Utility 150mm
Hachi Paring
Tomohiro Nakiri 165mm
Hasegawa Santoku 180mm
Tomohiro Boning 165mm
Hasegawa Paring 110mm
Senzo T Small Santoku 143mm
Zanmai New Elite Gyuto
Zanmai New Elite Santoku 180mm
Nozomi VG10 Bunka
Senzo 69 Layer Mini Nakiri 100mm
NSW 45 Layers Nakiri 160mm
Hachi 150mm Utility
Hasegawa Nakiri 160mm
Tojiro DP VG10 Peeling 70mm
Saji Craft Santoku 170mm
Zanmai New Elite Paring
Hachi Slicer/Sujihiki 240mm
Tojiro DP VG10 Kiritsuke
Senzo 69 Layer Boning 180mm
Zanmai New Elite Nakiri 165mm
Kai SHUN Classic Utility 150mm
Senzo T Sashimi 210mm
NSW 45 Layers Santoku 180mm
Hasegawa Slicer/Sujihiki
Hasegawa Utility 150mm
Tojiro Basic 3 Layer VG10 Nakiri 165mm
Nozomi VG10 Santoku 180mm
Senzo 69 Layer Mini Chef 100mm
TOJIRO Shippu VG10 Damascus Steel (Set of 3)
Zanmai New Elite Utility 150mm
Kai SHUN Classic Wide Santoku Knife 180mm
Tomohiro Bread 230mm
Senzo 69 Layer Bread 220mm
Kai SHUN Classic Vegetable Knife 90mm
Senzo T Paring 80mm
Kai SHUN Classic Chinese Cleaver 195mm
Hasegawa Bread Knife
Saji Craft Gyuto
Saji Craft Paring 90mm
Ryusen 63 Layer Santoku 170mm
HRB 37 Layers Nakiri 160mm
HRB 37 Layers Santoku 165mm
NSW 45 Layers Utility 150mm
Aranami coreless Gyuto
Senzo 69 layers Steak Knives Gift Set of 4
Tojiro Basic 3 Layer VG10 Utility 135mm- No Bolster
Minamoto 33 layers VG10 Utility
Kida 63 Layers Utility
Saji Craft Sujihiki 270mm
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
Zanmai New Elite Sujihiki
Ryusen 63 Layer Gyuto
Anryu Multi Gyuto
Anryu Multi Utility
Senzo 69 Layer Peeling 70mm
Kida 63 Layers Gyuto
Kida 63 Layers Nakiri 165mm
Tojiro DP VG10 Boning 150mm
Saji Craft Utility
Kai Shun Engetsu Limited Edition
Tsune VG10 33 Layers (Set of 3)
Tanganryu Ryusen VG10 67 Layers Gyuto
Minamoto 33 layers VG10 Gyuto
Saji SG2 Blue Turqoise Santoku 180mm
Ryusen 63 Layer Utility 135mm
Anryu Multi Santoku 165mm
Kida 63 Layers Santoku 170mm
Aranami coreless Slicer/Sujihiki
Saji Craft Bunka170mm
Souryurin Santoku 170mm
Oishi VG10 69 Layer Santoku 180mm
Katakami VG10 Kiritsuke 210mm
Tanganryu Ryusen VG10 67 Layers Slicer 240mm
Tanganryu Ryusen VG10 67 Layers Bread 210mm
Minamoto 33 layers VG10 Santkou 180mm
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
Kai SHUN Classic Tomato Knife 150mm
Kai SHUN Classic Scalloped Slicing Knife 225mm
Nozomi VG10 Sujihiki 240mm
Anryu Multi Sujihiki
Souryurin Sujihiki 260mm
Souryurin Petty 135mm
Souryurin Nakiri 155mm
Souryurin Gyuto
Senzo T Set of 2
Ryusen Kai Kiritsuke Sujihiki 270mm
Ryusen Kai Kengata Sujihiki 240mm
Ryusen Kai Gyuto
Ryusen Kai Santoku 175mm
Ryusen Kai Nakiri 165mm
Ryusen Kai Petty 135mm
Seki 63 Layer Sujihiki 240mm
Seki 63 Layer Paring
Oishi VG10 69 Layer Nakiri 165mm
Oishi VG10 69 Layer Utility 135mm
Ryusen 63 Layer Nakiri 165mm
JKC 63 Layers (Complete Gift Set)
Tomohiro Steak Knives Gift Set of 4
Katakami VG10 Kiritsuke 240mm
Katakami VG10 Kiritsuke 180mm
Katakami VG10 Santoku 180mm
Katakami VG10 Utility 150mm
Tsune VG10 33 Layers Santoku 180mm
Prever Bread Knife 210mm
Prever Gyuto
Tanganryu Ryusen VG10 67 Layers Santoku 170mm
Tanganryu Ryusen VG10 67 Layers Nakiri 160mm
Tanganryu Ryusen VG10 67 Layers Paring 105mm
Tanganryu Ryusen VG10 67 Layers Utility
Minamoto 33 layers VG10 Slicer 240mm
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
Kiya 33 Layers Kamagata 180mm
Kiya 33 Layers Gyuto 200mm
Kiya 33 Layers Utility 120mm
Kai SHUN Classic Small Slicing Knife
Aranami coreless Santoku 180mm
Aranami coreless Nakiri 165mm
Aranami coreless paring 110mm
Yasuo Black Santoku 167mm
Tomohiro Santoku 180mm
Yasuo 69 Layers Set of 3
Hammer Knives Set of 2
Tojiro DP VG10 Honesuki 150mm
Tojiro Basic Santoku 170mm- No Bolster
Tomohiro Slicer/Sujihiki
Hammer Knives Set of 3
Tojiro Basic 3 Layer VG10 Gyuto 210mm
TOJIRO Shippu Black VG10 Damascus Steel (Set of 2)
HRB 37 Layers Utility 135mm
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