Knife Types

• Accessories

• Boning Knife | Honesuki

  The Honesuki is specifically designed for deboning and breaking down poultry, with...

• Cleavers

  Cleavers are easily recognizable by their large rectangular blades and sturdy, compact...

• Custom knives

  A selection of custom knives made by local blacksmiths.

• Deba

  The Japanese Deba knife is traditionally used for cleaning and filleting whole...

• Gyuto | Chef Knife

  The Gyuto is the Japanese counterpart to the traditional Western chef’s knife....

• Home page

• Nakiri

  The Nakiri is a double-bevel knife with a thin blade profile, widely...

• Natural Stones

• Petty | Paring | Peeling

  Petty The Petty knife is a versatile, compact knife designed for detailed...

• Restorations

  Restorations refer to the process of repairing, refurbishing, or bringing a worn,...

• Santoku | Bunka

  Santoku The Santoku, which translates to “three-purpose” or “three virtues” in English,...

• Serrated | Bread Knives

  Serrated bread knives were specifically designed to slice soft bread and baked...

• Sujihiki | Slicer

  The Sujihiki features a long, narrow, and a blade that excels at...

• Synthetic Stones

• Usuba

  The Usuba knife is perfect for slicing raw vegetables and fruits, thanks...

• Yanagiba

  Yanagiba knives are traditionally used to slice boneless fish fillets for Sashimi...