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Products
- Tsunehisa VG1 Santoku 165mm
- Benriner Classic Mandoline Slicer - Green
- Okeya Ginsan Gyuto 210mm - Ebony
- Nakagawa x Sakai Kikumori White 2 Mt Fuji Honyaki Gyuto 240mm
- Katsushige Anryu VG10 Damascus Petty 130mm
- Hatsukokoro Komorebi Blue 1 Damascus Petty 150 - Ebony
- Nagao Kanekoma Higonokami VG10 Steel
- Nagao Kanekoma Higonokami Aogami Brass - Medium - No 30
- Shiro Kamo Blue Super SS Clad Kurouchi Bunka 165mm
- Masutani Kokuryu VG10 Santoku 170mm
- Yu Kurosaki SG2 Senko-Ei Sujihiki 240mm - Maple
- Cup - Beige Cat
- Kajibee White 2 Santoku 165mm
- Shiro Kamo Blue 2 Kurouchi Petty 135mm - Ebony & Blonde
- Fukamizu Blue 2 Santoku 150mm
- HADO Ginsan Kiritsuke 240mm
- Hatsukokoro Shirasagi Blue 2 Deba 165mm
- Hatsukokoro Yorokobi SLD Kurouchi Copper Damascus Kiritsuke 240mm - Ebony
- Tetsujin Hamono Ginsan Kasumi Sujihiki 270mm - Ebony & Blonde
- Nagao Kanekoma Higonokami VG10 Custom - Ironwood - No 48
- Tetsujin Hamono Ginsan Kasumi Gyuto 240mm - Ebony & Blonde
- Yu Kurosaki Fujin VG10 Petty 120mm
- Tea Set - Sencha Seto
- Hachikama Mug - Set 2
- Sakai Kikumori "Choyo" Gyuto 240mm
- Tetsujin Hamono Ginsan Kasumi Gyuto 210mm - Ebony & Blonde
- Tetsujin Hamono Blue 2 Kasumi Kiritsuke 210mm
- Sakai Kikumori "Kikuzuki Rin" Gyuto 240mm
- Sakai Kikumori "Kikuzuki Rin" Yanagiba 240mm
- Shiro Kamo Blue 2 Kurouchi Gyuto 210mm - Ebony & Blonde
- Fukamizu Blue 2 Bundle - Santoku
- Tsunehisa VG1 - 3 Knife Set - Magnetic Strip
- Spalted Maple Handle - Gyuto 210mm
- Spalted Maple Handle - Petty
- Spalted Maple Handle - Santoku/Nakiri/Bunka
- Tsunehisa Migaki Blue Super Petty 135mm - Dark Oak
- Shiro Kamo Blue Super SS Clad Kurouchi Gyuto 210mm - Maple
- Nakagawa (Hatsukokoro) Blue 1 Migaki Gyuto 240mm - Double Blonde
- Misuzu VG10 Bunka 210mm - Maple
- Sakai Kikumori "Kikuzuki Kuro" Yanagiba 270mm
- Tsunehisa Kurouchi Blue Super Nashiji Gyuto 180mm - Ebony
- Hatsukokoro Yauji Blue 2 Damascus Deba 165mm - Ebony
- Nagao Kanekoma Higonokami VG10 Steel - Crimson
- Snakewood Octagon Handle - Santoku/Bunka/Nakiri
- Tsunehisa Blue Super Tsuchime Bunka 165mm - Ebony
- CHIPS Stack Coffee Mug - Matte Gray
- Kajibee White 2 Nakiri 165mm
- HADO Ginsan Kiritsuke Petty 150mm
- HADO "Sumi" Ko-Bunka 135mm
- Makoto Kurosaki SG2 Tsuchime Sakura Sujihiki 270mm
Pages
Blogs
Hibachi:
Knife care:
- The Patina Marks on Your New Knife
- Caring for your Japanese Chef Knife
- The Definitive Guide to Japanese Knife Steels
Knife information:
- Elevate Your Cooking with Japanese Knives from Chef's Edge
- Unveiling the Mastery Behind Japanese Knives
- Why Professional Chefs Prefer Japanese Knives
- Choosing Your First Japanese Knife: A Beginner's Guide (2024)
- Exploring the Art of Japanese Knife Making
- The Ultimate Guide to Japanese Chef Knives (2024)
- Mastering Japanese Knife Care: Preserving the Excellence of Your Blades
- Japanese Knives: The Deba
- Whetstones - Which grit do I need?
- Japanese Knives: The Sujihiki
- Japanese Knives: The Petty
- Chef or Santoku? What's the difference?
- Japanese Knives: The Kiritsuke
- How to choose the best bread knife
- Japanese Knives: The Bunka
- Is there a difference between Damascus steel and stainless steel?
- Guide to buying a chef’s knife
- What do people mean when they say high-performance kitchen knives?
- Japanese Knives: The Gyuto
- Forged vs Stamped - what is the difference?
- What is the Rockwell Hardness Scale and why does it matter?
- The best knife for cutting vegetables
- The Best Way To Store Your Japanese Knives
- Japanese Knives in Perth
- Why Are Japanese Knives So Sought After?
- Why Are Japanese Knives Never In Stock?
- Gifting A Japanese Knife - Making the right choice
- Carbon Steel v Stainless Steel. What's Better?
- Double Bevel Knife Sharpening — How to Do it Right
- Japanese Chef Knives - The Gyuto
- Damascus Steel Kitchen Knives
- Japanese Chef Knife Types
- Why Japanese Knives
- A Guide to Japanese Knives (2021)
- How to Make a Japanese Knife
- Affordable Japanese Chef's Knives
- Choosing The Right Chef Knife For You
Knife knowledge:
This page was last updated on: Tuesday, Feb 04, 2025.