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Simply explained, Aogami #2 developed by Hitachi Metals is a steel made from Shirogami #2 in which some chromium and tungsten are added for better ...
View full detailsYoshida Hamono is located in Saga Prefecture, a very rural area of Kyushu Island. Like many rural blacksmiths, they specialize in making agricultur...
View full detailsThis bunka is perfect for you if you love lightweight, high-performance blades. Here, you are not paying for anything superfluous, but for a simple...
View full detailsThe Japanese word Gyuto (牛刀) literally translates to beef sword. The gyuto is the equivalent of the Western chef's knife, and is designed to c...
View full detailsThe word santoku translates as "three virtues", which refers to the cutting of meat, fish and vegetables or the following three types of cutting: c...
View full detailsThe Bunka is a general purpose knife that has a straighter edge profile than a Santoku. This makes the rocking motion more difficult to perform. Ho...
View full detailsMotokyuuichi kitchen knives are hand forged in Shimabara City, Nagasaki Prefecture, Japan. The Kyuuichi family had a strong reputation for samurai ...
View full detailsMotokyuuichi kitchen knives are hand forged in Shimabara City, Nagasaki Prefecture, Japan. The Kyuuichi family had a strong reputation for samurai ...
View full detailsThe Japanese word Gyuto (牛刀) literally translates to: beef sword. Gyuto is the equivalent of the Western chef's knife and is designed to cut e...
View full detailsThe Hitohira Futana S3 Nashiji Gyuto 180 mm is a versatile, top-of-the-range chef's knife. Its stainless Ginsan steel and cherry wood handle guaran...
View full detailsThe word Santoku translates as: three virtues, which can refer to the cutting of meat, fish and vegetables or to the following three types of cutti...
View full detailsNakiri translates to "leaf cutter". The specialty of this type of knife is vegetable cutting. Its straight profile and blade height encourage a "pu...
View full detailsThese magnificent knives are made by master blacksmith Kamo-san from the village of Takefu in Japan. It's rare to find blacksmiths who excel at bot...
View full detailsKyuzo’s father Heihachi is one of the busiest sharpeners in Sakai. Heihachi’s workshop room and corridor were always filled with knives waiting to ...
View full detailsThe Bunka is a general-purpose knife with a straighter edge profile than a santoku, which makes the rocking motion more difficult to perform. Howev...
View full detailsThe Japanese word Gyuto (牛刀) literally translates to beef sword. The gyuto is the equivalent of the Western chef's knife, and is designed to c...
View full detailsThe word santoku translates as "three virtues", which refers to the cutting of meat, fish and vegetables or the following three types of cutting: c...
View full details