The Takobiki, a traditional Japanese slicing knife, is renowned for its unique design and specialized function in the culinary world. Characterized...

Yanagiba translates as “willow blade” since the narrow, long and curved blade shape on the back side resembles a willow leaf. The specialty of the ...

Sujihiki translates as "flesh slicer", which describes its role well. Typically 240 mm to 300 mm long and 34 mm to 40 mm high, the sujihiki blade i...

Sujihiki translates as "flesh slicer", which describes its role well. Typically 240 mm to 300 mm long and 34 mm to 40 mm high, the sujihiki blade i...

Yanagiba translates as “willow blade” since the narrow, long and curved blade shape on the back side resembles a willow leaf. The specialty of the ...

The Takobiki, a traditional Japanese slicing knife, is renowned for its unique design and specialized function in the culinary world. Characterized...

Yanagiba translates as “willow blade” since the narrow, long and curved blade shape on the back side resembles a willow leaf. The specialty of the ...

Superb Sujihiki resulting from the collaboration of two childhood friends, Toru Tamura and Naohito Myojin, blacksmith and grinder. Tetsujin in...

The Shiro Kamo SG2 Damascus Kurozome Sujihiki 270 mm in ebony is an exceptional slicing and cutting tool. It features an SG2 steel blade with a las...

The Hitohira Kikuchiyo Mosuke Ginsan Yanagiba knife offers exceptional performance. It is hand-forged by Kikuchiyo and precisely ground by master M...

Sujihiki translates as "flesh slicer", which describes its role well. Typically 240 mm to 300 mm long and 34 mm to 40 mm high, the sujihiki blade i...

Yanagiba translates as “willow blade” since the narrow, long and curved blade shape on the back side resembles a willow leaf. The specialty of the ...

Sujihiki translates as "flesh slicer", which describes its role well. Typically 240 mm to 300 mm long and 34 mm to 40 mm high, the sujihiki blade i...

Yanagiba translates as “willow blade” since the narrow, long and curved blade shape on the back side resembles a willow leaf. The specialty of the ...

Sujihiki translates as "flesh slicer", which describes its role well. Typically 240 mm to 300 mm long and 34 mm to 40 mm high, the sujihiki blade i...

Yanagiba translates as: ''willow blade'' since the narrow, long and curved blade shape on the back side resembles a willow leaf. The specialty of t...

Yanagiba translates as: ''willow blade'' since the narrow, long and curved blade shape on the back side resembles a willow leaf. The specialty of t...

Forged from Aogami #2 by Tora Tamura and sharpened by Tateo Myojin, this very traditional sujihiki has a different touch due to its kiritsuke tip.P...

Forged by the master blacksmith Yoshikazu Tanaka in the ancestral way with his pine needle quenching and sharpened by Mosuke whose reputation is no...

The Sakimaru is a variant of the Yanagiba knife that has the same function, namely the clean and precise cutting of sushi and sashimi. However, the...

Considered one of the best blacksmiths in the region, Yoshikazu Tanaka has been a blacksmith for over half a century. He now works with his son and...

Mutsumi Hinoura is the son of the famous blacksmith Tsukasa Hinoura. In his late thirties, he is already considered one of the most revered blacksm...

Mutsumi Hinoura is the son of the renowned blacksmith Tsukasa Hinoura. In his late thirties, he is already considered one of Japan's most revered b...