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The Petty is the perfect knife for slicing fresh herbs, cutting small vegetables and peeling fruits. Very versatile, this knife can even be used to...

Kiritsuke Gyuto is a cross between traditional kiritsuke and gyuto. The profile of the cutting edge is generally straighter and the tip is cut, sim...

The Petty is the perfect knife for slicing fresh herbs, cutting small vegetables and peeling fruits. Very versatile, this knife can even be used to...

In Japanese, the kanji forming the word Hado (刃道) represent "the road of blades". Another Japanese word, also pronounced "Hado", means "moving wave...

Oboro KnifeNSK KOGYO DIAMOND WHETSTONEWith sharpeners increasingly unable to use natural stones, the Oboro series was created after more than 18 mo...

The Petty is the perfect knife for slicing fresh herbs, cutting small vegetables and peeling fruits. Very versatile, this knife can even be used to...

The 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...

The 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...

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

The Petty is the perfect knife for slicing fresh herbs, cutting small vegetables and peeling fruits. Very versatile, this knife can even be used to...

Honesuki means "bone lover". This knife is mainly used for boning chicken. Traditionally, the Honesuki has only one bevel, with a concave on the ba...

Kiritsuke Gyuto is a cross between traditional kiritsuke and gyuto. The profile of the cutting edge is generally straighter and the tip is cut, sim...

Kiritsuke Gyuto is a cross between traditional kiritsuke and gyuto. The profile of the cutting edge is generally straighter and the tip is cut, sim...

Deba literally translates to "pointed carving knife" and can also be called Hon-Deba (true Deba). Japanese specialty knives are made with a specifi...

The 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...

The 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...

The Petty is the perfect knife for slicing fresh herbs, cutting small vegetables and peeling fruits. Very versatile, this knife can even be used to...

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 ...

A collaboration between master blacksmith (名工) Satoshi Nakagawa and master grinder Naohito Myojin. Forged from Aogami #1 steel and coated with soft...

The Bunka is a general-purpose knife with a straighter edge profile than a santoku, which makes the rocking motion more difficult to perform. Howev...

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...

Kiritsuke Gyuto is a cross between traditional kiritsuke and gyuto. The profile of the cutting edge is generally straighter and the tip is cut, sim...