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

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...

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...

Nakiri translates to "leaf cutter". The specialty of this type of knife is vegetable cutting. Its straight profile and blade height encourage a "pu...

The Stay Sharp Cap, hand-embroidered in Japan, is a comfortable, high-quality piece with a refined look. Available in green and black, this Stay Sh...

Opt for this stylish Stay Sharp hoody. Handmade in Japan from 100% cotton, the sweater is produced under ethical conditions by Hi-Condition. ATTENT...

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...

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

In general, the making of a blade is a collaboration between a blacksmith and a sharpener. The division of tasks and the specialization allow to ma...

Hand forged in Kashiwa City (Chiba Prefecture) by Yoshito Yamakawa of Goko Forge, the Kogetsu Mandai series is made from Korikin stainless steel. K...

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...

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...

Yoshida Hamono is located in Saga Prefecture, a very rural area of Kyushu Island. Like many rural blacksmiths, they specialize in making agricultur...

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...