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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 word santoku translates as "three virtues", which refers to the cutting of meat, fish and vegetables or the following three types of cutting: 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 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...

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

The 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...

Le Bunka est un couteau de type tout usage qui a un profil plus droit au niveau du tranchant qu’un Santoku. Cela rend le mouvement de coupe de bala...

Kasama ware is a renowned Japanese pottery style that originated during the mid-Edo period. Potters from the Shigaraki region traveled the country ...

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 word santoku translates as "three virtues", which refers to the cutting of meat, fish and vegetables or the following three types of cutting: c...

D2 is another designation for SKD-11 or SLD steel SLD steel is Hitachi steel co.'s version of SKD-11, which is a wear resistant and relatively easy...

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 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 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...

The 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...

At the age of 35, Go Yoshizawa is a creative craftsman who is making the family business shine. He is the head-chef of the Nigara's forge, one of t...

In the early 2000s, Kikuchiyo was invited by master craftsman of Sakai to join them as a blacksmith. The art of blacksmithing is physical, the roug...

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 ...

Shinichi Kotsuji trained in Shigarakiyaki ceramics for over 10 years. After founding his company, Kotsuji moved to Shiga and Kyoto to find the best...

Beautiful tea set made by master potter Masatoshi Ichino (3rd generation) who works from his workshop located in Tamba-ware, Hyogo prefecture.The s...