This 240mm Gyuto from Tetsujin blends refined aesthetics with outstanding cutting performance. Forged from Aogami #2 steel and finished in a classi...

Combining precision, balance, and refinement, the Tetsujin Ginsan Ukiba Santoku 180mm brings a touch of Japanese excellence to your kitchen. Part o...

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...

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 Kiritsuke Gyuto is a cross between the traditional kiritsuke and the gyuto. The edge profile, generally straighter, and its cut point are simil...

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 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...

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