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Products
- Sakai Kikumori "Choyo" Blue 1 Kiritsuke Gyuto 240mm - Quince
- Magnolia Saya - Choyo Kiritsuke Gyuto 240mm
- Tadokoro Hamono Ginsan Gyuto 210mm - Quince
- Leszek Sikoń San Mai Tallboy Nakiri 210 - Live End Maple
- Leszek Sikoń San Mai Tallboy Nakiri 210 - Green Hemp
- Magnolia Saya - Choyo Kiritsuke Gyuto 210mm
- Magnolia Saya - Choyo Kiritsuke Gyuto 270mm
- Magnolia Saya - Choyo Bunka 180mm
- Dark Carbon Fibre Handle - Gyuto 210
- Mutsumi Hinoura Ajikataya White 2 Petty 135mm - Ebony & Blonde
- Mutsumi Hinoura Ajikataya White 2 Santoku 165mm - Spalted Maple
- Mutsumi Hinoura Ajikataya White 2 Gyuto 210mm - Maple & Double Blonde
- Mutsumi Hinoura Ajikataya White 2 Tsuchime Gyuto 210mm - Ebony & White Horn
- Takeshi Saji VG10-W Nashiji Rainbow Damascus Petty 135mm - Dark Maple
- Tetsujin Hamono Ginsan Metal Flow Gyuto 240mm
- Tetsujin Hamono Ginsan Metal Flow Kiritsuke 240mm
- Tetsujin Hamono Ginsan Metal Flow Nakiri 180mm
- Tetsujin Hamono Ginsan Metal Flow Petty 165mm
- Shoichi Hashimoto "Tobikumo" Yanagiba 300mm
- Shoichi Hashimoto "Zaregumo" Coreless Damascus Gyuto 270mm
- Sakai Kikumori "Choyo" Ginsan Gyuto 210mm - Quince
- Yu Kurosaki SG2 Senko-Ei Gyuto 210mm - Western Abalone Handle
- Nemoto Glass Crafts Rock Glass Shizuku Green
- Nemoto Glass Crafts Rock Glass Harp Red
- Wakui White 2 Stainless Clad Special Tsuchime Nakiri 165mm
- Takeshi Saji VG10-W Nashiji Rainbow Damascus Gyuto 210mm - Dark Maple
- Sakai Kikumori "Choyo" Ginsan Santoku 180mm - Quince
- Leszek Sikon San Mai Kiritsuke 265mm
- Leszek Sikon Hammer S Grind Big Boy Nakiri
- Leszek Sikon Hammer S Grind Gyuto - Burnt Walnut
- Leszek Sikon Hammer S Grind Gyuto 240 - Live End Maple
- Leszek Sikon Hammer S-Grind Gyuto 265
- Leszek Sikon San Mai Kiritsuke 210
- Karol Karyś Semi-Production Gyuto
- Orion Knifeworks Apex Ultra Kiritsuke 230mm
- 100 Knives - Nakleaver (Mini Cleaver/Nakiri)
- 100 Knives - Nakiri 12
- 100 Knives - Super CU Integral
- 100 Knives - Wayo Chef 33/100 Bazilion
- 100 Knives - Wayo Chef 30/100 Weave
Blogs
Hibachi:
- How to Clean and Maintain Your Hibachi Grill: Expert Care Guide
- How to Light Binchotan Charcoal in Your Hibachi Grill
- Hibachi Grill: Complete Setup Guide
Knife care:
- The Patina Marks on Your New Knife
- Caring for your Japanese Chef Knife
- The Definitive Guide to Japanese Knife Steels
Knife information:
- Elevate Your Cooking with Japanese Knives from Chef's Edge
- Unveiling the Mastery Behind Japanese Knives
- Why Professional Chefs Prefer Japanese Knives
- Choosing Your First Japanese Knife: A Beginner's Guide (2024)
- Exploring the Art of Japanese Knife Making
- The Ultimate Guide to Japanese Chef Knives (2024)
- Mastering Japanese Knife Care: Preserving the Excellence of Your Blades
- Japanese Knives: The Deba
- Whetstones - Which grit do I need?
- Japanese Knives: The Sujihiki
- Japanese Knives: The Petty
- Chef or Santoku? What's the difference?
- Japanese Knives: The Kiritsuke
- How to choose the best bread knife
- Japanese Knives: The Bunka
- Is there a difference between Damascus steel and stainless steel?
- Guide to buying a chef’s knife
- What do people mean when they say high-performance kitchen knives?
- Japanese Knives: The Gyuto
- Forged vs Stamped - what is the difference?
- What is the Rockwell Hardness Scale and why does it matter?
- The best knife for cutting vegetables
- The Best Way To Store Your Japanese Knives
- Japanese Knives in Perth
- Why Are Japanese Knives So Sought After?
- Why Are Japanese Knives Never In Stock?
- Gifting A Japanese Knife - Making the right choice
- Carbon Steel v Stainless Steel. What's Better?
- Double Bevel Knife Sharpening — How to Do it Right
- Japanese Chef Knives - The Gyuto
- Damascus Steel Kitchen Knives
- Japanese Chef Knife Types
- Why Japanese Knives
- A Guide to Japanese Knives (2021)
- How to Make a Japanese Knife
- Affordable Japanese Chef's Knives
- Choosing The Right Chef Knife For You
Knife knowledge:
This page was last updated on: Thursday, Nov 06, 2025.