Takamura Chromax Santoku Tsuchime,

Blade of the new semi-stainless Japanese Chromax steel with two layers of stainless steel for the outside (Sanmai forged) with a beautiful hammered pattern (Tsuchime). The Chromax steel has been…

MCUSTA Zanmai Hybrid Petty damascus 90 mm,

Double-sided sharpened and laminated blade made of stainless steel with core of Japanese VG10 steel. The blade is extremely thin and manually sharpened. It has no thickenings which makes…

Zanmai Classic Gyuto (chefs knife),

Laminated blade made from Stainless steel with a core of Japanese VG-10 steel.

Blade length: 180 mm
Total length: 315 mm
Weight: 195 gram
Steel: core steel: Japanese VG-10 stainless steel with…

Zanmai Classic Nakiri

Blade length: 160 mm
Total length: 300 mm
Weight: 230 grams
Steel type: core steel: Japanese VG-10 stainless steel with 32 layers of stainless steel damascus steel. Hardness: 60-61 (Rockwell C)
Handle: Ivory…

Tadafusa SN series Chef knife (Gyuto), Aogami steel.

Blade made of stainless steel with a non-stainless core of traditional Japanese Aogami Blue # 2 steel. The blade is thin and manually sharpened and has no thickenings which…

MAC Professional MSB 105 - 270 mm,

Bread knife
Steel type: Stainless MAC steel (Japanese AUS8 steel)
Hardness: 59 (Rockwell C)
Handle: Black Pakka wood (pressed and laminated birch or maple wood with a phenol resin for extreme…

MCUSTA Zanmai Hybrid Petty Damascus 110 mm,

Double-sided sharpened and laminated blade made of stainless steel with core of Japanese VG10 steel. The blade is extremely thin and manually sharpened. It has no thickenings which…

Miki M405 Deba, 150 mm,

This Japanese cleaver knife has a blade of Japanese VG-1 carbon steel (stainless) with a softer steel on the outside. This knife is forged in the so-called Kasumi-yaki technique, where the blade is made up…

Takamura Chromax Gyuto Tsuchime,

Japanese Chef's knife with a blade of the new semi-stainless Japanese Chromax steel with two layers of stainless steel for the outside (Sanmai forged) with a beautiful hammer-blow pattern…

Tosa Kiyokane Gyuto, 210 cm

This Japanese chef's knife has a core of Japanese Aogami Super carbon steel with a protective layer (Sanmai) on the outside. This double-sided sharpened knife has a black (Kurochi) protective layer.…

Zanmai Classic Gyuto (chefs knife),

Laminated blade made from Stainless steel with a core of Japanese VG-10 steel.

Blade length: 210 mm
Total length: 352 mm
Weight: 235 gram
Steel: core steel: Japanese VG-10 stainless steel with…

Zanmai Classic Nakiri,

Laminated blade made from Stainless steel with a core of Japanese VG-10 steel.

Blade length: 160 mm
Total length: 300 mm
Weight: 220 gram
Steel: core steel: Japanese VG-10 stainless steel with 32 layers of…

MAC FKW 9 - 270 mm Yanagiba,

Knife for right-handed use
Sharpened on one side
Forged Tungsten stainless steel
Stay sharp for a long time
For filleting and cutting of fish
Steel type: Stainless Tungsten MAC steel (subzero hardened…

Shinji Fujishita Aogami Polished petty 13.5 cm,

Blade of very beautifully polished traditional Japanese non-stainless Aogami # 2 "Blue Paper" steel with two layers of soft damascus iron for the outside. This double-sided…

MCUSTA Zanmai Hybrid Petty Damascus 150 mm,

Double-sided sharpened and laminated blade made of stainless steel with core of Japanese VG10 steel. The blade is extremely thin and manually sharpened. It has no thickenings which…

Konosuke Wa-Nakiri Swedish steel, 180 mm,

Double-sided ground blade made from Swedish Sandvik steel (comparable to VG-10 steel in terms of hardness). The blade is extremely thin and manually ground and has no thickening, making…

Tosa HSS Nakiri, 165 cm

This Japanese vegetable knife has a core of Japanese R2 powdered steel with a protective layer (Sanmai) on the outside. This double-sided sharpened knife is provided with a protective layer of soft…

Tosa HSS Santoku, 165 cm

This Japanese santoku knife has a core of Japanese R2 powdered steel with a protective layer (Sanmai) on the outside. This double-sided sharpened knife is provided with a protective layer of soft…

Brieto-PRO M1204 Chefs knife,

Double-sided sharpened blade made of stainless Japanese Mo-V steel with dents in the blade to prevent sticking. The handle is made of hollow 18-8 stainless steel and this makes the knife resistant to…

Fujiwara san Maboroshi no Meito Petty,

Hand-beaten blade of non-stainless steel with core of extremely hard Japanese Shirogami White #1 steel. This type of steel is a very pure steel type and consists only of iron and carbon,…

MAC Professional MKS 105 - 250 mm,

Professional carving knife
Extremely sharp and well-balanced
Steel type: Stainless MAC steel (Japanese AUS8 steel)
Hardness: 59 (Rockwell C)
Handle: Black Pakka wood (pressed and laminated birch…

Masakage Koishi Petty, 12 cm

This Japanese office knife has a core of Japanese Aogami Super carbon steel. This double-sided sharpened knife has a black (Kurochi) protective layer and a beautiful hammer-blow (Tsuchime) pattern…

MCUSTA zanmai Yasuhisa-saku Shiro-ko Kama-Usuba WZU-210W,

Laminated blade of semi-stainless steel with core of non-stainless Japanese (Hitachi) Shirogami White # 1 Steel. The blade is forged in the Kasumi style with a "hagane"…

Tosa Shuryoku Santoku, 180 mm

This Japanese santoku knife has a core of Japanese Aogami Super carbon steel with a beautiful hammered protective layer (Sanmai) on the outside. This double-sided sharpened knife is provided with a…