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…

Tokaji Uchi Hamono Shin Bunka 200 mm, walnut handle

This handmade Japanese universal Bunka knife comes from Tosa, Japan and was made by masters Michikuni Tokaji. The knives are double-sided sharpened (suitable for right and…

MCUSTA Zanmai Hybrid Petty (office knife),

Double-sided blade made of Japanese stainless VG10 steel. The blade is extremely thin and manually sharpened and has no thickenings which makes sharpening very easy. An office knife is…

Masakage Mizu Santoku,

This Japanese Santoku knife has a core of non-rustproof Japanese Aogami #2 Blue carbon steel. This double-sided sharpened knife has a blue / black Kurochi pattern which gives the knife an watery shine,…

Zanmai Classic PRO Petty (office knife)

Laminated blade made of stainless steel with core of Japanese VG10 steel. The blade is thin and manually sharpened and has no thickenings which makes sharpening very easy.

Blade length:…

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…

Anryu Aokami Tsuchime Nakiri,

This Japanese vegetable knife has a core of Japanese Aogami #2 carbon steel with a softer carbon steel coating on the outside with a nice hammer beat (Tsuchime). This method of forging is called…

Kurosaki AS Nakiri,

This Japanese vegetable knife has a core of Japanese Aogami Super carbon steel. This steel is seen as one of the best steels for kitchen knives. This double-sided sharpened knife is provided with a black…

Murata Buho Kuro Santoku (universal knife),

Blade of non-rustproof Japanese Aogami # 1 Blue steel with two layers of non-stainless steel for the outside (Sanmai forged). This knife is completely forged by hand. A Santoku is…

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…

Tsutomu Kajiwara Sumi Nakiri,

This sturdy Japanese vegetable knife has a core of Japanese Aogami #2 "Blue paper" non-stainless carbon steel with a very nice damask pattern. The blade is double-sided. This knife was completely…

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…

Haruyuki-Tsunehisa SRS15 Santoku

Blade of very special stainless steel SRS-15 powder steel that is forged in the "sanmai" technique with two layers of rust-resistant steel. SRS15 steel is a very high grade steel that is also used…

Hiroshi Kato AS Bunka,

This Japanese office knife has a core of Japanese Aogami Super carbon steel. This steel is seen as one of the best kind of steel for kitchen knives. This double-sided sharpened knife is provided with a…

Hiroshi Kato AS Gyuto,

This Japanese office knife has a core of Japanese Aogami Super carbon steel. This steel is seen as one of the best kind of steel for kitchen knives. This double-sided sharpened knife is provided with a…

Hiroshi Kato AS Santoku,

This Japanese office knife has a core of Japanese Aogami Super carbon steel. This steel is seen as one of the best kind of steel for kitchen knives. This double-sided sharpened knife is provided with a…

Zanmai Classic PRO Gyuto (chefs knife),

Laminated blade made of stainless steel with core of Japanese VG10 steel. The blade is thin and manually sharpened and has no thickenings which makes sharpening very easy.

Blade length:…

Fujiwara san Nashiji Nakiri,

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, making the…

Fujiwara san Nashiji Santoku 165 mm,

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,…

Kurosaki Fujin VG-10 Petty,

This Japanese office knife has a core of rustproof Japanese VG-10 with an outer layer of rust-resistant damask steel (pattern steel). VG-10 steel is one of the most used steels in Japanese kitchen…

Masakage Kiri Santoku,

This Japanese Santoku knife has a core of Japanese VG-10 stainless carbon steel with a beautiful damask protective layer. This double-sided sharpened knife has a Kiri pattern which gives the knife a foggy…

Masakage Koishi Petty, 7,5 cm

This Japanese office knife has a core of Japanese Aogami Super carbon steel. This double-sided sharpened knife is provided with a black (Kurochi) protective layer and a beautiful hammered (Tsuchime)…

Sakai Shigekatsu Hon-Deba

This beautiful traditional Japanese fish knife has a classic single-sided cut blade. The knife has a core of Japanese SK carbon steel and has a traditional handle of Honoki wood. This knife is completely…

Tadafusa SN serie Sujibiki (Fish knife/slicer), Aogami steel.

Blade made of stainless steel with core of Japanese Aogami Blue # 2 steel. The blade is thin and manually sharpened and has no thickenings which makes sharpening very…

MCUSTA Zanmai Hybrid Chefsmes/Gyuto,

The blade is sharpened on both sides and is made of stainless VG10 steel. The blade is extremely thin, manually sharpened and it has no thickenings which makes sharpening very easy.

Blade…