Brieto-PRO M1204 Chef's 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…

MCUSTA Zanmai Hybrid Gyuto 180 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…

Brieto-PRO M1212 Sujihiki,

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…

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"…

Zanmai Classic Gyuto (chefsmes),

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

Blade length: 240 mm
Total length: 385 mm
Weight: 260 gram
Steel: core steel: Japanese VG-10 stainless steel with 32…

MCUSTA Zanmai Hybrid Gyuto 210 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…

MCUSTA Zanmai Hybrid Nakiri 165 mm (vegetable knife),

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…

Brieto Kyoto Tamahagane Damask Gyuto,

Double-sided laminated blade made of stainless Japanese Mo-V steel with an outer layer of very nicely forged 63 layers of damask steel. The handle is made of hollow 18-8 stainless steel and…

Fujiwara san Nashiji Gyuto,

Hand-beaten blade of stainless steel with the core of extremely hard Japanese Shirogami # 1 White steel. This knife is completely hand forged by Teruyasu Fujiwara and is unique in its kind, the blade…

Kurosaki Megumi Santoku,

This Japanese universal knife has a core of Japanese VG-10 steel with a beautiful damask steel outer layer. This steel is seen as one of the best stainless steels for kitchen knives because it is well…

MCUSTA Zanmai Hybrid Chefsmes/Gyuto,

This big chefs knife 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…

Kurosaki Fujin VG-10 Gyuto,

This Japanese chef's knife has a core of rust-resistant Japanese VG-10 with an outer layer of rust-resistant damask steel (patterned steel). VG-10 steel is one of the most used types of steel in…

Tosa Shuryoku chef's knife, 210 mm

This Japanese Gyuto 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…

Osafune Kagemitsu ZDP-189 Bunka, Magnolia (Honoki) handle,

Double-sided ground and laminated (Sanmai) blade of stainless steel with a core of the very special Japanese ZDP-189 steel. The blade is extremely thin and manually…

Kurosaki AS Gyuto,

This Japanese chef's knife has a core of Japanese Aogami Super carbon steel. This steel is considered one of the best steels for kitchen knives. This double-sided sharpened knife has a black (Kurochi)…

Kurosaki Megumi Gyuto,

This Japanese chef's knife has a core of Japanese VG-10 steel with a beautiful damask steel outer layer. This steel is seen as one of the best stainless steels for kitchen knives because it is well…