Hounen Kozan-saku (光山作) Ginsan Sanmai Gyuto 210mm

This sturdy Japanese chef's knife has a sanmai forged core of Japanese Ginsan #3 paper (stainless) carbon steel. This double-sided sharpened knife is completely hand-forged…

Tsunehisa Kamogawa AUS10, Japanese traditional handle,

Double-sided sharpened and laminated (Damask) blade made of stainless steel with a core of Japanese AUS10 steel. The blade is extremely thin and manually sharpened and has no…

Tsunehisa Shāpu シャープ VG-10 Sujihiki, Japanese traditional handle,

Double-sided sharpened and laminated (Sanmai) blade made of stainless steel with a core of Japanese VG-10 steel. The blade is extremely thin and manually…

Anryu Aokami Super Tsuchime Gyuto 18cm,

This Japanese chef's knife has a core of Japanese Aogami Super carbon steel with a softer carbon steel protective layer on the outside with a beautiful hammer blow (Tsuchime) and black…

Kamo VG-10 Suminagashi Gyuto, 210mm

This Japanese chef's knife has a core of Japanese VG-10 stainless steel with a softer stainless steel protective layer on the outside with a beautiful damascus pattern. This way of forging is…

Miki M403 Deba, 165 mm,

This Japanese splitting knife has a Sanmai forged blade with core steel from Japanese Shirogami # 2 steel ("white steel") (non-stainless) and a softer steel type for the outside. This single-sided…

Tsunehisa Shāpu シャープ VG-10 Gyuto, Japanese traditional handle,

Double-sided sharpened and laminated (Sanmai) blade made of stainless steel with a core of Japanese VG-10 steel. The blade is extremely thin and manually…