$300.00

Nigara Aogami Super (AS/S) Migaki Tsuchime 210mm Gyuto

A 210mm gyuto from Nigara Hamono featuring an Aogami Super core, stainless San Mai cladding and a matte-polished, hammered Migaki Tsuchime finish—perfect for chefs who demand laser-thin performance with heritage craftsmanship.

$300.00

Nigara Aogami Super (AS/S) Migaki Tsuchime 210mm Kiritsuke

Hand-forged in Hirosaki, this 210mm Nigara Aogami Super Kiritsuke features a migaki satin polish with tsuchime hammer-marks, San Mai stainless cladding, and an octagonal bubinga handle—delivering sword-like precision, effortless food release, and legendary edge retention.

$180.00

Tadafusa Aogami A2/S Kurouchi Tsuchime 165mm Nakiri

Hand-forged in Sanjo, the Tadafusa 165mm Kurouchi Tsuchime Nakiri pairs a Aogami A2/S core with stainless cladding for laser-like vegetable prep and rustic good looks.

$250.00

Kyohei Shindo Kurouchi Aogami A2/S 210mm Gyuto

Ultra-thin, iron-clad Blue #2 gyuto hand-forged in Tosa by rising smith Kyohei Shindo; a kurouchi finish, rapid taper and keyaki wa handle combine for laser-like cutting and rustic charm.

$270.00

Kyohei Shindo Kurouchi Aogami A2/S 165mm Bunka

Hand-forged in Tosa by rising star Kyohei Shindo, this 165mm kurouchi bunka pairs a razor-thin Aogami A2/S core with iron cladding and an aggressive k-tip for nimble, everyday performance.

$215.00

Sakai Kikumori Aogami A2/S Nashiji 150mm Petty

Stainless-clad Blue #2 steel, a hand-hammered nashiji finish, and Sakai craftsmanship make this 150mm Sakai Kikumori petty an agile, low-maintenance utility knife for everyday prep.

$300.00

Sakai Kikumori Kikuzuki Rin Shirogami #2 180mm Nakiri

Hand-forged in Sakai, the Kikuzuki Rin 180mm Nakiri pairs a laser-thin Shirogami #2 edge with nashiji-finished iron cladding and a lightweight magnolia handle—your new favorite knife for effortless vegetable prep.

$325.00

Sakai Kikumori Aogami A2/S Nashiji 210mm Gyuto

Stainless-clad Blue #2 steel, a rustic Nashiji finish, and a nimble Sakai grind make this 210mm Sakai Kikumori Gyuto a versatile Japanese chef knife that pairs long-lasting sharpness with everyday corrosion resistance.

$280.00

Sakai Kikumori Aogami A2/S Nashiji 165mm Santoku

Stainless-clad Blue #2 core, hammered nashiji finish, and a compact 165mm length make this Sakai Kikumori santoku a low-maintenance workhorse that handles every daily prep task with refined Japanese precision.

$140.00

Seki Nobumasa Nihonkou Western Gyuto 210mm

$140.00

Yoshinaga Nihonkou Seki Steel 210mm Western Gyuto

A no-nonsense 210mm Western Gyuto hand-forged in Seki from proprietary stainless steel. Full-tang handle, 50/50 edge, and rock-solid value—perfect for cooks seeking their first Japanese kitchen knife.

$150.00

Tosa Tsukasa Aogami Super (AS/S) 210mm Sujihiki

Hand-forged in Shikoku, the Tosa Tsukasa 210mm Kurouchi Sujihiki pairs an Aogami Super (AS/S) core with a rustic black finish and oak wa-handle, giving you an ultra-sharp, easy-to-maintain slicer that excels at carving meats and fish.

$150.00

Tosa Tsukasa Aogami Super (AS/S) Kurouchi 165mm Santoku

A hand-forged 165mm Santoku from Tosa Tsukasa that pairs ultra-sharp Aogami Super (AS/S) steel with a protective kurouchi finish and lightweight oak handle—an affordable gateway into authentic Japanese carbon-steel performance.

$75.00

J. Adams 8" Carbon Rosewood Chef Knife

An affordable, heritage-style 8" chef knife forged from high-carbon steel and fitted with a pinned rosewood handle. Expect razor-sharp performance, quick touch-ups on the stone, and the character-building patina only carbon steel can give.

$100.00

Sakai Narihira Aogami Nashiji Santoku 145mm

The Sakai Narihira Green Pakaa Western Nashiji Santoku 145mm combines traditional Japanese steel craftsmanship with modern materials, featuring an Aogami 1 core and distinctive Nashiji finish in a compact, versatile package perfect for precision kitchen work.

$350.00

Zwilling Kramer Euroline Carbon 2.0 Chef’s Knife

Kramer’s Euroline Carbon 2.0 8" chef’s knife combines 52100 carbon steel, a hand-sharpened 9–12° edge, and a Micarta handle with brass accents to give chefs unmatched sharpness, balance, and classic carbon-steel character—crafted for Zwilling in Seki, Japan.

$119.99

Zwilling Pro RCF 5.5-inch Recycled Stainless Rocking Santoku

A sustainably forged, 5.5-inch Rocking Santoku that blends Zwilling’s recycled SIGMAFORGE stainless steel with a curved pinch-grip bolster, delivering German precision and all-purpose versatility in a compact package.

$149.99

ZWILLING Pro Le Blanc Friodur 7-inch Stainless Chef’s Knife

Matte-white elegance meets German engineering. The ZWILLING Pro Le Blanc 7-inch chef’s knife features a curved pinch-grip bolster, ice-hardened stainless steel, and a nimble, perfectly balanced profile for everyday kitchen mastery.

$159.99

Zwilling Pro Friodur 8-inch Stainless Steel Chef’s Knife

German-forged from Friodur ice-hardened stainless steel, the Zwilling Pro 8" chef’s knife pairs a razor-sharp edge with the brand’s signature curved bolster for a confident pinch grip and fatigue-free control—your all-purpose blade for daily cooking.

$210.00

Tsunehisa Nijuni 廿弐 AS/S Kurouchi Nashiji 210mm Gyuto

A 210mm gyuto that marries Blue Super sharpness with stainless durability, finished in a rustic Kurouchi Nashiji and fitted with a Western red-pakka handle—perfect for cooks who want pro-level performance without the fuss.

$210.00

Tsunehisa Nijuni 廿弐 AS/S Kurouchi Nashiji 165mm Santoku

A nimble 165mm Santoku forged in Tosa, the Tsunehisa Nijuni AS/S pairs a Kurouchi Nashiji stainless cladding with an Aogami Super core for wicked sharpness and easy upkeep. Finished with a comfortable Western red Pakka-wood handle, it delivers pro-level performance in a compact, everyday package.

$210.00

Tsunehisa San 参 AS/S Migaki 210mm Kiritsuke

Stainless-clad Aogami Super core, 210mm kiritsuke profile, hand-finished by Tsunehisa for pro-level sharpness and effortless daily maintenance.

$200.00

Kikuhide Nihonkou Shirogami #2 190mm Gyuto

A 190mm Western-handle Gyuto from Kikuhide’s Nihonkou line, hand-forged in soft-iron San Mai with a Shirogami #2 core for effortless sharpening, laser-like cuts, and the heritage craftsmanship of Yokosuka’s century-old cutlery shop.

$323.00

Isamitsu Shirogami #1 Kurouchi 165mm Santoku

Ultra-nimble 165mm santoku hand-forged by Isamitsu from Shirogami #1, featuring a kurouchi finish, stainless cladding, and a traditional wa handle for effortless everyday prep.

$420.00

Hatsukokoro Ginyo Ginsan Tsuchime 180mm Santoku

Hand-forged in Echizen by Yoshihiro Yauji, the Hatsukokoro Ginyo Ginsan 180mm Santoku pairs a razor-hard Ginsan core with eye-catching Damascus stainless cladding. Lightweight, stain-resistant, and wickedly sharp, it is the ideal Japanese chef’s knife for cooks who want top-tier performance without the fuss of carbon steel.

$150.00

Sakai Ryujin Tsuchime Gyuto 200mm

A 200mm Western-handle Gyuto featuring hand-hammered Tsuchime finish and stainless steel construction, crafted in Sakai for exceptional cutting performance with modern convenience and striking visual appeal.

$100.00

Sakai Jikko Nihonkou 240mm Yo-Deba

A 240mm Western-style deba from Sakai Jikko’s Nihonkou series—hand-forged mono-steel carbon blade, double bevel, and rugged composite-wood handle—perfect for hard-working fish and poultry prep.

$180.00

K Sabatier Nogent 8" Carbon Chef Knife

Vintage, fully forged carbon-steel chef knife from K Sabatier’s Nogent line—200mm blade, beechwood handle, and effortless French cutting performance for cooks who appreciate heritage craftsmanship.

$125.00

K Sabatier Nogent 6" Carbon Chef Knife

A nimble 6-inch vintage chef knife forged from XC75 carbon steel, the K Sabatier Nogent delivers razor-sharp performance, feather-light balance, and timeless French craftsmanship in a compact package.

$125.00

K Sabatier Nogent 7" Carbon Chef Knife

A 7" fully forged French chef knife in XC75 carbon steel, the K Sabatier Nogent pairs vintage lightness with modern cutting power. Hand-ground in Thiers and fitted with a classic beechwood handle, it sharpens easily, slices effortlessly, and ages beautifully.

$180.00

Tosa Kajiya Aogami A2/S Damascus 165mm Kiritsuke

A 165mm, double-bevel kiritsuke forged by Tosa Kajiya from Aogami A2/S and 33-layer Damascus cladding. Razor-sharp, rustic, and ready for all-purpose prep—just hand-wash, dry, and enjoy the cut.

$170.00

Tosa Kajiya Aogami A2/S Damascus 150mm Bunka

A 150mm hand-forged bunka from Tosa Kajiya featuring a rugged kurouchi-Damascus finish, San Mai construction, and a razor-sharp Aogami A2/S core hardened to ~63 HRC—perfect for cooks seeking compact power, Japanese heritage, and outstanding edge retention.

$175.00

Nihonbashi Kiya Izutsuki No. 3 200mm Gyuto

Kiya’s Izutsuki No. 3 200mm Gyuto marries a razor-friendly high-carbon blade with a balanced full bolster and sleek black reinforced-wood handle—an accessible gateway to 230 years of Nihonbashi knife tradition.

$200.00

Nihonbashi Kiya Izutsuki No. 3 Special Edition 180mm Ebony Kiritsuke

A 180mm k-tip workhorse from Kiya’s Izutsuki No. 3 line, this carbon-steel kiritsuke pairs Edo-era craftsmanship with a comfortable Western handle and full bolster for versatile, pro-level performance.

$180.00

Sakai Kaneshige Nihonkou Kiritsuke Sujihiki 250mm

A specialized 250mm Kiritsuke Sujihiki from Sakai Kaneshige's Nihonkou Western series, featuring SK Carbon steel construction and a Western-style handle for precision slicing of meats and fish with exceptional sharpness and control.

$160.00

Miyabi Koh FC61 7" Santoku

A 7-inch Santoku forged from ice-hardened FC61 steel, the Miyabi Koh pairs surgical sharpness with a lightweight octagonal pakkawood handle—perfect for everyday prep of meat, fish, and vegetables.

$180.00

Miyabi Kaizen II FC61 8" Gyuto

The Miyabi Kaizen II Gyuto 8" pairs a cryo-hardened FC61 core with 48-layer Damascus cladding, an Honbazuke edge, and an ergonomic pakkawood handle—delivering pro-level performance and refined Japanese aesthetics in one indispensable chef’s knife.

$160.00

Miyabi Koh FC61 8" Gyuto

Mirror-polished FC61 steel, Seki craftsmanship and an octagonal pakkawood handle make the Miyabi Koh Gyuto a nimble, all-purpose Japanese chef knife for pros and passionate home cooks alike.

$150.00

Miyabi Evolution FC-61 8" Gyuto

An 8" Japanese-made chef’s knife that pairs ice-hardened FC61 steel with a comfortable Western handle for scalpel-like sharpness, robust durability, and all-day cutting comfort.

$300.00

Hatsukokoro Hayabusa Aogami A2/S Rainbow Damascus 180mm Santoku

$100.00

Sakai Kikumori Nihonkou 150mm Petty

$315.00

Fujiwara Maboroshi Shirogami #1 180mm Gyuto

$425.00

Tojirio Atelier Classic VG10 Damascus 210mm Gyuto