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FREE CONTINENTAL US SHIPPING OVER $100
The Kokaji White Carbon series is unique and well crafted. Completely hand...
The KURO series is a heavy ironclad knife that feels substantial in...
Historically, traditional Japanese knives were only produced with a right-handed bevel. As...
New for 2021! 67-Layer Mirror finish Damascus Tsuchime line. These are some...
Similar to an usuba, a Nakiri is a double beveled vegetable knife...
Simply splash water and sharpen! These stones are forged of non-porous ceramics...
Our Nickel Warikomi Damascus series may be the most nimble knives you...
These items are discounted because they have minor imperfections or have been...
A Paring knife has short blade and is used for in-hand tasks...
A Petty knife has short blade with a shape similar to gyuto....
Our S33 series blades feature 33 layers of Damascus with a VG10...
As Sakura season blossoms both in Japan and the USA, we're thrilled...
The Santoku is a kitchen’s all-purpose knife. The blade is tall at...
Many chefs love a carbon steel blade but enjoy the easy maintenance...
We've been working for years and finally have a wonderful heirloom quality...
Like a Gyuto but shorter at the heel, a Sujihiki is ideal...
Made from one of our favorite steels, our SUMI series is a...
Like a yanagi, a Takohiki has a long, thin, sharp blade that...
Tatsutogi is our most economical carbon steel traditional series. These knives are...
Our picks for the top 8 Kikuichi knives for your home kitchen
An Usuba is the traditional vegetable knife in Japanese cuisine. The tall,...
Water stones have been used for millennia to sharpen knives and remain...
The WG series is one of our longest standing Western style blades....
Similar in weight to many German knives, WGAD series is popular among...