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AUD
CAD
DKK
EUR
GBP
HKD
NZD
SGD
USD $
Shop
+
-
Knives By Type
+
-
Chef's Knife - Gyutou
Utility - Petty
All Purpose - Santoku
Slicers & Sujihiki
Fish Slicing - Yanagi & Kiritsuke
Butchery & Boning - Honesuki
Fish Butchery - Deba
Vegetable - Nakiri, Bunka & Usuba
Bread Knives
Knife Sets
View All
Knives By Makers
+
-
Akira-Saku
Chubo
Glestain
Kazan
Karaku
Kagekiyo
Kitaoka
Makoto Kurosaki
Masamoto
Matsubara
Misono
Sakai Takayuki
Shibata Kotetsu
Saji Takeshi
Takamura
Takeda
Tojiro Fujitora
Masahiro
Yu Kurosaki
Anryu
View All
Stones & Storage
+
-
Sharpening Stones
Knife Bags & Stands
Knife Sheaths
Gift Card
Kitchenware
+
-
Small Tools
Barware
Coffeeware
About
+
-
Who We Are
Store Help
Shipping
FAQs
Gift Registry
Wishlist
Returns
Follow
+
-
Instagram
Facebook
YouTube
Blog
Press
Cart
(
$0.00
)
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News
Interview - Chef Christine Lau - Formerly of Kimika Restaurant
Interview: Shosui Takeda Master Blacksmith and Owner of Takeda Knives
Chef Interview: Robynne Maii – Chef-Owner Fête
Itsuo Doi + The Craftsmen of Sakai Takayuki
Japanese Knife Types and How to Use Them
Chef Interview: Junghyun JP Park – Chef Owner of ATOBOY
So You Want To Have Your Knife Engraved?
The Deba Knife: Everything You Need To Know
Essential Culinary Cutting Terms: A Guide
How To Test the Sharpness of a Knife
The Japanese Petty Knife: What It Is and How It’s Used
Understanding the Advantages of a Santoku Knife
The Importance of Using a Sharp Knife in the Kitchen
The Advantages of Hand-Forged Knives
The Ultimate Guide to Japanese Kitchen Knives
Signs It’s Time to Replace Your Chef’s Knife
Tips for Caring for Your Japanese Knives
History of Japanese Knife-Crafting
The Difference Between Japanese and Western Knives
Culinary Knife Skills You Should Know
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