iWe developed the Chubo Inox line to be a great workhorse. These durable knives are crafted in Seki, Japan from stain-resistant Inox steel, long used for hybrid knives in Japan.
iGlestain knives feature a distinctive ‘scalloped’ appearance and are renowned for their superior performance. Glestain knives are tough, sharp and hold a great edge.
iThe Kazan line is made exclusively for Chubo. A top choice in professional kitchens, Kazan knives are available in a wide range of steel types and finishes.
iMasamoto Sohonten is known the world over for their fine kitchen knives. A fifth generation workshop and favorite of professional kitchens, we carry both western style and single edged Masamoto knives.
iMisono knives are known for the flawless fit and finish. Exceptional balance and a range of price points make them a popular choice for professionals and home cooks alike.
iSakai City has a history of blade crafting spanning over 600 years. Some of Japan's finest blacksmiths work under the Sakai Takayuki umbrella. We carry 11 different lines, from stainless VG10 to Blue Steel Honyaki and everything in the middle.
iThis high quality stainless steel is one of the most widely used steel types, it is easy to sharpen, has solid edge retention while still being easy to sharpen. It is manufactured by the Takefu Special Steel Company and has an HRC of 60-61.
iThis powdered metallurgy high speed tool steel is manufactured by Hitachi Metals Ltd. It has a fine microstructure, which results in blades with a notable toughness and edge retention. It’s among the hardest steels we carry.
iSLD steel was designed as a cutting steel and is known for its strength, toughness and excellent edge retention. Kazan SLD has an HRC of 60 - 62 and has the edge retention of a carbon steel knife as a stainless knife.
iInox is a stainless steel with a long history of use in knife making. The specific blend is created by adding chromium to carbon steel which creates the rust and corrosion resistant property that Inox is known for.
