Gifts for Everyone on your List

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MAKER

Chubo
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.
Kazan
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.
Sakai Takayuki
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.
Takamura
iTakamura Cutlery is a second-generation workshop, producing top quality kitchen knives. Pioneers in the use of high performing powdered steels, their blades have incredible edge retention with extreme attention to detail in every step of the crafting process.

MATERIAL

SHAPES

Boning Knife
iJapanese boning knives have a stiff triangular shaped blade to make quick work of removing meat from the bone and slicing through soft joints.
Chef's Knife
iAll purpose kitchen knife, ranging from 7-10"s
Set
iShop knife sets for special savings.
Vegetable Knife
iStraight blades for all purpose vegetable work

BEVEL

50/50 Right or Left Handed
iBlade is sharpened equally on both sides for right or left handed use.
70/30 Right Handed
iBlade is sharpened and a steeper angle on the right side

STEEL TYPE

R2 / SG2
iThis ‘super steel’ is a stainless, powdered steel blend that gets very sharp and holds an edge for a long time.
VG10
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.
SLD
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.
Aogami Super
iThis blue steel is one of the most sought after in knife making because it’s tough, gets super sharp and holds an edge for a long time.
INOX
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.
V1
iSimilar to VG10, a great medium hard steel that is super easy to sharpen.
SRS-13
iSRS-13 is a stainless, hard powdered steel which holds an edge for a long time.