Knives

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.
   
• Glestain
  iGlestain knives feature a distinctive ‘scalloped’ appearance and are renowned for their superior performance. Glestain knives are tough, sharp and hold a great edge.
   
• Masamoto
  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.
   
• Misono
  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.
   
• 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.
   
• Takeda
  iTakeda knives are handmade by blacksmith Shosui Takeda in Okayama, Japan. Mr. Takeda is a 3rd generation master blacksmith and each knife is carefully and painstakingly forged and tempered out of Blue Aogami Super Steel.
   
• Tojiro
  iTojiro knives offer exceptional value for the price. A favorite of line cooks, these knives get razor sharp and maintain a great edge even under professional use.
   

MATERIAL

• Carbon  
• Stainless  

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.
   

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
   
• Single Edge Right Handed
  iBlade is sharpened entirely on the right side.
   

STEEL TYPE

• White #2
  iSimilar in composition to White #1 but slightly less prone to chipping.
   
• Molybdenum
  iMolybdenum is a popular stainless steel for kitchen knives because of its excellent hardness and durability and ease of sharpening and maintenance.
   
• 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.
   
• 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.
   

COLLECTION

• White #2 Kurouchi  
• UX10  
• 440  
• Molybdenum Steel  
• Swedish Carbon  
• Aogami Super