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Victorinox Hardwood 3 Pc Butcher Set
This set includes the 3 most poplar wood handled meat cutting knives made by Victorinox: the Victorinox Hardwood 6 in. Semi-Stiff Boning Knife (5.6606.15) the Victorinox Hardwood 10 in. Scimitar (5.7300.25) the Victorinox Hardwood 8 in. Curved Breaking Knife (5.7200.20) Learn More -
Victorinox Fibrox 8 in. Flexible Fillet Knife with Leather Sheath
The Gold Standard for Precision Filleting Whether you’re on the boat or in the kitchen, the Victorinox Fibrox 8-inch Flexible Fillet Knife is the definitive tool for processing fish with speed and precision. Trusted by commercial fishermen and professional chefs alike, this knife is engineered to make a difficult task feel effortless. The secret lies in its blade: a razor-sharp, high-carbon stainless steel edge with exceptional flexibility. It bends and glides perfectly along the backbone and under the skin, allowing you to separate delicate fillets with minimal waste. Unlike rigid blades that can tear the flesh, this knife’s controlled flex gives you the tactile feedback needed to achieve paper-thin, bone-free cuts every time. Victorinox’s legendary non-slip Fibrox Pro handle ensures a secure grip, even when your hands are wet and slimy—a critical safety feature for this line of work. Lightweight, perfectly balanced, and now paired with a durable leather sheath, this knife is built to perform reliably for a lifetime. This set includes the Victorinox Fibrox 8 inch Flexible Fish Fillet Knife and the Victorinox 8 inch Leather Sheath. Learn More -
Suncraft Senzo Black 6.5-inch (165mm) Bunka Knife
Suncraft’s catalog describes the bunka as an old-fashioned multipurpose knife whose design feature is the angled tip of the blade. The 6.5-inch Senzo Black bunka combines the straight edge of a traditional nakiri for vegetable prep with a K-tip, or reverse tanto, point for scoring and fine mincing. It is a versatile knife for vegetables, fruit, fish and meat, and the long flat edge makes full contact with the board on each cut, which suits chopping and draw cuts.Suncraft lists it at about 150g, light enough for long prep sessions. A VG10 center layer forms the edge, and the dark cladding shows a deep wave pattern above it. Its octagonal pakkawood handle with a white ring matches the rest of the series. Shoppers searching for a Suncraft bunka will find this a distinctive version of the shape, and a fine gift for a cook who prefers one knife for many tasks. Pair it with a petty knife for a compact two-knife kit.
Larger BunkaThe 7.9-inch Bunka Knife adds length for larger produce. Learn More -
Shun Kanso 7-inch Asian Utility Knife
The 7-inch Kanso Asian utility knife has a tall, nearly rectangular blade in the style of a Chinese cleaver, but thin and light enough for slicing. It chops vegetables for a stir-fry, slices meat thinly for hot pot and scoops the cut food from the board on its broad face.The flat of the blade also crushes garlic or ginger with one press. Its single-steel AUS10A edge is keen and easy to maintain, and the contoured Tagayasan handle balances the tall blade. Cooks who prefer a cleaver-style knife for everyday work will find it a versatile primary blade, and it makes a distinctive gift.
Vegetable Knife OptionsThe 6.5-inch Hollow Ground Nakiri is a dedicated vegetable knife. Learn More$164.95 -
Minonokuni Matsu 8.3-inch (210mm) Yanagiba
The 210mm yanagiba is the length for a home kitchen or a small sushi station, where a longer slicer would overhang the board. It is long enough to cut a block of tuna or salmon for sashimi in a single pull, which leaves a clean, glossy face on each slice.Matsu is the top of the three standard Minonokuni lines, forged from blue steel. That steel holds a fine edge longer than white steel, and it is also harder and less forgiving of a twist or a knock against a plate. A sushi cook who already sharpens single-bevel knives will get the most from it.
How It CutsStart the slice at the heel and draw the knife toward you, letting the full length pass through the fish. A sawing motion tears the flesh, and pressing down crushes it. The flat back keeps each slice from sticking to the blade, and the single bevel steers the cut slightly away from the fish so the slice falls cleanly.
Other Lengths and LinesFor a longer stroke on larger blocks, see the Matsu 240mm yanagiba, the standard length at a sushi counter. Left-handed cooks need the Matsu 210mm left-handed yanagiba. To learn the technique on softer steel first, the Take 210mm yanagiba is the sensible step. Our knife shapes guide compares the yanagiba with the sujihiki and other slicers. Learn More$295.00 -
MAC Japanese Series 6.5-inch Nakiri
A nakiri has a straight edge from heel to tip, so the whole edge meets the board at once and cuts all the way through a carrot or a scallion without the accordion effect of a curved blade. The MAC JU-65 is a 6.5-inch nakiri for cooks who prep a lot of vegetables.The thin, light blade makes clean, straight cuts for julienne, chiffonade of greens and paper-thin cucumber. The square tip is safe to work with and gives a broad face for carrying prep to the pan.For a nakiri with a bolster, see the Professional MJU-65. For a tall blade with a slight curve, the vegetable cleaver. Our Kitchen Knife Shapes guide explains the nakiri and usuba. Learn More$97.95 -
F. Dick Premier Plus 8-inch Chef’s Knife
Cooks reach for an 8-inch chef’s knife for almost every task in the kitchen, so comfort over long periods matters as much as the edge. The Premier Plus 8-inch is well balanced, and that balance is what you notice first when you use it for an hour of prep. In our view, no better chef’s knife is made in Germany than the Premier Plus.The bolster is smoothed where the thumb and forefinger rest, so a choke grip on the blade stays comfortable. The curved edge rocks through herbs and onions, and the tip handles finer work such as scoring and trimming. The steel gives a lasting edge and still hones back quickly on a steel.It is also the knife to choose first when building a kit.For cooks with smaller hands, the Premier Plus 6-inch chef’s knife is easier to control, and taller cooks may prefer the 9-inch or 10-inch versions. The 1905 8-inch chef’s knife has a classic ringed handle at the same length. Our knife shapes guide covers chef’s knives. Learn More$97.50 -
Miyabi Kaizen 8-Inch Chef's Knife 3-Piece Starter Set
Precision Meets Preparation: The Ultimate Miyabi Kaizen Starter Experience The Path of Continuous Improvement in Your Kitchen In the world of professional Japanese cutlery, 'Kaizen' represents the philosophy of continuous improvement. The Miyabi Kaizen 8-inch Chef’s Knife embodies this spirit, blending traditional Seki craftsmanship with modern metallurgical excellence. At the heart of this blade is a VG10 'Super Steel' core, protected by a stunning 64-layer Damascus pattern. This isn't just a tool; it is a surgical instrument designed for the home chef who demands the same precision as a Michelin-starred professional. Why This Specific Starter Set? Most 'starter sets' provide a range of knives you'll rarely use. At Knife Merchant, we curated this bundle to focus on the essential 8-inch Chef Knife (SKU 1001996)—the undisputed workhorse of the kitchen. Because this blade features a high Rockwell Hardness of 60, standard steel honing rods can actually damage the edge. That is why we have included the Master Grade 11-inch White Ceramic Rod (ST-3700). This rod is hard enough to realign the VG10 edge without stripping away the steel, ensuring your Miyabi remains razor-sharp for years. Professional Mobility and Protection Completing the set is our signature Knife Merchant 8-Slot Knife Bag (KM-Knife Bag). Whether you are a culinary student heading to class or a home enthusiast who values organization, this bag provides the protection a high-end Japanese blade requires. With eight slots, it offers the perfect foundation to grow your collection as your skills evolve. When you invest in Miyabi Kaizen, you aren't just buying a knife; you are committing to a higher standard of culinary execution. Learn More -
Kikuichi GC Series Carbon Steel 7.1-inch (180mm) Gyuto
Kikuichi’s 7.1-inch (180mm) GC Series gyuto is a compact carbon steel chef’s knife, nimble enough for quick work and short enough for a small cutting board or a crowded apartment kitchen. It handles the everyday jobs of a larger gyuto, such as slicing shallots, dicing peppers and portioning chicken, with more control at the tip.Kikuichi says a carbon steel gyuto has been trusted by chefs for nearly a millennium, and this line keeps that tradition with a blade that takes a keen edge and sharpens easily. Expect a patina to form with use. It is a sound choice for a cook with smaller hands, and it also works as a second gyuto beside a 240mm on a professional station, where its short blade is easier to steer through garnish work.
180mm or 210mm?The 8.25-inch (210mm) Gyuto is closer to a standard chef’s knife length. For a flatter profile at this size, see the 7.1-inch (180mm) Santoku. Learn More$119.95 -
MAC Chef Series 7.25-inch Chef’s Knife
A small board, a galley kitchen or a smaller hand all favor a shorter chef’s knife, and the HB-70 brings the thin Chef Series blade down to 7.25 inches. It is long enough for onions and chicken thighs, and short enough to control closely on a crowded counter.The blade is narrow and light, with a fine tip for garlic and shallots and enough curve to rock through herbs. It also makes a capable second knife beside a longer chef’s knife, taking the small jobs that do not need a full-length blade.If you want more length from the same series, step up to the 8.5-inch HB-85 or the 8-inch BK-80. For a 7-inch knife with a non-stick coating, see the BF-HB-70. Our knife shapes guide compares chef’s knives with santokus and utility knives at this size. Learn More$72.95
