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This large cutting board from Shun is made of Japanese Hinoki, which is known for its beauty, fragrance, and longevity under the wettest conditions. White Cypress (Hinoki) is the traditional wood of choice for building Japanese palaces, temples, shrines, and, due to its water resistance, baths. The light-colored wood features a rich, straight grain and a pleasant lemon scent. In addition to its beauty and aroma, Hinoki has an extremely tight and straight grain structure that creates the perfect cutting surface for the sharpest knives, helping to preserve their fine delicate edges. The medium soft wood combined with the straight grain structure, creates a self healing property in the board that helps to hide scratches and preserve the board's natural beauty. Learn More

Dexter-Russell Traditional 5-inch Fishing Knife The Dexter-Russell Traditional 5-inch Fishing Knife is a compact, stiff-bladed working knife for anglers who want one dependable tool for the boat, the dock and the cleaning table. It follows the Russell Green River hunt and fish pattern, and it is built for the tasks that fall between casting and cooking: cutting bait and line, bleeding a catch and cleaning panfish and trout. Features High-carbon stainless steel blade: Dexter-Russell now makes its Traditional knives in high-carbon stainless steel rather than plain carbon steel. The blade takes a keen edge and is easy to restore on a stone or honing steel, and it resists rust considerably better than the carbon steel used in earlier versions of this knife. It is not rust-proof, however; the care notes in the Details tab explain how to protect it. Stiff blade: The blade does not flex, so it provides the leverage needed to cut heavy line and thick bait, bleed larger fish and handle general utility work where a flexible blade would bend. Pointed tip: The fine point pierces skin cleanly to start a cut, opens the belly of panfish and trout, and reaches into tight spaces. Traditional wood handle: The classic Green River handle profile gives a secure, familiar grip during rough work on deck or at the cleaning station. Choosing the Right Fishing Knife This knife’s short, stiff blade suits utility work and smaller fish. To fillet larger fish, choose a longer, flexible blade from our fillet knives. Anglers who carry their knife on the belt or in a tackle bag can buy this same knife with a leather sheath as the Dexter Traditional 5-inch Fishing Knife and Sheath. Learn More

The Precision of Seki Craftsmanship Meets German Engineering Standards The Miyabi Evolution 8-inch Chef Knife represents a critical evolution in professional cutlery, bridging the gap between delicate Japanese precision and the rugged utility of German design. Handcrafted in Seki, Japan, this blade is specifically engineered for chefs who require the razor-sharp performance of Japanese steel but prefer the safety and clearance of a taller blade profile. Advanced FC61 Metallurgy and Thermal Treatment At the core of this knife is FC61 fine carbide steel, a high-performance alloy renowned for its ability to hold a terrifyingly sharp edge without the brittleness often associated with traditional high-carbon steels. Each blade undergoes a sophisticated six-step FRIODURx2® ice-hardening process at -94°F. This molecular transformation results in a Rockwell hardness of 61, ensuring the edge maintains its integrity through 40 lbs of mirepoix while remaining resilient against chipping and corrosion. Hybrid Ergonomics for High-Volume Prep One of the most distinct features of the Evolution series is its 2-inch (51mm) blade height. This design provides significant knuckle clearance, allowing for a fluid, aggressive rocking motion similar to a German profile, yet delivered through a thin, Japanese-style blade. The handle is constructed from glass-fiber enhanced POM, triple-riveted for lifetime durability. The rounded spine and heel eliminate the friction points that typically cause 'chef’s callus' during extended use, ensuring fatigue-free performance during double shifts. The Honbazuke Edge Tradition Every Miyabi Evolution blade is hand-finished using the traditional three-step Honbazuke process. This involves vertical and horizontal sharpening on whetstones followed by a final polishing on a leather strop. The result is a mirror-finished 'Katana' edge that glides through proteins and dense vegetables with zero drag, preserving the cellular integrity of your ingredients for superior flavor and presentation. Learn More

Discover the difference a true fine edge makes with the F. Dick 1905 Non-Serrated Steak Knife. Forget jagged, torn meat – this knife is engineered to glide through your steak, preserving its texture and juices for the ultimate bite. Perfect for those who appreciate a clean cut and lasting quality. Smooth, Clean Slices: The 4.5-inch (12cm) non-serrated blade ensures a precise, smooth cut every time, enhancing the flavor and enjoyment of your steak. Robust & Durable: Built with a substantial 3.5 oz. heft and incredibly durable banded handles, this knife is designed to withstand daily use and remain a staple on your table for years. Historic 1905 Design: A nod to F. Dick's rich heritage, the unique banded handle offers a comfortable grip and a distinctive, classic look that stands out. German Engineering: Rely on the superior craftsmanship of F. Dick, a brand synonymous with professional-grade cutlery since 1778. Easy to Maintain: The fine edge is simple to sharpen and keep in pristine condition, unlike serrated blades. Learn More

A Power-Focused Hybrid: The F. Dick 1905 AJAX Butcher's Knife Combining the heft of a cleaver with the precision of a chef's knife, the AJAX is engineered for heavy-duty meat portioning and high-volume prep. When you first pick up the F. Dick 1905 AJAX, the immediate sensation is one of purposeful weight. Unlike a standard 8-inch chef's knife that might feel flighty during heavy tasks, the AJAX carries its mass in the broad 2.8mm thick spine and the wide, sweeping belly. This is a tool designed for the tactile reality of a butcher's block. Whether you are breaking down subprimals or portioning large slabs of beef brisket, the AJAX utilizes its cambered curve to rock effortlessly through dense muscle fibers, while the extra width provides a massive surface area for a secure pinch grip. The steel is X50CrMoV15, a high-carbon German alloy forged to a Rockwell hardness of 56. In practical use, this means the edge is tough enough to withstand accidental contact with bone without chipping, yet it remains easy to maintain with a standard honing steel. The 50/50 bevel is ground with industrial precision, ensuring the blade doesn't 'steer' or wedge in thick cuts of meat. Historically inspired by the 1905 design, the handle replaces traditional rivets with solid steel rings. This isn't just an aesthetic choice; it creates a gapless, hygienic bond with the high-quality plastic handle, providing a balanced counterweight to the massive 9-inch blade. Under heavy use, the handle stays secure in the palm, even when wet, allowing for fatigue-free work during long shifts in a professional kitchen or a demanding home BBQ session. This knife doesn't just cut; it dominates the board with German engineering that prioritizes physical leverage over marketing gimmicks. Learn More

The Precision of Seki Craftsmanship Meets Modern Carbide Metallurgy A high-performance 8-inch Gyuto engineered for elite edge retention and surgical agility through heavy production shifts. The Miyabi Koh 8-inch Gyuto represents a calculated balance between traditional Japanese aesthetics and high-performance modern metallurgy. At its core is FC61 fine carbide stainless steel, a material that achieves a formidable 61 Rockwell hardness. Unlike traditional high-carbon steels that demand intensive maintenance, the FC61 provides the aggressive sharpness of a Japanese blade with the corrosion resistance and durability typically associated with German engineering. Each blade undergoes the proprietary FRIODURx2 ice-hardening process. This multi-stage thermal treatment optimizes the molecular structure of the steel, resulting in a blade that resists chipping while maintaining a 'scalpel-like' edge through 40 lbs of mirepoix or intensive protein fabrication. The blade is finished with the Honbazuke method—a traditional three-step honing process that creates a 9.5 to 12-degree edge angle. This acute geometry, combined with a thin 1.8mm spine, ensures the knife glides through dense root vegetables and delicate proteins with minimal resistance. The handle is a study in functional ergonomics. Constructed from moisture-resistant black Pakkawood, the octagonal profile provides a secure, slip-resistant grip regardless of hand orientation. Whether you utilize a traditional Western pinch grip or a Japanese-style finger-forward hold, the balance point is meticulously tuned for neutral handling. Finished with a signature silver mosaic pin and a sandblasted katana edge, the Miyabi Koh is as much a professional instrument as it is a tribute to the samurai sword-making heritage of Seki, Japan. Learn More

The Professional’s Precision Workhorse When a standard 3.25-inch paring knife feels too small for the task, but a 6-inch utility knife is too cumbersome, the Victorinox Rosewood 4.75" (120mm) Utility Knife steps in as the essential 'Goldilocks' tool for the professional line. This blade is engineered for high-volume prep environments where precision is non-negotiable. Whether you are deveining shrimp, segmenting citrus, or trimming silverskin from tenderloins, the extra inch of blade provides the leverage needed for clean, single-pass cuts. This knife belongs in the kits of high-volume prep cooks and catering professionals who value the warmth and grip of natural materials over synthetic plastics. The modified maple handle, traditionally referred to as Rosewood in the Victorinox lineage, provides a natural slip-resistance that actually improves when slightly damp—a critical safety feature during a fast-paced shift. Unlike the Fibrox line, the Rosewood handle offers a balanced weight distribution that favors detail-oriented hand-held work, reducing wrist fatigue during repetitive tasks like hulling strawberries or mincing shallots. Crafted from Martensitic stainless steel with a 55/56 Rockwell hardness, the blade is designed for the realities of a commercial kitchen. It is hard enough to maintain a laser-tested edge through hours of vegetable prep, yet tough enough to be steeled back to life in seconds without the brittleness found in high-HRC Japanese alloys. This is the definition of a low-maintenance, high-output tool. Learn More

Meet the cornerstone of your kitchen. The Victorinox Hardwood Chef's Knife is engineered to be the most essential tool in your collection. Its versatile 7.5-inch blade, crafted from Swiss stainless steel, effortlessly handles every task—from powerful chopping and precise slicing to delicate mincing and dicing. This is the one knife you'll reach for, every single time. Learn More

Experience superior control and precision with the Victorinox Fibrox Pro 7 1/2 in. Chef Knife. Engineered for comfort and performance, this all-purpose knife effortlessly handles a wide range of kitchen prep, from delicate herb mincing to robust vegetable chopping and meat slicing. Learn More