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Knives
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Kikuichi White Steel 10.6 in. (270mm) Yanagi
The Kikuichi Kasumitogi Yanagi is a traditional CARBON hand forged, shaped and sharpened Kasumi knife. White steel is welded to a soft steel backing (hagane/shingane). Ho-Wood Handle with a Buffalo Horn ferrule; saya is included in the price. Learn More$345.00 -
Kikuichi Elite Warikomi Gold 270mm (10.6") Sujihiki
The Kikuichi Elite Warikomi Gold 270mm Sujihiki is the definitive instrument for large-format protein slicing, offering the length required for seamless, single-stroke cuts. While shorter slicers often require a "sawing" motion that can tear delicate fibers, the 10.6-inch blade allows for a continuous draw-cut, preserving the cellular integrity of the ingredient and ensuring that juices remain trapped within the meat. Forged in the Hon Warikomi (laminated) tradition, this knife features a core of VG-1 high-carbon stainless steel heat-treated to an elite 60 Rockwell hardness. This metallurgical profile provides a surgical edge with significantly higher "toughness" than standard VG-10, making it less prone to micro-chipping when working through high volumes of crusty roasts or dense proteins. The blade’s narrow profile and 270mm length reduce surface area friction, allowing it to glide through everything from raw sashimi-grade fish to slow-smoked brisket with minimal drag. The VG-1 core is protected by two layers of SUS405 stainless steel cladding for maximum corrosion resistance and durability. The Western-style "Yo" handle is crafted from moisture-resistant Mahogany Pakkawood and secured with three rivets to a full tang, providing the necessary counterweight for such a substantial blade. Each knife is hand-finished in Sakai and bears the imperial Chrysanthemum hallmark, a testament to Kikuichi’s 700-year legacy as master sword-smiths. Learn More$319.95 -
Victorinox Hardwood 3 Pc Large Butcher Set
Master your meat fabrication with the Victorinox Hardwood 3-Piece Butcher Set. This expertly curated collection features a 6-inch Semi-Stiff Curved Boning Knife for precision, a 10-inch Breaking Knife for efficient cuts, and a powerful 12-inch Scimitar, all crafted with durable hardwood handles for superior control and lasting performance. Learn More -
Minonokuni Ume 300mm Yanagiba
The Minonokuni Ume 300mm Yanagiba is a professional-length tool designed for one essential purpose: to provide the unmatched reach required for slicing large, premium cuts of fish. The primary value of this 11.8-inch blade is its ability to glide through the widest fillets of tuna, salmon, or yellowtail in a single, uninterrupted pull. This is the only technique that creates a perfectly smooth, glossy surface, preserving the fish's delicate texture and flavor without tearing the flesh. For the serious chef, this length is not a luxury—it is a necessity. Where a shorter knife would require a second stroke or a change in angle, the 300mm blade ensures a flawless presentation every time. Forged from tough SK-4 High Carbon Steel, the blade holds its edge through long services and is straightforward to sharpen, making it a reliable workhorse for the demanding environment of a sushi bar. As a high-carbon steel knife, it will develop a characteristic patina with use and requires proper care: always wash and dry it by hand immediately after use. This Yanagiba is the definitive choice for the professional or enthusiast who understands that when it comes to sashimi, the quality of the cut is everything. Learn More -
Minonokuni Ume 270mm Left-Handed Yanagi
Finally, a traditional Japanese slicing knife designed without compromise for the left-handed chef. The Minonokuni Ume Yanagiba is not merely a knife with a different handle; its blade is forged and ground with a true single-bevel on the left side. This proper, mirror-image geometry is the only way to achieve the straight, flawless cuts essential for perfect sashimi, eliminating the frustrating steering and tearing that occurs when a lefty is forced to use a right-handed slicer. The 270mm blade is a professional length, providing the reach needed to slice larger fillets of tuna, salmon, and other fish in one single, uninterrupted stroke—the hallmark of a master sushi chef. Forged from tough SK-4 High Carbon Steel, the blade is celebrated for its ability to take a razor-sharp edge and for its ease of sharpening, making maintenance straightforward. Like all traditional carbon steel knives, this Yanagiba requires simple care and will develop a beautiful, protective patina over time. It must be washed and dried by hand immediately after use. This is the authentic, correct tool for the left-handed user dedicated to mastering the art of sushi. Learn More -
Minonokuni Ume 270mm Yanagiba
The 270mm Ume Yanagi is a preferred length for breaking down tuna and for making clean cuts of larger portions without having to saw back and forth. Also used in some presentations where you have several slices of sashimi that are laid across the blade and then transferred to the serving dish. Excellent grind work on these knives.
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Mac Chef Series 10 in. (254mm) Granton Chef Knife
Unleash Efficiency: Mac Chef Series 10 in. (254mm) Granton Chef Knife Experience unparalleled power and precision with the Mac Chef Series 10-inch (254mm) Granton Chef Knife, designed for the demands of both professional kitchens and enthusiastic home chefs. This substantial all-purpose knife is your ultimate tool for every culinary task, from expertly mincing aromatics to effortlessly slicing large cuts of meat, dicing hearty vegetables, and tackling serious chopping. The defining feature of this exceptional knife is its Granton edge. The precisely crafted indentations along the blade's profile dramatically reduce surface friction by creating air pockets, actively preventing ingredients like sticky potatoes, soft cheeses, or delicate fish from adhering. This anti-stick capability ensures smoother, cleaner cuts and significantly speeds up your workflow, enhancing both efficiency and enjoyment in the kitchen. Built for durability and balance, the Mac Chef Series 10" Granton Chef Knife provides superior leverage and control, making it an indispensable asset for tackling large volumes and diverse ingredients with ease and confidence. Learn More$149.95 -
Minonokuni Take 330mm Yanagi
This is not merely a knife; it is the pinnacle of the slicer's art, a tool reserved for the chef who commands the sushi bar. The Minonokuni Take 330mm Yanagi is an instrument of breathtaking scale and singular purpose: to achieve the perfect, uninterrupted slice. Its extraordinary length is its defining feature, allowing you to draw the blade through the largest fillets of tuna, salmon, or yellowtail in one single, continuous pull—the ichi-hiki. This exacting technique is the secret to sashimi that is glossy, pristine, and texturally perfect, preserving the delicate flesh without the slightest hint of friction or tearing. The soul of this master's blade is its core of Aogami #2 (Blue Paper Steel), a legendary high-carbon steel prized for its otherworldly sharpness and exceptional edge retention. This premium steel ensures the long, willow-leaf blade remains impeccably sharp through the most demanding service. As a flagship of the "Take" (Bamboo) collection, this Yanagi represents the highest standards of performance and material purity. To wield the 330mm Yanagi is to embrace the final word in precision, transforming the act of slicing fish into a mesmerizing, fluid, and masterful performance. Learn More$300.00 -
Minonokuni Take 300mm Yanagiba
Minonokuni Také 300 mm (11.8 in) Yanagi slicer. The Yanagi is a one sided, hand forged, pure carbon steel slicer. This knife is ideal for slicing meats and fish with precision. This larger 300mm Yanagiba is typically used by the very experienced chef and can be used to extract fillets from larger fish.
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Minonokuni Take 270mm Left-Handed Yanagi
Také 270 mm (10.6 in) Left Handed Yanagi slicer. This knife coincides with the Japanese phrase “sashimi wo hiku” simply meaning to pull the knife through the fish, these Yanagiba knives are long and weighted so let the heavy blade glide through fish while the thin tapered tip can be used for more precise cuts.
Please note that this knife is intended for left handed use, if you are right handed we carry a right handed model also, found here. Learn about the Care and Maintenance of Carbon Steel Knives Learn More
