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Knives
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Zwilling Four Star 5.5-Inch Prep Knife (1001609)
The knife you reach for when a paring knife is too small and a chef’s knife feels like overkill. The Zwilling Four Star 5.5" Prep Knife is a compact, highly versatile knife designed to handle the majority of everyday prep tasks with more control than a full-size chef’s knife. Often described as a “mini-chef,” it combines the maneuverability of a utility knife with the board performance of a larger blade. Unlike a traditional utility knife, which is narrow and optimized for in-hand work, this prep knife features a deeper blade profile and a gentle curve along the edge. This added height provides knuckle clearance for cutting on a board, while the curved edge allows for a smooth rocking motion when chopping herbs, shallots, and small vegetables. The 5.5" length strikes a balance between precision and efficiency. It’s compact enough for trimming and detail work, yet long enough to handle slicing, chopping, and general prep without constantly switching knives. Forged in Solingen, Germany from Zwilling’s proprietary 1.4116 (X50CrMoV15) high-carbon stainless steel, the blade is built for durability and consistent performance. The SIGMAFORGE® construction and FRIODUR® ice-hardening process (57 HRC) improve edge retention and toughness, allowing the knife to maintain sharpness through repeated use on a cutting board. The full bolster provides balance and stability, giving the knife the feel of a larger forged blade in a more agile format. The seamless Four Star handle is molded for comfort and hygiene, eliminating gaps where food debris can collect and providing a secure grip during extended prep sessions. Whether you’re chopping vegetables, slicing fruit, or handling everyday prep, this knife is designed to be the one you reach for most often.
Who This Is For Home cooks looking for a versatile, everyday prep knife Anyone who finds a chef’s knife too large for detailed work Users who want one knife that can handle both board work and in-hand tasks Not ideal for: Breaking down large cuts of meat Heavy-duty chopping or splitting tasks Learn More$109.95 -
Miyabi Artisan Utility Knife
Miyabi's 5" Artisan utility knife is a workhorse knife in the kitchen for precision work in-hand or on the cutting board. With a straight blade, this versatile knife is ideal for cutting up fruit, mincing garlic, and thinly slicing meat or poultry. This knife is ideal for cooks in a kitchen who preform a lot of prep work before a shift, the powdered steel has incredibly edge retention and responds to whetstones very well. The bolster and spine are also smoothed so their is no comfort lost with this knife, even if you use a choke grip to cut. MIYABI celebrates Japanese craftsmanship with Artisan. Using traditional methods and innovative techniques, these knives merge the past and present into an exceptional knife collection. The potent core of SG2 micro-carbide powder steel is layered in a stunning Tsuchime finish. This exquisite, hand-hammered effect helps prevent food from sticking. The CRYODUR® blades feature exceptional sharpness and durability thanks to their innovative, ice-hardening treatment. Each knife features a hand-honed blade finished with a true katana edge, a homage to the samurai swords made in Seki centuries ago. Crafted with special Cocobolo Rosewood Pakkawood, the handles mirror the beauty of the blade. Sophisticated details include brass and red spacers, a mosaic pin and a stainless-steel end cap. The attractive D-shaped handle is designed to nestle comfortably in your hand for tireless cutting. Learn More$174.95 -
Miyabi Artisan 4-Piece Steak Knife Set
Elevate the Art of the Meal with Unrivaled Japanese Precision Most steak knives tear through fine proteins, destroying the texture and flavor of a perfectly cooked filet or chop. The Miyabi Artisan 4-Piece Steak Knife Set is engineered to change that. By applying the same rigorous standards used for professional chef knives to the dining table, Miyabi has created a set that doesn't just cut—it glides. The Apex of Metallurgy: SG2 Micro-Carbide Steel At the heart of every blade lies a potent core of SG2 (MC63) micro-carbide powder steel. With a remarkable 63 Rockwell hardness, these knives offer edge retention that lasts generations. Unlike standard stainless steel, this advanced alloy allows for a scalpel-like sharpness that remains crisp through thousands of meals. The blade is encased in a stunning Tsuchime (hand-hammered) finish, which creates tiny air pockets to prevent suction, ensuring that even the thickest cuts of Wagyu or bone-in ribeye release instantly from the blade. Samurai Heritage in Every Detail Each knife is a tribute to the sword-making legacy of Seki, Japan. The blades undergo a specialized CRYODUR ice-hardening process, which optimizes the steel's molecular structure for maximum durability and corrosion resistance. The edge is finished using the traditional three-step Honbazuke method, resulting in a 9.5-12° angle that provides a level of precision rarely seen in table cutlery. The aesthetic is completed with a D-shaped Cocobolo Rosewood Pakkawood handle, accented by a mosaic pin and sophisticated brass and red spacers—a visual masterpiece that feels as good as it looks. Learn More$629.95 -
Miyabi Birchwood 4-pc Steak Knife Set
The World's Finest Steak Knife: Where SG2 Micro-Carbide Meets 101-Layer Damascus Stop tearing your filet mignon with serrated steel. Experience the 'scalpel-like' precision of handcrafted Japanese blades designed to glide through protein without resistance. The Miyabi Birchwood 4-pc Steak Knife Set is not merely cutlery; it is an investment in the sensory experience of a meal. While most steak knives rely on aggressive serrations that saw through meat fibers—effectively squeezing out the juices before you take a bite—the Miyabi Birchwood uses a straight, Honbazuke-honed edge. This edge is so sharp it parts the fibers of a steak or pork chop like a surgeon's tool, preserving the internal juices and the integrity of the cut. At the heart of each blade lies a core of SG2 micro-carbide powder steel. With a Rockwell hardness of 63, this is among the hardest steels used in kitchen cutlery. This hardness is critical because steak knives are unique: they must maintain their edge while constantly coming into contact with ceramic and porcelain plates. The SG2 core is enveloped in 101 layers of a stunning Flower Damascus pattern, providing both structural support and a visual aesthetic that is unmatched in high-end dining. The ergonomics are defined by the Karelian (Masur) Birch handle. This rare, stabilized wood—the same material famously used in Fabergé eggs—offers a warm, organic grip that balances the blade's weight perfectly. Each handle is finished with a traditional D-shape, accented by a mosaic pin, red spacers, and an engraved end cap. Whether you are a professional chef seeking to impress V.I.P. guests or a home connoisseur who demands the absolute best, this set transforms every dinner into an event of precision and beauty. Learn More$799.95 -
Zwilling Pro 5.5 in. Flexible Boning Knife
Navigate the Art of Butchery with a Surgeon's Touch: The Zwilling Pro 5.5" Flexible Boning Knife This is the artist's blade, the specialist's tool for the most intricate work. The Zwilling Pro 5.5-inch Flexible Boning Knife is engineered for one purpose: to give you the ultimate control when separating meat from bone. Its remarkably flexible blade is designed to bend and contour, tracing the natural curves of poultry, fish, and ribs with an intimacy that a rigid knife could never achieve. It transforms butchery from a chore into a craft, allowing you to minimize waste and achieve pristine, professional-quality cuts. The blade’s needle-like tip makes precise, piercing cuts to get you started, while its inherent flex allows you to glide effortlessly around joints and under silverskin. This surgical agility is backed by Zwilling’s formidable technology. The blade is forged from a single piece of proprietary German steel and undergoes the FRIODUR ice-hardening process, ensuring the delicate, flexible blade has the underlying strength and edge retention to perform flawlessly. Anchored by the signature tapered bolster, your hand finds a natural, secure grip, giving you the confidence to perform the most demanding butchery tasks with grace and precision. Learn More$129.95 -
Zwilling Pro 5.5 in. Hollow Edge Rocking Santoku
The Agile Hybrid for Precision Work: The Zwilling Pro 5.5" HE Rocking Santoku This is the ultimate specialist for intricate prep work, blending Japanese design with German ergonomics in a nimble, compact form. The Zwilling Pro 5.5" Rocking Santoku is engineered for the cook who needs a versatile, non-stick tool for smaller tasks, from mincing garlic and shallots to creating paper-thin slices of vegetables. Its hybrid design offers two key advantages. First, the blade profile combines the wide body of a Santoku with the curved belly of a classic chef's knife, allowing for the comfortable, rhythmic rocking motion familiar to Western cooks. Second, the hollow edge (HE) features indentations along the blade that create small air pockets during slicing. This acts as a non-stick barrier, significantly reducing friction and preventing starchy foods like potatoes from clinging to the blade. This functionality is built upon the Pro series' foundation of excellence: a single piece of SIGMAFORGE steel, ice-hardened with the FRIODUR process for lasting sharpness, and guided by the tapered bolster for a supremely comfortable and controlled grip. Learn More$129.95 -
Miyabi Kaizen 6 in. Utility Knife
The Miyabi Kaizen 6 in. (150mm) Utility Knife is the perfect tool to use when your paring knife is too short and your chef knife is just too big. Use this utility knife when cutting or slicing medium sized fruits and vegetables. The blade has a beautiful flower Damascus pattern, with a VG10 core. The Micarta handle is complimented by a mosaic accent and red spacers, which is then finished off with a metal end cap. Kaizen - Japanese for "improvement" or "change for the better." This line of knives combines the best hardening technology with the artistry of traditional Japanese craftsmanship. The resilient core of VG10 super steel is protected by a stunning 64-layer flower Damascus pattern.The Crydour blades feature exceptional sharpness and durability thanks to their innovative, ice-hardening treatment. Then, artisans hand-hone the blades with the historic Honbazuke method. This attention to detail translates into precision cutting for Miyabi Kaizen users. The blade is balanced by a refined D-shaped handle made of black linen Micarta. With a wood-like texture, the comfortable handle won't slip from your hand and acts as a moisture repellent. Handcrafted in Seki, Japan. Learn More$169.95 -
Wusthof Ikon African Blackwood 6 in. Utility Knife
Wusthof Ikon African Blackwood 6 in. Utility Knife comes in handy when your paring knife is too short and your chef knife is just too big. Use this utility knife when cutting or slicing medium sized fruits and vegetables. Learn More$229.95 -
Miyabi Birchwood 5.5 in. Prep Knife
Miyabi Birchwood 5.5 in. (140mm) Prep Knife is an alternative to a normal utility knife or petty knife. This has a wider blade at the heel, making it easier to use on the cutting board with more knuckle clearance. This 5.5-inch prep knife features a slightly curved blade, perfect for rocking cuts on a cutting board and for precision prep work in-hand. It’s perfect for chopping herbs, slicing meat, and dicing vegetables. Handcrafted in Seki, Japan, top-of-the-line MIYABI Birchwood is a work of culinary art. Both blade and handle are crafted from the most precious materials, which shape their striking appearance. More than meets the eye, the potent core of SG2 micro-carbide powder steel is protected by a stunning 100-layer flower Damascus pattern. MIYABI’s innovative, CRYODUR® ice-hardening process locks in the blade’s long-lasting sharpness. The scalpel-like blade is complemented by an equally striking and comfortable Karelian (Masur) Birch handle. A prized material for knife handles, Karelian Birch is also the only wood ever used in a Fabergé egg. Exquisite and ergonomic, MIYABI Birchwood knives feel as good as they look. Learn More$244.95 -
Miyabi Black Prep Knife 5.25-inch
A Rare Anomaly in Metallurgy: Extreme 67 HRC Hardness Without the Brittleness In the world of professional cutlery, a Rockwell hardness of 67 typically signals a blade that is as fragile as it is sharp. The Miyabi Black 5.25-inch Prep Knife is the exception to that rule. Constructed from MCD67 micro-carbide powdered steel (often associated with ZDP-189), this blade is an exceptional anomaly: it is incredibly hard and holds a surgical edge through massive volumes of produce, yet it remains durable enough for the rigors of a professional station. This isn't just a knife; it is a specialized instrument designed for chefs who demand zero compromise between edge retention and structural integrity. Handcrafted in the historic center of Seki, Japan, the blade undergoes a sophisticated ice-hardening process that optimizes the crystalline structure of the steel. This results in a knife that can maintain its 9.5 to 12-degree Honbazuke-honed edge long after other professional knives have required the stones. The 5.25-inch length is the 'Goldilocks' of the kitchen—offering more knuckle clearance than a standard paring knife but more agility than a full-sized chef's knife. Whether you are butterflying chicken breasts, deveining shrimp, or performing high-volume mirepoix prep, the wide blade profile ensures your hand stays clear of the cutting board. The aesthetic is equally formidable, featuring a 133-layer floral Damascus pattern that is unique to every single blade. The handle, crafted from stunning Black Ash (referenced as Big Leaf Maple Burl in specific iterations), is shaped in the traditional Japanese 'D' profile. This provides an intuitive, ergonomic grip that reduces fatigue during ten-hour shifts. The Miyabi Black isn't just about status; it's about the technical superiority of a tool that stays sharp through the weeds. Learn More$304.95
