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Knives
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Kikuichi Carbon Elite 5.9 in. (150mm) Honesuki
Kikuichi Carbon Elite 5.9" (150mm) Honesuki: Nimble Control for Demanding Prep. Master detailed meat preparation with the Kikuichi Carbon Elite 5.9-inch (150mm) Honesuki. This agile knife, a compact version of the renowned Kikuichi Garasuki, is specifically designed for the precise task of de-boning poultry. Its sturdy yet maneuverable blade provides exceptional control, allowing you to expertly navigate joints and separate meat cleanly. Beyond poultry, its robust design makes it an invaluable tool for a variety of other intricate butcher duties, making challenging tasks feel effortless. Learn More$154.95 -
Minonokuni Homura 210mm Ao-Ko Wa-Gyuto
The Minonokuni Homura 210mm Gyuto is a beautiful, hand-crafted artisan knife. This knife has an Ao-Ko, Blue, Carbon steel core that has been sandwiched in Stainless Steel for rust resistance and ease of care. Hand-hammered and forged in the traditional sword-making methods this is a true craftsman work of art. Learn More$330.00 -
Minonokuni Homura 240mm Ao-Ko Wa-Gyuto
The Minonokuni Homura 240mm Ao-Ko Wa-Gyuto is a meticulously handcrafted Japanese chef’s knife built for exceptional sharpness, balance, and everyday reliability. At its core is Blue Steel (Ao-Ko), renowned for taking a razor edge and holding it through extensive prep work. To make maintenance easier, the blade is jacketed in stainless steel, reducing the risk of rust while still delivering the cutting performance of high-carbon steel. Its traditional wa-handle pairs warm Sandalwood with a dense, durable Blackwood ferrule, offering a comfortable, secure grip and a refined aesthetic. The 240mm profile provides excellent versatility—ideal for slicing, chopping, dicing, and precision cuts across proteins and vegetables. Combining artisanal forging with user-friendly design, the Homura Ao-Ko Wa-Gyuto is a standout tool for both professional chefs and serious home cooks seeking tradition, performance, and ease of care. Learn More -
Minonokuni Homura 170mm Ao-Ko Santoku
Unleash your culinary potential with the Minonokuni Homura 170mm Santoku, a masterpiece of form and function forged in the heart of Japan's legendary knife-making tradition. The name "Homura," meaning flame, perfectly captures the fiery spirit and passion invested in each blade, creating a tool that is as beautiful as it is powerful. This is more than just a kitchen knife; it's an extension of the chef's hand, designed for those who appreciate precision, quality, and the art of cooking. Learn More$230.00 -
Minonokuni Homura 170mm Ao-Ko Nakiri
The Minonokuni Homura 170 mm (6.9 inch) nakiri construction consists of a matte stainless steel jacket welded to a core of Blue 2 carbon steel. This leaves only the exposed edge requiring the special care needed for carbon steel and creates a beautiful two-tone design as the exposed carbon steel develops a patina. Should the stainless steel become scratched or marred over time, it is easily restored using fine 0000 steel wool or synthetic pad. The blade is sharpened 50/50 and the oval sandalwood handle and blackwood ferrule are suitable for either left or right handed users. Primarily used as an all-purpose vegetable knife, the nakiri is a more durable version of an usuba due to the double grind. Learn More -
Minonokuni Homura Blue/Stainless 150mm Petty
Minonokuni Homura Blue/Stainless 150mm Petty Learn More -
Made In Japanese Damascus Steel 2-Piece Knife Set
Bring Japanese craftsmanship and professional performance to your kitchen with the Made In Japanese Damascus Steel 2-Piece Knife Set. Crafted in Seki, Japan—a city with more than 800 years of knife-making tradition—each knife combines a VG-10 stainless steel core with 66 layers of Damascus steel. The layered construction creates a distinctive wave pattern, making every blade unique. The set includes two versatile Japanese knives designed to handle a wide range of kitchen tasks. The thin, lightweight Gyuto serves as an all-purpose chef's knife, making it ideal for preparing fish, meat, and produce. The 6.6-inch Nakiri features a tall, rectangular blade and double-bevel edge that's particularly well suited for chopping, mincing, and slicing vegetables. Full-tang construction provides excellent balance and control, while the hand-finished polymer handles are comfortable to hold and resistant to both slipping and staining. With a Rockwell hardness of 58+, these knives are designed to deliver a reliably sharp, durable edge. Learn More -
Made In Japanese Damascus Steel 3-Piece Knife Set
Bring Japanese craftsmanship and professional performance to your kitchen with the Made In Japanese Damascus Steel 3-Piece Knife Set. Crafted in Seki, Japan—a city with more than 800 years of knife-making tradition—each knife combines a VG-10 stainless steel core with 66 layers of Damascus steel. The layered construction creates a distinctive wave pattern, making every blade unique. The set includes three versatile Japanese knives designed to handle a wide range of kitchen tasks. The thin, lightweight Gyuto serves as an all-purpose chef's knife, making it ideal for preparing fish, meat, and produce. The 6.6-inch Nakiri features a tall, rectangular blade and double-bevel edge that's particularly well suited for chopping, mincing, and slicing vegetables. The 6.6-inch Santoku combines a tall blade with a rounded nose for versatile preparation of meat, fish, and vegetables. Full-tang construction provides excellent balance and control, while the hand-finished polymer handles are comfortable to hold and resistant to both slipping and staining. With a Rockwell hardness of 58+, these knives are designed to deliver a reliably sharp, durable edge. Learn More -
Made In 6.6" Japanese Damascus Steel Nakiri
A precision vegetable knife designed for faster, cleaner prep with minimal effort. The Made In Japanese Damascus Nakiri is built for cooks who want maximum efficiency when working with vegetables. Forged in Seki, Japan, it features a 6.6-inch rectangular blade with a flat cutting edge designed for clean, vertical push-cuts. This allows the full length of the blade to contact the board, producing uniform slices without the rocking motion required by a traditional chef’s knife. From finely slicing onions and herbs to breaking down dense vegetables like carrots, cabbage, and potatoes, the Nakiri delivers consistent results with less effort and greater control. At its core is VG-10 stainless steel, clad in 66 layers of Damascus for a total of 67 layers. Hardened to 60–61 HRC, the blade holds a sharp edge significantly longer than standard stainless steel while maintaining the toughness needed for daily use. The thin blade geometry moves easily through ingredients, while the Damascus finish helps reduce sticking during repetitive prep. A full-tang construction provides balance and stability, and the moisture-resistant polymer handle is shaped for a secure, comfortable grip during extended use. Best For Frequent vegetable prep where clean, consistent cuts matter Cooks who prefer a straight up-and-down motion instead of rocking Anyone looking to complement a chef’s knife with a dedicated produce blade Making prep faster, more controlled, and less repetitive Learn More$199.00 -
Made In 7-Inch Japanese Damascus Steel Santoku
A versatile, easy-to-control knife designed for faster everyday prep. The Made In Japanese Damascus Santoku is built for cooks who want a lighter, more agile alternative to a traditional chef’s knife. Forged in Seki, Japan, it features a 6.6-inch blade with a flat edge and rounded tip—ideal for slicing, dicing, and chopping vegetables, proteins, and herbs. Santoku translates to “Three Virtues,” referring to its ability to handle meat, fish, and vegetables with equal ease. The flat edge allows for full contact with the cutting board, making it especially effective for clean, efficient push-cuts without the need for rocking. Compared to heavier Western knives, the Santoku is thinner and more responsive, allowing it to move through ingredients with less resistance. The shorter length also makes it easier to control during repetitive prep and more detailed work. At its core is VG-10 stainless steel, clad in 66 layers of Damascus for a total of 67 layers. Hardened to 60–62 HRC, the blade holds a sharp edge significantly longer than standard stainless steel while maintaining the durability needed for daily use. The thin blade geometry improves cutting performance and helps reduce sticking during slicing. A full-tang construction provides balance and stability, while the moisture-resistant handle is shaped for a secure, comfortable grip. This is a true all-purpose knife—designed to handle a wide range of kitchen tasks while feeling lighter and more approachable than a full-size chef’s knife.
Best For Everyday cooking where versatility and control matter Cooks who prefer a shorter, easier-to-handle knife Prep that includes vegetables, proteins, and herbs Anyone who finds a chef’s knife too large or heavy Learn More$199.00
