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Knives
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I.O. Shen 9.4 in (240mm) Chef Knife
The Professional’s Heavyweight: Precision Slicing with I.O. Shen’s Proprietary Triplex Technology In the high-pressure environment of a professional kitchen, your chef knife isn't just a tool—it is an extension of your hand. The I.O. Shen 9.4-inch (240mm) Chef Knife is engineered specifically for those who demand more from their cutlery. This isn't a standard stamped blade; it is a product of advanced metallurgical engineering designed to solve the age-old conflict between hardness and brittleness. At the heart of this knife is I.O. Shen's signature Triplex Steel Technology. By sandwiching an ultra-hard VG10 steel core (Rockwell 62°) between two layers of softer, more flexible stainless steel (Rockwell 10°), I.O. Shen has created a blade that holds a razor-sharp edge significantly longer than Western counterparts while maintaining the structural integrity to resist chipping. The 240mm length provides the necessary 'heft' and blade real estate for heavy-duty prep work—from breaking down large proteins to julienning dense root vegetables. Unlike the standard 8-inch (210mm) models, this 9.4-inch version offers increased blade depth. This provides critical knuckle clearance and a more substantial feel for chefs with larger hands, ensuring comfort during grueling double shifts. The weight distribution is meticulously calibrated to provide a 'rocking' motion that feels effortless, reducing wrist fatigue and increasing precision. Learn More$222.95 -
I.O. Shen 8 in (210 mm) Chef Knife
The I.O. Shen 8 in. (210mm) Gyuto is the all purpose knife in the I.O. Shen collection. This Gyuto has less camber or curve to the edge then most knives making it great for a cook who slices through their food rather then rocking and chopping. The flat edge on this Gyuto allows for more of the edge to make contact when sharpening on stones. Learn More$211.95 -
Miyabi Black 2-Piece Knife Set: 8-inch Chef’s and 3.5-inch Paring
Two Knives for Most of the Daily Work The Miyabi Black 2-Piece Knife Set pairs the series’ 8-inch chef’s knife with its 3.5-inch paring knife. Between them, the two cover most everyday prep: the chef’s knife handles board work from dicing to slicing, and the paring knife handles peeling, trimming and detail work in the hand. It is a practical starting point for cooks building a Miyabi Black collection.
Construction and Performance Ultra-hard core steel. Both knives share a fine-grained powder steel core that holds a keen edge through extended use. Ice-hardened blades. Sub-zero hardening stabilizes the steel for added hardness and corrosion resistance. Flower Damascus cladding. Stainless layers protect each hard core and give the pair a matched rippled pattern. Honbazuke edges. Each edge is hand-honed in three stages for clean cuts through dense vegetables and delicate fruit alike. D-shaped handles. The traditional Japanese profile gives a comfortable grip on both knives. Each handle’s grain and color are unique.
Building the Collection The natural additions to this pair are the Miyabi Black 9.5-inch Bread Knife for bread and the Miyabi Black 10-inch Tungsten Honing Rod for edge maintenance. Learn More -
Miyabi Artisan SG2 3-Piece Knife Set
The Pinnacle of Japanese Craftsmanship The Miyabi Artisan SG2 3-Piece Knife Set is not merely a collection of tools; it is an invitation to experience the peak of Japanese blade engineering. Each knife in this series is a testament to the Seki tradition, where ancient sword-making techniques meet modern, high-performance materials. At the heart of these blades lies the SG2 micro-carbide powder steel, a revolutionary alloy that allows for a staggering 63 Rockwell hardness. This translates to an edge that remains 'screamingly sharp' through months of heavy professional use, far outlasting traditional stainless steel. Form Meets Functional Art Beyond the edge, the Artisan series features a breathtaking Tsuchime finish. This hand-hammered texture is not just for aesthetics; the resulting indentations create tiny air pockets between the blade and the food, ensuring that even starchy vegetables like potatoes or sticky proteins slide off with ease. Each blade is subjected to the CRYODUR vacuum-tempering process, an ice-hardening technique that enhances the steel's structural integrity and corrosion resistance. Unrivaled Control and Comfort The experience is completed by the unique D-shaped handle, crafted from Cocobolo Rosewood PakkaWood. This moisture-resistant material provides the warmth of wood with the durability of a composite. Accented with a sophisticated mosaic pin and brass spacers, the handle is designed to nestle perfectly into the palm, reducing fatigue during extended prep sessions. Whether you are performing the delicate tasks of a paring knife or the heavy-duty work of an 8-inch chef's knife, this set provides the balance and precision required by the world's most demanding chefs. Learn More -
Miyabi Kaizen 3-Piece Knife Set: The Essential Japanese Culinary Trio
Precision Meets Artistry: Master Your Kitchen with Miyabi Kaizen Handcrafted in Seki, Japan, this core set combines the resilience of VG10 super steel with the breathtaking beauty of 65-layer Damascus floral patterns. In the world of professional cutlery, 'Kaizen' isn't just a name—it's a commitment to continuous improvement. The Miyabi Kaizen 3-Piece Knife Set represents the pinnacle of this philosophy, offering a transformative cutting experience that turns routine meal prep into a meditative art form. Each blade is constructed with a VG10 super steel core, protected by 64 layers of stunning flower Damascus. Unlike mass-produced western knives, these blades are hand-honed using the traditional Honbazuke method to a staggering 9.5 to 12-degree angle. This ensures a 'scalpel-like' sharpness that glides through proteins and vegetables without bruising delicate fibers. Effortless Slicing: The VG10 core reaches a 60 Rockwell hardness, maintaining its edge significantly longer than standard stainless steel. Artisan Aesthetics: The 65-layer Flower Damascus pattern isn't just for show; it creates air pockets that reduce food drag. Ergonomic Control: The traditional Japanese D-shaped handle, made from black linen Micarta, provides a comfortable, slip-resistant grip for hours of fatigue-free use. Surgical Precision: Every blade is hand-honed to a 9.5-12 degree edge for unmatched accuracy. Heritage Quality: Authentically crafted in Seki, Japan, the historical capital of Japanese sword-making. Learn More -
Miyabi Birchwood SG2 2 Piece Chef's & Paring Knife Set
The Miyabi Birchwood SG2 (5000MCD) series represents the pinnacle of Japanese blade-smithing. This 2-piece set provides the two most essential tools for any kitchen: the workhorse 8-inch Gyutoh (Chef's Knife) for effortless slicing and dicing, and the 3.5-inch Paring Knife for intricate detail work. At the heart of each blade is a core of SG2 micro-carbide powder steel, protected by 100 layers of two different steels, creating a stunning "Flower Damascus" pattern. Hand-honed in Seki, Japan, using the traditional 3-step Honbazuke process, these blades feature a scalpel-like 9.5° to 12° edge. Key Features: Exotic Karelian Birch Handles: Each knife is finished with a traditional D-shaped handle made from Karelian (Masur) Birch—a rare wood so prized for its unique rippling grain that it was the only wood ever used in a Fabergé egg. The result is a set that is as much a gallery piece as it is a high-performance culinary instrument. SG2 Micro-Carbide Core: One of the world’s hardest steels (63 Rockwell), ensuring an edge that stays sharp significantly longer than standard stainless steel. 101-Layer Flower Damascus: A breathtaking aesthetic that also provides exceptional durability and prevents food from sticking to the blade. CRYODUR® Ice-Hardened: The blades undergo a signature -196°C ice-hardening process to maximize corrosion resistance and edge retention. Traditional D-Shape Handle: Ergonomically designed to reduce hand fatigue during long prep sessions, accented with a mosaic pin and decorative end cap. Handcrafted in Seki, Japan: Produced by master artisans in the historic capital of Japanese sword-making. 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 -
Masahiro TX-101 6.9-inch (175mm) Chinese Cleaver
Masahiro TX-101 Chinese Cleaver The Masahiro TX-101 is a thin, broad-bladed Chinese cleaver for cooks who do most of their cutting with one knife. Like the traditional Chinese chef’s knife, it slices, dices, minces and juliennes vegetables and boneless meat, and its wide blade doubles as a scoop for carrying food from board to pan. At this size, the TX-101 is light and nimble enough for cooks new to the cleaver form. Features Stainless-clad carbon steel: The core is MV85 carbon steel, which takes a keen edge, holds it well and is easy to resharpen on waterstones. The core is laminated between layers of SUS410 stainless steel, so only the exposed edge requires the care of a carbon knife. Double-bevel edge: The edge is ground evenly on both sides, so it cuts straight and suits right- and left-handed cooks alike. Slightly curved edge: A gentle curve allows a light rocking motion for mincing herbs and garlic, while the long flat section handles push cuts. Rosewood handle: The handle provides a secure grip and a traditional appearance. Choosing a Cleaver The larger Masahiro TX-104 210mm Chinese Cleaver offers more length and weight for high-volume vegetable work. The TX-101 is a slicing cleaver, not a bone cleaver; its thin blade is not intended for chopping through bone. Learn More -
Masahiro TX-104 8.25-inch (210mm) Chinese Cleaver
Masahiro TX-104 Chinese Cleaver The Masahiro TX-104 is a full-size Chinese cleaver for cooks who prepare large quantities of vegetables and boneless proteins. Its long, tall blade slices, dices, minces and juliennes with long, efficient strokes, and its broad face carries a full board of prepared ingredients to the pan in one motion. Features Stainless-clad carbon steel: The high-carbon steel core takes a keen edge, holds it well and is easy to resharpen on waterstones. Stainless steel cladding covers the faces of the blade, so only the exposed edge requires the care of a carbon knife. Double-bevel edge: The edge is ground evenly on both sides, so it cuts straight and suits right- and left-handed cooks alike. Slightly curved edge: A gentle curve allows a light rocking motion for mincing herbs and aromatics, while the long flat section handles push cuts. Balanced weight: The added mass of the larger blade carries the knife through dense vegetables such as cabbage and winter squash flesh with less effort. Choosing a Cleaver The smaller, lighter Masahiro TX-101 Chinese Cleaver suits smaller hands and cooks new to the cleaver form. The TX-104 is a slicing cleaver, not a bone cleaver; its thin blade is not intended for chopping through bone. Learn More$95.00 -
I.O. Shen 20th Anniversary 8 in. Bunka Chef Knife
To mark its 20th anniversary, I.O. Shen has released a new knife that merges design features from the Japanese Gyuto and Bunka knives. A key feature of the blade is its clip-point. This design involves the front section of the spine being shaped with a straight cut, which repositions the tip. This lower tip position allows for detailed and precise work without needing to raise the handle to a high angle. The clip-point is designed to offer greater control for such tip work where you may be using a tip-down pull stroke, or simply doing fine work like mincing shallots. The blade features a cambered edge towards the front, for rocking motion cuts, and a generous flat section of the blade toward the heel for tap-chop and push cuts. This hybrid knife seeks to combine the versatility of two popular Japanese knife types. The proprietary Erdon steel is tempered to a 62 Rockwell hardness and is clad in soft jacket steel of the same material. Exceptional edge retention and durability with an ebonite handle that is waterproof as well as heat and chemical resistant. The beautiful silver scrimshaw design is constructed of steel that is welded to the tang of this blade. It's not just painted on. Learn More$219.95
