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Knives
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Messermeister Suncraft Kawashima Elegancia 200mm Chef Knife
The Kawashima Elegancia 200mm Chef Knife is a beautifully designed gyuto kiritsuke amalgam. This is a true work-horse that will hold up to long hours of heavy use without honing. This knife has a tall blade with a gently sloped camber which creates great knuckle clearance and a smooth rocking motion. Uniquely shaped pakkawood handles curve into the palm which maximizes comfort and reduces arm tension; this knife can be used for hours without fatigue. Manufactured by Suncraft blacksmith Shoichi Kawashima in partnership with Messermeister, these knives offer the best of Japan and Germany - Japanese precision and German durability. This is not a knife that you need to baby. This is a tough blade designed for long hours of heavy use; this is a great choice for a serious line cook or working chef. Learn More$299.95 -
Messermeister Suncraft Kawashima Elegancia 250mm Slicer
Command the culinary landscape with the formidable Messermeister Suncraft Kawashima Elegancia 250mm Slicer, a blade of exceptional design and profound utility, meticulously hand-forged in the revered blade-smithing heartland of Seki City, Japan. This magnificent instrument transcends the confines of the kitchen, proving itself an indispensable partner whether you're elegantly slicing a holiday roast, meticulously fabricating fish shoreside, or expertly carving by the grill. Its unique wide-bodied and subtly curved profile distinguishes it, offering a harmonious blend of power and finesse for an unparalleled slicing experience. Learn More$279.95 -
Messermeister Suncraft Kawashima 6.5 in. Nakiri
Embark on a transformative journey into the art of vegetable preparation with the Messermeister Suncraft Kawashima 6.5-inch Nakiri. A magnificent collaboration between the esteemed Messermeister and the master artisans of Suncraft, this knife is meticulously forged in the legendary blade-smithing heartland of Seki City, Japan. It stands as an exceptional value proposition for a blade of such caliber, offering a specialized design crafted to elevate every slice, dice, and chop of your fresh produce into an experience of effortless precision and sheer joy. Learn More$299.95 -
Kikuichi Carbon Elite 7-Piece Knife Block Set
Kikuichi Carbon Elite 7-Piece Knife Block Set The Kikuichi Carbon Elite 7-Piece Knife Block Set equips a kitchen with a complete range of carbon steel knives, from detail work to long slicing, along with the block to store them and the rod to maintain them. It suits experienced home cooks and professionals who want the sharpness and easy resharpening of carbon steel across every task, with matching handles and balance throughout. The Knives 120mm Parer: Peeling, trimming and detail work in the hand or on the board. 150mm Honesuki: A Japanese boning knife for breaking down poultry and separating meat at the joints. 180mm Santoku: A compact all-purpose knife for slicing, dicing and mincing vegetables, fish and boneless meat. 210mm Gyuto: The Japanese chef’s knife and the workhorse of the set, with a thin profile that moves through dense vegetables without wedging. 240mm Sujihiki: A long, narrow slicer for carving roasts and portioning fish in a single stroke. Why Carbon Elite Every knife in the set is made from SK-4 high-carbon steel, a single steel throughout rather than a clad blade. SK-4 takes a keen edge and is easy to restore on a waterstone, which makes the set a practical introduction to carbon steel for cooks who sharpen their own knives. The included Kikuichi 10.5-inch Ceramic Honing Rod realigns the edges between sharpenings, and the Kikuichi 6-Slot Knife Block keeps the edges protected, with one slot free for an additional knife such as the Carbon Elite 150mm Petty. Learn More -
Kikuichi Carbon Elite 3-Piece Professional Starter Set
Kikuichi Carbon Elite 3-Piece Professional Starter Set The Kikuichi Carbon Elite 3-Piece Professional Starter Set gives culinary students and working cooks a carbon steel chef’s knife, the honing steel to maintain it and a bag to carry it, chosen to work together from the first day. It is a practical first step into carbon steel for cooks who want a sharper, more easily restored edge than a typical stainless knife provides. What Each Piece Does Kikuichi Carbon Elite 210mm Gyuto: The Japanese chef’s knife handles most prep on the station, from dicing vegetables to trimming and slicing proteins. Its SK-4 high-carbon steel takes a keen edge and is easy to restore on a waterstone, and its thin profile moves through dense produce without wedging. F. Dick EuroCut 12-inch Round Regular Cut Steel: A few light strokes before and during service realign the edge as it rolls with use, so the gyuto cuts cleanly for longer between sharpenings. Knife Merchant 8-Slot Knife Bag: Separate slots keep the edges from contacting one another in transit, with room to add knives as the kit grows. Building the Kit A parer is the most common second knife. The Kikuichi Carbon Elite 120mm Parer and the Carbon Elite 150mm Petty match the gyuto in steel and handle. For a complete collection, see the Kikuichi Carbon Elite 7-Piece Knife Block Set. Learn More -
Kikuichi White Carbon 8.25 in. (210mm) Gyuto Kiritsuke
Hand forged in Sakai, Japan, the Kikuichi White Steel 210mm Gyuto Kiritsuke combines traditional craftsmanship with exceptional cutting performance. Crafted by the renowned Kokajikai knife makers, this distinctive blade features a striking kiritsuke-style tip that offers enhanced precision for detailed slicing and push-cutting tasks while maintaining the versatility of a gyuto chef's knife. The three-layer carbon steel construction showcases a White #2 Carbon Steel core, prized by professional chefs and knife enthusiasts for its incredible sharpness, ease of sharpening, and outstanding edge retention. Forged and finished entirely by hand, each knife exhibits exceptional blade geometry that glides effortlessly through vegetables, proteins, and herbs. Complementing the blade is a traditional Japanese magnolia wood wa-handle fitted with a genuine water buffalo horn ferrule, providing a lightweight, well-balanced feel and comfortable control during extended prep sessions. Each knife is hand engraved with the iconic Kikuichi chrysanthemum logo and includes a fitted wooden saya for safe storage and transport. Blade Length: 210mm (8.25 in.)
Core Steel: White #2 Carbon Steel
Outer Layers: SK Carbon Steel
Construction: 3-Layer Hand Forged
Hardness: HRC 61-62
Bevel: Double Bevel (50:50)
Handle: Japanese Magnolia Wood Wa Handle with Water Buffalo Horn Ferrule
Includes: Wooden Saya Learn More$479.95 -
Kikuichi White Carbon 9.4 in. (240mm) Yanagi Kiritsuke
Hand forged in Japan using traditional Kasumi knife-making techniques, the Kikuichi White Carbon 240mm Yanagi Kiritsuke is a specialized slicing knife designed for exceptional precision and clean, effortless cuts. Combining the elegant profile of a yanagiba with the distinctive kiritsuke tip, this knife excels at preparing sashimi, sushi, and other delicate proteins where presentation is paramount. The blade is crafted using a traditional hagane/shingane construction, where White Carbon Steel is forge-welded to a softer steel backing. This time-honored method creates an incredibly sharp cutting edge while providing the support and durability needed for daily use. White Carbon Steel is highly regarded for its ability to take an exceptionally fine edge and for its ease of sharpening, making it a favorite among professional chefs and serious knife enthusiasts. Unlike double-bevel Western-style knives, this Yanagi Kiritsuke features a traditional single-bevel edge designed for right-handed users, allowing for remarkably precise cuts and superior food release. The blade is paired with a classic Japanese ho wood handle accented by a genuine black buffalo horn ferrule for a lightweight, comfortable feel and excellent balance. Each knife includes a fitted wooden saya for safe storage and protection when not in use. Learn More$440.00 -
Mercer White 6'' Boning Knife
The Mercer Millennia 6-inch Stiff Boning Knife (M18100) is built for the physical realities of a professional butcher block. When handling cold, wet protein, the most critical factor is the interface between your hand and the tool. The white polypropylene handle features a pronounced finger guard and a textured surface that maintains its 'tacky' feel even when covered in fats or moisture. In our testing, the stiff blade profile provides the necessary resistance for navigating around hip joints and removing silver skin without the blade deflection common in flexible alternatives. The blade is forged from high-carbon Japanese steel, specifically selected for its ability to take a screaming-sharp edge quickly with a standard ceramic rod or steel. Unlike high-HRC boutique knives that are prone to chipping on bone contact, this steel is tempered for toughness, allowing it to withstand the occasional knock against a cutting table or bone without catastrophic failure. The 6-inch length is the industry standard for versatility, providing enough reach for deep primal cuts while remaining nimble enough for detail work around the ribs. This is a utilitarian tool designed for eight-hour shifts, offering a neutral balance that reduces wrist fatigue during repetitive slicing motions. Learn More$12.35 -
Mercer White 8'' Chef's Knife
The Essential High-Volume Workhorse for Professional Kitchens In the heat of a professional line or during a four-hour prep shift, you need a blade that prioritizes utility over vanity. The Mercer White 8" Chef's Knife (M18110) is purpose-built for the high-impact 'dirty work' of a commercial kitchen. When you are breaking down large crates of produce or dicing through heavy proteins, the physical feedback of this blade is remarkably stable. The 8-inch length provides the necessary leverage for heavy-duty tasks, while the lightweight construction prevents the wrist fatigue common with heavier German-style forged blades. The tactile experience is defined by the hollow-ground edge. Unlike a standard V-edge, these small indentations create air pockets that significantly reduce suction and friction. When slicing through starchy potatoes or wet onions, the food releases cleanly from the blade face, allowing for a faster, more rhythmic rocking motion. This is not a delicate showpiece; it is a high-carbon tool designed to be sharpened quickly on a stone and returned to the line immediately. The handle is where the Mercer White series excels in safety. The textured polypropylene provides a secure, non-slip grip even when hands are wet or covered in flour. The integrated finger guard protects against slips during high-speed chopping. As an NSF-certified tool, it meets the strict sanitation requirements of health inspectors, ensuring the handle-to-blade seal remains impervious to bacteria buildup. This is the definitive choice for culinary students and executive chefs who need a reliable blade that can withstand the abuse of a shared kitchen environment. Learn More$18.05 -
Mercer Genesis 6 in. Stiff Boning Knife
Engineered for Resistance: The Definitive Tool for Heavy Butchery When navigating the joints of a heavy primal cut or breaking down high-volume poultry, blade 'chatter' or unintended flexing is the primary cause of both fatigue and safety risks. The Mercer Genesis 6-inch Stiff Boning Knife is purpose-built to eliminate this variance. Unlike flexible fillet knives that contour to soft fish, this stiff-profile blade provides the rigid leverage required to de-bone beef, pork, and thick-skinned game without the steel bowing under pressure. Hands-on testing reveals the immediate tactile benefit of the Santoprene handle. Even when the hand is wet or coated in fat during a long shift, the proprietary elastomer blend maintains a high-friction surface that resists slipping. The balance point is situated just forward of the bolster, allowing the user to apply downward thumb pressure on the spine for precision tip-work without straining the wrist. The blade is forged from high-carbon German X50CrMoV15 steel, a metallurgical choice that prioritizes toughness and corrosion resistance over brittle high-hardness. At 56 Rockwell (HRC), the edge is resilient enough to withstand accidental contact with bone without chipping, yet remains receptive to a few passes on a ceramic honing rod to restore its razor-sharp profile. This is a tool designed not for the display case, but for the rigorous, repetitive demands of a professional meat station. Learn More$44.15
