You have no items in your shopping cart.
Knives
-
Mac Professional 9.7 in. (245mm) Mighty Chef Knife
The Mac Professional 9.7 in. (245mm) Mighty Chef Knife is modeled after a traditional French chef's knife; the tip is vertically positioned at the center of the blade. This is a highly functional shape that creates a very smooth rocking motion while maximizing the amount of contact the knife makes with the cutting board. This blade shape helps the user work quickly, maximizing efficiency, something especially important for professional cooks or anyone processing large amounts of food. This is a workhorse that can be relied upon as your primary knife. This particular model is Meghan's favorite chef knife. The 240mm length is long enough to suitably cut even the largest produce without becoming unwieldy. Although honing is not necessary with this blade, MAC knives can be easily maintained with a steel honing rod which will significantly extend time between sharpenings. We highly recommend this knife and are very confident that you will find it to be a great addition to any collection. Learn More$234.95 -
Kikuichi Mirror Tsuchime 210mm Gyuto
A Masterclass in Japanese Craftsmanship: The Kikuichi Mirror Tsuchime 210mm Gyuto Combining a high-performance AUS10 stainless core with a striking, food-releasing mirror-polished hammered finish. Precision Engineering Meets Artistic Heritage The Kikuichi Mirror Tsuchime 210mm Gyuto isn't merely a tool; it is a statement on the counter. Designed for those who demand efficiency without sacrificing beauty, this knife features a core of AUS10 stainless steel hardened to 60 HRC. This specific steel choice strikes a calculated balance: it holds a fine edge through long sessions of vegetable prep, yet remains forgiving enough for the home cook to touch up on a standard waterstone. The blade is wrapped in 67 layers of nickel-Damascus, treated with a 'Tsuchime' (hammered) finish that is polished to a high mirror shine. Beyond the aesthetics, this texture acts as a natural non-stick surface, reducing the suction effect when cutting through dense produce like potatoes or eggplant. The octagonal wa-handle, turned from rich, grained Japanese Zelkova wood and accented by a sturdy mahogany ferrule, offers a secure, tactile grip that naturally guides your hand into a proper pinch hold. Whether you are executing precise julienne cuts or rapid-fire dicing for dinner service, this Gyuto feels light, nimble, and predictable. It is an ideal companion for the cook who values the sensory experience of a sharp, well-balanced blade that reflects the light as brilliantly as it performs under the edge. Learn More$400.00 -
I.O. Shen 6.75 in. Chinese Cleaver
The I.O. Shen Chinese Cleaver is superior in multiple ways. Coming from Nirey's knife factory in Taiwan made of proprietary Erdon steel with a hardness of 62. This is a hard steel that will not lose an edge easily, Nirey's unique Triplex knife technology allows for a uniquely thin layer of jacket steel this protects the high quality Erdon steel from chipping and damage and Triplex technology means the buyer is getting more of the premium cutting steel almost two credit cards thick, more than the competition. Learn More$189.95 -
I.O. Shen MSH Ryoba Carver 8.25-inch
A Michelin-Standard Hybrid That Redefines Precision Slicing When two-Michelin-star chef Daniel Clifford designed the I.O.Shen MSH Ryoba, he wasn't looking for another standard carver. He needed a tool that could handle the intricate work of a 12-hour service—slicing delicate proteins while possessing the structural integrity to clear small bones and cartilage without damaging the primary edge. The result is the MG4200, an 8.25-inch masterpiece that bridges the gap between Japanese surgical sharpness and Western heavy-duty utility. At the heart of this blade is I.O.Shen's signature Triplex Steel Technology. Unlike cheaper stamped blades or even traditional single-alloy forged knives, Triplex features a high-carbon Erdon 6000 core (Rockwell 62) sandwiched between two layers of softer stainless steel. This construction creates a 'self-honing' effect as the outer layers wear, while the core maintains a razor-sharp 15-degree edge through hundreds of cuts. Whether you are portioning 40 lbs of brisket or filleting a delicate sea bass, the edge remains consistent. What truly distinguishes the Ryoba is its 'toothed' heel. Inspired by the Japanese Ryoba saw, this serrated section allows you to initiate cuts through tough skin or small bones that would normally dull a standard carving edge. It gives you the confidence to use the front 80% of the blade for flawless, clean-slice presentation, while relying on the heel for the heavy lifting. The medium-sized handle and balanced weight distribution make it a favorite for chefs who find traditional carvers too cumbersome for fast-paced line work. Learn More$189.95 -
Masahiro MV 3-Piece Starter Set
Professional Performance Meets Japanese Precision The Masahiro MV 3-Piece Starter Set (MH-Set) represents the pinnacle of Japanese functional design. While many manufacturers rely on standard VG-10, Masahiro utilizes their proprietary MBS-26 Molybdenum Vanadium stainless steel. This alloy is specifically treated to reach a 58-60 Rockwell hardness, providing a biting edge that stands up to the rigors of a high-volume professional line while remaining easy to maintain for the dedicated home cook. This set is carefully curated to eliminate kitchen redundancy, featuring the three most critical profiles for any culinary task. The 8.25-inch Gyuto (Chef's Knife) serves as your primary workhorse, balanced for heavy prep and fine dicing. The 9.5-inch Sujihiki (Slicer) provides the length necessary for clean, single-stroke protein portioning, preventing the tearing common with shorter blades. Finally, the 4.75-inch Utility knife handles the detail work, from peeling to intricate garnishes. What truly sets the MV series apart is the asymmetrical 80/20 grind. Unlike traditional 50/50 bevels, this compound grind allows the blade to glide through dense vegetables with significantly less resistance, while the steeper side provides an 'air-pocket' effect for superior food release. Whether you are breaking down 40 lbs of mirepoix or precisely slicing raw proteins, these knives offer a level of control that standard Western cutlery cannot match. The black dyed pressed wood handles are reinforced with polycarbonate, ensuring industrial-grade durability and a sanitary grip that resists moisture and heat. The Masahiro MV 3 Piece Starter Set includes the three most popular and useful knives in the Masahiro MV series. This set includes: 9 1/2 in. (240mm) Slicer (MH13717) 8 1/4 in. (210mm) Chef's Knife (MH13711) 4 3/4 in. (120mm) Utility Knife (MH13702) Learn More -
Masahiro Virgin Carbon 7-inch (180mm) Gyuto
The Masahiro Virgin Carbon 180mm (7 in.) Gyuto is designed for those who prioritize a razor-sharp edge over the convenience of stainless steel. This is a tool for the dedicated cook. Forged from high-purity 'Virgin' carbon steel and tempered to a 61 Rockwell C hardness, this blade offers a level of crispness in the cut that stainless alloys simply cannot replicate. At 180mm, this Gyuto bridges the gap between a standard chef's knife and a utility knife, making it the perfect choice for high-volume line work where space is limited but performance cannot be compromised. The weight is balanced toward the heel, providing enough heft for dicing dense root vegetables like carrots and parsnips, yet remains nimble enough for mincing shallots or fine-slicing herbs. Unlike mass-produced western knives, this blade features an asymmetrical grind. This 70/30 edge profile allows the knife to track straighter through food and reduces resistance, effectively doing the work for you. Users should note that as a non-stainless tool, the Virgin Carbon series will develop a unique patina over time. This is the mark of a seasoned tool, though the blade must be kept dry between tasks to prevent corrosion. For the chef who understands tool maintenance, the reward is a knife that stays sharp through 40 lbs of prep and hones back to a frightening edge in seconds. Learn More$99.25 -
Masahiro Virgin Carbon 8.25 in. (210mm) Gyuto
The Masahiro Virgin Carbon 210mm Gyuto is one of chef David's favorite knives. A reliable workhorse with scalpel like precision. The asymetrical shape of this knife drops through food with remarkable ease, pushing each slice cleanly from the blade. This blade size is an excellent choice for line cooks who don't have the space to accomodate a larger knife. This knife takes a beautiful edge that can be maintained between sharpenings with a quality honing steel. We highly recommend this knife, it is one of our most popular models (with good reason)! Learn More$106.00 -
Masahiro Virgin Carbon 9.5-inch (240mm) Gyuto
The Masahiro Virgin Carbon 240mm Gyuto (MH13012) is a specialized instrument for chefs who prioritize mechanical efficiency over stainless convenience. Unlike standard 50/50 bevels found in mass-market knives, this blade features a dedicated right-handed asymmetrical grind. By biasing the edge geometry approximately 80/20, Masahiro engineers a knife that tracks perfectly straight through dense produce—like butternut squash or large cabbages—negating the natural outward 'pull' common in symmetrical blades. The 240mm (9.5-inch) length provides the essential pivot point for rocking motions and the necessary reach for slicing large proteins in a single stroke. At the core is Masahiro's 'Virgin Carbon' steel, a high-purity alloy intentionally crafted without large chromium carbides. This results in a remarkably fine grain structure. During testing, this steel exhibits a 'toothy' bite that holds its edge through an entire double shift and responds with immediate aggression to a fine-grit whetstone or ceramic rod. Hand-handling reveals a forward-weighted balance, placing the center of gravity where the blade meets the bolster. This assists in push-cutting, allowing the weight of the 240mm blade to do the work. The handle, constructed from resin-impregnated Stamina Wood, provides the tactile warmth of natural wood with the moisture resistance required for a commercial dish pit environment. Note that this is a reactive carbon steel tool; it will develop a unique blue-grey patina with use. This oxidation is a protective layer, sealing the steel and signifying a professional-grade carbon instrument. Learn More$132.50 -
Masahiro Virgin Carbon 9.5 in. (240mm) Sujihiki
The Masahiro Virgin Carbon 9.5 in. (240mm) Sujihiki is used for slicing, carving and as a sushi/sashimi knife. Slicing or dicing vegetables, fruits, meats, and fish are common tasks handled well with this type of knife. Learn More$132.50 -
Masahiro Virgin Carbon 6.9 inch (175mm) Santoku
Legendary Sharpness for the Dedicated Chef The Masahiro Virgin Carbon Santoku (175mm) is widely regarded as one of the best-kept secrets in the professional culinary world. While many modern knives prioritize being "maintenance-free," this blade prioritizes one thing above all else: pure cutting performance. Forged from Masahiro’s premium Virgin Carbon Steel, this knife takes an edge that is significantly sharper and thinner than standard stainless steel, allowing it to glide through onions, peppers, and proteins with zero resistance. The Masahiro Difference: The 80/20 Edge
What makes this knife feel different in your hand is its unique asymmetrical edge geometry. Unlike standard Western knives that are ground evenly on both sides (50/50), Masahiro craftsmen sharpen this blade to an 80/20 ratio. This subtle yet powerful design creates a steeper, sharper angle on the right side, pushing food away from the blade for cleaner slices and superior release. It transforms a standard prep knife into a precision instrument. Built to Work
Designed for the rigors of a professional kitchen, the handle is crafted from antibacterial reinforced wood. It offers the warm, classic look of Rosewood but is impregnated with resin to prevent shrinking, cracking, or water damage. Note: This is a true high-carbon steel knife. It is not stainless. It will develop a unique gray patina over time—a badge of honor for the chef—and must be washed and dried immediately after use to prevent rust. Learn More$99.25
