Knives

The Miyabi Kaizen 5.5 in. (140mm) Santoku is a classic Japanese knife for chopping, mincing and slicing vegetables. The special feature of the Santoku is its thin blade with wedge shaped edge. Features a hollow or granton edge (dimples), designed to keep food, especially starchy food like potatoes, from sticking or clinging to the blade. Extremely versatile, can even be used for decorating purposes. Hand wash only. 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

When it comes to mincing, dicing and chopping there's no better knife shape than a santoku. The long, flat edge makes great contact with the cutting board on each cut so you can work more quickly. The Wusthof Classic 5 inch Hollow Edge Santoku is a great alternative to a utility knife. It's also a great go-to prep knife for cooks that are more comfortable using a shorter blade. This knife is taller than your typical utility knife so there's more room between your hand and the cutting board - that means added comfort especially when chopping. This knife is a great tool to have on hand, especially if you have kids that like to help in the kitchen. This is a great knife to gift becuase it is a unique size and shape - it's very unlikely that the recipient will already have one of these in their collection.  Learn More

This versatile boning knife features a semi-stiff, wide blade that provides excellent control for a variety of butchering tasks. The curved edge is ideal for trimming fat caps and removing silver skin with precision, while the added width makes it especially effective for separating joints. Its Granton edge reduces drag and helps prevent food from sticking, and the high-quality steel is easy to maintain, re-sharpening quickly with a honing rod. Finished with a durable hardwood handle, this knife combines classic style with dependable performance. Learn More

Victorinox Fibrox Pro 6-inch Granton Edge Boning Knife: Effortless Deboning, Reduced Sticking Perform professional-level deboning in your own kitchen with the Victorinox Fibrox Pro 6-inch Granton Edge Boning Knife. Combining Swiss precision with practical design, this knife is engineered to make the task of separating meat from bone smoother, cleaner, and more efficient. The standout feature of this boning knife is its Granton edge. The series of hollowed-out grooves along the sides of the blade create air pockets as you cut. This ingenious design minimizes friction and prevents meat from tearing or adhering to the blade, ensuring cleaner, smoother cuts and easier food release, especially with larger or fattier pieces of meat. (The Granton edge is convenient especially for cutters who are working with this knife all day long, but they also add expense to the production of the knife. If you're interested in the same model without the grantons we also carry the alternative 6 inch Stiff, Wide Curved Boning Knife here.) Crafted from high-carbon martensitic stainless steel, the 6 inch blade is exceptionally sharp and durable. The stiffness of this blade makes it easy to hold a clean line while you work ensuring even cuts. It’s an ideal length for manuevering around joints and bones in poultry, beef, pork, and fish.   Learn More

Granton 6 in. (150mm) Wide Curved Boning Knife is ideal for butcher work as the curved blade provides a better angle allowing the worker to cut closer to bone, the width allows boning work to be done rapidly. Hollow edge using high quality 420 Steel, made in Sheffield, England. Learn More

Key Features: Authentic Kullenschliff Edge: Features the patented Granton® design where scallops extend to the very edge of the blade, creating a fine, wavy profile for true non-stick performance and smooth, fast cuts. Effortless Maintenance: Per the manufacturer, it is designed to be easily maintained and re-aligned with just a few passes on a standard sharpening steel (honing rod). 6-Inch Straight Blade: Provides excellent control and stability for long, clean cuts, essential for trimming brisket, breaking down loins, and creating uniform portions. High-Carbon Sheffield Steel: The blade is forged from a proven high-carbon stainless steel formula, expertly heat-treated in Sheffield for reliable edge retention and durability. Hygienic Polypropylene Handle: The handle is molded directly onto the blade tang for a seamless, water-tight fit that is easy to clean. Its textured surface ensures a secure, non-slip grip. Learn More