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Knives
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Minonokuni Matsu 180mm Usuba
Usuba is a one sided, hand forged, pure carbon vegetable knife. This Usuba provides for very clean, straight cuts and is used by sushi chefs to roll-cut cucumbers into very long thin sheets. This knife is ideal for cutting, chopping and mincing fruits and vegetables. Knife includes saya. Learn about the Care and Maintenance of Carbon Steel Knives Learn More$330.00 -
Minonokuni Matsu 210mm Aogami Blue Steel Usuba
Precision Engineered for the Professional Kitchen The Minonokuni Matsu 210mm Usuba is not a general-purpose tool; it is a specialized instrument designed for the absolute mastery of vegetable prep. In high-stakes professional environments, the difference between a standard cut and a surgical one lies in the blade’s geometry. This Usuba utilizes a traditional single-bevel chisel grind, featuring the critical Urasuki (concave back surface) which creates an air pocket during slicing. This design minimizes surface drag and prevents vegetables from sticking to the blade, allowing for the fluid execution of katsuramuki—rotary peeling of cucumbers or daikon into continuous, paper-thin sheets. Metallurgy and Edge Retention Forged from Aogami-ko (Blue Steel) HonKasumi, this knife is tempered to an exceptional Rockwell Hardness of 63-65. For the professional chef, this means the edge maintains its 'toothy' bite through 50+ pounds of mirepoix or delicate garnish work without requiring mid-shift honing. The carbon steel construction allows for a significantly finer edge than stainless alternatives, though it demands disciplined care to prevent oxidation. The 210mm length provides the necessary weight and surface area for clean, vertical push-cuts, ensuring the blade does not wander during heavy prep. Included is a custom-fit wood Saya to protect the high-carbon edge during storage or transport. Learn about the Care and Maintenance of Carbon Steel Knives Learn More$400.00 -
Minonokuni Matsu 180mm Kama-Usuba
The Kamagata Usuba is the traditional Japanese predecessor to the santoku. These knives are used for slicing and chopping vegetables. The long, straight cutting surface of this knife enables you to create very precise cuts and to work very quickly. Kama-usubas are similar to the traditional usuba shape with the added value of a sharpened tip that can be used to make piercing cuts or carvings. The Matsu 180mm Kama-Usuba is made with Aogami-ko HonKasumi Blue steel. This steel is very hard and can be sharpened to a very thin edge. Ideally used on a soft wooden cutting board (like Hinoki), this knife will offer the ultimate edge retention and ease of cutting. This knife includes a matching saya. The Minonokuni Matsu 180mm Kama-Usuba is made of pure carbon steel (not stainless). Carbon steel takes a beautiful edge and can be re-sharpened very easily, but does need to be washed and dried immediately after use. Learn about the Care and Maintenance of Carbon Steel Knives Learn More$330.00 -
Minonokuni Matsu 210mm Kama-Usuba
The Kamagata Usuba is a one sided, hand forged, pure carbon vegetable knife. Designed with a long, flat blade to maximize the amount of contact made with the cutting surface, the Matsu 210mm Kama-Usuba will make quick work of any vegetable prep. This knife will be your go-to when cutting, chopping, dicing or mincing fruits and vegetables. Hand-forged using Aogami-ko HonKasumi Blue steel, the Matsu 210mm Kama-Usuba takes and holds an extremely thin edge. Best used in conjunction with a soft wood hinoki board. This knife offers top of the line performance at a very reasonable price. Matching saya is inlcuded.
This knife should be hand-washed and dried immediately after use to prevent rusting. Learn more about the Care and Maintenance of Carbon Steel Knives Learn More$400.00 -
Mac Professional 10.8 in. (275mm) Mighty Chef Knife
Unleash Culinary Mastery: The MAC Professional 10.8" Mighty Chef's Knife For the cook who sees a whole roast not as a challenge, but as a canvas. For the chef who tackles large-scale prep without hesitation. This is where the formidable power of a classic French Sabatier meets the razor-sharp precision of Japanese craftsmanship. The MAC Professional 10.8" Mighty Chef's Knife is not simply a larger blade; it is a statement of capability, designed to give you ultimate control over the most demanding culinary tasks. From breaking down poultry with surgical ease to creating paper-thin slices of brisket in a single, fluid motion, this knife transforms effort into artistry. Experience the confidence that comes from wielding a tool engineered for peak performance. The Mac Professional 10.8 in. (275mm) Mighty Chef Knife is modeled after a traditional French chef's knife. It can be used for a variety of kitchen tasks, including mincing, dicing, slicing and chopping. This is a great all around work-horse that has the length and versatility to be used for processing meats and fish in additional to handling long shifts of heavy prep work. Learn More$254.95 -
Mac Professional 8.25 in. (210mm) Mighty Chef Knife
Classic Form, Modern Performance: Mac Professional 8.25 in. (210mm) Mighty Chef Knife Discover the robust elegance and enduring performance of the Mac Professional 8.25-inch (210mm) Mighty Chef Knife, a masterpiece inspired by the time-honored design of traditional French chef's knives. This formidable all-purpose blade is meticulously engineered to provide exceptional balance, control, and power for a comprehensive range of culinary tasks. A key feature is its thoughtfully integrated bolster, which not only adds beneficial weight to the knife but also provides a secure and comfortable fulcrum for a pinch grip. This design enhances stability and precision, allowing you to effortlessly glide through mincing garlic, dicing hearty vegetables, thinly slicing delicate proteins, and powerfully chopping through tougher ingredients with confidence and reduced fatigue. Crafted with Mac's renowned sharpness and durability, the Mighty Chef Knife is a testament to superior design and construction. It’s an indispensable tool that feels like a natural extension of your hand, empowering both professional chefs and passionate home cooks to achieve culinary excellence every day. Learn More$214.95 -
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
