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Knives
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Miyabi Kaizen 7 in. Santoku
The Miyabi Kaizen 7 in. (180mm) 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 edge (dimples) designed to keep food, especially starchy food, from clinging to the blade. Extremely versatile, can even be used for decorating purposes. Hand wash only. Made in Japan. 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$189.95 -
Miyabi Kaizen 8 in. Chef Knife
The Miyabi Kaizen 8 in. (200mm) Chef Knife is a great addition to any kitchen. This all purpose kitchen knife can be used to mince, chop, slice and dice. This is the flagship knife of the Kaizen line what makes this knife so amazing is its smooth spine and bolster that don't dig into your hand, and also the balance between the blade in the handle which makes it feel like an extension of your hand. 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 MoreRegular Price: $179.95
Special Price $169.99
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Miyabi Kaizen Paring Knife
Surgical Precision for Off-Board Prep: The Miyabi Kaizen 3.5" Paring Knife When navigating the tight radii of a shallot or the fibrous skin of a ginger root, mass-produced knives often feel clumsy. The Miyabi Kaizen 3.5" (90mm) Paring Knife is the technical antidote to bulk, offering a laser-thin profile and a balanced, D-shaped handle designed specifically for nimble, off-board tasks. During testing, the transition from vertical trimming on a board to intricate hand-peeling felt instinctive; the weight distribution favors the bolster, allowing the tip to move with micro-radius accuracy. The heart of this tool is the CMV60 (VG10) super steel core. Unlike softer Western steels that roll at 55 HRC, this Japanese core is ice-hardened via the CRYODUR process to a staggering 60-62 Rockwell Hardness. This translates to an edge that remains functional through weeks of high-volume prep without requiring a ceramic hone. The blade geometry is finished using the three-step Honbazuke method, resulting in a 9.5 to 12-degree mirror-polished edge that glides through tomato skins and citrus pith with zero resistance. Tactile feedback is provided by the black linen Micarta handle. Unlike traditional wood or cheap polymers, the Micarta possesses a fine, grain-like texture that actually increases grip security when your hands are wet or slick with vegetable juices. The D-shaped architecture fills the palm, preventing the 'rolling' sensation common with round handles during high-pressure peeling. This is not just a knife; it is a high-performance extension of the hand, engineered for chefs who demand metallurgical perfection. Learn More$129.95 -
Miyabi Artisan 4-Piece Steak Knife Set
Elevate the Art of the Meal with Unrivaled Japanese Precision Most steak knives tear through fine proteins, destroying the texture and flavor of a perfectly cooked filet or chop. The Miyabi Artisan 4-Piece Steak Knife Set is engineered to change that. By applying the same rigorous standards used for professional chef knives to the dining table, Miyabi has created a set that doesn't just cut—it glides. The Apex of Metallurgy: SG2 Micro-Carbide Steel At the heart of every blade lies a potent core of SG2 (MC63) micro-carbide powder steel. With a remarkable 63 Rockwell hardness, these knives offer edge retention that lasts generations. Unlike standard stainless steel, this advanced alloy allows for a scalpel-like sharpness that remains crisp through thousands of meals. The blade is encased in a stunning Tsuchime (hand-hammered) finish, which creates tiny air pockets to prevent suction, ensuring that even the thickest cuts of Wagyu or bone-in ribeye release instantly from the blade. Samurai Heritage in Every Detail Each knife is a tribute to the sword-making legacy of Seki, Japan. The blades undergo a specialized CRYODUR ice-hardening process, which optimizes the steel's molecular structure for maximum durability and corrosion resistance. The edge is finished using the traditional three-step Honbazuke method, resulting in a 9.5-12° angle that provides a level of precision rarely seen in table cutlery. The aesthetic is completed with a D-shaped Cocobolo Rosewood Pakkawood handle, accented by a mosaic pin and sophisticated brass and red spacers—a visual masterpiece that feels as good as it looks. Learn More$629.95 -
Miyabi Artisan Santoku
The Miyabi 7-inch santoku knife is perfect for all kitchen tasks. Featuring a smoothed bolster and spine for comfort, the state of the art powdered steel has optimal edge retention, corrosion resistance and is a breeze to hone and sharpen. Santoku - Japanese for "three virtues" - excels at three cutting techniques: expertly mince garlic, slice cucumber, and dice onions with this Asian all-rounder. MIYABI celebrates Japanese craftsmanship with Artisan. Using traditional methods and innovative techniques, these knives merge the past and present into an exceptional knife collection. The potent core of SG2 micro-carbide powder steel is layered in a stunning Tsuchime finish. This exquisite, hand-hammered effect helps prevent food from sticking. The CRYODUR blades feature exceptional sharpness and durability thanks to their innovative, ice-hardening treatment. Each knife features a hand-honed blade finished with a true katana edge, a homage to the samurai swords made in Seki centuries ago. Crafted with special Cocobolo Rosewood Pakkawood, the handles mirror the beauty of the blade. Sophisticated details include brass and red spacers, a mosaic pin and a stainless-steel end cap. The attractive D-shaped handle is designed to nestle comfortably in your hand for tireless cutting. Learn More$293.00 -
Miyabi Artisan Utility Knife
Miyabi's 5" Artisan utility knife is a workhorse knife in the kitchen for precision work in-hand or on the cutting board. With a straight blade, this versatile knife is ideal for cutting up fruit, mincing garlic, and thinly slicing meat or poultry. This knife is ideal for cooks in a kitchen who preform a lot of prep work before a shift, the powdered steel has incredibly edge retention and responds to whetstones very well. The bolster and spine are also smoothed so their is no comfort lost with this knife, even if you use a choke grip to cut. MIYABI celebrates Japanese craftsmanship with Artisan. Using traditional methods and innovative techniques, these knives merge the past and present into an exceptional knife collection. The potent core of SG2 micro-carbide powder steel is layered in a stunning Tsuchime finish. This exquisite, hand-hammered effect helps prevent food from sticking. The CRYODUR® blades feature exceptional sharpness and durability thanks to their innovative, ice-hardening treatment. Each knife features a hand-honed blade finished with a true katana edge, a homage to the samurai swords made in Seki centuries ago. Crafted with special Cocobolo Rosewood Pakkawood, the handles mirror the beauty of the blade. Sophisticated details include brass and red spacers, a mosaic pin and a stainless-steel end cap. The attractive D-shaped handle is designed to nestle comfortably in your hand for tireless cutting. Learn More -
Zwilling J.A. Henckels Twin Gourmet 1 lb. Meat Cleaver
When a regular chef's knife isn't strong enough, the Zwilling Twin Gourmet Meat Cleaver is the tool you need. Its heavy, one-pound blade does the hard work for you, making it easy to break down a whole chicken, chop through rib joints, or handle tough cuts of meat and thick vegetables like squash. This cleaver is made to last. The blade is stamped from a single piece of durable German steel that's good at resisting stains and rust. The handle is attached securely with three rivets, and the steel runs all the way through it (this is called a "full tang"). That construction gives the knife a solid, balanced feel in your hand. The wide side of the blade is also handy for crushing garlic cloves before you chop. Learn More$89.95 -
Zwilling Four Star 7-inch Granton Santoku (1001636)
A faster, more controlled alternative to a chef’s knife for chopping, slicing, and dicing - especially when precision matters. The Zwilling Four Star 7" Granton Santoku is a versatile, all-purpose kitchen knife designed for efficient prep across vegetables, proteins, and herbs. Named for the “three virtues” of slicing, dicing, and mincing, it’s built to handle the majority of everyday cutting tasks with speed and precision. This is not just a smaller chef’s knife - it’s a different cutting style. Instead of a pronounced curve for rocking, the santoku features a flatter edge profile that excels at push-cutting. This allows more of the blade to stay in contact with the board, making it especially effective for fast, controlled vegetable prep and precise slicing. The shorter 7" length and balanced profile make it easy to handle, particularly on smaller cutting boards or in tighter workspaces where a full-size chef’s knife can feel oversized. The Granton (hollow edge) design features alternating indentations along the blade that reduce friction and help food release cleanly. This is especially useful when working with starchy vegetables like potatoes or moist ingredients that tend to stick to the blade. The taller blade profile provides ample knuckle clearance for board work and gives you a wide surface for transferring chopped ingredients directly from board to pan. Forged in Solingen, Germany using the SIGMAFORGE® process, the blade is crafted from a single piece of Zwilling’s proprietary 1.4116 (X50CrMoV15) stainless steel. The FRIODUR® ice-hardening process (57 HRC) improves edge retention and durability, allowing the knife to maintain sharpness through repeated use. The full bolster provides balance and acts as a finger guard, while the seamless Four Star handle is molded directly to the tang for comfort and hygiene. The result is a knife that feels stable, responsive, and easy to control during extended prep sessions.
Who This Is For: Home cooks who prefer a more controlled alternative to a chef’s knife Users who do a lot of vegetable prep and fine slicing Cooks working with smaller cutting boards or limited space Not ideal for: Heavy-duty chopping or splitting tasks Users who rely heavily on rocking cutting motions Learn More$139.95 -
Zwilling Four Star 6.5-inch Nakiri Knife
The Zwilling Four Star 6.5-inch (170mm) Nakiri is a specialized instrument that integrates Western durability with traditional Japanese vegetable-prep geometry. Unlike the curved profile of a Western chef’s knife, the Nakiri features a signature flat edge and squared-off tip, specifically engineered for the vertical push-cuts required for high-volume vegetable processing. Each blade is forged from a single piece of proprietary high-carbon stainless steel using the SIGMAFORGE® process, ensuring a stable, well-balanced tool with a robust bolster. The blade undergoes FRIODUR® ice-hardening to 57 Rockwell (HRC), a process that optimizes the molecular structure to achieve superior corrosion resistance and an edge that remains sharp through exhaustive prep sessions while remaining responsive to honing. The seamless, molded handle—the hallmark of the Four Star series—is designed without gaps or rivets, providing a clinical level of hygiene and a slip-resistant, ergonomic grip that accommodates a professional pinch grip for surgical accuracy in julienne, brunoise, and katsuramuki-style cutting. Learn MoreRegular Price: $139.99
Special Price $99.95
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Zwilling Four Star 7-inch HE Rocking Santoku (1001614)
The Zwilling Four Star 7" Rocking Santoku is designed for cooks who want the precision of a santoku and the efficiency of a Western chef’s knife. Unlike traditional santokus that have a dead flat edge, this blade features a gentle curve that creates a natural rocking motion so you can mince herbs, slice vegetables, and prep meals with ease. Thoughtfully designed for optimal performance, this blade has a clip point for precise tip work and dimples (known as a hollow-edge) that are cut just above the bevel to prevent food from sticking to the blade. Lightweight, versatile, and easy to control, this knife is an excellent alternative to a full-size chef’s knife, especially for daily meal prep. It's also a great choice for cooks working on the line. The lightweight handle is comfortable, easy to sanitize and best of all, won't slip. Learn More$139.95
