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Knives
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iiZA Echizen 1310 Series 8.25 in. (210mm) Gyuto
iiZa by Echizen 1310 Series Gyuto 210mm (8.3") The perfect fusion of 700 years of Japanese tradition and cutting-edge innovation. The iiZa by Echizen 1310 Gyuto is the ultimate all-purpose chef's knife, engineered to excel at every cutting task with unparalleled grace and power. As the workhorse of the kitchen, this 210mm Gyuto is the ideal size for a huge range of tasks, from slicing meats and dicing vegetables to mincing herbs. It is a product of a historic collaboration between master blacksmiths in Echizen, a Japanese region renowned for producing the finest blades for centuries. Revolutionary Coreless Damascus Blade: At the heart of this knife is its groundbreaking "CORELESS" Damascus blade. Moving beyond traditional construction, this blade is forged from 69 alternating layers of high-performance VG10 and VG2 stainless steels. This complex process creates an incredibly strong, resilient blade that is hard to bend or break, while the layering of two hard steels ensures extraordinary sharpness and long-lasting edge retention. Each blade boasts a unique, stunning wave-like pattern—a testament to its intricate forging. Seamless and Ergonomic Design: The blade transitions flawlessly into a sleek, sandblasted stainless steel handle, a signature design element from the acclaimed Chiaki Murata. This seamless, welded construction eliminates crevices where food can hide, ensuring the knife is exceptionally hygienic and easy to clean. The handle is ergonomically sculpted, featuring a distinctive "spoon cut" where it meets the blade, providing a remarkably comfortable and secure grip for perfect balance and control. This is more than just a kitchen knife; it's a functional work of art. The innovative construction provides a cutting experience that is both powerful and precise, while its modern, minimalist design makes it a showpiece in any kitchen. Whether you are a professional chef or a passionate home cook, the iiZa 1310 Gyuto will elevate your culinary craft, delivering clean, effortless cuts every time. Experience a piece of Echizen's legendary blacksmithing heritage, reimagined for the modern kitchen. Learn More -
I.O. Shen 20th Anniversary 8 in. Bunka Chef Knife
To mark its 20th anniversary, I.O. Shen has released a new knife that merges design features from the Japanese Gyuto and Bunka knives. A key feature of the blade is its clip-point. This design involves the front section of the spine being shaped with a straight cut, which repositions the tip. This lower tip position allows for detailed and precise work without needing to raise the handle to a high angle. The clip-point is designed to offer greater control for such tip work where you may be using a tip-down pull stroke, or simply doing fine work like mincing shallots. The blade features a cambered edge towards the front, for rocking motion cuts, and a generous flat section of the blade toward the heel for tap-chop and push cuts. This hybrid knife seeks to combine the versatility of two popular Japanese knife types. The proprietary Erdon steel is tempered to a 62 Rockwell hardness and is clad in soft jacket steel of the same material. Exceptional edge retention and durability with an ebonite handle that is waterproof as well as heat and chemical resistant. The beautiful silver scrimshaw design is constructed of steel that is welded to the tang of this blade. It's not just painted on. Learn More$219.95 -
Minonokuni Aogami Black 210mm Gyuto
Minonokuni | Aogami Black | 210mm Gyuto Learn More -
Minonokuni Aogami Black 240mm Gyuto
A Masterclass in High-Carbon Performance: The Minonokuni Homura Kuro Gyuto When your shift requires processing forty pounds of protein or precision-slicing a mountain of mirepoix, generic stainless steel won't suffice. The Minonokuni Homura Kuro 240mm Gyuto is a purpose-built tool for the culinary athlete. Hand-forged by elite Minonokuni blacksmiths exclusively for Knife Merchant, this blade is centered around a core of Hitachi Aogami (Blue #2) carbon steel. This isn't just a knife; it's a high-performance instrument capable of reaching a Rockwell hardness that keeps its 'scary-sharp' edge long after other knives have failed. The aesthetic is as functional as it is striking. The 'Kuro' or Kurouchi (blacksmith’s) finish provides a rustic, non-glare appearance that actually aids in food release and offers a layer of protection against the natural reactivity of the carbon steel. Paired with a traditional Sandalwood handle and a durable Blackwood ferrule, the balance point is expertly tuned for the 'pinch grip' used by professionals, making the 9.4-inch length feel nimble and intuitive. Whether you are a line cook navigating a frantic dinner service or a dedicated home enthusiast mastering Japanese sharpening stones, this Gyuto provides the tactile feedback and geometric efficiency required for elite-level prep work. Learn More$265.00 -
Minonokuni Aogami Black 180mm Gyuto
The Minonokuni Aogami Black 180mm Gyuto is a masterfully crafted Japanese chef’s knife that blends traditional forging techniques with exceptional cutting performance. Handcrafted in Japan, this 180mm Gyuto (approximately 7 inches) offers the versatility and precision that both professional chefs and passionate home cooks appreciate. Forged from premium Hitachi Ao-Gami (Blue Steel), this blade delivers outstanding edge retention, impressive sharpness, and easy resharpening. Ao-Gami steel is prized for its high carbon content and added chromium and tungsten, enhancing durability while maintaining the razor-like edge Japanese knives are known for. The result is a blade that glides effortlessly through vegetables, proteins, and herbs with clean, precise cuts. For those seeking authentic Japanese performance with superior edge retention, the Minonokuni Aogami Black 180mm Gyuto is a refined and reliable addition to any kitchen. Learn More -
Minonokuni Raku Ao-Ko Super Tsuchime 210mm Gyuto
Minonokuni | Ao-Ko Super Tsuchime | 210mm Gyuto Learn More -
Minonokuni Raku Ao-Ko Super Tsuchime 240mm Gyuto
We are proud to introduce to America the finest work of Japan's Minonokuni Blacksmiths The Raku (Aogami Super Steel). In Japan Raku means "being happy" as well as "being easy (to maintain)." In other words we would like you to imagine a person who cooks happily using a hocho that is sharp and easy to maintain due to its superior steel. This 240 mm. (9.4in.) Gyuto even for a hand forged knife the Raku 240 Gyuto is exceptionally large; a thick spine and thick choil tapering to a razor thin edge makes this an incredibly tough knife to forge by hand. The Super Blue Steel used in this Raku Gyuto is known for holding a fine edge for much longer than competitive steel types and is easy to reshapen. Some knives use very hard steel, it may hold an edge for awhile but hard steels can be very hard to resharpen. This is not the case with Super Blue which responds very well to ceramics and whetstones. These incredibly unique Hochos are forged by experienced Japanese Blacksmiths using the best blade and handle materials available. Spine Thickness (near handle): 6.2 mm Blade Height: 54 mm Weight: 10.1 ounces Handle Length: 5.9 in. (148mm) Steel type: Super Aogami (Super Blue) Learn More -
F. Dick Eurasia 8 in. Gyuto
The F. Dick Premier Plus Eurasia 8 in. Gyuto is an all purpose kitchen knife. No bolster for superior pinch grip incredibly balanced knife with a very comfortable handle that is hygienically sealed with a patented process so no gap occurs through use between the plastic and steel. This German Gyuto mimics a Japanese chef knife with a slimmer profile, great knuckle clearance and tapered edge that is both easy hone and re sharpen with stone or a ceramic draw sharpener. F. Dicks special X50MR0V15 formula is ice hardened using state of the art technology giving this knife superior edge retention and corrosion resistance. Made in Germany Learn More$91.00 -
Kikuichi Carbon Elite 7-inch (180 mm) Gyuto
A Masterclass in Precision: The Kikuichi Carbon Elite 180mm Gyuto Hard-wearing, ultra-thin carbon steel geometry that makes prep work feel effortless. Precision Engineering for the Serious Cook There is a singular reason why professionals return to carbon steel: the bite. The Kikuichi Carbon Elite 180mm Gyuto is a testament to nearly a millennium of Japanese metallurgical evolution. Unlike thicker, wedge-heavy European knives that often split produce rather than slice it, this blade features a remarkably thin edge geometry. This allows the knife to part ingredients with minimal resistance, significantly reducing the pressure required for daily tasks. The 180mm length serves as the perfect bridge between a dedicated petty knife and a full-sized 240mm workhorse. It is compact enough for intricate shallot dicing and precise herb chiffonades, yet agile enough for rapid high-volume prep when space is at a premium. Because this knife utilizes high-quality SK-4 carbon steel, it reaches a level of sharpness that stainless steels of similar hardness struggle to maintain. For the home cook or the line cook who values a knife that works with them, the Carbon Elite series provides immediate, tactile feedback. You feel the board; you feel the ingredient density. This level of connection is precisely why this knife has become a cornerstone of both busy prep stations and organized home kitchens. While it demands slightly more care than stainless alternatives, the reward—a blade that can be touched up on a stone in seconds—is worth every moment of maintenance. Learn More$119.95 -
Kikuichi Carbon Elite 8.25 in. (210mm) Gyuto
A Masterclass in High-Carbon Precision: The Kikuichi Carbon Elite 210mm Gyuto The Kikuichi Carbon Elite 210mm Gyuto is not just a knife; it is a high-performance instrument designed for chefs who prioritize edge geometry and metallurgical purity over the convenience of stainless steel. Forged from SK-4 high-carbon steel and hardened to a formidable 60/61 HRC, this 8.25-inch Gyuto offers a level of 'bite' and sharpening ease that modern stainless alloys simply cannot replicate. What sets the Carbon Elite apart is its thin-profile construction. With a spine thickness of only 1.7mm, this blade is a 'laser'—it glides through dense root vegetables and delicate proteins with zero wedging. The asymmetric 80/20 bevel is hand-finished on Japanese water stones before it leaves the factory, ensuring it is ready for high-volume service immediately upon unboxing. This is a monosteel blade, meaning it is a single solid piece of carbon steel. This construction provides uniform feedback through the Pakkawood handle, allowing the cook to feel exactly where the edge is meeting the board. While it requires disciplined maintenance (it will develop a beautiful, protective patina over time), the reward is a razor-sharp edge that maintains its integrity through 40 lbs of mirepoix without needing a touch-up. For the professional who understands the soul of carbon steel, the GC21 is the definitive workhorse. Learn More$164.95
