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Knives
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Zwilling Porterhouse 4pc Steak Knife Set
Elevate every steak dinner into a fine dining experience with the Zwilling Porterhouse 4-piece Steak Knife Set. Designed for the discerning meat lover, these knives feature a crucial element for a perfect cut: a straight, non-serrated blade. Unlike serrated knives that can tear and shred meat, this fine edge glides effortlessly through thick cuts, from a tender filet mignon to a hearty porterhouse. This clean, precise slice preserves the meat's juices and flavor, delivering the perfect bite every time. The classic three-rivet handle provides a timeless look and a comfortable, balanced grip, making every cut feel confident and controlled. Forged from a single piece of high-quality German stainless steel, these knives are built for exceptional durability and lasting sharpness. Presented as a handsome set of four, they are the perfect complement to any table setting Learn MoreRegular Price: $124.99
Special Price $99.99
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Miyabi Birchwood Slicing Knife
The Miyabi Birchwood 9 in. Slicing Knife will thinly slice meat, fish, roasts and ham.This 9-inch slicing knife makes cutting through meat effortless. Seamlessly cut through a turkey, segment a chicken, and slice through large portions of ham and fish with confidence and stability. Handcrafted in Seki, Japan, top-of-the-line MIYABI Birchwood is a work of culinary art. Both blade and handle are crafted from the most precious materials, which shape their striking appearance. More than meets the eye, the potent core of SG2 micro-carbide powder steel is protected by a stunning 100-layer flower Damascus pattern. MIYABI’s innovative, CRYODUR ice-hardening process locks in the blade’s long-lasting sharpness. The scalpel-like blade is complemented by an equally striking and comfortable Karelian (Masur) Birch handle. A prized material for knife handles, Karelian Birch is also the only wood ever used in a Fabergé egg. Exquisite and ergonomic, MIYABI Birchwood knives feel as good as they look. Learn More$344.95 -
Miyabi Birchwood 240mm Kiritsuke
The Mark of a Master: The Miyabi Birchwood 240mm Kiritsuke Reserved for the most skilled chefs in a Japanese kitchen, the Kiritsuke is the ultimate multi-purpose tool. The Miyabi Birchwood 240mm Kiritsuke is a breathtaking example of this revered blade, blending the slicing prowess of a sashimi knife with the vegetable-chopping capabilities of a Nakiri. It is a statement piece of unparalleled performance and beauty. The blade's soul is its potent SG2 micro-carbide powder steel core, a "super steel" renowned for its extreme hardness and incredible edge retention. This core is enveloped in 100 layers of two different steels, which are forged into a breathtaking Damascus pattern with a floral design. The distinctive "k-tip" is not only striking but also allows for incredibly precise, detailed work. Core Benefits: Elite SG2 Super Steel Core: The micro-carbide powder steel core delivers exceptional sharpness and long-lasting edge retention, providing a cutting experience that is second to none. 101-Layer Flower Damascus: A stunning and unique floral Damascus pattern is forged around the core, adding incredible beauty, durability, and corrosion resistance to the blade. Versatile 240mm Kiritsuke Blade: With a substantial 240mm (9.5-inch) blade, this knife has the length for long, clean slices on roasts and fish, while its straight edge and angled "k-tip" make it a master of push-cuts and dicing. Exquisite Karelian Birch Handle: The D-shaped handle is crafted from prized Masur Birch, the only wood ever used in a Fabergé egg. This highly figured, warm-toned wood provides a comfortable, ergonomic grip that is as unique as a fingerprint. The Honbazuke Edge: Each knife is painstakingly hand-honed using the traditional three-step Honbazuke method, resulting in a mirror-polished edge with a surgical 9.5° to 12° angle for effortless cutting. Authentic Japanese Craftsmanship: Meticulously handcrafted in Seki, Japan—the heart of Japanese sword-making for centuries—each knife is a testament to an unwavering commitment to quality. Learn More$384.95 -
Miyabi Birchwood 5.5 in. Prep Knife
Miyabi Birchwood 5.5 in. (140mm) Prep Knife is an alternative to a normal utility knife or petty knife. This has a wider blade at the heel, making it easier to use on the cutting board with more knuckle clearance. This 5.5-inch prep knife features a slightly curved blade, perfect for rocking cuts on a cutting board and for precision prep work in-hand. It’s perfect for chopping herbs, slicing meat, and dicing vegetables. Handcrafted in Seki, Japan, top-of-the-line MIYABI Birchwood is a work of culinary art. Both blade and handle are crafted from the most precious materials, which shape their striking appearance. More than meets the eye, the potent core of SG2 micro-carbide powder steel is protected by a stunning 100-layer flower Damascus pattern. MIYABI’s innovative, CRYODUR® ice-hardening process locks in the blade’s long-lasting sharpness. The scalpel-like blade is complemented by an equally striking and comfortable Karelian (Masur) Birch handle. A prized material for knife handles, Karelian Birch is also the only wood ever used in a Fabergé egg. Exquisite and ergonomic, MIYABI Birchwood knives feel as good as they look. Learn More$244.95 -
Miyabi Birchwood Rocking Santoku
The Miyabi Birchwood 7 in. (180mm) Rocking Santoku is a modern Japanese knife for chopping, mincing and slicing vegetables. The special feature of the Rocking Santoku is its thin blade with a kiritsuke shaped edge. Extremely versatile, can even be used for decorating purposes. This 7-inch rocking santoku is perfect for all cutting tasks, including rocking cuts. Santoku - Japanese for "three virtues" - excels at three cutting techniques: expertly mince garlic, slice cucumber, and dice onions with this Asian-style all-rounder. Handcrafted in Seki, Japan, top-of-the-line MIYABI Birchwood is a work of culinary art. Both blade and handle are crafted from the most precious materials, which shape their striking appearance. More than meets the eye, the potent core of SG2 micro-carbide powder steel is protected by a stunning 100-layer flower Damascus pattern. MIYABI’s innovative, CRYODUR ice-hardening process locks in the blade’s long-lasting sharpness. The blades are Cryodur ice-hardened for enhanced hardness, flexibility and are corrosion resistant. Each knife is hand-finished in the Honbazuke 3-step method, creating a beautiful mirror polished edge. A Katana edge is featured on each knife blade, reminiscent of the legendary Japanese swords, known for superb craftsmanship. The blade is adorned with a Birchwood traditional D-shaped style handle with an intricate mosaic pin, accented with two red spacers and stainless engraved end cap. A prized material for knife handles, Karelian Birch is also the only wood ever used in a Faberge egg. Handcrafted in Seki, Japan with a lifetime warranty. Learn More$364.95 -
Miyabi Black 3.5-inch Paring Knife
Precision Control for Detail Work The Miyabi Black 3.5-inch Paring Knife is for cooks who do much of their fine work in the hand or at the edge of the board: peeling, trimming, coring and garnishing. Its short, thin blade gives close control over the tip, and its hard core steel keeps that tip keen through long prep lists. Edge retention matters especially on a paring knife, whose short blade is difficult to sharpen evenly on a stone.
Construction and Performance Ultra-hard core steel. A fine-grained powder steel takes a keen edge and holds it through extended use, so the knife needs touching up less often. Ice-hardened blade. Miyabi’s sub-zero hardening process stabilizes the steel, adding hardness and corrosion resistance. Flower Damascus cladding. Layers of stainless steel protect the hard core and give each blade a distinctive rippled pattern. Honbazuke edge. Each edge is hand-honed in three stages, producing a thin bevel that passes through soft fruit and delicate herbs without crushing them. D-shaped handle. The traditional Japanese profile settles into the fingers and keeps the blade oriented during in-hand work. Natural variation in the wood and dye makes each handle one of a kind.
Best Uses Peeling apples, pears and citrus in the hand Hulling strawberries and coring tomatoes Segmenting citrus and trimming shallots Deveining shrimp and scoring meat or pastry Tourné cuts and fine garnish work For tasks that move from the hand to the board, the Miyabi Black 5.25-inch Prep Knife offers a longer, taller blade with more knuckle clearance. The paring knife is also paired with the 8-inch chef’s knife in the Miyabi Black 2-Piece Knife Set. Learn More$244.95 -
Miyabi Black 5.25-inch Prep Knife
Between the Paring Knife and the Chef’s Knife The Miyabi Black 5.25-inch Prep Knife fills the gap between a paring knife and a chef’s knife. Its blade is long enough for board work on small ingredients and tall enough to give the knuckles clearance, yet compact enough for close, controlled cuts. It suits cooks who handle many small ingredients in a session and want a quicker, lighter tool than a full chef’s knife.
Construction and Performance Ultra-hard core steel. A fine-grained powder steel takes a keen edge and keeps it through long prep sessions, reducing time spent on maintenance. Ice-hardened blade. Sub-zero hardening stabilizes the steel for added hardness and corrosion resistance. Flower Damascus cladding. Stainless layers protect the hard core and produce the series’ rippled surface pattern. Honbazuke edge. A three-stage hand-honed edge cuts cleanly through tomato skins, citrus and soft cheeses. D-shaped handle. The traditional Japanese profile gives a secure, consistent grip. Each handle’s grain and color are unique.
Best Uses Peeling and chopping vegetables and fruit Slicing meats and cheeses Butterflying chicken breasts Deveining shrimp Mincing shallots and garlic For fine work in the hand, the Miyabi Black 3.5-inch Paring Knife offers a shorter, more controllable tip. For larger volumes and bigger ingredients, step up to the Miyabi Black 8-inch Chef’s Knife. Learn More$304.95 -
Miyabi Black 9.5-inch Sujihiki Slicing Knife
Long, Clean Slices in a Single Stroke The Miyabi Black 9.5-inch Sujihiki is a long, narrow slicer for cooks who portion and carve. Its length allows a full slice in one continuous draw, and the narrow blade presents less surface to the food, leaving clean faces on roasts, fish and terrines. It is the slicing knife for the Miyabi Black kitchen, used wherever a sawing motion would tear the cut.
Construction and Performance Ultra-hard core steel. A fine-grained powder steel holds a keen edge across many portions, keeping slices smooth from the first cut to the last. Ice-hardened blade. Sub-zero hardening stabilizes the steel for added hardness and corrosion resistance, an advantage when slicing acidic or brined foods. Flower Damascus cladding. Stainless layers protect the hard core along the full length of the blade. Honbazuke edge. The three-stage hand-honed edge severs fibers cleanly rather than compressing them, preserving the texture of raw fish and rare meat. D-shaped handle. The traditional Japanese profile keeps the blade aligned through long draws. Each handle’s grain and color are unique.
Best Uses Carving roasts, brisket, ham and turkey breast Slicing sashimi and crudo Portioning salmon and tuna loins Slicing terrines and pâtés Trimming silver skin from boneless cuts For chopping and general prep, the Miyabi Black 9.5-inch Chef’s Knife offers the same length with a taller blade. For crusty bread, use the serrated Miyabi Black 9.5-inch Bread Knife. Learn More$444.95 -
Miyabi Black 8-inch Chef’s Knife
The Everyday Chef’s Knife, Built to Hold Its Edge The Miyabi Black 8-inch Chef’s Knife is the center of the series: a thin, Japanese-profile blade at the length most cooks use for daily work. It handles the full run of prep, from breaking down onions and peppers to slicing boneless chicken and mincing herbs. Its hard core steel keeps the edge keen across long sessions, so the knife cuts the last case of produce as cleanly as the first.
Construction and Performance Ultra-hard core steel. A fine-grained powder steel takes an exceptionally keen edge and retains it through extended use, extending the time between sharpenings. Ice-hardened blade. Miyabi’s sub-zero hardening process stabilizes the steel for added hardness and corrosion resistance. Flower Damascus cladding. Stainless layers protect the hard core and give each blade its rippled pattern. Thin Japanese profile and Honbazuke edge. The slim blade and three-stage hand-honed edge pass through dense vegetables with less wedging than a thicker Western blade. D-shaped handle. The traditional Japanese profile, with a rounded spine and heel, gives a comfortable pinch grip. Each handle’s grain and color are unique.
Best Uses Dicing onions, carrots and celery Slicing boneless chicken, pork and beef Mincing herbs, garlic and ginger Julienne and fine slicing of vegetables Chopping greens and cabbage Cooks who work in larger volumes may prefer the longer reach of the Miyabi Black 9.5-inch Chef’s Knife. Those who favor push-cutting over rocking can consider the Miyabi Black 7-inch Santoku. This knife is also sold with the 3.5-inch paring knife in the Miyabi Black 2-Piece Knife Set. Learn MoreRegular Price: $444.95
Special Price $369.99
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Miyabi Black 9.5-inch Chef’s Knife
More Reach for Large Ingredients and Big Batches The Miyabi Black 9.5-inch Chef’s Knife suits cooks who work at volume or with large ingredients. The added length covers more of the board in each stroke, completes long slicing cuts in one pass, and handles cabbages, melons and boneless roasts that crowd a shorter blade. Its taller blade also gives the knuckles more clearance when chopping.
Construction and Performance Ultra-hard core steel. A fine-grained powder steel holds a keen edge through large batches, so the knife needs maintenance less often during a long session. Ice-hardened blade. Sub-zero hardening stabilizes the steel for added hardness and corrosion resistance. Flower Damascus cladding. Stainless layers protect the hard core along the full length of the blade. Thin Japanese profile and Honbazuke edge. The slim blade and three-stage hand-honed edge move through dense produce with little resistance, which matters more as the blade grows longer. D-shaped handle. The traditional Japanese profile gives secure control of the longer blade. Each handle’s grain and color are unique.
Best Uses Batch dicing of onions and mirepoix Shredding cabbage and slicing large root vegetables Halving and sectioning melons Slicing boneless roasts and large cuts of fish Chiffonade of greens and herbs For everyday prep in a smaller space, the Miyabi Black 8-inch Chef’s Knife offers a shorter, lighter blade. For carving and portioning, the narrower Miyabi Black 9.5-inch Sujihiki Slicing Knife makes cleaner single-stroke slices. Learn More$499.95
