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Global Classic Bread Knife
The Global 8.7 in. (220mm) Bread Knife is ideal for slicing through crusty breads with soft centers. This great bread knife made of Japanese steel will stay sharper than most bread knives. Made in Japan. Learn MoreRegular Price: $129.95
Special Price $99.99
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Global Classic 7.1 in. Vegetable Knife
The Global Classic 7.1 in. (180mm) Vegetable Knife is the perfect knife for quickly chopping vegetables; particularly shallots, green onions and garlic. Unlike more traditionally shaped nakiris this blade has a slight curvature near the tip which allows for a rock cut and creates a smooth motion when rocking the knife along the board. Guaranteed to speed up your vegetable prep when compared to a traditional nakiri design. Learn MoreRegular Price: $149.95
Special Price $99.99
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Global 40th Anniversary 7" Fluted Chef's Knife
A Masterpiece Forty Years in the Making: The Global G-78/AB Limited Edition Experience the surgical precision of CROMOVA 18 steel and the signature ergonomics that revolutionized the modern professional kitchen. For four decades, Global has been the vanguard of Japanese cutlery, and the 40th Anniversary G-78/AB Chef's Knife is the culmination of that legacy. This isn't just a commemorative piece; it is a high-performance tool engineered for the rigors of professional service. The 7-inch blade length is widely considered the 'sweet spot' for home cooks and chefs alike, offering the nimble control of a paring knife with the heft required for heavy-duty vegetable prep. The core of this anniversary edition is Global's proprietary CROMOVA 18 stainless steel. By blending high levels of Chromium with Molybdenum and Vanadium, Global has achieved a steel that is hard enough to maintain a razor-like edge but resilient enough to resist chipping and staining. Each blade is ice-tempered and hardened to Rockwell C56-C58, ensuring it outlasts conventional Western steel in edge retention. What sets the G-78/AB apart is its unique fluted (Granton) edge. These carefully machined divots create small air pockets between the steel and the food, drastically reducing surface tension. Whether you are slicing through starchy potatoes or delicate proteins, the blade glides through without sticking, allowing for faster, more uniform cuts. The seamless, all-stainless construction ensures total hygiene, while the iconic dimpled handle provides a slip-resistant grip even in high-moisture environments. This 40th-anniversary edition is a testament to the fact that when it comes to balance, durability, and sharpness, Global remains the industry standard. Learn MoreRegular Price: $129.95
Special Price $79.99
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Kikuichi Ginsan 240mm (9.4 in.) Sujihiki Slicing Knife
Surgical Precision for Protein Fabrication: The Kikuichi 240mm Ginsan Sujihiki Handling the Kikuichi GW Series 240mm Sujihiki reveals a distinct lack of the 'drag' commonly felt with thicker, factory-stamped slicers. During physical testing on chilled beef tenderloin and delicate yellowtail, the blade’s 3-layer San Mai construction and hand-finished taper allow for a single, effortless pull-cut. The Ginsan (Silver-3) core provides a rare sensory experience; it takes an aggressive, toothy edge that mimics traditional Aogami (blue steel) feedback, yet it remains completely inert when slicing acidic ingredients or working in humid, high-paced kitchens. The 240mm length is the industry standard for a reason—it provides enough runway to slice through a standard roast in one motion, preventing the 'sawing' effect that ruins protein fibers. The balance point sits slightly forward of the bolster, encouraging the tip-driven precision required for removing silver skin or portioning sashimi. The octagonal walnut handle fills the palm without creating hotspots, providing a secure, non-slip grip even when hands are wet. This is not a fragile showpiece; it is a tool built for the line, finished with the hand-engraved chrysanthemum mark that signifies 750 years of Sakai bladesmithing lineage. Learn MoreRegular Price: $355.00
Special Price $335.00
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Mercer BPX 10" Chef Knife
High-Volume Prep Precision for Professional Kitchens The Mercer BPX 10" Chef Knife is built for the physical demands of a high-output kitchen. While an 8-inch knife is the standard for general tasks, this 10-inch (254mm) blade offers a significant mechanical advantage when processing large quantities of produce or breaking down large proteins. The extra length provides greater leverage, allowing the weight of the knife to do more of the work through dense vegetables like butternut squash or large cabbage heads. The blade is forged from X30Cr13 high-carbon German steel, a material selected for its balance of toughness and ease of maintenance. Unlike ultra-hard brittle steels, this alloy is resilient against chipping during heavy chopping. The ice-hardening process refines the grain structure, pushing the Rockwell Hardness to 57-58 HRC. In practical use, this means the edge holds its geometry through a full shift but responds immediately to a ceramic honing rod when the edge begins to roll. Tactile feedback is a priority in the BPX design. The handle is constructed from glass-reinforced nylon with a specialized industrial texture. When your hands are wet or covered in fats, the handle maintains a secure, non-slip friction that prevents twisting. The taper-ground edge features a mirror finish, reducing surface drag as the blade passes through moist ingredients, ensuring clean slices without sticking. This is a no-nonsense tool for the line cook or caterer who requires a larger blade that won't fatigue the hand over hours of repetitive motion. Learn MoreRegular Price: $32.80
Special Price $28.50
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Minonokuni Matsu 165mm Blue Steel Hon Kasumi Deba
Minonokuni Matsu 165mm Deba Knife - Aogami #2 Blue Steel (Right-Handed) Experience the joy of traditional Japanese fish preparation with the Minonokuni Matsu Deba, a 165mm (6.5-inch) specialty blade meticulously crafted for the discerning chef or passionate home cook. This is more than just a knife; it's an heirloom-quality tool designed to process fish and poultry with ease and precision. The "Matsu" (Pine) line from Minonokuni represents the resilience, longevity, and soul of traditional Japanese bladesmithing. This knife is hand-hammered and forged in the classic methods that have been used to forge samurai swords for hundreds of years. This right-handed Deba features: Exquisite Aogami #2 (Blue Steel) Kasumi Blade: Carbon (not stainless) Aogami #2 steel, renowned for its exceptional sharpness, superior edge retention, and surprising ease of sharpening. This hard cutting edge melds into a soft iron spine, which creates a beautiful "Kasumi" (misty) finish and adds strength and weight to the knife Purpose-Built Deba Design: The classic thick spine and substantial weight provide the necessary power to effortlessly cut through fish heads and bones. The acute single-bevel edge ensures incredibly clean, precise filleting, preserving the delicate texture of the fish. Versatile 165mm Blade Length: An ideal size for handling small to medium-sized fish with excellent control and maneuverability. This size offers optimal control while still providing enough length to cut a variety of game birds and fresh or salt water species. Authentic Wa-Handle: The traditional Japanese D-shaped handle is crafted from oiled Japanese Magnolia (Ho) wood. This lightweight, water-resistant wood offers a comfortable, natural, and secure grip, even with wet hands. Premium Buffalo Horn Ferrule: The handle is beautifully accented and reinforced with a genuine Buffalo Horn ferrule, adding a touch of luxury, durability, and ensuring a tight fit between blade and handle. Right-Handed Single Bevel: Sharpened primarily on one side for the precise, pull-cutting techniques characteristic of Japanese culinary arts. Whether you're aiming for perfect sashimi slices or expertly butchering a whole catch, the Minonokuni Matsu Deba, with its premium Aogami #2 steel and traditional craftsmanship, offers an unparalleled cutting experience. Learn MoreRegular Price: $330.00
Special Price $260.00
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Miyabi Evolution 8-inch Chef Knife
The Precision of Seki Craftsmanship Meets German Engineering Standards The Miyabi Evolution 8-inch Chef Knife represents a critical evolution in professional cutlery, bridging the gap between delicate Japanese precision and the rugged utility of German design. Handcrafted in Seki, Japan, this blade is specifically engineered for chefs who require the razor-sharp performance of Japanese steel but prefer the safety and clearance of a taller blade profile. Advanced FC61 Metallurgy and Thermal Treatment At the core of this knife is FC61 fine carbide steel, a high-performance alloy renowned for its ability to hold a terrifyingly sharp edge without the brittleness often associated with traditional high-carbon steels. Each blade undergoes a sophisticated six-step FRIODURx2® ice-hardening process at -94°F. This molecular transformation results in a Rockwell hardness of 61, ensuring the edge maintains its integrity through 40 lbs of mirepoix while remaining resilient against chipping and corrosion. Hybrid Ergonomics for High-Volume Prep One of the most distinct features of the Evolution series is its 2-inch (51mm) blade height. This design provides significant knuckle clearance, allowing for a fluid, aggressive rocking motion similar to a German profile, yet delivered through a thin, Japanese-style blade. The handle is constructed from glass-fiber enhanced POM, triple-riveted for lifetime durability. The rounded spine and heel eliminate the friction points that typically cause 'chef’s callus' during extended use, ensuring fatigue-free performance during double shifts. The Honbazuke Edge Tradition Every Miyabi Evolution blade is hand-finished using the traditional three-step Honbazuke process. This involves vertical and horizontal sharpening on whetstones followed by a final polishing on a leather strop. The result is a mirror-finished 'Katana' edge that glides through proteins and dense vegetables with zero drag, preserving the cellular integrity of your ingredients for superior flavor and presentation. Learn MoreRegular Price: $154.95
Special Price $139.99
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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 Artisan 8" Chef's Knife
The Apex of Japanese Engineering: The Miyabi Artisan 8" Chef's Knife In the world of professional culinary tools, few blades command as much respect as the Miyabi Artisan. This isn't just a kitchen tool; it is a meticulously engineered instrument designed for those who demand surgical precision and unrelenting durability. At its core lies the revolutionary SG2 (MC63) micro-carbide powder steel. Unlike traditional stainless steel, this powder metallurgy allows for a staggering 63 Rockwell hardness, providing a level of edge retention that means fewer trips to the sharpening stone and more time creating culinary masterpieces. The Artisan series is a bridge between Seki's 700-year sword-making history and 21st-century technology. Each blade undergoes the CRYODUR ice-hardening process, a sophisticated thermal treatment that enhances the steel's crystalline structure to ensure maximum corrosion resistance and structural integrity. The signature Tsuchime finish is more than a visual marvel; the hand-hammered indentations create small air pockets that significantly reduce suction, allowing the blade to glide through dense vegetables and proteins without sticking. Designed with the professional 'choke grip' in mind, the spine and bolster are painstakingly smoothed to prevent friction against your hand. The ergonomic D-shaped handle, crafted from Cocobolo Rosewood Pakkawood, provides a natural, fatigue-free grip that feels like an extension of your arm. From the brass and red spacers to the intricate mosaic pin, every millimeter of this knife reflects the 'Artisan' name, ensuring your kitchen workhorse is as beautiful as it is powerful. Learn MoreRegular Price: $234.95
Special Price $199.99
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Miyabi Black Chef's Knife 8-inch
The Hardest Steel in the Kitchen: 67 HRC Precision Meets 133-Layer Damascus Engineered for the elite professional, the Miyabi Black 8-inch Chef’s Knife represents the pinnacle of Japanese blade-smithing merged with advanced German engineering. At its core is the ultra-premium MCD67 micro-carbide powder steel—also known as ZDP-189—which achieves an extraordinary 67 Rockwell hardness. This is significantly harder than standard professional knives, allowing for a 9.5° to 12° Honbazuke edge that maintains surgical precision long after other blades have dulled. Industrial Resilience and Aesthetic Mastery The blade is a structural work of art. The core is protected by 132 layers of stainless steel, creating a unique flower Damascus pattern that aids in food release and provides exceptional corrosion resistance. The proprietary CRYODUR ice-hardening process at -196°C ensures the molecular structure of the steel is perfectly aligned. This results in extreme edge retention that can withstand high-volume prep of mirepoix or delicate protein slicing without requiring constant honing. Ergonomics for the Professional Workflow The traditional Japanese 'D'-shape handle is crafted from North American Bigleaf maple burl wood, dyed a sophisticated black ash. Unlike round handles that can slip when wet, the D-shape provides a tactile 'index' for your hand, ensuring the blade remains perfectly perpendicular to the cutting board. The mosaic accent pin and steel end cap provide a balanced counterweight to the 8-inch blade, reducing wrist fatigue during long shifts. This is a tool designed for the chef who demands technical perfection and requires a knife that stays sharp through forty pounds of vegetable prep. Learn More
