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Messermeister Meridian Elite 7 in. Santoku
The Messermeister Meridian Elite 7 in. Granton Edge Santoku is a hot drop forged high carbon steel blade with a traditional style handle that is perfectly weighted and balanced. This santoku is scalloped to prevent foods sticking to the blade. Ideal for cutting, chopping and slicing fruits and vegetables. Learn MoreRegular Price: $179.95
Special Price $143.96
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Messermeister Meridian Elite 10 in. Granton Edge Carving Knife
Can be used for carving Turkey, Chicken, Ham and other medium to large items with a granton edge to ensure the meat doesn't stick to the blade. Learn MoreRegular Price: $184.95
Special Price $147.96
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Messermeister Meridian Elite 7 in. Granton Edge Vegetable Knife
The Messermeister Meridian Elite Nakiri is a versatile tool that will make meal prep a breeze. Traditionally designed as a vegetable knife, this knife is a great choice for anyone who feels most comfortable working with a slightly shorter blade. This blade can be used for much more than just vegetables; think of this knife as a chinese cleaver - it's an all purpose tool that will feel like an extension of your hand. Learn MoreRegular Price: $214.95
Special Price $171.96
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Messermeister Meridian Elite 9 in. Bread Knife
The Messermeister Meridian Elite 9 inch Bread Knife is great for fresh breads and delicate pastries. The long straight blade is versatile, it can be used for slicing meats and even for cutting through layers of cake. The serrations on this blade can cut through even thick crusted sourdoughs without squishing the loaf and through delicate confestions without producing crumb. The slight bow to this blade creates a very comfortable cutting motion and helps to make clean slices without sawing. Learn MoreRegular Price: $149.95
Special Price $119.96
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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 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 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 Koh 8-inch (210mm) Gyuto Chef Knife
The Precision of Seki Craftsmanship Meets Modern Carbide Metallurgy A high-performance 8-inch Gyuto engineered for elite edge retention and surgical agility through heavy production shifts. The Miyabi Koh 8-inch Gyuto represents a calculated balance between traditional Japanese aesthetics and high-performance modern metallurgy. At its core is FC61 fine carbide stainless steel, a material that achieves a formidable 61 Rockwell hardness. Unlike traditional high-carbon steels that demand intensive maintenance, the FC61 provides the aggressive sharpness of a Japanese blade with the corrosion resistance and durability typically associated with German engineering. Each blade undergoes the proprietary FRIODURx2 ice-hardening process. This multi-stage thermal treatment optimizes the molecular structure of the steel, resulting in a blade that resists chipping while maintaining a 'scalpel-like' edge through 40 lbs of mirepoix or intensive protein fabrication. The blade is finished with the Honbazuke method—a traditional three-step honing process that creates a 9.5 to 12-degree edge angle. This acute geometry, combined with a thin 1.8mm spine, ensures the knife glides through dense root vegetables and delicate proteins with minimal resistance. The handle is a study in functional ergonomics. Constructed from moisture-resistant black Pakkawood, the octagonal profile provides a secure, slip-resistant grip regardless of hand orientation. Whether you utilize a traditional Western pinch grip or a Japanese-style finger-forward hold, the balance point is meticulously tuned for neutral handling. Finished with a signature silver mosaic pin and a sandblasted katana edge, the Miyabi Koh is as much a professional instrument as it is a tribute to the samurai sword-making heritage of Seki, Japan. Learn MoreRegular Price: $164.95
Special Price $139.99
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Miyabi Birchwood 8-inch Chef's Knife
The Pinnacle of Japanese Cutlery: The Miyabi Birchwood 8-inch Chef's Knife The Miyabi Birchwood 8-inch Chef's Knife is not simply a cutting tool; it is an heirloom, a masterpiece of form and function designed for those who demand the absolute best. As the workhorse of the kitchen, this Gyuto excels at slicing, dicing, and chopping nearly any ingredient with unparalleled grace and precision. 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. Each blade is then ice-hardened to a remarkable 63 Rockwell, ensuring it will hold its scalpel-like edge for an extraordinary length of time. 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. 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 MoreRegular Price: $364.95
Special Price $299.99
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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
