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Products
- Leszek Sikon Hammer S Grind Spicy Rectangle
- Tsunehisa Migaki Blue Super Gyuto 210mm - Sandalwood
- Tsunehisa Migaki Blue Super Gyuto 210mm - Maple White Stripe
- Tsunehisa AUS-10 Nawame Tsuchime Santoku 165mm - Sandalwood
- Tsunehisa AUS-10 Nawame Tsuchime Santoku 165mm - Ebony
- Tsunehisa Swedish Stainless Washiji Damascus Nakiri - Dark Maple
- Leszek Sikon Hammer S Grind Gyuto - Dyed Maple
- Seido VG10 Kurozome Nickel Damascus Petty 150mm
- Seido VG10 Kurozome Nickel Damascus Santoku 180mm
- Sakai Takayuki Kurokage Petty 150mm - Dark Carbon Fibre
- Tsunehisa Ginsan Migaki - 2 Piece Set
- Seido Ginsan Kurouchi Tsuchime - 2 Piece Set
- Seido Ginsan Kurouchi Tsuchime - 3 Piece Set
- Hatsukokoro Kurogane Blue 2 - 2 Piece Set
- Hatsukokoro Hikari SLD 3 Layer Gyuto 210mm - Quince
- Hatsukokoro Sumi Blue 2 Kurouchi Petty 120mm
- Hatsukokoro Hikari SLD 3 Layer Gyuto 210mm - Carbon Fibre
- Okeya Ginsan Bunka 165mm - Maple
- Kisuke "The Beast" ZDP‐189 Bunka 170mm
- Blade Guard 24cm
- Hocho Kobo SLD 2 Knife Set with Porter Knife Bag
- Hocho Kobo SLD - 2 Knife Set with Whetstone
- Senzo Universal VG10 - 2 Knife Set with Whetstone
- Senzo Clad - 2 Knife Set with Whetstone
- Senzo Professional SG2 - 2 Knife Set with Whetstone
- Senzo Black VG10 Damascus - 2 Knife Kiritsuke Set with Whetstone
- Senzo Black VG10 Damascus - 2 Knife Gyuto Set with Whetstone
- Mutsumi Hinoura Ajikataya White 2 Gyuto 210mm - Spalted Maple
- Hatsukokoro Kumokage Blue 2 Kurouchi Damascus Bunka 180mm
- Tsunehisa Ginsan Nashiji Gyuto 210mm - Dark Maple
- Nigara Hamono SG2 Kurouchi Tsuchime Kiritsuke Petty 150mm - Western Ironwood
- Mutsumi Hinoura Ajikataya White 2 Nakiri 165mm - Lauraceae & Black Horn
- Tomida Hamono Bread Knife 210mm
- Chopstick Set of 2 - Floral
- Yoshikane (Hatsukokoro) SKD Nashiji Bunka 165mm - Dark Maple
- Namiba Monster Bread Knife 280mm
- Porter Dual Sided Leather Strop (Small)
- Masakage Zero Blue Super Petty 150mm
- Shiro Kamo SG2 Black Damascus Gyuto 210mm
- Tojiro F-1125 Yanagiba 270mm
- Morihei Munetsugu Kurouchi Petty 135mm
- Yu Kurosaki AS Kokusen Ei Petty 130mm
- Seki Souma (Formerly FKM) Petty 120mm
- HADO "Sumi" Gyuto 240mm
- Sake Set - Racoon
- Hatsukokoro Hayabusa Blue Super Santoku 180mm - Quince
- Yu Kurosaki AS Kokusen Ei Petty 130mm - Maple Turquoise
- Yoshikane (Hatsukokoro) SKD Nashiji Bunka 165mm - Maple Turquoise
- Masakage Yuki Gyuto 240mm - Maple Turquoise
- Nigara Hamono "Anmon" SG2 Damascus Bunka 180mm - Dark Carbon Fibre
Pages
Blogs
Hibachi:
- How to Clean and Maintain Your Hibachi Grill: Expert Care Guide
- How to Light Binchotan Charcoal in Your Hibachi Grill
- Hibachi Grill: Complete Setup Guide
Knife care:
- The Patina Marks on Your New Knife
- Caring for your Japanese Chef Knife
- The Definitive Guide to Japanese Knife Steels
Knife information:
- Elevate Your Cooking with Japanese Knives from Chef's Edge
- Unveiling the Mastery Behind Japanese Knives
- Why Professional Chefs Prefer Japanese Knives
- Choosing Your First Japanese Knife: A Beginner's Guide (2024)
- Exploring the Art of Japanese Knife Making
- The Ultimate Guide to Japanese Chef Knives (2024)
- Mastering Japanese Knife Care: Preserving the Excellence of Your Blades
- Japanese Knives: The Deba
- Whetstones - Which grit do I need?
- Japanese Knives: The Sujihiki
- Japanese Knives: The Petty
- Chef or Santoku? What's the difference?
- Japanese Knives: The Kiritsuke
- How to choose the best bread knife
- Japanese Knives: The Bunka
- Is there a difference between Damascus steel and stainless steel?
- Guide to buying a chef’s knife
- What do people mean when they say high-performance kitchen knives?
- Japanese Knives: The Gyuto
- Forged vs Stamped - what is the difference?
- What is the Rockwell Hardness Scale and why does it matter?
- The best knife for cutting vegetables
- The Best Way To Store Your Japanese Knives
- Japanese Knives in Perth
- Why Are Japanese Knives So Sought After?
- Why Are Japanese Knives Never In Stock?
- Gifting A Japanese Knife - Making the right choice
- Carbon Steel v Stainless Steel. What's Better?
- Double Bevel Knife Sharpening — How to Do it Right
- Japanese Chef Knives - The Gyuto
- Damascus Steel Kitchen Knives
- Japanese Chef Knife Types
- Why Japanese Knives
- A Guide to Japanese Knives (2021)
- How to Make a Japanese Knife
- Affordable Japanese Chef's Knives
- Choosing The Right Chef Knife For You
Knife knowledge:
This page was last updated on: Saturday, Nov 08, 2025.