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Collections
- Sakai Takayuki
- Satoshi Nakagawa Knives
- Saya Covers & Edge Covers
- Seido
- Seki Kanetsugu Knives
- September Release
- September Restock
- Shapton Whetstones
- Sharpening
- Shigefusa Knives
- Shigeki Tanaka Knives
- Shiro Kamo
- Shizu Hamono
- Shoichi Hashimoto Knives
- Shop All Japanese Kitchen Knives
- Shop New Arrivals
- Short Kitchen Knives (Less Than 180mm)
- Speciality Japanese Knives
- Stainless Bunka
- Stainless Gyuto
- Stainless Santoku
- Suehiro Japanese Whetstones & Sharpening Gear
- Sukenari
- Suncraft
- Table Knives
- Tadafusa
- Tadokoro Hamono
- Takamura
- Takamura Hamono Knives
- Takayuki Shibata Knives
- Takeda Hamono Knives
- Takeshi Saji
- Tojiro Knives
- Tosa Knives - Unique Japanese Whale Knives
- Toshihiro Wakui Knives
- Tsunehisa Carbon (Blue Super) Knives
- Tsunehisa Knives
- Tsunehisa Stainless Steel Knives
- Wanchana Knives
- Warehouse Clearance
- Whetstones & Knife Care Products
- Wholesale Featured
- Wooden Japanese Chopsticks
- Yoshikane
- Yoshimi Kato Knives
- Yoshoku Sharpening Tools
- Yu Kurosaki Knives
Products
- Tsunehisa White 2 Stainless Clad Tsuchime Bunka 165mm - Dark Maple
- Seido VG10 Kurozome Nickel Damascus Gyuto 240mm - Persimmon
- Seido VG10 Kurozome Nickel Damascus Petty 150mm - Sandalwood
- Seki Souma (Formerly FKM) Petty 150mm - Red
- Tsunehisa White 2 Stainless Clad Tsuchime Bunka 165mm - Dark Carbon Fibre
- Hatsukokoro Hikari SLD Kiritsuke 205mm - Bubinga
- Kataoka VG5 Gyuto 210mm
- Seido x Tadafusa White 2 Kurouchi Petty 135mm - Persimmon
- Tadafusa "Seido" White 2 Kurouchi Petty 135mm - Blade Only
- Tsunehisa Migaki Blue Super Nakiri 160mm - Mono Bubinga
- Tsunehisa Swedish Stainless Washiji Gyuto 210mm - Mono Bubinga
- Tsunehisa White 2 Stainless Clad Tsuchime Santoku 165mm - Mono Bubinga
- Blue 2 Snips 120mm
- Chiba Mandoline Slicer - Cream
- Hatsukokoro Ryuhyo SG2 Damascus Santoku 180mm - Dark Maple
- Naniwa Chocera Pro Whetstone #5000 Grit
- Plating Spoon - Black
- Senzo Clad AUS10 90mm Paring
- Porter 9 Pocket Polymer Leather Trim Knife Roll
- Hatsukokoro Ryuhyo Kurozome SG2 Damascus Petty 150mm - Maple Turquoise
- Hatsukokoro Ryuhyo Kurozome SG2 Damascus Petty 150mm - Persimmon
- Gestura Petite Stando Tweezer - Gunmetal
- Naniwa Advance Super Stone 1000 & 5000 Bundle
- Naniwa Advance Super Stone 5000 Grit
- Tojiro DP3 Petty 15cm
- Zanmai KPD-200 Damascus Kitchen Scissors
- Chopstick Rest - Red Crane
- Chopstick Set of 5 - Geometric
- Habitat Canvas Knife Roll - 6 Slot - Black
- Habitat Canvas Knife Roll - 6 Slot - Black With Enamel Pins
- Hatsukokoro Kurogane Blue 2 Ko Bunka 120mm
- Hatsukokoro Shinkiro Blue Super Damascus Kurouchi Petty 150mm - Ebony & Blonde
- Chefs Edge 'Handmade' T-Shirt - White
- Hajimaru Migaki Nashiji Ko-Santoku 150mm
- Morihei Hishiboshi 6000 Grit Whetstone
- Tosa Mink Whale Knife - C
- Yu Kurosaki Shin-Gekko VGXEOS Petty 130mm
- Hatsukokoro Hikari SLD Bunka 170mm - Bubinga
- PVC Chef Tool Pouch - 10 Slot (Not For Knives)
- Senzo Professional SG2 Gyuto 210mm
- Tsunehisa AUS-10 Nawame Tsuchime Santoku 165mm - Ebony
- Tsunehisa Blue Super Tsuchime Petty 135mm - Cherry
- Tsunehisa Swedish Stainless Washiji Bunka 165mm - Mono Ebony
- Tsunehisa White 2 Stainless Clad Tsuchime Santoku 165mm - Ebony
- CCK Stainless Chinese Cleaver
- Mcusta Zanmai "Hybrid" VG10 Gyuto 210mm
- Mcusta Zanmai "Hybrid" VG10 Petty 150mm
- Nigara Hamono SG STRIX Santoku 165mm
- Saucing Spoon - Black
- Masamoto Sohonten KS White 2 Kiritsuke 210mm
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 by Exquisite HTML Sitemap Generator on: Friday, Jun 05, 2026.