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Products
- Hatsukokoro Kaijin Blue 2 Stainless Clad Kiritsuke Gyuto 210mm - Maple Turquoise
- Matsubara Hamono White 1 Tsuchime Bunka 180mm
- Matsubara Hamono White 1 Tsuchime Gyuto 210mm
- Hajimaru Ginsan Nashiji Santoku 170mm - Ebony
- Hatsukokoro Shirasagi Blue 2 Tsuchime Honesuki 150mm
- Kiyohide Glass Kobo Rock Glass Seiken Amber
- Kiyohide Glass Kobo Rock Glass Seiken Azure
- Kiyohide Glass Kobo Rock Glass Seiken Green
- Hatsukokoro Kaijin Blue 2 Stainless Clad Gyuto 240mm
- Masakage Koishi Bunka 165mm - Persimmon
- Nigara Hamono SG STRIX Gyuto 210mm - Persimmon
- Hatsukokoro Ryuhyo Kurozome SG2 Damascus Bunka 180mm - Persimmon
- Seido x Tadafusa White 2 Kurouchi Petty 135mm - Persimmon
- Shizu Hamono "Bessaku" Gyuto 210mm
- Seido x Tadafusa White 2 Kurouchi Gyuto 240mm - Persimmon
- Seido x Tadafusa White 2 Kurouchi Gyuto 210mm - Persimmon
- Persimmon Handle - Gyuto 240
- Persimmon Handle - Gyuto 210
- Persimmon Handle - Bunka, Nakiri and Santoku
- Persimmon Handle - Petty
- Chef's Edge x Sakai Kikumori Blue 2 Gyuto 255mm - Persimmon
- Mono Ebony Handle - Bunka, Santoku & Nakiri
- Tadafusa "Seido" White 2 Kurouchi Petty 135mm - Blade Only
- Tadafusa "Seido" White 2 Kurouchi Gyuto 210mm - Blade Only
- Tadafusa "Seido" White 2 Kurouchi Gyuto 240mm - Blade Only
- Hatsukokoro Ryuhyo Kurozome SG2 Damascus Bunka 180mm - Blade Only
- Hatsukokoro Kaijin Blue 2 Stainless Clad Bunka 180mm
- Dark Maple Handle - Bunka, Nakiri and Santoku
- Nigara Hamono SG STRIX Gyuto 210mm - Blade Only
- Misono 733 UX10 Stainless Petty 150mm
- Sakai Kikumori "Choyo" Blue 1 Gyuto 210mm - Quince
- Dark Maple Handle - Gyuto 240
- Hatsukokoro Ryuhyo SG2 Damascus Gyuto 240mm - Dark Maple
- Yu Kurosaki Shin-Gekko VGXEOS Santoku - Olive Wood
- Yu Kurosaki Shin-Gekko VGXEOS Bunka 170mm - Olive Wood
- Yu Kurosaki Shin-Gekko VGXEOS Petty 150mm - Olive Wood
- Yu Kurosaki Shin-Gekko VGXEOS Petty 130mm - Olive Wood
- Yu Kurosaki AS Kokusen Sujihiki 270mm - Padouk
- Yu Kurosaki Shizuku SG2 Gyuto 270mm - Padouk
- Yu Kurosaki AS Kokusen Bunka 165mm - Turquoise
- Yu Kurosaki AS Kokusen Sujihiki 240mm - Turquoise
- Yu Kurosaki AS Kokusen Gyuto 210mm - Turquoise
- Yu Kurosaki AS Kokusen Petty 130mm - Turquoise
- Yu Kurosaki Shizuku SG2 Nakiri 165mm - Honduran Rosewood
- Yu Kurosaki Shizuku SG2 Petty 150mm - Honduran Rosewood
- Yu Kurosaki Shizuku SG2 Petty 120mm - Honduran Rosewood
- Seido VG10 Kurozome Nickel Damascus Santoku 180mm - Persimmon
- Seido VG10 Kurozome Nickel Damascus Petty 150mm - Persimmon
- Seido VG10 Kurozome Nickel Damascus Gyuto 240mm - Persimmon
- Seido VG10 Kurozome Nickel Damascus Gyuto 210mm - Persimmon
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: Monday, Feb 16, 2026.