Skip to content
Menu
Home
All products
Left Hand Store
Kitchen knife
Kitchen knife menu
Chef's knife
Deba knife
Sashimi knife
Santoku knife
Parign knife
Nakiri knife
Other knives
Whetstone / Sharpeners
Material type
Material type menu
Aogami steel no2
Aogami steel no1
Aogami super steel
Shirogami steel no1
Shirogami steel no2
V-gold10
Powdered HSS
SK steel
Gardening tools
Gardening tools menu
Gardening shears
Weeding tools
Craft tools
Craft tools menu
Sharpners
Saw
Outdoor tools
Outdoor tools menu
Hatchet
Sickle
Accessory
Log in
Create account
Search
About us
Shipping
Return policy
Privacy policy
Terms of Service
Refund policy
Facebook
Twitter
Instagram
YouTube
Search again
View cart
Learn Together
June 30, 2021
Honmamon-paper Vol.2
Read more
June 17, 2021
Honmamon-paper Vol.1
Read more
May 19, 2021
Japanese Steel Types and Characteristic!
SHIROGAMI 1 (white steel)Hitachi Co., around 1.3% carbon, 0.25% manganese, HRC 61-64.This is pure carbon steel, fine grained and extremely hard, used by traditional foundries and for forging Honyaki blades.SHIROGAMI...
Read more
May 10, 2021
How to Maintain Sharpening Stone
When the sharpening stone is recessed. No matter how much you grind, it won't be a sharp blade. Sharpening stone need retain flat.
Read more
May 6, 2021
What is Yanagi knife?
The yanagi is used to slice boneless fish fillets into sashimi and toppings for sushi. The graceful, long and thin blade is designed to cut slices in one drawing stroke,...
Read more
April 30, 2021
What is kurouchi knife?
Kurouchi knives retain the scaly residue left from the forging process, meaning that the residue works as coating on the carbon steel to prevent from rust. The finish of Kurouch...
Read more
April 20, 2021
Different places and characteristics of making Japanese kitchen knives - part.3
There are 6 representative knife making places in Japan 5. Kochi Tosa city Kurouchi is a traditional forging technique, because shortly after the war, so the demand for agricultural tools is very large, all...
Read more
April 20, 2021
Different places and characteristics of making Japanese kitchen knives - part.2
There are 6 representative knife making places in Japan 3. Hyogo Miki and Ono city Even now, a wide variety of knives are made using traditional manufacturing methods. From daily...
Read more
Previous
1
2
Next
Close Cart
Shopping Cart
Your cart is currently empty.
Enable cookies to use the shopping cart
t: e
(-
)
Remove
Item Quantity
Special instructions for seller
Choosing a selection results in a full page refresh.
Press the space key then arrow keys to make a selection.