Kitchen Knife

Japanese kitchen knives have become a sensation in the culinary world for their sharpness and versatility.

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"TOHKO" Gyuto (Chef's Knife) Shirogami Nashiji, 180mm

"HONMAMON" Gyuto (Chef's Knife) Powdered HSS R2 Damascus

"HARUKAZE" Gyuto (Chef's Knife) Powdered HSS R2 Damascus, 180mm~240mm with Walnut Handle

"HARUKAZE" Petty (Utility Knife) Damascus with Walnut Handle, Powder HSS R2, 150mm

"HONMAMON" Gyuto (Chef's Knife) Stainless and Nickel Damascus, 180mm～240ｍｍ

Gyuto (Chef's Knife) VG10 Damascus, 150mm~210mm with Walnut Handle

"HONMAMON" Gyuto (Chef's Knife) Aogami Super Steel, Polished

"AO-UMA" Gyuto (Chef's Knife) Aogami Super Steel, Hammered Pattern, 210mm

"HONMAMON" Kiritsuke Gyuto (Chef’s Knife) Aogami Super Steel, 210mm

"HONMAMON" Gyuto (Chef’s Knife) Ginsan Stainless Steel Nashiji, 210mm

HONMAMON "MOTOKANE" Wa-Gyuto Kurouchi (Chef's Knife) Aogami Steel No.1, 180mm~240mm

"SHIGEHIRO SPECIAL" Gyuto Special Edition (Chef's Knife) VG10 Damascus, 210mm

"HONMAMON" Wa-Gyuto (Chef’s Knife) Aogami Super Steel, 210mm

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