Kitchen knife

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

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"AZUMASYUSAKU" Deba Kurouchi (Butcher Knife) Aogami Steel No.2 150mm~180mm

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

Paring Knife Aogami Steel No.2 Damascus, 105mm~120mm

"HONMAMON" Sashimi Knife Aogami Steel No.2 Damascus with Kurumi Handle

Deba (Butcher Knife) Aogami Steel No. 2 Cherry Tree Handle, 105mm~180mm

Kiritsuke Kurouchi Knife Aogami Steel No.2, 180mm-210mm with Kurumi Handle

"HONMAMON" Gyuto (Chef's Knife) Aogami Steel No.2 with Hammered Pattern, 200mm

"HONMAMON" Santoku (Multi-Purpose Knife) Aogami Steel No.2, Nashiji, Wooden Case, 170mm

Kiritsuke Yanagiba Kurouchi (Sashimi Knife) Aogami Steel No.2, 150mm~180mm with Kurumi Handle

"HONMAMON" Gyuto (Chef's Knife) , Aogami Steel No.2, 180mm~240mm

"HONMAMON" Petty (Utility Knife) Aogami Steel No.2, 150mm

"HONMAMON" Santoku (Multi-Purpose Knife) Aogami Steel No.2 with Stainless Steel Nashiji and Hammered Pattern,180mm

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