Kitchen Knife

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

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"HONMAMON" Gyuto Kurouchi (Chef's Knife) Aogami Steel, 210mm～240mm

"KIYOKANE" Gyuto Kurouchi (Chef's Knife) Aogami Super Steel, 210mm~240mm

"MUSASHIKOKU KOUGETSU" Gyuto (Chef's Knife) Mono-Steel made of SK Materials, 180mm~300mm

"SHIGEKI TANAKA" Gyuto (Chef's Knife) Powdered HSS R2 Damascus with Ironwood Handle, 240mm

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

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

"HONMAMON" Gyuto (Chef's Knife) All Stainless Steel, 180mm~270mm

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

"HONMAMON" Gyuto (Chef's Knife) / Petty (Utility Knife) VG-10 Damascus series, 120mm~270mm

HONMAMON "SAKAI SHIGEKATSU" Mioroshi Deba (Butcher Knife) SK Steel, 210mm

Gyuto (Chef's Knife), Powdered HSS R2, 210mm~240mm with Buffalo Horn Octagonal Handle

"SHIMOUSANOKUNI" Gyuto (Chef's Knife) Shirogami No.1, 165mm~300mm

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