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) Shirogami Steel No.1 150mm~180mm

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

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

HONMAMON "MOTOKANE" Funayuki Kurouchi Aogami No.1, 150mm

"KIYOKANE" Petty Kurouchi (Utility Knife) Aogami Super Steel, 150mm

"EN" Petty (Utility Knife) VG-10, 105mm~150mm

HONMAMON "MOTOKANE" Santoku Kurouchi (Multi-Purpose Knife)Aogami Super, 170mm

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

"MOTOKANE" Deba Kurouchi (Butcher Knife) Aogami Steel 1, 150mm~210mm

"HONMAMON" Yanagiba (Sashimi Knife) Ginsan Stainless Steel

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

"EN" Deba (Butcher Knife) VG-10, 90mm~120mm

Deba (Butcher Knife) Shirogami, 105mm~180mm For Left Hander

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

'SHIGEKATSU' Sashimi Knife SK Material, 180mm~300mm

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