Kitchen Knife

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

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

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

"NEW MINAMOTO MITSUKANE" Petty/Gyuto Mono-Steel 150mm~270mm

"KIYOKANE" Gyuto Kurouchi (Chef's Knife) Aogami Super Steel with Wooden Case, 240mm

"HIROYUKI SAKU" Gyuto (Chef's Knife) Powdered HSS HAP40 210mm

Santoku (Multi-Purpose Knife) Powdered HSS HAP40 170mm

HONMAMON Sakai ICHIJI Santoku (Multi-Purpose Knife) Stainless Steel, 180mm

"HONMAMON" Kiritsuke Gyuto (Chef's Knife) Powder Heiss R2 HSS, 210mm

Deba (Butcher Knife) VG10, 135mm~150mm Garasuki 180mm

"HONMAMON" Santoku (Multi-Purpose Knife) Powdered HSS R2,180mm

"SHIGEHIRO SPECIAL" Gyuto Special Edition (Chef's Knife) VG10 Damascus, 185mm

"MIKIHISA" Makiri : Hammered Pattern Shirogami Small Kitchen Knife, 135mm~150mm Single Bevel

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

HONMAMON Nakiri (Vegetable Knife) Aogami Steel No.2 with Stainless Steel, 165mm

Deba (Butcher Knife) Stainless Steel, 135mm~180mm

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