Due to an increased number of orders toward the festive season, some delays in delivery may occur.
Please allow enough time if you purchase for gift purposes.
Thank you for your understanding.
- Home
- Knife by types
- Knife by Steel
- Stainless - R2: Powdered High Speed Steel Knives $$$$
- Stainless - Ginsan: Silver3 Steel Knives 銀三 $$$
- Stainless - VG10 Steel Knives $$
- Carbon - Honyaki (monosteel) Knives 本焼 $$$$$
- Carbon - Blue Steel Knives (Aogami 1 and 2) 青鋼 $$$$
- Carbon - White Steel Knives (Shirogami 1 and 2) - 白鋼 $$$
- Carbon - Japanese SK Steel (General Steel) Knives $
- About us
- Zip - Own it now, pay later
- FAQs
- Knife Blog
- What makes prices of kitchen knives different?
- Learn about blade material, size, and handle of kitchen knives
- What is the difference of knife by steel
- Manufacturing process - until the kitchen knife is made
- How to choose right whetstone
- How to sharpen a single-edge kitchen knife (Deba, Sashimi, Usuba, etc)
- How to sharpen double-edged kitchen knives (Santoku, Gyuto, Petty etc.)
- Contact us
- Sharpening Tutorial & Other Videos
- Home
- +Knife by types
- +Knife by Steel
- Stainless - R2: Powdered High Speed Steel Knives $$$$
- Stainless - Ginsan: Silver3 Steel Knives 銀三 $$$
- Stainless - VG10 Steel Knives $$
- Carbon - Honyaki (monosteel) Knives 本焼 $$$$$
- Carbon - Blue Steel Knives (Aogami 1 and 2) 青鋼 $$$$
- Carbon - White Steel Knives (Shirogami 1 and 2) - 白鋼 $$$
- Carbon - Japanese SK Steel (General Steel) Knives $
- About us
- Zip - Own it now, pay later
- FAQs
- +Knife Blog
- What makes prices of kitchen knives different?
- Learn about blade material, size, and handle of kitchen knives
- What is the difference of knife by steel
- Manufacturing process - until the kitchen knife is made
- How to choose right whetstone
- How to sharpen a single-edge kitchen knife (Deba, Sashimi, Usuba, etc)
- How to sharpen double-edged kitchen knives (Santoku, Gyuto, Petty etc.)
- Contact us
- Sharpening Tutorial & Other Videos
- Sign in
