Kaz's knife store in Prahran is on the way to full open.
We currently accept customer's visit by appointment only.
Please contact 0404500118 if you would like to see the knives in person.
- 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
