During the Melbourne lockdown, Kaz cannot see customers.
Please inquire us through either email info.kazsknifeonline@gmail.com or mobile 0404500118
Thank you for your understanding.
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- 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
