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- Yu Kurosaki AS Kokusen Sujihiki 240mm - Turquoise
- Yu Kurosaki AS Kokusen Gyuto 210mm - Turquoise
- Yu Kurosaki AS Kokusen Petty 130mm - Turquoise
- Yu Kurosaki Shizuku SG2 Nakiri 165mm - Honduran Rosewood
- Yu Kurosaki Shizuku SG2 Petty 150mm - Honduran Rosewood
- Yu Kurosaki Shizuku SG2 Petty 120mm - Honduran Rosewood
- Seido VG10 Kurozome Nickel Damascus Santoku 180mm - Persimmon
- Seido VG10 Kurozome Nickel Damascus Petty 150mm - Persimmon
- Seido VG10 Kurozome Nickel Damascus Gyuto 240mm - Persimmon
- Seido VG10 Kurozome Nickel Damascus Gyuto 210mm - Persimmon
- Sakai Kikumori "Choyo" Blue 1 Gyuto 270mm - Quince
- Hajimaru Ginsan Nashiji Ko Santoku 150mm - Mono Bubinga
- Hajimaru Ginsan Nashiji Kiritsuke Gyuto 205mm - Mono Ebony
- Hajimaru Ginsan Nashiji Kiritsuke Gyuto 205mm - Mono Bubinga
- Yoshimi Kato SG2 Nickel Damascus Gyuto 240mm
- Porter 5 Pocket Polymer Knife Roll - Blue Liner
- Porter 7 Pocket Polymer Leather Trim Knife Roll - Blue Liner
- Porter 5 Pocket Polymer Knife Roll - Grey Liner
- Porter 7 Pocket Polymer Leather Trim Knife Roll - Grey Liner
- Porter 7 Pocket Genuine Leather Knife Roll
- Porter 5 Pocket Genuine Leather Knife Roll
- Hatsukokoro Ryuhyo SG2 Damascus Gyuto 210mm - Dark Maple
- Yu Kurosaki AS Kokusen Bunka 170mm - Persimmon
- Sakai Kikumori "Kikuzuki Kuro" Kiritsuke Yanagiba 270mm - Persimmon
- Yu Kurosaki AS Kokusen Gyuto 210mm - Persimmon
- Yu Kurosaki AS Kokusen Nakiri 165mm - Persimmon
- Yu Kurosaki AS Kokusen Petty 130mm - Persimmon
- Yu Kurosaki AS Kokusen Petty 150mm - Persimmon
- Leszek Sikoń San Mai Nakiri 210 - Ebony
- Tsunehisa Ginsan Kamagata Usuba 180mm - Dark Maple
- Mutsumi Hinoura Ajikataya White 2 Gyuto 210mm - Rosewood / White Horn
- Chopper King White 2 Cleaver 205mm
- Teruyasu Fujiwara Denka Petty 120mm
- Kataoka VG5 Gyuto 210mm
- Kataoka VG5 Gyuto 240mm
- Mutsumi Hinoura Ajikataya White 2 Petty 135mm - Resin (Red)
- Mutsumi Hinoura Ajikataya White 2 Nakiri 165mm - Walnut w/ Walnut Ferrule (White Spacer)
- Mutsumi Hinoura Ajikataya White 2 Gyuto 210mm - Rosewood / Ebony Ferrule (White Ring)
- Mutsumi Hinoura Ajikataya White 2 Gyuto 210mm - Rosewood / Ebony Ferrule
- Mutsumi Hinoura Ajikataya White 2 Gyuto 210mm - Ebony & Double Black Horn Triple Ring
- Mutsumi Hinoura Ajikataya White 2 Gyuto 210mm - Ebony w/ Ebony Ferrule (white ring)
- Mutsumi Hinoura Ajikataya White 2 Gyuto 210mm - Palo Santo & Black Horn
- Mutsumi Hinoura Ajikataya White 2 Gyuto 210mm - Resin (Red)
- Hajimaru Ginsan Nashiji Petty 130mm - Mono Ebony
- Hajimaru Ginsan Nashiji Petty 130mm - Mono Bubinga
- Hajimaru Ginsan Nashiji Ko Santoku 150mm - Mono Ebony
- Hajimaru Ginsan Nashiji Bunka 170mm - Mono Bubinga
- Hajimaru Ginsan Nashiji Bunka 170mm - Mono Ebony
- Hajimaru Ginsan Nashiji Nakiri 160mm - Mono Ebony
- Hajimaru Ginsan Nashiji Nakiri 160mm - Mono Bubinga
Pages
Blogs
Hibachi:
- How to Clean and Maintain Your Hibachi Grill: Expert Care Guide
- How to Light Binchotan Charcoal in Your Hibachi Grill
- Hibachi Grill: Complete Setup Guide
Knife care:
- The Patina Marks on Your New Knife
- Caring for your Japanese Chef Knife
- The Definitive Guide to Japanese Knife Steels
Knife information:
- Elevate Your Cooking with Japanese Knives from Chef's Edge
- Unveiling the Mastery Behind Japanese Knives
- Why Professional Chefs Prefer Japanese Knives
- Choosing Your First Japanese Knife: A Beginner's Guide (2024)
- Exploring the Art of Japanese Knife Making
- The Ultimate Guide to Japanese Chef Knives (2024)
- Mastering Japanese Knife Care: Preserving the Excellence of Your Blades
- Japanese Knives: The Deba
- Whetstones - Which grit do I need?
- Japanese Knives: The Sujihiki
- Japanese Knives: The Petty
- Chef or Santoku? What's the difference?
- Japanese Knives: The Kiritsuke
- How to choose the best bread knife
- Japanese Knives: The Bunka
- Is there a difference between Damascus steel and stainless steel?
- Guide to buying a chef’s knife
- What do people mean when they say high-performance kitchen knives?
- Japanese Knives: The Gyuto
- Forged vs Stamped - what is the difference?
- What is the Rockwell Hardness Scale and why does it matter?
- The best knife for cutting vegetables
- The Best Way To Store Your Japanese Knives
- Japanese Knives in Perth
- Why Are Japanese Knives So Sought After?
- Why Are Japanese Knives Never In Stock?
- Gifting A Japanese Knife - Making the right choice
- Carbon Steel v Stainless Steel. What's Better?
- Double Bevel Knife Sharpening — How to Do it Right
- Japanese Chef Knives - The Gyuto
- Damascus Steel Kitchen Knives
- Japanese Chef Knife Types
- Why Japanese Knives
- A Guide to Japanese Knives (2021)
- How to Make a Japanese Knife
- Affordable Japanese Chef's Knives
- Choosing The Right Chef Knife For You
Knife knowledge:
This page was last updated by Exquisite HTML Sitemap Generator on: Sunday, Feb 15, 2026.