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Collections
- Knife Lapping Stones
- Knife Rolls & Storage Solutions
- Knives For The Birch Petty Saya
- Knives For The Birch Saya Gyuto 210mm
- Knives For The Bunka/Santoku Saya
- Knives for the Gyuto 210 Saya
- Knives for the Gyuto 240 Saya
- Knives For The Gyuto Saya 240mm
- Knives for the Petty Universal Saya
- Knives for the Santoku/Bunka Universal Saya
- Kyohei Shindo Knives
- Laser Thin Chef Knives
- Leather Strops For Knives
- Leszek Sikoń Knives
- Long Kitchen Knives (180mm+)
- Luxury Japanese Knives ($400-$500)
- March Release
- Masakage
- Masamoto Sohonten
- Masutani Knives
- Matsubara Hamono Knives
- May Release
- Mcusta
- Merch
- Misuzu Knives
- Miyazaki Kajiya Knives
- Mizuno Tanrenjo Knives
- Morihei Japanese Whetstones
- Moritaka Knives
- Most Popular
- Muneishi Knives
- Naniwa Whetstones
- Naohito Myojin Knives
- Naoki Mazaki Knives
- Natural Stone Powder
- New Arrivals In Japanese Knives
- Nigara Hamono Knives
- October Release
- Okeya
- Perth Event Release
- Petty/Honesuki/Deba
- Premium Kitchen Chef Knives ($200-$300)
- Professional Chef Knives ($300-$400)
- Professional Knife Sharpening Tools
- R2/SG2 Powder Stainless Knives
- Restock February 2026
- Sakai Kikumori
- Sakai Takayuki
- Satoshi Nakagawa Knives
- Saya Covers & Edge Covers
Products
- Small Quenelle/Rocher Spoon - Black
- Hatsukokoro Blue 2 Kurouchi Santoku 165mm - Blade Only
- Senzo Clad AUS10 Petty 150mm
- Naniwa Advance Super Stone 2000 Grit
- Suncraft Senzo Steak Knife Set
- Senzo Professional SG2 Santoku 165mm
- Hatsukokoro Blue 2 Kurouchi Santoku 165mm - Ebony
- Tadafusa "Seido" White 2 Kurouchi Petty 135mm - Blade Only
- Stainless Yakumi Pan - 3 Compartments
- Stainless Yakumi Pan - 4 Compartments
- Senzo Black VG10 Damascus Bunka 200mm
- Senzo Universal VG10 Santoku 165mm
- OUL Sakai White 1 Tsuchime Gyuto 210mm
- Tsunehisa AUS-10 Nawame Tsuchime Santoku 165mm - Ebony
- Suncraft Bone Cleaver 155mm
- Suncraft Bone Cleaver 182mm
- Chopstick Set of 5 - Hide and Seek
- Senzo Black VG10 Damascus Yanagiba 210mm
- Senzo Tranche Knife
- Yu Kurosaki Shin-Gekko VGXEOS Bunka 170mm
- Chefs Edge 'Handmade' T-Shirt
- Tojiro DP3 Petty 15cm
- Kinka Okunoto Hibachi Grill Net - Small 27cm x 20cm
- Naniwa Advance Super Stone 5000 Grit
- Senzo Professional SG2 Gyuto 210mm
- Stainless Steel Spatula - Wooden Handle
- Chiba Mandoline Slicer - Cream
- Hasegawa FYS-2010K Non-Slip Mat Black
- Kataoka VG5 Gyuto 210mm
- Seido VG10 Kurozome Nickel Damascus Gyuto 240mm - Persimmon
- Naniwa Chocera Pro Whetstone #5000 Grit
- Persimmon Handle - Bunka/Nakiri
- Seido VG10 Kurozome Nickel Damascus Gyuto 210mm - Sandalwood
- Seido VG10 Kurozome Nickel Damascus Santoku 180mm - Sandalwood
- Seido Ginsan Kurouchi Tsuchime - 2 Piece Set
- Seido Ginsan Kurouchi Tsuchime Gyuto 210mm
- Plating Spatula - Black
- Seido x Tadafusa White 2 Kurouchi Gyuto 240mm - Persimmon
- Tosa Mink Whale Knife - C
- Blue 2 Snips 120mm
- Chopstick Set of 5 - Geometric
- Senzo Clad AUS10 90mm Paring
- Tadafusa "Seido" White 2 Kurouchi Gyuto 240mm - Blade Only
- Tsunehisa Blue Super Tsuchime Petty 135mm - Cherry
- Sakai Takayuki Kurokage VG10 Gyuto 210mm - Burnt Oak
- Tsunehisa Migaki Blue Super Bunka 170mm - Ebony
- Morihei Hishiboshi 9000 Grit 'Karasu' Whetstone
- Muneishi Blue 2 Gyuto 210mm
- Porter 9 Pocket Polymer Leather Trim Knife Roll
- Senzo Black VG10 Damascus Bunka 165mm
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: Saturday, Apr 25, 2026.