Asian-type knife with broad blade and especially sharp cutting edge. The all-rounder of the Asian kitchen can be used threefold: for preparing meat, fish and also vegetables. Food sticks less to knives which are fluted due to the air pockets...

Japan’s Global knives have created quite a stir in the culinary world, challenging the old orthodoxy that a knife blade needs to be both heavy and thick, with a bolster for proper balance. In contrast, Global blades are ground and...

An all-purpose knife that could be used from peeling, slicing, chopping, dicing to cutting up poultry. Product Details GLOBAL knives are made from the finest stainless steel  material. The blades utilize Molybdenum/Vanadium stainless steel Ice tempered and hardened to Rockwell...

The Global GS-55 Oriental Santoku Knife is an Asian style kitchen knife which features a razor-sharp fluted blade, perfect for slicing and carving meat and fish without food sticking to the blade. Product Details Made from Cromova 18 stainless-steel Ice...

Asian-type knife with broad blade and especially sharp cutting edge. The all rounder of the Asian kitchen can be used threefold: for preparing meat, fish and also vegetables. Food sticks less to knives which are fluted due to the air...

The traditional technique of swordmaking has been handed down from generation to generation to the present day. These techniques continue to be used to produce KASUMI knives, which explains their excellent cutting ability and hardness. KASUMI knives are worthy of...

Product Details The Kasumi 7-inch Santoku knife is used for slicing, dicing, and mincing vegetables, fruit, and meat  Made from 33 layers of stainless steel; middle layer of V-Gold No. 10 stainless steel acts as the cutting edge  Blade's edge...

Seki, Japan, the cutlery capital, is situated in the center of the Japanese Archipelago. The history of the cutlery industry in Seki dates back 780 years. The method used for tempering swords in those days was unique to Japan. Swords...

The MasterWork kitchen knife series is produced by Kataoka & Co. (1958) based in Niigata, Japan. Special heat treatment with quenching at the temperature of 1050°C and after that cooling treatment below -73°C provide high hardness, durability and enhance further...

This Kikuichi Kurouchi Carbon Steel Clad 6" Petty Knife is perfect for cutting fruits, vegetables, and meat. Kurouchi translates roughly to "rustic finish". The black oxide coating is produced during the heat treatment of the knife. When only the cutting...

Our Nickel Warikomi Damascus series may be the most nimble knives you ever hold. This thin and agile 45 layer damascus blade has a edge of AUS10, one of the finest modern Japanese blades available. Matched with a Rosewood handle...

The SEM series holds a fantastic edge. Chefs love a carbon steel blade edge and this this stainless steel has a high carbon content which means it performs like a carbon steel blade. It won’t rust like a carbon blade,...

The GW Series is a perfect example of the Japanese design philosophy shibui, a balance of simplicity and complexity. While the GW series is not adorned with decorative elements such as hand-hammered tsuchime or a Damascus finish, a simple elegance...

67-Layer Mirror finish Damascus Tsuchime line. These are some of the finest blades we have ever made at Kikuichi. With a 67-layer, hand-hammered mirror finish they sparkle on the wall and in the hand. The lighter than average blades make...

Our S33 series blades feature 33 layers of Damascus with a VG10 core and a Black wood handle. Very fine detailing and grind on the blade making these beautiful, functional pieces that you will cherish for generations. Our 180mm Santoku...

Made from one of our favorite steels, our SUMI series is a 17-layer VG10 core Damascus in a matte finish. Takefu special steel makes this material and we turned it into these special blades. With a fine grind and a...

White carbon #1 takes an exceptionally fine edge and this knife may well be the sharpest knife you will ever own. The layered steel gives it strength, as well as beauty and the traditional octagonal Ho-wood and Water buffalo horn...

A reimagining of the WGAD series, now with a beautiful Birch handle. The WDT series is like a beautiful cousin to the WG series with the same warm Birch handle and a precision 17-layer hammered VG10 blade, this is a...

Precision and power meet in the palm of your hand with the ZWILLING Bob Kramer Cumulus Collection. This Asian-style knife features a straight edge from heel to tip that supports the hand while utilizing the Japanese push cut. Santoku means...

The Misono 440 line is constructed out of molybdenum steel and a water-resistant wooden handle. The amount of chromium is increased from 13% to 16% for the 440 line in order to achieve longer edge retention than the Misono Molybdenum...

Misono’s most affordable line of knives is created with a stain resistant molybdenum steel blade. The added molybdenum and vanadium gives this line a greater rust-resistance and hardness. Misono’s popularity stems from the thin profile that allows the knife to...

UX-10 Series Top grade Swedish, high carbon, no-stain steel makes hard, sharp cutting edges with surprisingly easy resharpening. Ice-hardened (sub zero) and tempered to Rockwell 60° for great strength and edge retention. Unique tapered, German silver bolster allows greater comfort...

MIYABI 5000MCD 67 Santoku, 18cm blade. This Japanese santoku has an extremely hard MicroCarbide powder steel core for excellent cutting edge retention and sharpness. Santoku is the best-selling Japanese blade shape and the name translates as "Three Virtues", these being...

Top-of-the-line MIYABI Birchwood is a work of culinary art. Both blade and handle are crafted from the most precious materials, which shape their striking appearance. More than meets the eye, the potent core of SG2 micro-carbide powder steel is protected...