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...

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...

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...

A 7 inch santoku, the compact all-rounder of the Japanese kitchen, named for its three uses: meat, fish and vegetables. Its flatter edge suits push cuts and fine slicing, and the gently rounded tip keeps it easy to control. A comfortable...

A 6.3 inch nakiri, the Japanese vegetable knife, with a tall, squared-off blade and a flat edge. The whole edge meets the board at once, so a simple push or pull cut goes cleanly through cabbage, carrots and onions without the...

A 6 inch petty knife for the small, precise jobs that make up so much of cooking: trimming meat, peeling and segmenting fruit, mincing shallots and garlic, and working in the hand. It sits between a paring knife and a chef's...

An 8 inch gyuto, the Japanese chef's knife and the one that handles most of the work on the board. The gently curved edge rocks through herbs and vegetables, the length carries long, clean slices through roasts and fish, and the...

A 7 inch santoku, the compact all-rounder of the Japanese kitchen, named for its three uses: meat, fish and vegetables. Its flatter edge suits push cuts and fine slicing, and the gently rounded tip keeps it easy to control in a...

A 5.3 inch petty knife, small and light in the hand, for trimming, peeling, coring, slicing garlic and shallots, and all the detail work that a chef's knife is too large for. It moves easily between the board and the hand,...

An 8 inch gyuto, the Japanese chef's knife and the one that handles most of the work on the board. The gently curved edge rocks through herbs and vegetables, the length carries long, clean slices through roasts and fish, and the...

A 7 inch santoku, the compact all-rounder of the Japanese kitchen, named for its three uses: meat, fish and vegetables. Its flatter edge suits push cuts and paper-thin slicing, and the gently rounded tip keeps it easy to control. For the...