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Knives by type
Chef's Knife - Gyutou
Utility - Petty
All Purpose - Santoku
Slicers & Sujihiki
Fish Slicing - Yanagi & Kiritsuke
Butchery & Boning - Honesuki
Fish Butchery - Deba
Vegetable - Nakiri, Bunka & Usuba
Bread Knives
Knife Sets
View All
Knives by makers
Sakai Takayuki
Kazan
Shibata Kotetsu
Akira-Saku
Chubo
Takamura
Matsubara
Kagekiyo
Misono
Tojiro Fujitora
Saji Takeshi
Masamoto
Makoto Kurosaki
Takeda
Glestain
Karaku
Masahiro
Anryu
Kitaoka
View All
Stones & Storage
Sharpening Stones
Knife Bags & Stands
Knife Sheaths
Gift Card
Kitchenware
Small Tools
Barware
Coffeeware
About
Who We Are
Store Help
Shipping
FAQs
Gift Registry
Returns
Follow
Instagram
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YouTube
Blog
Press
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Resources
How not to ruin a Japanese knife
Resources
How to Choose a Steel Type
Interview
CHRISTINE LAU
Resources
How to Choose a Sharpening Stone
Resources
How to get a knife engraved.
Resources
How to Order a Left-Handed Knife
Resources
How to Remove Rust
Resources
How to Store Kitchen Knives
Resources
How to Choose a Gift Knife
Resources
How to Choose a Chef's Knife
Interview
Sakai Takayuki Blacksmiths
Tips and Tricks
April 20th
Tips and Tricks
Passing the Time
Interview
Maria Nguyen
Interview
Robynne Maii
Interview
Ashley Rath
Video
Essential sharpening skills
Interview
Joe Anthony
Interview
Abby Swain
Interview
Junghyun 'JP' Park
Interview
Daniela Soto-Innes
Interview
Zaiyu Hasegawa
Interview
Adam Nadel
Video
Essential Knives and Skills - Dicing Shallots
Interview
Alex McCrery
Interview
Gregory Gourdet
Video
Essential Knives and Skills - Beef Tartare
Photo Essay
Itsuo Doi + The Craftsman of Sakai Takayuki
Interview
Greg Baxtrom + Ian Rothman
Interview
Kyle Hildebrant
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