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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
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Blog
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Interview
Keith Kreeger
Interview
Jonathan Adams
Interview
Chef Matthew Jennings
Interview
Chef Paul Liebrandt
Interview
Chef Andy Ricker
Interview
Chef Chris Cosentino
Interview
Master Craftsman Shosui Takeda
Interview
Chef Viet Pham
Interview
Chef PJ Calapa
Interview
Lisa Q Fetterman
Interview
Chef Kevin Sbraga
Interview
Chef Alina Martell
Knife Insights
Knife Types and Uses
Video Demo
Sharpening a 70/30 Knife
Interview
Chef Gavin Kaysen
Interview
Chef Dale Talde
Video Demo
Sharpening a 50 / 50 Edged Knife
Interview
Chef Timon Balloo
Interview
Chef Matt Hoyle
Knife insights
Knife Crafting II
Knife Insights
Knife Crafting I
Interview
Chef Matt Conroy
Interview
Chef Jason Hua
Event Feature
The Roots of American Foodways
Interview
Chef Robby Cook
Video Demo
How to Sharpen a Single Edge Knife
Interview
Chef Michael Armstrong
Video
Chef Tim Maslow
Interview
Chef Grayson Schmitz
Video Demo
How to Maintain and Flatten a Sharpening Stone
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