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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
Akira-Saku
Chubo
Glestain
Kazan
Karaku
Kagekiyo
Kitaoka
Makoto Kurosaki
Masamoto
Matsubara
Misono
Sakai Takayuki
Shibata Kotetsu
Saji Takeshi
Takamura
Takeda
Tojiro Fujitora
Masahiro
Yu Kurosaki
Anryu
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
Wishlist
Returns
Follow
Instagram
Facebook
YouTube
Blog
Press
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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
Interview
Chef Yuhi Fujinaga
Video Demo
Sharpening Stone Types
Interview
Chef Chikara Sono
Interview
Chef Akiko Thurnauer
Interview
Chef Adriano Ricco
Interview
Chef Marcus Ware
Interview
Chef Chris Greway
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