-
Sale!With this set you can have almost everything you need in your kitchen at a discounted price!! A Petty for all the small works, a Gyuto for all ingredients and a Sujihiki slicer for your meat. All stainless for trouble free use and with western type handles for comfort.
-
Sale!Hatsu - Kokoro means innocent spirit. A very important wholesaler from Amagasaki city in Hyogo prefecture cooperating with some of the best craftsmen in Japan. The Hatsukokoro brand is their house brand, crafted from undisclosed but some of the most experienced blacksmiths. The Hayabusa SG2 Series are true lasers. Made of new technology SG2 powder stainless steel that holds an edge for very long but at the same time is easy to sharpen. Polished finish with a distinct lamination line makes it look beautiful combined with a perfect fit and finish and a Wenge octagonal handle. For the thin and light knife lovers!! Meaning “Beef knife” in Japanese, the Gyuto is the most common and basic of all knives, the Japanese version of the classic western Chef’s knife. It is used as a multi-purpose knife, suitable for meat, fish, vegetables and more. Can be used with almost all different cutting techniques. The 240mm is a commonly used size, handy for both professional and home cooks.
Brand / Blacksmith Hatsukokoro Series: Hayabusa SG2 Knife type: Gyuto 240 Blade Length / Total length (mm): 235 / 385 Grind: 50/50 Finish: San Mai Steel type: SG-2 (R-2 ) Forging method: Polished (Migaki) HRC hardness: 62-63 Handle type / Material / Ferrule: Octagonal / Wenge / Horn Spine Thickness at heel / tip (mm): 2 / 0,35 Blade height at heel (mm): 50 Weight (gr): 160 Notes: -
Sale!Hatsu - Kokoro means innocent spirit. A very important wholesaler from Amagasaki city in Hyogo prefecture cooperating with some of the best craftsmen in Japan. The Hatsukokoro brand is their house brand, crafted from undisclosed but some of the most experienced blacksmiths. The Hayabusa Series are true lasers. Made in Seki City using VG-10, an extremely reliable stainless steel that hold an edge for very long but at the same time is very easy to sharpen. Tsuchime / Hammered finish with a distinct lamination line makes it look beautiful combined with a perfect fit and finish and a octagonal handle. Meaning “Beef knife” in Japanese, the Gyuto is the most common and basic of all knives, the Japanese version of the classic western Chef’s knife. It is used as a multi-purpose knife, suitable for meat, fish, vegetables and more. Can be used with almost all different cutting techniques. The 210mm is the most commonly used size, handy for both professional and home cooks.
Brand / Blacksmith Hatsukokoro Series: Hayabusa VG-10 Knife type: Gyuto 210 Blade Length / Total length (mm): 203 / 350 Grind: 50/50 Finish: San Mai Steel type: VG-10 Forging method: Tsuchime (Hammered) / Migaki HRC hardness: 62 Handle type / Material / Ferrule: Octagonal / Ebony Mono Spine Thickness at heel / tip (mm): 1,8 / 0,35 Blade height at heel (mm): 44 Weight (gr): 146 Notes: -
Sale!Hatsu – Kokoro means innocent spirit. A very important wholesaler from Amagasaki city in Hyogo prefecture cooperating with some of the best craftsmen in Japan. The Hatsukokoro brand is their house brand, crafted from undisclosed but some of the most experienced blacksmiths. The Hikari Series are made of new technology SLD SEMI stainless steel that holds an edge for very long but at the same time is easy to sharpen. Polished finish with a distinct lamination line makes it look beautiful combined with a perfect fit and finish and a Mono Ebony octagonal handle. The most impressive characteristic of this series is it’s extreme, laser like, grind and blade thickness as well as it’s light weight! Meaning “Beef knife” in Japanese, the Gyuto is the most common and basic of all knives, the Japanese version of the classic western Chef’s knife. It is used as a multi-purpose knife, suitable for meat, fish, vegetables and more. Can be used with almost all different cutting techniques. The 210mm is a common size, for most professional and home cooks.
Brand / Blacksmith Hatsukokoro Series: Hikari Knife type: Gyuto 210 Blade Length / Total length (mm): 210/350 Grind: 50/50 Finish: Polished / Satin Steel type: SLD Forging method: San Mai HRC hardness: 61 Handle type / Material / Ferrule: Wa / Mono Ebony Spine Thickness at heel / tip (mm): 1,7/0,2 Blade height at heel (mm): 50 Weight (gr): 140 Notes: -
Sale!Hatsu - Kokoro means innocent spirit. A very important wholesaler from Amagasaki city in Hyogo prefecture cooperating with some of the best craftsmen in Japan. The Hatsukokoro brand is their house brand, crafted from undisclosed but some of the most experienced blacksmiths. The Ryuhyo Series feature a beautiful Damascus pattern. Made of SG-2 Powdered stainless steel, a very thin grind, lightweight and nimble – this is a knife for the laser lovers. Complemented with an olive wood Octagonal Wa handle to make it even more beautiful. Meaning “Beef knife” in Japanese, the Gyuto is the most common and basic of all knives, the Japanese version of the classic western Chef’s knife. It is used as a multi-purpose knife, suitable for meat, fish, vegetables and more. Can be used with almost all different cutting techniques. The 240mm is the right size, for both professional and experienced home cooks.
Brand / Blacksmith Hatsukokoro Series: Ryuhyo Knife type: Gyuto 240 Blade Length / Total length (mm): 240 / 390 Grind: 50/50 Finish: Dmascus Polished Steel type: SG-2 Forging method: Damascus HRC hardness: 62 Handle type / Material / Ferrule: Wa /Olive wood Spine Thickness at heel / tip (mm): 1,8 / 0,3 Blade height at heel (mm): 53 Weight (gr): 166 Notes: -
Sale!Hatsu - Kokoro means innocent spirit. A very important wholesaler from Amagasaki city in Hyogo prefecture cooperating with some of the best craftsmen in Japan. The Hatsukokoro brand is their house brand, crafted from undisclosed but some of the most experienced blacksmiths. This single bevel series, made by Tamura Tooru at Myojin Hamono for Hatsukokoro, is inspired by the Japanese White Egret flower (as its made from White-2 carbon steel). They feature a delicate Migaki (polished) / Satin finish and a beautiful teak wood Wa octagonal handle. The Deba is a single bevel knife traditionally designed for filleting small and medium size fishes. Nowadays, it is used by many to break down and filleting small poultry too. Its heavy, sturdy structure allows it to easily cut small bones of fish and poultry but is not recommended on larger bones as it may chip. The 150mm size is ideal to be used for filleting smaller but also medium fish. Important Note: This is a Carbon Steel knife and not a stainless one. Requires attention and care in its maintenance like quick washing and drying after use, storing in low humidity area and application of mineral oil if not used for some time. Over time it will form a patina that will protect it from rust. In case rust appears, use baking soda on wet blade, leave it for 10 mins and rub carefully with your finger or a soft sponge. In case rust is not removed, contact us for further instructions.
Brand / Blacksmith: Hatsukokoro Series: Shirasagi Knife type: Deba Blade Length / Total length (mm): 153 / 300 Grind: Single Bevel Finish: Polished Steel type: White 2 Forging method: San Mai HRC hardness: 62 Handle type / Material / Ferrule: Octagonal / Wenge / Horn Spine Thickness at heel / tip (mm): 6,7 Blade height at heel (mm): 50 Weight (gr): 249 Notes: -
Sale!Hatsu - Kokoro means innocent spirit. A very important wholesaler from Amagasaki city in Hyogo prefecture cooperating with some of the best craftsmen in Japan. The Hatsukokoro brand is their house brand, crafted from undisclosed but some of the most experienced blacksmiths. This single bevel series, made by Tamura Tooru at Myojin Hamono for Hatsukokoro, is inspired by the Japanese White Egret flower (as its made from White-2 carbon steel). They feature a delicate Migaki (polished) / Satin finish and a beautiful Wenge Wa octagonal handle. The Yanagiba (meaning willow leaf blade) is the traditional Japanese Sashimi knife. Used mainly to cut thin slices of fish without damaging the cells of the delicate fish protein. It can also be used for meat. The 270mm size is the most common for medium to big pieces of fillets. Important Note: This is a Carbon Steel knife and not a stainless one. Requires attention and care in its maintenance like quick washing and drying after use, storing in low humidity area and application of mineral oil if not used for some time. Over time it will form a patina that will protect it from rust. In case rust appears, use baking soda on wet blade, leave it for 10 mins and rub carefully with your finger or a soft sponge. In case rust is not removed, contact us for further instructions.
Brand / Blacksmith: Hatsukokoro Series: Shirasagi Knife type: Yanagiba 270 Blade Length / Total length (mm): 260/420 Grind: Single Bevel Finish: Polished Steel type: White 2 Forging method: San Mai HRC hardness: 62 Handle type / Material / Ferrule: Octagonal / Wenge / Horn Spine Thickness at heel / tip (mm): 4,3 Blade height at heel (mm): 34 Weight (gr): 210 Notes: -
Sale!Founded more than 100 years ago in 1919 by Tokie Hokiyama in Tosa – Shikoku Island – Hokiyama cutlery stands on a triangle of values: Tradition, Innovation and practicality. They preserve the original clad forging method cultivated over 800 years of Tosa cutlery history with craftsman spirit and ambitions of making further innovations for the future. While making traditional knives, they keep on searching up-to-date technologies, materials and manufacturing process, and always trying to develop more refined products aiming at further evolution. The Sakon Ginga series is made of Silver-3 (Gingami) stainless steel and cladded with SUS-405 stainless steel, fitted with a Magnolia traditional Wa handle. The Deba is a single bevel knife traditionally designed for filleting small and medium size fishes. Nowadays, it is used by many to break down and filleting small poultry too. Its heavy, sturdy structure allows it to easily cut small bones of fish and poultry but is not recommended on larger bones as it may chip. The 165mm size is to be used for filleting medium to larger fish and is the most common size of all.
-
Sale!The brand name “Kanetsune” was named after a famous sword Smith, Kanetsune who existed in Muromachi period around 14-15 century. He made extremely keen and tough Katanas that were known by many Samurais then in Japan and also overseas. Some of his swords are displayed in the Katana museum in Seki city. Kanetsune is considered one of the largest knife producers in Japan, manufacturing different series of knives under their name but also for other well know knife brands. The G series from Kanetsune are made from Shirogami-3 (White-3) Hitachi carbon steel. The feature a polished finish, a beautiful geometry and a D-Shaped traditional magnolia handle. The Yanagiba (meaning willow leaf blade) is the traditional Japanese Sashimi knife. Used mainly to cut thin slices of fish without damaging the cells of the delicate fish protein. It can also be used for meat. The 270mm size is the most common for medium to big pieces of fillets. Important Note: This is a Carbon Steel knife and not a stainless one. Requires attention and care in its maintenance like quick washing and drying after use, storing in low humidity area and application of mineral oil if not used for some time. Over time it will form a patina that will protect it from rust. In case rust appears, use baking soda on wet blade, leave it for 10 mins and rub carefully with your finger or a soft sponge. In case rust is not removed, contact us for further instructions.
Brand / Blacksmith: Kanetsune Series: G Series Knife type: Yanagiba 270mm Blade Length / Total length (mm): 260 / 415 Grind: Single bevel Finish: Polished (Migaki) Steel type: White-3 (shirogami-3) Forging method: Ni Mai HRC hardness: 60-61 Handle type / Material / Ferrule: Spine Thickness at heel / tip (mm): 4,15 / 0,4 Blade height at heel (mm): 35 Weight (gr): 181 Notes: -
Sale!Masutani knives are manufactured in Echizen, the modern “knife city” of Japan. The company is run by Mr. Masutani, a 4th generation blacksmith and the brother of the owner of Ryusen Hamono, a well-known Japanese brand. Mr. Masutani exploited his more than 30 years experience in bladesmithing and decided to make knives by himself with the main goal being to produce high quality knives using the best materials at affordable prices. Meaning “Beef knife” in Japanese, the Gyuto the most common and basic of all knives, is the Japanese version of the classic Western Chef’s knife. It is a knife that is used as a multi-purpose knife, suitable for a wide range of tasks and with a variety of different cutting techniques. Is shaped for cutting the vast majority of meats, fishes, vegetables and fruits. Can be used with almost all different cutting techniques. The 185mm Gyuto is an ideal chef knife for beginner cooks and people with limited kitchen space. Features a beautiful Polished pattern, VG-1 stainless steel and a western type handle in Scotch.
-
Sale!Kunio knives are manufactured in Echizen, the modern “knife city” of Japan. The company is run by Mr. Masutani, a 4th generation blacksmith and the brother of the owner of Ryusen Hamono, a well-known Japanese brand. Mr. Masutani exploited his more than 30 years experience in bladesmithing and decided to make knives by himself with the main goal being to produce high quality knives using the best materials at affordable prices. Meaning “Beef knife” in Japanese, the Gyuto the most common and basic of all knives, is the Japanese version of the classic Western Chef’s knife. It is a knife that is used as a multi-purpose knife, suitable for a wide range of tasks and with a variety of different cutting techniques. Is shaped for cutting the vast majority of meats, fishes, vegetables and fruits. Can be used with almost all different cutting techniques. The 185mm Gyuto is an ideal chef knife for beginner cooks and people with limited kitchen space. Features a beautiful hammered (Tsuchime) pattern, VG-1 stainless steel and a western type handle in Scotch.
Brand / Blacksmith: Kunio Series: Tsuchime Knife type: Gyuto Blade Length / Total length (mm): 185 / 310 Grind: 50/50 Finish: hammered Steel type: VG-1 Forging method: San Mai HRC hardness: 61-62 Handle type / Material / Ferrule: Western Scotch Spine Thickness at heel / tip (mm): 1,65 / 0,15 Blade height at heel (mm): 47 Weight (gr): 142 Notes: -
Sale!Shimomura, the manufacturer of Murato brand, began its blacksmithing business in Sanjo in 1874. They started producing sickles and forged knives inheriting the long tradition of Sanjo craftsmen, an area among the most famous knife producing regions in Japan. Over time they evolved their business in producing also stainless steel kitchen knives and cutting tools. Their “Classic” Series is made with 3 layered steel, with VG-10 stainless steel at its core, a favorite of professional chefs because of its low maintenance requirements and long lasting edge sharpness. The stainless steel bolster adds to the hygiene and durability. Knives are made full tang and the curved handle is made of Pakka wood with 3 pins securing it in place. The Nakiri that looks like a small cleaver, is a specialized knife for vegetables. It is a double bevel knife and has a tall, thin blade in order to go through vegetables easily. It is a very popular knife throughout Japan as well as the rest of the world because its specialized profile makes the veggie preparation so easy. Feels nimble in the handle despite its size and its thin blade is designed for precise cuts. Perfect for chopping, slicing and push cuts.
Brand / Blacksmith: Shimomura Series: Murato classic Knife type: Nakiri Blade Length / Total length mm: 165 / 295 Grind: 50 / 50 Finish: Polished Steel type: VG-10 Forging method: San-Mai HRC hardness: 60 - 62 Handle type / Material / Ferrule: Western / Pakka / Stainless Spine Thickness at heel / tip mm: 1,6 Blade height at heel mm: 47 Weight gr: 188 Notes:
