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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.
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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.
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Hado, which means the road of ‘ha’ (刃, blades). is the brand name for the knives crafted by Fukui Co & Ltd. Japanese artisans attach great importance to ‘tamashi’ (魂, soul). They pour their own souls into individual works. The word, ‘tamashi’ has various contexts. It can mean one’s spirit, determination, backbone, et cetra. ‘Tamashi’ is at the core of Hado project. We sharpen knives one by one, putting our tamashi into the knives. The feeling of the blades builds up something ineffable on our hands and hearts. The Ginsan Series, forged and heat-treated by Yamatsuka Shougou of Yamatsuka Hamono from Sakai, sharpened by Matuyama San and feature Ginsan (Silver-3) steel that combines rust resistance with hardness comparable to carbon steel. The beautiful shinogi line indicates the meticulous sharpening of both the kiriha and the hira. Combined with an amazing Urushi Oak wa handle, these knives are shouting beauty in simplicity. The Ginsan Series are equipped with Urushi Oak handles (a natural lacquer coming from the Urushi tree). Urushi lacquering is a traditional Japanese lacquering technique, mastered through centuries. Multiple layers of the Urushi lacquer is applied on the wood handle, making it resistant to alcali, acids and food safe. Double bevel slicer for boneless meat and fish. The name translates to “muscle cutter”. It is usually long and thin with a low profile and the purpose of it is for cutting in one single slice in order to create minimum cellular damage (That preserves the original texture and flavor of the protein). Perfect for slicing and back draw cut motions. The specific knife comes in the most common size at 270mm.
Brand / Blacksmith: Hado Fukui Series: Ginsan Knife type: Sujihiki 270mm Blade Length / Total length (mm): 260 / 420 Grind: 50/50 Finish: Polished / Migaki Steel type: Ginsan (Silver - 3) Forging method: San Mai HRC hardness: 62 Handle type / Material / Ferrule: Wa / Urushi Oak Spine Thickness at heel / tip (mm): 2,5 / 0,35 Blade height at heel (mm): 34 Weight (gr): 149 Notes: -
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 Damascus Series are hand forged by Satoshi Nakagawa who is the disciple of the legendary Kenichi Shiraki and is now considered among the top 5 blacksmiths in Japan. Sharpened by another legend, Morigiro San so we have here a killer combination. Made by Blue-1 (Aogami-1) steel, one of the hardest steels in Japanese knife making, with high edge retention. Features a beautiful octagonal Wa handle made by Ebony. 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.
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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: -
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 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 300mm size is one of the most common for medium to big pieces of fillets.
Brand / Blacksmith: Hokiyama Series: Ginga Knife type: Yanagiba 270mm - Right Handed Blade Length / Total length (mm): 260 / 415 Grind: Single Bevel Finish: Polished Steel type: Ginsan Forging method: San Mai HRC hardness: 62 Handle type / Material / Ferrule: Oval / Magnolia / Wood Spine Thickness at heel / tip (mm): 3,3 / 0,4 Blade height at heel (mm): 34 Weight (gr): 173 Notes: -
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. This is a yanagiba for Left handed users 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 300mm size is one of the most common for medium to big pieces of fillets.
Brand / Blacksmith: Hokiyama Series: Ginga Knife type: Yanagiba 270mm - Left Handed Blade Length / Total length (mm): 261 / 413 Grind: Single Bevel Finish: Polished Steel type: Ginsan Forging method: San Mai HRC hardness: 62 Handle type / Material / Ferrule: Oval / Magnolia / Plastic Spine Thickness at heel / tip (mm): 3,1 / 0,3 Blade height at heel (mm): 34 Weight (gr): 165 Notes: -
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: -
With a history of over 150 years, Masamoto is one of the best known and preferred brands of traditional Japanese knives in Japan and the most praised and selling among Japanese sushi chefs around the world. The KK series are made with White-2 (Shirogami-2) carbon steel with an impeccable craftsmanship and Kasumi finish. Featuring the traditional Magnolia, D-shaped handle of Masamoto. 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: Masamoto Series: KK Knife type: Yanagiba 270 Blade Length / Total length (mm): 265/430 Grind: Single Bevel Finish: Kasumi Steel type: Shirogami-2 (white-2) Forging method: Ni-Mai HRC hardness: 61 Handle type / Material / Ferrule: D-shaped / Magnolia / Buffalo Horn Spine Thickness at heel / tip (mm): 4 Blade height at heel (mm): 38 Weight (gr): 189 Notes: -
Established in 1872 by Mastersmith Torakichi Mizuno in Sakai City in Osaka, Mizuno Tanrenzo became famous for producing the traditional Japanese knives ‘Sakai Uchi’. For 5 generations, the Mizuno family has been recognized as one of the most important family of craftsmen in Japan. A Mayokegama (a sickle to face evil), made by 2nd generation blacksmith Masanori Mizuno, is still decorating the roof of Houryuji temple in Nara, Japan's oldest five story building registered as a National Treasure and the World Heritage monument by UNESCO. Mizuno Tanrenzo workshop is for years the favourite of Japan’s Royal family and has received visits from its members. Today is led by 5th generation blacksmith Jun Mizuno with the precious help of his wife Nanako who is taking care of all non blacksmithing business. Because of his amazing craftsmanship, Jun Mizuno has been appointed by two of Japan’s top shrines who selected his katanas to be in the shrines’ permanent collections. A hand forged series by Master Jun Mizuno, made of Aogami-2 steel with an iron soft cladding. Sharpened by one of the most experienced sharpeners Tsutomu Minamiura, with Kasumi finish and superb thin grinds, overall and behind the edge. Mounted with a beautiful Wa octagonal handle in black Sandalwood with black buffalo horns and copper rings on both ends. The Yanagiba (meaning willow leaf blade) is the traditional Japanese Sashimi knife. Used mainly to cut thin slices of fish in one draw, 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 and large pieces of fillets. Important Note: It is usual that Japanese Handmade knives do not come sharpened at their full potential out of the box. This is due to Japanese mentality that the owner and user should give the final sharpening to his or her knives. This is also the case for Mizuno Tanrenzo knives. If you are not an experienced sharpener, let us give your knife an extra sharpening to reach it’s full potential by clicking on the Extra Sharpening request. 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: Mizuno Tanrenzo Series: Akitada Knife type: Yanagiba 270 Blade Length / Total length (mm): 261 / 420 Grind: 50/50 Finish: Polished / Kasumi Steel type: Aogami - 2 (Blue - 2) Forging method: San Mai HRC hardness: 62-63 Handle type / Material / Ferrule: Wa / Octagonal / Ebony / Buffalo Spine Thickness at heel / tip (mm): 3,2 Blade height at heel (mm): 34 Weight (gr): 215 Notes: -
Established in 1872 by Mastersmith Torakichi Mizuno in Sakai City in Osaka, Mizuno Tanrenzo became famous for producing the traditional Japanese knives ‘Sakai Uchi’. For 5 generations, the Mizuno family has been recognized as one of the most important family of craftsmen in Japan. A Mayokegama (a sickle to face evil), made by 2nd generation blacksmith Masanori Mizuno, is still decorating the roof of Houryuji temple in Nara, Japan's oldest five story building registered as a National Treasure and the World Heritage monument by UNESCO. Mizuno Tanrenzo workshop is for years the favourite of Japan’s Royal family and has received visits from its members. Today is led by 5th generation blacksmith Jun Mizuno with the precious help of his wife Nanako who is taking care of all non blacksmithing business. Because of his amazing craftsmanship, Jun Mizuno has been appointed by two of Japan’s top shrines who selected his katanas to be in the shrines’ permanent collections. This series is hand forged and sharpened in Ginsan (Silver-3) stainless steel, one of the purest stainless Japanese steels. It is often compared with Shirogami and praised because of it long lasting edge retention and ease of sharpening. Kasumi finish and a beautiful black Sandalwood with black buffalo horns and copper rings on both ends handle. The Yanagiba (meaning willow leaf blade) is the traditional Japanese Sashimi knife. Used mainly to cut thin slices of fish in one draw, 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 and large pieces of fillets. Important Note: It is usual that Japanese Handmade knives do not come sharpened at their full potential out of the box. This is due to Japanese mentality that the owner and user should give the final sharpening to his or her knives. This is also the case for Mizuno Tanrenzo knives. If you are not an experienced sharpener, let us give your knife an extra sharpening to reach it’s full potential by clicking on the Extra Sharpening request.
Brand / Blacksmith: Mizuno Tanrenzo Series: Ginsan Knife type: Yanagiba 270 Blade Length / Total length (mm): 263 / 414 Grind: 50/50 Finish: Polished / Kasumi Steel type: Ginsan Forging method: San Mai HRC hardness: 61-62 Handle type / Material / Ferrule: Wa / Octagonal / Ebony / Buffalo Spine Thickness at heel / tip (mm): 4 Blade height at heel (mm): 34 Weight (gr): 219 Notes: -
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. Double bevel slicer for boneless meat and fish. The name translates to “muscle cutter”. It is usually long and thin with a low profile and the purpose of it is for cutting in one single slice in order to create minimum cellular damage which is preserving the original texture and flavor of the protein. Perfect for slicing and back draw cut motions.
Brand / Blacksmith: Shimomura Series: Murato classic Knife type: Sujihiki / Slicer Blade Length / Total length mm: 270 / 400 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: 2,2 / 0,7 Blade height at heel mm: 42 Weight gr: 254 Notes:
