Fixed Blade

The KC-587 features a AUS-8 stainless steel core / SUS405 stainless steel blade with magnolia wood handle and black plastic bolster. Hon-deba, also called the "original deba", are heavier and thicker than simple deba. They are single-bevel knives fish...

The KC-586 features a AUS-8 stainless steel core / SUS405 stainless steel blade with magnolia wood handle and black plastic bolster. Hon-deba, also called the "original deba", are heavier and thicker than simple deba. They are single-bevel knives fish...

The KC-585 features a AUS-8 stainless steel core / SUS405 stainless steel blade with magnolia wood handle and black plastic bolster. Hon-deba, also called the "original deba", are heavier and thicker than simple deba. They are single-bevel knives fish...

MINAMOTO KANEMASA B-SERIESHigh grade Japanese style Kitchen knives for professional use. Cutting edge core is made of Hitachi White steel #3 forging welded with a soft iron for high cutting performance and longer edge retention. The traditional Magnolia...

The KC-566 Unagi-Saki features a White Steel #3 core / Soft Iron blade Magnolia handle. and a magnolia wood handle with plastic bolster. Unaki-Saki knives are specially designed to butcher and prepare eel, which is tough and slippery.About the Minamoto...

The KC-565 Nakiri features a white steel #3 core/soft iron blade and a magnolia wood handle with plastic bolster. Nakiri are excellent vegetable knives, producing impossibly paper-thin slices, and making short work of precise chopping. The round front...

The KC-538 Takohiki features a white steel #3 core/soft iron blade and a magnolia wood handle with plastic bolster. Takohiki knives are long, straight blades for slicing and serving sashimi and sushi. Long ago, the sushi chefs considered that using a...

The KC-537 Takohiki features a white steel #3 core/soft iron blade and a magnolia wood handle with plastic bolster. Takohiki knives are long, straight blades for slicing and serving sashimi and sushi. Long ago, the sushi chefs considered that using a...

The KC-534 Yanagiba features a white steel #3 core/soft iron blade and a magnolia wood handle with plastic bolster. The traditional-style yanagiba, or sashimi, knife is your best friend for sashimi and sushi, as well as for filleting and skinning fish...

The KC-533 Yanagiba features a white steel #3 core/soft iron blade and a magnolia wood handle with plastic bolster. The traditional-style yanagiba, or sashimi, knife is your best friend for sashimi and sushi, as well as for filleting and skinning fish...

The KC-531 Yanagiba features a white steel #3 core/soft iron blade and a magnolia wood handle with plastic bolster. The traditional-style yanagiba, or sashimi, knife is your best friend for sashimi and sushi, as well as for filleting and skinning fish...

The KC-521 Usuba features a white steel #2/11-layer Damascus blade with magnolia wood handle and plastic bolster. Usuba knives are used for cutting vegetables and fruits which will be eaten raw because the super sharp and beveled edges are ideal to limit...

MEAT PROCESSING KNIFE SERIESProfessional meat processing knives for skinning, boning, gutting and slicing. The blade material is SKD-12, high carbon steel which provides excellent edge retention, HRC 60-61. The basic and simple shape handles have...

Part of the Subaru series.Beautiful 31 layers damascus of VG-10 core blade, full tang constructions for hunting. Specs Brand/Model: Kanetsune KB-551 Made...

The KB-266 Seseragi Drop 2 has a multipurpose 2.8"-long drop-point blade which is very useful for a variety of outdoor use. Extremely sharp, the blade features a beautiful 15-layer Damascus and Blue steel #2 core for cutting and dividing game. Full-tang...

The KB-264 Hone-Kaku features a SKD-12 High carbon steel blade with Rosewood handle. Hone-Kaku are traditional Japanese meat blades for boning and poultry. The tanto-style tip gives it a flare and offers extra edges for precise boning and filleting...

The KB-238 features an SKD-12 high carbon steel blade with a rosewood handle. Japanese chou knives feature a single-bevel grind and have an upward swooped blade with a unique tip which aids in the gutting process. Great for processing meats.About the...

The KB-236 features an SKD-12 high carbon steel blade with a rosewood handle. Japanese kawa knives have an upward swooped blade which is wide and curved at the tip. These are great for skinning.About the Slaughter Knife Series:Knives in this series are...

The Ruoh King Dragon is made by Hiro Knives Co., Ltd. of Seki, Japan, under the supervision of Master craftsman and designer Masui Hiroaki. This is a nicely shaped fixed blade hunting knife. It measures 7.75" long overall and features a micarta handle...

The Ruoh King Dragon is made by Hiro Knives Co., Ltd. of Seki, Japan, under the supervision of Master craftsman and designer Masui Hiroaki. This is a nicely shaped fixed blade hunting knife. It measures 7.75" long overall and features a wood handle and a...

Designed by Phillip Hoffman, founder of Lakota and Condor knives, this knife was made in Seki, Japan by Secnos in the late1980s to early 1990s. This is one of the best designed fillet knives ever made in Japan. The Condor 87-Z measures 14-1/4" long...

This is one of the best small hunters out there. Designed by Phillip Hoffman, founder of Lakota and Condor knives, this knife was made in Seki, Japan by Secnos in the late1980s to early 1990s. The Condor 84-S measures 7 5/8" long overall and features a...

Fumio Inagaki worked with master knifemaker Seizo Imai for 30 years and continues to craft his own custom knives. His work is well known in Japan, from unique hand-made knives to miniature knives, as well as large Bowie style knives.This is a one-piece...

This is a knife blade blank made by Tak Fukuta in Seki, Japan for Mac circa 1990s. This blank measures 10.25" long overall and the blade measures 5" long and is made of AUS-8A. Measures just under 1/8" thick. Comes with wood scales, designed to have...