Kitchen

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...

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-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...

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...

If you are looking for the largest chef knife possible look no further! This is a beautiful massive Masahiro 13" Chef Knife. It is in new condition and comes in the original box with plastic sleeve. It is made with high grade MV stainless steel. It is...