Kitchen Cutlery

The KC-542 Hon-Deba features a white steel #3 core/soft iron blade and a magnolia wood handle with plastic bolster. Hon-deba, also called the "original deba", are heavier and thicker than simple deba...

The KC-864 Wa-Petty features a VG-10 stainless steel (monolayer) blade with dark brown wood handle. The wa-petty knife is a Japanese-style paring/utility knife. It is the perfect tool in the hand for...

The KC-361 Usubagata is a no-nonsense kitchen knife. The usubagata is popular in Kyoto, perfect for vegetable preparation, and similar in design to the nakiri. About the 555 series by Kanetsune: 555...

The KC-362 Kengata is a no-nonsense kitchen knife. The kengata is a fabulous Japanese-style chef knife that has  some santoku qualities in there as well. The design is perfect for a variety of...

The KC-363 Petty is a no-nonsense kitchen knife. The petty knife is a Japanese-style paring/utility knife. It is the perfect tool in the hand for peeling and preparing fruits and vegetables, as well...

The KC-503 Yanagiba features a white steel #2/11-layer Damascus blade with magnolia wood handle and plastic bolster. The traditional-style yanagiba, or sashimi, knife is your best friend for sashimi...

The KC-512 Deba features a white steel #2/11-layer Damascus blade with magnolia wood handle and plastic bolster. Deba are traditional Japanese knives for fish. The knife is compact and hefty for...

This KC-543 Hon-Deba features a white steel #3 core/soft iron blade and a magnolia wood handle with plastic bolster. Hon-deba, also called the "original deba", are heavier and thicker than simple...

The KC-544 Hon-Deba features a white steel #3 core/soft iron blade and a magnolia wood handle with plastic bolster. Hon-deba, also called the "original deba", are heavier and thicker than simple deba...

The Kanetsune FC-G210-RT chef knife features a fluorine-coated AUS-8 stainless steel blade that has holes and raised rib for immediately releasing food from the blade while chopping. This combination...

The KC-338 Honesuki-Kaku knife features a SKD-12 high carbon steel blade with hardwood handle. Japanese honesuki-kaku knives are compact beauties. Though they are most perfect for filleting poultry...

The KC-335 Honesuki-Maru knife features a SKD-12 high carbon steel blade with rosewood handle. Japanese honesuki-maru knives are compact beauties. Unlike the honesuki-kaku knives, which arere most...

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

This Kanetsune KC-568 Kawa-Hagi Fixed Blade features a blue steel #2 core / Soft Iron blade with Japanese Zelkova wood handle with black plastic bolster. This special knife is perfect for outdoor...

The KC-567 Kawa-Muki Knife features a White Steel #3 core / Soft Iron blade and a magnolia wood handle with plastic bolster. Kawa-Muki knives are specially designed for skinning and peeling fruit and...

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

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...

The KC-558 Kuro-Uchi Nakiri features a white steel #3 core/soft iron blade which has a dark and rough kuro-uchi finish, and a magnolia wood handle with plastic bolster. Nakiri knives are excellent...

The KC-557 Kuro-Uchi Nakiri features a white steel #3 core/soft iron blade which has a dark and rough kuro-uchi finish, and a magnolia wood handle with plastic bolster. Nakiri knives are excellent...

The KC-921 Santoku features a blue steel #2 / SUS410 stainless steel blade with wood handle and stainless steel bolster. Santoku are all-purpose Japanese knives, and are used in much the same way as...