Brands

The KC-541 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-539 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...

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...

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...

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...

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...

The KC-532 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...

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...

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...

The KC-513 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...

The KC-511 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...

The KC-440 Nakiri features a blue steel #2 w/iron which has a rough and dark kuro-uchi finish blade and a magnolia wood handle. Made in Seki Japan. Nakiri are excellent vegetable knives, producing...

The KC-439 Nakiri features a blue steel #2 w/iron which has a rough and dark kuro-uchi finish blade and a magnolia wood handle. Made in Seki Japan. Nakiri are excellent vegetable knives, producing...

The Kanetsune KC-421 Usuba features a White Steel #2/11-layers Damascus blade and a red sandalwood handle with a black wood bolster. Usuba knives are used for cutting vegetables and fruits which will...

The Kanetsune KC-411 Deba features a White Steel #2/11-layer Damascus blade and a red sandalwood handle with a black wood bolster. Deba are traditional Japanese knives for fish. The knife is compact...

The Kanetsune KC-413 Deba features a White Steel #2/11-layer Damascus blade and a red sandalwood handle with a black wood bolster. Deba are traditional Japanese knives for fish. The knife is compact...

The Kanetsune KC-403 Yanagiba features a White Steel #2/11-layer Damascus blade and a red sandalwood handle with a black wood bolster. The traditional-style yanagiba, or sashimi, knife is your best...

The G-61 Mukimono features a white steel #3 core blade. The magnolia wood handle is ornamented with a water buffalo horn bolster, making this an elegant work of functional art. The Mukimono knife is...

The G-60 Sushikiri features a white steel #3 core blade. The magnolia wood handle is ornamented with a water buffalo horn bolster, making this an elegant work of functional art. The sushikiri knife...

The G-57 Unagi-Saki features a white steel #3 core blade. The magnolia wood handle is ornamented with a water buffalo horn bolster, making this an elegant work of functional art. Unagi-saki knives...