1801/195 Bunmei 195mm Deba (Butcher's) Knife
Traditional Japanese knives Molybdenum/ Vanadium stainless steel blades Slip resistant wooden handles Hand wash only.
1906/180 Bunmei 180mm Santoku Knife
Bunmei 18cm Santoku Knife Traditional Japanese knives Molybdenum/Vanadium stainless steel blades Slip resistant wooden handles Double Bevelled Edge Hand wash only Made in Japan
1907/150 Bunmei 150mm Utility Knife
Bunmei 15cm Utility Knife Traditional Japanese knives Molybdenum/Vanadium stainless steel blades Slip resistant wooden handles Double Bevelled Edge Hand wash only Made in Japan
1909/090 Bunmei 90mm Paring Knife
Bunmei 9cm Paring Knife Traditional Japanese knives Molybdenum/Vanadium stainless steel blades Slip resistant wooden handles Double Bevelled Edge Hand wash only Made in Japan
Hideo Kitaoka Shirogami 15cm Deba Knife
Hand Forged by Hideo Kitaoka Single Bevel Blade Inner core of Shirogami, White Paper Carbon Steel Stainless Damascus Cladding Traditional Magnolia Wood Handle Made in Takefu Knife Village, Japan
Hideo Kitaoka Shriogami 16.5cm Deba Knife
Hand Forged by Hideo Kitaoka Single Bevel Blade Inner core of Shirogami, White Paper Carbon Steel Stainless Damascus Cladding Traditional Magnolia Wood Handle Made in Takefu Knife Village, Japan
Blade made of Daido 1K6 high-carbon stainless steel Hardened at 58 degrees Rockwell to have high endurance Black, ergonomic handle with an Oriental design Made in Japan
MH-906 Utility/Boning Knife 15cm
Masahiro Knives from Masahiro Company Made from MBS-26 High Carbon Stainless Steel Light weight, perfectly Balanced Asymmetical Edge Micarta Handle Handwash Only Made in Japan
Tojiro Senkou DP (Flash) 16cm Deba Knife
Tojiro Senkou Deba Knife Damascus Steel VG-10 Core Micarta Handle 60-62 Rockwell Handwash Only Made in Japan
Tosa Hot Forged Shirogami Bunka 170mm — Made by Yamashin
Knife Type: Bunka (multi-purpose knife with kiritsuke-style tip) Blade Length: 170 mm Blade Material: Shirogami (White #1) Carbon Steel Construction: Hot-forged, hand-crafted Edge Geometry: Double bevel (V-edge) Blade Finish: Kurouchi (blacksmith finish) Handle Material: Walnut wood Ferrule Material: Pakkawood Handle Shape: Octagonal Blade Hardness: Approx. 61–62 HRC Weight: ~160–180g (varies slightly due to hand-forging) Ideal Use: All-purpose cutting — ideal for slicing, chopping, mincing, and precise tip work Maintenance: Hand wash and dry immediately; oil blade regularly to prevent rust
Tosa Hot Forged Shirogami Gyuto 240mm — Made by Yamashin
Knife Type: Gyuto (Japanese chef’s knife) Blade Length: 240 mm Blade Material: Shirogami (White #1) Carbon Steel Construction: Hot-forged, hand-crafted Edge Geometry: Double bevel (V-edge) Blade Finish: Kurouchi (blacksmith finish) Handle Material: Walnut wood Ferrule Material: Pakkawood Handle Shape: Octagonal Blade Hardness: Approx. 61–62 HRC Weight: ~200–220g (varies slightly due to hand-forging) Ideal Use: All-purpose cutting — perfect for slicing meat, fish, and vegetables with precision and power Maintenance: Hand wash and dry immediately; oil blade regularly to prevent rust
Tosa Hot Forged Shirogami Kobocho 120mm — Made by Yamashin
Knife Type: Kobocho (small Deba-style knife) Blade Length: 120 mm Blade Material: Shirogami (White #1) Carbon Steel Construction: Hot-forged, hand-crafted Edge Geometry: Traditional Japanese grind (single bevel) Blade Finish: Kurouchi (blacksmith finish) Handle Material: Walnut wood Ferrule Material: Pakkawood Handle Shape: Octagonal Blade Hardness: Approx. 61–62 HRC Weight: Varies slightly due to handcrafting (~120–140g) Ideal Use: Small fish, vegetables, precision prep tasks Maintenance: Hand wash and dry immediately; oil regularly to prevent rust
Tosa Hot Forged Shirogami Nakiri 165mm — Made by Yamashin
Knife Type: Nakiri (vegetable knife) Blade Length: 165 mm Blade Material: Shirogami (White #1) Carbon Steel Construction: Hot-forged, hand-crafted Edge Geometry: Double bevel (V-edge) Blade Finish: Kurouchi (blacksmith finish) Handle Material: Walnut wood Ferrule Material: Pakkawood Handle Shape: Octagonal Blade Hardness: Approx. 61–62 HRC Weight: ~160–180g (varies slightly due to hand-forging) Ideal Use: Chopping, slicing, and mincing vegetables with precision and ease Maintenance: Hand wash and dry immediately; oil blade regularly to prevent rust
Tosa Hot Forged Shirogami Santoku 165mm — Made by Yamashin
Knife Type: Santoku (multi-purpose knife) Blade Length: 165 mm Blade Material: Shirogami (White #1) Carbon Steel Construction: Hot-forged, hand-crafted Edge Geometry: Double bevel (V-edge) Blade Finish: Kurouchi (blacksmith finish) Handle Material: Walnut wood Ferrule Material: Pakkawood Handle Shape: Octagonal Blade Hardness: Approx. 61–62 HRC Weight: ~150–170g (varies due to hand-forging) Ideal Use: All-purpose knife for slicing, chopping, and dicing vegetables, fish, and meat Maintenance: Hand wash and dry immediately; oil blade regularly to prevent rust
16.5cm Deba VG 10 steel with a hardness of 61 (±1) HRC blade Oval shaped bolster for perfect positioning of thumb and forefinger Black pakkawood handle Asymmetrical chestnut shape handle enables a secure and comfortable grip Made in Japan