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Specifications
| Style: | Petty |
| Blade Length: | 150mm |
| Overall Length: | 260mm |
| Weight: | 82g |
| Blade Height @ Heel: | 27mm |
| Bevel: | Double Bevel |
| Spine Thickness @ Mid: | 1.7mm |
| Blade Material: | VG10 Core, Stainless Clad |
| Handle Material: | Full Tang Western |
Specifications
| Style: | Deba |
| Blade Length: | 170mm |
| Overall Length: | 315mm |
| Weight: | 298g |
| Blade Height @ Heel: | 50mm |
| Bevel: | Single Bevel |
| Spine Thickness @ Heel: | 7mm |
| Spine Thickness @ Mid: | 5mm |
| Blade Material: | Blue 2 Core, Tsuchime Soft Iron Clad |
| HRC: | ~62 |
| Handle: | Octagon Wenge W/Black Horn |
Specifications
| Style: |
Gyuto |
| Blade Length: | 210mm |
| Overall Length: | 340mm |
| Weight: | 197g |
| Blade Height @ Heel: | 44mm |
| Bevel: | Double Bevel |
| Spine Thickness @ Mid: | 1.7mm |
| Blade Material: | VG10 Core, Stainless Clad |
| Handle Material: | Full Tang Western |
Specifications
| Style: | Gyuto |
| Blade Length: | 210mm |
| Overall Length: | 360mm |
| Weight: | 180g |
| Blade Height @ Heel: | 48mm |
| Bevel: | Double Bevel |
| Spine Thickness @ Heel: | 3mm |
| Spine Thickness @ Mid: | 2mm |
| Spine Thickness 1cm from tip: | 1.8mm |
| Blade Material: | Blue 1 Core, Kurouchi Iron Clad |
| HRC: | 63 |
| Handle: | Octagon Bubinga |
Specifications
| Style: | Gyuto |
| Blade Length: | 245mm |
| Overall Length: | 495mm |
| Weight: | 253g |
| Blade Height @ Heel: | 53mm |
| Bevel: | Double Bevel |
| Spine Thickness @ Heel: | 3mm |
| Spine Thickness @ Mid: | 2mm |
| Spine Thickness 1cm from tip: | 1.8mm |
| Blade Material: | Blue 1 Core, Kuoruchi Iron Clad |
| HRC: | 63 |
| Handle: | Octagon Bubinga |
Specifications
| Style: | Sakimaru Sujihiki |
| Blade Length: | 270mm |
| Overall Length: | 418mm |
| Height @ Heel: | 41mm |
| Spine Thickness @ Mid: | 2mm |
| Weight: | 192g |
| Blade Material: | SG2 Core, Stainless Kurouchi Tsuchime Clad |
| Handle Material: | Mono Ebony |
| HRC: | ∼63 |
Chef's Edge
We pride ourselves on offering an unparalleled selection of Japanese knives. From the versatile Gyuto and the precise Santoku to specialized knives like the Nakiri and Yanagiba, each knife is handpicked for its quality and performance.