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Collections
- September Restock
- Shapton Whetstones
- Sharpening
- Shigefusa Knives
- Shigeki Tanaka Knives
- Shiro Kamo
- Shizu Hamono
- Shoichi Hashimoto Knives
- Shop All Japanese Kitchen Knives
- Shop New Arrivals
- Short Kitchen Knives (Less Than 180mm)
- Speciality Japanese Knives
- Stainless Bunka
- Stainless Gyuto
- Stainless Santoku
- Suehiro Japanese Whetstones & Sharpening Gear
- Sukenari
- Suncraft
- Tadafusa
- Tadokoro Hamono
- Takamura
- Takamura Hamono Knives
- Takayuki Shibata Knives
- Takeda Hamono Knives
- Takeshi Saji
- Tojiro Knives
- Tosa Knives - Unique Japanese Whale Knives
- Toshihiro Wakui Knives
- Tsunehisa Carbon (Blue Super) Knives
- Tsunehisa Knives
- Tsunehisa Stainless Steel Knives
- Wanchana Knives
- Warehouse Clearance
- Whetstones & Knife Care Products
- Wholesale Featured
- Wooden Japanese Chopsticks
- Yoshikane
- Yoshimi Kato Knives
- Yoshoku Sharpening Tools
- Yu Kurosaki Knives
Products
- V1 | Chef's Edge Food Press 1.2KG
- Yu Kurosaki AS Kokusen Petty 150mm - Persimmon
- Yu Kurosaki Shin-Gekko VGXEOS Petty 150mm
- Chef Tool Bundle - Silver
- Premium Chef Tool Bundle - Silver
- Saucing Spoon - Silver
- Ultimate Chef Tool Bundle - Waxed Canvas/Silver
- Mcusta Zanmai "Beyond" Blue Super Gyuto 210mm
- Mcusta Zanmai "Hybrid" VG10 Gyuto 210mm
- Muneishi Blue 2 Petty 130mm
- Naniwa Chocera Pro Whetstone #1000 Grit
- Naniwa Chocera Pro Whetstone 1000 & 5000 Bundle
- Okeya Ginsan Bunka 165mm - Dark Maple
- Okeya Ginsan Bunka 165mm - Ebony
- Seido VG10 Kurozome Nickel Damascus Gyuto 210mm - Persimmon
- Hatsukokoro Kumokage Blue 2 Kurouchi Damascus Gyuto 240mm
- Mcusta Zanmai "Hybrid" VG10 Petty 150mm
- Seido VG10 Kurozome Nickel Damascus Sujihiki 270mm - Persimmon
- Shibamasa VG5 Brown Santoku
- Tadafusa Hocho Kobo SLD Petty 125mm
- 4 Piece Knife Tower
- Chefs Edge Long Sleeve Tee
- Chiba Mandoline Slicer - Pink
- Mcusta Zanmai "Hybrid" VG10 Santoku 180mm
- Seido VG10 Kurozome Nickel Damascus 2 Knife Set - Persimmon
- Seido VG10 Kurozome Nickel Damascus 3 Knife Set - Persimmon
- Seido VG10 Kurozome Nickel Damascus Petty 150mm - Persimmon
- Yu Kurosaki AS Kokusen Nakiri 165mm - Persimmon
- CKK Rust Eraser Medium
- Hatsukokoro Kumokage Blue 2 Kurouchi Damascus Gyuto 210mm
- Masamoto Sohonten KS Swedish Stainless Steel Kiritsuke 210mm
- Mcusta Zanmai "Hybrid" VG10 Gyuto 240mm
- Porter 5 Pocket Polymer Knife Roll
- Seido x Tadafusa White 2 Kurouchi Gyuto 240mm - Persimmon
- Senzo Black VG10 Damascus Bunka 165mm
- Senzo Clad AUS10 Boning 165mm
- Tadafusa "Seido" White 2 Kurouchi Gyuto 240mm - Blade Only
- Porter 7 Pocket Polymer Leather Trim Knife Roll
- Sakai Kikumori VG10 Petty 135mm - Ebony
- Tadafusa "Seido" SLD Tsuchime Gyuto 210mm
- Chefs Edge T-Shirt
- Shizu Hamono "Bessaku" Gyuto 240mm
- Nigara Hamono SG STRIX Petty 120mm
- Sakai Kikumori "Kikuzuki Kuro" Gyuto 240mm
- Hatsukokoro Ryuhyo Kurozome SG2 Damascus Kiritsuke Gyuto 210mm - Persimmon
- Yu Kurosaki AS Kokusen Ei Petty 130mm - Rosewood
- Yu Kurosaki AS Kokusen Ei Petty 150mm - Rosewood
- Hatsukokoro Kaijin Blue 2 Stainless Clad Kiritsuke Gyuto 240mm
- Hatsukokoro Ryuhyo SG2 Damascus Gyuto 210mm - Dark Maple
- Mcusta Zanmai "Beyond" Blue Super Petty 150mm
Pages
Blogs
Hibachi:
- How to Clean and Maintain Your Hibachi Grill: Expert Care Guide
- How to Light Binchotan Charcoal in Your Hibachi Grill
- Hibachi Grill: Complete Setup Guide
Knife care:
- The Patina Marks on Your New Knife
- Caring for your Japanese Chef Knife
- The Definitive Guide to Japanese Knife Steels
Knife information:
- Elevate Your Cooking with Japanese Knives from Chef's Edge
- Unveiling the Mastery Behind Japanese Knives
- Why Professional Chefs Prefer Japanese Knives
- Choosing Your First Japanese Knife: A Beginner's Guide (2024)
- Exploring the Art of Japanese Knife Making
- The Ultimate Guide to Japanese Chef Knives (2024)
- Mastering Japanese Knife Care: Preserving the Excellence of Your Blades
- Japanese Knives: The Deba
- Whetstones - Which grit do I need?
- Japanese Knives: The Sujihiki
- Japanese Knives: The Petty
- Chef or Santoku? What's the difference?
- Japanese Knives: The Kiritsuke
- How to choose the best bread knife
- Japanese Knives: The Bunka
- Is there a difference between Damascus steel and stainless steel?
- Guide to buying a chef’s knife
- What do people mean when they say high-performance kitchen knives?
- Japanese Knives: The Gyuto
- Forged vs Stamped - what is the difference?
- What is the Rockwell Hardness Scale and why does it matter?
- The best knife for cutting vegetables
- The Best Way To Store Your Japanese Knives
- Japanese Knives in Perth
- Why Are Japanese Knives So Sought After?
- Why Are Japanese Knives Never In Stock?
- Gifting A Japanese Knife - Making the right choice
- Carbon Steel v Stainless Steel. What's Better?
- Double Bevel Knife Sharpening — How to Do it Right
- Japanese Chef Knives - The Gyuto
- Damascus Steel Kitchen Knives
- Japanese Chef Knife Types
- Why Japanese Knives
- A Guide to Japanese Knives (2021)
- How to Make a Japanese Knife
- Affordable Japanese Chef's Knives
- Choosing The Right Chef Knife For You
Knife knowledge:
This page was last updated by Exquisite HTML Sitemap Generator on: Sunday, Mar 15, 2026.