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Products
- Heki Ryushi Left Handed White 3 Yanagiba 240mm
- Sakai Kanechika Saku White 3 Deba 180mm
- Green Life - Large Tabletop BBQ Grill Double Walled - Light Grey
- Green Life - Tabletop BBQ Grill Double Walled Liftable Grill - Grey
- Hatsukokoro Kurokaze Blue 2 Kurouchi Double Bevel Deba 150mm
- Hajimaru VG10 Tsuchime 3 Layer Bread Knife 210mm
- Sakai Kikumori "Choyo" Blue 1 Kiritsuke Gyuto 240mm - Quince
- Sakai Kikumori "Choyo" Ginsan Gyuto 210mm - Quince
- Sakai Kikumori "Kikuzuki Rin" Kiritsuke Yanagiba 270mm
- Karol Karyś Semi-Production Gyuto
- Tsunehisa White 2 Stainless Clad Tsuchime Bunka 165mm - Dark Maple
- Senzo Clad AUS10 90mm Paring
- Matsubara Hamono White 1 Tsuchime Bunka 180mm
- Matsubara Hamono White 1 Tsuchime Gyuto 210mm
- Yoshikazu Ikeda White 1 Honyaki Kachikaeshi Gyuto 210mm
- Hajimaru Ginsan Nashiji Santoku 170mm - Ebony
- Hajimaru Ginsan Nashiji Santoku 170mm - Bubinga
- Hatsukokoro Shirasagi Blue 2 Tsuchime Honesuki 150mm
- Kiyohide Glass Kobo Rock Glass Seiken Amber
- Kiyohide Glass Kobo Rock Glass Seiken Azure
- Kiyohide Glass Kobo Rock Glass Seiken Green
- Hatsukokoro Kaijin Blue 2 Stainless Clad Gyuto 240mm
- Tsunehisa Ginsan Yanagiba 210mm
- Masakage Koishi Bunka 165mm - Persimmon
- Nigara Hamono SG STRIX Gyuto 210mm - Persimmon
- Hatsukokoro Ryuhyo Kurozome SG2 Damascus Bunka 180mm - Persimmon
- Seido x Tadafusa White 2 Kurouchi Petty 135mm - Persimmon
- Seido x Tadafusa White 2 Kurouchi Gyuto 240mm - Persimmon
- Seido x Tadafusa White 2 Kurouchi Gyuto 210mm - Persimmon
- Persimmon Handle - Gyuto 240
- Persimmon Handle - Gyuto 210
- Persimmon Handle - Bunka, Nakiri and Santoku
- Persimmon Handle - Petty
- Chef's Edge x Sakai Kikumori Blue 2 Gyuto 255mm - Persimmon
- Mono Ebony Handle - Bunka, Santoku & Nakiri
- Tadafusa "Seido" White 2 Kurouchi Petty 135mm - Blade Only
- Tadafusa "Seido" White 2 Kurouchi Gyuto 210mm - Blade Only
- Tadafusa "Seido" White 2 Kurouchi Gyuto 240mm - Blade Only
- Hatsukokoro Ryuhyo Kurozome SG2 Damascus Bunka 180mm - Blade Only
- Dark Maple Handle - Bunka, Nakiri and Santoku
- Nigara Hamono SG STRIX Gyuto 210mm - Blade Only
- Yu Kurosaki AS Kokusen Ei Sujihiki 240mm - Turquoise
- Shibata Koutetsu SG2 Boss Bunka - Ebony & White
- Shibata Koutetsu SG2 Boss Bunka 225mm - Rosewood
- Yu Kurosaki AS Kokusen Ei Gyuto 270mm - Turquoise & White
- Yu Kurosaki Shin-Gekko VGXEOS Santoku - Olive Wood
- Kotetsu Chromax Boss Nakiri 175mm - Ebony & White
- Kotetsu Chromax Boss Nakiri - Black
- Yu Kurosaki Shin-Gekko VGXEOS Bunka 170mm - Olive Wood
- Yu Kurosaki Shin-Gekko VGXEOS Gyuto 210mm - Olive Wood
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: Thursday, Jan 29, 2026.