Until July 31
Shop Our Summer Sale
Summer – a season of sun, barbecues, and shared experiences. The satisfaction of slicing into your freshly grilled food with a sharp knife is unmatched. Whether it's for a large crowd or a small gathering, slicing into a juicy tri-tip steak or chopping cucumbers for a refreshing salad is effortless. Enjoy the process and the result – the essence of summer.
Take advantage of our Summer Sale for 15% off on Gyuto, Sujihiki, and Boning knives from July 1-31. Enhance your summer grilling experience.
Discount applied at checkout. Some restrictions apply.
45-Layer Damasucs Gyuto
The Seisuke AUS10 45-Layer Damascus Gyuto is a versatile, all-around kitchen knife with a lightweight Japanese shitan rosewood handle. It is ideal for slicing meat and chopping vegetables, offering precise cuts and effortless slicing.
Its AUS10 steel is easy to sharpen, durable, rust-resistant, and reasonably priced, making it a great introduction to Japanese knives. This multipurpose and durable Gyuto is perfect to get your summer grilling started.
Tsukikage Kiritsuke Gyuto
The Seisuke Tsukikage Kiritsuke Gyuto is a distinctive kitchen knife with unparalleled chopping and slicing capabilities. Its blade is long, flat, and sharp, with minimal curve.
Unlike regular Gyuto, this Kiritsuke Gyuto, with its spine-to-tip angle, allows for intricate work. The blade is crafted from AUS10, a durable, stainless steel that's easy to sharpen and reasonably priced.
The Tsukikage series stands out for its lacquered oak wood handle, adding weight to the typically light Japanese handle. The blade's crater-like patterns reflect its name, Tsukikage, meaning "shadow of the moon".
Yu Kurosaki & Yoshimi Kato
Do they need any introduction? Yu Kurosaki and Yoshimi Kato are two of the top knife makers in all of Japan. Both have forges based in the legendary Echizen Knife Village, a knife working collective in Fukui, Prefecture and will be touring the US this summer with the Craftsmen Tour.
Yu Kurosaki, for years the youngest to receive the "master blacksmith" title from the Japanese government, is renowned for his unique blade designs. Utilizing modern and traditional methods, his knives offer enduring quality and sharpness.
Yoshimi Kato, son-in-law of Hiroshi Kato and former teacher of Yu Kurosaki, took over his father-in-law's company in 2017. Known for his heat-treated metallurgy, Kato's SG2 Black Damascus series is iconic for its fine edge and precise cutting. He also crafts knives for the knife making collective, Masakage.
Honesuki
Honesuki, Japanese boning knives, are used for deconstructing chickens in yakitori cooking. Their unique triangular blade is designed for seaming along bones and tissue. Proficient use, including varieties like the garasuki, allows quick chicken disassembly.
Sakai Takayuki
Sakai Takayuki VG10 33 Layer Damascus Petty-Utility 80mm Mahogany Pakka wood Handle
$119.00 USD
$139.00 USD