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Products
- Tsunehisa Kurouchi Blue Super Nashiji Gyuto 210mm - Maple
- Benriner Mandoline Slicer No 120
- Takamura Migaki SG2 Petty 130mm
- Nigara Hamono Kagetora Blue 2+White 2 Coreless Sakimaru Sujihiki 390mm
- Hatsukokoro Shirasagi Blue 2 Deba 150mm
- Stainless Steel Bread Knife 270mm
- Hario Cold Brew Bottle 650ml - Black
- Morihei Binsui Natural Stone No. 15
- Atoma 140 Grit Diamond Lapping Plate w/handle
- Kei Kobayashi SG2 Damascus Petty 150mm
- Shiro Kamo White 2 Damascus Gyuto 210mm
- Kei Kobayashi SG2 Gyuto 240mm
- Nagao Kanekoma Higonokami Aogami Brass - Super Mini Key Chain
- Tsunehisa Blue Super Tsuchime Bunka 165mm - Maple
- Takeshi Saji Blue 2 Rainbow Damascus Bunka 175mm
- Kyohei Shindo Blue 2 Nakiri 165mm - Ebony
- Nigara Hamono SG2 Migaki Tsuchime Petty 120mm - Ebony
- Tadafusa "Seido" Blue 2 Nashiji Gyuto 240mm
- Nigara Hamono "Anmon" SG2 Damascus Nakiri 165mm - Dark Maple
- Tsunehisa Kurouchi Blue Super Nashiji Gyuto 180mm - Maple
- Wakui White 2 Stainless Clad Nashiji Gyuto 210mm
- Takamura Chromax Santoku 170mm
- Hatsukokoro Hayabusa VG10 Damascus Tsuchime Sujihiki 270mm
- Yoshikane (Hatsukokoro) White 2 Nashiji Bunka 165mm - Maple
- Custom Magnolia Saya - Kikuzuki Kasumi Kiritsuke Yanagiba 270mm
- Chopstick Rest - Cat
- Wakui White 2 Stainless Clad Nashiji Gyuto 240mm
- HADO "Sumi" Gyuto 210mm
- Tetsujin Hamono Ginsan Kasumi Gyuto 240mm - Dark Maple
- Hatsukokoro Kumokage Blue 2 Kurouchi Damascus Santoku 180mm
- Hatsukokoro Yorokobi Kurouchi SLD Damascus Gyuto 210mm - Carbon Fibre
- Hatsukokoro Hayabusa VG10 Damascus Tsuchime Gyuto 210mm
- Seki Souma (Formerly FKM) Gyuto 210mm - Red
- Kei Kobayashi SG2 Damascus Gyuto 210mm
- Morihei Amakusa Natural Stone No.15
- HADO Blue 1 Damascus Sujihiki 240mm - Oak
- Tsunehisa Ginsan Nashiji Gyuto 240mm
- Hatsukokoro Hayabusa VG10 Damascus Tsuchime Santoku 165mm
- HADO Blue 1 Damascus Gyuto 240mm - Oak
- Tsunehisa Blue Super Tsuchime Gyuto 210mm - Cherry
- HADO Blue 1 Damascus Gyuto 210mm - Oak
- Tsunehisa Blue Super Tsuchime Gyuto 210mm - Maple
- Tsunehisa Ginsan Migaki Sujihiki 270mm - Ebony
- Custom Magnolia Saya - Kikuzuki Rin Gyuto 210mm
- Shoichi Hashimoto White 2 Honyaki Gyuto 240mm
- Habitat 2 Piece Benchtop Holder
- Hatsukokoro Hayabusa VG10 Damascus Tsuchime Gyuto 240mm
- Hatsukokoro SLD Kurouchi Damascus Kiritsuke Gyuto 210 - Ebony & Blonde
- Nigara Hamono Blue Super Migaki Kiritsuke Nakiri 180mm - Ebony
- Sakai Kikumori "Choyo" Bunka 180mm
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
- Guide to Japanese Knife Steels | VG10, Blue, White | Chef's Edge
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 Knife vs Santoku | What is the Difference? | Chef's Edge
- 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 | Guide & Info | Chef's Edge US
- 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, Feb 15, 2026.