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Collections
- Saya Covers & Edge Covers
- Seido
- Seki Kanetsugu Knives
- September Release
- September Restock
- Shapton Whetstones
- Sharpening
- Shigefusa Knives
- Shigeki Tanaka Knives USA
- Shiro Kamo
- Shizu Hamono
- Shoichi Hashimoto Knives USA
- Shop All Japanese Chef 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 Knives USA
- Tadafusa
- Tadokoro Hamono
- Takamura
- Takamura Hamono Knives | High-Speed Powder Steel | Chef's Edge
- Takayuki Shibata Knives
- Takeda Hamono Knives
- Takeshi Saji
- Tojiro Knives USA
- Tosa Knives - Unique Japanese Whale Knives
- Toshihiro Wakui Knives
- Tsunehisa Carbon (Blue Super) Knives
- Tsunehisa Knives USA
- Tsunehisa Stainless Steel Knives
- Wanchana Knives
- Warehouse Clearance
- Whetstones & Knife Care Products
- Wholesale Featured
- Wooden Japanese Chopsticks
- Yoshikane Knives USA
- Yoshimi Kato Knives
- Yoshoku Sharpening Tools
- Yu Kurosaki Knives
Products
- Kataoka VG5 Gyuto 210mm
- Naniwa Chocera Pro Whetstone #5000 Grit
- Chiba Mandoline Slicer - Cream
- Senzo Professional SG2 Gyuto 210mm
- Blue 2 Snips 120mm
- Seido x Tadafusa White 2 Kurouchi Gyuto 240mm - Persimmon
- Senzo Clad AUS10 90mm Paring
- Tadafusa "Seido" White 2 Kurouchi Gyuto 240mm - Blade Only
- The Chef's Arsenal - Silver
- Tosa Mink Whale Knife - C
- Seido VG10 Kurozome Nickel Damascus Gyuto 210mm - Sandalwood
- Seido VG10 Kurozome Nickel Damascus Santoku 180mm - Sandalwood
- Stainless Steel Spatula - Wooden Handle
- 6 Pack Stainless Steel BBQ Skewers
- Porter 9 Pocket Polymer Leather Trim Knife Roll
- Sakai Takayuki Kurokage VG10 Gyuto 210mm - Burnt Oak
- Senzo Black VG10 Damascus Bunka 165mm
- Tsunehisa Blue Super Tsuchime Petty 135mm - Cherry
- Morihei Hishiboshi 9000 Grit 'Karasu' Whetstone
- Senzo Black VG10 Damascus - 2 Knife Kiritsuke Set with Whetstone
- Senzo Black VG10 Damascus Petty 120mm
- Zanmai KPD-200 Damascus Kitchen Scissors
- CCK Stainless Chinese Cleaver
- Hajimaru Ginsan Nashiji Ko Santoku 150mm - Mono Ebony
- Large Bench Scraper - Offset
- Morihei Hishiboshi 6000 Grit Whetstone
- Muneishi Blue 2 Gyuto 210mm
- Chef Tool Bundle - Silver
- Premium Chef Tool Bundle - Silver
- Saucing Spoon - Silver
- Seido Ginsan Kurouchi Tsuchime - 2 Piece Set
- Seido Ginsan Kurouchi Tsuchime Gyuto 210mm
- Tsunehisa Migaki Blue Super Bunka 170mm - Ebony
- Ultimate Chef Tool Bundle - Silver - PVC
- Hatsukokoro Kurogane Blue 2 Ko-Bunka 80mm
- Seido SG2 Kurouchi Nashiji - 2 Piece Set
- Seido SG2 Kurouchi Nashiji Bunka 165mm
- Senzo Classic Petty 150mm
- CKK Rust Eraser Coarse
- Hatsukokoro Shinkiro Blue Super Damascus Kurouchi Petty 150mm - Ebony & Blonde
- Senzo Universal VG10 Petty 135mm
- Habitat 40cm Black Magnetic Knife Holder
- Masamoto Sohonten KS White 2 Kiritsuke 210mm
- Seido Ginsan Kurouchi Tsuchime - 3 Piece Set
- Yu Kurosaki Shin-Gekko VGXEOS Petty 130mm
- Habitat 40cm Walnut Magnetic Knife Holder
- Mcusta Zanmai "Beyond" Blue Super Gyuto 210mm
- Mcusta Zanmai "Hybrid" VG10 Gyuto 210mm
- Okeya Ginsan Bunka 165mm - Ebony
- Shibata The Bitey Finisher Combination Stone #600/1200
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: Saturday, May 02, 2026.