An all-purpose chef knife for slicing, chopping, and dicing meat, vegetables, and herbs.
Gyuto (Chef Knife)
A compact all-around kitchen knife ideal for everyday slicing, dicing, and chopping.
Santoku (Multipurpose)
Nakiri (Vegetable)
Petty & Paring (Utility)
Cutting Boards
Saya (Knife Covers)
Yanagi & Takobiki
A traditional chef knife that combines vegetable prep and fish slicing in one versatile blade.
Single-Edged Kiritsuke
Deba & Mioroshi
A premium sashimi knife with a curved sword-style tip for elegant, ultra-precise slicing.
Sakimaru Takobiki
Sharpening Stones
A long, narrow knife made for smooth, precise slicing of cooked meats and fish.
Sujihiki Slicer
A stiff, pointed knife designed for breaking down poultry and working around bones.
Honesuki
A heavy-duty poultry knife for separating meat from bones and breaking down birds.
Garasuki
A wide-bladed knife for heavy-duty kitchen work.
Cleaver
Deba & Mioroshi
A premium sashimi knife with a curved sword-style tip for elegant, ultra-precise slicing.
Sakimaru Takobiki
An extra-long knife designed for breaking down and portioning large tuna.
Maguro Bocho
Scissors & Kiridashi
A folding knife designed for everyday carry, outdoor use, and general cutting tasks.
Pocket Knives
An all-purpose chef knife for slicing, chopping, and dicing meat, vegetables, and herbs.
Gyuto (Chef Knife)
A versatile chef knife with a pointed tip for precision slicing and detailed prep.
Kiritsuke (Sword-Tip Knife)
A compact all-around kitchen knife ideal for everyday slicing, dicing, and chopping.
Santoku (Multi-Purpose Knife)
A straight-edged knife designed for fast, clean vegetable chopping and slicing.
Nakiri (Vegetable Knife)
A long, narrow knife made for smooth, precise slicing of cooked meats and fish.
Sujihiki (Slicer Knife)
A small utility knife for trimming, peeling, and other precise kitchen tasks.
Petty (Utility Knife)
A compact knife for peeling, coring, and other delicate hand-held cutting jobs.
Paring (Utility Knife)
A stiff, pointed knife designed for breaking down poultry and working around bones.
Honesuki (Butcher Knife)
A smaller kiritsuke-style knife that combines precision with everyday versatility.
Utility Kiritsuke
A wide-bladed knife for heavy-duty kitchen work.
Cleaver
A folding knife designed for everyday carry, outdoor use, and general cutting tasks.
Pocket Knife
A long slicing knife designed for creating clean, single-stroke cuts of sashimi and sushi.
Yanagi (Sashimi Knife)
A yanagi with a pointed kiritsuke tip for precision sashimi slicing and intricate knife work.
Yanagi Kiritsuke (Sashimi Knife)
A premium sashimi knife with a curved sword-style tip for elegant, ultra-precise slicing.
Sakimaru Takobiki (Sashimi Knife)
A thick, sturdy knife for filleting whole fish.
Deba (Filet Knife)
Usuba (Vegetable Knife)
A longer, slimmer deba designed for filleting larger fish with greater precision.
Mioroshi (Filet Knife)
A specialized knife made for preparing and filleting eel.
Edosaki (Eel Knife)
A versatile fish knife that handles filleting, trimming, and light kitchen prep.
Funayuki (Filet Knife)
A small precision knife designed for peeling, carving, and decorative vegetable preparation.
Kenmuki (Petty Knife)
A specialized knife used to finely cut through the many small bones of pike conger eel.
Hamokiri (Eel Bone Slicer Knife)
A heavy-duty poultry knife for separating meat from bones and breaking down birds.
Garasuki (Boning Knife)
A traditional chef knife that combines vegetable prep and fish slicing in one versatile blade.
Single-Edged Kiritsuke (Multi-Purpose Knife)
An extra-long knife designed for breaking down and portioning large tuna.
Maguro Bocho (Tuna Knife)
Yoshihiro Hi Soft High Performance Professional Grade Cutting Board
Yoshihiro VG-10 46 Layers Hammered Damascus Nakiri Japanese Vegetable Knife (6.5" (165mm)) (Rosewood Handle)
Yoshihiro VG-10 16 Layer Hammered Damascus Stainless Steel Paring Knife 3.2"
Yoshihiro VG-10 46 Layers Hammered Damascus Gyuto (210mm/240mm) Petty (150mm) Shitan Rosewood Handle Chefs Knife Set
Yoshihiro VG-10 16 Layer Hammered Damascus Stainless Steel Nakiri Vegetable Knife 6.5" (165mm)
Yoshihiro VG-10 46 Layers Hammered Damascus Nakiri Japanese Vegetable Knife (6.5" (165mm)) (Ambrosia Handle)
Yoshihiro VG-10 16 Layer Hammered Damascus Stainless Steel Petty
Yoshihiro VG-10 46 Layers Hammered Damascus Petty Utility Japanese Chef Knife (6" (150mm)) (Ambrosia Handle)
Yoshihiro VG-10 46 Layers Hammered Damascus Petty Utility Japanese Chef Knife (6" (150mm)) (Rosewood Handle)
Yoshihiro Kurouchi Black-Forged Blue Steel Stainless Clad Nakiri Japanese Vegetable Knife (Ebony Handle)
Yoshihiro Hinoki Japanese Cypress Cutting Board One-Piece
Yoshihiro VG-10 46 Layers Hammered Damascus Gyuto (210mm/240mm) Petty (150mm) Ambrosia Handle Chefs Knife Set
Yoshihiro Mizu Yaki Blue High Carbon Steel #1 Kurouchi Petty Kiritsuke Japanese Utility Knife Shitan Handle
Yoshihiro Aogami Super Blue High Carbon Steel Kurouchi Petty Kiritsuke Utility Knife with Shitan Wood Handle
Yoshihiro Hi-Soft High Performance Japanese Sashimi Chefs Tool Professional Grade Cutting Board for Commercial Kitchen Size
Yoshihiro VG-10 16 Layer Hammered Damascus Stainless Steel Gyuto and Petty Knife Set
Yoshihiro Aogami Super Blue High Carbon Steel Kurouchi Petty Utility Knife with Shitan Wood Handle
Yoshihiro Black Finish Blue Steel #2 Kurouchi Petty Shitan Handle with Magnolia Saya Cover
Yoshihiro VG-10 46 layers Hammered Damascus Santoku 7"(180mm) + Petty / Utility 6"(150mm) Chefs knife Set Rosewood Handle with Saya Cover
Yoshihiro Mizu Yaki Blue High Carbon Steel #1 Kurouchi Petty Japanese Utility Knife Shitan Handle
Yoshihiro VG-10 16 Layer Damascus Knife 6PC Set (2 Gyuto, Petty, Sujihiki, Santoku, Nakiri)
Yoshihiro Kurouchi Black-Forged Blue Steel Stainless Clad Boning Honesuki Utility Knife (Ebony Handle)
Yoshihiro Hinoki Japanese Cypress Cutting Board Anti-Twist Core
Yoshihiro Black Finish Blue Steel #2 Kurouchi Nakiri Traditional Japanese Vegetable Chopping Chef Knife 6.5" (165mm) D-Shape Shitan Handle