| Japanese style Knives |
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| Honyaki Knives (the entire blade is steel) | |
Honyaki knives ![]() |
Honyaki knives are forged from white steel. The entire blade is traditionally forged and hammered by hand from pieces of steel using the Honyaki method. There are many mass-produced cheap Honyaki knives but they lack in quality compared to a real forged Honyaki blade such as ours. Blade finish: mirrored Handle: Natural wood Blade cover: natural wood |
| YANAGI 330mm $1322 FUGU 300mm $1178 | |
| Kaede Knives (Rust resident knives) | |
Kaede knives ![]() |
Rust-resistant knives are sometimes criticized for not taking a proper edge in forging. However with advances in modern steel technology (a Japanese specialty), we can now produce Kaede knives that are sharp and rust resistant. Our Kaede knives are long-lasting and perform better than conventional steel knives. This knife can be sharpened on normal whetstones and retain its anti-rust ability. Blade finish: mirrored Handle: natural wood Blade cover: natural wood |
| YANAGI 300mm $822 FUGU 300mm $889 | |
| Mizuyakiire Honyaki knives (also known as "Mizu Honyaki") | |
Mizuyakiire Honyaki Knives ![]() |
Honyaki knives forged from white steel. These knives are tempered, quenched in water ( yakiire ) the moment the blade is heated to the correct temperature (the process of hardening the blade). This method brings out the maximum potential of white steel, resulting in an extremely delicate and precise forge. This blade is especially recommended for those looking for a knife with the sharpest edge. We offer the best hand-crafted Mizu Honyaki knives. Blade finish: mirrored Handle: ebony Blade cover: ebony |
| YANAGI 330mm $2178 TAKOHIKI 330mm $2278 | |
| + Japanese Style Knives + | |
| Yanagi Sakimaru Tako Fugu |
For sashimi, slicing fish |
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| Usuba Mukimono |
For cutting vegetables, peeling skin |
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| Deba | For chopping fish, fileting fish |
| * You should never use any knifes on frozen food!! | |