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  Sujihiki Bocho: The Sujihiki Bocho is used for cleaning the sinew from meats and is like a thin Gyuto....

Sashimi Kiritsuke   Nihon Steel   Style : Sashimi Kiritsuke Steel Type : Nihon Steel Blade : Single edge Blade...

Crafted to impress, honed to perform. With its detailed Damascus finish and premium SG2 stainless steel blade, the Nishiki Santoku...

Sujihiki (Slicer Knife) The Sujihiki Bocho is used for cleaning the sinew from meats and is like a thin Gyuto....

The blade is made from White #2 carbon steel, known for its exceptional sharpness and ease of maintenance. With its...

Precision in every slice. The JIKKO Jack Santoku Knife features a 180mm blade made from SPG2 stainless steel, offering exceptional...

Honesuki Kaku: Square Shaped?iKanto Style?j: The Honesuki is used to separate meat from the bone. There are two styles of...

Sashimi Kiritsuke Ginsan steel Style : Sashimi Kiritsuke Steel Type : Ginsan steel Blade : Single edge Blade Length :...

Your first great knife—crafted to elevate everyday cooking. The Loco Santoku Knife by JIKKO is the perfect all-purpose blade for...

Seamless strength, unrivaled precision. The Hiho King Santoku Knife features a 180mm coreless stainless steel blade, offering exceptional sharpness and...

Sakimaru Sashimi Bocho | Yanagi : The Kiritsuke Sashimi Bocho is used to finely slice fresh seafood for the purpose of...

Sashimi Sakimaru: Sashimi Sakimaru is shaped like a Japanese traditional sword. It used for same as Sashimi knife will keep...

Sashimi Bocho | Yanagi :The Sashimi Bocho is used to finely slice fresh seafood for the purpose of Sashimi. Common...

Sashimi Bocho | Yanagi :The Sashimi Bocho is used to finely slice fresh seafood for the purpose of Sashimi. Common...

Sashimi Kiritsuke   Ginsan steel   Style : Sashimi Kiritsuke Steel Type : Ginsan steel Blade : Single edge Blade...

  Chef Bocho(Gyuto) The Guyto is the most common western knife used throughout the world. It can be used to...

Sashimi Sakimaru The Sashimi Bocho is used to finely slice fresh seafood for the purpose of Sashimi. Common blade length...

Sashimi Sakimaru The Sashimi Bocho is used to finely slice fresh seafood for the purpose of Sashimi. Common blade length...

Sharpness redefined. The JIKKO Premium Master 2 Santoku Knife is crafted from Ginsan stainless steel, offering excellent rust resistance and...

Petty (Utility Knife) The Petty knife is used for pealing fruits and vegetables and quite suitable for finer detail work....

Waves of precision in every slice.The Namiukashi Honyaki Gyuto is a Japanese chef's knife made from White carbon steel, known...

Grace in every ripple, precision in every slice.The Nishiki Damascus is a Japanese Gyuto knife crafted from SG2 stainless steel,...

Sashimi Kiritsuke: Sashimi Kiritsuke is designed a pointy point shape sashimi knife. It used for same as Sashimi knife will...

Takohiki (Sashimi Knife): Takobiki knife is designed for slicing fish thinly, as same as Sashimi knives. The Sashimi knives are...

Sashimi Kiritsuke Blue2 Steel Style : Sashimi Kiritsuke Steel Type : Blue2 Steel Blade : Single edge Blade Length :...

Sashimi Sakimaru: Sashimi Sakimaru is shaped like a Japanese traditional sword. It used for same as Sashimi knife will keep...

Sujihiki (Slicer Knife) The Sujihiki Bocho is used for cleaning the sinew from meats and is like a thin Gyuto....

Sashimi Kiritsuke: Sashimi Kiritsuke is designed a pointy point shape sashimi knife. It used for same as Sashimi knife will...

Sashimi Bocho | Yanagi :The Sashimi Bocho is used to finely slice fresh seafood for the purpose of Sashimi. Common...

Petty (Utility Knife) The Petty knife is used for pealing fruits and vegetables and quite suitable for finer detail work....

Sashimi Sakimaru The Sashimi Bocho is used to finely slice fresh seafood for the purpose of Sashimi. Common blade length...

Sashimi Sakimaru The Sashimi Bocho is used to finely slice fresh seafood for the purpose of Sashimi. Common blade length...

Sashimi Kiritsuke   White2 Steel   Style : Sashimi Kiritsuke Steel Type : White2 Steel Blade : Single edge Blade...

  Santoku Bocho: The Santoku part of the Santoku Bocho stands for Three Virtues or Three Applications: This knife can...

Sashimi Sakimaru The Sashimi Bocho is used to finely slice fresh seafood for the purpose of Sashimi. Common blade length...

Sashimi Kiritsuke White2 Steel Style : Sashimi Kiritsuke Steel Type : White2 Steel Blade : Single edge Blade Length :...

Sashimi Sakimaru The Sashimi Bocho is used to finely slice fresh seafood for the purpose of Sashimi. Common blade length...

Sashimi Kiritsuke   Blue2 Steel   Style : Sashimi Kiritsuke Steel Type : Blue2 Steel Blade : Single edge Blade...

Light and responsive—designed to move with your instincts.The Loco is a Japanese Gyuto knife made with VG10 stainless steel, offering...

Sophisticated simplicity for your everyday kitchen.The Umeda is a Japanese Gyuto knife made with VG10 stainless steel, combining practical usability...