Japanese Cutlery

The traditional KKT Series single bevel knife is hand forged in the sword making tradition from two pieces of steel. Hand engraved with the Kikuichi chrysanthemum logo.

The Gyuto is a traditional, multi-purpose Japanese chef's knife that is used for everything from dicing vegetables to slicing meat/sashimi. This version features a Kiritsuke tip (k-tip). The literal meaning of gyuto is "cow sword".

Yanagi (also called yanagiba or shobu) is the quintessential sashimi knife. It’s long and thin blade is suited for slicing delicate fish in a single stroke. May also be used for portioning other raw, boneless meats.

Top-of-the-line MIYABI Birchwood is a work of culinary art. This tungsten carbide sharpening steel is complemented by an equally striking Karelian (Masur) Birch handle. Elegant and ergonomic.

Designed specifically for the MC66 steel of the Miyabi Black series.

A true work of art, the maple burl handle leads into 132 layers of steel, precision ground to expose an exquisite flower Damask pattern and a cutting core of ultra-hard Micro-Carbide MC66 powdered steel.

The Gyuto, or chef's knife, is the most important knife for nearly all chefs. The long, pointed blade is used for slicing, chopping, and precision work. This is most similar to a German or French chef’s knife.

PM30--Kikuichi, BREAD SERRATED MOLYBDENUM 30cm/12"

Superior double beveled knives from the famed Kokajikai knife makers in Sakai. These are true hand forged 9-layer Damascus Aoko Blue carbon steel knives. The double beveled blades have fantastic geometry and edge holding.

Deba is a traditional single bevel knife that translates to "pointed carving knife". It is traditionally used to clean and fillet whole fish, but also commonly used to break apart chicken and meat that may have small bones.