In Stock Items

Chocolate Knife Silver with Brown Leather Case... This was designed by Ryusen to be used for cutting petit fours, truffles, and similar items, as a way to display the inside to the guest or customer.  The blade is thin and shaped in such a way that it is easy to hold at an angle convenient for this kind of task.  The shape is similar to a kiridashi, but it is a double bevel knife.  The coating helps reduce sticking to the blade.

Chocolate Knife Black with Red Leather Case... This was designed by Ryusen to be used for cutting petit fours, truffles, and similar items, as a way to display the inside to the guest or customer.  The blade is thin and shaped in such a way that it is easy to hold at an angle convenient for this kind of task.  The shape is similar to a kiridashi, but it is a double bevel knife.  The coating helps reduce sticking to the blade.

Chocolate Knife Silver with Red Leather Case... This was designed by Ryusen to be used for cutting petit fours, truffles, and similar items, as a way to display the inside to the guest or customer.  The blade is thin and shaped in such a way that it is easy to hold at an angle convenient for this kind of task.  The shape is similar to a kiridashi, but it is a double bevel knife.  The coating helps reduce sticking to the blade.

The Gesshin 250mm Bread Knife is an excellent choice for cutting a wide range of breads. The blade is nice and thin and aggressively serrated to work well with everything from soft milk breads to hard, crusty Italian breads. The thinness is great for moving through bread easily without creating too many crumbs and compressing or squishing the doughy middle. There is no need for excessive pressure when using this knife which may cause the blade to flex, leading to uneven cuts. The blade is made of AUS-8 stainless steel and as such, will be tough, durable, and resistant to chipping. The handle is comfortable, lightweight, and pragmatic.

Kurouchi Kiridashi

A letter opener is potentially dangerous on the desk since the blade is ordinarily uncovered. For this reason, ordinary letter openers are designed so that the blade is not so keen; it is made appropriately "dull" so as not to cut extremely sharply. We, however, sought an approach that allows the blade to be keen to the limit and at the same time achieves ease of use and safety enabling users to open an envelope while keeping their fingers away from the blade, and thus created the Licorne, which eliminates the perception that keen blades are dangerous.

The blade embraces traditional Echizen Uchihamono techniques, achieved by delicate artisanship. With this letter opener, you can cut upon envelopes comfortably and smoothly, so you will look forward to opening letters you receive daily.

This letter opener is a totally new stationery product that can be placed on the table with the edge facing downwards in a casual manner. It is perfect as a souvenir or a gift to your close friends. [Product received the Good Design Award in 2015]

The Log Knife was designed with the aesthetics of a log cabin in mind. The makers use natural wood, shaping medium sized branches into beautiful handles.  The blade is a Swedish stainless steel, which sharpens easily and takes a great edge.  The knife comes with a leather sheath.

This Nami Steak Knife set is a 4 piece coreless damascus steel set from Seki Kanetsugu. Whereas most damascus patterns are generally found in the cladding around a hard core steel, these knives are made from a solid billet, combining VG2 and VG10 (both stainless steels). The handles are made of a laminate wood composite and have an accentuated curvature which makes them fit well in hands of all sizes. These are beautiful knives and are a stylish way to add to your kitchen cutlery collection.

The Toki, or Crested Ibis, is an endangered species, once common in the Niigata area. Featuring white plumage on its body and a red head, the bird has been a part of Japanese folklore for generations. As this series is made in Sanjo, Niigata, the name Toki has significance. These knives are made by hand in a medium-sized workshop, focused on making user-friendly knives. Their knives tend to be a medium thickness, not super thin, but not like a super thick workhorse. The wide bevel designs work well for food release. We love burnt chestnut handles, and because they also come from Sanjo, the series features octagonal burnt chestnut handles with water buffalo ferrules. 

Sobakiri or Menkiri Bocho are knives specially designed for cutting noodles like soba. They are often used with a koma ita, or wooden board for keeping straight lines and measuring cut thickness. Their grip places the hand near the center of balance and makes the cutting motion more comfortable for the wrist. These are single bevel knives for right-handed users. This series of Toki knives features a white #2 (carbon steel) core with soft carbon cladding. Carbon steel knives (clad with stainless or not) do require some additional care, making sure to keep them clean and dry when not in use, and wiping periodically when cutting acidic foods.  We recommend Flitz to clean off any light rust (or patina, if you don't like it) as soon as you see it. White #2 steel is known for taking a very sharp edge with great ease. The kurouchi finish can help protect that area from rust and corrosion (but remember, its still not stainless).

The Toki, or Crested Ibis, is an endangered species, once common in the Niigata area. Featuring white plumage on its body and a red head, the bird has been a part of Japanese folklore for generations.  As this series is made in Sanjo, Niigata, the name Toki has significance. These knives are made by hand in a medium-sized workshop, focused on making user-friendly knives. Their knives tend to be a medium thickness, not super thin, but not like a super thick workhorse. The wide bevel designs work well for food release.  We love burnt chestnut handles, and because they also come from Sanjo, the series features octagonal burnt chestnut handles with water buffalo ferrules. 

Sobakir or Menkiri Bocho are knives specially designed for cutting noodles like soba. They are often used with a koma ita, or wooden board for keeping straight lines and measuring cut thickness. Their grip places the hand near the center of balance and makes the cutting motion more comfortable for the wrist. These are single bevel knives for right-handed users. This series of Toki knives features a white #2 (carbon steel) core with soft carbon cladding. Carbon steel knives (clad with stainless or not) do require some additional care, making sure to keep them clean and dry when not in use, and wiping periodically when cutting acidic foods. We recommend Flitz to clean off any light rust (or patina, if you don't like it) as soon as you see it. White #2 steel is known for taking a very sharp edge with great ease.

• Knife Type: Sobakiri
• Steel Type: White #2 Carbon
• Handle Type: Walnut
• Construction Type: Carbon Clad
• Hand Orientation: Right-Handed

• Handle Length: 162mm
• Handle Height: 41mm
• Handle Width: 25mm
• Handle to Tip Length: 149mm
• Heel to Tip Length: 333mm
• Width of Spine at Middle: 2.7mm
• Width of Spine 1cm from the Tip: 1.6mm
• Width of Spine at Handle: 2.7mm
• Width of Spine above Heel: 2.7mm
• Blade Thickness 1/2 way between the Spine and Edge: 1.7mm
• Blade Height: 134mm
• Weight: 764g

This Zakuri 100mm Kurouchi Damascus Utility knife was forged by Komatsu-san. When we visited the Tosa region, we met Komatsu-san and spent some time with him in his workshop. He specializes in outdoor knives, and every time I ask, he does not want to make kitchen knives. However, he's really talented and makes really great knives. So, for a couple of years, we've been trying to figure out how we can carry some of his knives since we really want to only focus on knives that can be used for food. This utility knife was our solution. It could make a nice camp knife for food, a utility knife in a kitchen, or a really cool box opener ;)

The knife is forged from blue #2 steel with damascus cladding.  The black finish on the blades is called a kurouchi finish and is the residual scale from the forging process.

This Zakuri 100mm Kurouchi Utility knife was forged by Komatsu-san. When we visited the Tosa region, we met Komatsu-san and spent some time with him in his workshop. He specializes in outdoor knives, and every time I ask, he does not want to make kitchen knives. However, he's really talented and makes really great knives. So, for a couple of years we've been trying to figure out how we can carry some of his knives since we really want to only focus on knives that can be used for food. This utility knife was our solution. It could make a nice camp knife for food, a utility knife in a kitchen, or a really cool box opener ;)

The knife is forged from blue #2 steel with carbon cladding.  The black finish on the blades is called a kurouchi finish and is the residual scale from the forging process.

This Zakuri 65mm Multi-Purpose Mini Knife is a small utility knife that can be used for anything from opening boxes and letters to peeling fruit. It measures 185mm overall and comes with a small leather sheath.

The knife is forged from blue #2 steel with damascus cladding. The black finish on the blades is called a kurouchi finish and is residual scale from the forging process.