Fishbone Tweezers
These tweezers, made out of brushed rust-free stainless steel are a must when preparing fish for serving. The jaws, which are partially ground on the inner surface, enable a precise grab. The simple and thus modern design is...
Kuro Ochi Hocho
The archetype of the Japanese knife. Each of these 3-layered blades, made according to a traditional design, is personally signed by the master blacksmith. The cutting edge of hard blue paper steel (61 HRC) is flanked by tough...
Suimon Hocho Magnolia Wood
The high-contrast blade of Japanese Damascus steel consists of 73 layers in total and has been highly polished with great care. The cutting edge layer is made from a high-alloy SKD11 steel* with a high carbon content...
off siteGyuto - Fish & Meat Knife
The handle of each knife is unique. This knife is a combination of two high-quality materials - and not just visually. The varied natural texture of the birch bark handle made of bm1 and the vivid blade of...
Zuika Hocho
These Japanese Hocho from the historic Gihei house are forged from one of the world's hardest steel blades. The centre cutting layer is made of premium powder steel ZDP-189 from Hitachi, which provides extreme sharpness and durability...
Kamo Hocho
The VG-10 steel core is covered by a total of 16 layers of steel, thus creating an interesting Suminagashi pattern. The round sandalwood handle has an interesting red-brown colour and a black stacked wood ferrule. The blacksmith Shiro...
Urushi Varnish Knife - with Sheath
For more than 6000 years precious Urushi varnish (see below) lends a beautiful gloss to Asian artifacts. We are proud to present an exclusive selection of Japanese knives with Urushi painted handles and sheaths....