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Use & Care
- Do not attempt to cut, hit or chop frozen products or bones. The blade can chip or break.
- Hand wash with warm water and towel dry.
- Use a sharpening stone to maintain the sharpness of the blade.
"Traditional Technique and Mind...."Sukenari Co., Ltd. is a specialized maker of professional cooking knives Since its foundation in 1933, Sukenari...
$109.00 USD $179.00 USD
Behind the Sakai Takayuki knives come a 600-year of knife making history by skilled craftsmenin Sakai, Osaka Prefecture, in Japan....
Kanetsune is located at Seki City, the capital of the Orient and is known to be the City of Blades....
Born in 1950, knife smith Hideo Kitaoka works in Takefu Village, Echizen in Fukui Prefecture. He learned his craft from...