Knife Types & Collections

Main Stream

This collection features the essential Japanese knives that form the foundation of traditional cooking. Gyuto (chef’s knife), Santoku, Petty, Sujihiki (slicer), Yanagiba, Deba, and Nakiri are among the most widely recognized types included here.
Trusted by sushi restaurants, Japanese chefs, and home cooks alike, these knives represent the true “mainstream” of Japanese cutlery. Each piece has been carefully re-sharpened in Kyoto and is ready for immediate use with exceptional sharpness.

Extended Stream

The Extended Stream collection highlights Japanese knives designed for more specialized tasks. Usuba (vegetable knife), Honesuki (boning knife), and Tako-hiki (octopus slicer) are examples of blades crafted for precise and unique cutting techniques.
Ideal for chefs looking to expand their skills or collectors seeking rare pieces, this group reflects the depth and diversity of Japanese knife culture.

Specialty & Tools

This collection showcases highly specialized Japanese knives and supporting tools. Unagi knives for eel, Sobakiri for noodles, and other unique blades appear alongside tools such as machetes, axes, and honing rods.
From functional equipment trusted in professional kitchens to distinctive collector’s items, this section offers a wide range of unique and meaningful choices.