The award winning Tojiro DP series features a full-tang and 3-ply clad construction with a core of VG-10 super steel encased by two layers of highly rigid and rust resistant stainless steel. This formula of steel results in a 60 Rockwell Hardness, and provides a 9 to 12 degree blade angle for scalpel-like sharpness. The triple riveted traditional style Micarta handle with bolster contains heft and balance and the closed bolster collar allows for full and complete sharpening of the blade. Every knife is meticulously hand finished by a artisan craftsmen.
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Sakai Takayuki INOX (Swedish Steel) are Japanese knives that are easy to sharpen and recommended for business and home use. These knives are incredibly sharp out of the box and do not rust.
A Heavy duty knife but nicely weighted, ideally suited for extensive boning of meat cuts. The slight curvature in the blades edge and subtle pointed tip made this particular Honsuki stand out to us.
- INOX Molybdenum (Stain resistant steel)
- Single edged blade
- Robust Western style Resin Handle
- Full Tang
- 150mm Blade Length
Sakai Takayuki Aogami - Blue Steel 2 Honesuki Boning Knife 150mm
- Aogami Blue#2 Steel
- 150mm Blade
- Double Bevel
- Full Tang
- Mahogany Handle
The Gokujo is a specialist Japanese style knife perfect for removing meat around bones with Superb cutting performance and elegant design.
- VG10 Core
- 37 layer Damascus
- Oval Pakka wood handle
- Double bevel
- 150mm Blade
- Life time Gaurantee
A Butchers Knife can be something hard to find in Japan but New for 2018 we believe we have found Just that. With all the Japanese styling and VG10 Steel this knife really packs a punch. Ideal for carving the Sunday Roast or adventurous BBQ, this versatile hybrid is also the right size to be used for chopping and dicing.
- Steel Type: VG10 33 Layer Damascus
- Blade Type: Double edged blade
- Blade Length: 210mm
- Blade Thickness: 2.0mm
- Blade Height: 46mm
- Handle Length: 118mm
- Weight: 191g
Behind the Sakai Takayuki knives come a 600-year of knife making history by skilled craftsmen in Sakai, Osaka Prefecture, in Japan. Since then, the excellent workmanship and technology the create these knives remain unchanged. This is also the reason why most people trust Japanese knives.
A relatively light weight Deba of medium size perfect for filleting large fish or Butchery.
- White Steel #2 (HRC 62 - 63)
- Treated Oak Handle (Octagonal)
- Buffalo Horn Collar
- Single Bevel
- 150mm Blade Length
- ( Right handed use only)
SEISUKE AOGAMI (BLUE STEEL) NO.2 NASHIJI AJIKIRI CHEF KNIFE 105MM
- Knife Type:Ajikiri Knife
- Steel Type:Blue Steel No.2 Nashiji
- Blade Type: Double-edged Blade
- Blade Length: 105mm
- Blade Height:36mm
- Blade Thickness:3.2mm
- Handle Material: Burned Chestnut
- Handle Length:106mm
- Weight:120g
Tojiro DP VG10 Boning / Filleting Knife 150mm
- VG10 Core
- Double Bevel
- Full Tang
- Composite wood handel
- 150mm Blade
A tradtional style western boning knife with Japanese handle
- VG10 Core
- 37 Layer Damascus
- Pakka wood handle
- Double Bevel
- Lifetime Guarantee
- 150mm
