Sharpening Service
Even the sharpest Japanese kitchen knives lose their edge over time and need sharpening. A dull blade can quickly turn your culinary masterpiece into a kitchen disaster! That’s where we...
Aron Zhang |
Crows Nest store now open from Friday to Tuesday, in store specials!
Hatsukokoro
Hatsukokoro Hikari SLD Damascus Petty 130mm
Hatsukokoro
Hatsukokoro Hikari SLD Damascus Petty 150mm
Hatsukokoro
Hatsukokoro Hikari SLD Damascus Santoku 170mm
Hatsukokoro
Hatsukokoro Hikari SLD Damascus Gyuto 195mm Black Chacate
Hatsukokoro
Hatsukokoro Hikari SLD Damascus Gyuto 210mm
K&S - Sydney
Hatsukokoro x Shimizu Ginsan K-tip Yanagiba 270mm
Iron Clad
Higonokami SK Steel Folding Knife - Large
Tsunehisa
Tsunehisa AUS8 Tsuchime Gyuto 180 mm Western Handle
Sakai Takayuki
Sakai Takayuki VG10 33 Layer Damascus Petty 150mm
Sakai Takayuki
Sakai Takayuki INOX Stainless Santoku 170mm
Sakai Takayuki
Sakai Takayuki INOX Stainless Gyuto 210mm with Western Handle
K&S - Sydney
Hatsukokoro x Shimizu Ginsan Damascus K-tip Yanagiba 270mm
Hasegawa
Hasegawa Pro-PE Lite Black Anti-Bacterial Cutting Board Wood Core
Yoshikane
Hatsuokokoro x Yoshikane SKD Nashiji Gyuto 210mm Ebony Handle
Hatsukokoro
Hatsukokoro Detachable Multi-Purpose Stainless Kitchen Shears / Scissors
Yoshikane
Hatsukokoro x Yoshikane SKD Nashiji Santoku 170mm Ebony Handle
Nigara
Nigara VG10 Damascus Tsuchime K-tip Gyuto 240mm Black Chacate Handle
Even the sharpest Japanese kitchen knives lose their edge over time and need sharpening. A dull blade can quickly turn your culinary masterpiece into a kitchen disaster! That’s where we...
Aron Zhang |
Sydney is about to experience a culinary event like no other as Master Hirotoshi Ogawa, a revered figure in the world of sushi, brings his expertise to the city. Known...
James Zhang |
Nestled in the historic city of Hirosaki, Aomori Prefecture, Nigara Hamono stands as a testament to centuries of craftsmanship. Founded in the Edo period, this esteemed workshop blends traditional techniques...
James Zhang |
Rockwell Hardness is a key element of choosing kitchen knives. It is a non-linear scale, 1 HRC difference is quite significant in kitchen knives. Harder the steel, longer it can hold its...
James Zhang |
Shoichi Hashimoto calls himself a “Modelling Knifemaker” (造形刃物作家). At first you might wonder WTH does this mean, but once you go through some of his work, it suddenly makes perfect...
James Zhang |
In this video, I demonstrated how to remove and install the WA handles on Japanese kitchen knives.
James Zhang |
When buying a knife with a saya, the saya often comes bigger and requires a pin to stop the knife from falling out. This post shows you how to make...
James Zhang |
While we normally classify horn into two types: black horn and blonde horn, I found that there are lots of different types of "blonde horn". In this blog, I explained...
James Zhang |