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 |
Black Friday 2024 SALE is on, storewide 10% OFF is now on and WE PRICE MATCH!
Rare item drops and unique offers through out November.
Yoshikazu Ikeda
Yoshikazu Ikeda Blue 1 Mizu-Honyaki Sakimaru Takobiki 330mm Magnetic Ebony Saya
Sakai Takayuki
BFCM2024 Kenji Togashi Tall Masamoto KS Style Mizu-Honyaki Gyuto 255mm by Takayuki SP2
K&S - Sydney
BFCM2024 Nigara VG10 Damascus Ultimate Bundle (Gyuto / Nakiri / Petty)
K&S - Sydney
BFCM2024 Nigara VG10 Damascus Nakiri 165 / Petty 150 Bundle
Nigara Hamono
BFCM2024 Nigara VG10 Damascus Gyuto 210 / Petty 150 Bundle
Shoichi Hashimoto
Shoichi Hashimoto (橋本庄市) White 1 Honyaki Gyuto 240mm Green
Shoichi Hashimoto
Shoichi Hashimoto (橋本庄市) White 1 Honyaki Gyuto 240mm Purple
Hasegawa
Hasegawa Pro-PE Lite Black Anti-Bacterial Cutting Board Wood Core
Yoshikane
Hatsuokokoro x Yoshikane SKD Nashiji Gyuto 210mm Ebony Handle
Nigara
Nigara VG10 Damascus Tsuchime Gyuto 210mm / 240mm
Hatsukokoro
Hatsukokoro Detachable Multi-Purpose Stainless Kitchen Shears / Scissors
Nigara
Nigara VG10 Damascus Tsuchime K-tip Gyuto 240mm Black Chacate Handle
Yoshikane
Hatsuokokoro x Yoshikane SKD Nashiji Sujihiki 240mm Ebony 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 |