
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 |
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Hatsukokoro
Hatuskokoro Hayabusa Aogami Super Migaki Gyuto 240mm Black Chacate
Hatsukokoro
Hatuskokoro Hayabusa Aogami Super Migaki Gyuto 210mm Black Chacate
Hatsukokoro
Hatsukokoro Kurogane Blue 2 Kurouchi Santoku 165mm Black Chacate
Hatsukokoro
Hatsukokoro Kurogane Blue 2 Kurouchi Gyuto 210mm Black Chacate
Knives and Stones
K&S Canvas Knife Roll 5 Slot - Introductory Offer
Hatsukokoro
Hatsukokoro Kurogane Blue 2 Kurouchi K-tip Gyuto 210mm Black Chacate
Hatsukokoro
Hatsukokoro Kurogane Blue 2 Kurouchi Bunka 165mm Black Chacate
Hatsukokoro
Hatsukokoro Kurogane Blue 2 Kurouchi Ko-Bunka 120mm Black Chacate
Hatsukokoro
Hatsukokoro Kurogane Blue 2 Kurouchi Ko-Bunka 80mm Black Chacate
Hatsukokoro
Hatsukokoro x Nigara Yorokobi Special SLD Kurouchi Damascus Gyuto 240mm Birch Handle
Hatsukokoro
Hatsukokoro Aosagi Blue 2 Kurouchi Nakiri 165mm Black Chacate
Hatsukokoro
Hatsukokoro Aosagi Blue 2 Kurouchi Santoku 180mm Black Chacate
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
Nigara
Nigara VG10 Damascus Tsuchime K-tip Gyuto 240mm Black Chacate Handle
Yoshikane
Hatsukokoro x Yoshikane SKD Nashiji Santoku 170mm 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 |