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 |
Our St Peters showroom will be closed on Labor Day, 7th October.
Subscribe to our news letter and enjoy $10 off!
We have the largest hardwood handle and saya selections, more than any other shops.
Hatsukokoro
Hatsukokoro Hayabusa VG10 Damascus Tsuchime Sujihiki 270mm Ebony Handle
Takeshi Saji
Takeshi Saji SRS13 Nakiri 165mm Western Amboyna Handle
Hatsukokoro
Hatsukokoro Ginga ATS34 Damascus Gyuto 210mm Dyed Birch
Hatsukokoro
Hatsukokoro Aosagi Blue 2 Kurouchi Gyuto 240mm Black Chacate
Hatsukokoro
Hatuskokoro Hayabusa Aogami Super Migaki Santoku 180mm Black Chacate
Hatsukokoro
Hatuskokoro Hayabusa Aogami Super Migaki Petty 150mm Black Chacate
Hatsukokoro
Hatuskokoro Hayabusa Aogami Super Migaki Bunka 180mm Black Chacate
Hatsukokoro
Hatsukokoro x Yoshikane White 2 Nashiji Santoku 180mm Stainless Clad Ebony
Hatsukokoro
Hatsukokoro Saihyo SG2 Kurozome Black Damascus Santoku 180mm Birch
Hatsukokoro
Hatsukokoro Kurokaze White 2 Kurouchi Gyuto 180mm Stainless Clad Black Chacate
Hatsukokoro
Hatsukokoro Ginso Ginsan Nickel Damascus 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
Hatsukokoro
Hatsukokoro Hayabusa Aogami Super Gyuto 210/240 mm
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 |