Crows Nest store now open from Friday to Tuesday, in store specials!
Masuda Yoshihide
Masuda Yoshihide Blue 1 Kurozome Damascus Gyuto 220mm
Hatsukokoro
Hatsukokoro Hinotori V-Toku 2 Sujihiki 270mm Rainbow Damascus Finish
Hatsukokoro
Hatsukokoro Hayabusa Ginsan Santoku 180mm Black Chacate
Myojin Riki
Hatsukokoro x Myojin Shirasagi Blue 2 Kurouchi Yanagiba 270mm
Myojin Riki
Hatsukokoro x Myojin Shirasagi Blue 2 Kurouchi Yanagiba 300mm
Myojin Riki
Hatsukokoro x Myojin Shirasagi Blue 2 Kurouchi Yanagiba 240mm
Yoshihiro Yauji
Hatsukokoro x Yoshihiro Yauji Blue 2 Damascus Yanagiba 270mm
Yoshihiro Yauji
Hatsukokoro x Yoshihiro Yauji Blue 2 Damascus Yanagiba 300mm
Hatsukokoro
Hatsukokoro FAXR2 Powdered Steel K-tip Yanagiba 300mm Mirror Polish Ebony
Nakagawa Hamono
Nakagawa Blue 1 Damascus K-tip Gyuto 255mm Birch Handle
Nakagawa Hamono
Hatsukokoro x Satoshi Nakagawa Blue 1 Damascus Sujihiki 240mm
Nakagawa Hamono
Nakagawa Ginsan Wide Bevel Kasumi K-tip Gyuto 210mm Ebony Handle
Nakagawa Hamono
Nakagawa Ginsan Wide Bevel Kasumi Gyuto 210mm Ebony Handle
Hatsukokoro
Hatsukokoro Ryuhyo SG2 Damascus Petty 150mm Olivewood Handle
Hatsukokoro
Hatsukokoro Ryuhyo SG2 Damascus Santoku 180mm Olivewood Handle
Hatsukokoro
Hatsukokoro Ryuhyo SG2 Damascus Bunka 180mm Olivewood Handle
Hatsukokoro
Hatsukokoro Ryuhyo SG2 Damascus K tip Gyuto 240mm Olivewood Handle
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
A Comprehensive Guide to Choosing Your First Japanese Kitchen Knife Choosing your first Japanese kitchen knife can feel overwhelming. With so many blade shapes, sizes, steels, and finishes available, it...
Aron Zhang |
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...
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 |
