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Knives and Stones (K&S)

Established in 2014 and based in Sydney, Australia, Knives and Stones (K&S) has grown into the country’s leading premium kitchen knife retailer, with a reputation recognized worldwide. Through close relationships with renowned Japanese blacksmiths, K&S directly imports some of the most sought-after Japanese kitchen knives, offering unmatched authenticity and value.

Founder James Zhang’s Chinese heritage also brings a unique dimension to the business: collaborating with Chinese craftsmen to forge high-performance cleavers using premium Japanese steels—what James proudly calls “the real deal.”

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Founded in 2014 and headquartered in Sydney, Australia, Knives and Stones (K&S) has grown from a passionate project into one of the most respected premium kitchen knife retailers in the world. What started as a small business dedicated to sourcing the very best Japanese blades has now become a trusted global name, serving chefs, collectors, and home enthusiasts across Australia, the USA, and China.

At the heart of K&S is a deep and personal connection with Japan’s most celebrated blacksmiths. Over the years, we have built strong relationships with both traditional masters and rising talents, allowing us to import their knives directly. This not only ensures authenticity and craftsmanship but also delivers outstanding value to our customers by removing unnecessary layers between the maker and the end user. From household names to exclusive collaborations, K&S offers access to some of the most coveted Japanese kitchen knives available today.

Our international outlook is also shaped by founder James Zhang’s Chinese heritage. With a vision to bridge traditions, James has introduced Japanese steel to skilled Chinese makers to create a series of cleavers that stand apart in both quality and performance. These blades, which James calls “the real deal”, embody the perfect balance of Japanese metallurgy and Chinese culinary tradition.

With physical presence and distribution networks in Australia, the USA, and China, Knives and Stones is uniquely positioned to bring world-class kitchen knives to customers around the globe. Whether you’re a professional chef seeking a reliable workhorse, a collector chasing rare masterpieces, or a home cook ready to elevate your craft, K&S is committed to delivering tools that inspire confidence and creativity in the kitchen.

Knives and Stones (K&S) — Other
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Est. 2014

Knives by Knives and Stones (K&S)

K&S AUS10

K&S AUS10

The K&S AUS10 Series is designed with practicality front and centre—a true no-nonsense workhorse built for demanding, real-world kitchens. This is a budg... Read more The K&S AUS10 Series is designed with practicality front and centre—a true no-nonsense workhorse built for demanding, real-world kitchens. This is a budget-friendly line featuring full metal construction, pairing an AUS10 stainless steel blade with a comfortable stainless steel handle for maximum durability and hygiene.The all-stainless design makes these knives exceptionally tough, corrosion resistant, and easy to clean, ideal for fast-paced environments where time and maintenance matter. One of the standout advantages is that the series is dishwasher safe—a rare feature in Japanese-style knives—though, as expected, this does mean more frequent sharpening to keep the edge at its best.With no wood, no seams, and no fuss, the AUS10 Mono series is perfectly suited for students, culinary schools, and professional chefs alike. Especially in busy commercial kitchens, these knives shine as reliable, low-maintenance tools that simply get the job done, shift after shift. Read less

Pros

  • Budget friendly
  • Easy to look after
  • Ideal for the household

Cons

  • Non-premium steel
Monosteel Migaki
K&S Blue 2 KU

K&S Blue 2 KU

The Knives and Stones Chinese Cleaver: The "Real Deal" Forged to Our Standard.This is it: the authentic Chinese slicing cleaver, hand-forged to our... Read more The Knives and Stones Chinese Cleaver: The "Real Deal" Forged to Our Standard.This is it: the authentic Chinese slicing cleaver, hand-forged to our exact specifications. We’re incredibly proud to finally put our own name—岩刃社 (Knives and Stones)—on a blade that truly captures the essence of what a great cleaver should be.The mission was simple, but the journey wasn’t. I (James) couldn't find a cleaver that met my expectations. Japanese makers often miss the soul of the design, while many Chinese makers are limited by mediocre steel and budget constraints, lacking in edge retention and fit-and-finish.So, years ago, I took matters into my own hands. I imported Japanese Hitachi Blue #2 steel into China and embarked on a difficult journey to find craftsmen in Dazu, Chongqing (the heart of Chinese cleaver forging) willing to work to my standard. We faced huge challenges—from unfamiliarity with premium steel to the ingrained habits of mass production. At one point, we rejected 90% of a shipment because they didn't meet our bar.The result is worth the fight. This 205mm x 95mm medium sized cleaver is a mere 340g, making it one of the lightest you'll find, without sacrificing a robust 3.2mm spine. This means it's incredibly thin behind the edge, and thanks to its exceptional heat treatment, it’s tough and resilient, delivering a truly dreamlike cut.Finished with a beautiful, stone-washed Kurouchi, this is more than a tool; it's the culmination of a passion project. Our very first in-house kitchen knife, forged to make you as proud of it as we are.— James Zhang, September, 2025 Read less

Pros

  • Excellent performance
  • Budget friendly
  • Thin behind the edge

Cons

  • Prone to rust
  • Need extra care
Warikomi - Soft Iron Clad Kurouchi
K&S VG10 Tsuchime Damascus

K&S VG10 Tsuchime Damascus

Following the success of the K&S Tsuchime Sanmai, we are proud to introduce the K&S Tsuchime Damascus Finish — the latest addition under our own bran... Read more Following the success of the K&S Tsuchime Sanmai, we are proud to introduce the K&S Tsuchime Damascus Finish — the latest addition under our own branding 岩刃 (Stone/Knife). Bearing this name means we are putting our reputation behind these knives, and you can expect that we only choose items that meet our standards and stand out in their categories.These VG10 blades are produced in Seki, a region renowned for its advanced factory blade manufacturing. What’s special about this VG10 line is its exceptional cutting performance. I once thought machine-manufactured blades often had less optimized geometry, resulting in wedging, sticking, and resistance that compromised cutting feel (Kireaji). However, the smooth, effortless cut from these blades proved me wrong.With a very thin geometry behind the edge, they deliver excellent food penetration, while the well-polished bevel ensures food releases cleanly along the Shinogi line halfway across the blade.This kind of refined cutting performance is not unusual in stores specializing in high-performance Japanese kitchen knives, but what excites me is that this level of precision is now available in a factory-manufactured knife — at a price comparable to a typical European counterpart of the same size.As much as I enjoy viewing or owning collector pieces and “Unicorn Knives,” an affordable knife that cuts beautifully is what benefits most users at the end of the day. The Tsuchime Damascus Finish line continues the philosophy behind the original Sanmai series — combining optimized design, precise manufacturing, and a durable, low-maintenance steel — now enhanced with a stunning Damascus finish that adds visual depth and elegance to its already outstanding performance. Read less

Pros

  • Budget friendly
  • Excellent performance
  • Great OOTB

Cons

  • Mirror polish can be hard to maintain
Sanmai - Stainless Damascus Clad Tsuchime
KnS VG10 Tsuchime Sanmai

KnS VG10 Tsuchime Sanmai

The KnS Tsuchime Sanmai is the first model that Knives and Stones carries with our own branding 岩刃(Stone/Blade). Bearing this name means we are putting our r... Read more The KnS Tsuchime Sanmai is the first model that Knives and Stones carries with our own branding 岩刃(Stone/Blade). Bearing this name means we are putting our reputation on these knives, and you can expect that we only gonna pick the items that can hold up to our standards and stand out in their categories.These VG10 blades are produced in Seki, which is known for operating large machineries in factory blade manufacturing. What's unique about this VG10 line is the exceptional cutting performance. I had an impression that the machine manufactured blades tend to have less optimised geometry that results wedging and sticking, creating resistance and lead to worst cutting performance(Kireaji), however, the smooth cut offered by these blades proved me wrong. They have a very low thickness behind the edge that leads to excellent food penetration, and a well-polished bevel that release food off at Shinogi line halfway across the blade.This kind of smooth cut is not rare in a store that specialise in high performance Japanese kitchen knives, but what excites me is that we can now see this level of performance on a factory manufactured knife, with a price tag that matches a typical European counterpart of same size. As much as I enjoy viewing or owning the collector pieces and the "Unicorn Knives", an affordable knife that cut well is what benefits most users at the end of the day.The first line that bears the KnS name is not a statement piece, but rather a entry level item. Its the excellent performance is a combination of optimised design and manufacturing procedure with a low maintenance, solid performing steel. And they are a series of knives that I can comfortably recommend to anyone that seek the amazing experience that Japanese cutlery can offer. Read less

Pros

  • Budget friendly
  • Excellent performance
  • Great OOTB

Cons

  • Mirror polish can be hard to maintain
Sanmai - Stainless Clad Tsuchime
Knives and Stones White 2 Tsuchime Stainless Clad

Knives and Stones White 2 Tsuchime Stainless Clad

Knives and Stones’ brewed in-house knives is now joined with a new member, compared to its predecessors, this new White #2 cleaver would offer better usabili... Read more Knives and Stones’ brewed in-house knives is now joined with a new member, compared to its predecessors, this new White #2 cleaver would offer better usability, fit and finish and construction quality, only at a small cost on the price.This chinese cleaver we newly developed employs laminated billet produced by Sanyo Riki - a factory specialised in laminating steel to produce Sanmai(Three-piece) billets. The stainless cladding warps around the rust-prone White #2 core steel, minimising the biggest issue of the high carbon steel - maintenance. As long as the strip of exposed steel near the edge is looked after, the knife can deliver excellent cutting feel and ease of sharpening at the same time. Build quality would be the highlight of this new item. When I first received it, the solid feel in my hand was truly impressive. This isn’t about simply being heavy, it’s more about having every single part properly assembled together tightly, offering you a confidence as you know you can command the blade to go exactly where you want it to be. The secret is the integral handle construction, where the handle is cut out of the same piece of steel as the blade. The bolster and handle scale are then tightly attached to the blade using glue and pins, which is then polished to finish off the handle.The difference between integral handle and Through-tang handle is essentially the same difference between the “western” and “Japanese” handle. In the world of Japanese kitchen knives, the western or integral handle is often less favoured as it is heavier and leads to a backward balanced knife. But as Chinese cleavers have larger blades, a heavier integral handle can make the knife feel less tip heavy. It is harder to service and replace than the Japanese through-tang handle, but it is usually stronger, lasts much longer and feels more solid as all parts are connected through solid pins instead of glues.The finish of this knife is rather fascinating. Taking a closer look at the grey surface and you would find a fabric-like texture, and it’s hard to define it as Nashiji or tsuchime. This surface offers some friction for a tighter grip, while not being too deep that it would hold dirt and grease, at the same time, this roughness also makes it more resistant to scratches. This fit and finish is at a pretty high level: highly polished core steel contrasting with the cloudy cladding, rounded choil and polished spine allows a gentle feel when warping your fingers onto this knife, then, when looking closely at where the handle meets the blade, that flawlessly satin finished bolster complement the organic texture on the blade, completes the knife with a premium look. Just by visual, I can still give this knife a pretty high score.The sharpening is held up to Knives and Stones’ standard. The thin, slightly convexing bevel can create very thin slices effortlessly, when the slice gets thicker, the food would also fall off naturally instead of building up on the side. Although there is an  impression that chinese cleaver is designed for heavy chopping and splitting, I think it is a wrong perception misguided by the cleaver in the name. This knife, as well as most of other cleavers developed by us are designed for and excels at fine slicing, they are not to be used on dealing with hard items. If you treat them properly, you can enjoy the fun dicing, chopping, and food transfer experience offered by the chinese cleaver.For many people, the weight of the chinese cleaver is the major barrier of entry. If you are a carbon steel lover and can overcome that weight, I would say this cleaver would deliver an excellent user experience. Read less

Pros

  • Excellent fit and finish
  • Excellent performance
  • Thin behind the edge

Cons

  • Prone to rust
Sanmai - Stainless Clad Tsuchime
Sentan Blue 2 Kurouchi Stainless Clad

Sentan Blue 2 Kurouchi Stainless Clad

Sentan Blue 2 Kurouchi Stainless Clad series is the sister line of the White 2 cleavers under the same brand, it keeps the low maintenance stainless Sanmai s... Read more Sentan Blue 2 Kurouchi Stainless Clad series is the sister line of the White 2 cleavers under the same brand, it keeps the low maintenance stainless Sanmai structure, changes the core steel to the Blue 2 and now has a more uniform Kurouchi finish. Featuring a variety of different profiles, this is a line that can easily fulfil your need for Chinese cleavers regardless of the specific task you need to complete.There is an existing blank in the market of Chinese cleavers. From what we can see, Japanese makers rarely forge this type of knife and they tend to create a blade that has a different sectional profile compared to Chinese ones. This leads to different cutting behaviour and often heavier weight. On the other hand a reputable maker like CCK would forge their knife down to the thickness of a leaf with excellent cutting performance and balance, but the lower edge retention and high maintenance can often put off many potential users.This is a line that is designed in house by Knives and Stones to fulfil this blank, our aim was to create a series of authentic Chinese cleavers, while incorporating the characteristics and performances you would find on a fine Japanese knife. We chose the classic Hitachi Blue 2 carbon steel for its high carbon content, then a layer of stainless cladding was forged on each side to create a low maintenance blade. As a result, we get an aggressive cutting  edge made with a pretty hard carbon steel that is only exposed on the very edge of the blade, most of the blade would be free from rusting or patina and even if the exposed carbon steel rusts, they can be removed easily by sharpening.The blade is forged into shape before the final bevel is put on, and by looking at the front of the knife, you can see there is a “S” shape contour on each side of the blade. The spine starts thick, giving the knife the stiffness it needs when doing precise cut, it then tapers down to reduce the weight of the blade so it is not tiring to cut for an extensive amount of time. The blade then thickens up again at the beginning of the bevel, this allows it to have some volume so it can build the geometry that we desire.We chose a rather strong convex grind as the primary bevel geometry, it emphasises on food release rather than low thickness behind the edge. When slicing with these knives, there will be a very positive release, the slice of food will curl sideways and fall off the blade easily without much chance of sticking to the side of the knife. The wedging issue can be mitigated by the cutting method, as the common way of cutting with Chinese cleaver is a strong push cut, the momentum of the blade can usually push through the food without getting stuck halfway.This line offers two different profiles other than the standard 175mm and 195mm rectangular cleavers. This blade features a raised tip and a thickened edge, allowing more energy to be delivered during chopping while providing the necessary strength to cut through small bones, such as fish bones, without chipping. The “Tall Santoku” is more useful in butchery, having a more clearly defined tip allows it to perform precise dissection and carving in these scenarios.This Blue 2 line is our answer to the demand of a great workhorse chinese cleaver, it combines many features we believe are useful and it also offers many different profiles to fit the needs of different users. I have to mention they are not the most beautiful knives you can find because at the end of the day, they are still hand forged products. We opt for performance and value instead of beauty, so you can get these very organic looking, great performing knives at a very reasonable price. Read less

Pros

  • Great for professionals
  • Workhorse grind
  • Budget friendly

Cons

  • Fit and finish can be improved
  • Prone to rust
Sanmai - Stainless Clad Kurouchi
Sentan White 2 Stainless Clad

Sentan White 2 Stainless Clad

Sentan White 2 Stainless Clad series is the sister line of the Blue 2 cleavers under the same brand, it has the low maintenance stainless Sanmai structure, w... Read more Sentan White 2 Stainless Clad series is the sister line of the Blue 2 cleavers under the same brand, it has the low maintenance stainless Sanmai structure, with the reactive core steel wrapped in a rough, organic-looking protective clad. Featuring two different sizes, this is a line that can easily fulfil your need for Chinese cleavers whether you want something big and choppy or small and nimble.There is an existing blank in the market of Chinese cleavers. From what we can see, Japanese makers rarely forge this type of knife and they tend to create a blade that has a different sectional profile compared to Chinese ones. This leads to different cutting behaviour and often heavier weight. On the other hand a reputable maker like CCK would forge their knife down to the thickness of a leaf with excellent cutting performance and balance, but the lower edge retention and high maintenance can often put off many potential users.This is a line that is designed in house by Knives and Stones to fulfil this blank, our aim was to create a series of authentic Chinese cleavers, while incorporating the characteristics and performances you would find on a fine Japanese knife. We chose the classic Hitachi White 2 carbon steel for its high carbon content, then a layer of stainless cladding was forged on each side to create a low maintenance blade. As a result, we get an aggressive cutting  edge made with a pretty hard carbon steel that is only exposed on the very edge of the blade, most of the blade would be free from rusting or patina and even if the exposed carbon steel rusts, they can be removed easily by sharpening.The blade is forged into shape before the final bevel is put on, and by looking at the front of the knife, you can see there is a “S” shape contour on each side of the blade. The spine starts thick, giving the knife the stiffness it needs when doing precise cut, it then tapers down to reduce the weight of the blade so it is not tiring to cut for an extensive amount of time. The blade then thickens up again at the beginning of the bevel, this allows it to have some volume so it can build the geometry that we desire.We chose a rather strong convex grind as the primary bevel geometry, it emphasises on food release rather than low thickness behind the edge. When slicing with these knives, there will be a very positive release, the slice of food will curl sideways and fall off the blade easily without much chance of sticking to the side of the knife. The wedging issue can be mitigated by the cutting method, as the common way of cutting with Chinese cleaver is a strong push cut, the momentum of the blade can usually push through the food without getting stuck halfway.This line offers two different sizes in the standard rectangular cleaver form, sized at 175mm and 195mm respectively. The 195mm is very much the standard size for Chinese chefs, it has that reassuring weight you would expect from a knife of this size, the broad blade is very fun when chopping dense produce, smashing ingredients and transferring food that’s already been cut. However, weighting at 354g means this is not a knife that most people can easily get used to, so we offer a smaller 175mm size that is less than ⅔ of the weight of the lager version, designed specifically for people who want to get their hands on this type of knife.This White 2 line is our answer to the demand of a great workhorse chinese cleaver, it combines many features we believe are useful and it also offers many different profiles to fit the needs of different users. I have to mention they are not the most beautiful knives you can find because at the end of the day, they are still hand forged products. We opt for performance and value instead of beauty, so you can get these very organic looking, great performing knives at a very reasonable price. Read less

Pros

  • Workhorse grind
  • Budget friendly
  • Great for professionals

Cons

  • Fit and finish can be improved
  • Prone to rust
Sanmai - Stainless Clad Kurouchi

Shop Knives and Stones (K&S) Knives

K&S VG10 Tsuchime Sanmai Nakiri 180mm Western Handle
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KnS VG10 Tsuchime Sanmai

K&S VG10 Tsuchime Sanmai Nakiri 180mm Western Handle

$155.95
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K&S VG10 Tsuchime Sanmai Bread Knife 210mm
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KnS VG10 Tsuchime Sanmai

K&S VG10 Tsuchime Sanmai Bread Knife 210mm

$159.95
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K&S VG10 Tsuchime Sanmai Santoku 180mm Western Handle
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KnS VG10 Tsuchime Sanmai

K&S VG10 Tsuchime Sanmai Santoku 180mm Western Handle

$155.95
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K&S VG10 Tsuchime Sanmai Petty 150mm Western Handle

KnS VG10 Tsuchime Sanmai

K&S VG10 Tsuchime Sanmai Petty 150mm Western Handle

$129.95
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K&S VG10 Tsuchime Sanmai Gyuto 210mm Western Handle
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KnS VG10 Tsuchime Sanmai

K&S VG10 Tsuchime Sanmai Gyuto 210mm Western Handle

$141.99 $165.95
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Introductory Offer: K&S White 2 Kurouchi Chinese Cleaver 210mm
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K&S Blue 2 KU

Introductory Offer: K&S White 2 Kurouchi Chinese Cleaver 210mm

$199.00 $219.95
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Introductory Offer: K&S Blue 2 Kurouchi Chinese Cleaver 210mm

K&S Blue 2 KU

Introductory Offer: K&S Blue 2 Kurouchi Chinese Cleaver 210mm

$219.95
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K&S VG10 Tsuchime Damascus Nakiri 180mm

K&S VG10 Tsuchime Damascus

K&S VG10 Tsuchime Damascus Nakiri 180mm

$229.95
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K&S VG10 Tsuchime Damascus Petty 150mm

K&S VG10 Tsuchime Damascus

K&S VG10 Tsuchime Damascus Petty 150mm

$179.95
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K&S VG10 Tsuchime Damascus Gyuto 210mm

K&S VG10 Tsuchime Damascus

K&S VG10 Tsuchime Damascus Gyuto 210mm

$249.95
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Hatsukokoro Sentan Blue 2 Stainless Clad Large Santoku 190mm
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Sentan Blue 2 Kurouchi Stainless Clad

Hatsukokoro Sentan Blue 2 Stainless Clad Large Santoku 190mm

$219.95
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Hatsukokoro Sentan Blue 2 Stainless Clad Chinese Cleaver 190mm Heavy

Sentan Blue 2 Kurouchi Stainless Clad

Hatsukokoro Sentan Blue 2 Stainless Clad Chinese Cleaver 190mm Heavy

$229.95
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Hatsukokoro Sentan Blue 2 Stainless Clad Chinese Cleaver 190mm

Sentan Blue 2 Kurouchi Stainless Clad

Hatsukokoro Sentan Blue 2 Stainless Clad Chinese Cleaver 190mm

$219.95
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Hatsukokoro Sentan Blue 2 Stainless Clad Chinese Cleaver 170mm

Sentan Blue 2 Kurouchi Stainless Clad

Hatsukokoro Sentan Blue 2 Stainless Clad Chinese Cleaver 170mm

$199.95
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Hatsukokoro Sentan White 2 Stainless Clad Chinese Cleaver 175mm
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Sentan White 2 Stainless Clad

Hatsukokoro Sentan White 2 Stainless Clad Chinese Cleaver 175mm

$169.95
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Hatsukokoro Sentan White 2 Stainless Clad Kurouchi Chinese Cleaver 195mm

Sentan White 2 Stainless Clad

Hatsukokoro Sentan White 2 Stainless Clad Kurouchi Chinese Cleaver 195mm

$189.95
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K&S AUS10 Monosteel Petty 150mm Metal Handle

K&S AUS10

K&S AUS10 Monosteel Petty 150mm Metal Handle

$129.95
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K&S AUS10 Monosteel Honesuki 145mm Metal Handle

K&S AUS10

K&S AUS10 Monosteel Honesuki 145mm Metal Handle

$139.95
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K&S AUS10 Monosteel Santoku 165mm Metal Handle

K&S AUS10

K&S AUS10 Monosteel Santoku 165mm Metal Handle

$155.95
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K&S AUS10 Monosteel Gyuto 180mm Metal Handle

K&S AUS10

K&S AUS10 Monosteel Gyuto 180mm Metal Handle

$155.95
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K&S AUS10 Monosteel Gyuto 210mm Metal Handle

K&S AUS10

K&S AUS10 Monosteel Gyuto 210mm Metal Handle

$165.95
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Introductory Offer: K&S White 2 Stainless Clad Chinese Cleaver 200mm
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Knives and Stones White 2 Tsuchime Stainless Clad

Introductory Offer: K&S White 2 Stainless Clad Chinese Cleaver 200mm

$220.00 $249.95
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Our Locations

Visit Us In Person

Experience our knives hands-on at any of our three showrooms across Australia.

St Peters

HQ
Unit 2, 2 Bishop St
St Peters, NSW 2044
(02) 8234 8818 sales@knivesandstones.com.au
Mon–Fri 10am–5pm Closed weekends

Enter via Bishop St. Limited parking — please find nearby street parking.

Get directions

Crows Nest

Open Weekends
107 West St
Crows Nest, NSW 2065
(02) 8234 8848
Mon, Tue, Fri, Sat, Sun 10am–6pm Closed Wed & Thu
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Canberra

Kakumei
Unit 3, 32 Lonsdale St
Braddon, ACT 2612
(02) 8234 8808
Wed–Thu 10:30am–4:30pm Fri–Sat 10:30am–6pm Sun 10:30am–4:30pm Closed Mon & Tue
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