Asian Chef's Knives

This super sharp VG-10 Japanese stainless steel knife is constructed with VG-10 super steel for the middle core and clad with 2 layers of low carbon steel outside. This design could increase toughness, improve stain resistance, and prolong knife life. The perfect weight balanced full length handle are made of TPR which is durable, non-slip, easy to clean, waterproof, bacteria-resist, comfortable, and beautiful. Mirror polished stainless steel bolster and butt end design are made this knife even better. Every Zhen Premium knife comes with its own hand crafted gift box or storage box. DO NOT chop bone or use knife on hard surface like glass cutting board, tile, and granite. Hand-wash your blades with gentle dish soap, rinse clean and towel dry immediately. Hone your blades with a steel or ceramic rod weekly to keep it sharp. Recommend to sharpen your blades with a whetstone at an angle of 15 - 20 degrees. 100% satisfaction guarantee.

• Made with Japanese top-grade steel, 3 Layers forged, VG-10 Japanese stainless steel cutting core, HRC 60-62 hardness
• Blade Length x Width x Thickness: 7" x 2.75" x 1.8 mm, 0.54 Lbs
• Frost surface finish design to prevent food from sticking to knife body
• Full tang design with durable sealed tight classic oval shape TPR handle to prevent slip & create comfortable holding
• Long-lasting sharp edge designed for chopping meats, vegetables, and fruit. Do NOT Chop bones. Steel is imported from Japan and quality made in Taiwan
• This knife is not designed for hunting and cutting large animals. These knives are for kitchen use only

If you've never tried a 6-in. chef's knife, you might be surprised at how much you will love it. This shorter length is particularly lightweight and highly maneuverable. Of course, like all chef s knives, it is an all-purpose blade ideal for a wide variety of cutting tasks slicing, dicing, and chopping small to medium-sized fruits, vegetables, and other foods. The Shun Sora 6-in. Chef's Knife's Asian-style blade is light and agile. With its curved belly, this Chef's knife can also be gently "rocked" through fresh herbs or spices to produce a very fine mince. The Shun Sora 6-in. Chef's Knife is part of the exciting Shun Sora line that provides exceptional handcrafted Shun quality at an amazing price. Sora uses Shun's proprietary Composite Blade technology to bring together a VG10 san mai cutting edge with a Japanese 420J stainless steel upper. This technology puts high-performance material exactly where it's needed on the edge. The two blade sections are laser cut, then fit together like pieces of a jigsaw puzzle. Braze welding permanently joins them. The attractive wavy pattern at the joint is based on traditional Japanese sword hamon lines. While Sora's blade shapes and handle design are traditional Japanese, the textured PP/TPE polymer blend handle material provides a contemporary look, secure grip and balance, and is easy to maintain.

JAPANESE AUS-10 STEEL: HRC 60±2, similar to VG10 super steel. The formula has increased carbon contents, added vanadium and molybdenum, to improve hardness, wear resistance and annealing resistance, yielding excellent strength. The material is produced by AICHI STEEL, a member of TOYOTA GROUP. The AUS series have been proved to be of reliable quality by more than 50 years processing results. Products with similar materials usually sell for more than $70 on Amazon.
BLADE: 2.5mm thinness, 16° cutting angle for each side, a balance of sharpness, edge retention and weight, which also applied by Shun and MAC. Rounded belly, ideal for rocking technique and a wide variety of cutting tasks. The full-range dimples help the knife to glide through sticky foods such as carrot and mint. 8-inch blade is easy to control, perfect for cooking at home.
HANDLE: Solid and stable, with full tang, half-bolster, three stainless steel rivets and pakkawood. This classic ergonomic handle provides controlled, comfortable grip and expert confidence in each fluid movement. It fits most hands and styles of cutting. Pakkawood is a premium handle material made of genuine hardwood impregnated with resin, strong and durable. It is lightweight and non-slip.
DESIGN: We have been thinking how to design a chef’s knife, which we want it to be professional and suitable for home use. It should be very sharp, meanwhile with good durability. It should also be easy to control, lightweight and balanced. Easy to maintain, without worrying and troubles. Now it is complete. It is affordable luxury.

Japanese Style, 5.5" small Usuba by Master Grade

Usuba in Japanese means thin blade knife. This knife is designed to cut food clean. Ex: A sushi roll is very easy to smash, but with this knife you can prevent it and get a clear cut every time.

• Japanese Style, Usuba Knife.
• Blade size: 5.5" X 2"
• Handle size: 5"
• Made in Taiwan

This is the place to start your Shun Sora collection: the Sora Chef's Knife. Of course you know it's the essential kitchen knife. But what you might not know is that since the Sora line features traditional Japanese blade and handle shapes, in Japan, the Sora Chef's Knife would be called a gyuto. It's used for all the same purposes as a chef's knife all-around food preparation. But the Sora Chef's has less curve than a Western chef's knife, which means it contacts the cutting board along more of its length, so more food is cut per slice. The Sora has a gentle roll off the tip compared to the large roll of a Western style knife, so the Sora needs to be lifted less, making cutting more efficient. Once you try the Sora Chef's Knife, you'll wonder what you ever did without it. The Shun Sora Chef's Knife is part of the exciting Shun Sora line that provides exceptional handcrafted Shun quality at an amazing price. Sora uses Shun's proprietary Composite Blade technology to bring together a VG10 san mai cutting edge with a Japanese 420J stainless steel upper. This technology puts high-performance material exactly where it's needed on the edge. The two blade sections are laser cut, then fit together like pieces of a jigsaw puzzle. Braze welding permanently joins them. The attractive wavy pattern at the joint is based on traditional Japanese sword hamon lines. While Sora's blade shapes and handle design are traditional Japanese, the textured PP/TPE polymer blend handle material provides a contemporary look, secure grip and balance, and is easy to maintain.

Shun Classic: Hollow Ground Chef's Knife 8" - DM0719 Description: This stunningly beautiful line of classic cutlery features the look and benefits of Damascus steel, yet without its rusting problems. The Damascus-look blade profile reduces sticking and results in less damage to the food being cut and faster prep times. - VG-10 stainless steel is clad with 16 layers of SUS410 high-carbon steel on each side, producing a 33-layer rust-free Damascus look

• VG-10 "super steel" is composed of Carbon, Chromium, Cobalt, Manganese, Molybdenum, Silicon, and Vanadium
• Shun Classics feature Ebony-black PakkaWood handles specifically designed for premium applications
• Stainless-steel bolsters and end caps
• Dishwasher safe
• NSF approved In addition to their clad VG-10 blades, The Shun Classics also feature our uniquely stable "D" shape handle design. The "D" shape rests precisely in the curve of the fingers as they curl around the handle. The asymmetrical bolster is ground out more on the right side to provide proper finger placement and an easy, secure grip. The knives balance perfectly, with the pivot point just ahead of where the handle sweeps out of the blade. Shun Classics may be special ordered for left-handed users�with the asymmetrical bolster ground out on the left side for ideal finger placement. The black PakkaWood handles provide the beauty of genuine wood, but�since the wood is impregnated with a waterproof resin�the handles are as durable as plastic and dishwasher safe, too. Specifications: Steel: VG-10 cutting core clad with 32 layers of SUS410 stainless
• Handle: "D" shaped Ebony-black PakkaWood
• Overall Length: 8 in. (20.3 cm)

• Features: � Clad Construction
• � The Cutting Edge
• � VG10 "Super Steel"
• � Kasumi Method
• � D-shaped Handles
• � Pakkawood

Your chef s knife will probably be the most-used knife in your kitchen. If you re like most cooks, you ll want to find the one that feels like an extension of your arm. The beautiful Shun Premier 8-in. Chef's Knife could be the one for you. This breathtaking knife is lightweight, agile, and offers an extremely comfortable grip. In fact, Shun Premier's thinner blades makes this chef s knife lighter and less tiring to use than comparable European-style chef's knives. The eight-inch length and razor-sharp edge are perfect for slicing, dicing, and chopping a full range of fruits, vegetables, and other foods. The wide blade keeps knuckles off the cutting board and comes in extra handy when transferring cut food from board to pan. With its curved belly, the Chef's knife can be gently rocked through fresh herbs or spices to produce a very fine mince.The Shun Premier Chef s Knife is part of the beautiful Shun Premier line, which calls to mind the hand-forged knives of ancient Japan. While each knife still takes at least 100 handcrafted steps to complete, the materials Shun uses are among the most advanced in the industry. Each blade has a cutting core of Shun's proprietary VG-MAX super steel to take and hold a precision edge. The layered Damascus cladding supports the core and provides additional stain resistance. Near the edge of the blade, where the steels meet, an undulating line is formed similar to the hamon formed when samurai swords are tempered using a traditional clay-baking technique. The hammered tsuchime finish acts like a series of hollow-ground cavities to reduce drag. The handles nestle comfortably in the hand, while the embossed end cap adds balance and beauty.

Tamahagane knives are manufactured by Kataoka and Company in Niigata, Japan. The word tamahagane means precious steel. Historically, the word tamahagane has been known as a particular, very pure and high-quality steel produced using traditional Japanese techniques. Today, Kataoka uses Tamahagane as the brand name for the exceptional knives it makes from similar quality steels produced using modern techniques. With their unsurpassed sharpness and edge retention, these knives are definitely precious steel.

San Kyoto:

The SAN KYOTO Tamahagane knives feature 63-ply stainless steel construction. The core or middle layer is VG No. 5. The core layer is the cutting edge and is 61 degrees on the Rockwell scale for hardness. There are 31 layers of SUS410 stainless steel on each side of the middle layer. These 31 layers on each side create a beautiful damascus pattern which make the knives very distinctive. The outside layers are softer and more stain resistant than the cutting edge and actually protect the cutting edge.
The 63-ply stainless steel has an original thickness of 20 mm and is thinned by repeated rolling to a thickness of 2 mm. You might want to look at this rolling process as a modern forging technique. Also, this rolling process removes all the impurities in the steel leaving you with a very hard, very pure stainless steel. After the rolling processes, the V-G No. 5 cutting edge reaches a hardness of 58-60 degrees on the Rockwell scale and a final thickness of .65 mm. The outside layers each reach a thickness of .675 mm.
There are several different VG stainless steels. Kataoka selected V-G No. 5 stainless steel for the SAN KYOTO knives, because V-G No. 5 can be hardened as hard as any of the other V-G steels but has superior edge retention. Using scientific testing equipment (CATRA), Kataoka was able to show that their knives stayed sharper longer than knives made from other VG steels.
The edge on the SAN KYOTO knives is a minute, beveled edge. The angle of the edge is between 14 and 15 degrees. To appreciate the quality of the edge, you must first look at its incredible mirror polish and then try cutting with it. Kataoka has achieved the perfect balance between sharpness and strength with the SAN edge.
The SAN KYOTO knives are balanced with a stainless steel weight which attaches to the tang and is visible at the heel of the handle. Not only does this add to the beauty of the SAN KYOTO design, it also creates fantastic balance.
The SAN KYOTO uses a black Mikarta handle which is resin laminated with linen. The handle shape is distinctive yet classic. The tang is completely concealed so that it cannot be a source of discomfort. The handle fits very comfortably in the hand.

The Tamahagane SAN TSUBAME brand of knives feature a 3-ply stainless steel construction. The core or middle layer is made of VG No. 5 stainless steel while the two outside layers are made of SUS410 stainless steel. The outer layers are more soft and stain resistant than the core/middle cutting edge and this layer protects the cutting edge.
The 3-ply stainless steel starts out with a thickness of 20mm and with a modern repeated rolling-forging technique, it is thinned to a thickness of 2mm. This rolling technique also removes all of the impurities in the steel resulting in a very hard, pure stainless steel. After the rolling process is completed, the VG No.5 cutting edge obtains a hardness of 61 minute degrees on the Rockwell scale with a final thickness of 0.65mm, while the outer layers each obtain a thickness of 0.675mm.
The edge on the SAN knives is a beveled edge with the angle being between 14 and 15 degrees. When you look at the awesome mirror polish and try cutting with it, then you will appreciate the quality of the edge. Kataoka has once again achieved the optimal balance between strength and sharpness with the SAN and SAN TSUBAME Knives edges.
The blade of the SAN TSUBAME is hand-hammered half way down from the spine. The whole blade is then sandblasted but this technique only affects the soft SUS410 stainless steel outer layers thus leaving this layer with a matte finish and the core VG No. 5 with a mirror finish. The sandblasting and hammering process gives the SAN TSUBAME a highly rich appearance.
The SAN TSUBAME knives are balanced with a stainless steel weight that attaches to the knifes� tang and is located at the heel of the handle. This not only adds to the beauty of the design, but also produces a fantastic balance.
The SAN TSUBAME Mikarta knives feature a handle that is made of a black resin layered with linen. This fashions look of natural black wood.

Description: Shun Classic: Chef's Knife 10" - DM0707 This stunningly beautiful line of classic cutlery features the look and benefits of Damascus steel, yet without its rusting problems. The Damascus-look blade profile reduces sticking and results in less damage to the food being cut and faster prep times. - VG-10 stainless steel is clad with 16 layers of SUS410 high-carbon steel on each side, producing a 33-layer rust-free Damascus look

• VG-10 "super steel" is composed of Carbon, Chromium, Cobalt, Manganese, Molybdenum, Silicon, and Vanadium
• Shun Classics feature Ebony-black PakkaWood handles specifically designed for premium applications
• Stainless-steel bolsters and end caps
• Dishwasher safe
• NSF approved In addition to their clad VG-10 blades, The Shun Classics also feature our uniquely stable "D" shape handle design. The "D" shape rests precisely in the curve of the fingers as they curl around the handle. The asymmetrical bolster is ground out more on the right side to provide proper finger placement and an easy, secure grip. The knives balance perfectly, with the pivot point just ahead of where the handle sweeps out of the blade.

A very well designed and balanced chef's knife. A larger blade, to easily cut larger size fruits, vegetables and meats. I.O. Shen has overcome the brittleness of hard steel, using a layer of super hard steel (Rockwell 62), sandwiched between two layers of softer stainless steel (Rockwell 10) to produce the ultimate cutting edge. We call this Triplex Steel Technology.
I.O.Shen Mastergrade built all knives using the latest technology so that it is not only amazingly sharp but will retain the edge sharpness for a phenomenal amount of time. Handcrafted by our Master attained to 15 angle edge, slicing becomes easy and fun. Each I.O.Shen knife has carefully handcrafted and took in average 7 hours hand finished.

• Designing unique handle with Yin Yang philosophy
• Distinguishes I.O.Shen from any other knife, improving balance and handle stability, and beautiful work of art handle.
• The Tai Tang handle is not just an embellishment but it is actually an integral part of the handle frame (the Tang).
• The handles made with ebonite which is durable and heat resistant. (no dishwasher cleaning please)

This Chroma Haiku Kurouchi 6 1/4" Funayuki knife is part of the prestigious Takumi line of Chroma knives.The stunning sharpness and precisionof the knife is made possible by the unique sandwich construction design of the knifes blade - it is made up of extremely hard, blue Aoko steel at the center, and then finished with protective layers of consecutively softer iron, makingit possible to achieve an optimal hardness of 61 hrc at the cutting edge.After it has been forged, the blade of the Chroma Haiku Kurouchi is left raw and unpolished; only the cutting edge glitters metallically.The Kurouchi knife is, so far, the only knife which fully meets the strict requirements of the Chroma inspectors for a Takumi knife without being manufactured in Sakai, Japan.

Tamahagane knives are manufactured by Kataoka and Company in Niigata, Japan. The word tamahagane means precious steel. Historically, the word tamahagane has been known as a particular, very pure and high-quality steel produced using traditional Japanese techniques. Today, Kataoka uses Tamahagane as the brand name for the exceptional knives it makes from similar quality steels produced using modern techniques. With their unsurpassed sharpness and edge retention, these knives are definitely precious steel.

San Kyoto:

The SAN KYOTO Tamahagane knives feature 63-ply stainless steel construction. The core or middle layer is VG No. 5. The core layer is the cutting edge and is 61 degrees on the Rockwell scale for hardness. There are 31 layers of SUS410 stainless steel on each side of the middle layer. These 31 layers on each side create a beautiful damascus pattern which make the knives very distinctive. The outside layers are softer and more stain resistant than the cutting edge and actually protect the cutting edge.
The 63-ply stainless steel has an original thickness of 20 mm and is thinned by repeated rolling to a thickness of 2 mm. You might want to look at this rolling process as a modern forging technique. Also, this rolling process removes all the impurities in the steel leaving you with a very hard, very pure stainless steel. After the rolling processes, the V-G No. 5 cutting edge reaches a hardness of 58-60 degrees on the Rockwell scale and a final thickness of .65 mm. The outside layers each reach a thickness of .675 mm.
There are several different VG stainless steels. Kataoka selected V-G No. 5 stainless steel for the SAN KYOTO knives, because V-G No. 5 can be hardened as hard as any of the other V-G steels but has superior edge retention. Using scientific testing equipment (CATRA), Kataoka was able to show that their knives stayed sharper longer than knives made from other VG steels.
The edge on the SAN KYOTO knives is a minute, beveled edge. The angle of the edge is between 14 and 15 degrees. To appreciate the quality of the edge, you must first look at its incredible mirror polish and then try cutting with it. Kataoka has achieved the perfect balance between sharpness and strength with the SAN edge.
The SAN KYOTO knives are balanced with a stainless steel weight which attaches to the tang and is visible at the heel of the handle. Not only does this add to the beauty of the SAN KYOTO design, it also creates fantastic balance.
The SAN KYOTO uses a black Mikarta handle which is resin laminated with linen. The handle shape is distinctive yet classic. The tang is completely concealed so that it cannot be a source of discomfort. The handle fits very comfortably in the hand.

The Tamahagane SAN TSUBAME brand of knives feature a 3-ply stainless steel construction. The core or middle layer is made of VG No. 5 stainless steel while the two outside layers are made of SUS410 stainless steel. The outer layers are more soft and stain resistant than the core/middle cutting edge and this layer protects the cutting edge.
The 3-ply stainless steel starts out with a thickness of 20mm and with a modern repeated rolling-forging technique, it is thinned to a thickness of 2mm. This rolling technique also removes all of the impurities in the steel resulting in a very hard, pure stainless steel. After the rolling process is completed, the VG No.5 cutting edge obtains a hardness of 61 minute degrees on the Rockwell scale with a final thickness of 0.65mm, while the outer layers each obtain a thickness of 0.675mm.
The edge on the SAN knives is a beveled edge with the angle being between 14 and 15 degrees. When you look at the awesome mirror polish and try cutting with it, then you will appreciate the quality of the edge. Kataoka has once again achieved the optimal balance between strength and sharpness with the SAN and SAN TSUBAME Knives edges.
The blade of the SAN TSUBAME is hand-hammered half way down from the spine. The whole blade is then sandblasted but this technique only affects the soft SUS410 stainless steel outer layers thus leaving this layer with a matte finish and the core VG No. 5 with a mirror finish. The sandblasting and hammering process gives the SAN TSUBAME a highly rich appearance.
The SAN TSUBAME knives are balanced with a stainless steel weight that attaches to the knifes� tang and is located at the heel of the handle. This not only adds to the beauty of the design, but also produces a fantastic balance.
The SAN TSUBAME Mikarta knives feature a handle that is made of a black resin layered with linen. This fashions look of natural black wood.

This Chroma Haiku Kurouchi 6 3/4" Atsu Deba knife is part of the prestigious Takumi line of Chroma knives.The stunning sharpness and precision of the knife is made possible by the uniquesandwich construction design of the knifes blade - it is made up of extremely hard, blue Aoko steel at the center, and then finished with protective layers of consecutively softer iron, makingit possible to achieve an optimal hardness of 61 hrc at the cutting edge.After it has been forged, the blade of the Chroma Haiku Kurouchi is left raw and unpolished; only the cutting edge glitters metallically.The Kurouchi knife is, so far, the only knife which fully meets the strict requirements of the Chroma inspectors for a Takumi knife without being manufactured in Sakai, Japan.

The smallest in the Chef's knife series, you can use it easily to slicing, mincing fruits and vegetables. I.O. Shen has overcome the brittleness of hard steel, using a layer of super hard steel (Rockwell 62), sandwiched between two layers of softer stainless steel (Rockwell 10) to produce the ultimate cutting edge. We call this Triplex Steel Technology.
I.O.Shen Mastergrade built all knives using the latest technology so that it is not only amazingly sharp but will retain the edge sharpness for a phenomenal amount of time. Handcrafted by our Master attained to 15 angle edge, slicing becomes easy and fun. Each I.O.Shen knife has carefully handcrafted and took in average 7 hours hand finished.

• Designing unique handle with Yin Yang philosophy
• Distinguishes I.O.Shen from any other knife, improving balance and handle stability, and beautiful work of art handle.
• The Tai Tang handle is not just an embellishment but it is actually an integral part of the handle frame (the Tang).
• The handles made with ebonite which is durable and heat resistant. (no dishwasher cleaning please)

A very well designed and balanced knife, longer blades fit for larger hands. Easily to slicing, fruits, vegetables and meats. I.O. Shen has overcome the brittleness of hard steel, using a layer of super hard steel (Rockwell 62), sandwiched between two layers of softer stainless steel (Rockwell 10) to produce the ultimate cutting edge. We call this Triplex Steel Technology.
I.O.Shen Mastergrade built all knives using the latest technology so that it is not only amazingly sharp but will retain the edge sharpness for a phenomenal amount of time. Handcrafted by our Master attained to 15 angle edge, slicing becomes easy and fun. Each I.O.Shen knife has carefully handcrafted and took in average 7 hours hand finished.

• Designing unique handle with Yin Yang philosophy
• Distinguishes I.O.Shen from any other knife, improving balance and handle stability, and beautiful work of art handle.
• The Tai Tang handle is not just an embellishment but it is actually an integral part of the handle frame (the Tang).
• The handles made with ebonite which is durable and heat resistant. (no dishwasher cleaning please)

Tamahagane guarantees the strength of the blade, as well as long preservation of the initial sharpening. The handle of a well-designed ergonomic shape is made of Mikarta, a modern polymeric material whose pattern resembles wood. The knife is not just functional, it attracts the eye with its well-designed form, strength, harmony of the blade and handle.
The knife from the Tamahagane SNM series is 3 layers of steel: the middle of the blade is made of hard, but fragile VG5 steel, which is supplemented with 2 layers of mild steel, making the blade very strong, hard, but at the same time retains its flexibility and does not lend itself to distortion and kinks. The knife is fully balanced and very easy to use in any kitchen.

• PREMIUM GRADE JAPANESE 67 layers Damascus Steel, VG-10 cutting core, HRC 62+ hardness; exceptional sharpness, edge retention, and durability
• Full tang, triple rivet design with well-balanced, seamless, and durable Pakkawood handle for a non-slip and comfortable hold
• Blade size (length x width x thickness): 6.5 in x 1.75 in x 2.5 mm; net wt. 0.44 lb
• Long-lasting, sharp edge for cutting meat, chopping or slicing vegetables (DO NOT chop bones)
• Limited lifetime warranty against manufacturer defects; crafted in Taiwan factory with steel imported from Japan

The KATSURA Japanese VG-10 Damascus Knife Series comes with 5 different options, 6.5 inch Nakiri, 8 inch Chef knife, 8 inch Gyuto Chef knife, 5” Small Santoku, 3.5” Paring knife. The blade is crafted by folding 66 layers of Japanese Damascus steel over a Japanese VG-10 steel cutting core with a 62+ Rockwell hardness for a finer and tougher edge that is still easy to sharpen. The PAKKAWOOD handle is perfectly weight balanced and features a full-tang 3-pin design. Designed to suit the cutting techniques used by professional Japanese chefs, this knife series brings culinary mastery to any kitchen. Every KATSURA knife comes inside a handcrafted gift box. USE AND CARE: not for chopping bone; do not use on hard surfaces like granite, tile, or glass cutting boards; wash by hand with gentle dish soap, rinse, and dry with a dishcloth; sharpen with a whetstone at an angle of 15 degrees. Limited lifetime warranty, full satisfaction guaranteed.

• PREMIUM GRADE JAPANESE 67 layers Damascus Steel, VG-10 cutting core, HRC 62+ hardness; exceptional sharpness, edge retention, and durability
• Full tang, triple rivet design with well-balanced, seamless, and durable Pakkawood handle for a non-slip and comfortable hold
• Blade size (length x width x thickness): 8 in x 1.75 in x 2.5 mm; net wt. 0.43 lb
• Long-lasting, sharp edge for slicing, dicing, and mincing meat, fruit, and vegetables (DO NOT chop bones)
• Limited lifetime warranty against manufacturer defects; crafted in Taiwan factory with steel imported from Japan

The KATSURA Japanese VG-10 Damascus Knife Series comes with 5 different options, 6.5 inch Nakiri, 8 inch Chef knife, 8 inch Gyuto Chef knife, 5” Small Santoku, 3.5” Paring knife. The blade is crafted by folding 66 layers of Japanese Damascus steel over a Japanese VG-10 steel cutting core with a 62+ Rockwell hardness for a finer and tougher edge that is still easy to sharpen. The PAKKAWOOD handle is perfectly weight balanced and features a full-tang 3-pin design. Designed to suit the cutting techniques used by professional Japanese chefs, this knife series brings culinary mastery to any kitchen. Every KATSURA knife comes inside a handcrafted gift box. USE AND CARE: not for chopping bone; do not use on hard surfaces like granite, tile, or glass cutting boards; wash by hand with gentle dish soap, rinse, and dry with a dishcloth; sharpen with a whetstone at an angle of 15 degrees. Limited lifetime warranty, full satisfaction guaranteed.

A deba is one of the key traditional Japanese blade styles. In Japan, the deba is a heavier knife and is used primarily for breaking down and filleting fish. Some cooks like it for working on poultry as well. The Kai Wasabi Black Deba is a medium-sized deba with the traditional single-bevel blade. This gives it an extremely sharp edge that will move through your fish quickly and easily, producing a very clean fillet. If you enjoy fish, taking the time to learn traditional Japanese deba techniques is well worth the time.The deba is not intended to be used to chop through larger, heavier bones. The Wasabi Black Deba is part of Kai's Wasabi Black series. The series features traditional Japanese single-bevel blade shapes as well as a selection of double-bevel Western-style blade shapes. Single-beveled blades excel when extremely precise cuts are needed—for example, when preparing sushi. Double-beveled blades offer ease of use and versatility. Wasabi Black brings you the best of both worlds. The blades are high-carbon stainless steel designed to take and hold a sharp edge, with a graze finish that gives them an attractive, brushed look. Paired with black polypropylene handles in a traditional Japanese style, Wasabi Black brings beauty and harmonious food preparation to any kitchen.

ASTONISHING BEAUTY AND DESIGN - The Zhen Chef Knife is the favored knife in professional restaurant kitchens. True beauty is found in the gleaming Damascus steel, combined with a sleek Pakkawood handle, and an exceptionally sharp edge.
PERFECTLY BALANCED –When you’ve got a full day of cooking - this chef’s knife is irreplaceable! Our full tang, 3-pin handle design with a sleek, non-slip handle offers total balance, precision, and control in all culinary tasks.
EXCEPTIONALLY SHARP EDGE – With one gliding motion, and no force you can use the Chef Knife for chopping, mincing, and slicing meat, fish, vegetables, and fruit. Be a master chef with a professional sharp knife designed for daily use! Exclusively made with GENUINE DAMASCUS VG-10 STEEL from TAKEFU SPECIAL STEEL, HRC 60-62 hardness.
A TRUE MASTERPIECE –We have dedicated 30 years to crafting knives using the latest technology combined with enduring Japanese Knife making techniques. The result is exceptionally sharp knives that will become a family heirloom.
LIFETIME WARRANTY - Lifetime warranty against manufacturer defects. Blade length x width x thickness: 8 inches x 1.75 inches x 2.5 millimeters; net weight 0.43 pound. Used by world-class Japanese Chefs you can now experience that same sophistication in your own kitchen!

ASTONISHING BEAUTY AND DESIGN - The Zhen Japanese Gyuto Knife is the favored knife in professional restaurant kitchens. True beauty is found in the gleaming Damascus steel with unique Thunder pattern, combined with a sleek Pakkawood handle, and an exceptionally sharp edge.
PERFECTLY BALANCED –When you’ve got a full day of cooking - this Gyuto Chef Knife is irreplaceable! Our classic handle design with a sleek, non-slip handle offers total balance, precision, and control in all culinary tasks.
EXCEPTIONALLY SHARP EDGE – With one gliding motion, and no force you can use the Gyuto for chopping, mincing, and slicing meat, fish, vegetables, and fruit. Be a master chef with a professional sharp knife designed for daily use! Exclusively made with GENUINE DAMASCUS VG-10 STEEL from TAKEFU SPECIAL STEEL, HRC 60-62 hardness.
A TRUE MASTERPIECE –We have dedicated 30 years to crafting knives using the latest technology combined with enduring Japanese Knife making techniques. The result is exceptionally sharp knives that will become a family heirloom.
LIFETIME WARRANTY - Lifetime warranty against manufacturer defects. Blade length x width x thickness: 8 inches x 1.7 inches x 2.5 millimeters; net weight 0.45 pound. Used by world-class Japanese Chefs you can now experience that same sophistication in your own kitchen!

ASTONISHING BEAUTY AND DESIGN - The Zhen Gyuto Chef Knife is the favored knife in professional restaurant kitchens. True beauty is found in the gleaming Damascus steel, combined with a sleek Pakkawood handle, and an exceptionally sharp edge.
PERFECTLY BALANCED –When you’ve got a full day of cooking - this Gyuto or chef’s knife is irreplaceable! Our full tang, 3-pin handle design with a sleek, non-slip handle offers total balance, precision, and control in all culinary tasks.
EXCEPTIONALLY SHARP EDGE – With one gliding motion, and no force you can use the Gyuto for chopping, mincing, and slicing meat, fish, vegetables, and fruit. Be a master chef with a professional sharp knife designed for daily use! Exclusively made with GENUINE DAMASCUS VG-10 STEEL from TAKEFU SPECIAL STEEL, HRC 60-62 hardness.
A TRUE MASTERPIECE –We have dedicated 30 years to crafting knives using the latest technology combined with enduring Japanese Knife making techniques. The result is exceptionally sharp knives that will become a family heirloom.
LIFETIME WARRANTY - Lifetime warranty against manufacturer defects. Blade length x width x thickness: 8 inches x 1.75 inches x 2.5 millimeters; net weight 0.43 pound. Used by world-class Japanese Chefs you can now experience that same sophistication in your own kitchen!

Kasumi Titanium Coated knives are Japanese style blades with black plastic handles. Prevents Oxidation, non allergetic. Manufactuered by Sumikama Cutlery Seki Japan!

Haiku knives are tradition Japanese style knives. Handles are made from Honoki wood with meguki bamboo pin inserted from side of handle, just like the ancient process of the Samuri sword. Used by the winners of the 2005 and 2007 Bocuse d' Or in yon France.

The chef's knife is the multipurpose workhorse of the kitchen. Perfect for mincing, cutting, chopping, slicing and prep work.

Features:

• Special three-ply blade construction made from corrosion-resistant 18/8 and CROMOVA 18 stainless steel
• Unique convex edge of the blade makes cuts smoother, requiring less energy.
• Perfectly balanced and ergonomic handles designed in the traditional Japanese bushido way of the Samurai.
• 12.5-degree blade edge is mirror-polished by hand for exceptional long-lasting endurance.
• Unique thumb rest gives added comfort and control.
• Each blade is individually hammered by hand and designed so that small hollows create air pockets between the blade so food elegantly falls away from the surface.

Chroma Haiku: 8 1/4" Chef Knife H06 The chef's knife is an all-purpose knife used for slicing, chopping, dicing, mincing, and many other functions. The blade is curved to allow the cook to rock the knife on the cutting board for a more precise cut.
In Japan we use only the sharpest knives to insure the most precise and finest cut. HAIKU knives are extremely sharp; please take special care when using them. (Keep them away from children.) Never wash HAIKU knives in the dishwasher, the aggressive detergents and heat damage the steel and the honoki wood. Please wash the knife in warm water and dry it by hand after every use. Such care insures life-long reliability of HAIKU. Please do not cut bone or another hard materials with our HAIKU knives. A cleaver should be used for such tasks. HAIKU knives stay sharp a long time, but depending on how often you use the knives, they will need to be sharpened at home. Japanese HAIKU knives are designed for quick and easy sharpening. Use the HAIKU whetstone for best results; if necessary another ceramic whetstone may be used. In a desperate situation, draw the knife's edge over the bottom of an unglazed porcelain bowl to sharpen. Please never use a sharpening-steel, as it will damage the fine HAIKU edge.

The Boker Damascus Olive Kitchen Knife line combines traditionally Japanese handles made of Olive Wood with razor-sharp blades made of stainless Damascus with 37 layers of steel, characterized by a beautiful grain. The extremely high-impact core of the Damascus blade consists of the high-performance VG-10 steel. The noticeable sharpness when cutting is breathtaking and makes cooking an experience. The Japanese design of the knife handle with the matted stainless steel clamps gives the line its special character.
Top chefs are not the only ones who swear by Japanese kitchen knives: they are also popular with many ambitious amateur chefs. The advantages of the knives with Japanese handles and traditional construction of the blade with push tang and stainless steel ferrule are patently obvious, because they can cut delicate foods without squashing or bruising. When cutting herbs, for example, the fine cut hardly releases their oils. So, the aromatics are not lost and you can even avoid tears when cutting onions. The sense of sharpness during cutting is breathtaking and makes cooking a true experience.
The secret of this unusual sharpness lies in the material and its processing. The blade consists of 37 layers of Damascus steel. The stainless premium blade steel VG-10 used for the center layer is made in Japan and offers hardness, resilience and a homogeneous crystalline structure. In direct cooking performance comparison with a product made by an established Solingen kitchen knife manufacturer in accordance with DIN EN ISO 8442-5, the kitchen knife line Boker Damascus Olive is literally a cut above. The representative DIN test showed that the cutting performance of our knives was 68% better than that of the competitor's product. The knives also score points with their higher level of initial sharpness. Thus, constant sharpening is a thing of the past.
The Chef's Knife is one of the most important knives in the kitchen and belongs to the basic equipment. It has a slightly wider and longer blade than the Utility Knife. The slim tip is also suitable for cutting onions or small vegetables. Thanks to its length it can also be used as a meat knife. It is also easy to process large vegetables.

Chroma Haiku: 8" Chef Knife Hollow Ground H15 The chef's knife is an all-purpose knife used for slicing, chopping, dicing, mincing, and many other functions. The blade is curved to allow the cook to rock the knife on the cutting board for a more precise cut. The Hollow Edge has a number of hollow ovals ground into one or both sides of the blade. This helps to prevent food from sticking to the blade and helps the knife cut more efficiently.
In Japan we use only the sharpest knives to insure the most precise and finest cut. HAIKU knives are extremely sharp; please take special care when using them. (Keep them away from children.) Never wash HAIKU knives in the dishwasher, the aggressive detergents and heat damage the steel and the honoki wood. Please wash the knife in warm water and dry it by hand after every use. Such care insures life-long reliability of HAIKU. Please do not cut bone or another hard materials with our HAIKU knives. A cleaver should be used for such tasks. HAIKU knives stay sharp a long time, but depending on how often you use the knives, they will need to be sharpened at home. Japanese HAIKU knives are designed for quick and easy sharpening. Use the HAIKU whetstone for best results; if necessary another ceramic whetstone may be used. In a desperate situation, draw the knife's edge over the bottom of an unglazed porcelain bowl to sharpen. Please never use a sharpening-steel, as it will damage the fine HAIKU edge.

A knife suited primarily for cutting meat into pieces It can also be used as a multi-purpose knife for cutting meat and vegetables.

6 1/4 inch Japanesse Veggie Knife designed by F.A. Porsche. Ergonomic handle seemless perfection transition from blade to handle. Special grinding method knife stays sharp longer and is easily re-sharpened. Used by many top contenders Bocuse d' Or 2005 and 2007 in Lyon, France!

• PREMIUM GRADE JAPANESE 67 layers Damascus Steel, VG-10 cutting core, HRC 62+ hardness; exceptional sharpness, edge retention, and durability
• Full tang, triple rivet design with well-balanced, seamless, and durable Pakkawood handle for a non-slip and comfortable hold
• Long-lasting, sharp edge for slicing, dicing, and mincing meat, fruit, and vegetables (DO NOT chop bones)
• Blade size (length x width x thickness): 8 in x 1.75 in x 2.5 mm; net wt. 0.43 lb
• Limited lifetime warranty against manufacturer defects; crafted in Taiwan factory with steel imported from Japan

The KATSURA Japanese VG-10 Damascus Knife Series comes with 5 different options, 6.5 inch Nakiri, 8 inch Chef knife, 8 inch Gyuto Chef knife, 5” Small Santoku, 3.5” Paring knife. The blade is crafted by folding 66 layers of Japanese Damascus steel over a Japanese VG-10 steel cutting core with a 62+ Rockwell hardness for a finer and tougher edge that is still easy to sharpen. The PAKKAWOOD handle is perfectly weight balanced and features a full-tang 3-pin design. Designed to suit the cutting techniques used by professional Japanese chefs, this knife series brings culinary mastery to any kitchen. Every KATSURA knife comes inside a handcrafted gift box. USE AND CARE: not for chopping bone; do not use on hard surfaces like granite, tile, or glass cutting boards; wash by hand with gentle dish soap, rinse, and dry with a dishcloth; sharpen with a whetstone at an angle of 15 degrees. Limited lifetime warranty, full satisfaction guaranteed.

The Messermeister Mu Fusion 6" Honesuki Knife is a traditional Japanese poultry knife and is ideal for boning and filleting.

Created with Master Bladesmith Bob Kramer, the KRAMER by ZWILLING EUROLINE Stainless Steel Damascus Collection features stainless steel blades made to his exacting standards, maximizing curves, balance and utility. The knives are hand-finished with a traditional 3-step process by skilled Japanese artisans. Combined with the SG2 micro-carbide powder steel, the ice-hardened CRYODUR blades deliver scalpel-like sharpness, stay sharper longer and can withstand more sharpening over their lifespan. The SG2 super steel core is protected by an exceptionally beautiful 100-layer Chevron Damascus pattern, which is complimented by a stunning black linen Micarta handle and signature Bob Kramer mosaic pin.

• SG2 (MC63) micro-carbide powder steel
• Designed to Master Bladesmith Bob Kramer's exacting specifications
• Traditional 3-step hand sharpening for exceptionally high sharpness
• Double-tapered blade and tang
• Beautiful 101-layer Chevron Damascus design
• Riveted black linen Micarta handle with Bob Kramer mosaic pin will not crack or discolor
• 64 Rockwell Hardness = exceptional edge retention
• Edge angle 9-12 degrees on each side

The Pro Slim 7-inch chef's knife is a reliable, all-around knife, perfect for all kitchen tasks. Chop herbs, dice onions, and mince garlic with confidence and ease. Pro Slim knives feature a medium-sized handle, a blade profile that is 9% smaller, and a weight that is 24% lighter than our original Pro knives. They are perfect for smaller hands. And the lighter weight provides increased nimbleness, ergonomics, and comfort.

ZWILLING Pro is the most user-friendly knife on the market. The unique curved bolster acts as an extension of the hand, supporting the professional pinch grip, with thumb and index finger on the blade, for safe cutting and less fatigue. The blade was designed with a broad curve in the front to facilitate the rocking motion of Western cutting, while the straight back is ideal for the Asian chopping motion. The full length of the blade can be used when cutting and can be sharpened from bolster to tip.

• Manufactured in Germany
• Ergonomic polymer, triple-rivet handle
• Full tang for superb stability
• Special formula high carbon NO STAIN steel
• Curved bolster to cut with improved precision, safety, and comfort
• SIGMAFORGE� knife is forged from a single piece of solid steel
• Ice-hardened FRIODUR� blade starts sharper, stays sharper longer, and has superior resilience
• CHARACTERISTICS
• Country of origin: Germany
• Substance: special formula steel
• Type of handle: exposed tang
• Type of edge: fine edge
• Edge finishing: V-edge
• Manufacturing method: forged
• Number of parts: 1
• Blade hardness (HRC): 55-58 HRC
• Colour handle: black matte
• Substance handle: plastic
• MEASUREMENTS
• Net weight: 1.50 lbs
• Length of product: 12.20 in
• Width of product: 0.71 in
• Height of product: 1.77 in
• Blade length: 7.09 in