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 |
New Arrivals
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Hatsukokoro
Hatsukokoro x Nigara Yorokobi Special SLD Kurouchi Damascus Gyuto 240mm Birch Handle
$1,049.95Unit price /Unavailable -
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Hatsukokoro
Hatsukokoro Aosagi Blue 2 Kurouchi Nakiri 165mm Black Chacate
$219.95Unit price /Unavailable -
Hatsukokoro
Hatsukokoro Aosagi Blue 2 Kurouchi Santoku 180mm Black Chacate
$219.95Unit price /Unavailable -
Hatsukokoro
Hatsukokoro Aosagi Blue 2 Kurouchi Gyuto 210mm Black Chacate
$229.95Unit price /Unavailable -
K&S - Sydney
Hatsukokoro Itadaki Blue2 & White2 Dual Core Damasccus Tsushime Santoku 170 mm
$1,099.95Unit price /Unavailable -
K&S - Sydney
Hatsukokoro Itadaki Blue2 & White2 Dual Core Damasccus Tsushime Gyuto 240mm
$1,399.95Unit price /Unavailable -
Nigara Hamono
Nigara SG2 Tsuchime Matt Migaki Bunka 180mm Black Chacate
$359.95Unit price /Unavailable -
Nigara
Nigara Aogami (Blue) Super Matt Migaki Tsuchime Finished Nakiri 165mm Black Chacate
$255.95Unit price /Unavailable -
Nigara
Nigara Aogami (Blue) Super Matt Kurouchi Tsuchime Finished Santoku 180mm Black Chacate
$259.00Unit price /Unavailable -
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Best Sellers
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Hasegawa
Hasegawa Pro-PE Lite Black Anti-Bacterial Cutting Board Wood Core
From $129.95Unit price /Unavailable -
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Yoshikane
Hatsuokokoro x Yoshikane SKD Nashiji Gyuto 210mm Ebony Handle
$479.95Unit price /Unavailable -
Sold out
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Hatsukokoro
Hatsukokoro Detachable Multi-Purpose Stainless Kitchen Shears / Scissors
$89.95Unit price /Unavailable -
Nigara
Nigara VG10 Damascus Tsuchime K-tip Gyuto 240mm Black Chacate Handle
$289.95Unit price /Unavailable -
Sale
Yoshikane
Hatsukokoro x Yoshikane SKD Nashiji Santoku 170mm Ebony Handle
$409.95$419.00Unit price /Unavailable
Youtube Videos
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Featured blog
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Discover the Art of Sushi with Master Hirotoshi Ogawa in Sydney
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 |
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A Visit to Nigara Hamono: Mastering the Art of Knife Sharpening in Hirosaki City
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 |
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Rockwell Hardness: a Key Element of Buying Kitchen Knives
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 |
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Shoichi Hashimoto, the Knife Modeller
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 |
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A few videos about rehandling
In this video, I demonstrated how to remove and install the WA handles on Japanese kitchen knives.
James Zhang |
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How to friction fit a saya
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 |
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K&S Natural Horn Color Classification
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 |
