Kanetsune

The KC-463 Nakiri features a high-carbon blue steel #2 core w/11-layer Damascus blade and a red sandalwood handle. Nakiri are excellent vegetable knives, producing impossibly paper-thin slices, and...

The KC-464 Petty Knife features a high-carbon blue steel #2 core w/11-layer Damascus blade and a sandalwood handle. The petty knife is a Japanese-style paring/utility knife. It is the perfect tool in...

The KC-465 Kiritsuke features a high-carbon blue steel #2 core w/11-layers Damascus blade and a red sandalwood handle. The kiritsuke knife has a wide and sharp point. It combines the advantages of...

The KC-503 Yanagiba features a white steel #2/11-layer Damascus blade with magnolia wood handle and plastic bolster. The traditional-style yanagiba, or sashimi, knife is your best friend for sashimi...

The KC-511 Deba features a white steel #2/11-layer Damascus blade with magnolia wood handle and plastic bolster. Deba are traditional Japanese knives for fish. The knife is compact and hefty for...

The KC-513 Deba features a white steel #2/11-layer Damascus blade with magnolia wood handle and plastic bolster. Deba are traditional Japanese knives for fish. The knife is compact and hefty for...

The KC-521 Usuba features a white steel #2/11-layer Damascus blade with magnolia wood handle and plastic bolster. Usuba knives are used for cutting vegetables and fruits which will be eaten raw...

The KC-531 Yanagiba features a white steel #3 core/soft iron blade and a magnolia wood handle with plastic bolster. The traditional-style yanagiba, or sashimi, knife is your best friend for sashimi...

The KC-532 Yanagiba features a white steel #3 core/soft iron blade and a magnolia wood handle with plastic bolster. The traditional-style yanagiba, or sashimi, knife is your best friend for sashimi...

The KC-533 Yanagiba features a white steel #3 core/soft iron blade and a magnolia wood handle with plastic bolster. The traditional-style yanagiba, or sashimi, knife is your best friend for sashimi...

The KC-534 Yanagiba features a white steel #3 core/soft iron blade and a magnolia wood handle with plastic bolster. The traditional-style yanagiba, or sashimi, knife is your best friend for sashimi...

This Kanetsune KC-535 Yanagiba features a white steel #3 core/soft iron blade and a magnolia wood handle with plastic bolster. The traditional-style yanagiba, or sashimi, knife is your best friend...

The KC-537 Takohiki features a white steel #3 core/soft iron blade and a magnolia wood handle with plastic bolster. Takohiki knives are long, straight blades for slicing and serving sashimi and sushi...

The KC-538 Takohiki features a white steel #3 core/soft iron blade and a magnolia wood handle with plastic bolster. Takohiki knives are long, straight blades for slicing and serving sashimi and sushi...

The KC-539 Takohiki features a white steel #3 core/soft iron blade and a magnolia wood handle with plastic bolster. Takohiki knives are long, straight blades for slicing and serving sashimi and sushi...

The KC-541 Hon-Deba features a white steel #3 core/soft iron blade and a magnolia wood handle with plastic bolster. Hon-deba, also called the "original deba", are heavier and thicker than simple deba...

The KC-542 Hon-Deba features a white steel #3 core/soft iron blade and a magnolia wood handle with plastic bolster. Hon-deba, also called the "original deba", are heavier and thicker than simple deba...

This KC-543 Hon-Deba features a white steel #3 core/soft iron blade and a magnolia wood handle with plastic bolster. Hon-deba, also called the "original deba", are heavier and thicker than simple...

The KC-544 Hon-Deba features a white steel #3 core/soft iron blade and a magnolia wood handle with plastic bolster. Hon-deba, also called the "original deba", are heavier and thicker than simple deba...

The KC-545 Hon-Deba features a white steel #3 core/soft iron blade and a magnolia wood handle with plastic bolster. Hon-deba, also called the "original deba", are heavier and thicker than simple deba...