Shop: All collections

Aogami (Blue)

Named for blue paper put on steel at Hitachi factory. Aogami (blue) steels are graded as Super, #1 and #2.. All made from same iron stock as Shirogami (white) steel, Aogami steels have high carbon (1.1-1.5%), .5% chromium for carbide formation and tungsten for edge life. Aogami Super has added...

Aogami 1

Named for blue paper put on steel at Hitachi factory. Aogami (blue) steels are graded as Super, #1 and #2.. All made from same iron stock as Shirogami (white) steel, Aogami steels have high carbon (1.1-1.5%), .5% chromium for carbide formation and tungsten for edge life. Aogami steels do not...

Aogami 2

Named for blue paper put on steel at Hitachi factory. Aogami (blue) steels are graded as Super, #1 and #2.. All made from same iron stock as Shirogami (white) steel, Aogami steels have high carbon (1.1-1.5%), .5% chromium for carbide formation and tungsten for edge life. Aogami Super has added...

Aogami Super

Named for blue paper put on steel at Hitachi factory. Aogami (blue) steels are graded as Super, #1 and #2.. All made from same iron stock as Shirogami (white) steel, Aogami steels have high carbon (1.1-1.5%), .5% chromium for carbide formation and tungsten for edge life. Typically, Aogami Super has...

Ashi Hamono

Ashi Hamono was established in 1948 in Sakai City Japan; a major center of traditional knife making.  Ashi makes knives utilizing a one piece of steel (rather than forge laminated 2/3 layer blade), called zenkou construction. Ashi’s Ginga line is famous for it’s thinness and precision, utilizing top quality carbon...

Chef's Press

Chef's Press is "a weight adjustable tool that is vented to release moisture and allows food to cook 20-30% faster, yielding better results with greater ease. Whether you're a home cook or a professional chef" (thechefspress.com)  Made in Oakland by Chef Bruce Hill.

Cutting Boards

Hinoki wood is a dense and fragrant Japanese soft wood in the cedar family with very strong anti-microbial properties. It is used in Japan traditionally as a surface for cutting and for hot tubs. Hinoki is very easy on edges, especially on hard high carbon Japanese steels that can be...

Deba

Single Bevel vs Double Bevel?  Most knives that we use in our home or work kitchens are double bevel knives, where ‘bevel’ means angled cutting edge. These knives have been shaped and sharpened on both faces, resulting in a symmetrical grind, and giving your knife a robust edge that will...

Floor Models

Floor Models are display knives from our shop. They are in new condition with the occasional cosmetic imperfection that should diminish over time with proper use. Nothing here? Check out our Trade-Ins & Testers collections to look for a deal!

Fontenille Pataud

Fontenille Pataud is a small family business located in the beautiful Thiers, Auvergne region in France. Thiers is world famous for its manufacturing of knives and cutlery. They are well known for their Laguiole style knives, but other regional styles including the Vendetta (from Corsica), Yssingeaux, Saint-Bernard, and Basque knives.

Ginsanko

Ginsanko (Gin3, Silver 3) is a stainless steel made by Hitachi and is an excellent stainless steel for forging and edge formation. A fine grained, high carbon content (1% + carbon) stainless steel with the cutting feel and ease of sharpening of a carbon steel. In the hands of a...

Helle

Helle knives was founded in 1932  by brothers Steinar and Sigmund Helle, whose father, Bernt, was the town blacksmith in Holmedal, Norway. The original workshop was run without electricity and the first knives were bicycled through the mountains of Norway to be sold in Oslo.  Helle knives are still made...

Hults Bruk Axes

Hults Bruk has been making axe heads from hand-forged from Swedish axe steel since 1697. They use hand-ground steel that is struck and tempered to hold great edges -- even after being sharpened in! Every axe is made with a hickory handle and comes with protective leather sheath

Iisakki Jarvenpaa

Iisakki Jarvenpaa (1859-1929) began making knives in the late 1800’s and founded Iisakki Jarvenpaa Incorp. in 1904, which has maintained pace for over 100 years now,  continuing to make high quality knives with primarily Finnish materials (the only exception is the steel, which is produced in Germany) in their factory...

J Adams

Made in Sheffield England along an old English pattern we were excited to find this style of knife still in production, especially with the old style carbon steel blade.

Jikko

Jikko is a family business established in 1901 in Sakai City, Osaka and has cultivated extensive relationships with traditional craftsman in Sakai.  From basic to top shelf, Jikko maintains a high standard of quality control. Wonderful in house sharpening is done on all of their single bevel knives, and special...

Joseph Rodgers

Joseph Rodgers & Sons maintained a stellar reputation in the 1800’s as a top knife maker in Sheffield, England. They invested heavily in state of the art production facilities and became one of the the largest of the Sheffield firms by the end of the 19th century. Their rival brand...

K Sabatier

Since 1834, K Sabatier has been the dedicated brand of Sabatier Aine & Perrier, a family cutlery business started by Philippe Sabatier in the early 1800’s. The business has been passed down 8 generations, and has remained located in the hills of Thiers, France in the village of Bellevue. They...

Kaji-Bei

Kaji-Bei knives are forged and ground in a small workshop behind the smith's house in Sanjo Niigata. Bei-san specializes in smaller knives with a good portion of the makiri (fisherman's knives) used in Japan coming from his small workshop. Can't wait until the next shipment? Check out Tosa Tasayoshi.

Kikumori / Tanaka

Yoshikazu Tanaka’s top level forging and heat treatments make for an unusual ease of sharpening and superb edge life and toughness across all steel types he works with.  To show our appreciation for the time Tanaka-san spent with us discussing his work and technique on our Live YouTube event, we...

Konosuke

Konosuke, a Sakai-based company, works with top skilled blacksmiths from all over Japan to create unique, top quality kitchen cutlery. Konosuke’s knives spare no attention to detail, from the heat treatment and grinds to the packaging. Their focus is on knives forged in their hometown of Sakai City, where the...

MAC Knife

From Seki City, MAC knives are made from rust-resistant chrome molybdenum vanadium high-carbon cutlery steel. Factory forged, the blades are hand-ground, assembled, and polished by craftsmen of Seki City. Hardened to 57-61 HRC, they hold a nice edge and are easy to sharpen.  These are a great introduction to Japanese...

Masakane

Masakane knives share a lineage of the first Japanese blacksmiths who traveled to the west to learn Western knife making techniques that inspired gyuto making during the Meiji era.

Mizuno Axes

These axes draw on the toolmaking lineage of heavily forested Niigata, hand made under the supervision of dentoukougeishi blacksmith Isao Mizuno. These are forged tool steel treated to offer both toughness and good edge formation.

Morakniv

The area of Mora, Sweden has been producing knives for over 400 years. Morakniv was started in 1891 by Frost-Erik Erson and has developed into a world recognized brand making affordable, high quality knives for wood-carving, bush-craft, and general utility and outdoor use.

Mutsumi Hinoura

Mutsumi Hinoura has been training and working with his father, master smith Tsukasa Hinoura, since 2001, in Sanjo. His knives are similar, with good distal tapers and wide kiriba style bevels, and really wonderful heat treatments. They both have a lot of experience with hunting and outdoor knives, and their...

Nontron

Nontron knives are produced in the village of Nontron, France by Coutellerie Nontronnaise. They feature a rotating ferrule that dates back to the 1600's, which holds the blade in a locked position.  The Boxwood models feature patterns burned into the wood that make little 'flies,' although no one is quite...

Nordic Ware

Most well-known for introducing the Bundt Cake Pan to the US in 1946, this family-owned, Minneapolis based company still makes all of their products using manufacturing facilities and suppliers across the the U.S.

Opinel

Created in 1890 in Savoie, France, Opinel folding knives are the favorite of every French household and one of the most recognizable pocket knives in the world.  The blades are stamped, heat treated, ground and polished to their unique profile and smooth cutting feel. The iconic ring lock provides safety...

Pallares

Pallares is the last surviving workshop in an area one-time famous (since the 1600’s) for its knife making workshops.  The third-generation run company founded by two brother in Solsona. Spain in 1917,  Pallares strives to use traditional, high-quality materials and have always been known for well tempered steel. Their knives...

Proclamation Goods Co.

Proclamation Goods is designing modern, versatile essentials that empower conscious consumers to live their values at home.  The brand’s flagship product, the three-time award winning Proclamation Duo, is an endlessly versatile three-piece cookware set that allows home chefs to Cook More, With Less by offering maximum functionality without clutter.

R-2 Powder Steel

Powder metal steels such as the Japanese R2 (also called SG2) are high carbon high alloy content stainless steels that have been powdered into a very fine grain and sintered back together. This process allows for both easier sharpening (especially in finishing) and increased consistency in production. Powder metals are...

R. Chazeau

The R. Chazeau brand is made by Coutellerie Chazeau-Honore in the village of La Monnerie-le-Montel, in the Thiers region of France. They specialize in a variety of French style folding and table knives.

R. Murphy

Founded in 1850 by the brothers Robert and John Murphy, R. Murphy Co. makes high quality affordable kitchen cutlery and tools in Ayer, Mass (since moved to South Bridge, Mass). They are especially recognized for their shellfish shuckers.

Sakai Kikumori

Sakai Kikumori was started in 1926 and draws on Sakai's 600 year history as the major center of traditional Japanese cutlery manufacturing. They work with a large variety of Sakai's best smiths, sharpeners and small factories to offer a wide variety of knives ranging from traditional materials and styles to...

Sayas | Sleeves

Wooden saya covers are best for carbon steel knives to allow for proper air circulation to prevent oxidation and corrosion during storage. Sayas will not fit on bolstered western knives. Plastic guards are best for stainless steel knives as they are felt lined to prevent damaging the finish, but can...

Seki Kanetsugu

Seki Kanetsugu have been making knives since 1918 in Seki city in Gifu prefecture. Knife making in Seki traces it’s history to katana making in the 1300’s. While making swords and kitchen knives are quite different, this concentration of skilled craftspeople led Seki to be an important center of knife...

Shirogami (White)

Named for the white colored paper put on billets of steel at the Hitachi factory. Shirogami (white) steels are graded as  #1, #2 and #3. #1 has the highest carbon content and #3 the lowest. Generally speaking, #1 will hold its edge longest but will be the most brittle, #3...

Shirogami 1

Named for the white colored paper put on billets of steel at the Hitachi factory. Shirogami (white) steels are graded as  #1, #2 and #3. #1 has the highest carbon content and #3 the lowest. Generally speaking, #1 will have the best edge formation and will hold its edge longest...

Shirogami 2

Named for the white colored paper put on billets of steel at the Hitachi factory. Shirogami (white) steels are graded as  #1, #2 and #3. #1 has the highest carbon content and #3 the lowest. #2 is the most commonly used Shirogami steel. Shirogami steel is a very fine grained...

SILPAT™

Silpat™ Perfect Baking Mats are a must-have for all bakers. The non-stick baking mat range is designed for every type of oven or baking tray. From savory to pastry baking, the original non-stick baking liner has stood the test of time and has been used by some of the most...

SLD

A semi-stainless steel from Hitachi. They use SKD 11 as a base and refine it for better edge life. SLD ranges from 12-13% chromium content leaving it right on the stainless / non-stainless boundary. It has excellent toughness and can be ground very thin without becoming chippy, making for a...

Stainless

Although no steel is truly rust proof, the addition of 13% chromium in an alloy the chromium will bond with itself forming a film that will reduce oxidation. Often, the more chromium content, the lower the performance of the steel. 30-40 years ago, one could say with a good degree...

Swedish Stainless

Sweden has some of the best iron deposits in the world with very low contaminants and fine grains. Many Swedish stainless alloys have been developed for making razor blades which require a very fine grain to get a good edge. Sandvik 12C27, 13C27 and Bohler-Uddeholm AEB-L are popular Swedish stainless...

Tagai

Tagai knives are a collaboration born in Sanjo Niigata featuring the smithing well-respected Sanjo blacksmiths; Mutsumi Hinoura and Takashi Hosokawa (from Gihei).

Takada no Hamono

Mitsuaki Takada has spent many years as a grinder in Sakai and  specializes in double bevel hamaguri style convex grinding. He set up his own business, Takada no Hamano, in 2018. He worked for Ashi Hamono for many years, and is very skilled at grinding thin double bevel knives with...

Testers

We take time to test the new products we receive to be sure we can stand behind what we sell. Tester products are used but well cared for by folks who know what they are doing. All products will be in great but used condition. Nothing here? Check out our...

Tojiro

Tojiro was founded in 1953 in Niigata and have been making affordable, high-quality knives ever since. They are one of the largest knife makers in Japan. They utilize a variety of steels in their knives, stainless and carbon, and both traditional Japanese knives and Western style double bevel knives are...

Tosa

Hand forged knives from the Tosa area of Shikoku Island, Japan's least populated island with a long history of smithing. Shikoku's thick forests, agriculture and fisheries have led to a local style of smithing that is characterized by rustic free forged knives and tools. Many Tosa knives are ryoba style;...

Trade Ins

Trade ins are knives that are that customers bring to the shop to put towards a new purchase. We evaluate each one and only accept those that meet our high standards. Each knife gets general maintenance and a spa treatment before it's put up for sale. Trade ins are a...

Usuba

Single Bevel vs Double Bevel?  Most knives that we use in our home or work kitchens are double bevel knives, where ‘bevel’ means angled cutting edge. These knives have been shaped and sharpened on both faces, resulting in a symmetrical grind, and giving your knife a robust edge that will...

VG1

VG1 is similar to VG10 in carbon and chromium content (around 1% and 15% each respectively) but lacks the vanadium and cobalt of VG10. This makes VG1 easier to sharpen but with slightly less edge life. It is an excellent quality stainless that has a good balance of characteristics. Great...

VG10

VG-10 steel was developed by Takefu Special Steel Co. Ltd. It has a high chromium content (15%) and cobalt (1.5%) making for a wear resistant stainless steel. It is probably the most popular stainless for factory made Japanese knives and can vary greatly in quality based on forging and heat...

Victorinox

Famous for the iconic Swiss Army Knife, Victorinox started in 1884, and has since become a major worldwide brand also dealing in watches, luggage, etc. They were one of the first companies to fully embrace stainless steel as a cutlery material. The company name comes from the conjoined names of...

Windmühlenmesser

Robert Herder Windmühlenmesser knives are made in Solingen, Germany, and are still utilizing old hand-work techniques. Their fine, hand-ground blades are extremely light and thin and offer a great cutting feel that is not possible with chunky, mechanized-ground blades. There is no excess steel on the blades, making them lightweight...

Yanagi

Single Bevel vs Double Bevel?  Most knives that we use in our home or work kitchens are double bevel knives, where ‘bevel’ means angled cutting edge. These knives have been shaped and sharpened on both faces, resulting in a symmetrical grind, and giving your knife a robust edge that will...

Yoshikane

Yoshikane has been making kitchen knives at a small, family-run forge in Sanjo, Niigata since 1919.  They've earned their reputation for excellent forging and heat treatments that make for easy sharpening and great edge life for both single and double-bevel knives. This is especially true regarding the thin grinds provided on their...