You can view the collection without SOLD OUT items here. If there is a product you are interested in sign up for email notifications on the product page when the item comes back in stock.
Andersson & Copra are Joel Andersson and Adisa Copra, a husband-and-wife team based in Gothenburg, Sweden. They make their knives by hand and with great care, one piece at a time. This close presence in the process is their way of guaranteeing that you get a knife that’s at its best
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...
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...
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...
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 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 its thinness and precision, utilizing top quality carbon...
Hand forged in Oakland, CA
We plan to have this knives for sale in the future. If you are interested in being notified when they return, please sign up for the restock notification on the product page.
Assorted 2nd hand knives. Used, un-restored and priced according to condition and quality. These range from antique to recent production -- within the last 15 years. Please know, online orders of bargain bin knives are chosen at random. Sharpening and restoration work is not included. We cannot accommodate special requests...
Bazes Blades is a one-man workshop with each blade being carefully forged and ground by hand by Alexander Bazes in upstate New York. Bazes recently relocated back to the United States after a decade in Japan, training with numerous smiths and sharpeners and developing his craft on his own in...
Forged, ground and handled by hand at Blenheim Forge Works in Peckham South London. Blenheim Forge knives are made with Japanese Aogami Super tungsten carbon steel and English woods & handle materials.
Buck Knives is a family-owned business passed on generation after generation (4 to be exact). As a leader in the knife industry, they understand the importance of quality and durability.
The Chazeau Honoré 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. Knives listed here as "sold out" are expected approx. within the next 3 months. You can find products expected...
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.
Much like the European Chefs knife or the Japanese Gyuto, Chinese style cleavers are multi-purpose kitchen tools. They can be used for a multitude of tasks ranging from vegetable prep and light butchery tasks to intricate decorative knife work for garnish. A heavier cleaver is capable of handling more intense butchery...
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...
Hand forged carbon steel blades from Hanoi, Vietnam. Super thin and easy to sharpen with hardwood octagonal handles. All Dao Vua knives are sharpened before they leave the shop and also come with a First Free Sharpening Card. Please note, these can have cosmetic scratches or small imperfections in handles which...
Knives listed here as "sold out" are expected approx. within the next 3 months. You can find products expected outside of 3 months in the Waiting Room.
Founded in 1818, Harrington Cutlery Company merged with the John Russell Cutlery Company in 1834 forming Dexter-Russell; the largest and oldest U.S. knife maker still doing business today.
All Dexter Russell knives are sharpened before they leave the shop and also come with a First Free Sharpening Card.
Since 1910, the Eichenlaub brand has represented the finest quality of forged table cutlery from Solingen, Germany. In 1998, the Robert Herder Company (Windmühlenmesser) bought the brand and has been meticulously producing them in their factory. From the forging to the final polishing procedures and finish work, there are 122 working steps that must...
Field Cast Iron is 100% Made in the USA. They work with recycled iron sourced from American vendors, and pour their cast iron cookware using green sand castings—just like the most celebrated vintage cast iron manufacturers, Griswold and Wagner.
Flexcut Tool Company is based in Erie, Pennsylvania and has been making top notch user friendly tools for woodcarving printmaking and sculpture for over 25 years. They are ergonomically designed, allowing for long periods of carving without hand fatigue.
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....
Knives for butchery benefit from more toothy edges than for knives for vegetables or cooked proteins typically. Most of the time when looking at two finishes on the same knife in carbon or stainless go with a slightly coarser finish on the stainless. For boning knives, we recommend a coarser...
High Alloy wear resistant "Super Steels" require harder abrasives than those commonly found in Japanese whetstones to quickly and effectively make new, flat edges and to remove burrs, generally making diamond stones a better fit. These steels perform best at coarser polishes and feel washed out and dull quickly with finer...
The widest range of stones to choose from. Coarser stones are best for fast, flat edge setting and geometry repair, medium for standard maintenance edge setting and fine for finish work. Always follow up on a strop with chromium oxide to remove burr. As a general rule of thumb for most maintenance...
Outdoor and pocket knife materials can vary form old -tyle western carbon steels, Japanese steels, and an array of powder metals. Typically outdoor and pocket knives benefit from a slightly coarser finish than their corresponding steel types used on culinary knives. For example: a pocket knife made with a Swedish stainless might do best at...
Softer, low alloy carbon steel blades need a coarser polish than harder higher carbon Japanese carbon steel to enhance durability and edge life. Like with all knives good edge geometry is crucial and coarse stones will help provide that shaping work. Keep in western carbon steel knives benefit from periodic...
Western stainless knives are softer and lower in carbon than Japanese stainless knives, they are typically tougher but dull a bit faster. They have a wider range but sacrifice edge life and working well at fine finishes. Western stainless knives benefit from being left more toothy. For western stainless knives,...
Another wide range of stones to choose from. Coarser stones are best for fast, flat edge setting and geometry repair, medium for standard maintenance edge setting and fine for finish work. We recommend working on the micro bevel to set a new edge first, then follow up on the wide bevels or...
Friedr. Herder Abr Sohn company is the longest continually operating knife making operation in Solingen Germany. It’s famous Pikas spade logo was registered in 1727 although their place in Solingen’s blade making traces further back. Friedr Herder has kept many old patterns in carbon steel in production and offers a...
Gihei knives are forged and hand ground in Tsubame Sanjo, Niigata at their small family business. Gihei works with some old style steels like shirogami and aogami and also works with new alloys such as ZDP-189.
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...
Knives listed here as "sold out" are expected approx. within the next 3 months. You can find products expected outside of 3 months in the Waiting Room.
Hatsukokoro works with blacksmiths and all over Japan to offer a wide variety of knives. Check back to see new additions to this brands offerings, we are excited to start carrying their knives.
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 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 (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...
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. Please note, these can have cosmetic scratches or small imperfections in handles which will not impede the performance of the knife....
You can view the collection without SOLD OUT items here. If there is a sold out product you are interested in, sign up on the product page for email notifications when the item comes back in stock.
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...
Made with an old English pattern we were excited to find these style of knife still in production, especially with the old style carbon steel blade and old Nowill stamp. Made in Sheffield England.
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...
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 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.
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...
Kiyoshi Kato works out of Hokuto City in Yamanashi Prefecture, he is a licensed sword maker who trained under his father and grandfather and has added kitchen knives to his small all hand worked production since the late 70s.
Here's your last.chance to get a deal on our knives of the week featured throughout the past year.
15% discount will be applied at checkout. Deal ends 12/30/2021 at Midnight.
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...
Kuramoto wooden spatulas and rice paddles are made in Miyajima Japan; an area famous for wooden cooking utensils. Kuramoto (est. 1915) makes a wide range of utensils. The dogwood varieties are slightly thicker and the cherry varieties have thinner blades and graceful contours.
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 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. These knives are no longer in production.
Hand ground knives made in Seki City, Japan. These knives represent the overlapping of small industrial production and skilled hand work that exemplifies our favorite knives out of Seki.
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.
Mutsumi Hinoura is a fourth generation blacksmith who 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...
Satoshi Nakagawa is a talented blacksmith from Sakai who worked under Kenichi Shiraki at Shiraki Hamono for many years up until Shiraki-san's retirement at which point Shiraki Hamono became Nakagawa Hamono, a big seal of approval from one of Sakai's greats. Nakagawa-san's knives are characterized by excellent heat control during...
Knives listed here as "sold out" are expected approx. within the next 3 months. You can find products expected outside of 3 months in the Waiting Room.
Nigara Hamono in Hirosaki City in Aomori Prefecture is a 350 year old metalworking company with swordmaking roots, blacksmith Go Yosihzawa has expanded Nigara's range to include kitchen knives.
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...
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.
Oaktown Spice Shop meticulously sources spices from around the world. They grind and mix all their spices and blends every week or two, making their products some of the freshest available. John Beaver and Erica Perez opened their Lake Merritt, Oakland shop in 2011 and have since opened a second...
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 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...
Knives listed here as "sold out" are expected approx. within the next 3 months. You can find products expected outside of 3 months in the Waiting Room.
A $10 donation earns one ticket towards a chance to win one of the following knives. Click on the knife you would like to win and purchase a ticket for that knife. Multiple entries allowed. Please note: Raffles for each knife will close at a different times:Blenheim Forge Gyuto - Friday, June 24th...
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.
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...
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.
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.
Steve Sando founded Rancho Gordo on the idea that saving our New World foods is a critical pursuit; passion for heirloom beans has made this business a huge success. Sando’s beans are sought after by famous chefs like Thomas Keller and he’s frequently profiled in publications such as Bon Appetit, Saveur, and the New...
Romina Takimoto was born and raised on Oahu, Hawaii and is an herbalist that specializes in topical medicines and natural-cosmetic formulation. Romina founded ROMI Apothecary in 2016 out of a desire to inspire others to connect with plants through thought-fully crafted, socially-conscious, and effective skincare. ROMI Apothecary skincare formulations reflect...
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...
Kikuzuki Uzu and Kasumi blacksmiths are from Tanaka Hamono. Tanaka-san’s top level forging and heat treatments make for an unusual ease of sharpening and superb edge life and toughness.
Deals to be had here on samples, testers and items that were either damaged in shipment or flagged for quality control issues. All items are sold as-is and not eligible for return.
Knives listed here as "sold out" are expected approx. within the next 3 months. You can find products expected outside of 3 months in the Waiting Room.
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 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...
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...
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...
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™ 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...
Handmade by Daniel Hilgenberg of Silverthorn Knife & Tool using 01 steel that very similar to Aogami in it's alloy composition, just with a smaller amount of tungsten.
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...
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...
Knives listed here as "sold out" are expected approx. within the next 3 months. You can find products expected outside of 3 months in the Waiting Room.
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 knives are a collaboration born in Sanjo Niigata featuring the smithing well-respected Sanjo blacksmiths; Mutsumi Hinoura and Takashi Hosokawa (from Gihei). Any knives shown that are out of stock are expected to be restocked within 3 months. For knives that are on order but are expected later, see the Waiting...
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...
Takehiro is made by Miki Hamono, which started in 1935 in Miki city, Japan. Please note, these can have cosmetic scratches or small imperfections in handles which will not impede the performance of the knife. This is par for the course on these knives and is part of how they sell them for a...
Welcome to the vault, these one of a kind or discontinued listings that are no longer available and are listed for reference purposes only. We hope you enjoy your trip down memory lane, please keep in mind that like a museum you cannot touch or purchase items. Also like a...
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...
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 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...
Troopah Knives are handmade by Malachi Chou-Green; a young knife maker born and raised in San Francisco who discovered his passion for knife making in middle school and has been developing his craft ever since, we are really happy to introduce his work.
Tsukasa Hinoura is a third generation knife maker in Sanjo, Niigata, Japan. Hinoura-San uses no modern machinery in the production of his knives, and he does all the finish grinding and sharpening himself. From the forging of the jigane to the final whetstone finish, traditional materials and techniques are employed....
Knives listed here as "sold out" are expected approx. within the next 3 months. You can find products expected outside of 3 months in the Waiting Room.
Play matchmaker and make your own couple(s) from our list of eligible items 20% off. Minimum quantity 2 items for discount but 3 or more allowed too, we don’t judge.
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...
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...
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...
These are knives we have been able to offer in the past and hope to again in the future. If you are interested in a particular product, please sign up for the restock notification on the product page. Please know, the wait time on these items are unknown and can...
Wakui-san began his journey into knifemaking working long hours as an apprentice at Yoshikane Cutlery in Sanjo, Japan. Wakui-san forges, heat treats and grinds all his knives in his small Sanjo workshop. We first carried his knives in 2015 and were immediately impressed. His hard work shows in the quality...
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...
