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...
Bought to bring in luck and fortune for the New Year, shops customarily feature a ‘Good Luck' bag during Fukubukuro. The contents of which are kept mostly a secret and offered at a discount. Fresh from eating too much mochi and chillaxing with family for the holidays, people line up for hours in front of...
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.
Semi-stainless SG2 core a nickle suminagashi cladding. Hand ground for a nice taper and convex hamaguri shape. This fine grind makes for smooth cutting and excellent food release with a long edge life and near stainless property. SG2 will hold a thinner edge for longer than most stainless steels, though if left wet...
Hand ground VG10 mono steel with a nice taper and convex hamaguri grind. This fine grind makes for smooth cutting and excellent food release with a long edge life and excellent stainless property. VG10 can be more work to sharpen as they get sharpened down but that will take quite...
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...
Embrace the Patina! The patina tells the story of the knife and the cook. Spots and stains let over from marathon cooking sessions or that mishap when a friend wanted to help clean up. Take care of the knife and the knife will take care of you. (please wash and...
Call it old or aged, call it smelly or soured, call it whatever you want while we call it delicious and healthy. Here are some gifts for the person who loves to preserve through fermentation.
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...
Everyone's got that person that already has everything. Fortunately for you, they probably don't have these. Here are our picks for the cook who has already got stuff but is asking for more stuff.
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...
Getting kids started preparing food early will set them up for a healthy relationship with food in the future. These gifts are geared for kid's as their dexterity improves. Bring the family together in the kitchen, not just the table. (A bench scraper makes a great first "knife")
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...
Got people on your list who know knives? All hand made from decades (and decades) of experience, any of these options will surely be a hit for the discerning knife enthusiast. (and a few options to store them beautifully!)
Choose from this list of great house warming or host gifts for the person that brings everyone together. Handmade cutting/serving boards to incredibly finished French table knives, these gifts are sure to be a hit at the next party.
From glamping to surviving we have you covered.
Felling axes and never fail fixed blades to get your through the thickness or burners and carving knives to keep you busy at the camp site.
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...
This factory forged series is relatively simply ground to keep them very affordable, especially compared to the higher end ginsanko knives. This treatment of ginsanko can be sharpened at a variety of finishes depending to the users taste but it does great in the 4-6K finish range from our tests. Ginsanko...
Soft stainless clad aogami super carbon steel with matte polished migaki finish with a slightly convex grind on the face of the blade. This factory forged series is very affordable compared to the higher end aogami super knives with more hand work. This treatment of aogami super can be sharpened at a variety of finishes depending...
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...
Hand forged iron clad carbon steel with a right biased convex ‘hamaguri’ grind (more convexity on the right hand outside of blade) making for fine precise work with excellent food release. The iron cladding has a fine hazy finish surface which also aides in food release. We have been very...
We have been very impressed with this hand forged series from Hitohira. Gorobei knives are well ground, durable and sharpen very well among blades at this price point.
Hand forged in Takefu Japan for Hitohira to their specifications. Aogami 2 core with suminagashi cladding forged and ground thin with a nice taper. A nice heat treatment of the tungsten alloy offers both good edge life and easy sharpening.
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...
Tsuchime hammer marked nickel / stainless suminagashi (damascus-like pattern) clad hard stainless core. A good combination of toughness and edge life on this series; the textured surface of the face of the blade makes for good food release.
Suminagashi only VG10 with magnolia (Ho) wood handle option when available.
Monosteel wa-petty made with thin ground AUS8 stainless steel and pakka composite wood octagonal Japanese handle. These cut smoothly with their thin convex blades which are unusual for a knife in this price range (most are flat sided) and the octagonal handle offers a nice secure grip. This is one...
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...
These factory forged knives made in Seki are a great value, high quality aogami 2 core with a moderate hardness (59/60 HRC) which allows for easy sharpening and good toughness, stainless cladding over the carbon steel makes for easy maintanace although care must be taken not to let them rust....
Made from mono steel VG1 stainless with rosewood handle. These knives have all the merits of a classic stainless mono steel but with better edge formation and easier sharpening. An excellent cutting feel thanks to the fine, convex hamaguri grinds. Done at the workshop involved in the old Masakane production...
Stainless suminagashi clad VG10 stainless steel available with a linen micarta western handle or a hybrid ergonomic handle. Nice finish grinding work with convex faced blades, polished spine and heels with an attentive finish to the handles. Smooth cutting with good edge life and a misty suminagashi cladding. Suminagashi means ‘floating...
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.
Monosteel Kanto style knives made with a finely finished proprietary stainless steel and imitation mahogony pakka composite wood western handle or magnolia wa-handle. This steel has an excellent blend of edge holding, sharpenability, edge formation, toughness and stainless properties. The handle work is very nice with a great fit and...
Hand forged and ground in Sakai, the Kikuchiyo Manzo series knives from Hitohira represent excellent Sakai craftsmanship. These are characterized by a forging and heat treatment that offers an easy sharpening, good toughness and excellent edge life. The flat, consistent grinds on the keriba bevel makes maintenance sharpening easier and bring a value to...
Hand forged in Sakai and ground by a young sharpener in Sakai. These knives come with an impressive lineage with the sharpener's grandfather being one of a few knife makers who pioneered the wide bevel grinding on double bevel knives. The affordable price is to help support the sales of this...
Hand forged in Sakai and ground and finished by Yohei. Super thin and light with a convex hamaguri grind finished with a hazy kasumi finish over the softer stainless cladding. The Kikuchiyo Yohei line of knives enlists top level forging and heat treatments making for an unusual ease of sharpening and...
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.
Hand forged and ground by Naoki Mazaki in Sanjo Niigata, Mazaki-san worked at Yoshikane Hamono for many years and now runs his own shop where he hand laminates and forges iron clad carbon steels and hand finishes his knives in house. Mazaki-san's work is really excellent, we are really happy to include his...
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.
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 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...
Myojin Naohito grinds and finishes his own forgings as well as other top tier Japanese blacksmiths work at his workshop Myojin Riki Sesakusho in Tosa, Kochi prefecture on Shikoku island. We have been consistently impressed with how nicely these fine blades cut and at the quality of his finish work....
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...
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...
