New Arrivals
View all-
Hasegawa
Hasegawa Pro-PE Wood-core Cutting Board Black, Commercial Size
Regular priceFrom ₩168,000Unit price -
-
Sukenari
Sukenari SG2 Honyaki Yanagiba 300mm, Ebony Handle Brass Ferrule
Regular price ₩2,118,000Unit price -
Sukenari
Sukenari SG2 Honyaki Yanagiba 270mm, Ebony Handle Horn Ferrule
Regular price ₩1,941,000Unit price -
Sukenari
Sukenari VG10 Damascus Yanagiba 330mm, Ebony Three Spacer Handle
Regular price ₩1,147,000Unit price -
Sukenari
Sukenari SG2 Nimai Sakimaru Takobiki 330mm, Ebony Handle Horn Ferrule
Regular price ₩1,147,000Unit price -
Sukenari
Sukenari VG XEOS Nimai Kiritsuke Yanagiba 300mm, Ebony Handle with Brass Ferrule
Regular price ₩750,000Unit price -
Sukenari
Sukenari VG XEOS Nimai Yanagiba 300mm, Ebony Handle with Brass Ferrule
Regular price ₩662,000Unit price -
Sukenari
Sukenari VG XEOS Nimai Kiritsuke Yanagiba 270mm, Ebony Handle with Single Spacer
Regular price ₩706,000Unit price -
Sukenari
Sukenari VG XEOS Nimai Yanagiba 270mm, Ebony Handle with Single Spacer
Regular price ₩574,000Unit price -
-
Sukenari
Sukenari ZDP-247 Damascus K-tip Gyuto 210mm, Ebony Handle
Regular price ₩794,000Unit price
Best Sellers
View all-
Hasegawa
Hasegawa Pro-PE Lite Black Anti-Bacterial Cutting Board Wood Core
Regular priceFrom ₩115,000Unit price -
-
Yoshikane
Hatsuokokoro x Yoshikane SKD Nashiji Gyuto 210mm Ebony Handle
Regular price ₩477,000Unit price -
Yoshikane
Hatsukokoro x Yoshikane SKD Nashiji K-tip Gyuto 210mm Ebony Handle
Regular price ₩484,000Unit price -
-
Knives and Stones
K&S Yuepo SLD Nashiji Sujihiki 270mm, Ebony Handle
Sale price ₩166,000 Regular price ₩193,000Unit price -
Hatsukokoro
Hatsukokoro Hayabusa VG10 Damascus Tsuchime Sujihiki 270mm Ebony Handle
Regular price ₩221,000Unit price -
Knives and Stones
K&S Yuepo SLD Nashiji Bunka 180mm, Ebony Handle
Sale price ₩122,000 Regular price ₩158,000Unit price
The Education Centre
Honest, in-depth answers to the questions cooks actually ask about Japanese kitchen knives.
Care & SharpeningSharpening, rust & patina, chipped edges — keep your knife yours for decades.
Choosing Your KnifeSingle vs double bevel, the gyuto, and your first Japanese knife.
Steel & MaterialsCarbon vs stainless, the White & Blue families, and the periodic table.
Craft & StoryThe makers, the methods, and the history behind the blade.
