Korin Ginsan-ko Deba 6.4" (16.5cm) - The Ginsan-ko embodies a new concept in Japanese knife making. A stain-resistant steel core is encased in a soft iron jacket to which 13% chromium has been added. Traditional methods of craftsmanship are combined with modern metallurgical advances to produce a true Japanese knife that has both an exacting shar..

Korin Ginsan-ko Deba 7.0" (18cm) - The Ginsan-ko embodies a new concept in Japanese knife making. A stain-resistant steel core is encased in a soft iron jacket to which 13% chromium has been added. Traditional methods of craftsmanship are combined with modern metallurgical advances to produce a true Japanese knife that has both an exacting sharpnes..

Korin Ginsan-ko Deba 7.6" (19.5cm) - The Ginsan-ko embodies a new concept in Japanese knife making. A stain-resistant steel core is encased in a soft iron jacket to which 13% chromium has been added. Traditional methods of craftsmanship are combined with modern metallurgical advances to produce a true Japanese knife that has both an exacting sharpn..

Korin Ginsan-ko Deba 8.2" (21cm) - The Ginsan-ko embodies a new concept in Japanese knife making. A stain-resistant steel core is encased in a soft iron jacket to which 13% chromium has been added. Traditional methods of craftsmanship are combined with modern metallurgical advances to produce a true Japanese knife that has both an exacting sharpne..

Korin Ginsan-ko Kamagata Usuba 7.6"(19.5cm) - The Kamagata Usuba is a traditional Japanese knife used to cut or make thin sheets of vegetables. Unlike the Kanto version of the usuba, the kamagata usuba has a pointed tip, which allows for more delicate work. Originated in Kansai (Osaka) region...

Korin Ginsan-ko Kamagata Usuba 8.2" (21cm) - The Kamagata Usuba is a traditional Japanese knife used to cut or make thin sheets of vegetables. Unlike the Kanto version of the usuba, the kamagata usuba has a pointed tip, which allows for more delicate work. Originated in Kansai (Osaka) region...

Korin Ginsan-ko Kamagata Usuba 7.0" (18cm) - The Kamagata Usuba is a traditional Japanese knife used to cut or make thin sheets of vegetables. Unlike the Kanto version of the usuba, the kamagata usuba has a pointed tip, which allows for more delicate work. Originated in Kansai (Osaka) region...

Korin Ginsan-ko Kiritsuke 10.5" (27cm) - Used only by the most skilled master chefs in Japan, the single-edged kiritsuke requires an accomplished technique and talent to use effectively, making ownership of this knife a symbol of status and prestige for top Japanese chefs. The kiritsuke is used by pros as a multi-purpose chef's knife and get..

Korin Ginsan-ko Sushikiri 8.8" (22.5cm) - Due to the ever-increasing popularity of the sushi roll, or makimono, restaurants around the world are serving thicker custom sushi rolls with unique combinations of ingredients. But makimono can be difficult to cut without crushing or disturbing the delicate contents. The ingenious style and shape of the ..

Korin Ginsan-ko Usuba 8.2" (21 cm) - The Ginsan-ko embodies a new concept in Japanese knife making. A stain-resistant steel core is encased in a soft iron jacket to which 13% chromium has been added. Traditional methods of craftsmanship are combined with modern metallurgical advances to produce a true Japanese knife that has both an exacting sharp..

Korin Ginsan-ko Yanagi 10.5" (27cm) -..

Korin Ginsan-ko Yanagi 11.7" (30cm) -..

Korin Ginsan-ko Yanagi 9.4" (24cm) -..

Korin Shiro-ko Hongasumi Deba 8.2" (21cm) - The Deba is often used in the Japanese fish markets and restaurants that work with whole fish, because it is designed to behead and fillet fish without damaging the fish. Although many use the deba on other meats, the deba is not intended for chopping of large diameter bones nor should it be used by s..

Korin Shiro-ko Hongasumi Deba 6.4" (16.5cm) - The Deba is often used in the Japanese fish markets and restaurants that work with whole fish, because it is designed to behead and fillet fish without damaging the fish. Although many use the deba on other meats, the deba is not intended for chopping of large diameter bones nor should it be used ..